Curry Fried Rice is literally curry flavored fried rice. It is so easy to make, and the old cooked rice can be deliciously recycled, which is really very helpful if you’re making rice regularly.
Taco Rice is a Mexican themed rice bowl dish that originated in Okinawa, a Japanese island far south of the rest of Japan. Although this is something they thought to be like the flavors of Mexico, its taste is very much altered to Japanese liking. Taco Rice does vaguely resemble Mexican food in terms of using ingredients like cooked ground beef, tomatoes and avocado, but other than that, it is not very Mexican at all. However, the dish became so popular in Okinawa that it is spreading out all over Japan, and now it can be seen in a lot of restaurants and cafes outside Okinawa.
Tamago Sushi (卵寿司) is Sushi Rice topped with sliced cooked egg and wrapped around with a strip of Nori seaweed. It is suppose to be a very popular kind of Sushi among kids and people who don’t eat raw fish, but really, this sweet Tamago Sushi is loved by almost everyone.
Doria is a Japanese western-style rice casserole dish with a creamy white sauce. It looks very similar to baked Gratin. It doesn’t seem to be much like a Japanese food, but Doria was created in Japan, and it is a very popular dish loved by the young and old there for a long time.
Ebi Pilaf is a seasoned rice dish with shrimp, and it is a popular “western-style” (Yoshoku) rice dish in Japan. It is said that pilaf originally came from Turkey, but there are similar kinds of dishes all over the world. Since rice is a Japanese staple, Ebi Pilaf was gladly accepted in Japanese cuisine.
Yakimeshi is Japanese fried rice with egg, meat, and vegetables. Yakimeshi is something your mom makes from left over rice and ingredients she already has in the house. Other than rice and egg, there are no particular ingredients you need to use. Yakimeshi is quick and easy and also a very economical food you can make for your family or yourself.
Kaki Gohan is seasoned rice cooked with oysters. Oysters are one of the most popular foods that is in season during winter in Japan. The juice from the shellfish is packed with Umami (savory flavor) and is absorbed into the rice while cooking. In this dish, you don’t just enjoy oysters themselves but also the wonderful oyster-flavored rice.
Kinoko Gohan is a kind of Takikomi Gohan, seasoned steamed rice with meat and vegetables. For Kinoko Gohan we use mushrooms (kinoko). The Umami savory taste and aroma from mushrooms are absorbed into the rice while it cooks, which makes the dish so delicious.
Soboro is ground meat cooked with seasonings such as Soy Sauce and sugar. You stir the meat as you cook it, breaking it up to form small pieces or pebbles, giving Soboro its typical appearance and texture. Soboro made from chicken is the most typical dish, but you can also use pork or some kinds of fish to make it.
Okayu is Japanese rice porridge. It is often eaten when people are not feeling well. It has a very mild taste and it’s easy to digest, making it a perfect food when you don’t have much of an appetite. Okayu is also eaten for breakfast sometimes. For example, some hotel restaurants there serve Okayu in a breakfast buffet.