The Ultimate Guide to Japanese Food: A Culinary Journey

In the land of the rising sun, culinary artistry transcends mere sustenance - it becomes a way of life. Japanese cuisine, renowned for its simplicity, precision, and deep-rooted traditions, has captured the hearts and palates of food enthusiasts worldwide.

This article, which we wrote with love, is your passport to exploring the diverse and irresistible world of traditional Japanese foods.

We'll go deep into the essence of Japanese culinary philosophy, uncover the secrets behind essential ingredients, and take you on a tour of a variety of traditional and regional dishes. You'll also discover the art of dining etiquette and get a glimpse of Japanese food culture beyond what's served on your plate.

Additionally, we'll provide you some expertly recommended restaurants for those travellers seeking authentic Japanese dining experiences.

By the end of this article, you'll either want to run to your favourite Japanese restaurant or call us to arrange your next trip to Japan.

Table of Contents

• Introduction to Japanese cuisine
• The Japanese Culinary Philosophy
• Essential Ingredients
• Cooking Techniques
• Traditional Japanese Dishes
• Japanese Dining Etiquette
• Dining Out in Japan
• Food Culture Beyond the Plate
• Preserving Tradition in a Modern World
• Conclusion

Introduction to Japanese Cuisine

What is Japanese Cuisine?

Japanese cuisine is a unique and diverse culinary tradition that has captivated food lovers around the globe. At its core, Japanese cuisine emphasizes seasonality, simplicity, and the freshness of ingredients. This culinary art form is not just about taste but also about the visual appeal and the harmony of flavors. Central to Japanese cooking are condiments like soy sauce, which adds a deep umami flavor, and wasabi, which provides a sharp, pungent kick. The meticulous attention to detail and the balance of flavors and textures make Japanese cuisine a true gastronomic delight.

Brief History of Japanese Cuisine

The history of Japanese cuisine is as rich and varied as the country itself. It dates back to the Jomon period (14,000-300 BCE), where the diet primarily consisted of rice, fish, and vegetables. The introduction of Buddhism in the 6th century CE brought about a significant shift towards vegetarian cuisine, as the religion discouraged the consumption of meat. The Edo period (1603-1867 CE) was a transformative era for Japanese food culture, giving rise to sushi and other seafood dishes that are now iconic. In modern times, Japanese cuisine has embraced influences from Western cuisine, incorporating new ingredients and cooking techniques while preserving its traditional essence. This blend of old and new continues to define the Japanese diet today. You can find all sorts of food in japan, even if you are a pure vegetarian or have dietary restrictions like a gluten free diet.

Characteristics of Japanese Cuisine

A typical Japanese meal features a balance of sweet, salty, sour, and umami flavors, often accompanied by steamed rice. Popular Japanese dishes such as sushi, ramen, and tempura showcase the diversity and depth of this culinary tradition. The careful consideration of ingredients and the artistry in preparation make Japanese cuisine a true celebration of food.

The Japanese Culinary Philosophy

Japanese cuisine is far more than just food; it reflects a profound cultural philosophy that has evolved over centuries. Discover the essence of Japanese culinary philosophy by exploring the fundamental principles and overall harmonious approach to food.

Harmony and Balance

At the core of Japanese cuisine is the concept of harmony, known as "wa" in Japanese. Wa is the delicate balance and coexistence of contrasting elements - flavours, textures, colours, and even seasons - within a single meal. This principle is a constant, not only in the cuisine but in every aspect of Japanese life.

In Japanese cooking, you will find the delicate balance of sweet and salty, umami and bitterness, crunchy and tender. This balance extends to the visual presentation of dishes, where colour and arrangement are carefully considered. Achieving harmony is a pursuit of perfection in Japanese cuisine, resulting in dishes that are not only delicious but also aesthetically pleasing.

And we're just getting started.

The Role of Umami

One cannot discuss Japanese cuisine without mentioning umami, often referred to as the "fifth taste." Umami is the savoury, mouth-watering flavour that enhances the overall taste of a dish. It is not so abstract as it sounds. It is naturally present in various ingredients, such as seaweed, mushrooms, soy sauce, and bonito flakes.

