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NEXI HOME BUSINESS DOWNLOADS PERSONALHOME RANDOM WORDS RESULTS JAPANESE FINNISH COMPOSITES RUOMEI HUMáRROJA AHTAA KANAI KäYNTIKA WIKKA PATKIN HUMIYA APUSHU SEKI ABUNTI ARTIETE IKIPUR PELLIN HäIVUT TEANO KIEN HELTUT YHTI ESPUSE JOKYO SODESU SUUSTA LISUKA LIIKKI IWAGYAR POLON SAKYMMY PARIMO ENGLIA DARIIN HELO PERöILU VIIN HISää SIVE HAISSA -NIIKA KAKYO TUKSELE LOKYMäN PASA MUUDEN POLUA MAEBUEET SUUN TOITAA NOBELD HELON OPEDE AIHDE RUGUêS KUOTO LAJENJA PäIN SLOGAI PASTA ENNERVAT BAHJOIN PARA TERI URAT KATTU HEVOA KYOHTI LISTA JäTIO KOSENTI ÅRHEAK ARTSU YKSI TAISTELU NAGOE CHOPUR KOKA AKIPEDE KEHTI NARAT öLJAPALà MYöKAA ÄITUNOT ENSK KOBELLA NEUVA MANO KOSé HANDS NOBERI EIGAMA LIEU MINEN KUSTU ASAI GUSILTAA KIRO JUUTA SLOSIA TOIMA TIETE PERHEIM WHAT NEXT ANOTHER BATCH RANDOM WORDS FROM SAME SEED BATCH LONGER WORDS FROM SAME SEED ORIGINAL WORD LIST THAT THESE WORDS WERE CREATED FROM VIEW AVAILABLE WORD LISTS RANDOM WORDS HOME WORD LISTS WORD LIST SAMPLE LISTS BREAKFAST CEREALS COOL WORDS SHAKESPEARE NAMES GIRL NAMES ABOUT CONTACT SEAN PUCKETT HELP IMPROVE WIKIPEDIA SUPPORTING FINANCIALLY JAPANESE CUISINE FROM WIKIPEDIA FREE ENCYCLOPEDIA JUMP NAVIGATION SEARCH THIS ARTICLE CONTAINS JAPANESE TEXT WITHOUT PROPER RENDERING SUPPORT QUESTION MARKS BOXES OTHER SYMBOLS INSTEAD KANJI KANA KAISEKI CUISINEJAPANESE CUISINE DEVELOPED OVER CENTURIES RESULT MANY POLITICAL SOCIAL CHANGES CUISINE EVENTUALLY CHANGED WITH ADVENT MEDIEVAL WHICH USHERED SHEDDING ELITISM WITH SHOGUN RULE EARLY MODERN MASSIVE CHANGES TOOK PLACE THAT INTRODUCED NON-JAPANESE CULTURES MOST NOTABLY WESTERN CULTURE JAPAN MODERN TERM JAPANESE CUISINE NIHON WASHOKU MEANS TRADITIONAL-STYLE JAPANESE FOOD SIMILAR WHAT ALREADY EXISTED BEFORE NATIONAL SECLUSION BROADER SENSE WORD COULD ALSO INCLUDE FOODS WHOSE INGREDIENTS COOKING METHODS WERE SUBSEQUENTLY INTRODUCED FROM ABROAD WHICH HAVE BEEN DEVELOPED JAPANESE MADE THEM THEIR JAPANESE CUISINE KNOWN EMPHASIS SEASONALITY FOOD SHUN QUALITY INGREDIENTS PRESENTATION CONTENTS HIDE NATIONAL CUISINE HISTORY ANCIENT HEIAN PERIOD KAMAKURA PERIOD MODERN COMMON STAPLE FOODS FOUND NATIONAL LEVEL SHUSHOKU COMMON FOODS DISHES FOUND NATIONAL LEVEL IMPORTED ADAPTED FOODS SHOKU REGIONAL CUISINE INGREDIENTS TRADITIONAL TABLE SETTINGS DINING ETIQUETTE DISHES SPECIAL OCCASIONS SAKE FOREIGN FOOD CUISINE OUTSIDE JAPAN NOTES REFERENCES ALSO EXTERNAL LINKS EDIT NATIONAL CUISINE EDIT HISTORY EDIT ANCIENT HEIAN PERIOD FOLLOWING PERIOD JAPANESE SOCIETY SHIFTED FROM SEMI-SEDENTARY HUNTER-GATHERER LIFESTYLE AGRICULTURAL SOCIETY THIS PERIOD WHICH RICE CULTIVATION BEGAN HAVING BEEN INTRODUCED DIRECTLY FROM KOREA CITATION NEEDED SHORT-GRAIN RICE BEEN ONLY TYPE RICE GROWN JAPAN WHICH CONTRASTS WITH LONG-GRAIN RICE GROWN OTHER ASIAN REGIONS RICE COMMONLY BOILED PLAIN CALLED GOHAN MESHI COOKED RICE SINCE ALWAYS BEEN PREFERRED STAPLE MEAL TERMS USED SYNONYMS WORD MEAL PEASANTS OFTEN MIXED MILLET WITH RICE ESPECIALLY MOUNTAINOUS REGIONS WHERE RICE PROLIFERATE DURING KOFUN PERIOD SOME JAPANESE CIVILIZATION CAME FROM KOREA WHICH HEAVILY INFLUENCED JAPAN SUCH BUDDHISM LARGE INFLUENCE JAPANESE