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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,...
- Japanese Regional Cuisine
- Sushi
- Ramen
- Tempura
- Udon
- Soba
- Sukiyaki
- Shabu-Shabu
- Tonkatsu
- Yakitori
- Okonomiyaki
Sushi (寿司)is one of the most beloved Japanese dishes and it’s easy to see why. The combination of soft, vinegared rice and fresh, flavorful ingredients creates a taste sensation that’s hard to beat. There are several varieties to choose from: classic nigiri, creative maki rolls, or the simplicity of temaki hand rolls, but in all cases, the attentio...
Ramen (ラーメン) is another classic Japanese dish and the ultimate comfort food that has captured the hearts (and stomachs) of foodies worldwide. This soul-warming noodle soup is the perfect meal for a cold and dreary day. With a variety of broth flavors to choose from, like the light and salty broth of Shio Ramen (塩ラーメン), the savory Miso Ramen (味噌ラーメン...
What’s not to love about Tempura (天ぷら)? Imagine anything you like, and then make it crunchy and crispy. Works like a charm. Evolved from the deep-fried fish that Portuguese and Spanish missionaries ate in Japan during the tempora (Latin term to designate the prayer and abstinence periods during which meat was avoided), the dish was further refined ...
Udon (うどん)is another popular Japanese comfort food, consisting of thick and chewy noodles. This hearty dish is usually served in a hot broth that’s loaded with flavor and topped with your choice of meats, vegetables, or seafood. It also can be served grilled or stir-fried with vegetables and paired with a variety of toppings such as sliced beef, te...
Soba (そば)is a type of thin noodle made from buckwheat flour, which gives it a nutty flavor and a slightly chewy texture. This dish is often served cold with a dipping sauce made of mirin, soy sauce, and dashi, or hot in a broth. Soba noodles are versatile and just like the aforementioned udon, can be paired with a lot of different toppings ranging ...
Sukiyaki (すき焼き)is a mouth-watering hot pot dish that’s perfect to warm your soul on a cold winter’s day. This dish is made by cooking thinly sliced beef, diced tofu, and vegetables in a sweet and savory broth made with soy sauce, sugar and mirin, often cooked at the table with a small portable gas stove. Once the ingredients are cooked, they’re oft...
Shabu-shabu (しゃぶしゃぶ)is, just like sukiyaki, another hot pot dish that is typically made with thinly sliced beef or pork, vegetables, and noodles cooked in a simmering broth that generally consists of light dashi with boiling kombu seaweed. The meat has to be dipped just for a little bit, hence the name “shabu-shabu”, which is an onomatopeia of the ...
Tonkatsu (豚カツ)is a type of breaded and deep-fried pork cutlet made to achieve a crispy texture on the outside while keeping a juicy texture on the inside. This dish is generally served with a tangy tonkatsu sauce and paired with a side of rice or shredded cabbage or miso soup, making it a filling and satisfying meal. And one of its most popular spi...
Yakitori (焼き鳥)is a popular Japanese dish that consists of grilled chicken that’s skewered and then grilled, and served with a variety of sauces and seasonings. The chicken is typically marinated beforehand, and the skewers are grilled over charcoal until they are crispy on the outside and juicy on the inside. Yakitori is a favorite among locals in ...
Okonomiyaki (お好み焼き)is a type of savory pancake that’s usually made with cabbage, flour, and eggs as base ingredients which may vary across regions, particularly in Osaka and Hiroshima where this is a particularly popular specialty. This dish can be customized with a variety of toppings such as sliced pork, seafood, cheese, bonito flakes, etc, and t...
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- Sushi (すし) Sushi is definitely the most famous Japanese meal outside of Japan. It was once referred to as pickled fish preserved in vinegar, but nowadays, it can be defined as any dish containing vinegared rice and raw fish.
- Ramen (ラーメン) Technically originating in Southern China, ramen is a Japanese word which is derived from the Chinese word lamian (拉麵), meaning “pulled noodles”.
- Tempura (天ぷら) It is said that tempura was brought to Japan by the Portuguese in the 16th century, but it has since become one of the most recognized Japanese dishes around the world.
- Okonomiyaki (お好み焼き) A savoury pancake that is extremely popular amongst foreigners and tourists in Japan. Often referred to as Japanese pizza, okonomiyaki is made from wheat flour and shredded cabbage and is topped with various ingredients like meat or seafood.
Aug 28, 2020 · Far more than merely sushi and tempura, Japan's eight regions - Chubu, Chugoku, Hokkaido, Kansai, Kanto, Kyushu, Shikoku and Tohoku - are home to an incredible array of local flavours, culinary heritages and unique methods of preparation. Here is a simple introduction to the foods of the eight regions of Japan.
A Guide to Traditional Japanese Dishes From All 47 Prefectures of Japan. Sushi, tempura, shabu-shabu, sukiyaki, ramen... the list of famous dishes that represent Japan goes on and on, but there are plenty of lesser-known regional specialties from all around Japan.
Japan’s Cuisines reveals the diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers will discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal and how regions on Japan’s periphery are reasserting ...
Nattō ( 納豆) is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
