This article needs additional citations for kinoko soup. Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon.

Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Gohan or meshi: plainly cooked white rice. Introduced from the UK in the late 19th century, “curry rice” is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart. Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.

Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice. Sushi with the ingredients on top of a block of rice. Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a “hand-roll”. Translated as “scattered”, chirashi involves fresh seafood, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish. A pressed sushi using cured or cooked fish, most commonly mackerel. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.

Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth. Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so. Chinese origin, it is a popular and common item in Japan. Nagasaki as a cheap food for students. The name means “cold Chinese noodles. Okinawa, often served in a hot broth with sōki, steamed pork.