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.
The Key Flavours
Japanese cuisine is known for its fresh, delicate flavors and artful presentation. Some key ingredients and flavors in Japanese cuisine include:
Rice: Rice is a staple ingredient in Japanese cuisine and is often served with every meal.
Basic Ingredients include: Soy sauce, Fish, Seaweed, Miso, Wasabi and Sake.
