Traditional Japanese sweets are known as "wagashi". Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream. Popular Japanese beverages include sake, which is a brewed rice beverage that typically contains 14–17% alcohol and is made by multiple fermentation of rice. Beer has been brewed in Japan since the late 17th century. Green tea is produced in Japan and prepared in various forms such as matcha, used in the Japanese tea ceremony.
Cuisine
Japan
Japan | Cuisine
Japanese curry, "wagashi", green tea ice cream. Seafood and Japanese rice or noodles with a combination of dashi, soy sauce, mirin, vinegar, sugar, and salt, Japanese curry, and wagashi Seafood and Japanese rice or noodles are traditional staple of Japanese cuisine, typically seasoned with a combination of dashi, soy sauce, mirin, vinegar, sugar, and salt. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, Seafood, Japanese rice or noodles are traditional staple of Japanese cuisine, typically seasoned with a combination of dashi, soy sauce, mirin, vinegar, sugar, and salt.
where do jet streams occur in the atmosphere
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On Earth, the main jet streams are located near the altitude of the tropopause and are westerly winds
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how were they discovered?
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In 1920s, Wasaburo Oishi, detected the jet stream from a site near Mount Fuji.
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where is this mountain located?
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It is  located on the island of Honshū, is the highest mountain in Japan
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how do people climb this mountain?
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Climbers usually start at the fifth stations, as these are reachable by car or by bus. The summit is the tenth station on each trail. The stations on different routes are at different elevations
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is it a volcanic mountain?
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Yes, Scientists have identified four distinct phases of volcanic activity in the formation of Mount Fuji. The first phase, called "Sen-komitake", is composed of an andesite core recently discovered deep within the mountain.
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is it a threat currently?
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Yes,  indicators suggestive of heightened eruptive danger, such as active fumaroles and recently discovered faults, are typical occurrences at this type of volcano.
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are there any adventure activities nearby it?
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Yes, Several paragliding schools use the wide sandy/grassy slope between Gotemba and Subashiri parking lots as a training hill.
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how do you reach to this mountain?
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The closest airport with scheduled international service is Mt. Fuji Shizuoka Airport.
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which is the famous sport in the country where this mountain located?
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Traditionally, sumo is considered Japan's national sport. Japanese martial arts such as judo, karate and kendo are also widely practiced and enjoyed by spectators in the country.
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which are the famous tourist attractions there?
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Sorry. I cannot find the answer based on the context.
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what type of food do they have?
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Through a long culinary past, the Japanese have developed sophisticated and refined cuisine. In more recent years, Japanese food has become fashionable and popular in the United States, Europe, and many other areas. Dishes such as sushi, tempura, noodles, and teriyaki are some of the foods that are commonly known. The Japanese diet consists principally of rice; fresh, lean seafood; and pickled or boiled vegetables. The healthy Japanese diet is often believed to be related to the longevity of Japanese people.
Culture of Japan | Cuisine
Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Japanese cuisine offers a vast array of regional specialties that use traditional recipes and local ingredients. Seafood and Japanese rice or noodles are traditional staple of Japanese cuisine, typically seasoned with a combination of dashi, soy sauce, mirin, vinegar, sugar, and salt. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Japanese curry, since its introduction to Japan from British India, is so widely consumed that it can be called a national dish.
Japan | Cuisine
Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese curry and the ramen have been imported and popularized primarily in the form of instant food. Tonkatsu and tempura, which are derived from Western food, are now considered and marketed as uniquely Japanese, as well as the Japanese curry, which derived from the Indian curry.
Global cuisine | Japan
Historically influenced by Chinese cuisine, Japanese cuisine has opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry, and hamburgers, have become adopted with variants for Japanese tastes and ingredients. Traditionally, the Japanese shunned meat because of Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018, the capital Tokyo has maintained the title of the city with the most 3-starred restaurants in the world.
Japanese cuisine | Introduction
Below is a list of dishes found in Japanese cuisine. Apart from rice, staples in Japanese cuisine include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
List of Japanese dishes | Introduction
This is a list of notable Japanese restaurants. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
List of Japanese restaurants | Introduction
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan, , lit. "Japanese eating" (or ), is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Japanese cuisine | Introduction
Japan has a long history of importing food from other countries, some of which are now part of Japan's most popular cuisine. Ramen is considered an important part to their culinary history, to the extent where in survey of 2,000 Tokyo residents, instant ramen came up many times as a product they thought was an outstanding Japanese invention. Believed to have originated in China, ramen became popular in Japan after the Second Sino-Japanese war (1937–1945), when many Chinese students were displaced to Japan. Curry is another popular imported dish and is ranked near the top of nearly all Japanese surveys for favorite foods.
Japanese cuisine | Imported and adapted foods
Japan today abounds with home-grown, loosely Western-style food. Many of these were invented in the wake of the 1868 Meiji Restoration and the end of national seclusion, when the sudden influx of foreign (in particular, Western) culture led to many restaurants serving Western food, known as "yōshoku" (洋食), a shortened form of "seiyōshoku" (西洋食, "Western cuisine"), opening up in cities. Restaurants that serve these foods are called "yōshokuya" (洋食屋, "Western cuisine restaurants"). Many "yōshoku" items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu.
Japanese cuisine | Yōshoku – Foreign (Western) food, dishes
The average Japanese person eats curry at least once a week. The origins of curry, as well many other foreign imports such as "pan" or bread, are linked to the emergence of "yōshoku", or western cuisine. "Yōshoku" can be traced as far back as the late Muromachi period (1336–1573) during a culinary revolution called "namban ryori" (南蛮料理), which means “Southern barbarian cooking”, as it is rooted in European cuisine. This cuisine style was first seen in Nagasaki, which served as the point of contact between Europe and Japan at that point in time. Food items such as potatoes, corn, dairy products, as well as the hard candy "kompeito" (金平糖), spread during this time.
