How well do you know Japanese food?
Japanese cooking is about seasonality, balance and precision. Six questions, from easy to hard, reveal the ideas behind it.
Did you know?
- Ramen came to Japan from China in the late 19th and early 20th centuries and became one of the country's most beloved foods. Today there are distinct regional styles, from rich pork-bone broth in Fukuoka to miso ramen in Sapporo.
- Tokyo has more restaurants with Michelin stars than any other city in the world. Many of them are small, specialised places seating only a handful of guests at a counter.
- In Japan, it is considered polite to slurp noodles. Slurping cools the hot noodles and is said to bring out their flavour, and it shows the cook that you are enjoying the meal.
The philosophy of the Japanese table
Japanese cuisine places great importance on seasonality. Menus change with the seasons, and ingredients are often chosen at their natural peak, from spring bamboo shoots to autumn mushrooms. Presentation matters too: plates, colours and arrangement are chosen to reflect the time of year and to please the eye as much as the palate.
One soup, three sides
A traditional Japanese meal follows the pattern 'ichiju sansai' — one soup and three side dishes, served with rice and pickles. This structure encourages variety and balance, combining grilled, simmered and raw dishes with different colours and nutrients in modest portions.
Dashi, the foundation
Dashi, a light broth usually made from kombu seaweed and dried bonito flakes, is the base of many dishes, from miso soup to simmered vegetables. It provides deep umami flavour without heavy fat, which is one reason Japanese food can taste rich while remaining light.
Precision and craft
Japanese chefs often train for years in a single skill, such as sushi, tempura or noodle making. Knife work is highly valued, and specialised knives exist for different tasks. This focus on mastery has made Japanese restaurants among the most decorated in international restaurant guides.
Japanese food goes global
Sushi, ramen and tempura are now eaten worldwide, often adapted to local tastes. California rolls, for example, were created outside Japan. At the same time, interest in lesser-known dishes like okonomiyaki and Japanese curry has grown as travellers visit Japan and bring back new favourites.
Bento and everyday food
Everyday Japanese food is often simpler than restaurant cuisine. Bento boxes, packed lunches with rice and several small side dishes, are prepared at home or bought at train stations and convenience stores. Station bento, called ekiben, feature local specialities, so train travellers can taste regional food across the country without leaving their seats.