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Japanese cuisine is the food—ingredients, preparation and way of eating—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. Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common. Japan has an indigenous form of sweets called , which include ingredients such as red bean paste, as well as its indigenous rice wine sake. Japanese cuisine, particularly sushi, has now become popular throughout the world. As of 2011, Japan overtook France in number of Michelin starred restaurants and has maintained the title ever since. ==Overview of traditional Japanese cuisine== Japanese cuisine is based on combining the staple food which is steamed white rice or with one or several ''okazu'' or main dishes and side dishes. This may be accompanied by a clear or miso soup and ''tsukemono'' (pickles). The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', ''honzen,'' and ''yūsoku'' cuisine. The term is also used to describe the first course served in standard ''kaiseki'' cuisine nowadays.〔, p.158, explains that in the tea kaiseki, the〕 Rice is served in its own small bowl (''chawan''), and each course item is placed on its own small plate (''sara'') or bowl (''hachi'') for each individual portion. This is done even at home. It contrasts with the Western-style dinners at home, where each individual takes helpings from the large serving dishes of food presented at the middle of the dining table. Japanese style traditionally abhors different flavored dishes touching each other on a single plate, so different dishes are given their own individual plates as mentioned, or are partitioned using leaves, etc. This is why in take-out sushi the tamagoyaki egg and fish, or blue-backed fish and white-fleshed fish are carefully separated. Placing okazu on top of rice and "soiling" it is also frowned upon by old-fashioned etiquette.〔, p.185〕 Though this tradition originated from Classical Chinese dining formalities, especially after the adoption of Buddhism with its tea ceremony, and became most popular and common during and after the ''Kamakura period'', such as the ''Kaiseki''. Japanese cuisine keeps such tradition still, whereas in modern times such practice is in sharp contrast to present day Chinese cuisine, where placing food on rice is standard, However the exception is the popular ''donburi''. The small rice bowl or ''chawan'' (lit. "tea bowl") doubles as a word for the large tea bowls in tea ceremonies. Thus in common speech, the drinking cup is referred to as ''yunomi-jawan'' or ''yunomi'' for the purpose of distinction. In the olden days, among the nobility, each course of a full-course Japanese meal would be brought on serving napkins called , which were originally platformed trays or small dining tables. In the modern age, faldstool trays or stackup-type legged trays may still be seen used in ''zashiki'', i.e. tatami-mat rooms, for large banquets or at a ryokan type inn. Some restaurants might use the suffix ''-zen'' (膳) as a more sophisticated though dated synonym to the more familiar , since the latter basically is a term for a ''combo meal'' served at a ''taishū-shokudō'', akin to a diner. ''Teishoku'' means a meal of fixed menu, a dinner ''à prix fixe''〔''Kenkyusha's New Japanese-English Dictionary'', ISBN 4-7674-2015-6〕 served at or , which is somewhat vague (''shokudō'' can mean a diner-type restaurant or a corporate lunch hall); but e.g. defines it as fare served at , etc., a diner-like establishment. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Japanese cuisine」の詳細全文を読む スポンサード リンク
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