Japanese cuisine | Imported and adapted foods
Japanese obsession with fresh food—which manifested in certain aspect of Japanese cuisine traditions of eating live seafood, which includes Ikizukuri and Odori ebi, has gained criticism—condemned as a form of animal cruelty. Japanese cuisine is heavily dependent on seafood products. Compared to other developed countries, the Japanese eat more fish than most of them, consuming about 45 kilograms of seafood per capita annually. An aspect of environmental concern is Japanese appetite for seafood, which might lead to depletion of natural ocean resources through overfishing. For example, Japan consumes 80% of the global supply of blue fin tuna, a popularly sought sushi and sashimi ingredient, which might lead to its extinction due to commercial overfishing.
Japanese cuisine | Food controversies
Traditional Japanese sweets are known as "wagashi". Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream. Popular Japanese beverages include sake, which is a brewed rice beverage that typically contains 14–17% alcohol and is made by multiple fermentation of rice. Beer has been brewed in Japan since the late 17th century. Green tea is produced in Japan and prepared in various forms such as matcha, used in the Japanese tea ceremony.
Japan | Cuisine
Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. During the Kofun period, Buddhism became the official religion of the country. Therefore, eating meat and fish was prohibited. In 675 AD, Emperor Tenmu prohibited the eating of horses, dogs, monkeys, and chickens. In the 8th and 9th centuries, many emperors continued to prohibit killing many types of animals. The number of regulated meats increased significantly, leading to the banning of all mammals except whale, which were categorized as fish. During this period, chopsticks were introduced to Japan.
Japanese cuisine | History
There are numerous Japanese restaurants, catering to both Japanese and non-Japanese clientele. Many of them specialize in one type of Japanese cuisine, such as donburi, Japanese noodles (soba, ramen and udon), shabu-shabu (which translated from Japanese means 'swish-swish', referring to the motion of dipping meat and vegetables in a communal bowl of boiling water), Japanese curry, sushi, or yakitori. There are also a number of yakiniku restaurants, where meat is often cooked on a small grill built into the center of the table. Little Tokyo is the birthplace of the California roll, invented by a chef named Ichiro Mashita at the Tokyo Kaikan sushi restaurant.
Little Tokyo, Los Angeles | Shopping and dining
Rice has been the staple food for the Japanese historically. Its fundamental importance is evident from the fact that the word for cooked rice, "gohan" and "meshi", also stands for a "meal". While rice has a long history of cultivation in Japan, its use as a staple has not been universal. Notably, in northern areas (northern Honshū and Hokkaidō), other grains such as wheat were more common into the 19th century. In most of Japan, rice used to be consumed for almost every meal, and although a 2007 survey showed that 70% of Japanese still eat it once or twice a day, its popularity is now declining.
Japanese cuisine | Rice
Japanese cuisine offers a vast array of regional specialties known as "kyōdo-ryōri" (郷土料理), many of them originating from dishes prepared using traditional recipes with local ingredients. Foods from the Kantō region taste very strong. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth. On the other hand, Kansai region foods are lightly seasoned, with clear udon noodles. made with light soy sauce.
Japanese cuisine | Regional cuisine
Initially, they were only used by the nobility. The general population used their hands, as utensils were quite expensive. Due to the lack of meat products Japanese people minimized spice utilization. Spices were rare to find at the time. Spices like pepper and garlic were only used in a minimalist amount. In the absence of meat, fish was served as the main protein, as Japan is an island nation. Fish has influenced many iconic Japanese dishes today. In the 9th century, grilled fish and sliced raw fish were widely popular. Japanese people who could afford it would eat fish at every meal; others would have to make do without animal protein for many of their meals.
Japanese cuisine | History
A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though there are low-sodium versions of these available.
Japanese cuisine | Traditional ingredients
In 2014, Japanese Restaurant Organization has selected potential countries where Japanese food is becoming increasingly popular, and conducted research concerning the Japanese restaurants abroad. These key nations or region are Taiwan, Hong Kong, China, Singapore, Thailand and Indonesia. This was meant as an effort to promote Japanese cuisine and to expand the market of Japanese ingredients, products and foodstuffs. Numbers of Japanese foodstuff and seasoning brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.
Japanese cuisine | Outside Japan
Japanese cuisine is based on combining the staple food, which is steamed white rice or , with one or more "okazu" or main dishes and side dishes. This may be accompanied by a clear or miso soup and "tsukemono" (pickles). The phrase refers to the makeup of a typical meal served but has roots in classic "kaiseki", "honzen," and "yūshoku" cuisine. The term is also used to describe the first course served in standard "kaiseki" cuisine nowadays. Rice is served in its own small bowl ("chawan"), and each main course item is placed on its own small plate ("sara") or bowl ("hachi") for each individual portion.
Japanese cuisine | Traditional cuisine
Japanese cuisine keeps such tradition still, whereas in modern times such practice is in contrast to present-day Chinese cuisine, where placing food on rice is standard. However, an exception is the popular "donburi". The small rice bowl or "chawan" (lit. "tea bowl") doubles as a word for the large tea bowls in tea ceremonies. Thus in common speech, the drinking cup is referred to as "yunomi-jawan" or "yunomi" for the purpose of distinction. Among the nobility, each course of a full-course Japanese meal would be brought on serving napkins called , which were originally platformed trays or small dining tables.