CULTURE AFTER CENTURY JAPAN DIRECTLY PURSUED IMITATION CHINESE CULTURE UNDER TANG DYNASTY THIS INFLUENCE THAT MARKED TABOOS CONSUMPTION MEAT JAPAN EMPEROR TEMMU DECREED PROHIBITION CONSUMPTION CATTLE HORSE DOGS MONKEYS CHICKENS DURING MONTHS YEAR BREAK WOULD MEAN DEATH SENTENCE MONKEY EATEN PRIOR THIS TIME EATEN MORE RITUALISTIC STYLE MEDICINAL PURPOSES CHICKEN WERE OFTEN DOMESTICATED PETS WHILE CATTLE HORSES WERE RARE TREATED SUCH HORSE WOULD RITUALLY SACRIFICED FIRST RICE PADDY CULTIVATION RITUAL INTRODUCED FROM CHINA EMPEROR TEMMU'S DECREE HOWEVER CONSUMPTION DEER WILD BOAR WHICH WERE IMPORTANT JAPANESE DIET THAT TIME CENTURY MANY ADDITIONAL DECREES MADE EMPERORS EMPRESSES KILLING ANIMALS EMPRESS DECREED EVEN FISHING MADE PROMISE THAT ADEQUATE RICE WOULD GIVEN FISHERMEN WHOSE LIVELIHOOD WOULD OTHERWISE BEEN DESTROYED REGULATIONS WERE ENACTED THAT STATED THAT GOVERNMENT OFFICIAL MEMBER NOBILITY THAT MEAT DEEMED UNCLEAN THREE DAYS COULD PARTICIPATE SHINTO OBSERVANCES IMPERIAL COURT CHOPSTICKS CHOPSTICK RESTIT ALSO INFLUENCE CHINESE CULTURES THAT BROUGHT CHOPSTICKS JAPAN EARLY THIS PERIOD CHOPSTICKS THIS TIME WERE USED NOBILITY BANQUETS THEY WERE USED EVERYDAY UTENSILS HOWEVER HANDS WERE STILL COMMONLY USED WITH METAL SPOONS WERE ALSO USED DURING CENTURY ONLY NOBILITY DINING TABLES WERE ALSO INTRODUCED JAPAN THIS TIME COMMONERS USED LEGLESS TABLE CALLED OSHIKI WHILE NOBILITY USED LACQUERED TABLE WITH LEGS CALLED EACH PERSON USED THEIR TABLE LAVISH BANQUETS NOBILITY WOULD HAVE MULTIPLE TABLES EACH INDIVIDUAL BASED UPON NUMBER DISHES PRESENTED UPON DECLINE TANG DYNASTY CENTURY JAPAN MADE MOVE TOWARD INDIVIDUALITY CULTURE CUISINE ABANDONMENT SPOON DINING UTENSIL MARKED DIFFERENCES COMMONERS WERE EATING WITH CHOPSTICKS WELL TRADE CONTINUED WITH KOREA CHINA INFLUENCE MASS FROM OUTSIDE JAPAN WOULD SEEN AGAIN UNTIL CENTURY CENTURIES MARKED LEVEL REFINEMENT COOKING ETIQUETTE FOUND CULTURE HEIAN NOBILITY COURT CHEFS WOULD PREPARE MANY VEGETABLES SENT FROM COUNTRYSIDE COURT BANQUETS WERE COMMON LAVISH GARB NOBILITY DURING THESE EVENTS REMAINED CHINESE STYLE WHICH DIFFERENTIATED THEM FROM PLAIN CLOTHES COMMONERS DISHES CONSUMED POST CENTURY INCLUDED GRILLED FISH MEAT YAKIMONO SIMMERED FOOD NIMONO STEAMED FOODS MUSHIMONO SOUPS MADE FROM CHOPPED VEGETABLES FISH MEAT ATSUMONO JELLIED FISH NIKOGORI SIMMERED WITH SEASONINGS SLICED FISH SERVED VINEGAR SAUCE NAMASU VEGETABLES SEAWEED FISH STRONG DRESSING AEMONO PICKLED VEGETABLES TSUKEMONO THAT WERE CURED SALT CAUSE LACTIC FERMENTATION WERE AVOIDED ALMOST UNIVERSALLY COOKING SESAME USED RARELY GREAT EXPENSE PRODUCE DOCUMENTS FROM HEIAN NOBILITY NOTE THAT FISH WILD FOWL WERE COMMON TABLE ALONG WITH VEGETABLES THEIR BANQUET SETTINGS CONSISTED BOWL RICE SOUP LONG WITH CHOPSTICKS SPOON ALONG WITH THREE SEASONINGS WHICH WERE SALT VINEGAR HISHIO WHICH FERMENTATION SOYBEANS RICE WHEAT SAKE SALT FOURTH PLATE PRESENT MIXING SEASONINGS DESIRED FLAVOR DIPPING THEIR FOOD INTO FOUR TYPES FOOD PRESENT BANQUET CONSISTED DRIED FOODS HIMONO FRESH FOODS NAMAMONO FERMENTED DRESSED FOOD KUBOTSUKI DESSERTS KASHI DRIED FISH FOWL WERE THINLY SLICED SALTED SALMON PHEASANT STEAMED DRIED ABALONE DRIED