Japanese cuisine is based on combining staple foods, typically rice or noodles, with a soup, and okazu dishes made typically from fish, meat, vegetable, and tofu. Dashi, miso, and soy sauce are added to provide flavour. The dishes are usually low in fat, so a healthy option for those counting the calories!
Noodles, an essential part of Japanese cuisine, come in two main traditional types; soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles). Both are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
