The Cuisine of Japan

by John Lander, Apr 10, 2007 | Destinations: Japan

Grilled aji fish, with a the requisite miso soup.

Image © 2007 John Lander

Daikon or Japanese radish is the most consumed vegetable in Japan.

Daikon or Japanese radish is the most consumed vegetable in Japan. They are hung up to cure.

Hering, a popular fish in Japan, hung up to dry.

John Lander is a freelance writer and photographer, based in Japan for 25 years with a particular interest in Japanese gardens and hot springs.

More From This Author

Kinkakuji, or The Golden Pavilion, is a UNESCO World Heritage Site and one of the most exquisite temples and gardens in Japan

The Gardens of Kyoto

John Lander

Cambodia: Phnom Penh, Siem Reap and the Tonle Sap

Celeste Heiter

Hadaka Matsuri Getting Naked...In Japan...In January

ThingsAsian is an Asia travel website with stories contributed by a worldwide community. Although we cover a wide range of topics, our emphasis is on art, culture, history and travel. Our writers, photographers and contributors are real people who tell you the stories of their personal travels and experiences. Some of the countries we currently cover are Burma, Cambodia, China, Hong Kong, Indonesia, Japan, Laos, Macau, Malaysia, Singapore, Thailand and Vietnam.

Email: info@thingsasian.com

ThingsAsian | ThingsAsian Press

The Cuisine of Japan

Image © 2007 John Lander