Japanese cuisine — UNESCO intangible heritage. Sushi, ramen, tempura, washoku. Freshness, seasonality, delicacy. Tokyo most Michelin stars in world.
Sushi
Sushi — Edo period origin. Nigiri, maki, chirashi, sashimi. Tuna, salmon, sea urchin, shrimp, squid. Tsukiji→Toyosu market. Conveyor sushi popular, Ginza high-end.
Ramen
Ramen — Chinese origin, Japanized. Soy, miso, salt, tonkotsu broths. Noodles, chashu pork, scallions, menma bamboo, egg. By region: Hakata tonkotsu, Sapporo miso, Tokyo shoyu.
Tempura
Tempura — shrimp, vegetables in light batter, fried. Portuguese origin (16th c.), Japanese perfection. With tentsuyu sauce and grated daikon. Edomae tempura restaurants.
Washoku
Washoku UNESCO. Ichiju-sansai — rice, soup, 3 sides. Fermented: miso, soy sauce, natto, pickles. Seasonality (shun) essential.
Yakiniku, Sukiyaki, Shabu
Yakiniku — Korean origin. Wagyu beef (Kobe, Matsusaka, Omi) — world's best. Sukiyaki, shabu-shabu — hot pot, family meal.
Sweets
Wagashi — seasonal. Yokan, daifuku, dango, monaka, sakura mochi. Matcha ice cream. Dorayaki. Convenience store sweets — pudding, cream puff, roll cake.
Alcohol and Tea
Sake — national drink, varies by region (Nada, Fushimi, Niigata). Shochu (sweet potato, barley). Whisky — Yamazaki, Hibiki, world top. Green tea — matcha, sencha, genmaicha.