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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: Beginning

Home Town: Bluffton, Indiana, USA
Living In: Sapporo, Hokkaido, Japan
About me:
I'm studying abroad from the United States to Japan. I will be here for a total of one year. The experience has taught me a lot already, but of course I can always learn more. When I return to the States, I will be a junior in college.

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Newest Cooks


Cooking Level: Expert
Home Town: Yokohama, Kanagawa, Japan
Living In: Cagayan De Oro, Misamis Oriental, Philippines
About me: Love to cook and eat good food with my husband : )
Photo by Kiyo


Cooking Level: Intermediate
Home Town: Nakano, Tokyo, Japan


Cooking Level: Intermediate
Living In: Chatan, Okinawa, Japan
About me: High Schooler who didn't like cooking or baking until I took Culinary Arts 1. Now, I'm taking Culinary 2 and love cooking all the time and hope to improve my skills each and ever…

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Newest Reviews

Easy Cherry Tomato Corn Salad

Reviewed on Apr. 16, 2014 by Louise   view full review
This is a great, lite side salad. We have had it a few times the past couple of weeks and...

Creamy Au Gratin Potatoes

Reviewed on Apr. 9, 2014 by astrobax   view full review
These were awesome. For the last 5 minutes of baking, I covered I took off the foil, covered...


Reviewed on Apr. 9, 2014 by astrobax   view full review
I made this for my ESL students one night, and a student of mine from Mexican told me that it...

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