Japanese

The Meiji Restoration threw open Japan's doors in 1868 after centuries of isolation. Ingredients and techniques from Europe, America, and Asia began trickling in, and the traditional rice-and-fish diet that had sustained the country for centuries began shifting towards something more eclectic. This is what Japanese people actually eat today. You'll find soy sauce glazing a steak, miso stirred into a cream sauce, and cheese over a rice gratin. The pantry blends traditional staples like dashi and sake with imports like olive oil and spices, creating food that tastes distinctly Japanese even when the name says otherwise. For more traditional recipes, check out my Japanese Traditional category.