Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan , which have developed through centuries of social and economic changes. The traditional cuisine of Japan ( 和食 washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi . Seafood and vegetables are also deep-fried in a light batter, as tempura . Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden , or beef in sukiyaki and nikujaga .
Page Revisions
| Year | Metadata | Sections | Top Words | First Paragraph |
| 2018 |
319312 characters 63 sections 95 paragraphs 42 images 861 internal links 88 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions |
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Japanese cuisine encompasses the regional and traditional foods of Japan , which have developed through centuries of social and economic changes. The traditional cuisine of Japan ( 和食 washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi . Seafood and vegetables are also deep-fried in a light batter, as tempura . Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden , or beef in sukiyaki and nikujaga . |
| 2017 |
301001 characters 63 sections 91 paragraphs 40 images 848 internal links 74 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions |
cs1 0.244 mw 0.231 output 0.231 parser 0.231 japanese 0.210 sushi 0.166 lock 0.136 ramen 0.122 ryōri 0.108 okazu 0.093 japan 0.091 dishes 0.083 sake 0.083 alt 0.081 svg 0.081 |
Japanese cuisine encompasses the regional and traditional foods of Japan , which have developed through centuries of social and economic changes. The traditional cuisine of Japan ( 和食 washoku ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi . Seafood and vegetables are also deep-fried in a light batter, as tempura . Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden , or beef in sukiyaki and nikujaga . Dishes inspired by foreign food—in particular Chinese food like ramen , fried dumplings, and gyōza —as well as foods like spaghetti , curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since. [ citation needed ] |
| 2016 |
287290 characters 63 sections 96 paragraphs 39 images 822 internal links 65 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions 17. Imported and adapted foods |
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Japanese cuisine has developed through centuries of social and economic changes. It encompasses the regional and traditional foods of Japan . |
| 2015 |
270976 characters 61 sections 92 paragraphs 36 images 796 internal links 55 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions 17. Imported and adapted foods |
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Japanese cuisine is a type of food and ingredients that is cooked in a specific way based on the culture and tradition of Japan . The traditional cuisine of Japan ( washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi . Seafood and vegetables are also deep-fried in a light batter as tempura. |
| 2014 |
260833 characters 62 sections 92 paragraphs 33 images 792 internal links 43 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions 17. Imported and adapted foods |
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Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan . The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura. |
| 2013 |
224655 characters 49 sections 81 paragraphs 25 images 737 internal links 33 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions 17. Imported and adapted foods |
cs1 0.281 mw 0.266 output 0.266 parser 0.266 lock 0.156 japanese 0.123 ryōri 0.109 okazu 0.107 sushi 0.099 citation 0.099 alt 0.094 svg 0.094 needed 0.094 background 0.093 ramen 0.091 |
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan . The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura. |
| 2012 |
222428 characters 47 sections 84 paragraphs 26 images 717 internal links 32 external links |
1. Overview of traditional Japanese cuisine 14. Traditional table settings 16. Dishes for special occasions 17. Imported and adapted foods |
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Japanese cuisine is the food ingredients, preparation and way of eating of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura. |
| 2011 |
177908 characters 23 sections 77 paragraphs 25 images 732 internal links 21 external links |
10. Traditional table settings |
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Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan . The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era significant changes occurred resulting in the introduction of non-Japanese cultures, most notably Western culture , to Japan. |
| 2010 |
141984 characters 21 sections 53 paragraphs 16 images 631 internal links 14 external links |
nobility 0.224 italian 0.186 sushi 0.183 japanese 0.175 okazu 0.163 pasta 0.158 ramen 0.141 ryōri 0.133 curry 0.112 dishes 0.107 consisted 0.106 japan 0.104 foods 0.102 cuisine 0.092 marked 0.090 |
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture , to Japan. |
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| 2009 |
136449 characters 21 sections 56 paragraphs 16 images 615 internal links 10 external links |
