Japanese cuisine includes the country's regional and traditional dishes, which have evolved over centuries of political, economic, and social change. Traditional Japanese cuisine (washoku) is based on rice, miso soup, and other dishes, with an emphasis on seasonal ingredients. Fish, pickled vegetables, and vegetables cooked in broth are common side dishes. Seafood is widely available, and it is frequently grilled, but it is also served raw as sashimi or in sushi. Tempura refers to the deep-frying of seafood and vegetables in a light batter. Noodles, such as soba and udon, are a staple in addition to rice. Japanese cuisine has been influenced by Chinese cuisine in the past, but in the contemporary day, it has also been impacted by Western cuisines. Ramen and gyza, for example, are dishes inspired by foreign cuisine, particularly Chinese cuisine. Spaghetti, curries, and hamburgers, among other dishes, have been modified to suit Japanese tastes and ingredients. Some regional dishes, such as Okinawan cuisine's taco rice, have become popular throughout Japan, having been influenced by American and Mexican eating customs. Because of Buddhism, the Japanese have traditionally avoided meat, although, since the 1880s, meat-based dishes such as tonkatsu and yakiniku have become popular. The popularity of Japanese cuisine, especially sushi and ramen, has spread around the globe.
Here are some Japanese dishes that are worth trying-
Kamameshi
This dish hails from Kamameshi Prefecture in southern Honshu, although it is currently available throughout Japan. It gets its name from the way it's prepared (kama means 'pot,' and meshi means 'rice'). It's similar to a rice casserole in that rice and other ingredients like meat, veggies, and mushrooms are layered in a donabe (Japanese pot) and then steam cooked. When cooked properly, the bottom layer of rice turns crispy, while the rest of the rice mixture stays tender.
Miso Soup
Miso is a traditional Japanese seasoning prepared from fermented soybeans, salt, and koji. Tofu, seaweeds like wakame or nori, and vegetables are the most common ingredients in miso soup. Due to an increased interest in international cuisine, the number of restaurants selling miso soup with fish as well as meat has increased in recent years. This is attributed to Japan's growing tourism industry and evolving cuisine culture.
Curry Rice
Curry is an Indian cuisine that is widely consumed throughout Southeast Asia. When Japan began trading with England during the Meiji Period, the British impacted Japanese curry (1868 to 1912). Japanese curry is thicker than Indian curry because flour is used to thicken Japanese curry. It also contains roux, which gives it a creamy texture rather than a fiery heat, making it ideal for serving with rice, toast, or crispy fried pork cutlets known as tonkatsu.
Sushi
Sushi is a Japanese dish of vinegared rice, generally with sugar and salt, and a variety of ingredients such as raw fish and vegetables. Sushi comes in various styles and presentations, but the main ingredient is "sushi rice," also known as shari or sumeshi.
Tempura
Tempura is batter-coated, deep-fried pieces of seafood, vegetables, mushrooms, or meat that are almost as famous as sushi and a popular element of Japanese cuisine. It's light and crispy, with a light sauce on the side. Tempura is sometimes served with soups or as part of set meals.