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The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi.
- Japanese Regional Cuisine
Historical origins. Broadly speaking, the historical origins...
- List of Japanese Restaurants
Prime Minister Abe and President Obama at Sukiyabashi Jiro,...
- List of Japanese dishes
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice...
- Japanese Regional Cuisine
Japanese food. Breakfast at Ryokan (Japanese Inn), featuring grilled mackerel, Japanese rolled omelette and boiled tofu. A Japanese teishoku meal including tempura, sashimi, and miso soup. Japanese food includes the many different styles of cooking in Japan. Every region in Japan has its own tradition about cooking.
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Japanese food includes the many different styles of cooking in Japan. Every region in Japan has its own tradition about cooking. Foods eaten in Japan also reflect the history of the cultural exchange between Japan and other culture. Since the modern times, the influence of the West inspired Japanese culinary tradition to invent new dishes, some of which have become popular not only inside ...
This article traces the history of cuisine of Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty. Some entries in Japan's ...
