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Japanese cuisine

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Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan 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.
  • Types 

  • Overview of traditional Japanese cuisine 

  • History 

  • Seasonality 

  • Traditional ingredients 

  • Classification 

  • Noodles 

  • Sweets 

  • Beverages 

  • Regional cuisine 

  • Traditional table settings 

  • Dishes for special occasions 

  • Imported and adapted foods 

  • Outside Japan 

  • Cultural heritage 

  • Food controversies