Traditional Food in Japan is based on fresh, local ingredients, with minimal processing, highlighting instead the natural flavors of the food. Fish, rice, noodles, and vegetables are some staples that make up the basis of most Japanese diets. Some popular traditional dishes include sushi, ramen, tempura, soba, tonkatsu and okonomiyaki.
Japanese cuisine emphasizes variety and balance. This is achieved through the use of five colors (black, white, red, yellow, and green), five cooking techniques (raw food, grilling, steaming, boiling, and frying), and five flavors (sweet, spicy, salty, sour, and bitter). These principles can be found even in a single meal of one soup and three sides paired with rice.
Sushi is one of the most famous foods to come from Japan. It originated from the process of preserving fish in fermented rice. Today it’s made with vinegared rice and fresh fish. Tempura is a dish of battered and fried fish or vegetables. Special care is given to the way the ingredients are cut as well as to the temperature of the batter (ice cold) and oil (very hot) for deep-frying.
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Japan
Hot sake (熱燗)
Hot sake, or Atsukan (熱燗), is a cherished way to enjoy sake in Japan, especially during the colder months. By gently warming the sake, its flavors and aromas are enhanced, creating a richer, smoother drinking experience. But what’s the... -
Hokkaido
Imo mochi (いももち)
Imo Mochi is a delightful Japanese treat made from glutinous rice and sweet potatoes, resulting in a chewy and flavorful snack that captures the essence of autumn. With its soft texture and naturally sweet taste, this popular delicacy is... -
Gifu
Saba misoni (鯖の味噌煮)
Saba Misoni, or mackerel simmered in miso, is a classic Japanese dish known for its rich flavor and tender texture. By cooking mackerel in a savory blend of miso, sugar, sake, and ginger, this dish not only enhances the taste but also re... -
Kyoto
Nasu dengaku (なす田楽)
Nasu Dengaku is a delightful Japanese dish that showcases the rich flavors of grilled eggplant topped with a savory-sweet miso glaze. This seasonal delicacy is not only a feast for the senses but also a celebration of summer’s bountiful ... -
Kanto
Inada (いなだ)
Inada, or young yellowtail, is a beloved fish in Japan, prized for its light flavor and versatility in dishes like sushi and sashimi. Learning about this fish offers a deeper look into the country's rich food culture. In this article, we... -
Japan
Aji (鯵)
Aji (鯵), known as horse mackerel in Japan, is a staple in Japanese cuisine beloved for its mild flavor and versatility. Whether grilled, fried, or served as fresh sashimi, Aji offers a delicious experience in every bite. This article ex... -
Wakayama
Sanma (秋刀魚)
Sanma, or Pacific saury, is a staple of Japanese autumn cuisine, known for its rich, savory flavor when grilled. This fish has been enjoyed for centuries and remains a favorite during the cooler months. In this article, we’ll explore eve... -
Japan
Kaki (柿)
Kaki, or persimmon, is a staple of Japan’s autumn season, offering a unique sweetness and rich nutritional benefits. From fresh, crisp varieties to traditional dried forms, this fruit plays a significant role in Japanese cuisine and cult... -
Mie
Ise ebi (伊勢海老)
Ise ebi, or Japanese spiny lobster, is a prized delicacy in Japan, known for its sweet, tender meat and deep cultural significance. From festive New Year’s dishes to symbols of longevity and success, Ise ebi holds a special place in Japa... -
Japan
Spinning Plates: Thrill of Conveyor Belt Sushi Japan
Conveyor belt sushi, or kaitensushi, is a culinary innovation that emerged in Japan in the 1950s, revolutionizing the way sushi is enjoyed. This dining concept, where plates of sushi glide past customers on a rotating conveyor belt, offe...