Japanese cuisine | Traditional cuisine
In many countries including the United States, United Kingdom, Philippines, and Brazil, Japanese restaurants have become popular. Among these countries, Hong Kong, Taiwan, China, Singapore, Thailand and Indonesia are key consumers, according to recent research. The market of Japanese ingredients is also growing, with brands such as Ajinomoto, Kikkoman, Nissin and Kewpie mayonnaise, are establishing production base in other Asian countries, such as China, Thailand and Indonesia.
Global cuisine | Japan
This cuisine became popular in the Meiji period, which is considered by many historians to be when Japan first opened itself to the outside world. Today, many of these imported items still hold a heavy presence in Japan.
Japanese cuisine | Imported and adapted foods
As Japan is an island nation surrounded by an ocean, its people have always taken advantage of the abundant seafood supply. It is the opinion of some food scholars that the Japanese diet always relied mainly on "grains with vegetables or seaweeds as main, with poultry secondary, and red meat in slight amounts" even before the advent of Buddhism which placed an even stronger taboo. The eating of was spoken of as taboo, unclean or something to be avoided by personal choice through the Edo period. The consumption of whale and terrapin meat were not forbidden under this definition. Despite this, the consumption of red meat did not completely disappear in Japan.
Japanese cuisine | Meat consumption
Traditional Japanese sweets are known as "wagashi". Ingredients such as red bean paste and mochi are used. More modern-day tastes includes green tea ice cream, a very popular flavor. Almost all manufacturers produce a version of it. Kakigōri is a shaved ice dessert flavored with syrup or condensed milk. It is usually sold and eaten at summer festivals. A dessert very popular among the children in Japan are dorayaki. They are sweet pancakes filled with a sweet red bean paste. They are mostly eaten at room temperature but are also considered very delicious hot.
Japanese cuisine | Sweets
Japanese cuisine has a vast array of regional specialities known as "kyōdo ryōri" (郷土料理) in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes. While "local" ingredients are now available nationwide, and some originally regional dishes such as okonomiyaki and Edo-style sushi have spread throughout Japan and is no longer considered as such, many regional specialities survive to this day, with some new ones still being created. Regionality is also apparent in many dishes which are served throughout Japan such as zōni soup. For example, the dashi-based broth for serving udon noodles is heavy on dark soy sauce, similar to soba broth, in eastern Japan, while in western Japan the broth relies more on the complex dashi-flavouring, with a hint of light soy sauce.
Japanese regional cuisine | Introduction
Many countries have imported portions of Japanese cuisine. Some may adhere to the traditional preparations of the cuisines, but in some cultures the dishes have been adapted to fit the palate of the local populace. In 1970s sushi travelled from Japan to Canada and the United States, it was modified to suit the American palate, and re-entered the Japanese market as "American Sushi". An example of this phenomenon is the California roll, which was created in North America in the 1970s, rose in popularity across the United States through the 1980s, and thus sparked Japanese food's – more precisely, sushi's – global popularity.
Japanese cuisine | Outside Japan
As meat (other than fish) was not common in Japanese cooking until recently, many meat dishes, particularly pork dishes, are of Chinese origin or influence. Though formerly Chinese cuisine would have been primarily available in Chinatowns such as those in port cities of Kobe, Nagasaki, or Yokohama, and a number of the dishes are considered meibutsu (regional specialties) of these cities, Japanese-style Chinese cuisine is now commonly available all over Japan. As Japanese restaurants are often specialized to offer only one sort of dish, cuisine is focused primarily on dishes found within three distinct types of restaurants: Ramen restaurants, Dim sum houses, and standard Chinese-style restaurants.
Japanese Chinese cuisine | Overview
Strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes), and are therefore pescetarian more often than carnivorous. An exception is "shōjin-ryōri" (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised "shōjin-ryōri" at public eating places includes some non-vegetarian elements. Vegetarianism, was introduced from China by the Ōbaku sect (a sub-sect of Zen Buddhism), and which some sources still regard as part of "Japanese cuisine". The sect in Japan was founded by the priest Ingen (d. 1673), and is headquartered in Uji, Kyoto. The Japanese name for the common green bean takes after this priest who allegedly introduced the New World crop via China.
Japanese cuisine | Vegetarian
This article traces the history of cuisine of Japan. Foods and food preparation by the early Japanese Neolithic settlements can be pieced together from archaeological studies, and reveals paramount importance of rice and seafood since early times. The Kofun period (3rd to 7th centuries) is shrouded in uncertainty. Some entries in Japan's earliest written chronicles hint at a picture of food habits from the time of the formation of the Yamato dynasty. When Buddhism became widely accepted with the rise of the Soga clan, a taboo on the eating meat (especially mammals) began to be enforced, and became common practice, although wild game was still being taken by mountain people, and would be eaten by townspeople when the opportunity arose.
History of Japanese cuisine | Introduction
Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called ) and Chinese cuisine, and became commonplace with the availability of cooking oil due to increased productivity. Dishes such as tempura, aburaage, and satsuma age are now part of established traditional Japanese cuisine. Words such as "tempura" or "hiryōzu" (synonymous with ganmodoki) are said to be of Portuguese origin. Also, certain rustic sorts of traditional Japanese foods such as kinpira, hijiki, and "kiriboshi" daikon usually involve stir-frying in oil before stewing in soy sauce.
Japanese cuisine | Cooking oil
These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
List of Japanese dishes | Pickled or salted foods ("tsukemono", )
A main dish is Nare-zushi, a very traditional type of sushi which, centuries ago, was imported from Southeast Asia to China, and from China to Japan. Narezushi was the birth of sushi, and influenced how the Japanese later made their own styles of sushi that most of us know today. Another common dish is saury. Saury is a type of fish commonly used as Sashimi in this region. Whale and dolphin meat caught in Taiji-cho ( away), is also eaten by a small few.
