Japanese

• Japanese dishes are most often broiled, steamed, marinated, braised or simmered, resulting in low-fat dishes.
• Many vegetable choices are available; steamed rice or plain noodles are prominent.
• Sodium content may be high, due to the use of marinades, soy sauce and pickling spices. Request that MSG not be used.
• Smaller portions can be ordered by asking for appetizers instead of entre portions.

Try Miso (fermented soy) Clear soup (osuimono) Noodle soup Pickled salad Sushi Sashimi Udon (noodles) Yakimono, yaki (broiled, grilled) Nabe (one-pot dish) Mushimono (steamed) Chicken teriyaki Steamed rice Lite soy sauce

Limit Agemono (deep fried) Tempura (batter fried) Katsue (fried pork cutlet) Sukiyaki (high-fat beef dish) Beef teriyaki

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