The mastery of umami is central to Japanese cuisine. Chefs and home cooks alike try and achieve this and when they get there, it is simply amazing. Umami is the secret behind the deeply satisfying broths, sauces, and marinades that define Japanese cuisine. Are you taking notes?

Seasonality in Japanese Cooking

Japanese cuisine is closely connected to the seasons, a practice known as "shun." The Japanese have a profound appreciation for the changing seasons, and this is reflected in their culinary traditions. Each season brings new ingredients, and Japanese chefs celebrate these gifts by creating dishes that highlight what nature provides.

For example, spring brings the ephemeral beauty of cherry blossoms and fresh bamboo shoots. Summer sees an abundance of vegetables and seafood, perfect for light and refreshing dishes. Autumn is a time for mushrooms, persimmons, and the stunning transformation of maple leaves. Whilst winter's cold weather is met with delicious stews and hotpots.

Understanding shun is key to experiencing the full depth and authenticity of Japanese cuisine. It not only ensures the use of the freshest ingredients but also allows for a deep connection to the natural rhythms of life.

So far, we have merely scratched the surface of the profound philosophy that underlies Japanese cooking. Japanese cuisine is more than just a meal; it reflects a culture that values harmony, umami, and the beauty of the seasons.

Keep reading because it will all make sense.

Essential Ingredients

Japanese cuisine's flavours and character are the result of carefully selected and expertly prepared ingredients. Here is the list of ingredients you need if you want to succeed in recreating the Japanese cuisine.

The Holy Trinity: Soy Sauce, Mirin, and Sake

Japanese cuisine's flavour profile is often built on a foundation known as the "Holy Trinity": soy sauce, mirin, and sake. These three ingredients are the pillars of Japanese seasoning, and they play a crucial role in enhancing the taste of many dishes.

• Soy Sauce (Shoyu): Soy sauce is the basis of Japanese cuisine. It's a fermented sauce made from soybeans, wheat, salt, and water. Soy sauce adds a deep, salty, and savoury umami flavour to dishes. There are different types of soy sauce, including light (usukuchi) and dark (koikuchi), each with its unique taste profile.

• Mirin: Mirin is a sweet rice wine that imparts a subtle sweetness and a glossy finish to dishes. It's commonly used in teriyaki sauce and glazes. Mirin balances the salty notes of soy sauce and contributes to the great flavours in many recipes.

• Sake: While sake is primarily known as a popular Japanese alcoholic beverage, it also has a vital culinary role. Sake is used in cooking to enhance tastes, tenderize meat, and add depth to sauces and soups. Its alcohol content evaporates during cooking, leaving behind a unique essence. It used in the same way wine could be used.

Freshness and Quality: Seafood and Sushi

Japan is surrounded by sea with a rich variety of seafood. The Japanese absolutely love seafood, and it is evident with sushi and sashimi, where the freshness and quality of ingredients are paramount.

• Sushi: Sushi is an art form that showcases the delicate balance of flavours and textures. The star of sushi is undoubtedly the raw fish (sashimi) or other seafood, which is finely sliced and paired with vinegared rice. Sushi chefs take great pride in selecting the finest fish and seafood to create masterpieces that burst in your mouth.

• Sashimi: Sashimi takes seafood appreciation to the highest level. Sliced thinly and served raw, sashimi allows diners to savour the freshest fish and shellfish. Wasabi and soy sauce are typically offered as condiments, allowing you to adjust the taste to your preference. Quick tip: mix a small part of wasabi paste with some soy sauce – you'll experience something unique.

Essential and Versatile: Rice and Noodles

Rice and noodles are also the protagonists of Japanese meals. They come in various forms and serve as the canvas for a wide variety of dishes.

• Rice (Gohan): Rice is the cornerstone of the Japanese diet. Short-grain Japonica rice is the most commonly used variety. It is sticky when cooked, making it ideal for forming sushi and pairing with various toppings. Japanese rice is often polished to remove the outer layer, enhancing its purity and flavour.

