World Cuisines विश्व के व्यंजन 1
Food खाना 6
Sushi
Sushi means the vinegared rice, not raw fish. Nigiri (hand-pressed) was Edo-era fast food; maki are rolls. Sashimi is raw fish without rice.
Ramen
Noodle soup adapted from Chinese noodles; each region has its broth: shoyu, miso, shio or creamy pork-bone tonkotsu.
Tempura
Ultra-light fried seafood and vegetables, from Portuguese influence.
Okonomiyaki
'Grill what you like': savoury pancake with sauce and mayo.
Takoyaki
Round octopus dumplings, Osaka's street snack.
Miso Soup
Daily soup of fermented soybean paste in dashi.
Drinks पेय 4
Sake
Japanese rice wine, brewed more like beer: koji mould turns rice starch to sugar while yeast ferments it. The more the rice is polished, the finer the grade (Junmai, Ginjo, Daiginjo).
Cold Brew
Smooth, low-acid coffee made without heat.
Green Tea (Sencha)
Japan's most-drunk tea; the leaves are steamed to stop oxidation, keeping a fresh, grassy taste.
Matcha
Powdered green tea whisked into hot water; the tea of the Japanese tea ceremony (chanoyu).
Spirits & Liqueurs दारू · स्पिरिट्स 3
Japanese Whisky
Modelled on Scotch but known for precision, balance and delicate flavours; often aged in Japanese mizunara oak, which adds sandalwood and incense notes.
Shochu
Japan's distilled spirit, usually distilled once so it keeps the flavour of its base: earthy sweet potato (imo), nutty barley (mugi), or clean rice (kome).
Awamori
Okinawa's spirit, made with Thai indica rice and black koji mould; aged versions (kusu) mellow for years in clay pots.