Dishes That Start With J

Let’s delve into the world of dishes that start with J in today’s post.

Cuisine dishes are a work of culinary art, meticulously crafted to satiate the insatiable appetite of epicureans around the world.

From traditional family favorites to trendy, modern creations, my list encompasses a wide range of dishes that are sure to appeal to every palate.

So, let’s begin exploring this list of dishes starting with J!

20 Dishes That Start With J

And here’s the list of dishes that begin with J letter.

Jaecheop-guk

Jaecheop-guk is a traditional Korean soup made with abalone and other seafood ingredients. The soup is typically prepared with a clear broth made from beef bones and kelp, which is then simmered with the fresh abalone and seasoned with soy sauce, ginger, and garlic. The abalone is cooked until tender and juicy, and the broth is delicately flavored with the oceanic taste of the ingredients. The soup is warming and comforting, perfect for cold winter days. Its subtle and intricate flavors are a testament to the simplicity of Korean cuisine.

Jambalaya

Jambalaya is a Louisiana Creole dish of Spanish-French influence, consisting of meat, vegetables, and rice. The dish is characterized by the “holy trinity” of onion, celery, and bell pepper that is the hallmark of Creole cooking, as well as spicy Andouille sausage and sometimes chicken or shrimp. The ingredients are cooked in a cast-iron pot with rice and seasoned with cayenne, thyme, and bay leaves. The result is a hearty and flavorful dish that is often served during Mardi Gras in New Orleans. Jambalaya is a bold and robust dish that reflects the rich history and culture of Louisiana.

Jambon

Jambon is the French word for ham, specifically the dry-cured type. The ham is usually made from the hind leg of a pig and is seasoned with salt, sugar, and other spices. The cure is then allowed to penetrate the meat for several months, resulting in a flavorful and savory ham. Jambon is often sliced and served with bread, cheese, and wine for a classic French snack. It is also used as an ingredient in dishes such as quiche and croque-monsieur. French cuisine is renowned for its attention to detail and quality ingredients, and jambon is no exception.

Japanese Amberjack

Japanese amberjack, or kanpachi, is a fish commonly used in Japanese cuisine. It has a firm and oily flesh that is rich in flavor and nutrition. Amberjack can be served raw as sashimi or cooked in a variety of dishes such as grilled, simmered, or fried. The fish is prized for its delicate flavor and tender texture, and it is often used to elevate dishes to new heights. Japanese cuisine is known for its focus on freshness and quality, and amberjack is a prime example of this.

Japanese Curry

Japanese curry, or karē, is a dish derived from Indian curry but has been adapted to Japanese palates. The dish typically consists of chicken, pork, or beef, potatoes, and onions, and is thickened with a roux of butter and flour. Japanese curry is flavored with curry powder, garam masala, and other spices to create a savory and spicy sauce. The dish is often served over a bed of rice or alongside udon noodles. Japanese curry has become a quintessential comfort food in Japan and can be found in restaurants and homes throughout the country.

Japanese Rice

Japanese rice, or kome, is a staple ingredient in Japanese cuisine and is used in a variety of dishes such as sushi, rice bowls, and onigiri. The rice is short-grain and has a sticky texture that makes it ideal for shaping and molding into various shapes. Japanese rice is washed and soaked before cooking and is typically cooked in a rice cooker for optimal results. The rice is seasoned with vinegar, sugar, and salt to create sushi rice and is often served alongside other dishes. Japanese rice is a versatile and essential ingredient in Japanese cuisine that is beloved for its texture and subtle flavor.

Japanese Sandfish

Japanese sandfish, or nokogiriyaki, is a type of fish that is found in the waters around Japan. It has a long and slender body with a distinctive beak-like mouth, which gives it its name. The fish is often grilled or simmered and served as a delicacy. Its flesh is tender and flavorful, and it is often used to add depth to dishes such as soups or stews. Japanese sandfish is a unique ingredient in Japanese cuisine that reflects the country’s rich fishing culture.

Java Rice

Java rice is a popular dish in Filipino cuisine that is made by combining rice with a variety of aromatics such as garlic, onion, and annatto to create a fragrant and flavorful dish. The rice is often dyed yellow with annatto and is studded with vegetables such as carrots and peas. Java rice is a staple side dish that is often served with grilled and fried meats. Its bright and vibrant color makes it a standout at any meal, and its warm and comforting flavors evoke the sunny beaches of the Philippines.

Jeera Bhaat

Jeera bhaat is a simple and flavorful dish from India that is made by cooking rice with cumin and other spices. The rice is typically prepared by first toasting cumin seeds in oil or ghee and then adding the rice to the mixture. Other Indian spices such as turmeric, coriander, and cinnamon can also be added to enhance the flavor of the dish. Jeera bhaat is a classic Indian side dish that is often served with curries, lentils, and other dishes. The dish is easy to prepare and a quick way to add depth and flavor to any Indian meal.