• Noodles: Japan has a diverse variety of noodles, each suited to different preparations. Ramen, udon, soba, and somen are just a few examples. Udon noodles are known for their thickness and chewy texture, often served in hot broths or cold with dipping sauces. These noodles serve as the foundation for soups, stir-fries, and cold salads, providing a great food experience. Noodle soup, such as ramen or soba in a hot broth, holds cultural significance and is cherished for its comforting and nourishing qualities.

A Symphony of Flavours: Dashi and Miso Paste

Behind many Japanese dishes' depth of flavour is due to a special mixture known as dashi, which is made from simmering bonito flakes (katsuobushi), dried seaweed (kombu), or both.

• Dashi: Dashi is often referred to as the "soul of Japanese cuisine." It's a clear, umami-rich broth used as the base for soups, sauces, and countless other dishes. The umami essence extracted from the ingredients in dashi forms the scene against which other flavours can shine.

• Miso Paste: Miso paste, made from fermented soybeans, is another essential ingredient in Japanese cooking. It comes in various types, including white (shiro miso), red (aka miso), and mixed (awase miso). Miso adds depth, saltiness, and a unique taste to soups, marinades, and glazes.

Cooking Techniques

Grilling and Pan-Frying

Grilling, often over charcoal, imparts a smoky flavor to seafood and vegetables, while pan-frying uses a small amount of oil to create a crispy exterior, as seen in dishes like tempura and tonkatsu. Both techniques enhance the natural flavors of the ingredients and are essential in crafting the balance of texture and taste in Japanese cuisine.

Steaming (Mushimono)

Steaming is a subtle cooking method in Japanese cuisine, often used for delicate ingredients like vegetables, tofu, or fish. The technique preserves the natural flavor and texture of the ingredients while keeping the dish light and healthy. Chawanmushi, a savory egg custard, is a perfect example of how steaming is used to create a soft, velvety texture.

Simmering (Nimono)

Simmering involves cooking ingredients slowly in a seasoned broth, often made from dashi, soy sauce, and sake. This method allows flavors to meld together, producing dishes that are rich and comforting. Nimono dishes, such as Nikujaga (meat and potato stew) or Oden (a hot pot of various ingredients), are known for their deep umami flavors and tender textures.

Raw Preparation (Sashimi)

While not exactly a "cooking" technique, raw food preparation is integral to Japanese cuisine, especially when it comes to sashimi and sushi. The technique requires the highest quality ingredients and expert knife skills to slice fish and other ingredients precisely. The result is a clean, fresh flavor that highlights the natural taste of the food.

Pickling (Tsukemono)

Pickling is another technique often used in Japanese cooking. Vegetables are preserved in a mixture of vinegar, salt, and sometimes sugar or miso. The fermentation process creates a balance of sweet, sour, and salty flavors, adding a refreshing counterpoint to many dishes. Tsukemono, or Japanese pickles, are often served as a palate cleanser in traditional meals.

Traditional Japanese Dishes

Japanese food is famous for its delicious traditional dishes, each with its own special mix of flavours, textures, and cultural importance. This is about to get as tasty as it sounds.

Sushi: The Art of Precision

Sushi is perhaps Japan's most famous culinary export, celebrated worldwide for its simplicity and taste. At its core, sushi is a celebration of precision and balance.

• Nigiri Sushi: Nigiri sushi consists of small pieces of vinegared rice topped with a slice of fresh seafood, often held together by a delicate strip of seaweed (nori). The mastery of forming perfectly sized and seasoned rice is a testament to the sushi chef's skill.

• Maki Sushi: Maki sushi, or sushi rolls, are created by rolling rice, seafood, and vegetables in a sheet of nori. These rolls are then sliced into bite-sized pieces. Maki sushi highlights a variety of ingredients, making it a must-try.

Where to Eat Sushi in Japan

Whether you have a high budget, a medium budget, or you're on a budget, Japan offers a wide range of sushi dining experiences. Below are some of the top sushi spots in Tokyo, Osaka, and Kyoto grouped by budget.