Shingū, Wakayama | Cuisine
In Japan this type of cooking is thought to be American food, but in the U.S. it is thought to be Japanese. Aoki thought this would go over better in the U.S. than traditional Japanese cuisine because he felt that Americans enjoyed "eating in exotic surroundings, but are deeply mistrustful of exotic foods”.
Japanese cuisine | United States
Japan and Taiwan have shared close historical and cultural relations. Dishes such as sushi, ramen, and donburi are very popular among locals. Japanese chain restaurants such as Coco Ichibanya, Ippudo, Kura Sushi, Marugame Seimen, Mister Donut, MOS Burger, Ootoya, Ramen Kagetsu Arashi, Saizeriya, Sukiya, Sushiro, Tonkatsu Shinjuku Saboten, Yayoi Ken, and Yoshinoya, can all be found in Taiwan, among others. Taiwan has adapted many Japanese food items. Tianbula ("Taiwanese tempura") is actually satsuma-age and was introduced to Taiwan during Japanese rule by people from Kyushu, where the word "tempura" is commonly used to refer to satsuma-age. It is popular as a night market snack and as an ingredient for oden, hot pot and lu wei.
Japanese cuisine | Taiwan
In Japanese tradition some dishes are strongly tied to a festival or event. These dishes include: In some regions, on every first and fifteenth day of the month,people eat a mixture of rice and azuki ("azuki meshi" (小豆飯); see Sekihan).
Japanese cuisine | Dishes for special occasions
In Japan, there are bento (box lunch), ramen, fried chicken, fried bread, pizza, crepes, and ice cream "kitchen cars" (キッチンカー).
Food truck | Japan
Japan has a very wide range of snack foods ranging from onigiri to Melon pan. For more details see List of Japanese snacks and Japanese cuisine.
Snack | Japan
Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.
List of Japanese dishes | Western-style sweets ("yōgashi", )
On the other hand, the consumption of meat was accepted by the common people. Gyūnabe(beef hot pot), the prototype of Sukiyaki, became the rage of the time. Western restaurants moved in, and some of them changed their form to Yōshoku. Vegetable consumption has dwindled while processed foods have become more prominent in Japanese households due to the rising costs of general foodstuffs. Nonetheless, Kyoto vegetables, or Kyoyasai, are rising in popularity and different varieties of Kyoto vegetables are being revived.
Japanese cuisine | Meat consumption
This is done even in Japanese homes. It contrasts with the Western-style dinners at home, where each individual takes helpings from the large serving dishes of food presented in the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned or are partitioned using, for example, leaves. Placing main dishes on top of rice and "soiling" is also frowned upon by old-fashioned etiquette. Though this tradition originated from classical Chinese dining formalities, especially after the adoption of Buddhism with its tea ceremony, it became most popular and common during and after the Kamakura period, such as the "kaiseki".
Japanese cuisine | Traditional cuisine
similarly prepared). One types are where usually vegetables such as green beans are tossed with white or black sesame seeds ground in a suribachi mortar bowl, flavored additionally with sugar and soy sauce. adds tofu (bean curd) in the mix. An "aemono" is tossed with vinegar-white miso mix and uses "wakegi" scallion and as standard.
Japanese cuisine | Salads
Another environmental concern is commercial whaling and the consumption of whale meat, since Japan is the world's largest market for whale meat.
Japanese cuisine | Food controversies
To distinguish between the two in speech and if necessary in writing, the meal may be referred to as "tea" , or . Modern draws on a number of traditional Japanese haute cuisines, notably the following four traditions: , from the 9th century in the Heian period; , from the 12th century in the Kamakura period; , from the 14th century in the Muromachi period; and , from the 15th century in the Higashiyama period of the period. All of these individual cuisines were formalized and developed over time, and continue in some form to the present day, but have also been incorporated into cuisine.
Kaiseki | Origin
Chinese Restaurants, (中華料理屋/chūka ryōriya or 中華飯店/chūka hanten) serve a distinct set of popular dishes that are not necessarily typical of authentic Chinese cuisine. They also cater to Japanese tastes. Currently, most towns in Japan have at least one Chinese eatery, as the cuisine is very popular. There are also many packaged sauces available to easily cook favorite Chinese-Japanese dishes right at home. Some of these typical dishes are: Dishes derived from Sichuan cuisine: Dishes derived from Fujian cuisine: Dishes derived from Cantonese cuisine: Dishes derived from Northeast Chinese cuisine: Dishes derived from Jiangsu cuisine:
Japanese Chinese cuisine | Chinese restaurants in Japan
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
List of Japanese dishes | Imported and adapted foods
In Brazil, Japanese food is widespread due to the large Japanese-Brazilian population living in the country, which represents the largest Japanese community living outside Japan. Over the past years, many restaurant chains such as Koni Store have opened, selling typical dishes such as the popular temaki. Yakisoba, which is readily available in all supermarkets, and often included in non-Japanese restaurant menus.
Japanese cuisine | Brazil
In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an example of fusion cuisine.
Yōshoku | Introduction
Different cooking techniques are applied to each of the three "okazu"; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
Japanese cuisine | Cooking techniques
Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by "nominally" Chinese restaurants popularized in Japan in the late 19th century and more recent times. There is much confusion as both Japanese and Chinese reject that this food is the pure form of their own cuisine, however, it is clear this food is found primarily in Japan, though now it is re-popularized throughout Asia from Japan as "Japanese cuisine". This style of food is again different from modern Chinatown Chinese food in Japan, e.g. Yokohama Chinatown. The Shippoku style of cooking displays heavy influence from Chinese cuisine.
