Japan Food Culture

Embark on an unforgettable journey through the enchanting landscapes and cultural wonders of Japan with our comprehensive travel guide. From the bustling streets of Tokyo to the serene temples of Kyoto, and the natural splendors of Hokkaido, our guide is your passport to a captivating adventure. Uncover the secrets of Japan's geography, immerse yourself in its rich history, savor the flavors of its diverse cuisine, and explore top destinations that define the essence of this extraordinary country.

In Japan, it is customary to eat eel to prevent summer exhaustion due to its high nutritional value.

Food samples are the plastic models of food that you see in glass cases outside restaurants.

Introducing popular Japanese dishes such as "YAKI-TORI"(means 'grilled chicken') and "SUSHI", as well as "IZAKAYA" menus.

Rice has been an important part of the lives of Japanese people since ancient times.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Menchi katsu is a popular side dish on par with croquette.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.

Made from soybeans, tofu is a type of healthy food that has been eaten as shojin ryori (Buddhist vegetarian cuisine) for a great many years. Even now it is a very common food in Japan.

In the 1960s, chicken became a common food in Japan.

When the cold season comes to Japan, many people start eating Japanese nabe hot pots.

In Japan, curry with rice is a national food almost on the same level as ramen noodles.

This teppanyaki style of cooking involves cooking meat, vegetables, seafoods, and the like on top of an iron hot plate called a "teppan".

In Kyoto, everyday side dishes made from on-hand ingredients are called "obanzai".

Ochazuke is a quick and easy dish made simply by pouring Japanese tea over rice.

Like udon, soba noodles, made from buckwheat flour, are the typical Japanese noodles.

Basic tempura is fish, shellfish and vegetables fried in a batter made from eggs, water, and flour.