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Like &subscribe 👍🙏💖🥳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 (Japanese: washoku) 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, a staple includes 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.


Osechi, new year special dishes
Historically influenced by Chinese cuisine, Japanese cuisine has also 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 been adapted to Japanese tastes and ingredients. Some regional dishes have also become familiar throughout Japan, including the taco rice staple of Okinawan cuisine that has itself been influenced by American and Mexican culinary traditions.[1] Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally.

In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as of 2018, the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world.[2] In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List.[3]

Terminology

Traditional cuisine In ichijū-sansai (一汁三菜, "one soup, three sides"), the word sai (菜) has the basic meaning of "vegetable", but secondarily means any accompanying dish (whether it uses fish or meat),[46] with the more familiar combined form sōzai [ja] (惣菜),[46] which is a term for any side dish, such as the vast selections sold at Japanese supermarkets or depachikas [ja].[47]

It figures in the Japanese word for appetizer, zensai (前菜); main dish, shusai (主菜); or sōzai (惣菜) (formal synonym for okazu), but the latter is considered somewhat of a ladies' term or nyōbō kotoba.[48]


Tempura battered and deep fried seafood and vegetables

Yakitori grilled chicken
Below are listed some of the most common categories for prepared food:

Yakimono (焼き物), grilled and pan-fried dishes
Nimono (煮物), stewed/simmered/cooked/boiled dishes
Itamemono (炒め物), stir-fried dishes
Mushimono (蒸し物), steamed dishes
Agemono (揚げ物), deep-fried dishes
Sashimi (刺身), sliced raw fish
Suimono (吸い物) and shirumono (汁物), soups
Tsukemono (漬け物), pickled/salted vegetables
Aemono (和え物), dishes dressed with various kinds of sauce
Sunomono (酢の物), vinegared dishes