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Made up of a series of four main islands (and thousands of smaller ones), Japan sits across the Sea of Japan from Korea and Russia in Far East Asia. Culinary Japan has emerged mostly unmolested by outside influences. Notable exceptions are tea, noodles, and soy, which were introduced by the Chinese, and the cooking method called tempura, lightly battering and frying foods, introduced by the Portuguese. Care, artistry and the freshest ingredients define Japanese cuisine. From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, colors, the overall composition and presentation of food on the plate—everything is designed to appeal to the senses. Though Japan is a mountainous country with relatively limited agricultural output, the waters around the archipelago are brimming with sea life. Not surprisingly, seafood dominates Japanese cuisine, along with rice, soy, seaweed, mushrooms, and fresh vegetables and fruits. An old Japanese proverb suggests primacy of preparation: Eat it raw before all else, then grill it, and boil it last of all.

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Featured Cook

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA
Living In: Tsu, Mie, Japan
About me:
I am an American currently living in Japan (for the last 4 years) as an english teacher. Last year I got married, and my wife (Japanese) is now the envy of many because most Japanese husbands don't cook. Anything. Many don't even make coffee. I did cook some before coming to Japan, but most of my cooking experience has happened since getting engaged in 2002, and my repertoire leans heavily to Japanese (of course), Chinese, Asian and Italian.

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Newest Cooks

Photo by Nekoni o.o

Nekoni o.o 

Cooking Level: Intermediate
Home Town: Sapporo, Hokkaido, Japan
Living In: Fussa, Tokyo, Japan
About me: Hello I am Nekoni this is my cook!
Photo by Florencia McPherson

Florencia McPherson 

Cooking Level: Beginning
Home Town: Harrisonburg, Virginia, USA
Living In: Tokyo, Tokyo, Japan
Photo by Buku


Cooking Level: Expert
Home Town: Vratsa, Vratsa, Bulgaria
Living In: Kitakyushu, Fukuoka, Japan

Newest Photos

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Newest Reviews

Old Charleston Style Shrimp and Grits

Reviewed on Apr. 6, 2015 by Nicola   view full review
This was one of the dishes at my Easter brunch, truly enjoyed by all! I did tweak slightly,...

Stuffed Shells III

Reviewed on Mar. 29, 2015 by Florencia McPherson   view full review
First time I've made stuffed shells! This is easier than I thought and it tastes amazing!!!...

Peanut Butter Pie

Reviewed on Mar. 21, 2015 by Maruca81   view full review
I get lots of recipe requests for this pie. It's so crazy, easy too. I double the miniature...

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