Cuisine in Japan

Sushi

Representative Japanese cuisine combining vinegared rice with seafood

• Region: Nationwide
• Main ingredients: Rice, Vinegar, Seafood

Tempura

Seasonal seafood and vegetables battered and deep-fried at high temperature

• Region: Edo-mae style
• Main ingredients: Shrimp, White fish, Vegetables, Wheat flour

Ramen

National dish of Chinese origin with regional variations nationwide

• Region: Sapporo, Hakata, and others
• Main ingredients: Chinese noodles, Pork bone, Chicken broth, Soy sauce

Wagyu Sukiyaki

Hot pot dish simmering beef and vegetables in sweet-savory broth

• Region: Kansai
• Main ingredients: Beef, Soy sauce, Sugar, Egg

Okonomiyaki

Cabbage-based batter grilled on a hot plate, popular comfort food

• Region: Hiroshima, Osaka
• Main ingredients: Wheat flour, Cabbage, Pork, Sauce

Soba

Traditional buckwheat noodles served cold or hot

• Region: Shinshu
• Main ingredients: Buckwheat flour, Dipping sauce

Miso Soup

Daily staple soup with ingredients simmered in miso and broth

• Region: Nationwide
• Main ingredients: Miso, Kelp and bonito broth, Tofu, Wakame

Unajū

Grilled eel over rice, an energizing dish

• Region: Hamamatsu, Nagoya
• Main ingredients: Eel, Soy sauce-based sauce, Rice

Okinawa Soba

Regional noodles with flat noodles in pork and bonito broth

• Region: Okinawa
• Main ingredients: Wheat noodles, Pork belly, Kamaboko

Matcha Sweets

Japanese and Western confections using Uji matcha

• Region: Kyoto
• Main ingredients: Matcha, Azuki beans, Fresh cream