Gastronomy in Japan

It's impossible not to start naming Japan's signature dishes, not to mention the famous ramen. This dish of noodles dipped in a meat or fish broth flavoured with soy sauce or miso is very popular here. It is an integral part of Japanese daily dishes, so there are a multitude of different recipes and fillings. The ramen can be eaten with pork, cabbage, eggs, but also with mushrooms or ginger. It is therefore impossible to get tired of ramen.

Moreover, noodles are the very basis of Japanese gastronomy. There are two kinds: the very thick udon and the soba made from buckwheat flour and very fine. Both are then used in broths and sauces.

Tempuras are also a must. Inspired by a 16th century Portuguese recipe, these airy fritters are made with vegetables, shrimp, fish, chicken or squid. They are then fried in light oil to give them crispness and to enhance their delicate taste. Signature dishes of Japanese gastronomy, they will amaze the palates of the most gourmet. Other less well-known dishes are just as emblematic. For example, the Japanese fondue, also known as sukiyaki, the oden stew or donburi, a large bowl of rice covered with all kinds of toppings.

Unaccustomed to the wines that Westerners appreciate, the Japanese usually accompany their ramen and other dishes with Japanese beers or sake. But tea is also part of the meal and not just served at the end. It can be enjoyed at any time of the day or night in Japan.

Much more than just recipes, gastronomy in Japan is an art in itself. The products here are chosen for their high quality and enhanced in dishes of great delicacy. Sushi is a perfect example of this. Symbols of Japanese cuisine, they enjoy an excellent reputation throughout the world, because few cooks know how to prepare them and nearly ten years of apprenticeship are necessary to master all the technique and subtlety. From cooking the rice to cutting the fish and assembling the different ingredients, the whole art of Japanese gastronomy is expressed here.

Kobe beef is also a dish of extreme delicacy. Appreciated both for its very tender texture and for its flavour, it is considered to be the best beef in the world. Finally, as for desserts, you won't find any pastries in Japan, as sweet sweets are most often cooked with flour, rice paste and gelling agent. This is the case for example with yokan, a kind of flan, or mochi, a dessert made from sticky rice and flavoured with all sorts of fruity and floral aromas.

Far from the traditional image of Japanese cuisine, Japanese gastronomy is surprisingly rich and diverse. If you can taste rice, soy or tea-based dishes, you will also be able to discover very elaborate and refined dishes. It is a culinary journey that the gastronomy of Japan allows you to discover.

There are few desserts in Japanese gastronomy. Among them is green tea. For example, there is a cake dedicated to it, but also many kinds of ice cream, all of them not very sweet.

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