Knowra Japanese cuisine Japanese cuisine Japanese cuisine encompasses the culinary traditions of Japan, shaped by rice, seafood, seasonal ingredients, regional diversity, and techniques including fermentation, grilling, and raw preparation.
Washoku : Traditional Japanese food culture, recognized by UNESCO for its social practices and respect for nature. Washoku frames Japanese cuisine as a cultural tradition, not just a collection of dishes.
Miso : A fermented paste made primarily from soybeans, salt, and koji, used for seasoning and soups. Miso shows how fermentation turns soybeans into a savory seasoning.
Sushi : A Japanese dish built around vinegared rice, often paired with seafood, vegetables, or egg. Sushi makes seasoned rice the defining element, even when fish is absent.
Korean cuisine : The culinary traditions of Korea, known for fermented foods, rice, vegetables, and distinctive seasonings. Korean cuisine shares regional influences but has its own characteristic seasonings and meal patterns.
Japanese rice : Short-grain rice varieties cultivated in Japan, prized for their moist, cohesive texture when cooked. Rice anchors everyday meals and shapes how many Japanese dishes are served.
Soy sauce : A fermented seasoning traditionally made from soybeans, wheat, salt, and water. Its fermentation produces a versatile salty, savory seasoning.
Ramen : A Japanese noodle soup of wheat noodles served in broth with varied toppings and regional styles. Ramen adapts noodles, broth, and toppings into many regional forms.
Chinese cuisine : The diverse culinary traditions of China, encompassing many regional cuisines and cooking styles. Chinese culinary traditions influenced Japan, while developing distinct regional methods and flavors.
Dashi : A Japanese stock commonly made from kombu seaweed and dried bonito flakes. Dashi supplies the savory base of soups, sauces, and simmered dishes.
Tsukemono : Japanese pickles made by preserving vegetables in salt, vinegar, rice bran, or other media. Pickling preserves seasonal vegetables and adds acidity or salt to meals.
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