Put simply, sushi is raw fish served on rice seasoned lightly with vinegar. It’s in the variety of flavours and textures – like tangy, creamy uni (sea urchin roe) and plump, juicy, ama-ebi (sweet shrimp) – that things get interesting. Despite sushi’s lofty image, it has a humble origin: street food.
Ramen, egg noodles in a salty broth, is Japan’s favourite late night meal. It’s also the perfect example of an imported dish – in this case from China – that the Japanese have made completely and deliciously their own. There are four major soup styles: tonkotsu (pork bone), miso, soy sauce and salt. Fukuoka is particularly famous for its rich tonkotsu ramen; pungent miso ramen is a specialty of Hokkaido