Local 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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Aburafu don (油麩丼)
Take a flavorful trip to Miyagi Prefecture and discover Aburafu Don (油麩丼)—a simple, comforting Japanese rice bowl that locals cherish. This hearty dish offers a unique twist on the traditional donburi format, using a meatless ingredie... -
Namie yakisoba (なみえ焼きそば)
This article delves into Namie Yakisoba, a distinct and beloved Japanese noodle dish. We will explore what makes this local specialty unique, tracing its origins and understanding its cultural significance. Prepare to uncover the simple ... -
Aomori shoga miso oden (青森生姜味噌おでん)
In the snowy northern reaches of Japan, the people of Aomori embrace the cold with a dish that radiates warmth—Aomori Shoga Miso Oden. This local specialty offers more than just comfort food; it tells a story of resourcefulness, flavor, ... -
Dondon yaki (どんどん焼)
If you're looking for a delightful and easy-to-understand introduction to Japanese street food, Dondon yaki is an excellent place to start. This article will take you through the basics of Dondon yaki, its interesting past, and why it re... -
Takaoka croquette (高岡コロッケ)
Step into the streets of Takaoka City in Toyama Prefecture, and you’ll quickly notice the scent of something warm, crispy, and deeply comforting wafting through the air. That’s the beloved Takaoka croquette—a humble dish that locals and ... -
Mishima croquette (三島コロッケ)
Mishima Croquette, known as "Mishima Korokke" in Japanese, is a beloved local specialty from Mishima City in Shizuoka Prefecture, Japan. It's a type of croquette made primarily from mashed potatoes, often mixed with ground meat or other ... -
Negi Nuta (ねぎぬた)
Negi nuta, pronounced "neh-gee noo-tah," is a simple yet flavorful Japanese side dish that brings together the crispness of green onions with a tangy and savory dressing. It's a comforting example of traditional Japanese home cooking, of... -
Miso Potato (みそポテト)
Have you ever stumbled upon a snack that just feels right – simple, comforting, and packed with flavor? In Japan, especially in the scenic Chichibu region, that snack is often Miso Potato. Imagine bite-sized, fluffy potatoes, perfectly f... -
Kogane meshi (黄金飯)
Kogane Meshi (黄金飯) is a special and old rice dish that comes from the Chichibu area in Saitama Prefecture, Japan. This article will explore the interesting past, main ingredients, and cultural importance of this unique Japanese food. ... -
Iga Manjyu ( いがまんじゅう)
Iga Manjyu is a unique sweet treat from Japan, mainly found in Saitama Prefecture. It stands out because it combines a soft steamed bun with sticky rice mixed with red beans. This article will explain what Iga Manjyu is, where it comes f...