Rice – Rice served in Japan is of the Japonica variety and is a vital part of Japanese cuisine and history. It was once considered so vital that it was one of the primary measures of currency in the country. Often, it is served in a bowl and is known as gohan. Rice dishes include the likes of Kayu, Okayu, donburi, and Sushi.
Noodles - Noodles are another vital part of Japanese cuisine, coming in the form of Soba (buckwheat) and Udon (wheat) noodles which are often served either hot or cold. Ramen noodles have become popular only in the last 100 years or so.
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