GRILLED OCTOPUS WHILE FRESH FISH SHELLFISH FOWL WERE SLICED VINEGAR SAUCE GRILLED CARP BREAM SALMON TROUT PHEASANT KUBOTSUKI CONSISTED SMALL BALLS FERMENTED SQUIRT FISH GIBLETS ALONG WITH JELLYFISH AEMONO DESSERTS WOULD HAVE INCLUDED CHINESE CAKES VARIETY FRUITS NUTS INCLUDING PINE NUTS DRIED CHESTNUTS ACORNS JUJUBE POMEGRANATE PEACH APRICOT PERSIMMON CITRUS MEAL WOULD ENDED WITH SAKE EDIT KAMAKURA PERIOD KAMAKURA PERIOD MARKED LARGE POLITICAL CHANGE JAPAN PRIOR KAMAKURA PERIOD SAMURAI WERE GUARDS LANDED ESTATES NOBILITY NOBILITY HAVING LOST CONTROL JAPANESE COUNTRYSIDE FELL UNDER MILITARISTIC RULE PEASANT CLASS SAMURAI WITH MILITARY GOVERNMENT BEING KAMAKURA GIVING PERIOD ONCE POSITION POWER BEEN EXCHANGED ROLE COURT BANQUETS CHANGED COURT CUISINE WHICH PRIOR THIS TIME EMPHASIZED FLAVOR NUTRITIONAL ASPECTS CHANGED HIGHLY CEREMONIAL OFFICIAL CAPACITY MINAMOTO YORITOMO FIRST SHOGUN PUNISHED OTHER SAMURAI FOLLOWED PRIOR SHOWY BANQUET STYLE NOBILITY SHOGUN BANQUET CALLED ATTENDED MILITARY LEADERS FROM PROVINCES ORIGINALLY REFERRED LUNCHEON FESTIVAL DAYS ATTENDED SOLDIERS GUARDS DURING HEIAN PERIOD SUCH ATTACHED WARRIOR CLASS MENU USUALLY CONSISTED DRIED ABALONE JELLYFISH AEMONO PICKLED CALLED UMEBOSHI SALT VINEGAR SEASONING RICE LATER PERIOD HONZEN BANQUET BECAME POPULARIZED CUISINE SAMURAI CAME DISTINCTLY FROM THEIR PEASANT ROOTS MEALS PREPARED EMPHASIZED SIMPLICITY WHILE BEING SUBSTANTIAL SPECIFICALLY CUISINE AVOIDED REFINEMENT CEREMONY LUXURY SHEDDING FURTHER CHINESE INFLUENCE SPECIFIC EXAMPLE CHANGE FROM WEARING TRADITIONAL CHINESE GARB DISTINCT CLOTHING STYLE THAT COMBINED SIMPLISTIC CLOTHING COMMON PEOPLE THIS STYLE EVOLVED INTO KIMONO MIDDLE AGES BUDDHIST VEGETARIAN PHILOSOPHY STRENGTHENED DURING KAMAKURA PERIOD BEGAN SPREAD PEASANTS THOSE WERE INVOLVED TRADE SLAUGHTERING ANIMALS FOOD LEATHER CAME UNDER DISCRIMINATION THOSE PRACTICING THIS TRADE WERE CONSIDERED OPPOSITION BUDDHIST PHILOSOPHY TAKING LIFE WHILE UNDER SHINTO PHILOSOPHY THEY WERE CONSIDERED DEFILED THIS DISCRIMINATION EVENTUALLY INTENSIFIED CREATION SEPARATE CASTE EDIT MODERN THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY JAPANESE CUISINE BASED COMBINING STAPLE FOODS SHUSHOKU TYPICALLY RICE NOODLES WITH SOUP OKAZU DISHES MADE FROM FISH MEAT VEGETABLE TOFU LIKE DESIGNED FLAVOR STAPLE FOOD THESE TYPICALLY FLAVORED WITH DASHI MISO SAUCE USUALLY HIGH SALT STANDARD JAPANESE MEAL GENERALLY CONSISTS SEVERAL DIFFERENT OKAZU ACCOMPANYING BOWL COOKED WHITE JAPANESE RICE GOHAN BOWL SOUP SOME TSUKEMONO PICKLES MOST STANDARD MEAL COMPRISES THREE OKAZU TERMED ICHIJ -SANSAI SOUP THREE SIDES DIFFERENT COOKING TECHNIQUES APPLIED EACH THREE OKAZU THEY SASHIMI GRILLED SIMMERED SOMETIMES CALLED BOILED STEAMED DEEP-FRIED VINEGARED DRESSED THIS JAPANESE VIEW MEAL REFLECTED ORGANIZATION JAPANESE COOKBOOKS ORGANIZED INTO CHAPTERS ACCORDING COOKING TECHNIQUES OPPOSED PARTICULAR INGREDIENTS MEAT SEAFOOD THERE ALSO CHAPTERS DEVOTED SOUPS SUSHI RICE NOODLES SWEETS JAPAN ISLAND NATION PEOPLE MUCH SEAFOOD MEAT-EATING BEEN RARE UNTIL FAIRLY RECENTLY RESTRICTIONS PLACED UPON BUDDHISM CITATION NEEDED HOWEVER STRICTLY VEGETARIAN FOOD RARE SINCE EVEN VEGETABLE