Delicious Japanese cuisine can be found in restaurants across the US. From sushi and sashimi, to soba, udon, and teppanyaki, many are also enjoyed internationally influenced by Japan during the colonialism era. This article describes how conducive social and material factors contributed to its success here in America.
Soba noodles are thin, cold-cut noodles typically served cold with either a simple dipping sauce or as part of a noodle dish. You’ll find these dishes both at general noodle restaurants as well as more expensive specialized restaurants. Udon noodles offer thicker noodles that can be served in many ways, including as soup or with various other ingredients for variety, making this delicious noodle dish extremely popular across all regions of the country.
Other famous Japanese dishes include natto, takowasa (raw octopus served in wasabi sauce), and fugu, an edible pufferfish with potentially deadly toxic components that must be handled carefully when prepared by trained chefs for consumption as sashimi or sure Japanese nabe hot pots.
Teppanyaki restaurants in Japan are a favorite way to experience both Japanese and Western-influenced cuisine and offer meals cooked on a flat, raised metal plate instead of most other restaurants in the country. Popular ingredients for these meals include chicken, beef, seafood, vegetables, and tofu, with additional soups, salads, or appetizers such as edamame or seaweed rolls available as side orders.
