.png)
Japanese Korean Cuisine
The staple food of traditional Japanese cuisine is rice. Rice is part of every meal, including breakfast. As Japan is an island, it is also common to find dishes containing fish and other seafood. When the Americans occupied Japan in World War II, they tried to get the Japanese to eat bread instead of rice.
In general, Japanese cuisine is similar to the cuisine of other East Asian countries. The most important difference is that the use of oil and spices is much less. Efforts are made to preserve the original flavors of the ingredients used. Whenever possible, fresh ingredients typical of the season are used.
Korean cuisine has developed through a complex interaction of the natural environment and different cultural trends of the ancient agricultural and nomadic traditions of the Korean Peninsula and southern Manchuria. Korean cuisine is largely based on rice, vegetables and meat. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, chili flakes, gochujang (fermented red pepper paste) and cabbage.
