Japanese cuisine

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth.

Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi.
Seafood and vegetables are also deep-fried in a light batter, as tempura.
Apart from rice, a staple includes noodles, such as soba and udon.

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Source: Wikipedia · Image: Wikimedia Commons · CC BY-SA 3.0

FONDUEPOT

The melting pot — cheese & chocolate fondue, hot pot, and communal dining done right.

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