Japanese Cuisine
It is becoming increasingly difficult to define Japanese cuisine since the everyday
food of Japanese people has diversified immensely over the past century or so. Nonetheless, in Japan, "Japanese Cuisine" (Nihon Ryori or Washoku) refers to traditional-style Japanese food which is characterized by the use of seafood, vegetables, and rice.
Appearance is important in Japanese cuisine and bright, colorful ingredients are artfully arranged in truly beautiful displays.
Rice, the staple food of Japan, is more glutinous than the rice eaten in many other Asian countries. It is typically boiled and supplemented with a number of side dishes, including the grilled, fried, and boiled seafood that have traditionally been valuable sources of protein in the Japanese diet.
Along with seafood, many boiled and deep fried vegetables are served in Japanese cuisine. Soybean and soybean based products are common, such as
tofu, abura-age (deep fried tofu), and natto (fermented soybeans). Soy sauce and miso (fermented soy bean paste) are also often used as seasoning.
As for seasonings, soy sauce and miso (fermented soy bean paste) are frequent choices for flavoring.
To enjoy Japanese cuisine, see the lists on the following page.
