Japanese cuisine refers to the traditional culinary practices and food culture of Japan. It emphasizes seasonality, quality of ingredients, and aesthetic presentation. This cuisine is characterized by its use of fresh, seasonal produce, seafood, rice, and a variety of cooking techniques. Staples include rice (gohan), miso soup, and various side dishes (okazu) that accompany meals.
Common cooking methods in Japanese cuisine include steaming, grilling, frying, and simmering, often utilizing delicate flavors and textures. Key ingredients include soy sauce, miso, seaweed, fish, and vegetables. Dishes are often served with minimal seasoning to highlight the natural flavors.
Signature dishes include sushi (vinegared rice topped with raw fish), sashimi (sliced raw fish), ramen (noodle soup), tempura (battered and fried vegetables or seafood), and bento (a single-portion takeout or home-packed meal).
Japanese cuisine also places a strong emphasis on presentation and the aesthetic aspects of food, reflecting the principles of Japanese art and culture. Overall, it embodies a harmonious balance of taste, color, and composition, showcasing Japan’s rich cultural heritage.
Introducing the limited-edition Spring Kanagawa Flavor Bento from Yokohama-based Saki Yoko. Available until April 15 for ¥1,180, this bento highlights seasonal ingredients from Kanagawa. Features include ginger-stewed tuna from Misaki…