b'rediscovering travelRAMENRamen occupies one of the top spots in Japans culinary landscape. This savoury bowl of goodness consists of noodles, meat, and vegetables in an intense, aromatic broth. The broth can make or break the dish, and recipes are often closely guarded secrets. While every town boasts at least one ramen noodle shop, Fukuoka is especially well-known for its tonkotsu ramen.TEMPURATempura is a batter-fried food that comes in many styles, and frying it requires great skill. Each piece of seafood (or vegetable) MUSTis treated with respect and TRY fried to perfection. The only thing you need with it is a dash of salt, soy, grated daikon radish, or tentsuyu dippingSUSHIsauce. There are restaurants inThis bite-sized morsel of Japan that specialise only inrice and fish is synonymous tempura, though its also servedwith Japanese cuisine. While elsewhere with rice or noodles. nigiri (rice topped with fish or seafood) is the most well-known sushi, there are several other varieties worth sampling. For instance, you can try maki A TASTE OF JAPAN (rice rolled in seaweed), chirashi (a bowlful of rice and seafood), and vegan-friendly inara (rice wrapped in tofu). Tens of From traditionalthousands of establishments tea ceremonies toserve sushi across Japan, from fine dining restaurants to ritualised hautekaitenzushi or conveyor belt cuisine, unique diningeateries. experiences exist across Japan. Here are a few ways for first-time visitors to try Japanese foodOKONOMIYAKIA savoury meat-and-vegetable pancake, okonomiyaki is a famous street food from Osaka. There are many traditionalSAKE okonomiyaki restaurants whereSake, or nihonshu as its called in Japan, is theYAKITORIyou can sit at the counter andnational drink. Its an integral part of ceremonies,Yakitori or grilled chicken has been popular as watch the chef cook this entirelyand many Shinto shrines prominently displaya working mans snack since the 1950s. The dish customisable dish to your taste.barrels of sake. Widely available at specialty shops,consists of skewered meat doused in sweet Though usually filled with pork,breweries, and izakayas, sake varieties includeand sour sauce and grilled over charcoal. Today, shrimp, octopus, yam, or kimchi,junmai (full-bodied, served warm), honjozo (lightinnumerable yatai (mobile food stands) sell each place provides its ownand smooth), ginjo (fragrant and fruity, servedyakitori on the streets of major Japanese cities. vast choice of ingredients orchilled) and daiginjo (super-premium, servedThere are also specialty restaurants that offer toppings. chilled). yakitori experiences, some with Michelin stars. 30 \x1a HAYES JARVIS'