Japanese Foods Express

Kamaboko Kani

Fake crab (Kamaboko fish sausages) 

Onigiri

This is a popular snack which is quick to make. It consists of balls of rice often wrapped in sheets of dried nori seaweed. In the centre is a marinated plum or other tasty filling.

Takikomi-gohan - Rice Medley 

In Japan, it is common to cook rice with seasonal ingredients, like bamboo shoots, green peas, and broad beans in spring; chestnuts and matsutake mushrooms in autumn. This version can be made throughout the year, and is most easily done in a rice cooker. The water reserved from soaking the mushrooms adds flavour and depth to the stock and enhances the aroma of the finished rice. This soaking water is commonly used in preparing stock and simmered dishes. 

Chicken Teriyaki

The sweet-savory flavour of teriyaki and its rich mahogany glaze have been universally popular almost since it was first prepared in Japan centuries ago. . . a simple mixture of soy sauce and mirin, a Japanese sweet cooking wine. The lustrous sheen of the sauce, after it’s cooked, inspired the name “teriyaki” or “glaze-broiled.” 

Yakitori

Having a drink while munching on freshly-grilled yakitori in a smoky bar is an all-time favourite diversion for the Japanese, particularly for those who want a snack to tide them over on the train home. Yakitori bars start to fill up at about 6 p.m. and stay open late.

Sukiyaki

Sukiyaki is perhaps the most popular Nabe menu in Japan. Thinly-sliced beef is cooked in a mixture of soy sauce, sugar, and mirin along with vegetables and tofu, all cut in bit-sizes. It is typical to dip the cooked ingredients in a bowl of raw beaten egg before eaten, to add roundness of the flavour.

Tempura

Tempura is best when eaten soon after being fried. If too much time passes, the water in the ingredients will seep out and the batter coating will lose its crispiness. This is why tempura restaurants will often fry and serve your order a few pieces at a time, allowing you to enjoy it at its best.

Futomaki

A thick roll containing multiple ingredients. Common ingredients include egg, kanpyo, cucumber and mushrooms. 

Reference: http://www.jfc.eu/en/japanese-food/home-style-menus/rice-menus/

                 http://food.japan-talk.com/food/new/sushi-list-part5