Japanese Chinese cuisine | Introduction
As such, Buddhism became influential on Japanese culture. After the 6th century, Japan directly pursued the imitation of Chinese culture of the Tang dynasty (618 to 907). It was this influence that marked the taboos on the consumption of meat in Japan. In 675 AD, Emperor Tenmu decreed a prohibition on the consumption of cattle, horses, dogs, monkeys, and chickens during the 4th-9th months of the year; to break the law would mean a death sentence. Monkey was eaten prior to this time, but was eaten more in a ritualistic style for medicinal purposes. Chickens were often domesticated as pets, while cattle and horses were rare and treated as such.
History of Japanese cuisine | Heian period (794 to 1185)
Yōshoku () is a style of Western-influenced food. Other items were popularized after the war:
List of Japanese dishes | Yōshoku
are regional delicacies, and include: Although most Japanese eschew eating insects, in some regions, locust (inago, ) and bee larvae (hachinoko, ) are not uncommon dishes. The larvae of species of caddisflies and stoneflies (zaza-mushi, ), harvested from the Tenryū river as it flows through Ina, Nagano, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar. Japanese clawed salamander (Hakone Sanshōuo, "") is eaten as well in Hinoemata, Fukushima in early summer.
List of Japanese dishes | Chinmi ()
One aspect of the fucha-ryōri practiced at the temple is the wealth of , one example being mock-eel, made from strained tofu, with nori seaweed used expertly to mimic the black skin. The secret ingredient used is grated "gobō" (burdock) roots. Dr. Masakazu Tada, Honorary Vice-President of the International Vegetarian Union for 25 years from 1960, stated that "Japan was vegetarian for 1,000 years". The taboo against eating meat was lifted in 1872 by the Meiji Emperor as part of an effort towards westernizing Japan. British journalist J. W. Robertson Scott reported in the 1920s that the society was still 90% vegetarian.
Japanese cuisine | Vegetarian
In its restaurants in Japan, tables are often counters, and in that case, they take orders over those counters. Chopsticks are provided. The menu includes standard-serving ("nami", or "namimori", 並盛), large-serving ("ōmori", 大盛), or extra-large-serving ("tokumori", 特盛) beef bowls, pork bowls ("butadon", 豚丼), raw eggs (to stir and pour on top, sometimes mixed with soy sauce), soft-boiled eggs ("hanjuku tamago", 半熟玉子), miso soup and pickles (called "oshinkō" [お新香] in its menu; a kind of "asazuke"). They also serve red ginger ("beni shōga"), spice, and Japanese tea ("ocha", お茶) free of charge. Some menus including raw eggs and miso soup can be taken out.Some customers make special requests at no extra charge such as: extra gravy sauce ("tsuyudaku", つゆだく), extra onions ("negidaku", ねぎだく), without gravy sauce ("tsuyunuki", つゆ抜き), no onions ("neginuki", ねぎ抜き), egg-yolk only ("kimidake", 黄身だけ) and less rice ("karui no", 軽いの; literally "light one").
Yoshinoya | Japan
Bread (the word "pan" () is derived from the Portuguese ) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 16th century it has become common.
List of Japanese dishes | Bread ("pan", )
In Canada, Japanese cuisine has become quite popular. Sushi, sashimi, and instant ramen are highly popular at opposite ends of the income scale, with instant ramen being a common low-budget meal. Sushi and sashimi takeout began in Vancouver and Toronto, and is now common throughout Canada. The largest supermarket chains all carry basic sushi and sashimi, and Japanese ingredients and instant ramen are readily available in most supermarkets. Most mid-sized mall food courts feature fast-food teppan cooking. Izakaya restaurants have surged in popularity.
Japanese cuisine | Canada
Kagurazaka also has Tokyo's largest concentration of French eateries, bakeries and cheese shops. l'Institut Franco-Japonais holds a lively program of cultural events, food tastings, and film screenings. Kagurazaka is also widely regarded as an important center of Japanese cuisine within the Kanto region. Several old and famous "ryōtei" are to be found in the winding back streets, often accessible only by foot. These provide expensive "kaiseki" cuisine, generally regarded as the pinnacle of Japanese food. They also allow diners to invite geisha to provide entertainment during the evening. Many shops in the area cater to this culture, especially selling kimono, Japanese sweets, and tea.
Kagurazaka | History
Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as "yōshoku" as opposed to the more traditional "washoku" (和食, "Japanese cuisine").
Japanese cuisine | Yōshoku – Foreign (Western) food, dishes
Jihei Ishii, author of the 1898 "The Japanese Complete Cookbook" (日本料理法大全), states that: "Yōshoku is Japanese food." Created in the Meiji era, it may not have as long a history as "Washoku" (Japanese traditional dishes), yet there are "yōshoku" dishes which have themselves become traditional Japanese fare. Yōshoku is considered a field of Japanese cuisine, including such typical adapted meals as "katsu", beefsteak, "korokke", "naporitan", Hayashi rice and curry rice (Japanese curry). Many of these meals are even assumed to be washoku. Yōshoku began by altering Western recipes for lack of information about foreign countries’ cuisine, or adaptions to suit local tastes, but over time, "yōshoku" also evolved dishes that were not at all based on European foods, such as chicken rice and "omurice" (omelette rice).
Yōshoku | Overview
One specific example is the change from wearing traditional Chinese garb to a distinct clothing style that combined the simple clothing of the common people. This style evolved into the kimono by the end of the Middle Ages.