High Budget

• Tokyo: Sukiyabashi Jiro, a three-Michelin-starred restaurant known for its exquisite sushi and the precision of its chefs.

• Osaka: Koryu, a high-end sushi restaurant offering a refined omakase experience with a focus on seasonal ingredients.

• Kyoto: Sushi Hayashi, a Michelin-starred restaurant known for its Edomae-zushi and Kyo-zushi, made with fish sourced from nearby seas.

Medium Budget

• Tokyo: Sushi Midori, popular for its balance of price, portion size, and quality.

• Osaka: Harukoma Sushi, loved for its generous servings and a wide range of sushi options.

• Kyoto: Sushi Iwa, where diners have raved about its delicious sushi and charming atmosphere.

On a Budget

• Tokyo: Sushizanmai, a popular chain with outlets across the city, known for its good quality sushi at a budget price.

• Osaka: Daiki Suisan Kaiten-Zushi, a conveyor belt sushi spot where you can enjoy a variety of sushi at a very reasonable price.

• Kyoto: Musashi Sushi, a great choice for those who want to enjoy a variety of sushi without breaking the bank.

Sashimi: Pure Elegance

Sashimi elevates seafood to its purest form, celebrating the natural flavours and textures of raw fish or other seafood.

• Sashimi Selection: A plate of sashimi is a display of thinly sliced, fresh seafood, often served with daikon radish, shiso leaves, and wasabi. The simplicity of sashimi allows diners to savour the essence of the ocean.

Tempura: The Crispy Delight

Tempura translates to the Japanese mastery of deep-frying, creating delicate, light, and crispy results.

• Tempura Ingredients: Tempura can feature many ingredients, such as shrimp, vegetables, and even sweet potatoes. The batter is made with flour, ice-cold water, and sometimes egg, creating a crispy, golden shell that contrasts beautifully with the tender interior.

Ramen: Soul-Warming Noodles

Ramen, Japan's beloved noodle dish, is a comfort food like no other, appreciated for its tasty broths and diverse toppings. There are literally hundreds of ramen types all over Japan.

• Ramen Broths: The soul of ramen lies in its broths, which can be shoyu (soy sauce), shio (salt), miso (soybean paste), or tonkotsu (pork bone). These broths are simmered to perfection, infusing the noodles with rich, aromatic flavours. Additionally, dipping sauce is often used with other noodle dishes like soba and somen to enhance their flavors.

• Toppings: Ramen toppings vary widely and may include sliced pork, bamboo shoots, soft-boiled eggs, nori seaweed, and green onions. Each bowl of ramen is a customizable masterpiece.

Where to Eat Ramen in Japan: Top Recommendations

If you are a ramen enthusiast, these following spots in Japan's main cities are a must-visit:

1. Tokyo (but also in Osaka and Fukuoka)- Ichiran Ramen: Ichiran is famous for its tonkotsu ramen with a customizable flavour profile. Customers can specify the richness of the broth, the firmness of the noodles, and the level of spiciness. This ramen chain has numerous branches throughout Japan, with the Shibuya branch being particularly popular among tourists. Ippudo Ramen is another chain which compete with Ichiran but that delivers great ramen as well.

2. Osaka - Ramen Yashichi: This small ramen shop in Osaka is revered for its shoyu and shio ramen, which are flavourful yet not too heavy. Only a limited number of servings are made each day, ensuring the finest quality and taste.

3. Kyoto - Gogyo Ramen: Located in the heart of Kyoto, Gogyo is known for its unique "burnt" miso ramen. The broth is charred before being mixed with a traditional miso base, producing a smoky, rich, and incredibly distinctive flavour.

Donburi: Bowls of Comfort

Donburi, or rice bowls, offer a satisfying and convenient way to enjoy a good combination of ingredients.

• Gyudon: Gyudon is made of thinly sliced beef simmered in a sweet sauce, served over a bowl of steaming rice. Historically, dishes like gyūnabe, a beef hot pot, gained popularity during the Meiji Restoration, highlighting the cultural acceptance of red meat in Japan. It's a quick meal which make everyone happy.

