1) Cup noodles
Cup Noodles (カップヌードル, Kappu Nūdoru) is a brand of cup instant ramen developed in 1971 and manufactured by Nissin. Single servings of the product are packaged in foam, plastic, or paper cups and are prepared by adding boiling water.
2) Bentos
A bento is a single-portion boxed meal usually composed of a carb (usually rice or noodles), a protein (usually meat or fish), and an assortment of pickled or cooked vegetables.
3) Chahan
Chahan also known as Yakimeshi (Japanese: 焼飯), is a Japanese fried rice dish prepared with rice as a primary ingredient and myriad additional ingredients
4) Convenience store sandwiches
Gyu literally means “beef” (as opposed to ton for “pork”), katsu is the Japanese abbreviation of “cutlet,” and sando is the Japanese abbreviation for “sandwich.” As its name implies, it’s a sandwich that’s made with a deep-fried beef cutlet.
5) Evening sushi
sushi, a staple rice dish of Japanese cuisine, consisting of cooked rice flavoured with vinegar and a variety of vegetable, egg, or raw seafood garnishes and served cold. For maki-zushi, a sheet of nori (laver, a seaweed) is spread with rice, then with seafood or vegetables and garnishes
6) Soba and Udon noodles
Udon noodles are thick and white in color, with a chewy texture. Soba noodles are thin, like spaghetti, and have a brown color. They get served differently. Udon is often served in noodle soups with hot broth, though occasionally you can find it cold with sauce.
7) Yakisoba
Yakisoba is a Japanese noodle dish that literally translates to grilled (yaki) noodles (soba). This Japanese dish has a heavy Chinese influence and is very similar to Chinese Chow Mein. … The noodles are stir fried with meat and vegetables
8) Onigiri
Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be. It is also a Japanese comfort food made from steamed rice formed into the typical triangular, ball, or cylinder shapes and usually wrapped with nori (dried seaweed)
9) Gyudon
Gyudon, or Japanese Beef Bowl, is a classic comfort home food because it’s so easy and quick to prepare. I prefer making beef bulgogi for my Gyudon, than the traditional Japanese recipe because I like it better. … It’s a common ingredient in Korean bulgogi recipes and I love the fresh sweetness it adds to the dish
10) Curry
The typical Japanese curry is thicker in texture and tastes sweeter but less spicy than its Indian counterpart. The meat of choice is more often pork or beef, differing from Indian curry in which chicken or mutton is usually used
Images From supercheapjapan
