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Japanese Food
Introduction
Japanese cuisine as a national cuisine has evolved over the centuries from many political and social changes. Starting from the ancient era when much of the cuisine was influenced by Chinese culture. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. The modern term "Japanese cuisine" means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients, and presentation.

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Japanese food index
  • Main dishes
    • Makizushi - A cylindrical piece of sushi.
    • Sashimi - A Japanese delicacy consisting of raw seafood.
    • Sekihan - A Japanese traditional dish.
    • Oyakodon - A Japanese donburi, or rice bowl dish.
    • Nikujaga - A Japanese dish of meat, potatoes, and onion.
    • Gyūdon - A Japanese dish.
    • Teppanyaki - Japanese cuisine using a griddle.
    • Okonomiyaki - A pan-fried Japanese dish.
    • Teriyaki - A cooking technique used in Japanese cuisine.
    • Tamagoyaki - A type of a Japanese omelette.
    • Takoyaki - A popular Japanese dumpling.
    • Kaiseki - A traditional multi-course Japanese dinner.
  • Miscellaneous
    • Tofu - A food of Chinese origin.
    • Miso - A traditional Japanese food.
    • Kusa mochi - A Japanese sweet.
    • Yōkan - A thick jellied dessert.
    • Yukimi Daifuku - A brand of mochi ice cream.
    • Kakigōri - A Japanese dessert made from shaved ice.
    • Ekiben - A specific type of bento boxed meals.
    • Hibachi - A traditional Japanese heating device.
    • Dashi - A class of soup and cooking stocks.
    • Umeshu - A Japanese liqueur.









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