Japanese Food Culture
Sushi is, without doubt, one of the most famous foods to come from Japan. A dish that was born in ancient times, sushi originated from the process of preserving fish in fermented rice. Today it’s made with vinegared rice and fresh fish, presented in a number of ways and shapes.
Tempura is a dish of battered and fried fish, seafood, or vegetables. Special care is given to the way the ingredients are cut as well as to the temperature of the batter (ice cold) and oil (very hot) for deep-frying, so that every piece is a bite of crisply fried perfection. In the Kanto region around Tokyo, tempura is eaten with a dipping sauce,
Gyudon is basically a bowl of rice with beef on the top seasoned with different ingredients and spices. The most famous place to eat gyudon is Sukiya. Besides the simplicity, it is a very delicious dish, and most importantly, inexpensive. In most places, you can order a Gyudon in a set that comes with a small salad and miso soup. Another important tip about this: the service is very fast! Typically if you order a Gyudon, it will be prepared and brought to your table in less than five minutes.
Udon is a dense and chewy noodle made from wheat flour. It’s one of the most popular foods in Japan due to its delicious taste, inexpensive price point, and versatility — udon can be eaten hot or cold and customized with any number of toppings. There are three famous regional varieties of udon noodle: sanuki udon from Kagawa prefecture in southwest Japan, kishimen from Nagoya in central Japan, and inaniwa udon from Akita in northern Japan.
Soba is another type of noodle dish that has been eaten in Japan for centuries. Made from buckwheat flour, soba has a long thin shape and firm texture and is very healthy. Like udon noodles, soba can be served in a hot broth or chilled with a dipping sauce, making it a delicious and healthy option any time of year