Buta no Kakuni (豚の角煮) is thick slices of pork bellies stewed in a soy sauce based mixture, often served with Shanghai bok choi and Chinese mustard. Other dishes: Kara-age (唐揚, lit. Chinese Fry) are bite-sized pieces of chicken thigh, dipped in a thick batter and fried. Usually, it is served without sauce. Some restaurants serve this with a salt and pepper mixture on the side for dipping, and some recipes call for a mixture of soy sauce, vinegar and scallions similar to that used on dumplings. Yūrinchi (油淋鶏, lit. "oil-drenched chicken") is deep-fried chicken or karaage topped with a vinegar and soy sauce-based sweet-and-sour sauce and chopped scallions, often served on a bed of shredded lettuce. Harumaki (春巻き, lit. "Spring Rolls") are very similar to those found in Americanized Chinese restaurants, with a thin wrapper and vegetables inside. Nikuman (肉まん) or Chukaman (中華まん, lit. Chinese-style steamed bun) is the Japanese name for Chinese baozi, steamed buns filled with cooked ground pork, beef, and/or other ingredients. Tenshindon (天津丼), also known as Tenshinhan (天津飯), is a dish of crab meat omelette (Kani-tama) over rice. The dish name derived from the port city of Tianjin in China. See also Chinese cuisine Japanese cuisine Korean Chinese cuisine Chinese people in Japan References External links Outdoor Japan - Contains a brief overview of ramen and Chinese-Japanese cooking, as well as other Japanese cooking styles. World Ramen.net - Comprehensive Ramen site with pictures and reviews. Japanese cuisine Chinese-Japanese culture Chinese cuisine