Japanese Food

The staple of a Japanese meal is rice, the most important domestic crop. While the Westerner might have bread, rice is served with nearly every traditional Japanese meal, from plain rice cooked in a specialized rice cooker to vinegared rice served in a sushi roll to onigiri, cooked rice wrapped in nori seaweed.

Japan is a country that is surrounded by water. The Japanese have taken advantage of this by adopting seafood as a major component of their everyday diet. Other kinds of food include noodles, tofu, and many more!


Sushi is eponymous with Japanese food. This hand-rolled delight is most commonly made with sushi rice, nori, and raw fish.


A frequent dish at the Japanese breakfast, lunch, or dinner table is miso soup. Learn more about the history, health benefits, and usage of the miso seasoning and paste in Japanese cuisine!

Manju Manju

The versatile Japanese food manju is a delicious part of the Japanese diet, particularly during winter when a manju’s warmth and convenience make it a soothing snack that heats you up!


Kanpai! The most popular alcoholic drink is sake, the Japanese equivalent of beer. Learn more about the history and varieties of sake!


Tempura is deep-fried seafood, vegetables, or sometimes meat covered in a lightly seasoned batter. Soba noodles Noodles
Served both warm and cold, in soup and on your plate, Japanese noodles are highlights of many favorite Japanese dishes.


The hot pot dish sukiyaki warms up many Japanese people on cold winter nights. Gathering around in a group as this beef dish cooks right on the table, the Japanese cook sukiyaki as they like it!


Gyoza is a popular Japanese dish that comes in a variety of flavors and is a staple of country’s native cuisine.