Japanese cuisine
E892771
Japanese cuisine is a culinary tradition known for its emphasis on seasonal ingredients, refined presentation, and dishes such as sushi, tempura, ramen, and kaiseki.
Statements (81)
| Predicate | Object |
|---|---|
| instanceOf |
cuisine
ⓘ
national cuisine ⓘ |
| alsoKnownAs | washoku NERFINISHED ⓘ |
| associatedWith |
chopsticks
ⓘ
emphasis on freshness ⓘ low use of dairy ⓘ regional specialties ⓘ relatively low use of red meat ⓘ |
| characterizedBy |
balance of color and texture
ⓘ
light seasoning ⓘ rice-based meals ⓘ small portion dishes ⓘ use of dashi stock ⓘ |
| commonIngredient |
daikon radish
ⓘ
fish ⓘ ginger ⓘ green tea ⓘ mirin ⓘ miso ⓘ sake ⓘ seafood ⓘ seaweed ⓘ sesame ⓘ soy sauce ⓘ tofu ⓘ wasabi ⓘ |
| cookingMethod |
deep-frying
ⓘ
grilling ⓘ raw preparation ⓘ simmering ⓘ steaming ⓘ |
| countryOfOrigin | Japan ⓘ |
| emphasizes |
aesthetics of presentation
ⓘ
seasonal ingredients ⓘ umami flavor ⓘ |
| healthPerception | healthy diet ⓘ |
| includesStyle |
home-style cooking
ⓘ
izakaya food ⓘ kaiseki ryori ⓘ shojin ryori NERFINISHED ⓘ yoshoku ⓘ |
| influencedBy |
Chinese cuisine
ⓘ
Western cuisine ⓘ |
| influences |
Hawaiian cuisine
ⓘ
fusion cuisine worldwide ⓘ |
| mainStaple | rice ⓘ |
| mealStructure | ichiju-sansai ⓘ |
| notableRegionalVariant |
Hokkaido cuisine
GENERATED
ⓘ
Kansai cuisine GENERATED ⓘ Kanto cuisine GENERATED ⓘ Okinawan cuisine GENERATED ⓘ |
| recognizedBy | UNESCO ⓘ |
| servedWith | green tea ⓘ |
| typicalDish |
bento
ⓘ
chawanmushi NERFINISHED ⓘ curry rice ⓘ donburi ⓘ gyoza ⓘ kaiseki ⓘ matcha sweets ⓘ miso soup ⓘ mochi desserts ⓘ nabe ⓘ ochazuke ⓘ okonomiyaki ⓘ onigiri ⓘ ramen ⓘ sashimi ⓘ shabu-shabu ⓘ soba ⓘ sukiyaki ⓘ sushi ⓘ takoyaki ⓘ tempura ⓘ tonkatsu ⓘ udon ⓘ unagi dishes ⓘ wagashi ⓘ yakitori ⓘ |
| UNESCOInscriptionYear | 2013 ⓘ |
| UNESCOStatus | Intangible Cultural Heritage NERFINISHED ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.