The national cuisine of Japan. It is composed of the regional and traditional foods of the country. This cuisine has rice as its base, with dishes often consisting of seafood, pickled vegetables, and vegetables cooked in broth. Seafood is often grilled or deep-fried in tempura batter, yet it is ...
A cuisine composed of dishes filled with vivid textures, colours, aromas and spices. Over the past centuries, its culinary traditions have been influenced by neighbouring countries’ cuisines, where regional variations most often correlate with the neighbouring states. The quality and variety of ...
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