What is Japan's food and drink?

Try favourites like sushi and ramen, taste authentic regional cuisine, and enjoy local sake, shochu and beer . Japanese cuisine is roughly divided into washoku (traditional Japanese dishes like sushi, somen and tempura) and yoshoku (Japanese versions of western dishes, like pasta, omelette and beef stew).

How would you describe the cuisine of Japan?

The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients . Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.

What do Japanese mostly drink?

Whilst sake (rice wine) is the national drink of Japan, lager-beer (pronounced "beer-ru" in Japanese) is the most popular drink. Widely available brands include Kirin, Sapporo, Suntory, and Asahi.

What is Japan's national drink?

Made essentially from just rice and water, sake is Japan's national drink. Sake breweries exist throughout Japan, many utilizing local ingredients.

What makes Japanese food special?

The rich flavour, one-of-a-kind ingredients, and meticulous presentation are just some of the reasons why Japanese cuisine is so special. Its combination of simplicity and complexity makes for an unforgettable culinary experience that will leave you wanting more.

What is Japan's most eaten food?

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes inside Japan, as well. Donburi refers to a bowl of plain, cooked rice with some other food on top of it.

Is Japanese cuisine healthy?

The traditional Japanese diet is considered one of the healthiest diets in the world . The Japanese pride themselves in having one of the lowest rates of obesity in the world, as well as low incidences of certain hormone-dependent cancers. Usually, the Japanese eat three large meals and two snacks each day.

What is in a Japanese breakfast?

However, certain elements are commonly found in a typical Japanese breakfast. These include steamed rice, miso soup, grilled fish, pickles, natto (fermented soybeans), tamagoyaki (rolled omelet), nori (seaweed), and a variety of side dishes such as vegetables, tofu, or salad .

What is a typical Japanese lunch?

The midday meal in Japan often consists of rice or noodle dishes such as ramen, soba and udon bowls . Many people will also take a boxed lunch, known as a bentō, to class or to work with them.

What is Japan's national food?

According to Trends in Japan, curry rice is the national dish of Japan, and it's allegedly eaten once a week. Curry was actually imported from Western cuisine; the British had discovered curry powder in India, then brought it to Japan.

What do Japanese eat while drinking?

Otsumami comes in different types depending on the drink that you consume. It can be pickles, salads, light snacks from konbini (convenience stores), or deep-fried and heavily seasoned foods .

The Regional Cuisine of Japan - Food & Drink (2024)

Overview

Far more than merely sushi and tempura, Japan's eight regions - Chubu, Chugoku, Hokkaido, Kansai, Kanto, Kyushu, Shikoku and Tohoku - are home to an incredible array of local flavours, culinary heritages and unique methods of preparation. Here is a simple introduction to the foods of the eight regions of Japan.

Chubu

Sitting as it does in the centre of Japan's main Honshu island, the cuisine of the Chubu region comes from its nine prefectures - Aichi, f*ckui, Gifu, Ishikawa, Nagano, Niigata, Shizuoka, Toyama and Yamanashi. Sourced from the region's impressive mountain landscapes and bountiful coastlines, many dishes from from Chubu are now national staples.

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Chugoku

Found in the westernmost area of Honshu island, the cuisine of the Chugoku region is made up of the foods of its five prefectures - Hiroshima, Okayama, Shimane, Tottori and Yamaguchi. Running the gamut from warrior to spiritual heritages, the food in this region is home to some curiously fascinating histories, leading to a great variety of flavours, textures and methods of preparation.

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Hokkaido

The cuisine from the region of Hokkaido, Japan's northernmost prefecture and region, is an amazing treasure trove of quality. Its huge ocean borders and massive agricultural sector is the source of much of the country's foodstuffs. With its undeniably fresh seafood, dairy produce, as well as meats and vegetables, Hokkaido is a literal heaven for food lovers.

Kansai

Located in the south-central area of Honshu, the cuisine from the Kansai region is a reflection of the deep political and cultural heritage of its seven prefectures. These prefectures - Hyogo, Kyoto, Mie, Nara, Osaka, Shiga, Wakayama - are home to local foods that begin with nationally loved street stall snacks and range all the way up to Japan's representative high-end dining traditions.

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Kanto

Home to the nation's capital in Tokyo, the cuisine of the Kanto region also includes Chiba, Gunma, Ibaraki, Kanagawa, Saitama and Tochigi prefectures. These seven prefectures offer interesting takes on common dishes and their own traditional foods have a reputation for being more robust in flavour with a blue-collar bent.

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Kyushu

Located in the southernmost area of Japan, the cuisine of the Kyushu region comes from its eight prefectures - f*ckuoka, Kagoshima, Kumamoto, Miyazaki, Nagasaki, Oita, Okinawa and Saga. Courtesy of a vibrant history within the nation, these prefectures offer some surprisingly unique dishes that make full use of the region's climate and location.

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Shikoku

The cuisine of the Shikoku region comes from its four prefectures - Ehime, Kagawa, Kochi and Tokushima. The local foods from each one of these prefectures is marked by a flavour that is deceptively simple. Fresh seafood is a strong feature of the region and a tendency towards buckwheat rather than rice goes well with the region's love of citrus fruit.

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Tohoku

In the far north of Honshu island can be found the cuisine of the Tohoku region. The region's six prefectures - Akita, Aomori, f*ckushima, Iwate, Miyagi and Yamagata - feature a culinary heritage that is tightly bound to their famous cold winters. Heartwarming soups, hotpots and stews are a mainstay as well fascinating techniques of food preservation.

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