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. 

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. 

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. 

This pressed sushi variety consist of a sushi rice base that is topped with marinated mackerel fillet, which is typically covered with a thin, delicate layer of kelp. Unlike other pressed sushi varieties, saba zushi is not made in traditional wooden appliances, but the whole creation is usually wrapped in bamboo leaves to achieve its distinctive form.

Saba zushi is often referred to as Kyoto-style pressed sushi, and is considered to be the city’s signature dish.

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.

They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions. 

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. 

Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture. The preparation of mochi starts with a time-consuming process of pounding boiled or steamed rice, usually the glutinous mochigome variety until it forms into a thick and homogenous paste.

Later it is rolled and shaped into small circular forms. Although its origins might be in China, mochi has been associated with Japan for centuries. It initially appeared during the Yayoi period, when it was only enjoyed by the aristocracy, up until the Heian period, when it became a food that was commonly prepared and served during religious festivities, as people believed it brings fortune and health. 

Similar to an omelet or a pancake, okonomiyaki is an immensely popular Japanese dish. The batter is made with eggs, flour, water, grated yam, and shredded cabbage. Additional ingredients such as fish, seafood, meat, vegetables or cheese are also occasionally added to the mix.

The batter is then pan-fried, similar to a pancake, and finally garnished with condiments such as Japanese mayonnaise, pickled ginger, fish or seaweed flakes, and topped with a sauce similar to the thick Worcestershire sauce. The dish is eaten everywhere in Japan, but it is usually associated with the Kansai region. 

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).