• Katsudon: Katsudon consists of a breaded and deep-fried pork cutlet, known as tonkatsu, simmered in a tasty broth with onions and served atop rice. Simply delicious.

Okonomiyaki: The Savoury Pancake

Okonomiyaki, often referred to as a "Japanese savoury pancake," is a must when travelling to Japan.

• Preparation: Okonomiyaki, a Japanese-style savory pancake, typically contains shredded cabbage, flour, egg, and a variety of ingredients like pork, seafood, or vegetables. The mixture is cooked on a griddle, and diners often customize their toppings with okonomiyaki sauce, mayonnaise, seaweed flakes, and bonito flakes.

These traditional Japanese dishes represent the heart and soul of Japanese culinary tradition. Each dish has a story to tell and a unique blend of flavours that reflects the culture, history, and artistry of Japan. If this above where not enough see our selection of the 10 most popular foods to eat in Japan.

Japanese Dining Etiquette

Japanese dining etiquette is an art that reflects the country's rich cultural traditions and deep respect for food, fellow diners, and hosts. In this chapter, we explore the customs and rituals that define the Japanese dining experience.

Mastering Chopsticks

Chopsticks, or "hashi" in Japanese, are more than just eating utensils; they are an integral part of Japanese culture and cuisine.

• Holding Chopsticks: Properly holding chopsticks is the first step to mastering them. The lower chopstick (hashi) should remain stationary, while the upper chopstick (otoh) moves to grasp food. Hold them near the top for better control.

• Chopstick Etiquette: There are specific rules and taboos associated with chopstick use. Never point with them, stick them vertically into food (resembling incense sticks at a funeral), or pass food from one set of chopsticks to another, as these actions carry cultural significance.

How to Pour Sake

Sake, Japan's traditional rice wine, is often enjoyed during meals and special occasions. Pouring sake correctly is a sign of respect towards the Japanese culture.

• Never Pour Your Own Sake: In a social setting, it's normal for someone else to pour your sake, and vice versa. When offering to pour for others, hold the bottle with both hands as a sign of respect.

• Kanpai: Before taking the first sip of sake, it is good to raise your glass, make eye contact, and say "kanpai," which means "cheers." This gesture will be surely appreciated.

Respectful Dining Practices

Japanese dining etiquette places a strong emphasis on respect for the food, the chef, and fellow diners.

• Eating Silently: In Japan, it is considered polite to eat quietly and not slurp noodles or make loud noises while chewing. This allows everyone to eat their meal peacefully.

• Finishing Your Plate: Finishing all the food on your plate is a sign of appreciation and respect for the chef's efforts. Leaving food behind can be seen as wasteful. Miso soup, a quintessential component of Japanese cuisine, is often served with meals and should also be finished to show respect.

Omotenashi: The Art of Hospitality

Omotenashi is a concept deeply rooted in Japanese culture, emphasizing warm and caring hospitality.

• Greeting: Upon entering a restaurant or someone's home, it is important to offer a respectful greeting, such as "irasshaimase" at a restaurant or a simple "konnichiwa" when visiting someone.

• Removing Shoes: In many traditional Japanese dining settings, you may be required to remove your shoes before entering. It's important to follow this practice, as it signifies cleanliness and respect for the space.

• Gratitude: Expressing gratitude at the end of a meal is crucial. You can say "gochisousama deshita" to convey thanks for the meal. Leaving a tip is not common in Japan, as excellent service is expected.

Understanding and practicing Japanese dining etiquette not only enhances your culinary experience but also demonstrates respect for the culture and traditions of the country.

Dining Out in Japan

Dining out in Japan is an adventure in itself, with a rich culinary landscape that caters to all tastes and preferences. In this chapter, we'll explore how to choose the right restaurant and offer some recommendations for dining in three of Japan's culinary hotspots: Tokyo, Kyoto, and Osaka.

How to Choose the Right Restaurant

Choosing the right restaurant in Japan can be an exciting but sometimes overwhelming experience, given the abundance of options and the language barrier. Here are some tips to help you navigate your choices:

• Using Online Resources: There are several online platforms where you can find restaurant reviews, menus, and pricing. Websites like Tabelog and Gurunavi offer comprehensive listings of restaurants across Japan. Another useful resource is Byfood, which offers curated restaurant recommendations and even helps with bookings. Harnessing these resources can ensure that you find a dining experience well-suited to your taste and budget.

