Page 95 - GM EBOOK

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“...The traditional cuisine of Japan, Washoku. "[traditional] Japanese cui- h
sine" (or Kappa) is based on rice with miso soup and other dishes; there is an a
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emphasis on seasonal ingredients. Side dishes often consist of fish, pickled veg-
etables, and vegetables cooked in broth. Seafood is common, often grilled, but t
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also served raw as sashimi or in sushi. Seafood and vegetables are also deep- r

fried in a light batter, as tempura…”

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“...Apart from rice, staples include noodles, such as soba and udon. Ja-

pan also has many simmered dishes such as fish products in broth F

called oden, or beef in sukiyaki and nikujaga…” O
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