Jellied Eels

Jellied eels are a traditional dish from London that consists of eels that have been cooked and set in aspic. The dish is typically served cold and is a popular snack or starter in pubs and markets throughout the city. The dish is made by cooking the eels in a stock made from the eel bones, which is then set with gelatin. Jellied eels are an acquired taste, but they are a quintessential part of London’s food culture and reflect the city’s love of seafood and traditional foods.

Jeok

Jeok is a Korean dish that consists of marinated beef, fish, or other ingredients that have been coated in flour and then pan-fried or grilled. The dish is often served as a snack or appetizer and is popular during Korean holidays and festivals. The coating gives the dish a crispy and crunchy texture, while the marinade adds depth and flavor to the ingredients. Jeok is a simple and flavorful dish that reflects the simplicity of Korean cuisine.

Jeonbok-juk

Jeonbok-juk is a type of Korean rice porridge that is made with abalone and rice. The dish is typically cooked with a base of chicken broth and seasoned with soy sauce, garlic, ginger, and sesame oil. The abalone is added to the porridge and cooked until tender and juicy. The dish is warming and comforting and is often served during the winter months in Korea. Its delicate and intricate flavors are a testament to the subtlety of Korean cuisine.

Jeongol

Jeongol is a Korean hot pot dish that consists of various seafood, meat, and vegetables that are cooked in a broth at the table. The ingredients are flavored with soy sauce, garlic, onion, and chili pepper and are cooked until tender and flavorful. Jeongol is a communal dish that is often shared among friends and family, and its warm and hearty flavors reflect the hospitality of Korean culture.

Jeotgal

Jeotgal is a type of Korean fermented fish product that is made from a variety of fish such as anchovy, shrimp, and mackerel. The fish is salted and fermented for several months to create a pungent and savory condiment that is often used to add flavor to soups, stews, and other Korean dishes. Jeotgal is a unique and essential ingredient in Korean cuisine that reflects the country’s rich tradition of fermentation and pickling.

Jhalmuri

Jhalmuri is a popular street food in Bangladesh that consists of puffed rice, peanuts, onions, and other ingredients that are mixed with a tangy and spicy sauce. The dish is often served in a paper cone and is a popular snack among locals. Jhalmuri is a simple and flavorful dish that reflects the vibrant street food culture of Bangladesh.

Jijimi

Jijimi is a Korean pancake that is made with various ingredients such as seafood, vegetables, and meat. The pancake is often seasoned with green onion, garlic, and soy sauce and is fried until crispy and golden brown. Jijimi is a popular snack or side dish in Korean cuisine and is often served with dipping sauce such as soy sauce or chili paste. Its crisp and savory flavors make it a favorite among Koreans and visitors alike.

Jjamppong

Jjamppong is a Korean noodle soup that is made with seafood, vegetables, and a spicy broth. The soup is often made with a base of chicken or beef broth and is flavored with Korean chili paste and other spices. The ingredients are simmered together until tender and are served over a bed of noodles. Jjamppong is a filling and warming dish that is popular throughout Korea. Its spicy and bold flavors reflect the vibrancy of Korean cuisine.

Jjigae

Jjigae is a type of Korean stew that is made with various ingredients such as tofu, beef, pork, or seafood. The stew is typically served hot and is flavored with soy sauce, garlic, and other spices. The ingredients are simmered together until tender and are often eaten with rice or other side dishes. Jjigae is a classic comfort food in Korea and is often served in restaurants and homes throughout the country.

Johnny Marzetti

Johnny Marzetti is a classic American casserole dish that consists of pasta, ground beef, tomato sauce, and cheese. The dish is often seasoned with garlic, onion, and herbs such as oregano and basil. Johnny Marzetti is a hearty and filling dish that is popular in the Midwest and is often served at church potlucks and family gatherings. Its simple and comforting flavors make it a favorite among Americans.

Jumeok-bap

Jumeok-bap is a Korean dish that consists of rice balls that are typically filled with beef, vegetables, or other ingredients. The rice balls are seasoned with soy sauce, garlic, and other spices and are shaped into balls with a filling. Jumeok-bap is often served as a snack or side dish and is a popular food among Koreans. Its crunchy and savory flavors make it a favorite snack food in Korea.

Wrapping Up

And that’s our list of J dishes.

It was a labor of love to compile this list – every dish was chosen with care and consideration, with the goal of providing the ultimate culinary experience.

To conclude, the dishes we have discussed are a vivid illustration of the way in which food connects us to our culture, history, and community. Whether it’s a regional specialty or a dish steeped in tradition, every plate tells a story that speaks to our shared human experience.

Hope this post on cuisine food dishes beginning with J alphabet has been useful to you!