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Yes! You can say that again! Sushi is a raw fish stacked on a compressed lump of rice, slightly seasoned with vinegar. Recipes and stuffing for sushi are extremely diverse, for example. spicy sea urchin caviar or thick juicy amaebi (sweet shrimp) - you try them, you will not be disappointed. But despite the elevated image, this is still primarily street food.

Ramen, or egg noodles in salted broth, is a favorite among Japanese "night" dishes. It is a wonderful example of borrowed dishes, in this case from China, to which the Japanese gave their special taste. There are 4 main types of broth for ramen: tonkotsu (pork bone broth), miso, soy sauce, and salted broth. Fukuoka is famous for its tonkotsu ramen and Hokkaido for its spicy miso ramen.

Unagi is a river eel fried on charcoals and seasoned with sweet barbecue sauce. According to folk belief, unagi is ideal for hot, humid and exhausting Japanese summers. This delicacy is reminiscent of old Japan, and most eel restaurants perfectly convey this atmosphere. Freshly caught unagi can be tasted from May to October.

Light and airy tempura is a Japanese variant of the world's well-roasted food (although, in the land of the rising sun, it is likely to be known thanks to Portuguese traders). Seafood and vegetables in batter, traditionally fried in sesame oil, are served with small amounts of salt or soy sauce (in separate dishes) with grated radish straw to dip tempura.

Kaiseki is a part of Japanese lunch, and also the ability to cook such a dish is equated with Japanese high cuisine. A few centuries ago, kaiseki was a meal served during a tea ceremony in Kyoto (it should be noted that Kyoto still remains the capital of kaiseki to this day).

Kaiseki is a simple set of dishes served with the utmost care on exquisite dishes. Only fresh ingredients are used for its preparation. The choice of ingredients for each dish depends on the current season.

Soba is a dish that consists of long thin buckwheat noodles and has long been one of the main dishes of Japanese cuisine. It is especially popular in mountainous areas, where frost-resistant buckwheat crops are valued higher than rice. Soba is served either hot with soy sauce or at room temperature with a broth on a bamboo mat. Purists who do not like noodles boiled in soup prefer the second option.

According to TheHomeDweller.com, the name of the dish comes from the sound that occurs when thin slices of beef (or pork) are dipped into the boiling broth using chopsticks. This is an extremely exquisite dish. The table is served with a plate of marbled meat which is cooked by the visitors themselves. Blink - and your mouth is full of food.

Okonomiyaki, which literally means "fried as you like", is an effortlessly cooked meal in the best Japanese tradition. This dish breaks the typical image of dainty Japanese cuisine.

Okonomiyaki is a spicy flatbread stuffed with any quantity of products (usually, cabbage and pork), sprinkled with thinly sliced dried fish, dried algae, seasoned with mayonnaise and Worcester sauce. Cooking this dish is very interesting: in most restaurants, visitors fry their own okonomiyaki on the built-in mini electric stoves.

The appearance of Tonkatsu, breaded and deep-fried pork patty, dates back to the 19th century when Japan opened its borders to the west. But forget about the European version of this dish - the ingredients and the way of cooking are absolutely Japanese.

Tonkatsu, especially if made from kurobuta (Berkshire pig breed), melts gently in the mouth. These patties are served with a plate of miso ramen and chopped cabbage.

Returning home after a hard day at work, the Japanese often buy cold beer and a few skewers with yakitoris - pieces of chicken fried over charcoals. Both chicken meat and chicken insides are used for yakitori. The chicken, fried to a certain extent, is served either with salt or with tare sauce made of mirin (Japanese sweet rice wine), sugar and soy sauce.

Author bio: Roy Emerson is a technology enthusiast, a loving father of twins, a programmer in a custom software company, editor in chief of TheHomeDweller blog, greedy reader, and a gardener.