Traditional Dishes of Japan

• There is much more to Japanese cuisine than sushi and noodles. Be sure to try as many of these as you can while you are in Japan!

• SUKIYAKI

  Sukiyaki is prepared right at the table by cooking thinly sliced beef together with vegetables, tofu and vermicelli.

   

• TEMPURA

  Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour. Among the ingredients used are prawns, fish in season and vegetables. 

   

• SUSHI

  Sushi is a small piece of raw seafood placed on a ball of vinegared rice. The most common ingredients are tuna, squid and prawns. Cucumber, pickled radish and sweet egg omelet are also served.

   

• SASHIMI

  Sashimi is sliced raw fish eaten with soy sauce.

   

• KAISEKI RYORI

  Kaiseki ryori is regarded as Japan's most exquisite culinary refinement. Consisting mainly of vegetables and fish with a seasoning base of seaweed and mushrooms, the dishes are characterized by their refined savor.

   

• YAKITORI

  Yakitori is made up of small pieces of chicken meat, liver and vegetables skewered on a bamboo stick and grilled over hot coals.

   

• TONKATSU

  Tonkatsu is a deep-fried pork cutlet rolled in breadcrumbs.

   

• SHABU-SHABU

  Shabu-shabu is tender, thin slices of beef held with chopsticks and swished around in a pot of boiling water, then dipped in sauce before being eaten.

   

• SOBA AND UDON

  Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.