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Zens asian grill8/24/2023 "cutting and boiling (meats)") is synonymous with "cooking", but became a reference to mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras. The word washoku ( 和食) is now the common word for traditional Japanese cooking. Terminology A Japanese meal including tempura, sashimi, and miso soup In 2013, Japanese cuisine was added to the UNESCO Intangible Heritage List. In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants as of 2018, the capital of Tokyo has maintained the title of the city with the most 3-starred restaurants in the world. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Some regional dishes have also become familiar throughout Japan, including the taco rice staple of Okinawan cuisine that has itself been influenced by American and Mexican culinary traditions. Dishes inspired by foreign food-in particular Chinese food-like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Apart from rice, a staple includes noodles, such as soba and udon. Seafood and vegetables are also deep-fried in a light batter, as tempura. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes there is an emphasis on seasonal ingredients. Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.
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