cuisine is the food—ingredients, preparation
and way of eating—of Japan. The traditional
food of Japan is based on rice with miso
soup and other dishes, each in its own
utensil, with an emphasis on seasonal
ingredients. The side dishes often consist
of fish, pickled vegetables, and vegetables
cooked in broth. Fish is common in the
traditional cuisine. It is often grilled,
but it may also be served raw as sashimi or
in sushi. Seafood and vegetables are also
deep-fried in a light batter as tempura.
Apart from rice, staples include noodles,
such as soba and udon. Japan has many
simmered dishes such as fish products in
broth called oden, or beef in sukiyaki and
nikujaga. Foreign food, in particular
Chinese food in the form of noodles in soup
called ramen and fried dumplings, gyoza, and
western food such as curry and hamburger
steaks are commonly found in Japan.
Historically, the Japanese shunned meat, but
with the modernization of Japan in the
1860s, meat-based dishes such as tonkatsu
Japan has an indigenous form of sweets
called wagashi, which include ingredients
such as red bean paste, as well as its
indigenous rice wine sake.
Japanese cuisine, particularly sushi, has
now become popular throughout the world.