Japanese cuisine

Food is an extremely important component of the Japanese culture. From specific ingredients to the overall meal they create, there are certain and specific traditions that the Japanese still continue to practice today to create distinctive and unique dishes. There are many beliefs and traditions that can still be observed in Japanese cooking today and allow us to enjoy flavorful and delicious dishes.

First, the Japanese believe in creating food according to the season. They use the ingredients that are ripe and prime in the current season in which they are cooking. For instance, they highlight bamboo shoots in the spring and chestnuts in the fall because those are the items that are most apparent in those specific seasons. They also like the season they are cooking in to reflect in the plating of their dishes. The use of inedible tree branches or leaves are also used to present diners with a symbol of the season. Presentation in this regard is also important to the Japanese as Japanese chefs believe that a person should love what they see before they actually consume it.

Secondly, due to the location of the country of Japan and the fact that it is surrounded by water, the protein that is used in a majority of dishes is fish. In addition to the use of fish, the use of soy sauce, miso and umeboshi are common in Japanese dishes. Traditional Japanese dishes will have specific flavoring made up of a combination of Japanese spices and are typically shown in foods that have been grilled or braised.

Many dishes are also always presented in the most impeccable form, as Japanese food masters believe you don’t just eat with your mouth, but also with your eyes.

There are many staple foods that are considered part of Japan's national cuisine today. Below are listed some of the most common: rice. Apart from rice, staples include noodles, which often substitute for a rice-based meal, such as soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles. And also bread, especially Japanese like melon bread.

There are types of Japanese dishes: deep-fried dishes, grilled and pan-fried dishes, sashimi, soups and so on.

Deep-fried dishes: Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried.

Sashimi (Japanese: 刺身, pronounced [saɕimiꜜ]; /səˈʃiːmiː/) is a Japanese delicacy consisting of very fresh raw meat or fish sliced into thin pieces. Sashimi often is the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls. Many Japanese people believe that sashimi, traditionally considered the finest dish in Japanese cuisine, should be eaten before other strong flavors affect the palate

Soup is a very important element of Japanese cuisine and will always accompany a set course meal, together with a bowl of rice. If eaten as part of a meal consisting of several courses, the rice and miso soup are served at the end of the meal.

Japanese traditional sweets are based on red bean paste. Wagashi is typically made from plant ingredients. Is often served with tea.

I hope, my presentation showed you, how different Japanese cuisine is. But it will be better, if you taste it by yourself. Enjoy your meal. Thank you for attention!