1. Udon (Japanese: うどん, English: udon, written in Japanese kanji as: 饂), also known as udon, is a type of Japanese pasta. It is made from wheat and has special rules regarding thickness and length. There are many types of udon in Japan, including Inaba udon from Akita, Mizusawa udon from Gunma, and Kasu udon from Saitama.

2, takoyaki, originated in Osaka, Japan, the original name of "takoyaki (Takoyaki)", also known as takoyaki dumplings, the main ingredients are octopus, takoyaki powder, slices of shibori, seaweed, salad dressing, takoyaki sauce and so on. The history of takoyaki dates back to the Taisho era, and it has been characterized by crispy skin and tender meat, good taste and low price, and it is a national snack known to every household in Japan.

3, Japanese Teppanyaki compared to traditional Japanese cuisine, to a higher level, even in Japan, many people do not often patronize, treats to eat it has been not low courtesy. The reason is that teppanyaki will use the best materials, such as fresh seafood, including lobster, scallops, abalone and so on.

4. In Japanese cuisine, dishes fried in batter are collectively called tempura. It is a dish that can be served at both casual meals and banquets. The name tempura comes from Portugal and has been around for about 150 years. The most important part of the cooking method of tempura is the making of the batter. Tempura is most often made with egg batter, and the batter is called tempura batter, and the flour used to make the batter is called thin force powder in Japanese.

5, sushi is a traditional Japanese cuisine, sushi in ancient Japan, is salted fish with salt and rice, and then evolved to form today's sushi. "Sushi" in ancient Japan written "sushi" (すし), originally means "salted fish". The name "sushi" is the Manabi Kana form of the word "sushi". It is also known as sushi or zushi.