Japanese

“Washoku” (Japanese cuisine) is far more than just a style of cooking – it's a way of life. Renowned for exotic sushi bars and tantalizing fusion cuisine, the Japanese fixation with culinary perfection stems in part from ancient religion. Ever since the introduction of Buddhism around 675 A.D, Japan's gastronomy has been refined and evolved to adhere to strict principles regarding the consumption of cattle and poultry. It's around then that Japan realized the abundance of acceptable meats available offshore – seafood! Sushi bars are by the most popular kind of Japanese restaurant and if you've ever had the joy of dining out at one, you'll know it's a completely unique dining experience. Sushi is in fact cold, cooked rice, yet what makes it so tantalizingly tasty is the incorporation of sashimi (small pieces of raw fish). Sake (salmon), Maguro (tuna), Hirame (halibut) and Ika (squid) are by far the most popular, usually soaked with Wasabi or soy sauce for the ultimate taste sensation. Traditionally, sashimi is eaten prior to sushi, almost like an aperitif, however fusion chefs the world over have combined the Japanese love of fresh fish and sushi, to create dishes such as Maguro Zukedon, a fusion of tuna, rice and avocado, topped with Wasabi and sesame seeds – eaten cold. Fish and rice might be the staple foods of Japan, yet there's no end to the fusion recipes you'll come across. Japanese natives traditionally have a set dining process known as “okazu”, starting with a simple, yet delicious fish soup known as “miso” and followed by a series of bowls, such as Motoyaki (seafood topped with a cream and soy sauce) or Kushiyaki (grilled skewers of meat and vegetables). Japanese cuisine is so broad and varied, the only way you can truly appreciate it is to try it. Check out our guide for the ultimate Japanese sensations!