Japan Food Culture

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

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

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 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.

Today, though, there are a lot of stylish yakitori places that are like café bars, and it is not unusual for women to dine alone, or for couples to come on dates.

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

Sashimi is raw seafood served in thin slices. It is also called otsukuri.

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

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

It is said that donburimono—rice served in a dish with its side dish placed on top—was created in the Edo period and originated with unadon, rice topped with eel.

Natto is a traditional Japanese food made from fermented soybeans.

Tsukudani is a dish that boils foods like seafood, seaweed, or vegetables in a salty-sweet seasoning made from ingredients such as sugar, soy sauce, and mirin.

Takoyaki is a specialty of Osaka that is just as famous as okonomiyaki.

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

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

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

Sukiyaki is a dish made from beef, tofu, spring onions, and other vegetables simmered in a sweet and salty sauce made with sugar and soy sauce as a base.

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

Dumplings can be fried, steamed, or boiled, but in Japan fried dumplings are the most common.

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