A taste of true culture
Japanese culinary arts has a rich heritage extending through countless eras, culminating in a feast of modern flavors.
An Introduction to Japanese Culinary Arts
A modern gourmand’s paradise, a culture of balanced simplicity and seasonality, and gastronomic traditions that date back centuries.
Japanese food is well-regarded all around the world as one full of intricate pairings, careful consideration, and high-impact flavor. Its rich culinary heritage began thousands of years in the past, when rice and agricultural society was introduced from China during the Yayoi Period, and has since diversified into a mouth-watering array of dishes, meals, and dining customs. From fresh Tokyo sushi to steaming Osaka takoyaki, each region offers its own local taste for hungry visitors to explore.
A world of flavor awaits in Japan, rich with nuance and steeped in history.
In this Guide:
What is Washoku? (Traditional Japanese Cuisine)
Regional Japanese Specialities
Japanese Culinary Masterclasses
Japanese Culinary Arts FAQ
What is Washoku?
Traditional Japanese Food
A UNESCO-certified Intangible Culture Heritage, washoku, or traditional Japanese food, is more than just a meal. It’s a cultural form of consumption shaped by centuries of history, spiritual practices, and philosophical beliefs.
What Makes a Meal
Some of the most essential parts of traditional Japanese food don’t come down to a single item, but rather from the artfully plated combination of different dishes. Washoku meals generally consist of rice, miso soup, side dishes, and tsukemono pickles, in addition to the main highlight served. This concept is generally known as “ichiju-sansai,” which translates to “one soup, three dishes,” and stems from the Muromachi Period.
Common Japanese Ingredients
From the 7th century onwards, the consumption of meat was forbidden by the Japanese emperor due to Buddhist principles, resulting in a national diet that heavily featured fish, vegetables, beans, and rice. This ban lasted over 1200 years and was only lifted in the Meiji Period with the influx of Western culture. Dashi, a core ingredient in countless classic Japanese recipes, was initially developed as a way to mimic the umami flavor of meat without violating religious principles. Other key bases to the flavor of Japanese cooking aside from dashi includes soy sauce, mirin, and sake, with fermentation also playing an essential role.
Iconic Japanese Dishes
Despite the influence of a variety of other country’s cuisine, namely Chinese and Western, Japanese food has countless iconic dishes that are emblematic of Japan. Some of the most easily recognizable Japanese foods include meals like sushi, tempura, udon, and soba, many of which originated in Japan’s relatively modern Edo Period, as food culture and societal structure greatly changed.
What shapes the taste?
National Dishes, Local Flavor
Differences in geography and culture impacted the development of Japanese cuisine throughout the country’s various regions. While international perspectives might view Japanese food as unified, many dishes developed hyper-locally: the sushi many know and love, for example, developed in Edo-era Tokyo. Aside from this specific Edo-mae style, countless other styles of sushi also exist in Japan, flourishing in their respective hometowns: Tohoku-style izushi left to ferment under stone, Osaka battera sushi featuring pickled layers of mackerel, cake-like Toyama masu-sushi with thick portions of rice covered with trout.
Seasonality in Japanese Food
Another key component of Japanese food is seasonality. With 72 officially identified micro-seasons, appreciation of seasonality is essential in Japanese cuisine, going beyond merely the selection of ingredients at peak freshness, to paying reverent attention to holidays, festivals, and the passage of time. For example, wagashi sweets follow strict seasonal timelines, with offerings like sakura mochi produced exclusively in spring, or kuzumochi consumed solely in the summer, while elaborate kaiseki course meals make exacting use of seasonal produce and presentation.
Japanese Culinary Masterclasses
Make sushi under the tutelage of a sushi master, dive into the elegant world of tea, and explore a wide range of authentic flavors in culinary masterclasses during your next trip to Japan.
Kanazawa
Tokyo
Osaka + Kansai
Kyoto
Kyushu
Hokkaido
Dive deeper into Japanese food
Immerse into the fragrant and flavorful culture of the culinary arts in Japan with these in-depth guides and explorations for a bigger bite of authentic Japanese cooking.
From Alleyway Kitchens to Avant-Garde: Japanese Ramen
An iconic dish packed with powerful flavor, ramen’s road to becoming classic Japanese cuisine is filled with history—and it continues to evolve both new traditions and new tastes.
Subtraction: The Art of Japanese Cooking
The philosophy of "less is more" shapes Japanese cooking, where simplicity and restraint elevate natural flavors.
Frequently Asked Questions on Japan’s Culinary Arts
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Washoku refers to traditional Japanese cuisine, emphasizing seasonal ingredients, balance, and presentation. It was recognized as a UNESCO Intangible Cultural Heritage in 2013.
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Sushi can be eaten with both chopsticks or fingers, although using chopsticks is generally more common. When applying soy sauce, only a light amount should be used on the side with the fish, not the rice. Eat each piece in one bite immediately after serving, as temperature is also an important factor when eating.
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While sushi, tempura, and ramen might capture the most attention, Japan’s culinary scene is deep and diverse.
Try Buddhist shojin ryori, discover miso and Japan’s love of fermentation, or even visit a local shottsuru fish sauce factory.
