Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry seaweed. However, the term sushi is actually an umbrella term covering a wide range of subvarieties which can be made with a myriad of different ingredients and in as many forms and presentations.

Although the dish has become wrongly synonymous with raw fish, the primary ingredient of every type of sushi is only vinegared rice. Originally, sushi was only a method of preserving fish - first developed in Southeast Asia, but it reached Japan in the 8th century. 

Ramen is a noodle soup that first appeared in Japan in 1910, when Chinese cooks combined the noodles with a salty broth. These curly noodles were of bright yellow color and more elastic than the Japanese noodles prepared at the time – the dough was kneaded with a sodium carbonate-infused mineral water called kansui.

In 1958, its name was derived from the pronunciation of the Chinese word lamian (pulled noodles), and that same year, Nissin Foods produced the first-ever instant version of noodles with a chicken-flavored broth called Chickin Ramen. 

Yakitori refers to Japanese grilled chicken where pieces of chicken meat are skewered with a particular type of skewer called kushi (which can be made from either steel or bamboo) and are then traditionally grilled over a charcoal fire.

Depending on the cut of chicken and the method of preparation, there are various types of this dish. An important step in the making of yakitori is the seasoning, either salty or salty-sweet, which can be done during or after grilling. Salty seasoning is just salt that can sometimes be combined with pepper, while salty-sweet seasoning is actually tare sauce made from mirin, soy sauce, sake, and sugar. 

Nigiri or nigirizushi is a special kind of hand-pressed sushi where the meat is sliced and pressed on top of sushi rice. It was developed in Tokyo (then called Edo) during the 1800s. Sometimes, nori seaweed is used to wrap the whole concoction and keep it together.

The topping is usually seafood such as shrimp, tuna, haddock, or eel, and it should always be fresh and of the highest quality. Traditionally, nigirizushi is paired with shiso leaves, wasabi, soy sauce, or pickled ginger. It is sometimes garnished with daikon and salted seaweed. 

Wagashi are traditional Japanese sweets that are usually made from natural, plant-based ingredients such as grains and azuki beans. The sweet treats are typically served with tea and are classified into three categories: namagashi (fresh confectionery), han namagashi (half-dry confectionery), and higashi (dry confectionery).

Wagashi is characterized by its design, so in spring, when cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals or leaves. The origins of these sweets date back to the Yayoi Era when there was nothing more than natural nuts, fruits, and berries, so wagashi was influenced by the grain processing skills introduced from China. 

Although tempura is battered and deep-fried, the Japanese approach to food, characterized by clean flavors, simplicity, and minimalistic approach to ingredients remains intact. The most favorable ingredients for the dish include shrimp, scallops, squid, and small crabs, or vegetables such as shiitake mushrooms, asparagus, Japanese eggplant, and snow peas.

The batter is the most crucial part of tempura, consisting of flour, eggs, and water, keeping the ingredients moist and flavorful. Even though the dish is very simple, it has quite murky origins. The most popular theory says that the Jesuit missionaries who came to Japan from Portugal in the 16th century were the most probable inspiration for the dish, consuming vegetable and seafood fritters on ember days (days on which no meat was allowed to be consumed). 

Sashimi is a Japanese delicacy consisting of thinly sliced raw fish or shellfish (or even meat) served with soy sauce and other ingredients such as wasabi or ginger paste. Most common ingredients used in the preparation of sashimi are tuna, squid, scallop, whale, and octopus.

Sashimi can be cut in different ways to alter the appearance of the dish, from extremely thin to very thick slices of fish. It is usually served as an appetizer, decorated with shiso leaves, cucumbers, and seaweed (wakame and tosaka-nori). 

Tonkotsu is a unique style of ramen consisting of an extremely rich, fatty pork broth, fresh noodles, soft-yolk eggs, and tender pork belly that melts in the mouth. It is so popular and special that it could be a dish of its own, not just a ramen style.

The ramen is usually topped with scallions for brightness and vibrancy, bamboo shoots for a crunchy, nutty flavor, nori seaweed for crispness, and sweet corn for an even better flavor. The rich broth is developed by cooking the pork bones for a very long time, until the collagen and fat dissolve, resulting in a unique, creamy texture of the dish. 

Hailing from Fukuoka, hakata is one of the most famous ramen variety in Japan. The base of the ramen is tonkotsu (which is why it is sometimes, especially in Fukoaka, refered to as tonkotsu ramen, although there are various other regional varieties of tonkotsu ramen), the creamy pork bone broth which gives the dish its incredibly rich and layered taste.

It is often only seasoned with shio (salt), and occasionally with shoyu (soy sauce) and miso (fermented soybean) paste. Hakata ramen is typically served with ultra-thin, straight, and firm wheat noodles, though it’s possible to choose the firmness of the noodles according to individual preferences.