Okazu: Difference between revisions

Latest revision as of 11:49, 25 February 2025

Japanese side dish cuisine

Okazu[edit]

Okazu (___) refers to the side dishes that accompany the staple food in a traditional Japanese meal, typically rice. These dishes are an essential part of the meal, providing flavor, nutrition, and variety. Okazu can include a wide range of foods, such as vegetables, fish, meat, and tofu, prepared in various ways including grilling, boiling, steaming, or frying.

Types of Okazu[edit]

Okazu can be broadly categorized into several types based on their ingredients and preparation methods:

Vegetable Okazu[edit]

Vegetable okazu are made primarily from seasonal vegetables. Common preparations include:

Nimono - vegetables simmered in a seasoned broth.
Sunomono - vinegared salads.
Aemono - vegetables dressed with sauces such as sesame or miso.

Fish and Seafood Okazu[edit]

Fish and seafood are staple ingredients in Japanese cuisine and are often used in okazu. Popular dishes include:

Sashimi - raw fish served with soy sauce and wasabi.
Yakizakana - grilled fish.
Tempura - battered and deep-fried seafood.

Meat Okazu[edit]

While less common than fish, meat is also used in okazu. Examples include:

Karaage - Japanese-style fried chicken.
Nikujaga - a stew of meat and potatoes.
Tonkatsu - breaded and deep-fried pork cutlet.

Tofu and Soy-based Okazu[edit]

Tofu and other soy products are popular in okazu for their versatility and nutritional value:

Hiyayakko - chilled tofu with toppings such as green onions and ginger.
Agedashi tofu - deep-fried tofu in a dashi-based sauce.
Yudofu - tofu simmered in a light broth.

Cultural Significance[edit]

Okazu plays a significant role in Japanese dining culture. It complements the staple food, usually rice, and provides a balance of flavors and nutrients. The variety of okazu reflects the seasonality and regional diversity of Japanese cuisine. In a traditional Japanese meal, okazu is served in small portions, allowing diners to enjoy a wide range of tastes and textures.

Related pages[edit]

Obanzai yasai

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-'''Okazu''' is a term used in [[Japanese cuisine]] to refer to the side dishes that accompany the main course of a meal. The main course in a traditional Japanese meal is typically [[rice]], and Okazu are the dishes that are served alongside it to enhance its flavor and provide nutritional balance.
+{{Short description|Japanese side dish cuisine}}
+{{Use dmy dates|date=October 2023}}
-==Etymology==
+==Okazu==
-The term "Okazu" comes from the Japanese verb "kazu", which means "to count". The "o" is an honorific prefix. The term is used to refer to the variety of dishes that are counted alongside the main dish in a meal.
+[[File:Obanzai_yasai.JPG|thumb|right|A variety of okazu dishes]]
+'''Okazu''' (___) refers to the side dishes that accompany the staple food in a traditional [[Japanese cuisine|Japanese meal]], typically [[rice]]. These dishes are an essential part of the meal, providing flavor, nutrition, and variety. Okazu can include a wide range of foods, such as vegetables, fish, meat, and tofu, prepared in various ways including grilling, boiling, steaming, or frying.
 ==Types of Okazu==
-There are many different types of Okazu, which can be broadly categorized into three main types: [[protein]]-based, [[vegetable]]-based, and [[seafood]]-based.
+Okazu can be broadly categorized into several types based on their ingredients and preparation methods:
-===Protein-based Okazu===
+===Vegetable Okazu===
-Protein-based Okazu typically include dishes made from [[meat]], [[poultry]], [[tofu]], or [[eggs]]. Examples include [[Yakitori]] (grilled chicken skewers), [[Nikujaga]] (meat and potato stew), and [[Tamagoyaki]] (rolled omelette).
+Vegetable okazu are made primarily from seasonal vegetables. Common preparations include:
+* [[Nimono]] - vegetables simmered in a seasoned broth.
+* [[Sunomono]] - vinegared salads.
+* [[Aemono]] - vegetables dressed with sauces such as sesame or miso.
-===Vegetable-based Okazu===
+===Fish and Seafood Okazu===
-Vegetable-based Okazu are dishes made primarily from vegetables. These can include [[Tsukemono]] (pickled vegetables), [[Kinpira]] (sautéed and simmered vegetables), and [[Ohitashi]] (blanched vegetables served with soy sauce).
+Fish and seafood are staple ingredients in Japanese cuisine and are often used in okazu. Popular dishes include:
+* [[Sashimi]] - raw fish served with soy sauce and wasabi.
+* [[Yakizakana]] - grilled fish.
+* [[Tempura]] - battered and deep-fried seafood.
-===Seafood-based Okazu===
+===Meat Okazu===
-Seafood-based Okazu are dishes made from various types of seafood. These can include [[Sashimi]] (raw fish), [[Grilled fish]], and [[Chawanmushi]] (steamed egg custard with seafood).
+While less common than fish, meat is also used in okazu. Examples include:
+* [[Karaage]] - Japanese-style fried chicken.
+* [[Nikujaga]] - a stew of meat and potatoes.
+* [[Tonkatsu]] - breaded and deep-fried pork cutlet.
-==Role in a Japanese Meal==
+===Tofu and Soy-based Okazu===
-In a traditional Japanese meal, the Okazu are served alongside the main dish of rice. The Okazu are not meant to be mixed with the rice, but are instead eaten separately to complement the flavor of the rice. The variety of Okazu served in a meal can vary depending on the season, the occasion, and personal preference.
+Tofu and other soy products are popular in okazu for their versatility and nutritional value:
+* [[Hiyayakko]] - chilled tofu with toppings such as green onions and ginger.
+* [[Agedashi tofu]] - deep-fried tofu in a dashi-based sauce.
+* [[Yudofu]] - tofu simmered in a light broth.
-==See Also==
+==Cultural Significance==
+Okazu plays a significant role in Japanese dining culture. It complements the staple food, usually rice, and provides a balance of flavors and nutrients. The variety of okazu reflects the seasonality and regional diversity of Japanese cuisine. In a traditional [[Japanese meal]], okazu is served in small portions, allowing diners to enjoy a wide range of tastes and textures.
+==Related pages==
 * [[Japanese cuisine]]
 * [[Washoku]]
 * [[Kaiseki]]
+* [[Bento]]
 [[Category:Japanese cuisine]]
-[[Category:Food and drink]]
+[[Category:Side dishes]]
-{{Japanese cuisine}}
+<gallery>
-{{food-stub}}
+File:Obanzai_yasai.JPG|Obanzai yasai
+</gallery>