Japanese cuisine is based around rice or noodles served with a main dish and soup. Meals are carefully prepared and presented. Typical dishes include sushi and sashimi made from fresh seafood, as well as tempura and meat dishes like sukiyaki. Vegetables, tofu, and seaweed are also commonly used ingredients. Japanese cuisine focuses on seasonality, with certain foods and dishes only available at different times of the year.

1. Japanese cuisine, traditionally speaking combines staple food (i.e. rice or gohan) with one or
several main dishes accompanied by soup. Japanese food is an art form, and care is taken as to
how food is prepared, sliced, and presented. Notice in restaurants how attractive a bento box of
a complete Japanese meal is served to a customer accompanied by a small bowl of miso soup.
As with any Asian cuisine, Japanese cuisine has
rice as the staple grain, served with the main
dish. Rice is also fermented to wine called sake
or pounded into a paste for mochi, a snack in
Japan. Noodles are also available, such as soba,
or buckwheat noodles. Soups are also present
such as the famous miso soup, which are popular
both in fancy restaurants and Japanese fast
foods.
Vegetables like radishes, ginger, and turnips are
often pickled. Served with meals, they give the
meal instant variety in taste. Tofu, a common ingredient in miso soup, also appears in the main
course or stir-fried with vegetables. As Japan is surrounded mainly with water, there is an
abundance of seafood in their diet. Popular Japanese foods like sushi and sashimi. Sashimi is fish
served raw, and these are the freshest fish. They are usually served dipped in soy sauce and
wasabi, a Japanese root product that adds a spicy, pungent flavor. Cooked fish and seafood was
also available, such as tempura. Aside from fish and seafood in the ocean, vegetation from the
ocean, such as kelp and seaweed were used. The black paperlike sheet used to wrap sushi is
called nori, which is seaweed. Kelp is used in soups and some seaweed is used in salads. Meat-
eating, at one point in Japanese history was not allowed, but later on, meats were added to their
diet, and popular meat dishes like sukiyaki
emerged. For drinks, popular drinks are sake
and tea.
One thing the Japanese was particular about
was seasonality. As some restaurants and
cultures have certain dishes available all year
round, the food served depends on the
season. Take for example blowfish, which is
served only in cold months. Salads make do
with vegetables available in season and the
same goes for main courses. There are also
sweets that are available depending on the season and certain foods only available and eaten on
specific occasions. Sake, a popular drink in Japan is wine warmed during the fall and winter
months.
You might also like:
http://www.gourmandia.fr/video-recettes-cuisine-videos.php?vid=Queues-de-
langoustines-a-la-biere-Blanche-de-Bruges
http://www.gourmandia.fr/video-recettes-cuisine-videos.php?vid=Ragout-de-
lentilles-vertes-et-oeuf-de-poulette-fume