Obento or bento

An obento, also known as a bento box, is a packaged Japanese lunch, arranged in a visually pleasing manner. Though traditionally serves as a lunch to eat away from home or restaurants, many restaurants now serve bento boxes to their dine-in guests.

I recommend: Learn more about children’s obento at PBS.

Amazake

Amazake is a beverage made from sweet, fermented rice. Traditionally, restaurants serve it mixed with water and heated, though a more recent (and Westernized) development is to serve it cold or to use it in various recipes.

I recommend: Read about the process of making amazake and view amazake concentrate at Natural Import Company.

Natto

Natto, which is a condiment made of fermented soybeans, often pairs with steamed rice. In the Japanese diet for 1000 years, people believe this condiment has a number of health benefits, as well as adding strong flavor to rice and other dishes.

I recommend: See images of natto and learn how to both eat it and cook with it at Natto Land.

Sunomono

"Sunomono" refers to a small vinegared Japanese dish. These dishes may consist of vegetables or seafood, and restaurants serve them as appetizers or palate cleansers.

I recommend: At ThingsAsian, review a simple recipe for sunomono.

Kaiseki ryori

Kaiseki ryori is a style of Japanese food that emphasizes seasonality and aesthetics. The dishes in this style of dining are relatively light, and you may find it served in multiple courses. Kaiseki ryori dining is formal and can be quite expensive given the level of detail that goes into each serving.

I recommend: Read about the history of kaiseki ryori dining at Japan Visitor.

Sashimi

Sashimi is raw fish, served thinly sliced and accompanied by a variety of condiments. Sashimi has a presentation with visual appeal, utilizing a variety of fish sliced in different way to best show the qualities of the fish.

I recommend: See an image of sashimi and understand how it differs from sushi at Food-Info.