History of Japanese cuisine | Kamakura period (1192-1333)
Stir-frying () is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables, ) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include:
List of Japanese dishes | Itamemono (stir-fried dishes, )
Chinese restaurants in Japan serve a fairly distinct style of Chinese cuisine. Though in the past Chinese cuisine would have been primarily available in Chinatowns such as those in port cities of Kobe, Nagasaki, or Yokohama, Japanese-style Chinese cuisine is now commonly available all over Japan. As Japanese restaurants often specialise in just one sort of dish, cuisine is focused primarily on dishes found within three distinct types of restaurants: ramen restaurants, dim sum houses, and standard Chinese-style restaurants.
Chinese people in Japan | Cuisine
In the 20th century there has been a shift in dietary habits, with an increasing number of people choosing wheat-based products (such as bread and noodles) over rice. Japanese rice is short-grained and becomes sticky when cooked. Most rice is sold as "hakumai" (白米, "white rice"), with the outer portion of the grains (糠, "nuka") polished away. Unpolished brown rice (玄米, "genmai") is considered less desirable, but its popularity has been increasing.
Japanese cuisine | Rice
In the modern age, faldstool trays or stackup-type legged trays may still be seen used in "zashiki", i.e. tatami-mat rooms, for large banquets or at a ryokan type inn. Some restaurants might use the suffix as a more sophisticated though dated synonym to the more familiar , since the latter basically is a term for a combo meal served at a "taishū-shokudō", akin to a diner. "Teishoku" means a meal of fixed menu (for example, grilled fish with rice and soup), a dinner "à prix fixe" served at or , which is somewhat vague ("shokudō" can mean a diner-type restaurant or a corporate lunch hall); writer on Japanese popular culture Ishikawa Hiroyoshi defines it as fare served at , and comparable diner-like establishments.
Japanese cuisine | Traditional cuisine
Eating wild game—as opposed to domesticated livestock—was tolerated; in particular, trapped hare was counted using the measure word , a term normally reserved for birds. In 1872 of the Meiji restoration, as part of the opening up of Japan to Western influence, Emperor Meiji lifted the ban on the consumption of red meat. The removal of the ban encountered resistance and in one notable response, ten monks attempted to break into the Imperial Palace. The monks asserted that due to foreign influence, large numbers of Japanese had begun eating meat and that this was "destroying the soul of the Japanese people." Several of the monks were killed during the break-in attempt, and the remainder were arrested.
Japanese cuisine | Meat consumption
Fashion trends, satirization of local news stories, and advertisements were often part of kabuki theater, as well. The most popular sport was sumo. Eating out has become popular due to urbanization. Particularly popular among ordinary people were stalls serving fast food such as soba, sushi, tempura, and unagi, tofu restaurants, teahouses and izakaya (Japanese-style pubs). A number of ryotei have also opened to serve high-class food. People enjoyed eating at restaurants by buying books that listed restaurant ratings that imitated sumo rankings.
Edo period | Art, culture and entertainment
In traditional Japanese cuisine, oil and fat are usually avoided within the cooking process, because Japanese people were trying to keep a healthy lifestyle. Preserving fish became a sensation; sushi was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that bring about putrefaction. During the 15th century, advancement and development helped shorten the fermentation of sushi to about one to two weeks. Sushi thus became a popular snack food and main entrée, combining fish with rice.
Japanese cuisine | History
50–60% of the population ate fish only on festive occasions, probably more because of poverty than for any other reason.
Japanese cuisine | Vegetarian
In 2014, Tsuruoka has been registered as a UNESCO Creative City of Gastronomy. Its more than 50 species of "ancestral food" ("zairai sakumotsu" 在来作物) that exist and remain intact for several centuries now are one of the reasons why the city has received this title. Among these there are: "minden nasu" 民田なす (a round eggplant with a long and thin hat), "karatori imo" からとりいも (spiciness-sweetener potato), "atsumi kabu" 温海かぶ (Atsumi turnip, a red turnip that grows on sharp slopes), "ootaki carrot" 大滝ニンジン, etc. The presence of such ancient food is not the only reason why Tsuruoka has been registered as a Creative City of Gastronomy.
Tsuruoka | Heritage and creativity
Grilled fish and Japanese green tea are often served as well. Western-style breakfasts in Japanese households are similar to those in the United States. Japanese children often eat corn flakes and drink milk, hot chocolate or fruit juice. Japanese adults (especially younger ones) tend to have toast with butter or jam, eggs, and slices of vegetables. They often drink coffee or orange juice. Traditional Japanese inns (like "ryokan") serve complete traditional breakfast. Western-style hotels and restaurants in Japan generally offer a mix of the Western and Japanese styles.
Breakfast | Japan
Treatises on ceremony, tax documents, and fiction allows one to make a list of food ingredients used, and basic preparation methods in the Heian period. However anything like recipes from the Middle Ages are a rare commodity in Japan or any country.
History of Japanese cuisine | Introduction
Sauces in Japanese cuisine include:
List of sauces | Japan
Lots of Japanese foods are prepared using one or more of the following: Less traditional, but widely used ingredients include:
List of Japanese dishes | Seasonings
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. Japanese cuisine has been increasingly popular as the growth of the Indonesian middle-class expecting higher quality foods. This is also contributed to the fact that Indonesia has large numbers of Japanese expatriates. The main concern is the halal issue. As a Muslim majority country, Indonesians expected that Japanese food served there are halal according to Islamic dietary law, which means no pork and alcohol allowed. Japanese restaurants in Indonesia often offer a set menu which include rice served with an array of Japanese favourites in a single setting.
