Japan Food and Drink

Japanese cuisine involves fresh, delicate flavours based on seasonal ingredients. Rice, miso (fermented soy bean) soup, tofu (soy bean curd), pickled vegetables and fish are the traditional staples of daily Japanese cuisine. Traditionally, meat was not eaten because of Buddhist beliefs. However, beef, chicken are now also staple ingredients. Fresh seafood is highly valued and Japanese will travel far to eat crab in winter, for example, and unagi (eel) in summer. The variety of ingredients, the intensive preparation methods, and the meticulous presentation found in Japanese cuisine is highly impressive.

Sushi, pieces of raw fish on vinegared rice, has become synonymous with Japanese cuisine. The easiest place to try sushi is at a kaiten-zushi restaurant, where many varieties pass on a conveyor belt and diners can pick up what they fancy without any language difficulties, and at reasonable prices. More traditional sushi restaurants serve higher quality fish but also charge much higher prices.

The most luxurious dining in Japan is kaiseki cuisine – a multi-course banquet that was originally intended to accompany the tea ceremony. Kaiseki cuisine is exquisitely presented, reflecting the aesthetics of the seasons and traditional ceramics. A typical banquet will begin with light appetisers and soups before progressing to various steamed, grilled and fried dishes, and ending with a simple rice dish.

A variety of international restaurants are also available, catering for every taste and budget, from French and Italian to Chinese, Indian and Thai. Western dishes in expensive places are usually excellent, but cheaper diner-style restaurants may disappoint. While sake (rice wine) is still regularly served, beer is by far the most popular alcoholic beverage.

Specialities: 

• Teriyaki (marinated beef/chicken/fish seared on a hot plate).
• Tempura (seafood and vegetables deep-fried in a light batter).
• Sushi (slices of raw fish and seafood placed on light and vinegary rice balls).
• Sashimi (slices of raw fish and seafood dipped in soy sauce).
• Ramen, soba and udon (varieties of noodles, which can be served hot or cold, in soups or with dipping sauces).
• Kushikatsu (crumbed fish, meat and vegetables deep-fried on skewers)
•Yakitori (skewers of grilled chicken)
• Okonomiyaki (grilled savoury pancake made with shredded cabbage, seafood, pork and noodles)
• Champuru (Okinawan style stir-fry usually cooked with goya bitter melon)
• Obanzai (Kyoto home-style cooking based on vegetables, tofu and fish)
• Shojin-ryori (traditional Buddhist cuisine using vegetables, tofu and rice with very light flavouring)

Things to know: 

Most traditional Japanese cuisine is eaten with chopsticks. Restaurants have table service and in some places it is customary to remove footwear. There are no licensing hours. Drinking is subject to long-standing rituals of politeness. The host will pour a drink for the visitor, and will insist on the visitor's glass being full. It is bad manners for a visitor to pour one for him or herself.

Tipping: 

Tips are never expected. In some upmarket places, a 10 to 15% service charge will be added to the bill. In some bars, there may be a table or "charm" charge too, which can be quite steep; it's best to enquire in advance if you're in any doubt.

Regional drinks: 

• Green tea is extremely popular. The quality of the tea varies greatly from houjicha (a common brown-coloured tea) and sencha (standard green tea), to genmaicha (green tea roasted with brown rice) andmatcha (a bitter green tea used in tea ceremonies).
• Sake (rice wine served hot or cold).
• Shochu (strong vodka-like spirit usually mixed with soft drinks to make cocktails).
• Popular brands of beer are Asahi, Kirin, Sapporo and Suntory.