Culture

Japanese food and drink

Washoku, the traditional food culture of Japan, was inscribed on UNESCO's intangible heritage list in 2013. It rests on dashi, rice, seasonality and presentation — and extends from kaiseki to ramen counters and izakaya.

Regional cuisine of Japan by prefectureJapan's regional dishes prefecture by prefecture: local specialities from Hokkaido seafood to Okinawan cooking, each linked to its prefecture profile.

Foundations

WashokuwashokuRice, soup and the seasons on the table Dashi and umamidashiKelp, dried fish and the fifth taste TsukemonotsukemonoSalt, bran and time: the small dish beside every bowl of rice Miso and Soy Saucemiso, shōyuSoybeans, salt, kōji and patience

Dishes

SushisushiFrom preserved fish to the Edo street stall TempuratenpuraA light batter, hot oil and a few seconds of timing WagyuwagyūFour native breeds and the art of marbling BentobentōA whole meal, carefully packed OkonomiyakiokonomiyakiCabbage, batter and the hot iron griddle YakitoriyakitoriEvery part of the bird, over white charcoal OnigirionigiriRice pressed by hand: Japan's everyday portable meal Curry Ricekarē raisuA British-Indian import that became a national comfort food DonburidonburiRice, topping and sauce in a single bowl TonkatsutonkatsuA Western cutlet, deep-fried and made Japanese UnagiunagiCharcoal, tare and a summer tradition under pressure Tofu and Yubatōfu, yubaSoy milk, set and lifted: two quiet staples of the Japanese table Sukiyaki and Shabu-shabusukiyaki, shabushabuThinly sliced beef, cooked at the table two ways Nabenabe ryōriOne pot, many chopsticks: Japan's winter table Chuka Ryorichūka ryōriChinese cooking, reshaped for the Japanese table

Noodles

RamenrāmenA Chinese noodle soup that became a Japanese obsession Soba and udonsoba, udonBuckwheat in the east, wheat in the west

Sweets & fruit

WagashiwagashiBean paste, rice and the seasons in miniature MochimochiPounded rice for gods, New Year and the tea table Fruit CulturekudamonoPerfect fruit as a gift, a season and a regional pride

Drinks

SakenihonshuRice, water, kōji and the brewer's winter Green tearyokuchaSteamed leaves, shaded gardens and the right temperature MatchamatchaShaded leaves, ground to powder and whisked ShochushōchūKōji, a still and the flavour of the harvest AwamoriawamoriBlack kōji, Thai rice and the patience of the kusu jar Japanese Whiskyjapanīzu uisukīA Scottish craft, rebuilt in Japanese valleys Japanese BeerbīruCrisp lager, a first toast and a tax code that shaped a market

Eating out & everyday

KaisekikaisekiThe season, served one small dish at a time IzakayaizakayaSmall plates, cold beer and the evening after work Shojin Ryorishōjin ryōriDevotion in the kitchen: vegetables, tofu and seasonal restraint Konbini and Depachikakonbini, depachikaFrom round-the-clock onigiri to the gourmet basement Street Foodyatai ryōriFestival smoke, market counters and Fukuoka's night stalls Dietary Needsshokuji seigenDashi, soy sauce and mirin: what to know and how to ask