Japanese lunch meals

Japanese people believe that supper is the most important meal of the day,but their lunch which is mostly consumed away from home that is mostly at work,is prepared to go in lunch a box,bento,which we will look at. Japanese are keen in the presentation of their meals hence even for the meals they prepare for lunch is well presented.they also use the left over food from diner for lunch meals. lets first look at the various Japanese meals; Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below. We have categorized them into rice dishes, seafood dishes, noodle dishes, nabe dishes, soya bean dishes, yoshoku dishes and other dishes. Please note that some dishes may fit into multiple categories, but are listed only once. Rice Dishes For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes. Rice Bowl A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings. Sushi  Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes. Domburi  A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon). Onigiri Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores. Kare Raisu Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations. Fried Rice Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice. Chazuke Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice. Kayu Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily. Seafood Dishes Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed. Sashimi  Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi. Yakizakana Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way. Noodle Dishes There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity. Soba  Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings. Udon  Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings. Ramen  Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time. Somen Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality. Yakisoba Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger. Nabe Dishes Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are: Oden A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup. Sukiyaki A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten. Shabu-Shabu Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten. Chanko Nabe Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo. Meat Dishes Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes. Yakitori  Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori. Tonkatsu Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare). Nikujaga  Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo). Soya Bean Dishes Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes: Yudofu Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten. Agedashi Tofu Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten. Miso Soup A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu. Yoshoku Dishes A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are: Korokke  Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes. Omuraisu Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup. Hayashi Raisu Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon. Hamubagu Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun. Other Dishes Tempura Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally. Okonomiyaki  Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping. Monjayaki Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough. Gyoza  Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them. Chawanmushi Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside. Tsukemono Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.

An example of contents of a Japanese menu would be as below
1.	FUTOMAKI
2.	MAKI COMBINATION California Roll, Yellow Tail Scallion, Tekkamaki
3.	SASHIMI
4.	SUSHI
5.	SUSHI DELUXE
6.	TEKKAMAKI
7.	FISH OF THE SEASON
8.	CHICKEN TERIYAKI
9.	NEGIMAKI Beef wrapped around scallion broiled in teriyaki sauce
10.	SIRLOIN STEAK BROILED OR TERIYAKI
11.	FILET MIGNON BROILED OR TERIYAKI
12.	LOBSTER TAIL TERIYAKI
13.	PORK CUTLET Lightly breaded and deep fried in traditional style
14.	SUKIYAKI Tender beef with savory vegetables
15.	TEMPURA
16.	SEAFOOD NABE Japanese hotpot with king crab legs, clams, shrimps, lobster tail, fish and assorted vegetables
17.	TEN DON Deep fried shrimps and vegetable marinated with our special sauce served on rice
18.	KATSU DON Fried pork cutlet, marinated vegetable and eggs with our special sauce served on rice
19.	NIKU DON Sliced beef, mixed vegetables sauteed served on rice
20.	CHICKEN DON Deep fried marinated chicken served on rice
21.	YAKI UDON White noodle, vegetables sauteed
22.	NABEYAKI UDON Japanese noodles with assorted vegetables, chicken, fish cake, eggs and shrimp tempura
23.	TEMPURA UDON Shrimp tempura, noodle soup
24.	LA MEIN Noodle soup with egg, roast pork, fish cake and vegetables
25.	YASAI ITAME Mixed vegetables sauteed
26.	TEI SHOKU Lunch special to be changed daily
27.	CHICKEN CURRY Chicken curry with potato
28.	EBI YAKISOBA Shrimp and yellow noodle with sautéed vegetable

29. It's good to avoid perishable food and liquidy food for bento. Here are some dishes for bento. Tamagoyaki Tamagoyaki is Japanese rolled omelet. It's often served in Japanese-style breakfast and is the most popular bento food. Rice Balls Rice balls are called onigiri in Japanese. Rice balls are usually shaped into rounds or triangles by hands. Onigiri are often put in Japanese bento lunch boxes. Inarizushi Inarizushi is known as brown bag sushi. Sushi rice is packed in seasoned aburaage (fried tofu) pouches. Inarizushi is easy to eat, so it's often put in a bento lunch box. Teriyaki Chicken Marinated and pan-fried chicken is easy to make and is a good bento food. Cut chicken into bite-size pieces before packing. Shogayaki Pork slices are marinated in ginger-flavored sauce and stir-fried. Asazuke It's a quick pickle with hakusai which goes with steamed rice. Apple Rabbits Rabbit-shaped apple pieces are often packed in bento boxes to please kids. Kinpira Gobo Braised gobo (burdock root) is a traditional side dish which goes with plain steamed rice.

A Bento Box Is...

