たたき（tataki）: Thinly sliced meat that seared on the outside and left very rare inside. Served with a citrusy soy sauce.

すき焼き（sukiyaki）: Thinly sliced beef simmer in hot pot using a mixture of soy sauce, sugar, and mirin.

焼肉（yakiniku）: Japanese style of cooking bite-sized meat and vegetables on gas/electric griller

しゃぶしゃぶ（shabushabu）: Japanese hot pot similar to sukiyaki but more savory and less sweet

刺身（sashimi）: fresh raw meat sliced into thin pieces

ユッケ（yukke）: Japanese steak tartare seasoned with soy sauce, sugar, salt, sesame oil etc. Served with a raw egg yolk

煮込み（ nikomi）: Japanese style stew or casserole

オッソブッコ（osso bucco）: Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth

シチュー（Stew）： Japanese style stew or casserole

肉じゃが（niku jyaga）：a Japanese dish of thinly sliced beef, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables

味噌煮込み（miso nikomi）: Japanese style stew or casserole with miso paste

コロッケ（korokke）：Japanese style deep fried dish in usually patty-shaped, originally related to a French dish, the croquette