1. Japanese cuisine

2. The Japanese eat three meals a day, and afternoon and late-night snacking is normal.
One traditional definition of a meal in Japan is that it includes rice, soup, pickles.

3. Rice Rice has been cultivated in Japan for about 2 000 years.
glutinous
Rice has been cultivated in Japan for about years.
The preference in Japan has always been for a glutinous, short- grained variety.
The words for cooked rice in modern Japanese, meshi and gohan, are also used
meshi
Steamed Rice.

4. Soups The first is katsuo-bushi, or dried bonito.
The second major ingredient is kelp (konbu)
The third ingredient, shiitake mushrooms
Japanese soup (dashi)

5. Clear soups (suimono)
Miso soups

6. Pickles Japanese pickles (tsukemono) are primarily pickled vegetables
Daikon radishes, Chinese cabbages, cucumbers, eggplants, and turnips are often pickled.

7. Japanese plums (ume)
Green, unripened Japanese plums (ume) are the only fruit regularly pickled, and they are prepared with salt and red perilla leaves (shiso).

8. Side Dishes
Side dishes, okazu, add savor to the rice that is traditionally understood as the central portion of the meal.
Side dishes could include sweet vinegared cucumbers, steamed enoki mushrooms, or hijiki seaweed stewed with carrots.

9. Salads- Traditional salads are served cold and can be divided into two basic categories,
vinegared salads (sunomono)
salads with heavier dressings (aemono).

10. Tofu. was originally brought to Japan from China, perhaps in the 900s.
Hiyayakko (cold tofu with ginger & scallions)
Yudoofu

11. Seafood
namasu,
sashimi
nigiri-zushi.

12. Wakame
Agar-agar (kanten)
Nori

13. Meat. Eating meat was long a taboo in Japan.
With the increased importance of Buddhism, meat eating largely disappeared in cities, though professional hunters were still active in remote areas.

14. Beverages -The two most representative beverages of Japan are tea and sake.
Tea was first imported into Japan in the 800s from China.
This style of tea has become dominant in Japan and is served in homes, offices, and restaurants.

15. Sake
Although sake has a long history, modern sake is clear and has a higher alcohol content (15 to 17 percent) than before the twentieth century.