Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, plus a variety of ingredients, such as vegetables, and any meat, but most commonly seafood. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
Diana Kennedy was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation.
Masaharu Morimoto is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.
Conveyor belt sushi, also called rotation sushi, is a type of sushi restaurant common in Japan. In Australasia, it is also known as a sushi train.
The history of sushi began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period. In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture.
Omakase is a Japanese phrase, used when ordering food in restaurants, that means 'I'll leave it up to you'.
Osaka Wrestling Restaurant is a 2004 Hong Kong comedy film directed by Tommy Law. The film stars Timmy Hung, Sammo Hung and Mang Hoi. This was Mang Hoi's last film appearance until 2014's Kung Fu Jungle. The film features a storyline taking place in both Hong Kong and Japan.
Mister Ajikko is a Japanese manga series written and illustrated by Daisuke Terasawa about a young boy cook. It was serialized in Kodansha's shōnen manga magazine Weekly Shōnen Magazine from 1986 to 1989, with its chapters collected in nineteen tankōbon' volumes.
Sushi pizza is a Canadian dish that originated from Toronto and a fusion of sushi and pizza often served in the Greater Toronto Area, conceptualized by Kaoru Ohsada no later than May 1993 as a Nami Japanese Seafood Restaurant chef. It uses a slightly crispy yet chewy fried rice patty as the base and is topped with a layer of sliced avocado, a layer of sliced salmon, tuna or crab meat, a drizzle of blended mayonnaise and wasabi powder and is served in wedges. Nori, pickled ginger, and roe are sometimes also served as toppings or sides.
Sue Torres is an American chef and television personality.
An automated restaurant or robotic restaurant is a restaurant that uses robots to do tasks such as delivering food and drink to the tables and/or cooking the food.
Tanya Holland is an American celebrity chef, restaurateur, podcast host, writer, and cookbook author. She is known as an expert of soul food. Holland is an alumna of Bravo TV's Top Chef, where she competed on the 15th season. She was the owner of Brown Sugar Kitchen in Oakland, California, which received national recognition and multiple Michelin Bib Gourmand awards.
Sasabune is a Japanese sushi restaurant located at 401 East 73rd Street on the Upper East Side of Manhattan, in New York City.
Niki Nakayama is an American chef and the owner of Michelin-starred n/naka restaurant in Los Angeles, specializing in modern Japanese kaiseki cuisine.
Hidekazu Tojo is a Japanese-Canadian chef based in Vancouver, British Columbia, often credited with inventing the California roll and the B.C. roll.
Anthony Lucero is an American film director and visual effects editor. He is best known for the independent feature film East Side Sushi.
Dominica Rice-Cisneros is an American chef and entrepreneur. She is the owner of Bombera and was owner of the now closed Cosecha, both which are located in Oakland, California.
