Exploring Japanese Cuisine: From Rice to Teishoku

Rice isn't just a side dish; it's the heart of Japanese cuisine. Cultivated for over 2,000 years in Japan, rice is revered and used in ceremonies. Koshihikari variety, grown in Niigata, is prized for its superior taste.

These buckwheat and wheat flour noodles aren't just versatile, they're historical. Soba dates back to the Edo period, often served cold with dipping sauce, while udon, served hot or cold, is loved for its chewy texture.

Originating from Osaka, okonomiyaki is a savory pancake filled with a variety of ingredients like cabbage and pork. Its name means 'grilled as you like it,' embodying the customizable nature of this beloved dish.

Yakitori, skewered and grilled chicken, is a popular street food. Shops called 'yakitori-ya' are social hubs where people enjoy this dish seasoned with salt or tare, a special soy sauce-based glaze, alongside a cold drink.

Introduced by the British during Meiji era, Japanese curry has evolved. It's milder, sweeter, and stew-like, served with rice or udon. A comfort food, it reflects a blend of Eastern and Western culinary cultures.

Mochi, a soft and chewy treat made from pounded rice, is integral to Japanese festivities, especially New Year. It's not just sweet; savory varieties exist, like the grilled mochi wrapped in nori or dipped in soy sauce.

Teishoku is a set meal that offers balance and variety. It typically includes a main dish without seafood, rice, miso soup, pickles, and sometimes a side dish. It reflects the Japanese dietary principle of harmony on a plate.