From the comforting Ojiya porridge to the flavorful Ozoni soup, we’ll discover a range of delicious dishes that will tantalize your taste buds and leave you craving for more. “Oishii! Let’s explore the mouth-watering world of Japanese cuisine starting with the letter ‘O’.
Ochazuke is a Japanese dish that consists of rice served with green tea poured over it. It is a simple yet comforting dish that is often enjoyed as a light meal or snack. The tea used in ochazuke can vary, but it is usually green tea. Additional toppings such as pickled plum, seaweed, or salmon can be added for extra flavor.
Oden is a popular Japanese hot pot dish that is typically enjoyed during the colder months. It is made with a variety of ingredients such as fish cakes, daikon, boiled eggs, konjac, and tofu that are simmered in a light dashi broth. The dish is often served with a side of karashi mustard for dipping, which adds a spicy kick to the mild broth. Oden is believed to have originated in Tokyo, but it is now enjoyed throughout Japan.
Okonomiyaki is a savory pancake that originated in Osaka, Japan. The word “okonomiyaki” means “grilled as you like it,” and this dish is often referred to as a Japanese pizza. It is made with a batter of flour, eggs, and dashi broth, and can be filled with a variety of ingredients such as cabbage, pork belly, shrimp, squid, or cheese. The pancake is then topped with a variety of sauces and toppings, including mayonnaise, okonomiyaki sauce, dried bonito flakes, and green onions. Okonomiyaki is a popular street food in Japan and can be found in many restaurants and food stalls throughout the country.
Onigiri are rice balls that are a popular snack and lunch item in Japan. The rice is usually shaped into a triangular or oval shape and filled with various ingredients such as salmon, tuna, pickled plum, or seasoned seaweed. The rice ball is then often wrapped in nori (seaweed) to give it structure and flavor.
Oshizushi is a type of sushi that is made by pressing sushi rice and various toppings into a special box called oshibako. The box is then pressed down firmly to create a compact, rectangular shape that is then sliced into smaller pieces. This type of sushi is often topped with cooked or cured fish, vegetables, or egg.
Ozoni is a traditional soup that is typically eaten during Japanese New Year. The soup is made with a clear broth that is flavored with soy sauce or miso paste and then filled with mochi (sticky rice cakes) and vegetables such as daikon and carrots.
7. Oboro tofu
Oboro tofu is a type of tofu that has a very soft and delicate texture. It is made by adding a coagulant to soy milk and then stirring the mixture gently so that the curds form very small, delicate pieces. Oboro tofu is often served in soups or as a side dish and is known for its smooth texture and mild flavor.
Okara is a byproduct of the process used to make tofu. It is the pulp that is left behind after the soybeans have been crushed to make soy milk. Okara is a nutritious food that is high in protein and fiber, and is often used as a meat substitute in vegetarian and vegan dishes.
Otoro is the fattiest part of the tuna fish, located near the belly of the fish. It is often considered a delicacy in Japanese cuisine and is commonly served in sushi restaurants. Otoro has a rich, buttery texture and a high content of omega-3 fatty acids, which makes it a healthy food choice as well. It is typically served raw and is enjoyed for its unique flavor and texture.
Oshiruko is a sweet soup made with red beans and sugar, typically served with mochi (sweet rice cakes). The soup is prepared by boiling adzuki beans, which are then sweetened with sugar and mashed into a paste. The paste is then mixed with hot water to create a sweet, smooth soup. The mochi is added to the soup just before serving, giving the dish a delightful chewy texture.
11. Onsen tamago
Onsen tamago is a Japanese-style soft cooked egg, typically served in hot springs. The egg is cooked in hot water for a short period of time, creating a creamy, custard-like texture. The name “onsen tamago” comes from the fact that the eggs are traditionally cooked in hot springs (onsen), which are abundant in Japan.
Osuimono is a clear soup that typically includes vegetables and seafood. The soup is usually made with a light dashi broth (made from simmering kombu seaweed and katsuobushi flakes), and may also include soy sauce, mirin, and other seasonings. Common ingredients in osuimono include shiitake mushrooms, tofu, daikon radish, and shrimp. The soup is often served as a first course in traditional Japanese meals.
