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Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

The menu is cooked rice, baked salmon, Natto, Nameko (mushrooms) and tofu miso soup and Tkuan (pickle of radish). senior Japanese woman's hand with a bowl full of cooked rice.

Cropped shot of woman marinated raw salmon fillet with salt and pepper in kitchen

boiled rice soaked with tea with grilled salmon

Salmon miso soup with mushrooms. Homemade.

Grilled cooked red sockeye salmon seafood fish fillet closeup on white rice ochazuke Japanese soup in bowl with broth macro

Salmon carpaccio, Seared, garlic with vegetables

sushi

delicious Salmon Ikura Don top on japanese rice in bowl with ginger and wasabi

Close ups of salmon

Close up Slices of fresh salmon Sashimi are held by black chopsticks. Salmon sashimi is a very popular food in Japan, often eaten with wasabi.

Close up shot of hand of a man grilling Hida beef on hoba miso in a Japanese restaurant

Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

Raw salmon steaks

Boiled salmon head with soy sauce (Salmon kabutoni) on white round dish and brown wood background.

Very reasonable breakfast set at Matsuya, which is a chain restaurant in Japan. There are lots of menus and breakfast is also served. Grilled salmon is one of a typical Washoku breakfast. I added simmered beef. Healthy and great breakfast to start your day. Rice, pickled radish, miso soup and seaweed are included.

Woman who enjoys breakfast

Close-up shot of Korean-style soy sauce pickled salmon.

$Kaiseki Cuisine (懐石料理/Kaiseki-Ryori) is Japan's artful culinary tradition.\nKaiseki cuisine features a set course meal chosen by the chef to highlight a specific seasonal theme.\nTaki-awase (炊き合わせ/たきあわせ) or Taki-yose (炊き寄せ/たきよせ) is the “simmered” dish, also called Nimono (煮物/にもの). Typically a dish of vegetables simmered with meat or fish and placed in a bowl with a little broth.$

Japanese food sashimi slice of salmon in soy sauce.

A hot Japanese hotpot of steaming salmon

Miso soup is one of the soup in Japanese cuisine, including soup dishes made from soup stocked with miso such as vegetables and tofu.

Salmon hotpot

raw salmon tartar in a restaurant.

Woman who enjoys Japanese foods

Close up a bowl of fresh raw salmon fillet marinated with salt and pepper, ready for pan fried.

Salmon set meal

Thai fresh sushi

Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

Salmon Sashimi - Japanese food.

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