Bibimbap (Korea)

Bibimbap is a popular Korean dish that translates to mixed rice, an apt

description. The ingredients include sauteed vegetables, grilled meat and
red chili pepper paste, along with a fried (or raw) egg, placed on top of fresh
hot rice in a bowl. The diner mixes it together and enjoys the explosion of
flavor.

Sukiyaki (Japan)

Sukiyaki is a traditional Japanese hot-pot dish cooked at the table, with

meat, vegetables, tofu and noodles (usually clear mountain yam noodles)
simmered in a sweet and savory soy-sauce broth. The famous Japanese
song from 1964 has nothing to do with this dish; the name was used
because Westerners knew the word after World War II.

Dim Sum (China)

The origin of this Cantonese dish dates back to when travelers along the Silk
Road would take a respite to drink tea. Tea was served with small portions of
food which has evolved into modern-era dim sum, a cornucopia including
dumplings, noodles, meat, vegetables and seafood brought to diners tables
a la carte.
Pancit (Philippines)

The culture of the Philippines reflects a diverse intersection of Asian and

European history. Pancit, one of the best-known Filipino dishes, comes from
the Chinese, who introduced noodles to the country. Pancit bihon, the most
popular of the many varieties, includes clear rice noodles, meat, cabbage
and other vegetables stir-fried with soy sauce and seasoning.

Pho (Vietnam)

Many Americans are familiar with pho, the Vietnamese noodle soup typically
made with meat, bean sprouts, onions and hoisin sauce. Pho was invented
in the early 20th century near Hanoi. When the country was divided into
North and South Vietnam, pho spread south, then came to the U.S. with
refugees in the 1970s80s.

Tandoori Chicken (India)

A tandoor is a traditional South and Central Asian clay oven that adds the
smoky flavor of the wood or charcoal as it cooks. Tandoori chicken is the
most familiar dish served in Indian restaurants. The chicken is flavored with
cumin, cayenne pepper, garlic, ginger and other spices, which add a red hue
to the meat.

1. The "yakimono" are the grilled ones.

2. Gohan is a rice dish.
3. The "mushimono" food boiled.

4. The "nabemono" are those cooked in stoves at the table.

5. The "agemono" are foods coated in pasta and fried, such as
tempura.
6. The "sashimi" is raw fish in slices, it does not take any cooking.