• Consider Your Preferences: Japanese cuisine offers a wide range of options, from sushi and ramen to kaiseki and izakayas (casual pubs). Consider your culinary preferences and dietary restrictions when making a choice.

• Budget: Japan offers dining experiences to suit various budgets. Decide on your budget in advance and look for restaurants that align with it.

• Reservations: Many popular restaurants, especially in major cities, require reservations. Make reservations in advance to secure your spot, particularly for highly sought-after places.

• Local Recommendations: When in doubt, ask locals or hotel staff for recommendations. They often know hidden gems and can provide valuable insights.

• Japanese Menu: Some restaurants may have menus entirely in Japanese. Learning basic food-related Japanese phrases can be helpful in such situations.

• Queueing: It's not uncommon to see long queues at popular restaurants. While waiting in line may be part of the experience, consider going during off-peak hours to minimize wait times.

Restaurant Recommendations

Here are some restaurant recommendations in Tokyo, Kyoto, and Osaka, representing different culinary experiences:

Tokyo: A World of Culinary Diversity

1. Sukiyabashi Jiro: For a once-in-a-lifetime sushi experience, consider dining at Sukiyabashi Jiro, made famous by the documentary "Jiro Dreams of Sushi." Reservations are essential.

2. Tsukiji Fish Market: Visit the outer market for a fresh seafood extravaganza. Enjoy sushi, sashimi, and street food from various stalls.

3. Ippudo: Try a bowl of world-famous ramen at Ippudo, known for its rich and tasty broth.

4. Tokyo Chain Restaurants: If you're looking for something quick to eat in Tokyo, or for a place to eat alone with zero judgement, a fast-food restaurant is the easiest place to go. Ichiran ramen and Yoshinoya could be two good options. But if you want to see more, discover our top 5 chain restaurants in Tokyo.

5. International Restaurants: The Japanese metropolis hosts some of the best international restaurants for all tastes, so you can't never go wrong. Feeling like eating Korean? Don't worry, located in Shin-Okubo (one stop away from Shinjuku Station, you can find Tokyo's Koreatown.

Kyoto: The Heart of Tradition

1. Kikunoi: Experience the art of kaiseki, traditional multi-course cuisine, at Kikunoi. The restaurant offers a serene setting and seasonal dishes.

2. Nishiki Market: Stroll through Kyoto's "Kitchen of Kyoto" and sample local street food, sweets, and Kyoto-style pickles.

3. Giro Giro Hitoshina: Enjoy an innovative and affordable kaiseki experience at Giro Giro Hitoshina, where each course comes with a surprise.

Osaka: Street Food Paradise

1. Dotonbori: Explore the bustling streets of Dotonbori in Osaka, known for its vibrant street food scene. Try takoyaki, okonomiyaki, and kushikatsu (deep-fried skewers).

2. Kuromon Ichiba Market: Kuromon Market is a food lover's paradise. Sample fresh seafood, Kobe beef, and Osaka's famous street foods.

3. Kani Doraku: For a crab-centric dining experience, visit Kani Doraku. Their crab dishes, including the giant crab sculpture at the entrance, are iconic.

These recommendations offer just a taste of the diverse dining experiences you can enjoy in Japan. What we always say to our customers is to be open to exploration, try local specialties, and immerse yourself in the culinary culture of Japan. It will be a once in a lifetime experience.

Food Culture Beyond the Plate

Japanese food culture goes beyond what's served on the plate. It really has it all from: tea ceremonies, delicate sweets, and vibrant festivals that celebrate the nation's rich culinary heritage. Let us show you some cultural aspects that make Japan's food scene unique.

Tea Culture: Matcha and More

Japan's tea culture is deeply rooted in history and tradition, with a focus on mindfulness and aesthetics.

