LUNCH
Soba
These noodles are made of buckwheat flour. Recipes usuing soba vary according to the season. Zarusoba, cold noodles with a side dish of dipping sauce, is served in the summer for a refreshing lunch. However, soba is usually served hot, with broth, green onions, and other ingredients.
zarusoba
plain soba with a dipping sauce
tenzaru
zarusoba with tenpura on the side
kitsune soba
soba with fried bean curd and green onions in broth
tenpura soba
soba with tenpura in broth

Udon
Udon noodles (made of wheat flour) are thicker than soba and generally cooked to a fairly soft, almost mushy consistency. Like soba, they are served in a bowl with broth. Often aburaage (fried bean curd) is added along with green onions. A hot spice called shichimi (seven spices) is served with the udon.
nabeyaki udon
udon with vegetables, egg, and udon cooked in an earthenware pot.
kitsune udon
udon with fried bean curd and green onions in broth.
tenpura udon
udon with tenpura in broth.
niku udon
udon with beef slices and vegetables in broth.
Ramen or Chukasoba
This is probably the most popular kind of noodles in Japan and is often eaten in the wee hours of the morning because ramen shops are some of the few still open. Ramen is noodles served with broth to which chashu (roast pork) and green onions are usually added. All three kinds of noodle dishes are very reasonable in price and are especially popular for lunch or a quick meal.

Donburi
The word donburi literally means "bowl" and donburi is always served in a deep bowl. Being enexpensive and very satisfying, it enjoys a tremendous popularity in Japan. Donburi is a bowl of rice, flavored with broth, with sliced onions and tenpura, meat or egg placed on top.
katsudon
pork cutlet on rice
oyakodon
chicken and egg on rice
gyudon
beef on rice
tendon
tenpura on rice
tamagodon
egg only on rice

Curry
Curry rice is one of the cheapest and most popular lunches in Japan, especially among children, and quite filling. Various curry dishes are served including the following:
bifu kare
beef curry
chikin kare
chicken curry
katsu kare
cutlet curry
shifudo kare
seafood curry
yasai kare
vegetable curry
dorai kare
dry curry (curry powder with rice - somewhat resembles pilaf)

Okonomiyaki
This local favorite resembles a pie in some respects, but is actually unique. A thin plate -sized pancake made of flour and water is first fried on a grill. Soba, cabbage, bean sprouts, bits of tempura, egg and pork, shrimp or squid are piled on top. After cooking, tiny flakes of nori (seaweed) and a special thick sauce are spread over the top. More than enough for one meal, okonomiyaki is especially popular in Hiroshima where it is made in a special way unique to the area. It is eaten directly from the grill with a small spatula.

DINNER
The following foods are eaten for dinner, typically with alcohol.
Sushi
Sushi is served in a wide variety of forms. It is made of rice flavored with vinegar and sugar and generally served in bite-size pieces which can be dipped in soy source and eaten with fingers or chop-sticks.
The three basic kinds are nigirizushi (a wasabi, a green horseradish-like root, and raw fish), makizushi (rice and vegetables or other ingredients rolled in nori) and hako zushi (rice and topping pressed into a rectangle box). Inari-zushi is rice stuffed into pouches of fried bean curd; chirashizushi (scattered sushi) is a combination of various tidbits served on top of rice.
Sashimi
Many kinds of raw fish are served as sashimi. Slices of the fish are usually dipped in a mixture of special soy source and wasabi. One should exercise caution in ordering sashimi and sushi because they can be expensive if ordered individually. The safest way is to order assorted combinations (moriawase for sashimi or jonigiri for sushi) because the prices are posted.
Shabu shabu
Shabu shabu is made with beef (which is sliced very thin) or seafood, vegetables, tofu and noodles. A stock (water plus a bit of kelp) is boiled in a pot and the meat or fish and vegetables are added and cooked briefly. Two sauces, one with a sesame base (gomadare) and the other, a mixture of soy sauce and citrus juice (ponzu) are served as dips for the cooked food.
Nabemono
A large eathenware pot filled with stock is heated over a gas flame; chicken, clams, green onions, mushrooms, fish and vegetables are added. Everyone helps themselves, so do not hesitate to dig in. The Hiroshima specialty of this kind is kaki no dotenabe (oysters in a miso stock).
Tenpura
Vegetables, mushrooms, shrimp and various other seafood are dipped in a batter made of flour and water, then deep-fried to make a delicous meal. Tenpura is served piping hot with a sauce of tntsuyu made of dashi (fish stock) flavored with mirin (sweet sake) and soy sauce with grated daikon (radish) and a bit of ginger added. It can also be eaten with salt and lemon as flavoring.
Yakitori
Yakitori is another popular "late night" meal. Although the word yakitori actually refers to chicken "shish kabob", many different vegetables and meats are served including various cuts of pork and beef (some not often consumed in the Western world). Small skewered tidbits of meat and vegetables are grilled over charcoal to a point of juicy mouthwatering doneness, dipped into a special soy based sauce and served immediately.
Kaiseki-ryori
Kaiseki-ryori is a style of dinner rich in etiquestte and simple refinement. Each portion of the meal is small but by the end of the dinner you will have partaken of a variety of foods specially selected according to the season and prepared and served according to the forms and practices underlying the formal tea celemony. The dinner usually consists of a soup and three or more dishes served in the finest of laquerware and earthenware. Another more recent kaiseki-ryori, which evolved from the more formal dinner, emphasizes lively conversation, drinking and relaxation.