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| | Facts about topic: (Japanese cuisine) (Site not responding. Last check: 2007-10-20) |
 | | Seaweed (Plant growing in the sea, especially marine algae) s (Nori (additional info and facts about Nori), Konbu (additional info and facts about Konbu), Wakame (additional info and facts about Wakame), Hijiki (additional info and facts about Hijiki), and others; see) |
| | Processed Seafood (Chikuwa (additional info and facts about Chikuwa), Niboshi (additional info and facts about Niboshi), dried Cuttlefish (Ten-armed oval-bodied cephalopod with narrow fins as long as the body and a large calcareous internal shell), Kamaboko (additional info and facts about Kamaboko), Satsuma-age) |
| | Noodle (A ribbonlike strip of pasta) s (Udon (additional info and facts about Udon), Soba (additional info and facts about Soba), Somen (additional info and facts about Somen), Ramen (additional info and facts about Ramen)) |
| www.absoluteastronomy.com /encyclopedia/j/ja/japanese_cuisine.htm (3594 words) |
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