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Japanese cuisine
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Japanese cuisine
All: 106
All pages: 5
Simmered japanese butterbur (fuki no nimono)
Simmered mackerel in miso
Simmered meat and potatoes (nikujaga)
Simmered soybean (daizu no nimono)
Simmered squid stuffed with rice (ikameshi)
Skewered grilled chicken (yakitori)
Smoked salmon norimaki
Soybean and tomato pork stew
Spinach with sesame paste
Sukiyaki
Sushi-style roll-ups
Takikomi gohan
Temaki zushi
Tempura vegetables with dipping sauce
Tequila rising sun
Teriyaki salmon
Tokyo rosita
Tokyo tea
Tuna rolls
Tuna tied
Udon suki
Umezousui (poridge)
Vinegared akazuki (akazuki no sunomono)
Vinegared beated burdock (tataki gobou)
Vinegared soft roe and cucumber (shirako to kyuri no sunomono)
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