Japanese cuisine
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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: 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. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
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See also
- Bento
- Culture of Japan
- Cuisine of Okinawa
- Fake food in Japan
- Honzen-ryōri
- Japanese New Year
- Kaiseki
- List of Japanese condiments
- List of Japanese cooking utensils
- List of Japanese dishes
- List of Japanese ingredients
- List of Japanese restaurants
- List of sushi restaurants
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