Japanese food

Japanese cuisine

"Japanese cuisine as a national cuisine has evolved over the centuries from many political and social changes. Starting from the ancient era when much of the cuisine was influenced by Chinese culture. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern area massive changes would take place that introduced western culture to Japan.

The modern term “Japanese cuisine” (nihon ryo-ri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation."

Nabeyakiudon

Sanuki Udon

Karaage

Ganmodoki

Funori No Misoshiru

Ohitashi

Misoshiru

Unagi No Shirayaki

Kiriboshidaikon

Mozukugani

Sashimi

Sashimi no Moriawase

Ayu No sashimi

Sanma No Sashimi

Edamame

Tororo

Takenoko to Fuki no Nimono

Soba

Hotaruika No ichiyaboshi

Heshiko

Sabazushi

Tonburi

Umetataki

Mozuku

Namako

Sasakama

Sansyo nishin

Sokisoba

Himetake no nitsuke

Kogomi No Gomaae

Jyappajiru

Mekabu

Doteni

Doteyaki

Sisomaki

Hotaruika no Okizuke

Syako

Tenpura

Tonkatsu

Takoyaki

Jakoten

Okyuto

Kasupe No Nitsuke

Sanpeijiru

Goya chanpuru

Syottsurunabe

Tatamiiwashi

Satsumaage (Tsukeage)

Hoshi Sakuraebi (Dried Sakura shrimp)

Keihan

Karasumi

Gokkojiru

Nagasaki chanpon

Dagojiru

Narezushi

Funazushi

Umaki

Hitsumabushi

Dojonabe (Loach)

Unachazuke

Sekihan

Natto

Shirasuoroshi

Hoshi Kuchiko

Kaburazushi

Kobujime

Dried persimmon

Senbeijiru

Kanikama (Kanikamaboko)

Kanikama (Kanikamaboko)

Kinpiragobo

Koyadofu

Izushi

Sashimi Teishoku

Sushi

Shio Ramen

Kani Ramen

Asahikawa Ramen

Saba no Sashimi

Hotate no Sashimi

Hokke

Uni

Mushigaki

Kegani

Gokkojiru

Suika

Basashi

Basashi liver

Dago jiru

Hitomoji kurukuru

Karashi renkon

Kumamoto Ramen

Hooba Miso

Suimono (Osuimono)