Japanese food
Japanese food is not as unknown abroad as it once was, and traditional flavours influence fusion cooking the world over with more than just a hint of ginger or wasabi creeping into international haute cuisine.
One of the great food nations, eating and drinking are integral to Japanese culture. Each area of Japan fosters regional specialties, and Tokyo alone boasts over 300,000 eateries, ranging from tiny street stands to wallet-crunching restaurants. With a vast array of dishes going far beyond the familiar sushi, tempura, and teriyaki, Japanese restaurants can be overwhelming but the variety of eateries ensure that there really is something to suit everyone's tastes.
Japanese fare emphasises fresh seasonal produce and delicate preparation. Locally sourced food is much prized, and old traditions of picking wild vegetables are very much alive. There are now also many imported culinary traditions, from excellent French restaurants to cheap American chains, but the traditional recipes remain a staple of the daily diet.
For quick, casual Japanese dining, udon, soba or ramen noodles are a treat. The hustle and bustle of the busy shop, the welcoming call of “Irashai!“ coming out of the billowing steam, the blend of wonderful aromas of the food and the percussion of slurping salary-men all create a unique atmosphere.
At the other end of the spectrum, ryokan, or Japanese guest houses, with traditional restaurants creating delicate kaiseki meals, serve up sophisticated menus comprised of prescribed courses: a meal must at the very least include a fried dish, a simmered dish, and a steamed dish. Kaiseki was originally served at the tea ceremony, and is a wonderful way to sample small dishes of meat, fish, vegetables, pickles, rice, and soup — with so much variety there is something to everyone's taste.