The culinary tradition
Japanese cooking is organised around umami from dashi, the rhythm of the seasons and the craft of each specialist โ sushi chef, tempura chef, soba maker. Regional cooking (kyลdo ryลri) differs sharply from Hokkaido's dairy and seafood to Okinawa's pork and bitter melon.
Regional kitchens
Kyushu
Tonkotsu ramen and shochu.
Kansai
Okonomiyaki, takoyaki, refined kaiseki.
