Japanese cuisine has developed over the centuries as a resultof many political and social changes throughout Japan.Similar to Chinese cuisine, there is a concept of main foodsprepared from five carbohydrate-rich cereals : rice, wheatand oat, millet, beans.
A standard Japanesemeal nearly alwaysconsists of a bowl ofcooked white Japaneserice as shushoku withaccompanying tsukemono(pickles), a bowl ofsoup, and a variety ofdishes known as okazu -fish, meat, vegetable, etc.
Traditional Japanese meals are sometimes classified by thenumber of okazu which accompany the rice and soup.The simplest Japanese meal, for example, consists of“one soup, one side” or “one dish meal”. This meanssoup, rice and pickles, and one accompanying dish.
A traditional Japanesebreakfast, forexample, usually consists ofmiso soup, rice, a pickledvegetable and grilled fish.
The most popular all over the word dish ofJapanese cuisine is sushi. It is made ofseafood, rice and vegetables. There arelots of types of sushi to suit differenttastes.
Noodles, originating from China, have become anessential part of Japanese cuisine, usually (butnot always) as an alternative to a rice-based meal.There are two traditional types of noodle, sobaand udon.
Although not known as a meateating country, very fewJapanese consider themselvesvegetarians. Beef, pork andchicken are commonly eatenand have become part ofeveryday cuisine. Lamb iseaten in colder parts of Japanbut is not well liked in theremainder of the country.
Traditional drink of Japanese cuisine isgreen tea. The most popular alcoholic drink issake.