Most Japanese people still eat traditional Japanese food for dinner, but eating habits are beginning to change with some foreign food becoming more popular as of December 2014. A typical Japanese dinner includes staples such as rice, noodles and seafood as well as more modern additions such as meat.Know More
Sticky, short-grained rice remains the most important part of a Japanese dinner, even though its popularity has decreased over recent years. Rice is also used to make dinner items such as rice cakes and crackers.
Ramen is a wheat-noodle dish that is usually served in a warm broth, flavored with soy sauce and topped with raw egg or deep-fried tofu. Another noodle dish, known as soba, is served cold with sliced green onions and wasabi.
Seafood plays an important part in all Japanese food and is prepared and eaten in a variety of ways. Sashimi and sushi are both popular fish dishes that are served raw, seasoned with vinegar or soy sauce and eaten with wasabi. Yakizakana is another popular dinner dish, and its name is translated as grilled fish. Mackerel and salmon are two types of fish that are typically prepared in this way.
Although not a traditional Japanese ingredient, meat has recently become an important part of the Japanese diet. Grilled and barbecued chicken, referred to as yakiniku, and a beef dish known as gyudon, are now popular dishes found on the Japanese dinner table.Learn more about Regional Cuisine
Asian cuisine shows great variation, with people in the southwest nations including Sri Lanka and Burma eating different foods than those in China, Korea or Japan. Asian-Nation divides Asian cuisine into three distinct cultures: the southwest Indian style that emphasizes rice and strong spices; the northeast style of China, Korea and Japan that emphasizes heavier sauces in cooking; and the southeast Thai style that uses herbs, vegetables and light sauces.Full Answer >
The main foods that the people of Madagascar eat include rice, beef, chicken, root vegetables and noodles. Rice is the main staple eaten at breakfast and other meals throughout the day. This can be accompanied by zebu, which is beef meat, and vegetables with sauce.Full Answer >
In St. Lucia, the type of foods that people eat are salt fish, green figs, seafood, fried plantains, conch, callaloo soup and accra. The diet of the people of St. Lucia includes proteins, starches and a variety of fruits and vegetables like breadfruit and green plantains. The variety of cuisines found of on this island have Creole, Indian, French and Asian influences.Full Answer >
France calls pot-au-feu its national dish; this hearty beef and vegetable stew appears on lunch and dinner tables throughout France, appealing to people of all socioeconomic backgrounds. Pot-au-feu recipes and production methods vary regionally, but its staple ingredients remain the same: a tender cut of beef or other type of meat, root vegetables such as carrots, turnips and cabbage, and broth. The name of this soup translates to "pot-in-the-fire" in English, and makes a particularly pleasant cold weather meal.Full Answer >