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- Sushi. Sushi is, without doubt, one of the most famous foods to come from Japan. A dish that was born in ancient times, sushi originated from the process of preserving fish in fermented rice.
- Tempura. Tempura is a dish of battered and fried fish, seafood, or vegetables. Special care is given to the way the ingredients are cut as well as to the temperature of the batter (ice cold) and oil (very hot) for deep-frying, so that every piece is a bite of crisply fried perfection.
- Yakitori. Yakitori is a dish of bite-sized cuts of chicken grilled on a skewer. It makes use of every part of the chicken — including heart, liver, and even chicken comb — to avoid wastefulness, an important element of Japanese food culture.
- Tsukemono pickles. Tsukemono are traditional pickles that have been eaten in Japan since prehistoric times. Made with a wide variety of ingredients, including vegetables like daikon radish and eggplant and fruits like ume plum, tsukemono not only add visual appeal to a meal with their bright colors but are also an extremely healthy food.
- Gohan - Steamed Rice. No meal is complete in Japan without steamed rice, from breakfast through late night. The name for steamed rice, Gohan, literally means "meal."
- Miso Soup. Typical Japanese-style meals include a bowl of miso soup. It is made with dashi soup stock, tofu, miso paste, and green onions. Different types of miso vary in flavor and saltiness, so you can adjust it to your taste.
- Tonkatsu. Like many other cultures, Japanese cuisine has a version of a deep-fried cutlet, in this case, pork. It is called tonkatsu and is always topped with tonkatsu sauce, which is a mixture of ketchup, Worcestershire sauce, soy sauce, and Dijon mustard.
- Sushi. Sushi takes the role of fast food today, both in Japan and around the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture.
- Sushi. Sushi is one of the best known Japanese foods around the world. It is offered in various ways and prices, from the entertaining kaiten-zushi (conveyor belt sushi), where visitors can enjoy sushi for a reasonable price of about 100 yen per plate, to high-end, long-established, traditional Edomae sushi (Edo-style sushi) where you will sit at a quiet counter to eat as the sushi is prepared right before your eyes.
- Sashimi. Sashimi is another must-try food. Similar to sushi but without the rice, sashimi is raw fish sliced into easy-to-eat pieces. The high-quality of the fish caught in all regions of Japan makes it a great choice no matter if you are visiting Tokyo, Kyoto, or anywhere else.
- Unagi - Grilled Eel. Unagi, or eel, is a fish known to be found mainly in rivers. In Japan, it is a delicacy typical in high-class Japanese dining. There are also many casual restaurants that specialize in unagi dishes.
- Tempura. Tempura is a dish involving ingredients like seafood, meat, and vegetables covered in batter and deep-fried in oil. The batter usually contains flour and egg.
- Japanese Dishes Made With Rice. 1.1. Sushi. Sushi is definitely one of the most well-known Japanese foods all over the world. This delicacy is a dish whose steamed rice is seasoned with rice vinegar, then mixed with many other ingredients such as seafood, vegetables, seaweed, and so forth.
- Dishes Made From Sea Food. 2.1. Unagi no Kabayaki. In Japanese, “Unagi” means “freshwater eel”. Unagi no Kabayaki is a very popular dish that Japanese often eat in summer.
- Soup. Miso soup. Miso soup is a traditional soup that appears in every typical Japanese breakfast. It is a mixture of miso paste and dashi broth. Miso paste is actually fermented soybean with salt and fungus.
- Noodles. Among traditional Japanese dishes, noodles may have the most types, about 7 or 8 varieties of noodles. However, ramen, soba or udon are the most famous for many diners around the world.
- Yuba Tofu. A very different and authentic Japanese dish to try during your Japan trip is yuba, a specialty of Kyoto. Yuba is the skin that forms when making tofu from soybeans.
- Dashimaki Japanese Omelet. Dashimaki is the sweet omelet version of tamagoyaki, the traditional Japanese omelet. The word Tamagoyaki translates as “grilled egg” and is a traditional Japanese dish that is cooked in a rectangular pan.
- Gyoza Dumplings. Gyoza dumplings come from traditional Chinese cuisine, where they are called jiaozi. Although the dish is now permanently inscribed in the culinary tradition of Japan, the Japanese do not claim rights to it, calling it gyoza with Chinese dumplings.
- Nikuman Buns. Nikuman is the Japanese take on Chinese-style steamed pork buns (also called bao buns). Traditionally, these buns have a light, fluffy and slightly sweet exterior.
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- Yukari Sakamoto
- Sushi. Dating back to 8th-century Japan, when fish was preserved in fermented rice, sushi is likely the country’s most popular culinary export today, although few are familiar with its many varied forms.
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- Tonkatsu. Breaded and deep-fried pork, tonkatsu (the word comes from ton for pork and katsu from cutlets) is similar to German-style schnitzel, except that the German version is cooked in butter and in Japan it’s deep-fried in oil.
- Soba. The nutritious buckwheat grain has been harvested in Japan for over a thousand years, and in the 16th century, it was first transformed into noodles, or soba.
- Sushi. Sushi is one of the first foods that spring to mind when we think about Japanese cuisine. This delicacy was one of the first Japanese dishes to be exported to the US after the Meiji Restoration in 1868, and since then its popularity has steadily increased year after year.
- Udon. One of the three main noodle varieties eaten in Japan; udon noodles are thick, chewy, and traditionally made from wheat flour and brine water. Udon can be served in a number of different ways (mixed into stir fries, added to hot pots, served cold with a tsuyu or tentsuyu soup base on the side for dipping), but are most commonly used in noodle soups, where they are served in a savoury soup broth with different garnishes.
- Tofu. Although tofu is mainly thought of in Western countries as a health food or vegetarian alternative, in Southeast Asian countries like Japan, tofu (particularly silken tofu) is enjoyed by everybody and is a common part of the traditional diet.
- Tempura. If you enjoy crispy fried foods, then you will love tempura. Tempura are pieces or slices of meat, fish, and/or vegetables that have been covered in a special tempura batter and deep fried until they become crunchy and pale gold in colour.
Other staples in the Japanese food includes noodles, rice, soybeans, soy sauce, miso, seaweed, sake, mirin, rice vinegar, sesame seeds and oil, and various vegetables. While many of the traditional dishes contain either meat, fish or seafood, there are several dishes that are vegetarian due to Buddhism.
- Sakizuke/ Zensai (Appetizers) The zensai or sakizuke course features an appetizer similar to an amuse-bouche. For example, enjoy an exquisite bite of horsehair crab and sea urchin tossed in a vinaigrette of Tosa vinegar from the Shikoku region, complemented by stock created from skipjack tuna and oranges.
- Hassun (Seasonal Platter) The hassun, or seasonal platter, sets the seasonal theme so integral to kaiseki cuisine. This course typically includes one kind of sushi accompanied by several smaller dishes.
- Mukozuke/ Otsukuri (Sashimi Plate) The hassun course is followed by a plate of sashimi called mukozuke or otsukuri, each premium piece meticulously presented.
- Takiawase (Vegetable Course) The takiawase course features vegetables served with fish, meat, or tofu. The ingredients are simmered separately before being plated together.