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Though more complex cuisines exist, none comes close to matching Japan's culinary aesthetics.
Chief foreign influence
The roots of Japanese cuisine are largely sixth-to-eighth century Chinese.
Cooking varies from region to region. For instance, the Kansai-style cooking (around Kyoto and Osaka in the south) is perceptibly sweeter than the Edo style (around Tokyo).
Even sushi varies by region. In Tokyo the fish is pressed onto two-inch oblong rice balls (the style followed by virtually all sushi bars outside Japan), but in Osaka the fish is pressed onto rice in a mold, then usually cut into squares or rectangles.
Essentially, a donburi is a bowl of rice topped with a seasoned preparation. The Oyako Donburi uses egg and chicken.
It is usually steamed and served at the end of a meal. Rice is the main starch staple in Japanese cuisine.
Ingredients are artistically cut and arranged not merely to please the senses but to conform to elaborate systems of cultural symbolism.
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