Japanese cuisine | Indonesia
High-class Japanese chefs have preserved many Italian seafood dishes that are forgotten in other countries. These include pasta with prawns, lobster (a specialty known in Italy as pasta all'aragosta), crab (an Italian specialty; in Japan it is served with a different species of crab), and pasta with sea urchin sauce (sea urchin pasta being a specialty of the Puglia region).
Japanese cuisine | Italian
Following the Jōmon period (14,000–300 BCE), Japanese society shifted from semi-sedentary hunter-gatherer lifestyle to an agricultural society. This was the period in which rice cultivation began, having been introduced by China around the third century BCE. Rice was commonly boiled plain and called "gohan" or "meshi", and, as cooked rice has since been the preferred staple of the meal, the terms are used as synonyms for the word "meal". Peasants often mixed millet with rice, especially in mountainous regions where rice did not proliferate. During the Kofun period (300 to 538 AD), Chinese culture was introduced into Japan from Korea.
History of Japanese cuisine | Heian period (794 to 1185)
At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated and the Meiji Emperor declared Western ideas helpful for Japan's future progress. As part of the reforms, the Emperor lifted the ban on red meat and promoted Western cuisine, which was viewed as the cause of the Westerners' greater physical size. "Yōshoku" thus relies on meat as an ingredient, unlike the typical Japanese cuisine at the time. Additionally, many of the Westerners who started to live in Japan at that time refused to touch traditional Japanese food, and so their private Japanese chefs learned how to cook them Western-style cuisine, often with a Japanese spin.
Yōshoku | History
The production value of the food industry ranked third among manufacturing industries after electric and transport machinery. Japan produces a great variety of products, ranging from traditional Japanese items, such as soybean paste (miso) and soy sauce, to beer and meat. The industry as a whole experienced mild growth in the 1980s, primarily from the development of such new products as "dry beer" and precooked food, which was increasingly used because of the tendency of family members to dine separately, the trend toward smaller families, and convenience. A common feature of all sectors of the food industry was their internationalization.
Manufacturing in Japan | Food
A set menu might include a choice of yakiniku or sukiyaki, including a sample of sushi, tempura, gyoza and miso soup. Quite authentic Japanese style izakaya and ramen shops can be found in Little Tokyo (Melawai) area in Blok M, South Jakarta, serving both Japanese expats and local clienteles. Today, Japanese restaurants can be found in most of Indonesian major cities, with high concentration in Greater Jakarta area, Bandung, Surabaya and Bali. In some cases, Japanese cuisine in Indonesia is often slanted to suit Indonesian taste. Hoka Hoka Bento in particular is an Indonesian-owned Japanese fast food restaurant chain that cater to the Indonesian clientele.
Japanese cuisine | Indonesia
Japanese noodles often substitute for a rice-based meal. "Soba" (thin, grayish-brown noodles containing buckwheat flour) and "udon" (thick wheat noodles) are the main traditional noodles, while ramen is a modern import and now very popular. There are also other, less common noodles. Japanese noodles, such as soba and udon, are eaten as a standalone, and usually not with a side dish, in terms of general custom. It may have toppings, but they are called . The fried battered shrimp tempura sitting in a bowl of tempura-soba would be referred to as "the shrimp" or "the tempura", and not so much be referred to as a topping ("gu").
Japanese cuisine | Noodles
The shōgun banquet, called ōban, was attended by military leaders from the provinces. The ōban originally referred to a luncheon on festival days attended by soldiers and guards during the Heian period, and was attached to the warrior class. The menu usually consisted of dried abalone, jellyfish "aemono", pickled ume called "umeboshi", salt and vinegar for seasoning, and rice. Later in the period, the "honzen-ryōri" banquet became popularized. The cuisine of the samurai came distinctly from their peasant roots. The meals prepared emphasized simplicity while being substantial. The cuisine avoided refinement, ceremony and luxury, and shed all further Chinese influence.
History of Japanese cuisine | Kamakura period (1192-1333)
is the adjective for "Japanese" style "Chinese" dishes, or the restaurants in Japan which serve them. Chuka dishes originated in China, but have become modified over the years to suit Japanese taste, often with Japanese or even Western foods. They have changed enough that they are not identified as Chinese dishes by the Chinese themselves, nor as Japanese dishes by the Japanese. Japanese mistakenly consider them "Chinese", though the dish of origin in any Chinese restaurant would never be made in this way. In some cases, Japanese foods have been added, such as in the case of miso-ramen. In other cases, only the noodles are "Chinese", as in the case of hiyashi chūka, which was invented in Sendai in 1937, and uses Western food influences such as sliced cured ham.
Japanese Chinese cuisine | Overview
In Mexico, certain Japanese restaurants have created what is known as "sushi Mexicano", in which spicy sauces and ingredients accompany the dish or are integrated in sushi rolls. The habanero and serrano chiles have become nearly standard and are referred to as chiles toreados, as they are fried, diced and tossed over a dish upon request.
Japanese cuisine | Mexico
As a result the foods served there have been adapted to suit Indonesians' taste. Examples of the change include stronger flavours compared to the authentic subtle Japanese taste, the preference for fried food, as well as the addition of sambal to cater to the Indonesians' preference for hot and spicy food. Japanese food popularity also had penetrated street food culture, as modest "Warjep" or "Warung Jepang" (Japanese food stall) offer Japanese food such as tempura, okonomiyaki and takoyaki, at very moderately low prices. Today, okonomiyaki and takoyaki are popular street fare in Jakarta and other Indonesian cities. This is also pushed further by the Japanese convenience stores operating in Indonesia, such as 7-Eleven and Lawson offering Japanese favourites such as oden, chicken katsu (deep-fried chicken cutlet), chicken teriyaki and onigiri.
