When talking about Japan, the topic of Japanese cuisines becomes a prominent topic that you cannot be ignored. Japan is very unique in its food. From the traditional to the modern, from the quick to the drawn-out, and from the haute to the street it uses both the Japanese dishes and so do the western dishes and within those, the Chinese dishes too become very popular. Japan is the home of some of the world’s most exquisite beef, certainly its most exquisite fish. When it comes to the Japanese cuisines or washoku, raw fish and pickled vegetables, sea weeds and tempura sculptures become the most prominent food. Japan is a place where you can eat blowfish sashimi, octopus balls and cow rectum in one evening and then follows it all up the next day with a 15-course meal that might qualify as one of the truly greatest eating experiences of your life.
Japan is a small country, but each region or even a city has its own specials. Mainly, there are Kanto region (eastern area of the main island) food and Kansai region (western area of the main island) food. Generally, Kanto food has strong flavours, and Kansai food is lightly seasoned. Many dishes are cooked differently between the Kansai and Kanto regions.
In Japan, the dining experience is not only about the actual food consumed, but also the presentation, the design, the sheer beauty of what you’re eating. Japanese cuisine the colour and the hope of a certain food plays a major role and it becomes the major point in attraction.
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