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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Shiokara
Squid fermented in its own salted viscera, intense brine chaser for sake. A fermented & pickled recipe from Japan.
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Shio Koji
Salted rice-koji paste used to marinate fish, meat and vegetables. 15 min to prepare. Makes about 600 g. A fermented…
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Soba
Nutty buckwheat noodles served chilled with tsuyu or in hot broth. Ready in 1 hr, if making noodles prep and…
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Sukiyaki
Beef and vegetables simmered tableside in sweet soy, dipped in raw egg. Ready in 30 min prep and at the…
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Taiyaki
Sea-bream-shaped waffle filled with red bean paste or custard. Ready in 20 min prep and 25 min cooking. 8 taiyaki.…
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Tsukemono
Rice-bran or salt pickles of daikon, cucumber and aubergine served with every meal. 20 min to prepare. Serves 6 as…
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Udon
Thick chewy wheat noodles in hot dashi broth or chilled with dipping sauce. Ready in 40 min prep and 15…
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Unadon
Grilled eel lacquered with sweet kabayaki sauce over rice. Ready in 20 min prep and 20 min cooking. 2 servings.…
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Umeboshi
Fiercely sour salt-pickled plums dyed red with shiso, one per rice box. 1 hour to prepare. Makes about 1 kg.…