Japanese Cuisine

Japanese cuisine, known as “washoku,” refers to the traditional food and cooking practices of Japan. It emphasizes seasonal ingredients, presentation, and flavor balance. Staples of Japanese cuisine include rice, fish, vegetables, and soy products like tofu and miso. Techniques such as grilling, steaming, and boiling are commonly used, and umami, the fifth basic taste, plays a significant role in flavor profiles. Traditional meals often consist of a variety of small dishes served together, such as sushi, sashimi, tempura, and ramen, showcasing the art of freshness and aesthetics. Japanese cuisine also incorporates a range of regional specialties, influenced by both local ingredients and cultural history.