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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
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
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.
- Sushi. 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.
- Sukiyaki. 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.
- Shabu Shabu. 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.
- Hakata Ramen. Hakata ramen is a dish which is a type of tonkotsu ramen (broth made of pork bones). The ingredients of hakata ramen can be vary greatly from place to place, but common ingredients include chashu pork, green onions, bean sprouts, mustard greens, pickled ginger, ramen eggs and sesame seeds.
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Yakitori (bits of chicken staked with soy based sauce) Shabu shabu is meat (or other protein-based food) and vegetables boiled in a simple broth flavored with seaweed and/or fish. Each piece of meat is put in the broth for a short time. Botan nabe. Gyūdon (Rice bowl made with thin beef and sauce on top)
Brief Overview of Japanese Cuisine. Japanese food is now spread to the world and eaten in many countries. You may have heard some of the Japanese food such as “Sushi”, “Teriyaki, "Kobe Beef Steak (or "Wagyu" Beef Steak)", “Tempura”, “Yakitori”, “Teppan-yaki”, “Yakiniku” (Japanese style BBQ), or “Ramen”, which are most ...
Apr 16, 2024 · Scallions. Bamboo Shoots. Nori. Narutomaki. Enokitake. Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style.
