Rice Dishes

Gohan or Meshi: Plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer meals in general, such as Asa gohan/meshi (breakfast), Hiru gohan/meshi (lunch), and Ban gohan/meshi (dinner). Also, raw rice is called kome, while cooked rice is gohan. Some alternatives are:

  • Genmai Gohan - Brown rice
  • Okowa - Cooked glutinous rice
  • Mugi Gohan/Meshi - White rice cooked with barley
  • Rice with a raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
  • Ochazuke - hot green tea or dashi poured over cooked white rice, often with various savory ingredients such as umeboshi or tsukemono.
  • Onigiri - Balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
  • Kamameshi - Rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
  • Sekihan - Red rice. White rice cooked with azuki beans to Glutinous rice
  • Curry Rice - Introduced from the UK in the late 19th century, "curry rice" (Kare Raisu) is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart.
  • Hayashi Rice - Thick beef stew on rice; origin of the name is unknown but presumably named after a Mr. Hayashi
  • Omu-Raisu - Omlette filled with fried rice, apparently originating from Tokyo
  • Mochi -  Glutinous rice cake
  • Chahan - Fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
  • Kayu or Okayu - Rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals
  • Zosui or Ojiya - A soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as juushii in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice.

A one-bowl dish, consisting of a donburi (big bowl) full of hot steamed rice with various savory toppings:

  • Katsudon - Donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
  • Tekkadon - Donburi topped with tuna sashimi
  • Oyakodon (Parent and Child) - Donburi topped with chicken and egg (or sometimes salmon and salmon roe)
  • Gyudon - Donburi topped with seasoned beef
  • Tendon - Donburi topped with tempura (battered shrimp and vegetables).
  • Unadon - Donburi topped with broiled eel with vegetables.
Fried Rice