... a traditional Japanese lunch box container

... a multi-item mid-day meal, offering a mix of flavors, colors and temperatures.

various examples of bento

Table Manners and Etiquette

Japanese people love their food.They treat mealtimes like a ceremony of sorts and appreciate all the efforts that were put together into making the meal a success.Before we look at their scrumptious meals,it is of importance that we get to know their table etiquette.
Meals in Japan traditionally begin with the phrase itadakimasu (いただきます) (literally, "I humbly receive"). Its  similar to the french phrase of "bon appétit", or saying grace to give thanks before a meal. It is said to express gratitude for all who played a role in preparing, cultivating,  or collecting the food. 
Upon finishing a meal, the Japanese also use the polite phrase Gochisosama-deshita (ごちそうさまでした,)Gochisōsama. Gochisōsama is based on the religious belief where chisō (馳走;ちそう) means running with efforts (by riding a horse, thereby indicating expedience) to cater foods for the guest. It is then linguistically altered to express gratitude to the effort by adding go and sama as the form of honoring the cook. To join one's hands in the gesture,(as though one is saying a prayer)while saying these words is good manners. (lit. Thank you for a good meal) 
It is considered polite to clear one's plate, down to the very last grain of rice; children are especially encouraged to do so! It is also a complimentary gesture to the cook. It is impolite to pick out certain ingredients and leave the rest. One should chew with the mouth closed.

Chop Sticks
These are two wooden sticks used for eating in Japan.

They serve the same purpose as a spoon,fork or hand in various parts of the world.In the native tongue,they are called hashi( はし)  .There are many traditions and unwritten rules surrounding the use of chopsticks,for example:

• It is considered particularly taboo to pass food from chopsticks to chopsticks, as this is how bones are handled by the family of the deceased after a cremation. If you must pass food from your plate to someone during a meal (a questionable practice in public), pick up the food with your own chopsticks and place it on a small plate to allow the recipient to pick it up with his/her chopsticks.
• Mismatched chopsticks are not to be used.
• Standing chopsticks vertically in a bowl of rice is to be avoided, as it recalls burning incense sticks standing up in sand, typically at funerals.
• Placing chopsticks so that they point at someone else is considered a symbolic threat.

So,be careful whenever you handle the chop sticks!! 

types of chopsticks 
There are several styles of chopsticks.They are classified according to the following

• Length: Very long chopsticks, usually about 30 or 40 centimeters, tend to be used for cooking, especially for deep frying foods. In Japan they are called ryoribashi (りょりばし). Shorter chopsticks are generally used as eating utensils but are also used for cooking sometimes.

 

• Tapering: The end of the chopsticks for picking up food are tapered to a blunt or a pointed end. Blunt end chopsticks provide more surface area for holding food and for pushing rice into the mouth. Pointed chopsticks allow for easier manipulation of food and for picking out bones from cooked fish. Pointed ends are also helpful in spearing the food, if the proper technique cannot be mastered. Spearing is seen, however, as improper etiquette. Note, however, that some older styles of chopsticks are untapered, in which case the ends to be held are often marked in some way, e.g. metal bands, or writing or branding.

• Material: Chopsticks are made from a variety of materials: bamboo, plastic, wood, bone, metal, jade, and ivory.
  • Bamboo and wood chopsticks are cheap, low in temperature conduction and provide good grip for holding food due to their matte surfaces. They however can warp after absorbing fluids over time and deteriorate with continued use. Almost all cooking and disposable chopsticks are made of bamboo or wood. Disposable unlacquered chopsticks are used especially in restaurants. These often come as a piece of wood that is partially cut and must be split into two chopsticks by the user (demonstrating that they have not been previously used). In Japanese, these are known as waribashi (わりばし) . Disposable chopstick wrappers, particularly in takeout food, may also include a toothpick; in Japan such wrappers have a warning on the outside to avoid being stabbed when unwrapping the chopsticks.
   
  
  
  
  
  • Plastic chopsticks are cheap, low in temperature conduction and are resistant to wear. Due to their composition, plastic chopsticks are not as effective as wood and bamboo chopsticks are for picking up food because they tend to be slippery. Also, plastic chopsticks cannot be used for cooking since high temperatures may melt the chopsticks and produce toxic compounds that may make the food inedible.childrens chopsticks are usually made of this material since it makes it easier for they to be made colourful and attractive for them
       

•  Metal chopsticks are durable and easy to clean but more slippery when compared to plastic or wood. They also tend to be more expensive. Metal chopsticks, especially of the stainless steel variety, are most commonly associated with Korean chopsticks.

 

• • Materials such as ivory, jade, gold, and silver are typically chosen for luxury. Silver-tipped chopsticks were often used by wealthy people in East Asian cultures, as it was believed that the silver would turn black upon contact with poison.
  
  
  
• Embellishments: Wooden or bamboo chopsticks can be painted or lacquered to decorate them and make them waterproof. Metal chopsticks are sometimes roughened or scribed on the tapered end to make them less slippery when picking up foods. Higher priced metal chopstick pairs are sometimes connected by a short chain at the untapered end to prevent their separation.