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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Umeshu
Green ume plums steeped with rock sugar in spirit, sweet and tart. 40 min to prepare. Makes about 1.8 litres.…
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Wagyu Beef
Intensely marbled beef from Japanese black cattle, seared in small rich portions. Ready in 20 minutes prep and 10 minutes…
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Yakisoba
Wheat noodles griddled with cabbage, pork and sweet-savoury sauce. Ready in 20 min prep and 15 min cooking. 4 servings.…
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Yakitori
Charcoal-grilled chicken skewers glazed with sweet tare or simply salted. Ready in 40 min prep and 20 min cooking. About…
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Yuzu Kosho
Fiery paste of yuzu zest, chili and salt from Kyushu, dabbed on grills. Ready in 45 minutes prep and none…