a main dish with rice, soup, and pickles. Home cooking, tempura, tonkatsu, and unagi are usually offered this way. Teishoku sometimes is offered in three grades: nami (regular), jo (choice), and tokujo (deluxe).
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Tsumami
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Starters and side dishes.
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morokyu
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Cold cucumber served with a thick miso sauce.
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itawasa
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Sliced fish cake, served with soy sauce (add wasabi—green horseradish, if you wish).
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sashimi
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Raw fish
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kinpira
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Fried burdock root and carrots in a sauce seasoned with soy, sugar, and red pepper.
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hijiki
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Seaweed simmered in a soy and sugar sauce.
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hiyayakko
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Cold tofu served with chopped leeks, grated ginger, and soy sauce.
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Gohan
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Rice
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onigiri
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Rice balls (often triangular in shape) wrapped in dried seaweed. The center will be filled with ume (pickled sour plum), saké (salmon), or tarako (cooked codfish roe).
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yaki-onigiri
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Grilled onigiri seasoned with soy sauce.
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ochazuke
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A bowl of rice with tea or sometimes fish stock poured over it. Comes with saké, tsukemono (pickles), or nori (dried seaweed).
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kamameshi
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Steamed and seasoned rice with vegetables and a choice of chicken, crab, salmon, etc.
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zosui
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Rice that has been boiled in a seasoned soup, with kani (crab), kaki (oysters), egg, and various vegetables mixed in.
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Shiru
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Soup, usually with chopped leeks, bean curd, and seaweed.
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misoshiru
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Made with yellow (white) or brown (red) fermented soybean paste.
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osuimono
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Clear soup made with dried bonito flakes and konbu (seaweed.)
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Yakimono
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Fried or grilled foods.
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robata-yaki
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Usually, food cooked over an open grill.
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sumibi-yaki
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Food grilled over a charcoal hearth.
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teppan-yaki
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Food grilled over a flat grill.
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ishi-yaki
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Food cooked on hot stones.
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shio-yaki
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A grilling method using salt.
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teriyaki
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A grilling method for meat or fish that has been marinated and basted with sweet sauce.
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Nimono
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Usually fish or vegetables that have been boiled with soy sauce, sugar, and saké.
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Mushimono
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Foods that have been steamed.
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chawan-mushi
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Steamed egg with fish stock, similar to a custard.
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-don (or -donburi)
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Don means a pottery bowl, and by association any meal served in a bowl with rice. These are common lunch meals: tendon (tempura on rice) or oyako-donburi (chicken and egg on rice).
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-ju
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Means food served in a lacquered box, usually a small box with rice and something on top, such as tenju (tempura on rice).
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• Seasonal Fish
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Spring
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hirame
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halibut/flounder
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mutsu
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bluefish
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hamachi
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yellowtail (young)
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sayori
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halfbeak
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tai
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sea bream
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shira-uo
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whitebait
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nishin
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herring
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Summer
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kuruma-ebi
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large prawn
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isaki
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grunt
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aji
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horse mackerel
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kisu
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sillago/smelt
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awabi
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abalone
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anago
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conger eel
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ayu
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river trout
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masu
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trout
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ainame
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rock trout
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ika
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squid
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katsuo
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bonito
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Autumn
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saba
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mackerel
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iwashi
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sardine
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sanma
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mackerel/pike
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saké
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salmon
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Winter
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ise-ebi
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spiny lobster/crayfish
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karei
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turbot
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tako
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octopus
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sawara
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spanish mackerel
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kani
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crab
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akagai
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red clam
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kaki
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oyster
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buri
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yellowtail (mature)
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maguro
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tuna
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aoyagi
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round clam
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tara
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haddock/cod
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hatahata
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sandfish
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