JAPAN: Food and drink

Published: 3:31PM GMT 21 Jan 2010

Lovers of fine cuisine will revel in Japan's varied styles of cooking, from tempura, sushi and teppanyaki to the feast of all feasts, kaiseki.

What's more, all of Japan's provinces have their own local specialties, which can range from seasonal mountain vegetables and other delicacies to locally caught seafood. Gourmets seeking cuisines from many other countries will find these in Japan as well, whether it's a tiny French restaurant or one offering delectable Indian curries.

Foodies interested in finding out more about Japan’s most famous drinks - green tea and sake - can experience a sake brewery tour or visit a green tea farm in Uji or the Mt. Fuji area.

Sashimi

There are many lesser-known beverages to try on a trip to Japan including umeshu (plum wine) and shochu (a distilled spirit commonly made from rice, sweet potatoes, wheat and/or sugar cane). Izakaya (Japanese pubs) are great places to try Japan’s range of interesting drinks.

Tokyo has more Michelin stars than any city in the world and as of October 2009, Kyoto and Osaka now also sparkle with Michelin stars. However, you don’t need to pay a lot to eat well in Japan. Sushi can easily be found for 100 yen per plate (67 pence) and a big steaming bowl of delicious ramen noodles costs from just 750 yen (£5).

Ramen

Foodie cities

Osaka: Many Japanese see Osaka as the food capital of Japan. The locals are so passionate about food that they have an expression called "kuidaore," literally meaning "to eat till you drop.”

Osaka’s regional specialties include takoyaki octopus balls and puffer fish sashimi. Any foodie visiting Japan should not miss Osaka’s Dotonbori area, a neon-filled street where you can sample all the culinary delights Osaka has to offer.

Kaiseki restaurant

Kyoto: Kyo-ryori (Kyoto cuisine) is the template upon which Japanese culinary culture grows from. The cuisine places great importance on seasonal ingredients and subtle flavours.

Regional specialities of Kyoto include shojin-ryori, vegetarian dishes developed by Buddhist monks and kaiseki-ryori, cuisine stemming from the tea ceremony.

A dining and cultural experience not to be missed in Kyoto is a night in a ryokan (traditional inn) complete with a kaiseki dinner, a feast of at least 10 beautifully presented courses of seasonal, regional food.

View Article in the Telegraph