Cuisine

Japanese cuisine

Japanese cuisine is based on the principles of freshness, simplicity, and balance. It is known for its use of raw fish, rice, and soy products such as tofu and miso. Japanese cuisine has a long history, dating back to the Jomon period (14,000-300 BCE).

Asian cuisine› East Asian cuisine

Umami, Salty, Sweet, Sour, Bitter

Grilling, Steaming, Simmering, Frying, Pickling

Typical ingredients

Rice, Fish, Seafood, Tofu, Miso, Soy sauce, Sake, Mirin, Dashi, Nori, Wasabi, Ginger

Presentation and garnishing

Dishes are often presented in small portions, with an emphasis on visual appeal. Garnishes such as nori, wasabi, and ginger are commonly used. Sushi is often served on small plates or in bento boxes.

Japanese cuisine has a strong influence on global cuisine, with sushi and ramen being popular dishes around the world. Japanese cuisine is also known for its use of seasonal ingredients and preservation techniques such as pickling and drying.

More cuisines from this region...

Nagoya cuisine, Okinawan cuisine, Ainu cuisine

History

Japanese cuisine has been influenced by various cultures over the years, including Chinese, Korean, and Portuguese. It has also been shaped by Japan's geography and climate, which have led to a focus on seafood and rice.

Cultural significance

Japanese cuisine is an important part of Japanese culture and identity. It is often associated with traditional Japanese values such as simplicity, harmony, and respect for nature. Japanese cuisine is also known for its presentation, with an emphasis on visual appeal and balance of colors and textures.

Health benefits and considerations

Japanese cuisine is generally considered healthy, as it emphasizes fresh ingredients and simple preparation techniques. However, some dishes may be high in sodium or fat.

Japanese cuisine dishes Browse all »

Kinoko nabe

Mushroom hot pot

Kinoko nabe, or mushroom hot pot, is a traditional Japanese dish that is perfect for cold winter days. It is a hearty soup made with mushrooms and other ingredients that give...

Hamamatsu gyoza

Hamamatsu Gyoza

Hamamatsu gyoza is a type of Japanese dumpling that is similar to Chinese jiaozi. It is a type of gyoza that is filled with pork and vegetables, and it is typically served with...

Kamome no tamago

Kamome no tamago is a Japanese dish made from eggs and seafood. It is a popular dish in coastal regions of Japan.

Bukkake udon

Cold Udon Noodles with Sauce

Bukkake udon is a Japanese noodle dish that is known for its thick and flavorful broth. The dish is made with udon noodles, which are thick and chewy, and a variety of...

Matsumaezuke

Matsumaezuke is a type of pickled seafood that is commonly served as a side dish in Japanese cuisine.

Sakuramochi

Sakuramochi is a traditional Japanese dessert made from sweet rice flour and filled with sweet red bean paste. It is often wrapped in a cherry blossom leaf and is known for its...

Hōtō

Pumpkin Noodles

Hōtō is a traditional Japanese noodle dish made with thick, flat noodles and vegetables in a miso-based soup.

Chakin zushi

Tea towel sushi

Chakin zushi is a traditional Japanese dish that is typically served during special occasions, such as weddings or birthdays. It is a type of sushi that is wrapped in a thin...