() is the long-standing Japanese custom of eating seven-herb rice porridge (nanakusa-gayu) on January 7 (Jinjitsu). Okayu () is a rice congee (porridge), sometimes egg dropped and usually served to infants and sick people. Zosui (Zōsui, ) or Ojiya () is a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavored with miso or soy. Known as in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice, as the difference is that kayu is made from raw rice. Rice bowls () A one-bowl dish, consisting of a donburi ( big bowl) full of hot steamed rice with various savory toppings: Gyūdon: ( beef bowl): Donburi topped with seasoned beef and onion Katsudon (): Donburi topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon) Oyakodon (): Donburi topped with chicken and egg (or sometimes salmon and salmon roe) (literally Parent and Child bowl) Tekkadon (): Donburi topped with tuna sashimi Tendon: (): Donburi topped with tempura (battered shrimp and vegetables) Unadon: (): Donburi topped with broiled eel with vegetables Wappameshi: (): rice topped with other ingredients, cooked in wooden containers called wappa Sushi () Sushi () is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables. Nigirizushi (): Sushi with the ingredients on top of a block of rice. Makizushi (): Translated as "roll sushi". Seasoned rice and seafood or other ingredients are placed on a sheet of seaweed (nori, dried laver) and rolled into a cylindrical shape, then sliced into smaller rounds. Typical ingredients are Tamagoyaki (Japanese-style omelette), simmered shiitake mushroom, boiled prawn and cucumber. Temaki () orTemakizushi (): Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll". Chirashizushi () or Bara-zushi (): Translated as "scattered", chirashi involves fresh seafood, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish. Inarizushi (): Fried tofu packet braised in sweet soy sauce stuffed with sushi rice (no fillings) Oshizushi (): A pressed sushi using cured or cooked fish, most commonly mackerel. (): Sumeshi wrapped in Takana leaves. Unique to Wakayama Prefecture. Other staples Noodles (men-rui, ) Noodles () often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.