The typical Japanese meal consists of a bowl of rice, a bowl of miso soup pickled vegetables and fish or meat. While rice is the staple food, several kinds of noodles ( udon , soba and ramen ) are cheap and very popular for light meals. As an island nation, the Japanese take great pride in their seafood. A wide variety of fish, squid, octopus, and shellfish appear in all kinds of dishes from sushi to tempura.
In Japanese, sushi is rice, usually topped with other ingredients, including fish, various meats, and vegetables. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi, as sashimi is the raw fish component, not the rice component. There are various types of sushi.
Udon noodles are made from wheat flour. They are boiled and served in a broth, usually hot but they make cold in summer, and topped with ingredients such as a raw egg to make tsukimi udon , and deep-fried tofu to make kitsune udon .
Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw. Sashimi, while similar to sushi.
Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Wasabi and ground ginger make soya sauce better.
SENCHA - The most popular type of Green Teas. About 85% of Japanese teas are SENCHA. In both quality and price SENCHA has a wide variety. High quality one is served only on special occasions.But average qualities are for everyday use.
BANCHA - This is understood as a lowest grade of TEA. But some BANCHA is very nice as a different meaning. It has a very simple taste, so it is pleased to drink after meals or to drink when thirsty
HOUJICHA - This is a roasted BANCHA. It has a brown color and unique tosted flavor, and light golden beer color when steeped. It is also pleased to drink after meals or when thirsty.
MECHA - It is tea buds selected while refining SENCHA or GYOKURO. It has strong flavor and taste. It is better than caffee when standing sleeepy.
In Japanese, the word sake is also used as a generic term for alcohol. The correct term for refined Japanese rice wine is seishu . Like wine made from grapes, there are regional variations and good and bad years but sake is not usually stored for more than a year. Good sake is produced all over the country and with thousands of small breweries, finding one to suit your palate shouldn't be too hard. There are different grades of sake depending on the milling process used on the rice and what additives are used, if any. The production cycle takes about one year: Autumn rice is used in the brewing process, which starts in winter and ends the following spring. The sake matures during the summer and is finally bottled in the autumn. Sake has an alcohol content similar to wine, around 16%.