Okazu

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.

Etymology

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.

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.

Protein-based 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-based 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).

Seafood-based 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).

Role in a Japanese Meal

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.

See Also

• Japanese cuisine
• Washoku
• Kaiseki

This article is a stub related to food. You can help WikiMD by expanding it!