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The modern term "Japanese cuisine" ( nihon ryōri , 日本料理 or washoku , 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food ( 旬 , shun ), [1] quality of ingredients and presentation. |
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| 2008 |
124473 characters 21 sections 47 paragraphs 15 images 606 internal links 8 external links |
nobility 0.242 italian 0.230 okazu 0.176 japanese 0.163 pasta 0.147 ryōri 0.144 ramen 0.122 japan 0.118 9th 0.115 consisted 0.115 dishes 0.110 italy 0.098 marked 0.098 kamakura 0.098 cuisine 0.095 |
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture , to Japan. |
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| 2007 |
110461 characters 21 sections 44 paragraphs 15 images 572 internal links 10 external links |
nobility 0.241 italian 0.229 okazu 0.175 pasta 0.146 japanese 0.144 ryōri 0.143 dishes 0.132 japan 0.123 ramen 0.121 9th 0.114 consisted 0.114 national 0.102 culture 0.100 rice 0.098 italy 0.097 |
Japanese cuisine as a national cuisine has evolved over the centuries from many political and social changes. Starting from the ancient era when much of the cuisine was influenced by Chinese culture and Korean culture , the cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. Into the early modern area massive large changes would take place that would truly change when the modern era came and introduced western culture to Japan. |
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| 2006 |
134438 characters 41 sections 42 paragraphs 12 images 732 internal links 2 external links |
1. Food individual to the country 2. Traditional Japanese table settings 3. Dishes for special occasions 6. Common Japanese staple foods (Shushoku) 7. Common Japanese main and side dishes (okazu) 8. Sweets and snacks (<i>okashi</i>, <i>oyatsu</i>) 10. Imported and adapted foods |
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There are many views of what is fundamental to Japanese cuisine . Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony . Many Japanese think of the everyday food of the Japanese people—especially that existing before the end of the Meiji Era ( 1868 – 1912 ) or before World War II . Food in Japan is generally of a very high quality and most Japanese people tend to be quite well informed diners. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveller. |
| 2005 |
102469 characters 26 sections 29 paragraphs 11 images 628 internal links 15 external links |
1. Food individual to the country 2. Traditional Japanese table settings 3. Dishes for special occasions 6. Famous Japanese foods and dishes |
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There are many views of what is fundamental to Japanese cuisine . Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony . Many Japanese think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era ( 1868 - 1912 ) or before World War II . |
| 2004 |
50297 characters 25 sections 25 paragraphs 1 images 232 internal links 11 external links |
2. Traditional Japanese table settings 3. Essential Japanese ingredients 4. Essential Japanese flavorings 5. Famous Japanese foods and dishes |
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There are many views of what is fundamental to Japanese cuisine . Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony . Many Japanese, however, think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era ( 1868 - 1912 ) or before World War II . Few modern urban Japanese know their traditional cuisine. |
| 2003 |
23769 characters 11 sections 17 paragraphs 0 images 135 internal links 8 external links |
2. Traditional Japanese Table Settings 3. Essential Japanese Ingredients 4. Essential Japanese Flavorings 5. Famous Japanese Foods & Dishes |
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| 2002 |
5421 characters 0 sections 7 paragraphs 0 images 32 internal links 0 external links |
kaiseki 0.297 sashimi 0.255 sushi 0.206 respect 0.194 images 0.194 visually 0.194 continental 0.194 diets 0.194 everyday 0.165 aesthetic 0.165 integral 0.165 land 0.165 japanese 0.150 refined 0.149 post 0.149 |
Japanese cuisine emphasizes the natural harvest of the land and sea, with a wide variety of seafood forming a major source of protein in traditional Japanese diets. Beef consumption is largely a modern (post-World War II reconstruction period) phenomenom in Japan , and although once considered something of a luxury item rather than an everyday food, it is now a very common part of the Japanese diet. |
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| 2001 |
3384 characters 0 sections 5 paragraphs 0 images 20 internal links 0 external links |
sushi 0.420 luxury 0.372 sashimi 0.346 regular 0.248 westerners 0.225 americans 0.225 nation 0.202 exotic 0.186 heavily 0.173 california 0.163 roll 0.163 imported 0.163 japan 0.148 extremely 0.140 japanese 0.136 |
Being an island nation, Japanese cuisine is heavily into seafood. Beef is extremely expensive in Japan, it is a luxury item. Sushi and sashimi are also luxury items in Japan. Regular Japanese people eat sushi and sashimi only on special occasions, unlike Americans who eat sushi as regular meal in the US. Teppanyaki is said to be American invention, so is California roll, but they are imported back to Japan with good acceptance. |