Sushi, Udon, Sashimi, Somen, California Roll.......
Japanese cuisene is greatly influenced by China and Korea cuisine, however, it has adopted and refined them to create its own unique cooking style and eating habits. Rice and noodle are two primary staples of the Japanese diet. Boiled rice or steam rice, is served at every meal. Noodles come in many varieties. Among the most popular are soba, thin brown noodles made from buckwheat flour; udon, thick white noodles made from wheat flour; and ramen, thin, curly noodles, also made from wheat flour . Soy beans and wheat which were introduced from China have become two major ingredients in Japanese cooking. These include miso (fermented soybean paste) and tofu (a soybean curd that resembles custard). Other common ingredients in Japanese food include bamboo shoots, daikon (a giant white radish), ginger, seaweed, and sesame seed products. Japanese pickles called tsukemono are served at every meal.
most famous dishes. Two
uniquely Japanese foods are sushi (fresh raw seafood with rice) and
sashimi (fresh raw seafood with soy sauce); both rely on freshly caught
fish or seafood