[{"data":1,"prerenderedAt":304},["ShallowReactive",2],{"country:japan":3,"feed:country:japan":39,"links:country:japan":273,"country:musttry:japan":295},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":9,"cuisineIntro":10,"cuisineDeepDive":11,"signatureIngredients":12,"eatingCustoms":20,"mustTrySlugs":21,"regions":23,"heroImage":36},"japan","Japan","日本","jp","Asia","East Asia","Japanese cooking is built on restraint: a short list of foundational seasonings — soy sauce, miso, mirin, sake, dashi — combined with obsessive attention to a single ingredient at its seasonal peak. Where many cuisines layer flavors upward, Japan subtracts, aiming for the point where rice, broth and one beautifully handled protein say everything. That discipline coexists with a loud, joyful street and comfort food culture: ramen shops that queue around the block, izakaya plates built for beer, convenience-store egg sandwiches with cult followings. Umami is the thread through all of it. Dashi — kelp and smoked skipjack steeped in water — delivers pure savoriness in minutes, and once you can make it, half of the home repertoire opens up. Most everyday dishes need fewer ingredients than you would guess; technique and timing do the heavy lifting.","The pantry is the entry point. Soy sauce (shoyu) provides salt and depth; miso adds fermented body; mirin rounds edges with sweetness; sake deglazes and tenderizes; rice vinegar sharpens. Simmered together in varying ratios, soy, mirin and sake form the mother seasoning of home cooking — the base of teriyaki, simmered fish, donburi bowls and the tare that seasons ramen. Dashi underlies soups, sauces and simmered dishes; kombu (dried kelp) and katsuobushi (smoked, dried skipjack flakes) steep like tea, never boiled hard, and the result is a broth that tastes far bigger than its ten-minute effort.\n\nRice is the structural center of the meal. Short-grain japonica rice, washed until the water runs nearly clear and cooked measured, is the default against which everything else is a side dish — the word for cooked rice, gohan, doubles as the word for meal. Noodles form the parallel track: buckwheat soba served cold with dipping sauce, thick chewy udon in hot broth, and ramen, the Chinese-born wheat noodle that Japan adopted and elevated into a national obsession with fierce regional styles, from Sapporo miso ramen to Hakata tonkotsu.\n\nTechnique favors precision over force. Grilling (yakitori, fish) is done close and hot with careful basting; simmering (nimono) is gentle and measured; frying is thin-battered and fast — tempura at its best is a whisper of crunch. Knife work matters because so much is served raw or barely cooked; the freshness culture around sashimi shaped the entire supply chain of the country.\n\nMeals are assembled, not plated: a bowl of rice, a bowl of miso soup, a main and two or three small sides is the classic ichiju-sansai pattern. Pickles (tsukemono) appear at nearly every meal as punctuation. Seasonality is not a restaurant affectation but a home habit — bamboo shoots in spring, cold noodles in summer, hot pots in winter — and menus quietly rotate with the calendar.",[13,14,15,16,17,18,19],"soy sauce","miso","dashi (kombu and katsuobushi)","short-grain rice","mirin","ginger","scallions","Meals open with \"itadakimasu\" (roughly: I