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  1. 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; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.

  2. Japan's indigenous culture originates primarily from the Yayoi people who settled in Japan between 1000 BCE and 300 CE. Yayoi culture spread to the main island of Honshū, mixing with the native Jōmon culture. Modern Japanese have an estimated 80% Yayoi and 20% Jōmon ancestry.

    • Rice Dishes
    • Other Staples
    • Tea and Other Drinks
    • Alcoholic Beverages
    • Imported and Adapted Foods
    • Seasonings
    • See Also
    Gohan or meshi: plainly cooked white rice. It is such a staple that the terms gohan and meshi are also used to refer to meals in general, such as Asa gohan/meshi (朝御飯, 朝飯, breakfast), Hiru gohan/me...
    Curry rice[ja] (karē raisu カレーライス): Introduced from the UK in the late 19th century, "curry rice" is now one of the most popular dishes in Japan. It is much milder than its Indian counterpart.
    Chāhan (炒飯) or yakimeshi (焼飯): fried rice, adapted to Japanese tastes, tends to be lighter in flavor and style than the Chinese version from which it is derived
    Genmai gohan (玄米御飯): brown rice


    Noodles (麺類) often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.[citation needed] 1. Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth. 1.1. Soba (蕎麦, そば): thin brown buckwheat noodles. Also known as Nihon-soba ("Japanese soba"). In Okinawa, soba likely refers to Okinawa soba (see below). 1.1.1. Zaru soba (ざるそば): Soba noodles served c...


    Bread (the word "pan" (パン) is derived from the Portuguese pão)is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common. 1. Curry bread (karē pan カレーパン): deep fried bread filled with Japanese currysauce 2. Anpan (ampan アンパン): sweet roll filled with red bean (anko) paste 3. Yakisoba-pan[ja] (焼きそばパン): bread roll sandwich with yakisoba(fried noodles and red pickled ginger) filling 4. Korokke-pan[ja] (コロッケパン): bread...

    Tea and non-alcoholic beverages

    1. Amazake 2. Genmaichais green tea combined with roasted brown rice. 3. Gyokuro: Gyokuro leaves are shaded from direct sunlight for approximately 3 weeks before the spring harvest. Removing direct sunlight in this way enhances the proportions of flavenols, amino acids, sugars, and other substances that provide tea aroma and taste. After harvesting the leaves are rolled and dried naturally. Gyokuro is slightly sweeter than sencha and is famous for its crisp, clean taste. Major growing areas i...

    Sake (酒) is a rice wine that typically contains 12%–20% alcohol and is made by a double fermentation of rice. Kōjji fungus is first used to ferment the rice starch into sugar. Regular brewing yeast is used in the second fermentation to make alcohol. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana (肴, 酒菜), or otsumami おつまみ or ate あて. Shōchū is a distilled beverage, most commonly made from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume. 1. Awamori (泡盛) 2. Sake (酒, 日本酒) 3. Shōchū (焼酎) 4. Umeshu (梅酒) 5. Japanese beer (ビール) - leading brands are Sapporo, Asahi and Kirin 6. Japanese whisky - Suntory and Nikka Whisky Distillingare the leading distilleries 1. Awamori is an alcoholic beverage indigenous to and unique to Okinawa, Japan 2. Nigori is an unfiltered sake, presented here in an overflowing glass within a traditional wooden box c...

    Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.

    Lots of Japanese foods are prepared using one or more of the following: 1. Kombu (kelp), katsuobushi (flakes of cured skipjack tuna, sometimes referred to as bonito) and niboshi (dried baby sardines) are often used to make dashistock. 2. Negi (Welsh onion), onions, garlic, nira (Chinese chives), rakkyō (Allium chinense) (a type of scallion). 3. Sesame seeds, sesame oil, sesame salt (gomashio), furikake, walnuts or peanutsto dress. 4. Shōyu (soy sauce), dashi, mirin, sugar, rice vinegar, miso, sake. 5. Wasabi (and imitation wasabi from horseradish), karashi (hot mustard), red pepper, ginger, shiso (perilla or beefsteak plant) leaves, sansho, citrus peel, and honeywort (called mitsuba). 6. A citrus fruit called yuzu is also a frequent condiment, mashed up into a relish, sold as yuzukoshō and is blended with pepper/chili and salt. Yuzukoshō is eaten with many dishes, adding a flavorful kick to broth/soup items such as oden, nikujaga, tonjiru, udon as well as other dishes. Yuzu is also...

  3. › wiki › JapanJapan - Wikipedia

    A Paleolithic culture from around 30,000 BC constitutes the first known habitation of the islands of Japan. This was followed from around 14,500 BC (the start of the Jōmon period) by a Mesolithic to Neolithic semi-sedentary hunter-gatherer culture characterized by pit dwelling and rudimentary agriculture.

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  5. Meals in Japan traditionally begin with the word itadakimasu (いただきます, literally, "I humbly receive"). Similar to bon appétit or saying grace, it expresses gratitude for all who played a role in providing the food, including farmers, as well as the living organisms that gave their life to become part of the meal.

  6. The flow of Japanese animation, manga and video games to the [ [United States] has increased American awareness of Japanese popular culture. Anime differs from American animation in the range of its audiences and themes. Although there are anime for all different age groups, it is made for young teenagers and adults more often than are American ...

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