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Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.. Foreign food, in particular Chinese food in the form of noodles in soup call

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MANGA?

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SPORT?

Karatedo

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WHAT'S THE NAME OF THIS

COUNTRY?

Japan

• Japan ( 日 本国 ) is an island nation in East Asia Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south The characters that make

up Japan's name means "sun-origin", which is why Japan is often referred to as the "Land of the Rising Sun".

• The culture of Japan has evolved greatly over the millennia, from the country's prehistoric Jōmon period, to its contemporary hybrid culture, which combines influences from Asia, Europe, and North America The inhabitants of Japan experienced a long period of relative isolation from the outside world during the Tokugawa shogunate, until the arrival of "The Black Ships" and the Meiji period.

• Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth Fish is common in the traditional cuisine It is often grilled, but it may also be served raw as sashimi or in sushi Seafood and vegetables are also deep-fried in a light batter as tempura

•Apart from rice, staples include noodles, such as soba and udon Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common

Japanese often pay much attention to style and very picky in food processing.

The flavor of Japanese food

is more simple than Western

food

When finished eating, they thanks again:

Sukiyaki is a family dish, reflecting the cozy gather whole family sitting around the kitchen table for each pick up food from the pot steaming aromatic Sukiyaki Sukiyaki is processed at the table by cooked slices of thinly sliced beef with vegetables, tofu and noodles.

HOW TO MAKE SUKIYAKI?

Tempura is fried foods which are popular in Japan, we can say this is the typical dish of the

"Land of the Rising Sun" Tempura is fried dish

of vegetable oil after rolling the mixture of egg, water and flour The composition or used as, shrimp, fish and seasonal vegetables To make Tempura, we often use shrimp, fish, vegetable

HOW TO MAKE TEMPURA?

There are various kinds of sushi dishes, such as nigirizushi, makizushi, chirashi Sushi is the most famous Japanese dish outside of Japan, and one

of the most popular dishes among the Japanese themsekves.

It is not only delicious but also very healthy.

Sashimi is thinly sliced, raw food It is one of the most famous dishes in the Japanese cuisine Seafood is most commonly eaten as sashimi, but other types of meats (such as beef, horse and deer) and foods (such as yuba tofu skin and konnyaku) can also be served as sashimi Some people confuse sashimi with sushi Unlike sashimi, sushi includes vinegared rice.

Most types of sashimi are seasoned with soy

sauce by dipping each piece into a small dish of soy sauce before eating it It is usually the diners' responsibility to fill the small dishes with soy

sauce, and it is good manner to pour only as

much soy sauce as needed.

Depending on the type of sashimi, a little bit of wasabi or ground ginger may be added to the

sashimi piece This is most elegantly done by

dabbing the wasabi or ginger directly onto the

pieces of sashimi (as opposed to mixing it into the soy sauce) Some people also enjoy eating

the daikon and shiso garnishes; both vegetables have a fresh, minty taste

Yakitori are grilled chicken skewers made from bite sized pieces of meat from all different parts

of the chicken, such as the breasts, thighs, skin, liver and other innards Usually made to order and cooked over charcoal, yakitori is a popular, inexpensive dish commonly enjoyed together with a glass of beer The best yakitori is served at specialty restaurants, known as yakitori-ya, but it can also be found at many other types of restaurants across Japan, such as izakaya, and at festival food stands

Shabu-shabu was introduced in Japan in the 20th century with the opening of the restaurant in Osaka, where the name was invented Its origins are traced back to the Chinese hot pot known as shuan yang rou Shabu-shabu is most similar to the original Chinese version when compared to other Japanese dishes (such

as sukiyaki) Suehiro registered the name as a trademark

in 1955 Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (often called

"Little Tokyos") in countries such as the United States and Canada.

Soba

Udon are thick Japanese noodles made of wheat flour They are thicker than soba noodles, white and chewier Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes Below is a list of udon dishes that tourists will commonly find at restaurants across Japan Note that there are some regional differences in terms of naming and seasoning

1 Zaru Udon (cold)

2 Kake Udon (hot)

3 Kamaage Udon (hot)

4 Tanuki Udon (hot/cold)

5 Tempura Udon (hot/cold)

6 Curry Udon (hot)

7 Chikara Udon (hot)

8 Nabeyaki Udon (hot)

Soba noodles are noodles made of buckwheat flour, roughly as thick as spaghetti, and prepared

in various hot and cold dishes Soba dishes are very popular and easily available nationwide As 100% buckwheat soba noodles tend to be brittle, many restaurants add some wheat flour when preparing their noodles Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%.

The most basic soba dish is mori soba in which boiled, cold soba noodles are eaten with a soya based dipping sauce (tsuyu) Many soba dishes are eaten throughout the year, while others are only available seasonally A special kind of soba dish is Toshikoshi Soba, a symbol of longevity, that is only eaten on New Year's Eve.

Like pasta, soba noodles are available in dried form in supermarkets, but they taste best if freshly made by hand from flour and water Soba making has long been a popular hands-on activity for domestic and international travelers

Soba can be served either hot or cold Below are some of the more common varieties tourists will encounter

1 Mori/Zaru Soba (cold)

2 Kake Soba (hot)

3 Kitsune Soba (hot/cold)

4 Tanuki Soba (hot/cold)

5 Tempura Soba (hot/cold)

6 Tsukimi Soba (hot)

7 Tororo Soba (hot/cold)

8 Sansai Soba (hot)

9 Nanban Soba (hot)