gratefully receive) and close with \"gochisousama\" — small rituals of thanks said even when eating alone. Chopstick etiquette carries real weight: never stand them upright in rice or pass food chopstick-to-chopstick, as both echo funeral rites. Slurping noodles is not rude; with ramen and soba it is expected, cooling the noodles and carrying aroma. Rice bowls are lifted toward the mouth. Pouring your own drink in company is mildly frowned on — you pour for others, and they pour for you.",[22],"shoyu-ramen",[24,27,30,33],{"name":25,"description":26},"Kanto (Tokyo)","Stronger soy-forward seasoning, the home of nigiri sushi as fast food, and the historical cradle of shoyu ramen — clear chicken-and-soy broths that define the classic Tokyo bowl.",{"name":28,"description":29},"Kansai (Osaka, Kyoto)","Lighter, dashi-driven seasoning and Japan's comfort-food capital: okonomiyaki and takoyaki in Osaka's street culture, refined temple-influenced kaiseki traditions in Kyoto.",{"name":31,"description":32},"Hokkaido","The northern island of dairy, corn, seafood and cold winters — birthplace of miso ramen in Sapporo, often finished with butter and sweetcorn.",{"name":34,"description":35},"Kyushu","Home of Hakata tonkotsu ramen: pork bones boiled hard for days into an opaque, creamy broth, served with thin straight noodles and firm-noodle refills (kaedama).",{"src":37,"alt":38},"\u002Fimages\u002Fcountries\u002Fjapan.jpg","Overhead photograph of Japan kitchen staples — soy sauce, miso, dashi and short-grain rice — on a dark wooden table",{"items":40,"total":82,"page":270,"limit":271,"hasMore":272},[41,77,100,127,149,168,191,214,234,251],{"slug":42,"title":43,"nativeName":44,"romanized":45,"countrySlug":4,"region":46,"baseServings":47,"prepMinutes":48,"cookMinutes":49,"restMinutes":50,"difficulty":51,"course":52,"diet":55,"mainIngredients":58,"images":63,"keywords":67,"publishedAt":75,"updatedAt":75,"authorSlug":76},"agedashi-tofu","Agedashi Dofu (Crisp Fried Tofu in Dashi Broth)","揚げ出し豆腐","Agedashi dōfu","Kanto",4,15,20,30,"medium",[53,54],"appetizer","side",[56,57],"pescatarian","dairy-free",[59,60,61,62],"tofu","kombu","soy-sauce","bonito-flakes",[64],{"src":65,"alt":66},"\u002Fimages\u002Frecipes\u002Fagedashi-tofu\u002Fhero.jpg","Cubes of crisp fried silken tofu sitting in a shallow bowl of dashi broth with grated daikon, ginger and scallions",[68,69,70,71,72,73,74],"agedashi tofu","fried tofu","dashi broth","izakaya","japanese appetizer","silken tofu","daikon","2026-08-19","dishroute-kitchen",{"slug":78,"title":79,"nativeName":80,"romanized":81,"countrySlug":4,"baseServings":47,"prepMinutes":82,"cookMinutes":49,"difficulty":83,"course":84,"diet":86,"mainIngredients":88,"images":90,"keywords":94,"publishedAt":99,"updatedAt":99,"authorSlug":76},"chicken-teriyaki","Chicken Teriyaki (Pan-Glazed, No Bottled Sauce)","照り焼きチキン","Teriyaki chikin",10,"easy",[85],"main",[57,87],"nut-free",[89,61,17],"chicken",[91],{"src":92,"alt":93},"\u002Fimages\u002Frecipes\u002Fchicken-teriyaki\u002Fhero.jpg","Sliced glazed teriyaki chicken thigh with a glossy soy-mirin lacquer, scallions and sesame seeds",[95,89,4,96,17,97,98],"teriyaki","glaze","weeknight","one