Main Dishes

Generous portions of stunningly presented cold meats and seafood, piping-hot stews and casseroles, succulent roasts and glazed grills, savory fish and vegetarian choices to feature at your table

There’s no single focal point, or “main” course, in a Japanese meal. Rather, a number of smaller dishes, each with just a bit of meat or fish, combine to create the menu. Traditional Japanese and American concepts of meat—the quantity consumed and the role played by it in the meal—differ tremendously. The Japanese typically figure that ⅓ pound of meat will feed four, even five people, while Americans estimate ¼ pound or more per individual serving. Poultry provides the bulk of meat in the Japanese diet, with pork and occasionally beef being eaten as well. Despite the relative proximity of Australia and New Zealand, lamb is virtually unknown to the general populace in Japan. Veal is rarely seen in Japanese markets since all calves are bred to beef-yielding maturity.