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Traditional Washoku
Washoku refers to traditional Japanese cuisine, varying by season and region, with delicate flavors that allow diners to fully appreciate the refined taste of the dishes.
In 2013, UNESCO recognized Washoku, particularly the Japanese New Year's Day meal, as an Intangible Cultural Heritage of Humanity. The recognition stated: "Washoku is a social practice based on a set of skills, knowledge, and traditions related to the preparation, sourcing, processing, and consumption of food. Washoku uses natural resources sustainably, following the principle of respecting nature. Washoku comprises traditional dishes made with seasonal ingredients such as rice, fish, and vegetables, showcasing the unique flavors and culinary style passed down through centuries in Japan."
Sashimi (raw fish) perfectly preserves the freshness of its natural flavor. It consists of slices of fish approximately 2.5 cm wide, 4 cm long, and 0.5 cm thick, eaten with wasabi, ginger, daikon radish, and seaweed wrapped in perilla leaves, dipped in sweet Japanese soy sauce and chili sauce.
Traditional sushi consists of vinegared rice (shari) combined with other ingredients (neta). Neta and sushi presentation vary widely, but the main ingredient in all sushi is shari. The most common neta is seafood.
Tempura is a dish where seafood or vegetables are coated in a batter of flour and egg, deep-fried, and served with shoyu (soy sauce).
Nabe (hot pot) is a dish cooked in a stew pot placed directly on the table. It is a favorite among Japanese people, especially during the winter months, and is made with seafood, beef, chicken, and vegetables.
There are thousands of different types of noodles in Japan, the most popular of which are ramen, udon, and soba.
Donburi (Japanese rice bowl) is a dish of rice served with fish, meat, vegetables, and other ingredients in a bowl.
Japanese yaki (grilled meats) are always among the top dishes to try when visiting the country. Yaki can be found on almost every street in Japan, and there are thousands of restaurants nationwide specializing in yaki.
Creative Yoshiku
Yoshoku refers to dishes of Western origin that are cooked in a Japanese style. These dishes are no longer purely Western cuisine, but rather have Western origins or some characteristics, with the Japanese adding their own variations. Yoshoku are also considered 100% Japanese dishes, indistinguishable from traditional Japanese cuisine.
Omuraisu is a rice roll dish with egg, its name derived from Omelette and Rice.
Kareraisu is a curry rice dish of Indian origin.
Korokke is the Japanese version of croquette – a dish of mashed potatoes mixed with Béchamel sauce and then deep-fried, which originated in France.
Japanese-style hamburgers only contain the meat patty of a regular hamburger, not a bun, and are usually eaten with rice or salad with dressing, shredded cabbage, and ponzu sauce.
Roru Kyabtesu (cabbage rolls with meat filling) originates from Sweden and Finland, and is typically stewed and eaten with a tangy fruit jam sauce. The Japanese often add it to Oden hot pot along with fish cakes and dashi broth.
Guratan (the Japanese transliteration of the French word gratin) is a dish made from macaroni and macaroni mixed with Béchamel sauce, topped with cheese, and then baked in the oven.
