Japan Food Culture

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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.

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.

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.

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

To make shabu-shabu, you cook vegetables and tofu in a hotpot filled with flavored broth, and dip thinly sliced pieces of meat into the broth. The meat and vegetables are eaten with ponzu or sesame sauce.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

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

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

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

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

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

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.