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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: Willits, California, USA
Living In: Kadena Ab, Okinawa, Japan
About me:
Married with one-year-old son, military, currently living in Japan. Interests are family, photography, cooking, education, and traveling.

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Newest Cooks

Photo by Buku


Cooking Level: Expert
Home Town: Vratsa, Vratsa, Bulgaria
Living In: Kitakyushu, Fukuoka, Japan
Photo by Maruca81


Cooking Level: Expert
Home Town: Yokosuka, Kanagawa, Japan
Living In: Louisville, Kentucky, USA
About me: Self taught cook by ready Joy of Cooking when I was 22 years old. People love my cooking but I still consider myself an "intermediate" cook with plenty still to learn.
Photo by Namikun


Cooking Level: Intermediate
Living In: Setagaya, Tokyo, Japan
About me: A 25-year old Flight Attendant from Tokyo.

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Newest Reviews

Chocolate Cobbler

Reviewed on Feb. 17, 2015 by CutieKatie   view full review
Great! I loved how it made it's own hot fudge topping. It's so simple and cheap to make.

Chef John's Pineapple Upside-Down Cake

Reviewed on Jan. 5, 2015 by Hey, I am a family pet Walker.   view full review
It was pretty good however there was not a lot of juicy glaze involved...maybe if I doubled...

Brussels Sprouts in a Sherry Bacon Cream Sauce

Reviewed on Dec. 29, 2014 by Maruca81   view full review
I first made this 3 years ago for Thanksgiving. I have served them several times since. This...

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