Japanese cuisine refers to the traditional food practices and culinary styles of Japan. It emphasizes seasonality, freshness, and quality of ingredients, often featuring rice, seafood, vegetables, and soy products. Key characteristics include the use of umami flavor, aesthetic presentation, and diverse cooking techniques such as grilling, steaming, and raw preparations. Popular dishes include sushi, sashimi, ramen, tempura, and miso soup. Japanese cuisine also incorporates various regional specialties and seasonal ingredients, reflecting the country’s geography and climate. It is known for its cultural significance, often being enjoyed in social and ceremonial contexts, and has gained international recognition for its balance, healthiness, and artistry.
Japan's pastry team won the Coupe du Monde de la Pâtisserie, reinforcing their status in the global culinary scene. The competition took place in France and featured 18 countries competing…