13. Onsen manju
Onsen manju is a traditional Japanese sweet consisting of steamed buns filled with sweet red bean paste. The name “onsen manju” literally means “hot spring steamed bun,” as it was originally created as a souvenir for visitors to hot springs in the Tohoku region of Japan. The buns are made with wheat flour, sugar, and baking powder, and are steamed until soft and fluffy. The filling is made from sweetened red bean paste, or anko, which is made from boiled azuki beans mashed with sugar. Onsen manju is often enjoyed as a snack or dessert, and is particularly popular during the colder months as a warm, comforting treat.
14. Oroshi soba
Oroshi soba is a traditional Japanese dish consisting of soba noodles served cold with grated daikon radish on top. The dish is typically accompanied by a dipping sauce made from soy sauce, mirin, and dashi, a type of broth made from fish and kelp. The daikon radish provides a refreshing, slightly spicy flavor that complements the nutty taste of the soba noodles.
15. Okonomi sauce
Okonomi sauce is a savory sauce commonly used in Okonomiyaki, a popular Japanese savory pancake. The sauce is made from a blend of Worcestershire sauce, soy sauce, ketchup, and sugar, and is often drizzled on top of the pancake along with mayonnaise and dried bonito flakes. The sauce adds a rich, umami flavor to the dish and is a key component of its unique taste.
Ojiya is a Japanese rice porridge that is typically eaten as a breakfast dish. The porridge is made by cooking rice with dashi (Japanese soup stock) and water until it becomes a creamy texture. Ojiya is usually served in a bowl and topped with various ingredients such as grilled fish, pickles, nori (dried seaweed), and wasabi. Some people also like to pour green tea over the porridge to enhance its flavor.
Onigirazu is a sandwich-like rice ball that is a popular grab-and-go snack in Japan. Unlike traditional onigiri, which is wrapped in seaweed and has a triangular shape, onigirazu is rectangular and resembles a sandwich. The rice is typically filled with various ingredients such as cooked meat, pickled vegetables, and tamagoyaki (rolled omelet), and is wrapped in a sheet of nori. Onigirazu is a great option for a portable and filling lunch or snack.
Osumashi is a clear soup commonly served as an appetizer or a side dish in Japanese cuisine. It is made by simmering dashi (Japanese soup stock) with various ingredients such as sliced vegetables, mushrooms, and sometimes seafood or meat. The soup is typically light in flavor and consistency, and it is often seasoned with soy sauce or salt. Osumashi can be enjoyed hot or cold, and it is a popular dish in Japanese restaurants and households. It is also commonly served as part of a traditional Japanese multi-course meal, or kaiseki, where it serves as a palate cleanser between courses.
19. Oden no moto
Oden no moto is a soup base used to make Oden, a popular Japanese winter dish. The soup base usually comes in a sachet or powder form and contains a blend of soy sauce, mirin, and dashi, a Japanese soup stock made from dried fish and kelp. To make Oden, the soup base is dissolved in water and heated until it comes to a boil. Then, a variety of ingredients such as fish cakes, daikon radish, boiled eggs, and konjac are added to the soup to simmer until fully cooked and infused with the flavorful broth. Oden no moto makes it easy for home cooks to recreate the dish at home, and the variety of ingredients that can be added to the soup make it a versatile and customizable meal.
Omurice is a popular Japanese dish that consists of an omelette filled with fried rice and usually topped with ketchup or a tomato-based sauce. The dish is believed to have originated in Japan in the early 1900s and was influenced by Western cuisine. The omelette is made by whisking eggs and cooking them into a thin layer before adding the rice filling. The rice is typically stir-fried with vegetables, meat, and sometimes ketchup or other seasonings for added flavor. Once the rice is added to the omelette, it is folded over and then topped with ketchup or sauce. Omurice is often served with a salad or miso soup.
Oyakodon is a traditional Japanese rice bowl dish that consists of chicken and egg simmered together in a sweet and savory broth and served over a bed of steamed rice. The name “oyakodon” means “parent and child bowl” in Japanese, which refers to the chicken (the parent) and egg (the child) used in the dish. The chicken is typically cooked in a broth made with soy sauce, mirin, and dashi (Japanese soup stock) until it is tender and flavorful. Then beaten eggs are added to the broth and cooked until they are just set, creating a soft and fluffy texture. The chicken and egg mixture is then ladled over a bowl of hot rice, and sometimes garnished with scallions or other toppings. Oyakodon is a popular comfort food in Japan and is often enjoyed for lunch or dinner.