Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed

through centuries of political, economic, and social changes. The traditional cuisine of Japan, washoku
( 和食 ), lit. "Japanese eating" (or kappō (ja: 割烹 )), is based on rice with miso soup and other dishes;
there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and
vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi.
Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include
noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth
called oden, or beef in sukiyaki and nikujaga.

Historically influenced by Chinese cuisine, Japanese cuisine has opened up to influence from Western
cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and
gyōza, as well as foods like spaghetti, curry, and hamburgers, have become adopted with variants for
Japanese tastes and ingredients. Traditionally, the Japanese shunned meat because of Buddhism, but
with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have
become common. Japanese cuisine, particularly sushi, has become popular throughout the world.

In 2011, Japan overtook France to become the country with the most 3-starred Michelin restaurants; as
of 2018, the capital Tokyo has maintained the title of the city with the most 3-starred restaurants in the
world.[1]

The word washoku (和食) is now the common word for traditional Japanese cooking. The term kappō
(ja: 割 烹 , lit. "cutting and boiling (meats)") is synonymous with "cooking" but became a reference to
mostly Japanese cooking, or restaurants, and was much used in the Meiji and Taishō eras.[2][3] It has
come to connote a certain standard, perhaps even of the highest caliber, a restaurant with the most
highly trained chefs.[4] But kappo is generally seen as an eating establishment which is slightly more
casual or informal compared to the kaiseki (割烹, extra),[5]

The kaiseki ( 懐 石 , lit. "warming stone") is tied with the Japanese tea ceremony.[6] The kaiseki is
considered a (simplified) form of honzen-ryōri (本膳料理, lit. "main tray cooking"),[7] which was formal
banquet dining where several trays of food was served.[8] There is also the homophone kaiseki ryōri ( 会
席料理, lit. "gathering+seating"). The kaiseki referred to a gathering of composers of haiku or renga, and
the simplified version of the honzen dishes served at the poem parties became kaiseki ryōri.[9]
However, the meaning of kaiseki ryōri degenerated to become just another term for a sumptuous
carousing banquet, or shuen (酒宴).[10]