Japanese Food

The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Escape into an immersive culinary journey across Japan, where mindful everyday meals uncover deep cultural anthropology. Perfect for relaxing evening listening or soundtracking your own cooking, this atmospheric narrative follows a single, vibrant day of eating. From quiet dawn fish markets to...

In Ramen Kingdom, the Guardian’s Japan correspondent Justin McCurry cycles 1,500 miles from the country’s deep south to its far north, eating and drinking his way through one of the world’s most celebrated food cultures. From miso ramen in Hokkaido to soy sauce on Shodo island, from street...

A fascinating journey through the wisdom and wonders of Japan In love with all things Japan or looking to absorb a little Japanese wisdom into your daily life? From the philosophies of ikigai and wabi sabi to kitsch karaoke nights and futuristic robot restaurants; traditional tea ceremonies and...

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

Explore Japan's vibrant merchant hub, where culinary history and urban ambition transformed a marshy delta into an empire. Perfect for an immersive commute, this evocative journey transports you straight to the neon-lit arcades and smoky grills of a rapidly evolving metropolis. Whether you are...

Savor the Flavor: A Japanese Food Vocabulary Guide is the ultimate resource for anyone looking to immerse themselves in the rich culinary world of Japan. With over 170 food vocabulary words for different food groups and eight chapters covering everything from fruits and vegetables to meats, fish, sushi, ramen, and desserts, this guide is a valuable resource for Japanese language learners and travelers looking to fully immerse themselves in the culture.

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

Although now sushi is a gourmet cuisine, it was first mainly eaten at food stands and considered as a simple fast food.

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

Like soba noodles, udon noodles are a well known type of Japanese noodles. Made from flour, they are distinctively thick and white.

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.

Yakisoba is a noodle dish created by frying steamed Chinese noodles with meat and vegetables.

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

The onigiri (rice ball) is a simple dish consisting of a compacted ball of rice with some ingredients placed inside.

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.

Pork cutlet is made by coating a thick slice of pork in flour, beaten egg, and breadcrumbs, and then deep frying it.

Currently, okonomiyaki can be broadly divided into Kansai and Hiroshima styles.