pan","2026-08-18",{"slug":101,"title":102,"nativeName":103,"romanized":104,"countrySlug":4,"region":105,"baseServings":47,"prepMinutes":49,"cookMinutes":106,"restMinutes":50,"difficulty":83,"course":107,"diet":110,"mainIngredients":112,"images":116,"keywords":120,"publishedAt":75,"updatedAt":75,"authorSlug":76},"dorayaki","Dorayaki (Honey Pancakes with Red Bean Filling)","どら焼き","Dorayaki","Tokyo",25,[108,109],"dessert","snack",[111,57,87],"vegetarian",[113,114,115,17],"eggs","flour","honey",[117],{"src":118,"alt":119},"\u002Fimages\u002Frecipes\u002Fdorayaki\u002Fhero.jpg","Stacked dorayaki pancake sandwiches, the top one cut open to show a thick layer of red azuki bean paste",[101,121,122,123,124,125,126],"anko","azuki bean paste","japanese sweets","wagashi","honey pancakes","doraemon",{"slug":128,"title":129,"nativeName":130,"romanized":131,"countrySlug":4,"region":105,"baseServings":47,"prepMinutes":82,"cookMinutes":48,"difficulty":83,"course":132,"diet":133,"mainIngredients":134,"images":138,"keywords":142,"publishedAt":75,"updatedAt":75,"authorSlug":76},"gyudon","Gyudon (Japanese Beef and Onion Rice Bowl)","牛丼","Gyūdon",[85],[57],[135,136,137,61],"beef-chuck","onion","rice",[139],{"src":140,"alt":141},"\u002Fimages\u002Frecipes\u002Fgyudon\u002Fhero.jpg","Deep bowl of steamed rice topped with thin simmered beef, soft onion, scallions and red pickled ginger",[128,143,144,145,146,147,148],"beef bowl","donburi","japanese rice bowl","thin sliced beef","weeknight dinner","dashi",{"slug":150,"title":151,"nativeName":152,"romanized":153,"countrySlug":4,"baseServings":47,"prepMinutes":82,"cookMinutes":48,"difficulty":83,"course":154,"diet":156,"mainIngredients":158,"images":159,"keywords":163,"publishedAt":99,"updatedAt":99,"authorSlug":76},"miso-soup","Miso Soup with Dashi from Scratch","味噌汁","Misoshiru",[155,54],"soup",[56,57,157,87],"gluten-free",[14,59,19],[160],{"src":161,"alt":162},"\u002Fimages\u002Frecipes\u002Fmiso-soup\u002Fhero.jpg","A bowl of cloudy miso soup with silken tofu cubes, wakame ribbons and sliced scallions",[164,148,60,165,59,166,167],"miso soup","katsuobushi","japanese breakfast","umami",{"slug":169,"title":170,"nativeName":171,"romanized":172,"countrySlug":4,"region":173,"baseServings":47,"prepMinutes":106,"cookMinutes":50,"difficulty":51,"course":174,"diet":176,"mainIngredients":177,"images":180,"keywords":184,"publishedAt":75,"updatedAt":75,"authorSlug":76},"okonomiyaki","Okonomiyaki (Osaka Savory Cabbage Pancake)","お好み焼き","Okonomiyaki","Kansai (Osaka)",[175,85],"street-food",[57],[178,114,113,179],"cabbage","pork-belly",[181],{"src":182,"alt":183},"\u002Fimages\u002Frecipes\u002Fokonomiyaki\u002Fhero.jpg","Thick okonomiyaki cabbage pancake topped with crisp pork belly, brown sauce, mayonnaise zigzags and curling bonito flakes",[169,185,186,187,188,189,190],"japanese pancake","cabbage pancake","osaka","street food","teppan","bonito flakes",{"slug":192,"title":193,"nativeName":194,"romanized":195,"countrySlug":4,"region":196,"baseServings":47,"prepMinutes":49,"cookMinutes":49,"restMinutes":82,"difficulty":83,"course":197,"diet":199,"mainIngredients":200,"images":204,"keywords":208,"publishedAt":75,"updatedAt":75,"authorSlug":76},"onigiri","Onigiri (Japanese Salted Rice Balls with Nori)","おにぎり","Onigiri","Nationwide",[109,198],"breakfast",[56,57],[201,202,203,62],"short-grain-rice","nori","salmon",[205],{"src":206,"alt":207},"\u002Fimages\u002Frecipes\u002Fonigiri\u002Fhero.jpg","Three triangular