Japanese Traditional Cuisine

Japanese Traditional Cuisine

Updated

Traditional Cuisine

Traditional Cuisine

Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. It is never more than lightly cooked, the ideal being to do only what is necessary to bring out the natural flavor of ingredients. Two liquid ingredients are center to most dishes; one is a light stock made from giant kelp and dried bonito shavings, and the other is Japanese soy sauce.

Japanese Traditional Cuisine | Related Pages

Kaiseki Ryori (Dinner)

Kaiseki Ryori (Dinner)

Kaiseki Ryori is a traditional Japanese multi course meal consisting of small dishes

Sushi

Sushi

Traditionally consists of seafood placed on top of a chunk of vinegared rice

Kaiten Sushi

Kaiten Sushi

Sushi dishes are presented to the customers on a conveyor belt

Sashimi

Sashimi

Sashimi is sliced raw fish dipped in soy sauce with a bit of wasabi

Fugu - Blowfish Cuisine

Fugu - Blowfish Cuisine

Fugu, Japanese pufferfish, is a common delicacy in Japan

Osechi Ryori - Japanese New Year's Cuisine

Osechi Ryori - Japanese New Year's Cuisine

Osechi Ryori are traditional Japanese New Years dishes served in jūbako

Shojin-ryori

Shojin-ryori

A traditional vegetarian, gourmet food is called shojin-ryori in Japanese.

Need Assistance? Call: USA/Canada 1-800-285-2726 Australia (02) 8006 4411 Contact Us Brochure