Japanese Cuisine Guide

`Ryori’ (the Japanese word for cuisine) is a very-wide ranging term, covering everything from formal elaborate meals (called kaiseki) to hearty, country fare that fills your belly and warms your heart. But, whatever the type of food, there are certain principles which are the basis of all Japanese cooking- firstly, every ingredient must be absolutely fresh, and, secondly, the food must not only taste good, but should look good too- art on a plate, so to say.

The staple food, as in many other Asian countries, is rice- a sticky variety, which is supplemented with seafood, chicken, red meat, tofu (beancurd) and a lot of vegetables. For flavourings, various types of soya bean products (including soya sauce), Japanese horseradish, ginger and wine are used. Food can be steamed, grilled, stewed, or even served raw- like the famous sushi, in which raw fish is served with rice and flavourings.  

If you like to experiment with international cuisines, then you should definitely make it a point to sample some of Japan’s specialties- tempura (vegetable or seafood fritters, a legacy of European contacts), soba and udon (noodles), nabemono (one pot dishes), and, of course, the well-known sukiyaki and teriyaki- wholesome, filling sautés which are meals in themselves. And, don’t forget the beverages- the Japanese rice wine, sake and its sweet counterpart, mirin. Japan, incidentally, has more than 2000 brands of sake- tea, and the beer, which is so popular, especially amongst Japan’s urban dwellers.