Japanese cuisine is renowned for its diverse range of dishes that boast incredible flavors and textures. The letter “M” alone brings to mind mouth-watering Japanese delicacies such as Miso Soup, Maki Sushi, and Mochi Ice Cream. Here is a list of popular Japanese food that starts with M.
1. Mabo Tofu
Mabo Tofu originated in China’s Sichuan province but has become a popular dish in Japanese cuisine. The Japanese version of Mabo Tofu typically has a milder and sweeter flavor compared to the original Chinese version. It is a spicy and savory dish made with silken tofu, ground pork, and a spicy sauce made with doubanjiang (fermented broad bean paste), chili bean paste, and peppercorns. The dish is typically served with steamed rice and often includes vegetables like green onions and shiitake mushrooms. Mabo Tofu is a perfect blend of spicy, sweet, and savory flavors that is sure to please anyone who enjoys spicy food.
2. Maki Sushi
Maki Sushi is a type of sushi that is made by rolling sushi rice and various ingredients in a sheet of nori (dried seaweed). The roll is typically cut into bite-sized pieces and served with soy sauce and wasabi. Maki Sushi can be made with a variety of ingredients, including raw fish, cooked seafood, vegetables, and even fruits. The ingredients are placed in the center of the sushi rice, and then the nori is rolled around the filling using a bamboo mat. Some popular Maki Sushi varieties include California Roll, Dragon Roll, and Rainbow Roll. Maki Sushi is a convenient and tasty way to enjoy sushi, and it is a popular food both in Japan and around the world.
3. Matsutake Gohan
Matsutake Gohan is a Japanese rice dish made with pine mushrooms, which are highly valued for their distinct aroma and flavor. The dish is made by cooking rice with dashi (Japanese soup stock), soy sauce, and sake, along with sliced Matsutake mushrooms. The dish is often served during autumn when Matsutake mushrooms are in season, and it is considered a delicacy in Japan. Matsutake Gohan has a unique earthy flavor and aroma that is unlike any other rice dish.
4. Mitarashi Dango
Mitarashi Dango is a sweet Japanese dessert made with sweet rice flour and served on skewers. The dumplings are boiled or grilled and then coated with a sweet and savory glaze made with soy sauce, sugar, and starch. It is a popular snack food in Japan and is often sold at food stands or festivals. The dish is typically served as three dumplings on a skewer and is a great option for those with a sweet tooth. The dumplings have a soft and chewy texture and are perfect for a midday snack or after-dinner treat.
5. Miso Soup
Miso Soup is a traditional Japanese soup that is typically served as a side dish with breakfast, lunch, or dinner. The soup is made with dashi broth, which is a stock made from dried bonito flakes, kelp, and water. Miso paste, made from fermented soybeans, is then added to the broth, along with various ingredients like tofu, wakame seaweed, and green onions. Miso Soup is considered a healthy food due to its high protein content and its beneficial probiotics, which aid in digestion and boost the immune system.
6. Mizu Yokan
Mizu Yokan is a sweet jelly dessert. It is made from agar, which is a type of seaweed, and sweet bean paste. The bean paste is typically made from red azuki beans, but other types of beans can be used as well. Mizu Yokan is often served chilled and is a refreshing dessert that is enjoyed during hot weather. It has a jelly-like texture and a sweet taste that is not too overwhelming.
Monjayaki is a type of savory pancake that is similar to Okonomiyaki, but with a thinner and runnier batter. The dish originated in Tokyo, Japan, and is made with various ingredients like cabbage, seafood, meat, and cheese, mixed into a batter made with flour, water, and dashi stock. The batter is then poured onto a hot iron griddle and cooked until crispy on the outside and gooey on the inside. Monjayaki is typically eaten with a small spatula and is considered a fun and casual dish that is popular with young people in Japan.
Motsunabe is a hotpot dish that is popular in Japan, particularly in Fukuoka prefecture. It is made with beef or pork offal, such as tripe or intestines, along with vegetables like cabbage, garlic, and green onions, all cooked together in a flavorful broth made with soy sauce, miso paste, and chili pepper. The dish is typically cooked at the table in a large pot, and diners can add their own ingredients as they like. Motsunabe is a hearty and satisfying dish that is considered a comfort food in Japan.
Maguro refers to tuna, which is commonly served in Japanese cuisine as sashimi (raw fish slices) or sushi (vinegared rice with various toppings). Tuna is a popular ingredient in Japanese cuisine due to its rich flavor and texture.
Medamayaki is a Japanese-style fried egg, where the egg is cracked into a pan and fried until the whites are set and the yolk is still runny. It is often served on top of rice bowls or as a breakfast side dish.
Menchi-katsu is a deep-fried ground meat patty typically made from ground beef or pork mixed with minced onions, bread crumbs, and seasonings. It is similar to a Western-style meatball, but is typically larger and flattened into a patty before being coated in breadcrumbs and fried.
Menma is a popular topping for ramen, made from pickled bamboo shoots. The bamboo shoots are boiled in a seasoned broth and then pickled in a mixture of soy sauce, sugar, and mirin, resulting in a tangy and slightly sweet flavor. Menma is often served as a topping for ramen noodles, adding crunch and texture to the dish. While bamboo shoots are not exclusive to Japan, they are commonly used in Japanese cuisine.
Mentaiko is a Japanese food made from the eggs of pollock or cod that are salted and marinated in chili pepper. The roe is typically served as a snack or used as a topping for rice, and can also be added to other dishes for flavor. Mentaiko is popular in Japan and can be found in many grocery stores and restaurants.
Mochi is a Japanese rice cake made from glutinous rice that has been pounded into a sticky, chewy texture. It is typically eaten during the Japanese New Year or other special occasions, and can be filled with sweet bean paste or ice cream. Mochi is a versatile food and can be prepared in many different ways, such as grilling, boiling, or frying.
Mukago is an edible wild yam that is native to Japan. It is often boiled or fried as a snack and has a slightly sweet and nutty flavor. This small, round vegetable has a hard, rough outer skin that must be peeled before it is eaten. It is typically harvested in the fall and winter and is a popular snack food in Japan.
Myoga is a type of ginger that is commonly used in Japanese cuisine as a condiment or garnish. It has a mild, refreshing flavor and is often pickled or used in salads. Myoga is a popular ingredient in Japanese dishes such as miso soup and soba noodles, and is also used to flavor grilled meats and fish. It is native to Japan and is harvested in the summer and early fall.
17. Mochi ice cream
Mochi ice cream is a Japanese-American fusion dessert that consists of a small scoop of ice cream wrapped in a layer of sweet and chewy mochi rice cake. The ice cream flavors can range from traditional Japanese flavors like green tea or red bean, to more Western flavors like chocolate or vanilla. The mochi shell is made from glutinous rice that is pounded into a paste and molded into a ball around the ice cream. Mochi ice cream has become popular in recent years and can often be found in Japanese restaurants or specialty dessert shops.
Moromi is a Japanese food ingredient that is used to make soy sauce and miso paste. It is a mixture of soybeans, wheat, and koji, a type of mold that is cultivated on rice. The mixture is left to ferment for a few months, during which time it becomes a mash that is rich in umami flavor. The moromi is then pressed to extract the liquid, which is further processed to create soy sauce or miso paste. The process of making moromi is similar to the production of other fermented foods like kimchi or sauerkraut. While moromi is commonly used in Japanese cuisine, it is believed to have originated in China, where fermented soybean products like tofu and soy milk have been consumed for centuries.