DISHES FLAVORED WITH UBIQUITOUS DASHI STOCK USUALLY MADE WITH KATSUOBUSHI DRIED SKIPJACK TUNA FLAKES EXCEPTION VEGETARIAN DISHES DEVELOPED BUDDHIST MONKS HOWEVER ADVERTISED USUALLY AVAILABLE PUBLIC EATING PLACES INCLUDES SOME NON-VEGETARIAN ELEMENTS NOODLES ESSENTIAL PART JAPANESE CUISINE USUALLY ALTERNATIVE RICE-BASED MEAL SOBA THIN GRAYISH-BROWN NOODLES CONTAINING BUCKWHEAT FLOUR UDON THICK WHEAT NOODLES MAIN TRADITIONAL NOODLES SERVED COLD WITH SOY-DASHI FLAVORINGS CHINESE-STYLE WHEAT NOODLES SERVED MEAT STOCK BROTH KNOWN RAMEN HAVE BECOME EXTREMELY POPULAR OVER LAST CENTURY EDIT COMMON STAPLE FOODS FOUND NATIONAL LEVEL SHUSHOKU THERE MANY STAPLE FOODS THAT CONSIDERED PART NATION'S NATIONAL CUISINE TODAY BELOW LISTS MORE COMMON DISHES AVAILABLE JAPAN NATIONAL LEVEL TAMAGO KAKE GOHAN LEFT TSUKEMONO MISO-SHIRU MISO SOUP RICE GOHAN RICE MOST OFTEN SERVED JAPAN SHORT-GRAIN JAPONICA VARIETY TRADITIONAL JAPANESE SETTING SERVED CONIC BOWL KNOWN GOHAN MESHI GENERALLY ONLY MALES MESHI WESTERN-INFLUENCED DISHES WHERE RICE OFTEN SERVED PLATE SUCH CURRIES CALLED RAISU AFTER ENGLISH WORD RICE OTHER RICE DISHES INCLUDE KAYU OKAYU DONBURI BOWL SUSHI COMMON RICE DISHES FOUND NATIONAL LEVEL NOODLES MEN-RUI OFTEN TAKES PLACE RICE MEAL HOWEVER JAPANESE APPETITE RICE STRONG THAT MANY RESTAURANTS SERVE NOODLES-RICE COMBINATION SETS COMMON NOODLE DISHES FOUND NATIONAL LEVEL BREAD BREAD WORD DERIVED FROM PORTUGUESE NATIVE JAPAN CONSIDERED TRADITIONAL JAPANESE FOOD SINCE INTRODUCTION CENTURY BECOME COMMON COMMON BREADS FOUND NATIONAL LEVEL EDIT COMMON FOODS DISHES FOUND NATIONAL LEVEL THERE MANY DISHES THAT CONSIDERED PART NATION'S NATIONAL CUISINE TODAY BELOW LISTS MORE COMMON DISHES AVAILABLE JAPAN NATIONAL LEVEL COMMON JAPANESE SAVORY MAIN SIDE DISHES OKAZU FOUND NATIONAL LEVEL GRILLED PAN-FRIED DISHES YAKIMONO STEWED SIMMERED DISHES NIMONO STIR-FRIED DISHES ITAMEMONO STEAMED DISHES MUSHIMONO DEEP-FRIED DISHES AGEMONO SASHIMI SOUPS SUIMONO SHIRUMONO PICKLED SALTED DRESSED FOODS TSUKEMONO AEMONO SUNOMONO CHINMI COMMON JAPANESE SWEETS SNACKS OKASHI OYATSU FOUND NATIONAL LEVEL JAPANESE-STYLE SWEETS WAGASHI OLD-FASHIONED JAPANESE-STYLE SWEETS DAGASHI WESTERN-STYLE SWEETS GASHI SWEETS BREAD KASHI TEAS OTHER DRINKS FOUND NATIONAL LEVEL FLAVORINGS USED NATIONAL LEVEL EDIT IMPORTED ADAPTED FOODS JAPAN INCORPORATED IMPORTED FOOD FROM ACROSS WORLD MOSTLY FROM ASIA EUROPE LESSER EXTENT AMERICAS HAVE HISTORICALLY ADAPTED MANY MAKE THEM THEIR FOODS IMPORTED FROM PORTUGAL CENTURY OTHER ADAPTED CUISINES JAPAN FUSION DISHES EDIT SHOKU MAIN ARTICLE SHOKU JAPAN TODAY ABOUNDS WITH HOME-GROWN LOOSELY WESTERN-STYLE FOOD MANY THESE WERE INVENTED WAKE MEIJI RESTORATION NATIONAL SECLUSION WHEN SUDDEN INFLUX FOREIGN PARTICULAR WESTERN CULTURE MANY RESTAURANTS SERVING WESTERN FOOD KNOWN SHOKU SHORTENED FORM SEIY SHOKU WESTERN CUISINE OPENING CITIES RESTAURANTS THAT SERVE THESE FOODS CALLED SHOKUYA WESTERN CUISINE RESTAURANTS MANY SHOKU ITEMS FROM THAT TIME HAVE BEEN ADAPTED DEGREE THAT THEY CONSIDERED JAPANESE INTEGRAL PART JAPANESE FAMILY MENU MANY SERVED ALONGSIDE RICE MISO SOUP EATEN WITH CHOPSTICKS THEIR ORIGINS THESE STILL CATEGORIZED SHOKU