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Cropped shot of woman marinated raw salmon fillet with salt and pepper in kitchen

Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

Chawanmushi, steamed egg custard, japanese food in japanese restaurant.

Close up Slices of fresh salmon Sashimi are held by black chopsticks. Salmon sashimi is a very popular food in Japan, often eaten with wasabi.

Grilled cooked red sockeye salmon seafood fish fillet closeup on white rice ochazuke Japanese soup in bowl with broth macro

Closed up Fish raw on the table table

Group of people eating Salmon and tuna set with Miso Soup Donburi rice bowl in japan

Serving hot soup in a red bowl in Korean Restaurant.

How to prepare a meal

Cream Stew (クリームシチュー kurīmu shichū?) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux. The vegetables are sauteed before the meat is added with some water. The surface fats are removed by degreasing and then the roux is added. It is common in Japan to use ready-made roux, as one might for making Japanese curry, which comes in a block from a box. The roux though can also be cooked from scratch. The hard paste roux melts from the heat and blends with the water to create a thick stew. Milk can also be used as replacement for water, to make the stew more creamy.

Salmon miso soup with mushrooms. Homemade.

$Kaiseki Cuisine (懐石料理/Kaiseki-Ryori) is Japan's artful culinary tradition.\nKaiseki cuisine features a set course meal chosen by the chef to highlight a specific seasonal theme.\nTaki-awase (炊き合わせ/たきあわせ) or Taki-yose (炊き寄せ/たきよせ) is the “simmered” dish, also called Nimono (煮物/にもの). Typically a dish of vegetables simmered with meat or fish and placed in a bowl with a little broth.$

Very reasonable breakfast set at Matsuya, which is a chain restaurant in Japan. There are lots of menus and breakfast is also served. Grilled salmon is one of a typical Washoku breakfast. I added simmered beef. Healthy and great breakfast to start your day. Rice, pickled radish, miso soup and seaweed are included.

Delicious Creamy Fish Soup with Fresh Greens - Rustic Comfort Food Photography.

raw salmon sashimi in a bowl in a restaurant.

The menu is cooked rice, baked salmon, Natto, Nameko (mushrooms) and tofu miso soup and Tkuan (pickle of radish). senior Japanese woman's hand with a bowl full of cooked rice.

A hot Japanese hotpot of steaming salmon

One-pot dish of yellowtail, leeks, potherb mustard, and chili peppers, Japanese gourmet

This a specialty from Hokkaido. Chunks of salmon, tofu, and vegetables are boiled in broth seasoned with miso.

Japanese Salmon Miso Soup

Spicy Salmon salad served on plate

A gold theme table and bowl with a delicious steaming hot fish dish and vegetables

Asian group of people enjoying lunch japanese Donburi salmon set variety meal in local restaurant in tokyo

Salmon hotpot

Boiled salmon fillet in boiling water, add lemongrass and kaffir lime leaves

Japanese food

Salmon head steamed with sweet sauce and vegetable in Japanese style. Japanese food concept

A woman using chopsticks to pick a slice of fresh salmon sashimi from a beautifully arranged bowl.

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