Japan is a paradise for foodies, with many drinks and dishes that have become staples of world cuisines. Therefore, in Japan, you will find the original and best dishes and unique ingredients known only to the locals.
Japanese cuisine also encompasses Japan's regional and traditional cooking, which has developed over centuries of political, economic, and social change. Traditional Japanese cuisine is based on rice and miso soup, emphasizing seasonal ingredients.
Sushi is a Japanese dish of prepared vinegared rice accompanied by a variety of ingredients, such as seafood and vegetables.
Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari, or sumeshi.
Sukiyaki is a Japanese dish that is prepared and served in the nabemono style.
It consists of meat, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin.
The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten.
Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried breaded pork cutlet, egg, vegetables, and condiments.
It has become a modern tradition for Japanese students to eat katsudon the night before taking a major test.
This is because "katsu" is a homophone of the verb "勝つ", meaning "to win" or "to be victorious".