Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. 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 era significant changes occurred resulting in the introduction of non-Japanese cultures, most notably Western culture, to Japan. In February 2012, the Agency for Cultural Affairs recommended that ‘Washoku: Traditional Dietary Cultures of the Japanese’ be added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
ONIGIRI
Onigiri or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori (seaweed). Because of the popularity of onigiri in Japan, most convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops whose only products are onigiri for take out.
SPRING ROLL
Spring rolls are a large variety of filled, rolled appetizers similar to the Chinese chūn juǎn found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.
SQUID
In Japan, squid is made into shiokara (in Japanese). Heavily salted squid, sometimes with innards, ferments for as long as a month, and is preserved in small jars. This salty, strong flavoured item is served in small quantities as banchan, or as an accompaniment to white rice or alcoholic beverages. Japan consumes the most squid in the world (around 700,000 tons).
RAMEN
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, green onions, and occasionally corn.
SOBA
Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.
TOFU
Tofu, also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
SUSHI
Sushi is a Japanese food consisting of cooked vinegared rice combined with other ingredients. Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood. Raw meat sliced and served by itself is sashimi.
SANUKI UDON
Sanuki udon is a noodle soup dish popular in the Kagawa Prefecture,in Japan. particularly for special occasions. The main ingredients are udon (wheat-flour noodles) served al dente in a broth of tuna and kelp.
TEMPURA
Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried.
YAKITORI
Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken. The term “Yakitori” can also refer to skewered food in general.
MITARASHI DANGO
Dango is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. Dango Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
SASHIMI
Sashimi is a Japanese delicacy. It consists of very fresh raw meat, most commonly fish, sliced into thin pieces.