Japan
Ask what Japan eats and the answer starts with this: seasonal precision built on rice, dashi and seafood, from sushi counters to slurped noodle bowls. Look for Sushi (vinegared rice with raw fish or seafood, as nigiri or rolls), Ramen (wheat noodles in pork, soy or miso broth with chashu and egg) and Tempura (seafood and vegetables in gossamer batter, fried and dipped in tentsuyu). Fermented narezushi arrived from Southeast Asia via China; Hanaya Yohei popularised hand-pressed nigiri as Edo fast food in the 1820s. This atlas has 55 Japan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Motsunabe
Fukuoka hotpot of beef offal, cabbage and garlic chives in soy or miso broth. Ready in 40 min prep and…
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Natto
Sticky fermented soybeans over rice with mustard and soy, polarizing breakfast. A fermented & pickled recipe from Japan.
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Nukazuke
Vegetables buried in a live rice-bran bed; sour, salty, faintly effervescent. 30 min to build, then 5 min a day…
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Oden
Winter hotpot of daikon, eggs and fish cakes in light dashi. Ready in 40 min prep and 2 hr cooking.…
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Okonomiyaki
Savory cabbage pancake grilled with pork, sauce, mayonnaise and bonito flakes. Ready in 25 min prep and 30 min cooking.…
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Onigiri
Nori-wrapped rice balls filled with salmon, umeboshi or tuna-mayo. Ready in 25 min prep and 25 min cooking. 8 rice…
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Sake
Brewed rice wine served warm or chilled. A wine & spirit recipe from Japan.
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Sashimi
Pristine slices of raw fish served with soy sauce and wasabi. 30 min to prepare. 4 servings. A main recipe…
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Sencha
Steamed green leaf tea, grassy and slightly astringent, Japan’s everyday cup. Ready in 2 min prep and 1 min cooking.…
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Shabu-shabu
Paper-thin beef swished through kombu broth, dipped in ponzu or sesame. Ready in 30 min prep and at the table…