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Browse 20,628 authentic traditional japanese food stock photos, high-res images, and pictures, or explore additional sushi or japanese culture stock images to find the right photo at the right size and resolution for your project.
Dec 27, 2023 · Discover these stunning traditional foods that earned Japan's native cuisine washoku a spot on the Unesco Intangible Cultural Heritage List.
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- Sushi & Sashimi. This first item actually combines two categories, each with an abundance of options. While they both could be described at length, sushi and sashimi are often served together as two of the more common Japanese dishes available in the U.S. It's easy to forget that Japan is an island — that is until you notice the importance of seafood in the cuisine.
- Tempura. The joys of fried food are shared worldwide, and Japan does it exceptionally well with tempura. According to the Michelin Guide, the origins of the dish actually come from the Portuguese in the 16th century, who made a habit of lightly flouring and frying food.
- Yakitori. If you can read Japanese, then you'll know that yakitori means grilled bird, according to Food in Japan. Nowadays, the term can be used to describe different skewered meats and vegetables cooked on a grill, although chicken is the most common version of the dish.
- Takoyaki. Commonly referred to as octopus balls, takoyaki is a tasty street food you have to try. Octopus meat usually seasoned with pickled ginger and green onions is coated in a wheat flour batter shaped into a ball, Food in Japan explains.
- Sushi
- Sukiyaki
- Tonkotsu Ramen
- Shabu Shabu
- Chanko Nabe
- Onigiri
- Shiokara
- Katsudon
- Tsukemen
- Somen
Sushi is quite possibly Japan’s most famous foodie export and a dish you will likely be very familiar with. Sushi come in all shapes and sizes but at its main ingredient is vinegared rice which is tightly packed and paired with a very wide variety of ingredients. Raw fish is one of the most well-known sushi ingredients as well as other seafoods suc...
Sukiyaki is a type of Japanese hot pot which consists of thin slices of meat slowly cooked with vegetables and tofu. The vegetable side dishes vary depending on the taste and region, but some of the most common ones include spring onions, Japanese mushrooms such as shiitake, konjac root or noodles, and leafy vegetables such as Chinese cabbage. The ...
Tonkatsu Ramen is a ramen noodle dish made with noodles and a creamy broth made from pork bones and flavored with garlic, ginger, scallions and onions. Toppings such as a soft-boiled egg, sliced pork belly, and green onion are often added to accompany the noodles.
Shabu Shabu is a similar dish to Sukiyaki, but differs fundamentally in two ways: the soup base and the cooking method. A clear kombu broth is usually used for Shabu Shabu and the ingredients are dipped in ponzu(a soy sauce with a citrus flavour) or sesame seeds and then served. The ingredients themselves are quite similar, although Shabu Shabu use...
This hearty is a sumo wrestler favourite! If you haven’t already heard of this dish before, chanko nabe is high in protein and calories with different sumo stalls having their own set of recipes for this dish. Typical ingredients are meat or fish balls, chicken, tofu, udon, soba and vegetables such as daikon, mushrooms or Chinese cabbage. The ingre...
Onigiri are little rice balls wrapped in seaweed and stuffed with various different fillings. One of the most visually pleasing Japanese dishes, Onigiri are eaten as a wholesome quick snack.
Shiokara refers to fermented offal from various sea creatures which are sprinkled with salt and seasoning. Anyone who has tried Shiokara remembers the salty, penetratingly spicy taste of the fish innards that digs deep into the palate and tongue and makes no move to disappear for hours. That is why the Japanese have developed a strategy to truly “e...
The name is a combination of katsu (breaded schnitzel) and oyakodon, which literally means “parent-child rice bowl.” This refers to the ingredients used in the preparation of Katsudon, namely chicken, egg and spring onions. The ingredients are simmered in a sweet sauce made from soy sauce and served over rice.
Unlike its famous cousin ramen, the noodles in Tsukemen and the soup are served separately. The ingredients for Tsukemen are dipped into the hot soup. The dish was invented in 1961 by Yamagishi Kazuo, the late owner of a Ramen restaurant in Tokyo, and is now available nationwide and in some other parts of the world. In today’s versions, soba and ud...
Somen are the ideal noodles for the hottest summer days. They are made from wheat flour and are very thin and white. Usually, they’re dipped in Tsuyu, a sauce made from soy with bonito flakes and vegetables such as ginger or spring onions. They can be served hot in a soup, but are much more common as a cold summer dish. A truly refreshing way to su...
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