Noodles

Noodles (men-rui)
Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.

Soba with sliced duck breast, negi (scallions) and mitsuba
Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
Soba: thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below).
Udon: thick wheat noodles served with various toppings, usually in a hot soy-dashi broth, or sometimes in a Japanese curry soup.
Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.
Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as Shina-soba or Chuka-soba (both mean "Chinese-style soba")
Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
Yaki soba: Fried Chinese noodles
Yaki udon: Fried udon noodles

Sushi

Sushi comes from Japan and is a vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.
Nigiri-sushi: This is sushi with the ingredients on top of a block of rice.
Maki-zushi: Translated as "roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
Temaki: Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
Chirashi: Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.

Ginger Pork - Shogayaki

Ginger Pork - Shogayaki

Ginger Pork is called buta-no-shogayaki in Japanese.

INGREDIENTS:
1 pound thinly sliced pork
2 tbsp grated fresh ginger
3 tbsp soy sauce
2 tbsps mirin
1 tbsp sake

PREPARATION:
Mix soy sauce, mirin, sake, and grated ginger in a bowl. Marinate pork for 5 minutes. Heat some oil in a frying pan. Stir-fry the pork slices on medium heat. Served ginger pork with shredded cabbage.

*Makes 4 servings

more information http://japanesefood.about.com

Butano Kakuni

Butano Kakuni

Butano Kakuni is sweet and tender simmered pork.

INGREDIENTS:
1 1/2 lb boneless pork ribs
2 clove fresh ginger root
1 green onion
1/2 cup sake
4 tbsps sugar
3 tbsps mirin
5 tbsps soy sauce

PREPARATION:
Heat oil in a frying pan and saute the pork. Chop green onion into small pieces. Boil 4 cups of water in a large pan and add ginger, green onion, and pork in the pan. Turn down the heat to low, and simmer the pork for about 2 hours.

Drain the pork. Put sake in a pan and bring to a boil. Add 2 cups of water, mirin, and soy sauce in the pan and heat. Add boiled pork in the pan. Turn down the heat to low and simmer the pork until the sauce is almost gone.

more information http://japanesefood.about.com