Page 57 - South Korea & Japan: Temples, Shrines & Seaside Treasures

Cuisine in Japan

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Generally, only one type of cuisine is served in a given restaurant—for example raw seafood
is served in a sushi bar, while tempura is featured at a tempura counter. There are, of course,
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some of the main cuisines.

• Kushiage: Kushiage foods are breaded and deep-fried on skewers and include chicken,
beef, seafood, and lots of seasonal vegetables (snow peas, green pepper, gingko nuts,
lotus root, and the like). They’re served with a specialty sauce and slice of lemon.

• Okonomiyaki: This cooking style originated in Osaka after World War II. It is a sort of
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Worcestershire sauce.

• Robatayaki: Robatayaki refers to restaurants in which seafood and vegetables are cooked
over an open charcoal grill. All types of food ingredients are on the menu; the cooking
distinction is that all foods are grilled.

• Sashimi & Sushi: Sashimi is simply raw seafood, usually eaten alone (without rice), and
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comes in many varieties, and is also served with wasabi and dipped in soy sauce.

• Soba & Udon Noodles: >ZML YZZOWP^ L]P XLOP Q]ZX M`NVbSPL_ ʮZ`]& `OZY YZZOWP^ L]P
a thick white wheat noodle. Both can be eaten plain, in soups, or in combination with
other foods.

• Shabu-Shabu & Sukiyaki: The latter is among Japan’s best-known beef dishes; it is often
stir-fried at the table. Shabu-shabu is also prepared at your table and consists of thinly
sliced beef cooked in a broth with vegetables in a kind of fondue.

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• Teppanyaki: A teppanyaki restaurant is a Japanese steakhouse. The chef cooks your steak
and vegetables on a smooth hot grill right in front of you.

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you have a special meal request, we will do everything possible to assist but special meal
requests are not guaranteed in Japan and there is a possibility of cross-contamination
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without seasonings. You may consider bringing supplementary snacks or seasonings for your
personal use.

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