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Food of Japan

Wok hei and knife work, dashi and umami, the fermentation cellar: soy, miso, doubanjiang, kimchi. Dim sum trolleys, hand-pulled noodles, sushi counters, Korean banchan, hot pot, and tea taken seriously.

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From Wikipedia

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

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