Japan foods

5. & Ginger: Condiments for sushi and sashimi.Sushi: sushi combines vinegared rice with various fillings or toppings, most commonly raw fish (sashimi), but also vegetables or egg, often wrapped in seaweed (nori).
6. (Nori, Wakame): Dried sheets for sushi/soups, or added to dishes.
10. Lightly battered and fried seafood/vegetables.
13. Savory pancake with various fillings.Dashi: A fundamental broth (fish/seaweed stock) for soups and simmering.

1. Vinegar: For seasoning sushi rice and dressings.
2. A hearty noodle soup with regional variations, ramen features wheat noodles in a savory broth (soy sauce, miso, or pork-based), topped with ingredients like pork (chashu), egg, seaweed, and green onions.
3. & Mirin: Rice wines used for depth and sweetness in cooking.
4. Soup: Daily staple with miso, dashi, tofu, seaweed.
7. Rice bowls with toppings like beef (Gyudon) or egg.
8. Udon, Soba: Noodle soups.
9. & Sashimi: Raw fish/seafood with vinegared rice or plain.
10. A lighter alternative to fried foods, tempura consists of seafood (prawns, fish) and vegetables coated in a light batter and deep-fried until crispy, served with a dipping sauce.
11. Fermented soybean paste for soups and marinades.
12. Sauce (Shoyu): A versatile seasoning.