Page 96 - GM EBOOK
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h “...The traditional cuisine of Japan, Washoku. "[traditional] Japanese cui-
a sine" (or Kappa) is based on rice with miso soup and other dishes; there is an
p emphasis on seasonal ingredients. Side dishes often consist of fish, pickled veg-
t etables, and vegetables cooked in broth. Seafood is common, often grilled, but
e 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-
F pan also has many simmered dishes such as fish products in broth
O called oden, or beef in sukiyaki and nikujaga…”
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