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Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled ...
- Japanese Regional Cuisine
Thinly sliced raw, frozen salmon (traditionally frozen...
- 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 food
Yakitori (bits of chicken staked with soy based sauce) Shabu...
- Nattō
Nattō ( 納豆) is a traditional Japanese food made from whole...
- Japanese Regional Cuisine
t. e. 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.
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Media: Sushi. 寿司. Sushi (すし, 寿司, 鮨, 鮓, pronounced [sɯɕiꜜ] or [sɯꜜɕi] ⓘ) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such as vegetables, and any meat, but most commonly seafood (often raw but can be cooked). Styles ...