• Matcha: Matcha is finely ground green tea powder that's whisked with hot water to create a vibrant, frothy beverage. It's not only a popular drink but also an integral part of Japanese culture. Matcha is used in traditional tea ceremonies, and its preparation and consumption are highly ritualistic. One of the best places to enjoy the Tea culture is definitely Uji, a town at less than 30 minutes from Kyoto.

• Sencha: Sencha is the most widely consumed tea in Japan. It's made from steamed tea leaves, resulting in a bright green infusion with a fresh, grassy flavour. Sencha is often sipped informally and accompanies many Japanese meals.

• Ryokucha: Ryokucha, or "green tea," is a general term for green teas in Japan. It includes diverse types and flavours, each with its unique characteristics. The choice of ryokucha depends on personal preference and the occasion.

Sweets and Desserts: Wagashi and More

Japanese sweets, or "wagashi,” are also a must when in Japan, especially for dessert lovers. Traditional Japanese food, including wagashi and other traditional sweets, holds significant cultural value and showcases the unique flavors and presentation of washoku.

• Wagashi: Wagashi are traditional Japanese sweets that come in various shapes, colours, and flavours. They are often made from ingredients like sweet red bean paste (anko), mochi (sticky rice cake), and matcha. Wagashi are not only delicious but also serve as edible works of art.

• Taiyaki: Taiyaki is a popular fish-shaped pastry filled with sweet fillings like red bean paste, custard, or chocolate. It's a common street snack enjoyed by people of all ages in Japan.

• Dorayaki: Dorayaki consists of two fluffy pancakes sandwiched together with a sweet filling, often red bean paste. This snack has been beloved in Japan for generations.

Festivals and Food

Japanese festivals, or "matsuri," are vibrant celebrations that presents the country's culinary diversity.

• Hanami: During cherry blossom season, people gather for hanami, or flower-viewing picnics, in parks and gardens. These picnics feature bento boxes filled with a variety of dishes, including onigiri (rice balls) and grilled yakitori (skewered chicken).

• Osechi Ryori: Osechi ryori are traditional New Year's dishes beautifully arranged in stacked lacquer boxes. Each dish symbolizes something auspicious for the coming year and includes a mix of flavours, textures, and ingredients.

• Obon: Obon is a festival that honours deceased ancestors. Families prepare special dishes, such as cucumber and eggplant, and offer them to the spirits. Bon dances and other festivities often accompany the food offerings.

Preserving Tradition in a Modern World

Japan's culinary traditions have been carefully preserved throughout history, even as the country has embraced modernity. What is interesting is that Japanese cuisine has evolved, merged with other culinary traditions, and spread across the globe, creating modern Japanese dishes.

Fusion Cuisine: Where Tradition Meets Innovation

Japanese cuisine has not remained stagnant; it has adapted and evolved, often merging with other culinary traditions to create exciting new flavours and experiences.

• Washoku and Yoshoku: Washoku refers to traditional Japanese cuisine, while yoshoku represents Western-influenced Japanese dishes. Yoshoku dishes, like curry rice and tonkatsu (breaded pork cutlet), incorporate Western ingredients and techniques while maintaining a Japanese twist.

• Sushi Around the World: Sushi, once a niche delicacy, has become a global phenomenon. Sushi chefs worldwide adapt traditional sushi to local tastes, resulting in creative rolls and combinations.

The Global Spread of Japanese Food

Japanese food has kind of transcended borders and captured the hearts and taste buds of people worldwide. Especially through food.

• Japanese Restaurants Abroad: Japanese restaurants, from sushi bars to ramen joints, can be found in nearly every corner of the world. They offer a taste of Japan's culinary traditions to a global audience.

• Japanese Ingredients: Ingredients like soy sauce, miso paste, and nori seaweed have become very present in kitchens worldwide, contributing to the globalization of Japanese flavours.

Conclusion

As we head towards the end of this article, you probably gained a deeper understanding of what Japanese cuisine is and how to enjoy it best.

What is left to do now? Well, if you managed to read until the end without booking your favourite Japanese restaurant, you can probably visit our culinary Japan Tour, or count on us for your next trip to Japan.