What foods are Japan known for ?

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japanese
                     food is not only healthful and
                     delicious, but it is also visually
                     appealing. A lot of care goes
                     into the general presentation
                     of dishes. Even the most basic
                     bento lunch box sold at a
                     stand in the train station is a
                     visual treat. One snag about
                     the cuisine is that servings are
                     usually small and might not fill
                     you up.
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Below is a list of Japanese dishes:

            Noodles:
                     Ramen - Chinese noodles cooked in pork broth with sliced pork,
                     spinach and leeks

                     Kitsune-Udon - Wheat flour noodles cooked in fish broth with fried
                     bean curd and leeks

Tanuki-Soba - Buckwheat noodles cooked in fish bouillon topped
                     with fried flour crust, spinach and fish cake

                     Zaru-Soba - Cold buckwheat noodles served with a dip sauce

                     Rice:
                     Oyako-Donburi - Rice topped with chicken and onion, and cooked
                     in egg

    Unaju - Rice topped with broiled eel

                     Soup:
                     Oden - Variety of fish cakes, bean curd cubes, seaweed and
                     hard-boiled egg cooked in fish bouillon

                     Shabu-Shabu - Sliced beef simmered with bean curd, vermicelli and
                     assorted vegetables

                     Side dish:
                     Yakitori - Small chucks of chicken and vegetables grilled on
                     skewers

Chirashi-Zushi - Sliced raw fish over seasoned rice

                     Sushi - A small piece of raw seafood, most commonly prawn, tuna or
                     sardine, on top of a ball of vinegared rice

                     Sashimi - raw seafood eaten with soy sauce and wasabi (pungent
                     horseradish sauce)

 People in Japan use chopsticks to eat.

     Japanese noodles make noise when eaten.

     They sit on the floor at low tables to eat.
http://www.traveladdicts.connectfree.co.uk/Japan/Japanese_food.htm
Japan must be the vending machine capital of the
                                                            world as they seemed to be everywhere .
                                                            They say that you can buy almost anything from a
                                                            vending machine in Japan but the majority of the
                                                            ones that we saw were selling either drinks or
                                                            cigarettes. Iced coffee was very popular as were
                                                            assorted flavors of ‘near water’ which is water
                                                            with just a hint of fruit juice.

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Japan is a country filled with ramen fans, ramen connoisseurs, and
             certifiable ramen maniacs, and now the city of Yokohama has opened
             an entire museum devoted to the ubiquitous Chinese noodle. More than
             just an ordinary museum, it's also part historical theme park and part
             hyper specialized restaurant mall. And, unlike your usual dusty
             museum, it stays open till 11pm to accommodate hungry concertgoers
             returning from the nearby Yokohama Arena.

Sukiyaki

                      Sukiyaki is popular in the West and more often than not, a favorite
                      amongst visitors to Japan. Savor its heavenly flavor, especially when
                      made with high quality beef, such as Kobe beef. Thin slices of beef,
                      followed by a variety of vegetables and tofu are cooked in a broth of
                      soy sauce, sugar and sake. When the ingredients are cooked, they
                      are dipped in raw egg, as the heat emitted from the cooked items will
                      lightly cook the egg. Eager diners can now enjoy a hearty meal of
                      sukiyaki.
Sushi is one of the healthiest meals and is gaining
                      popularity in many countries. Like Yakitori, it is
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considered an accompaniment for beer and sake.
                      However, most Japanese and foreigners would
                      make a meal out of it. Basically, there are two
                      types of sushi:

                      1) nigiri-sushi which is served on a small bed of rice and is the most
                      common variety, and

                      2) maki-sushi which is served in a seaweed roll.

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The Tokyo Market sells a remarkable variety
of Japanese food, much of which is unlikely to ever appeal to American palates. Some, however, is highly borrow able.

For instance, there's a big section of nothing but osembe, or rice crackers. If you've had the little orange rice crackers you
sometimes buy in bulk at the grocery store, you've experienced about 1 percent of the possibilities of this snack food. They
come in all shapes and sizes: from little nuggets hiding a peanut to white discs marbled with green seaweed to big rounds coated
with a slightly sweet soy glaze. Some are flavored with red pepper, others with shrimp, and there's a kind with black sesame
seeds that I think is about the most addictive thing I've ever eaten. Not only a change of pace from corn chips and Ritz
crackers, osembe are mostly low in fat. There are so many other useful Japanese ingredients that fit easily into an American way of eating. Rice wine vinegar is one I
use a lot. Because it's very mild and slightly sweet, you can use it as a dressing all by itself - especially for slaw or vegetable
salads. (I make a wonderful carrot salad with processor grated carrots with the moisture lightly squeezed out, a pinch of salt, a
pinch of sugar, a drop of sesame oil, rice wine vinegar and chopped cilantro.) http://www.fortunecity.com/roswell/leehigh/71/mm14.html

Kyoto Dishes
One of the cornerstones of Japanese cuisine, clear soups come in many varieties.
                 Suimono which contain many ingredients are often termed nimono dishes and as
                 such play a starring role in kaiseki menus. Suimono can in general be separated
                 into two types: those which are created from a standard broth and those the broth
                 of which are produced by the ingredients they contain.
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Sunomono are vinegared fish (or shellfish) and vegetables. The fish and
                   shellfish are sprinkled with salt and marinated in vinegar or stock made of
                   sea tangle after being sliced. Sometimes they are broiled or steamed. The
                   vegetables are either blanched, rubbed with salt, boiled, or cooked in stock.
                   All material that has been heated is cooled and then combined in a colorful
                   arrangement. The ingredients are then dressed with vinegar and other
                   condiments. In a kaiseki course the sunomono dish is served in the middle
                   or toward the end of the meal. By refreshing the palette, it enhances the
                   guests' appreciation of the dish to follow.

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