OPPOSED MORE TRADITIONAL WASHOKU JAPANESE CUISINE COMMON SHOKU DISHES EDIT REGIONAL CUISINE MAIN ARTICLE JAPANESE REGIONAL CUISINE THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY JAPANESE CUISINE OFFERS VAST ARRAY REGIONAL SPECIALITIES KNOWN JAPANESE MANY THEM ORIGINATING FROM DISHES PREPARED USING TRADITIONAL RECIPES USING LOCAL INGREDIENTS WHILE LOCAL INGREDIENTS AVAILABLE NATIONWIDE SOME ORIGINALLY REGIONAL DISHES SUCH OKONOMIYAKI EDO-STYLE SUSHI HAVE SPREAD THROUGHOUT JAPAN LONGER CONSIDERED SUCH MANY REGIONAL SPECIALTIES SURVIVE THIS WITH SOME ONES STILL BEING CREATED REGIONALISM ALSO APPARENT MANY DISHES WHICH SERVED THROUGHOUT JAPAN SUCH ZONI SOUP EXAMPLE DASHI-BASED BROTH SERVING UDON NOODLES HEAVY DARK SAUCE SIMILAR SOBA BROTH EASTERN JAPAN WHILE WESTERN JAPAN BROTH RELIES MORE COMPLEX DASHI-FLAVORING WITH HINT LIGHT SAUCE EDIT INGREDIENTS ALSO LIST JAPANESE INGREDIENTS CATEGORY JAPANESE INGREDIENTS FOLLOWING LIST INGREDIENTS FOUND JAPANESE CUISINE RICE BEANS EGGS FLOUR FRUITS WHEAT GLUTEN MEATS MUSHROOMS NOODLES PRODUCTS VEGETABLES MANY TYPES SEAFOOD PART JAPANESE CUISINE ONLY MOST COMMON LIST BELOW INCLUDES FRESHWATER VARIETIES SEAFOOD FINNED FISH MAMMALS SHELLFISH CRAB KANI PROCESSED SEAFOOD SEAWEED EDIT TRADITIONAL TABLE SETTINGS THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY TRADITIONAL JAPANESE TABLE SETTING VARIED CONSIDERABLY OVER CENTURIES DEPENDING PRIMARILY TYPE TABLE COMMON DURING GIVEN BEFORE CENTURY SMALL INDIVIDUAL TABLES HAKOZEN FLAT FLOOR TRAYS WERE BEFORE EACH DINER LARGER TABLES CHABUDAI THAT ACCOMMODATED ENTIRE FAMILIES WERE GAINING POPULARITY BEGINNING CENTURY THESE GAVE WESTERN STYLE DINING TABLES CHAIRS CENTURY TRADITIONALLY RICE BOWL PLACED LEFT SOUP BOWL RIGHT BEHIND THESE EACH OKAZU SERVED INDIVIDUAL PLATE BASED STANDARD THREE OKAZU FORMULA BEHIND RICE SOUP THREE FLAT PLATES HOLD THREE OKAZU BACK LEFT BACK RIGHT CENTER PICKLED VEGETABLES OFTEN SERVED SIDE COUNTED PART THREE OKAZU CHOPSTICKS GENERALLY PLACED VERY FRONT TRAY NEAR DINER WITH POINTED ENDS FACING LEFT SUPPORTED CHOPSTICK REST HASHIOKI EDIT DINING ETIQUETTE THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY CUSTOMARY ITADAKIMASU RECEIVE BEFORE STARTING MEAL GOCHIS SAMA DESHITA FEAST HOST AFTER MEAL RESTAURANT STAFF WHEN LEAVING TOWEL BEFORE EATING MOST DINING PLACES WILL PROVIDE EITHER TOWEL PLASTIC-WRAPPED NAPKIN THIS CLEANING HANDS PRIOR EATING AFTER RUDE THEM WASH FACE PART BODY OTHER THAN HANDS BOWLS RICE SOUP EATEN PICKING RELEVANT BOWL WITH LEFT HAND USING CHOPSTICKS WITH RIGHT VICE-VERSA LEFT HANDED TRADITIONALLY EVERYONE HOLDS CHOPSTICKS THEIR RIGHT HAND BOWL THEIR LEFT THIS AVOIDS RUNNING INTO EACH OTHERS' WHEN SITTING CLOSE TOGETHER THIS SAFEST FORMAL SITUATIONS LEFT-HANDED EATING MORE ACCEPTABLE TODAY BOWLS SOUP NOODLE SOUP DONBURI OCHAZUKE LIFTED MOUTH WHITE RICE SAUCE SAUCE USUALLY POURED OVER MOST FOODS TABLE DIPPING DISH USUALLY PROVIDED SAUCE HOWEVER MEANT POURED DIRECTLY ONTO TOFU GRATED DAIKON DISHES PARTICULAR SAUCE SHOULD NEVER POURED ONTO RICE SOUP NOODLES SLURPED CHOPSTICKS NEVER LEFT STICKING VERTICALLY INTO RICE THIS RESEMBLES INCENSE STICKS WHICH USUALLY PLACED