Food and Beverages

Tasting a local cuisine is a must when you travel abroad. The food is a part of the culture of that particular country and is evolved and developed through centuries of social and economical changes. Japan has a wonderful and an unique cuisine.

Sushi

Sushi must be the most famous Japanese dish overseas, and also one of the popular dishes among the Japanese themselves. Japanese dine is a sushi restaurant only on special occasions as it is quite expensive. Different kinds of sushi s are available, some of the popular kinds are Meguro (tuna), Toro ( Fatty Tuna), Hamachi (yellow tail), Hirame (flat fish) , Uni (sea urchin roe), Ebi (prawn), and Ika (squid).

The introduction of conveyer belt sushi shops ( kaiten sushi) recently made sushi dining affordable.

Udon

Udon is a type of thick wheat flour noodle of Japanese cuisine. It is similar to Italian pasta, but much thicker.Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawnor kakiage (a type of mixed tempura fritter)

The flavor of broth and topping vary from region to region.

Tempura

Tempura is also one of the famous Japanese foods out of Japan. This is quite a simple dish of seafood and vegetables dipped in tempura batter and then deep fried. Some popular tempura menus are; Ebi (shrimp), Kisu (fish, kind of flat fish), Anago (sea eel), Nasubi (aubergine), Kabocha (pumpkin), Shiitake (mushroom) and Renkon (lotus root). It can simply be eaten with salt or dipped Tentsuyu (light brown, soy sauce based).

Yakiniku

Yakiniku, literally: grilled meat, is Japanese style barbecue. Yakiniku restaurants typically feature a coal grill built into the table. You order from a selection of bite-sized raw meats and vegetable plates and you cook the food yourself. If you're not skilled at grilling, you may incidentally cause a great deal of smoke and flame. The staff may rush over to help you put out your fires. Yakiniku restaurants are the smokiest places in Japan.

Dango

Dango are a type of Japanese dumpling that are usually served on a stick. They have a chewy texture similar to mochi. Dango are made from mochiko: a rice flour that's used to make chewy stuff. They are normally served with a sweet topping such as anko or kinako. Another variation known as Mitarashi Dango has a thick savory-sweet glaze with a soy sauce base. These are amongst the stickiest of all Japanese snacks and are a little tricky to eat.

Kaiseki

Kaiseki is a Japanese multi-course meal. In Kyoto and Osaka, there are many fine kaiseki restaurants that are famous throughout Japan and the world. Some have been given Michelin stars. A Kyoto kaiseki meal comprises several courses of Japanese delicacies such as sashimi, or sliced raw fish, grilled fish, and soup. In kaiseki there is no such thing as a main course. Seasonal ingredients are featured. The courses are presented beautifully on fine plates and bowls.

Shochu

Shochu is a distilled spirit with high alcohol content (20~50%) made from rice, wheat, sweet potatoes. It is popular to mix Shochu with hot or chilled water, coke and oolong-tea.

Ramen

Ramen is originally from china, but now it became one of the typical Japanese dishes. It consists of Chinese-style wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma (lactate-fermented bamboo shoots) and green onions Nearly every region in Japan has its own variation of ramen, from the pork bone broth ramen of Kyushu to the miso ramen of Hokkaido.

Soba

Soba , is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours . They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.

Soba is a good nutritional addition to a diet reliant on white rice and wheat flour. Thiamine, missing from white rice, is present in soba.. The tradition of eating soba arose in the Edo period. Soba is typically eaten with chopsticks.

Yakitori

Yakitori is skewers of barbecued chicken. Almost every part of chicken, even skin, liver and cartilage can be used for yakitori. As with most Japanese dishes it is seasoned simply with Shio (salt) or Tare (sweet soy sauce). Yakitori shops and Izakaya are a popular place to have a quick drink and bite after a long day at work..

Shabu Shabu

A hotpot of thinly sliced beef or pork prepared at your table by submerging a single piece of meat in a hot broth and swishing it around until it's cooked. The term shabu-shabu is a Japanese onomatopoeia, or sound-effect word, that imitates a swishing sound. It could be literally translated as "swish-swish."

Sake

Sake is a Japanese rice wine, alcohol content is about 15~20%. The combination of Sake and Japanese cuisine are absolutely superb, you can enjoy it hot (atsu-kan) or chilled Shochu is a distilled spirit with high alcohol content (20~50%) made from rice, wheat, sweet potatoes. It is popular to mix Shochu with hot or chilled water, coke and oolong-tea.

Shojin Ryori

Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians and meat-eaters alike.
A typical shojin ryori meal is centered around soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to Japan’s elegant haute cuisine called kaiseki, and today can be eaten at the dining halls located in Buddhist temples across Japan.

Okonomiyaki

Okonomiyaki is a Japanese style meat (or seafood) and vegetable pancake. Mixed ingredients (cabbage, sliced pork, squid and egg) in one bowl, then stir up, and cooked on the Teppan (iron hot plate) normally set at your table. Most of the customers cook Okonomiyaki at their table by themselves, but if you don't know how to cook, of course staff is happy to help you. Okonomiyaki restaurant is fun place to eat. You will then have very local unique eating experience.

Miso Soup

In Japan, miso soup is as important to breakfast as coffee. It's a hearty soup of dashi , miso and tofu. It often includes a variety of vegetables, seafood and meat. A good miso soup balances >ingredients that float with ingredients that sink.

Mochi

A sticky variety of Japanese rice known as mochigome that has been pounded into a paste. Toasted and eaten directly. Also used in a variety of Japanese dishes and desserts. Onigiri is any rice that's designed to be eaten by hand. It's the Japanese equivalent of the sandwich.

Yakisoba

Fried noodles in a thick sweet sauce resembling tonkatsu sauce. Despite the name, Yakisoba isn't made from soba noodles but a wheat noodle similar to ramen. Yakisoba is commonly sold at convenience stores and by street vendorsat festivals. It's also an easy dish to prepare at home.

Tea

Japanese people drink tea every day and at any time. It is never served with sugar, milk or cream. Macha (bitter green tea made of tea leaf powder) is a special kind of tea served in the traditional tea ceremonies, but seldom drank at home.

Japanese Whisky

Japanese whisky is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.
The brand yamazaki earned high reputation among whisky lovers all are the world and considers one of the best whisky.