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, 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.
Osechi, new year special dishes
Osechi, new year dishes
A Japanese meal including tempura, sashimi, and miso soup
Breakfast at a ryokan (Japanese inn), featuring grilled mackerel, Kansai-style dashimaki egg, tofu in kaminabe (paper pot)
Japan is an island country in East Asia. It is in the northwest Pacific Ocean and is bordered on the west by the Sea of Japan, extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans an archipelago of 14,125 islands, with the five main islands being Hokkaido, Honshu, Shikoku, Kyushu, and Okinawa. Tokyo is the country's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto.
Legendary Emperor Jimmu (神武天皇, Jinmu-tennō)
Japanese samurai boarding a Mongol vessel during the Mongol invasions of Japan, depicted in the Mōko Shūrai Ekotoba, 1293
Three unifiers of Japan. Left to right: Oda Nobunaga, Toyotomi Hideyoshi and Tokugawa Ieyasu.
Emperor Meiji (明治天皇, Meiji-tennō); 1852–1912