VERTICALLY SAND DURING OFFERINGS DEAD USING CHOPSTICKS SPEAR FOOD POINT ALSO FROWNED UPON ALSO VERY MANNERS BITE YOUR CHOPSTICKS COMMUNAL DISH WHEN TAKING FOOD FROM COMMUNAL DISH UNLESS THEY FAMILY VERY CLOSE FRIENDS TURN CHOPSTICKS AROUND GRAB FOOD CONSIDERED MORE SANITARY BETTER HAVE SEPARATE CHOPSTICKS COMMUNAL DISH SHARING SHARING WITH SOMEONE ELSE MOVE DIRECTLY FROM PLATE ANOTHER NEVER PASS FOOD FROM PAIR CHOPSTICKS ANOTHER THIS RECALLS PASSING BONES DURING FUNERAL WHAT GIVEN CUSTOMARY RICE LAST GRAIN BEING FUSSY EATER FROWNED UPON CUSTOMARY SPECIAL REQUESTS SUBSTITUTIONS RESTAURANTS CONSIDERED UNGRATEFUL MAKE THESE REQUESTS ESPECIALLY CIRCUMSTANCES WHERE BEING HOSTED BUSINESS DINNER ENVIRONMENT GOOD MANNERS DICTATE THAT RESPECT SELECTIONS HOST DRINKING EVEN INFORMAL SITUATIONS DRINKING ALCOHOL STARTS WITH TOAST KANPAI WHEN EVERYONE READY CUSTOMARY POUR ONESELF DRINK RATHER PEOPLE EXPECTED KEEP EACH OTHER'S DRINKS TOPPED WHEN SOMEONE MOVES POUR YOUR DRINK SHOULD HOLD YOUR GLASS WITH BOTH HANDS THANK THEM EDIT DISHES SPECIAL OCCASIONS THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY JAPANESE TRADITION SOME DISHES STRONGLY TIED FESTIVAL EVENT THESE DISHES INCLUDE BOTAMOCHI STICKY RICE DUMPLING WITH SWEET AZUKI PASTE SERVED SPRING WHILE TERM HAGI OHAGI USED FALL SEASON CHIMAKI STEAMED SWEET RICE CAKE TANGO SEKKU GION FESTIVAL HAMO KIND FISH SOMEN GION FESTIVAL OSECHI YEAR SEKIHAN LITERALLY RICE SERVED CELEBRATORY OCCASION USUALLY STICKY RICE COOKED WITH AZUKI BEAN WHICH GIVES RICE DISTINCTIVE COLOR SOBA YEAR'S THIS CALLED TOSHI KOSHI SOBA LITERALLY YEAR CROSSING SOBA CHIRASHIZUSHI USHIOJIRU CLEAR SOUP CLAMS AMAZAKE HINAMATSURI SOME REGIONS EVERY MONTH PEOPLE MIXTURE RICE AZUKI AZUKI MESHI SEKIHAN EDIT SAKE THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY SAKE RICE WINE THAT TYPICALLY CONTAINS ALCOHOL MADE MULTIPLE FERMENTATION RICE TRADITIONAL MEALS CONSIDERED EQUIVALENT RICE SIMULTANEOUSLY TAKEN WITH OTHER RICE-BASED DISHES SIDE DISHES SAKE PARTICULARLY CALLED SAKANA OTSUMAMI DISTILLED SPIRIT MOST COMMONLY DISTILLED FROM BARLEY SWEET POTATO RICE EDIT FOREIGN FOOD THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY MCDONALD'S NARITA JAPANFOODS FROM OTHER COUNTRIES VARY THEIR AUTHENTICITY MANY ITALIAN DISHES CHANGED HOWEVER JAPANESE CHEFS HAVE PRESERVED MANY ITALIAN SEAFOOD ORIENTED DISHES THAT FORGOTTEN OTHER COUNTRIES THESE INCLUDE PASTA WITH PRAWNS LOBSTER ITALIAN SPECIALTY KNOWN ITALY PASTA ALL'ARAGOSTA CRAB ANOTHER ITALIAN SPECIALTY JAPAN SERVED WITH DIFFERENT SPECIES CRAB PASTA WITH URCHIN SAUCE URCHIN PASTA BEING SPECIALTY PUGLIA REGION ITALY JAPANESE RICE USUALLY USED INSTEAD INDIGENOUS RICE DISHES FROM THAILAND INDIA ITALY INCLUDING DISHES WHEN ORIGINALLY WOULD EATEN WITH DISHES LIKE HAMBURGER STEAK OMELETTES TOKYO QUITE EASY FIND RESTAURANTS SERVING AUTHENTIC FOREIGN CUISINE HOWEVER MOST COUNTRY MANY WAYS VARIETY IMPORTED FOOD LIMITED EXAMPLE RARE FIND PASTA THAT SPAGHETTI MACARONI VARIETIES SUPERMARKETS RESTAURANTS BREAD VERY RARELY VARIETY WHITE VARIETIES IMPORTED CEREAL ALSO VERY LIMITED USUALLY EITHER FROSTED CHOCOLATE FLAVORED ITALIAN RESTAURANTS ALSO TEND ONLY HAVE