Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as … See more

The word washoku (和食) is now the common word for traditional Japanese cooking. The term kappō [ja] (割烹, lit. "cutting and boiling (meats)") is synonymous with "cooking", but became a reference t… See more

A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though ther… See more

Green tea may be served with most Japanese dishes. It is produced in Japan and prepared in various forms such as matcha, the tea used in the Japanese tea ceremony.
Beer produ… See more

Wagyu is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europ… See more

Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. See more