Japanese cuisine is unique to Japan where it developed over centuries. Traditional cuisine is usually based on rice, miso soup, and other dishes. The side dishes can often consist of sashimi, grilled fish, deep fried food, and vegetables.
Rice has long been a staple food in Japan along with noodles like in udon and soba. Usually seasoning aren’t heavy and they are light enough to just enhance the natural flavors of the dish. Soy sauce, sake, vinegar, and sugar are typical
seasonings used. Even when it comes to making broths with soup, the ingredients are kept simple and light. The broth for udon is simply made out of dashi, soy sauce, and mirin along with scallions. There are several Japanese dishes, such
as sushi, ramen, and curry, that have also become popular amongst foreigners. Sushi is often times a combination of seasoned rice with raw seafood and vegetables. The presentation can differ depending on the ingredients. For instance,
Nigirizushi are small oblong balls of rice topped with raw fish or shellfish, and makizushi is is rice, egg, and vegetables rolled in nori (seaweed) and is generally cut into smaller pieces. Consisting of Chinese style wheat noodle, flavored
broth, and meat, Ramen is very popular in Japan. There are many different types of ramen and also the style varies in different regions. After the introduction and development of curry in Japan, it is now widely consumed. The main ingredients
for curry are are onion, carrots, potatoes, and meat (beef, pork, or chicken). It can be served over rice or udon noodles.