PIZZA PASTA THEIR MENUS INTERESTINGLY ITALIAN VISITORS CHEAPER ITALIAN PLACES JAPAN TEND SERVE AMERICAN VERSION ITALIAN FOODS WHICH OFTEN VARY WILDLY FROM VERSIONS FOUND ITALY OTHER COUNTRIES HAMBURGER CHAINS INCLUDE LOCATIONS SUCH MCDONALD'S FIRST KITCHEN LOTTERIA BURGER MANY CHAINS DEVELOPED UNIQUELY JAPANESE VERSIONS AMERICAN FAST FOOD SUCH TERIYAKI BURGER KINPIRA RICE BURGER GREEN-TEA MILKSHAKES FRIED SHRIMP BURGERS CURRY WHICH ORIGINALLY IMPORTED FROM INDIA INTO JAPAN BRITISH MEIJI FIRST ADOPTED IMPERIAL JAPANESE ARMY EVENTUALLY LEADING PRESENCE JAPANESE CUISINE JAPANESE VERSIONS CURRY POWDER JAPANESE SAUCES CREATE THROUGH FOUND MANY FOODS AMONG THEM CURRY UDON CURRY BREAD CURRY TONKATSU EDIT CUISINE OUTSIDE JAPAN THIS SECTION MISSING CITATIONS NEEDS FOOTNOTES USING INLINE CITATIONS HELPS GUARD AGAINST COPYRIGHT VIOLATIONS FACTUAL INACCURACIES JULY MANY COUNTRIES HAVE IMPORTED PORTIONS JAPANESE CUISINE SOME ADHERE TRADITIONAL PREPARATIONS CUISINES SOME CULTURES DISHES HAVE BEEN ADAPTED PALATE LOCAL POPULACE JAPANESE CUISINE INTEGRAL PART FOOD CULTURE HAWAII UNITED STATES POPULAR ITEMS SUSHI SASHIMI TERIYAKI KAMABOKO KNOWN LOCALLY FISH CAKE STAPLE SAIMIN NOODLE SOUP INVENTED EXTREMELY POPULAR STATE SUSHI LONG REGARDED QUITE EXOTIC WEST UNTIL BECOME POPULAR HEALTH FOOD PARTS NORTH AMERICA WESTERN EUROPE ASIA MEXICO CERTAIN JAPANESE RESTAURANTS HAVE CREATED WHAT KNOWN SUSHI MEXICANO WHICH SPICY SAUCES INGREDIENTS ACCOMPANY DISH INTEGRATED SUSHI ROLLS HABANERO SERRANO CHILES HAVE BECOME NEARLY STANDARD REFERRED CHILES TOREADOS THEY FRIED DICED TOSSED OVER DISH UPON REQUEST KAMABOKO POPULAR STREET FOOD SOUTH KOREA WHERE KNOWN EOMUK ODENG USUALLY BOILED SKEWER BROTH OFTEN SOLD STREET RESTAURANT CARTS WHERE THEY EATEN WITH ALCOHOLIC BEVERAGE ESPECIALLY SOJU TAIWAN ADAPTED MANY JAPANESE FOOD ITEMS TAIWANESE VERSIONS TEMPURA ONLY BARELY RESEMBLING ORIGINAL KNOWN TIANBULA FAMOUS STAPLE NIGHT MARKETS NORTHERN TAIWAN TAIWANESE VERSIONS ODEN KNOWN LOCALLY OREN KWANTUNG STEW AFTER KANSAI NAME DISH SKEWERED VERSIONS ODEN ALSO COMMON CONVENIENCE STORE ITEM SHANGHAI WHERE KNOWN AóDI RAMEN CHINESE ORIGIN BEEN EXPORTED BACK CHINA RECENT YEARS WHERE KNOWN MIAN JAPANESE LAMIAN POPULAR JAPANESE RAMEN CHAINS SERVE RAMEN ALONGSIDE DISTINCTLY JAPANESE DISHES SUCH TEMPURA YAKITORI SOMETHING WHICH WOULD SEEN JAPAN RAMEN ALSO GAINED POPULARITY SOME WESTERN CITIES PART SUCCESS WAGAMAMA CHAIN ALTHOUGH THEY QUITE DIFFERENT FROM JAPANESE RAMEN INSTANT RAMEN INVENTED SPREAD THROUGHOUT WORLD MOST THEM BARELY RESEMBLING JAPANESE RAMEN EDIT NOTES LIFE SEASONAL FOODS JAPAN FORUM NEWSLETTER SEPTEMBER KIPLE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE ISHIGE INDEED JAPANESE CHILDREN TAUGHT LEFT RIGHT LEFT HAND HOLD BOWL RIGHT HAND HOLD CHOPSTICKS WITH EDIT REFERENCES HARA REIKO INTERNATIONAL CUISINE JAPAN ISBN ISHIGE NAOMICHI HISTORY CULTURE JAPANESE FOOD YORK COLUMBIA UNIVERSITY PRESS ISBN KIPLE KENNETH ORNELAS KRIEMHILD CAMBRIDGE WORLD HISTORY FOOD CAMBRIDGE CAMBRIDGE UNIVERSITY PRESS ISBN EDIT ALSO IRON CHEF JAPANESE CULTURE JAPANESE YEAR LIST JAPANESE COOKING UTENSILS LIST JAPANESE INGREDIENTS LIST JAPANESE DISHES CUISINE