Japanese cuisine | Indonesia
In the aforementioned stock phrase , the word has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat), with the more familiar combined form , which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or . It figures in the Japanese word for appetizer, ; main dish, ; or (formal synonym for "okazu", but the latter is considered somewhat of a ladies' term or "nyōbō kotoba".
Japanese cuisine | Dishes
Japanese people eat a selection of dishes during the New Year celebration called , typically shortened to "osechi." Many of these dishes are sweet, sour, or dried, so they can keep without refrigeration—the culinary traditions date to a time before households had refrigerators, when most stores closed for the holidays. There are many variations of "osechi", and some foods eaten in one region are not eaten in other places (or are considered inauspicious or even banned) on New Year's Day. Another popular dish is , a soup with "mochi" rice cake and other ingredients that differ based on various regions of Japan.
Japanese New Year | Traditional food
Ainu cuisine is the cuisine of the ethnic Ainu in Japan. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine. The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island.
Ainu cuisine | Introduction
Noodles () often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.
List of Japanese dishes | Noodles ("men-rui", )
Many restaurants and homes in Japan are equipped with Western-style chairs and tables. However, traditional Japanese low tables and cushions, usually found on tatami floors, are also very common. Tatami mats, which are made of straw, can be easily damaged and are hard to clean, thus shoes or any type of footwear are always taken off when stepping on tatami floors. When dining in a traditional tatami room, sitting upright on the floor is common. In a casual setting, men usually sit with their feet crossed and women sit with both legs to one side. Only men are supposed to sit cross-legged.
Japanese cuisine | Dining etiquette
Sushi () is a vinegared rice topped or mixed with various fresh ingredients, usually seafood or vegetables.
List of Japanese dishes | Sushi ()
Sake is made with, by legal definition, strictly just four ingredients: special rice, water, koji, and special yeast. As of 2014, Japan has some 1500 registered breweries, which produce thousands of different sakes. Sake characteristics and flavor profiles vary with regionality, ingredients, and the styles (maintained by brewmaster guilds) that brewery leaders want to produce.
Japanese cuisine | Sake
The is boiled green-leaf vegetables bunched and cut to size, steeped in dashi broth, eaten with dashes of soy sauce. Another item is , which could be made with wakame seaweed, or be something like a made from thin toothpick slices of daikon and carrot. The so-called vinegar that is blended with the ingredient here is often which is a blend of vinegar, mirin, and soy sauce. A adds katsuo dashi to this. Note sparing use of oil, compared with Western salads. An is another group of items, describable as a sort of "tossed salad" or "dressed" (though "aemono" also includes thin strips of squid or fish sashimi ("itozukuri") etc.
Japanese cuisine | Salads
The Japanese were making desserts for centuries before sugar was widely available in Japan. Even when sugar became affordable in Japan still dessert was widely available in Japan and used in Japan. There are many common desserts still available in Japan which can be traced back for hundreds of years . In Japanese cuisine, traditional Japanese sweets are known as wagashi. Ingredients such as red bean paste and mochi are used. Many modern-day sweets and desserts in Japan are also in existence.
List of Japanese desserts and sweets | Introduction
to grow and process their own soba and responsible for creation of the now standard beef negimayaki dish. In the U.S., the teppanyaki "iron hot plate" cooking restaurant took foothold. Such restaurants featured steak, shrimp and vegetables (including bean sprouts), cooked in front of the customer on a "teppanyaki grill" (teppan) by a personal chef who turns cooking into performance art, twirling and juggling cutting knives like batons. The meal would be served with steamed rice and Japanese soup. This style of cooking was made popular in the U.S. when Rocky Aoki founded his popular restaurant chain Benihana in 1964.
Japanese cuisine | United States
American chains such as Domino's Pizza, McDonald's, Pizza Hut, and KFC have a big presence in Japan, but local gyudon chains such as Sukiya, Matsuya and Yoshinoya also blanket the country. Japan has its own burger chains including MOS Burger, Lotteria and Freshness Burger.
Fast food restaurant | Japan
Japanese food restaurant chains in the UK include Wagamama, YO! Sushi, Nudo Sushi Box, Wasabi and Kokoro.
Japanese cuisine | United Kingdom
Umami, the Japanese word for delicious, is the least known in Western popular culture but has a long tradition in Asian cuisine. Umami is the taste of glutamates, especially monosodium glutamate (MSG). It is characterized as savory, meaty, and rich in flavor. Salmon and mushrooms are foods high in umami.
Food | Umami
The word is now the common word for traditional Japanese cooking. The term is synonymous with "cooking" but became a reference to mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras. It has come to connote a certain standard, perhaps even of the highest caliber, a restaurant with the most highly trained chefs. But "kappo" is generally seen as an eating establishment which is slightly more casual or informal compared to the , The is tied with the Japanese tea ceremony. The "kaiseki" is considered a (simplified) form of , which was formal banquet dining where several trays of food was served.
Japanese cuisine | Terminology
Japanese food has increased in popularity and availability, most notably in the history of sushi in the US and Top Ramen, plus in the 21st century, ramen restaurants. Poke restaurants, centered around the Hawaiian dish, also have food with Japanese influences. Another variety of cultural influence has been the increasing fandom and availability of anime and manga as early as the 1980s with that era's Viz Japanese comics in English and "Mangajin" magazine. This fandom brought in the name "cosplay" and expanded its practice in a wider audience. Some words are not from the standard Japanese language. They instead originated from Japan's regional dialects.
Japanese loanwords in Hawaii | Background