Japan

Beyond sushi, Japanese cuisine is multi-faceted and varies by region. Rice is the most important staple and the key ingredient. Anything accompanying the rice in a meal -- fish, meat, vegetables, soup, is considered a side dish. These “sides” serve to heighten and enhance the taste of the rice. The Japanese enjoy raw foods in their meals as well as cooked. Cooked food always involves one of four principal cooking methods: grilling, simmering, steaming and frying. Flavors are clean and well balanced.

"Japan reveres its distinctive traditional culture even while it receives international acclaim for its contributions to modern art, fashion, music, films, literature and computer technology. Riding in a Japanese bullet train, you’ll speed by traditional shrines one minute and skyscrapers the next.
Yet classic Japanese cuisine remains popular both with conventional citizens and trendsetters, as well as food enthusiasts the world over. It’s an art renowned for its simplicity, purity and visual beauty. Given the emphasis on fresh, local ingredients, meals are shaped by this country’s different regions and its four distinct seasons. But no matter what the season, you’re sure to find nutritional powerhouses like green tea, buckwheat noodles, tofu and fresh fish in ample supply!"

Appetizers
Asian Oyster Omelet
Crispy Ahi Rolls

Soup
Udon

Entrees
Honey Green Tea Prawns
Soybean Fried Rice

Dessert
Fizzy Ginger Float

Furitake

Chinese Chives

Peeling Ginger with a Spoon