1. A Japanese dish of prepared vinegared rice usually with some sugar and salt, accompanying a variety of ingredients mostly seafood.

2. A Japanese dish that consists of wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso with toppings such as sliced pork, dried seaweeds, and spring onions.

3. A dish usually consisting of seafood or battered and deep fried vegetables.

4. A type of thick wheat flour noodle used frequently in Japanese cuisine. It is often served hot as a noodle soup in its simplest form in a mildly flavored broth which is made of dashi, soy sauce, and mirin.