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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Saga
Yobuko Ika (呼子イカ)
Facing the Genkai Sea with rough waves, Yobuko is a port town blessed with seafood. The freshly fried squid that has just been fried from the cage and cooked quickly is Yobuko's specialty. The sight of the fresh and transparent squid mea... -
Tokushima
Tokushima Ramen (徳島ラーメン)
Tokushima Ramen “徳島ラーメン”, a traditional Japanese food, gained popularity after its feature in the Shin-Yokohama Ramen Museum in 1999. People initially knew it as “Chinese Soba” or “Chuka Soba”. Naturally, its place of origin – Toku... -
Kouchi
Katsuo (鰹)
Katsuo is a member of the bonito family and is characterized by its sharp teeth, but have you ever wondered what kind of fish it is? So, this time, let's explain about Katsuo. We will also introduce how to eat it deliciously, so please c... -
Ehime
Uwajima Taimeshi (宇和島鯛めし)
Eaten in Imabari City (Toyo) and Matsuyama City Hojo (Nakayo), "sea bream" (tai meshi) is a local dish made by cooking a whole sea bream in a clay pot or kettle. "Tai meshi" in Uwajima City (Nanyo) is a fisherman's dish in which sea brea... -
Kagawa
Sanuki Udon (讃岐うどん)
We often say "Speaking of udon, Sanuki udon in Kagawa Prefecture", but what is the difference between Sanuki udon and other udon? Have you ever wondered? In this article, we will introduce the characteristics of Sanuki udon and how it di... -
Okayama
Okayama Ramen (岡山ラーメン)
Ramen : A Staple in Japan Okayama Ramen is one of Ramen in Japan. Ramen is probably the most popular Japanes food. Travellers who will visit the country would probably eat ramen at least once or twice during the entire course of their tr... -
Hiroshima
Hiroshima Kaki (広島かき)
Have you ever heard of Hiroshima Kaki (oyster)? In fact, Hiroshima Prefecture ranks first in Japan in oyster production. In 2018, the total production of Japan was 29,846 tons (naked meat), of which 18,708 tons, or 62.7%, were accounted ... -
Shimane
Izumo Soba (出雲そば)
Shimane Prefecture's local dish "Izumo soba" is counted as one of the three major soba noodles Japan. The noodles are dark-skinned, chewy and fragrant, and have excellent nutritional value because the skin is ground when the buckwheat fr... -
Nara
Miwa Somen (三輪素麺)
Japan is known for different cuisines that originated hundreds to thousands of years ago. They are one of the countries that highly value their traditions that they are able to incorporate these with their daily lives. The most common tr... -
Wakayama
Wakayama Ramen (和歌山ラーメン)
Wakayama Ramen is one of traditional ramen in Japan that is served at specialty stores and popular cafeterias, mainly in the northern part of Wakayama prefecture. The Wakayama Prefecture has a warm climate facing the Pacific Ocean and th...