Japanese cooking envelops the territorial and conventional food sources of Japan, which have created through hundreds of years of political, financial, and social changes.


The conventional cooking of Japan (Japanese: washoku) depends on rice with miso soup and different dishes; there is an accentuation on occasional fixings. Side dishes frequently comprise of fish, cured vegetables, and vegetables cooked in stock. Fish is normal, frequently barbecued, yet additionally served crude as sashimi or in sushi. Fish and vegetables are additionally pan fried in a light hitter, as tempura. Aside from rice, a staple incorporates noodles, for example, soba and udon.
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Japanese Menu
Tempura
Yakitori
Sashimi
Ramen
Kare raisu – Curry Rice
Okonomiyaki
Miso Soup
Onigiri
Udon
Soba
Gyudon
Omurice
Katsudon
Yuba
Dumplings – Gyoza
Tonkatsu
Oden
Nikujaga
Yakisoba
Kamameshi
Sweet Potatoes
Donburi
Natto
Japanese Cheesecake
Dango
Champon
Somen
Ikayaki
Agedashi
Senbei
Many More…………………………