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.
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.
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.
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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 derivedGenmai gohan (玄米御飯): brown rice
- Rice Dishes
- Other Staples
- Tea and Other Drinks
- Alcoholic Beverages
- Imported and Adapted Foods
- See Also
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. 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...
History of Japan. The first human inhabitation in the Japanese archipelago has been traced to prehistoric times around 30,000 BCE. The Jōmon period, named after its cord-marked pottery, was followed by the Yayoi people in the first millennium BCE when new inventions were introduced from Asia.
- 14,000-1000 BC
- 1000 BC-300 AD
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan which is considered "authentic Chinese food", e.g. Yokohama Chinatown.