Japanese cuisine refers to the traditional cooking practices and food culture of Japan, characterized by its emphasis on seasonality, quality ingredients, and presentation. It encompasses a diverse range of dishes and techniques, including sushi (vinegared rice paired with seafood or vegetables), sashimi (fresh raw fish), tempura (battered and deep-fried foods), ramen (noodle soup), and bento (a single-portion takeout or home-packed meal).
Core elements of Japanese cuisine often include rice, seafood, vegetables, and soy-based products like tofu and miso. The cuisine also highlights umami, one of the five basic tastes, which is often enhanced through ingredients such as dashi (broth) made from kelp and bonito flakes.
Japanese meals are typically presented with a balance of colors, flavors, and textures, and are often served in multiple courses, reflecting the aesthetics of Japanese culture. Seasonal ingredients are favored, with dishes evolving in response to the changing seasons.
Overall, Japanese cuisine is not only about sustenance but also about the art of dining, making it a significant aspect of Japan’s cultural identity.
### Special Ehomaki from Oriental Hotel Hiroshima Available for Pre-order This year, the Oriental Hotel Hiroshima is excited to announce the start of pre-orders for their exclusive **Ehomaki** rolls, available…