One way to immerse yourself in another culture is through food. Japan is very proud of its four very distinctive seasons and each season marks the beginning of more delicious offerings. The country buys up about three quarters of the global catch of tuna, for example, which has driven the bluefin tuna close to extinction. Soybeans and rice are used to make miso, a paste used for flavouring soup and marinating fish. A wide variety of fish, squid, octopus, eel, and shellfish appear in all kinds of dishes from sushi to tempura. The Japanese Food and Culture Association is a organization geared towards spreading the word about Japanese food culture, its potential health benefits, and the quality and availability in the United States. For those with a love of Korean and Chinese food there is also plenty of choice on offer. and some of the best patisseries outside of France (some say the best in the world, although the French may dispute this!). Japanese Food: Popular Dishes. Japan has a fascinating and multifaceted culture; on the one hand it is steeped in the deepest of traditions dating back thousands of years; on the other it is a society in a continual state of rapid flux, with continually shifting fads and fashions and technological development that constantly pushes back the boundaries of the possible. Others include restaurants that specialise in skewers (kushiyaki), ramen (noodles in a broth), tempura (deep-fried fish or vegetables), cook-your-own Korean-style BBQ (usually with a hotplate in the table), teriyaki (marinated beef/chicken/fish seared on a hot plate), sukiyaki (thin slices of beef, bean curd and vegetables cooked in soy sauce and then dipped in egg) etc. Of course being Japan the restaurants are always spotlessly clean too. Their are several thousand varieties grown in Japan, with Koshihikari and Akita Komachi being among the most popular. As sushi was traditionally an expensive food eaten mainly on special occasions, some blame the cheap and ready availability provided by kaitenzushi for this situation. Honne means ‘true voice,’ and refers to your private thoughts and actions; tatemae (‘built in front’) is your public appearance, what you ‘should’ be doing. As an island nation, the Japanese take great pride in their seafood. A superior two-week itinerary taking in Japan's most iconic sights, with four-star accommodation and a programme of cultural experiences included. Japan’s unique food culture also deserves the distinction. While bringing back souvenirs in the West is a nice gesture, in Japan, bringing omiyage after a trip is an expectation. For example, ramen, soba, udon, and gyudon beef bowls are popular. Kobe beef, named after the city of Kobe in western Honshu, refers to cuts of beef from a strain of wagyu (Japanese) cattle called Tajima. Our Japanese Food Guide allows you to learn more about the tradition and ritual behind Japanese cuisine, while also providing recommendations for Japanese dishes, sushi experiences, street food and other traditional meals so you can eat your way through Japan. For this reason many towns and cities in Japan are known first and foremost for their local speciality, whether it be a type of sweet, fish, noodle, seaweed or tofu etc. Kan-pai! Now meat is increasingly part of the everyday Japanese diet, with yakitori (grilled chicken), yakiniku (Korean barbeque), gyudon (beef bowl) and of course the standard fare of foreign and local hamburger chain restaurants ubiquitous across the country. Cuisines of Japan Edit Soba is usually served cold (zaru soba) with a dipping sauce, sliced green onions and wasabi. Japan Zone » Unlike their counterparts in the west, family restaurants in Japan offer exceptionally good value, tasty food and great service. much about the preparation and presentation as it is the food We send all our proposals by email and it's usually the best way for us to send you ideas and information about your trip and to answer your questions. A Japanese Take on Three Square Meals . They are boiled and served in a broth, usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon. Ramen are thin and usually served in a broth with meat or fish and vegetables; soba are made from buckwheat and can be served hot or cold; udon are thick, wheat flour noodles. Japanese food has spread to every corner of the globe with some interesting results. Japanese people themselves tend to either love it or hate it. 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