Japanese rice balls with nori bands on a wooden board, one broken open to show salmon filling",[192,209,210,202,211,212,213],"omusubi","japanese rice balls","bento","umeboshi","shiozake",{"slug":22,"title":215,"nativeName":216,"romanized":217,"countrySlug":4,"region":25,"baseServings":47,"prepMinutes":50,"cookMinutes":218,"restMinutes":219,"difficulty":51,"course":220,"diet":221,"mainIngredients":222,"images":224,"keywords":228,"publishedAt":99,"updatedAt":99,"authorSlug":76},"Shoyu Ramen (Tokyo-Style Soy Sauce Ramen)","醤油ラーメン","Shōyu rāmen",120,240,[85,155],[],[89,223,61,113],"ramen-noodles",[225],{"src":226,"alt":227},"\u002Fimages\u002Frecipes\u002Fshoyu-ramen\u002Fhero.jpg","Bowl of Tokyo-style shoyu ramen with clear amber broth, noodles, marinated egg and scallions",[229,230,231,13,232,233],"ramen","noodle soup","tokyo","japanese comfort food","broth",{"slug":235,"title":236,"nativeName":237,"romanized":238,"countrySlug":4,"region":46,"baseServings":47,"prepMinutes":82,"cookMinutes":48,"restMinutes":239,"difficulty":51,"course":240,"diet":241,"mainIngredients":242,"images":243,"keywords":247,"publishedAt":75,"updatedAt":75,"authorSlug":76},"tamagoyaki","Tamagoyaki (Japanese Rolled Layered Omelette)","卵焼き","Tamagoyaki",5,[198,54,53],[56,57],[113,17,61,60],[244],{"src":245,"alt":246},"\u002Fimages\u002Frecipes\u002Ftamagoyaki\u002Fhero.jpg","Sliced rolled Japanese omelette showing pale yellow layers in a spiral, served with grated daikon",[235,248,249,211,250,166,113],"japanese omelette","rolled egg","dashimaki",{"slug":252,"title":253,"nativeName":254,"romanized":255,"countrySlug":4,"region":105,"baseServings":47,"prepMinutes":106,"cookMinutes":49,"restMinutes":239,"difficulty":51,"course":256,"diet":257,"mainIngredients":258,"images":259,"keywords":263,"publishedAt":75,"updatedAt":75,"authorSlug":76},"tonkatsu","Tonkatsu (Japanese Panko Pork Cutlet)","とんかつ","Tonkatsu",[85],[57],[178,113,114],[260],{"src":261,"alt":262},"\u002Fimages\u002Frecipes\u002Ftonkatsu\u002Fhero.jpg","Sliced panko-crusted pork cutlet fanned beside a pile of finely shredded raw cabbage and dark katsu sauce",[252,264,265,266,267,268,269],"pork cutlet","panko","japanese fried pork","katsu","yoshoku","deep fried",1,12,false,{"links":274,"total":82},[275,279,281,283,285,286,288,290,293,294],{"slug":42,"title":276,"iso2":277,"minutes":278},"Agedashi Dofu","JP",65,{"slug":78,"title":280,"iso2":277,"minutes":50},"Chicken Teriyaki",{"slug":101,"title":104,"iso2":277,"minutes":282},75,{"slug":128,"title":284,"iso2":277,"minutes":106},"Gyudon",{"slug":150,"title":151,"iso2":277,"minutes":106},{"slug":169,"title":172,"iso2":277,"minutes":287},55,{"slug":192,"title":195,"iso2":277,"minutes":289},50,{"slug":22,"title":291,"iso2":277,"minutes":292},"Shoyu Ramen",390,{"slug":235,"title":238,"iso2":277,"minutes":50},{"slug":252,"title":255,"iso2":277,"minutes":289},{"items":296,"total":270,"page":270,"limit":270,"hasMore":272},[297],{"slug":22,"title":215,"nativeName":216,"romanized":217,"countrySlug":4,"region":25,"baseServings":47,"prepMinutes":50,"cookMinutes":218,"restMinutes":219,"difficulty":51,"course":298,"diet":299,"mainIngredients":300,"images":301,"keywords":303,"publishedAt":99,"updatedAt":99,"authorSlug":76},[85,155],[],[89,223,61,113],[302],{"src":226,"alt":227},[229,230,231,13,232,233],1787360044129]