OKINAWA EDIT EXTERNAL LINKS WIKIBOOKS' COOKBOOK MORE ABOUT THIS SUBJECT CUISINE JAPANWIKIMEDIA COMMONS MEDIA RELATED CUISINE JAPANJAPANESE CUISINE OPEN DIRECTORY PROJECT JUST HUNGRY PONDERING JAPANESE FOOD FOOD LIFE EXPATRIATE HEALTHY EATING MORE EATING JAPANESE RECOMMENDATION JAPANESE RESTAURANTS OUTSIDE JAPAN MINISTRY AGRICULTURE FORESTRY FISHERIES JAPAN PROPOSAL JAPANESE RESTAURANT RECOMMENDATION PROGRAM DRAFT COUNCIL ADVISORS RECOMMENDATION JAPANESE RESTAURANTS OUTSIDE JAPAN JAPAN PREPARES SEND 'SUSHI POLICE' WORLDWIDE CRUSADE IMPROVE JAPANESE CUISINE STEVE HERMAN VOICE AMERICA SHOW ECUISINE ASIA SOVEREIGN STATES AFGHANISTAN ARMENIA AZERBAIJAN BAHRAIN BANGLADESH BHUTAN BRUNEI BURMA CAMBODIA PEOPLE'S REPUBLIC CHINA CYPRUS EAST TIMOR EGYPT GEORGIA INDIA INDONESIA IRAN IRAQ ISRAEL JAPAN JORDAN KAZAKHSTAN NORTH KOREA SOUTH KOREA KUWAIT KYRGYZSTAN LAOS LEBANON MALAYSIA MALDIVES MONGOLIA NEPAL OMAN PAKISTAN PHILIPPINES QATAR RUSSIA SAUDI ARABIA SINGAPORE LANKA SYRIA TAJIKISTAN REPUBLIC CHINA THAILAND TURKEY TURKMENISTAN UNITED ARAB EMIRATES UZBEKISTAN VIETNAM YEMEN DEPENDENCIES AUTONOMIES OTHER TERRITORIES ACEH ADJARA ABKHAZIA AKROTIRI DHEKELIA ALTAI BRITISH INDIAN OCEAN TERRITORY BURYATIA CHRISTMAS ISLAND COCOS KEELING ISLANDS GUANGXI HONG KONG INNER MONGOLIA IRAQI KURDISTAN JAKARTA KHAKASSIA MACAU NAGORNO-KARABAKH NAKHCHIVAN NINGXIA NORTHERN CYPRUS PALESTINE GAZA STRIP WEST BANK PAPUA SAKHA SOUTH OSSETIA TIBET TUVA WEST PAPUA XINJIANG YOGYAKARTA ITALICS INDICATES UNRECOGNISED PARTIALLY RECOGNISED COUNTRY SOMETIMES INCLUDED EUROPE DEPENDING BORDER DEFINITIONS ALSO KNOWN MYANMAR SOMETIMES INCLUDED OCEANIA ALSO KNOWN TIMOR-LESTE TRANSCONTINENTAL COUNTRY COMMONLY KNOWN TAIWAN SHOW ECUISINE REGIONAL AFRICA ASIA CARIBBEAN EUROPE LATIN AMERICA MEDITERRANEAN MIDDLE EAST NORTH AMERICA OCEANIA SOUTH ASIA STYLES HAUTE IMMIGRANT FUSION FAST FOOD FOOD BREAD PASTA CHEESE RICE SAUCE SOUP DESSERT HERBS SPICES CONFECTIONERY TECHNICAL TECHNIQUES UTENSILS WEIGHTS MEASURES ALSO KITCHEN MEAL WIKIBOOKS COOKBOOK RETRIEVED FROM HTTP WIKIPEDIA WIKI JAPANESE CUISINE CATEGORIES JAPANESE CUISINE HIDDEN CATEGORIES ARTICLES WITH UNSOURCED STATEMENTS ARTICLES WITH UNSOURCED STATEMENTS SINCE SEPTEMBER ARTICLES WITH UNSOURCED STATEMENTS SINCE JULY ARTICLES WITH UNSOURCED STATEMENTS SINCE AUGUST VIEWSARTICLE DISCUSSION EDIT THIS PAGE HISTORY PERSONAL TOOLSLOG CREATE ACCOUNT NAVIGATION MAIN PAGE CONTENTS FEATURED CONTENT CURRENT EVENTS RANDOM ARTICLE SEARCH INTERACTION ABOUT WIKIPEDIA COMMUNITY PORTAL RECENT CHANGES CONTACT WIKIPEDIA DONATE WIKIPEDIA HELP TOOLBOX WHAT LINKS HERE RELATED CHANGES UPLOAD FILE SPECIAL PAGES PRINTABLE VERSION PERMANENT LINK CITE THIS PAGE LANGUAGES DEUTSCH ESPAñOL FRANçAIS GàIDHLIG BAHASA INDONESIA ITALIANO LIETUVI NEDERLANDS POLSKI PORTUGUêS SICILIANU SUOMI SVENSKA TüRKçE THIS PAGE LAST MODIFIED OCTOBER TEXT AVAILABLE UNDER TERMS FREE DOCUMENTATION LICENSE COPYRIGHTS DETAILS WIKIPEDIA® REGISTERED TRADEMARK WIKIMEDIA FOUNDATION REGISTERED TAX-DEDUCTIBLE NONPROFIT CHARITY PRIVACY POLICY ABOUT WIKIPEDIA DISCLAIMERS

Thanks to VARLED DUREDIT for these words.

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