Through a long culinary past, the Japanese have developed a sophisticated and refined cuisine highly sensitive to the change of seasons. The modern Japanese diet relies primarily on fish and rice.

Furthermore, it is correct to say that Japanese cuisine is a product of its environment and people. The ease of acquiring fresh ingredients led to sushi, for example, while high temperature and humidity led to varieties of pickled and fermented food like natto and soy sauce and an adaptation of foreign cuisines led to ramen.

A traditional Japanese meal includes a bowl of white Japanese rice (hakumai) with pickles (tsukemono), a bowl of soup and fish, meat or vegetables, called okazu.

Noodles, although originating in China, have become an integral part of Japanese cuisine, often a substitute for rice. The two traditional types of noodles are soba and udon, made from buckwheat and wheat respectively. These are traditionally served in a soy flavored fish broth.

Sushi, the most recognizable form of Japanese cuisine is vinegary rice, topped or mixed with fresh ingredients, usually fish or seafood.

Resources

Japanese chef and author Hiroko Shimbo
www.horokoskitchen.com