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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
Japan. Afuri. Ajisen Ramen – Japanese ramen soup fast food...
- List of Japanese dishes
Oshiruko: a warm, sweet red bean ( an) soup with mochi: rice...
- Japanese Regional Cuisine
Japanese cuisine日本料理. This article traces the history of cuisine in 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 ...
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 ...
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)
