Rice is a staple in Japanese cuisine. Wheat and soybeans were introduced shortly after rice. All three act as staple foods in Japanese cuisine today. At the end of the Kofun Period and beginning of the Asuka Period, … See more

The word washoku (和食) is now the common word for traditional Japanese cooking. The term kappō [ja] (割烹, lit. "cutting and boiling (meats)") is synonymous with "cooking", but became a reference t… See more

A characteristic of traditional Japanese food is the sparing use of red meat, oils and fats, and dairy products. Use of ingredients such as soy sauce, miso, and umeboshi tends to result in dishes with high salt content, though ther… See more