Language Culture

Nohgaku is a Japanese traditional art that has been practiced since the Muromachi period — more than 600 years.

Shodo means the traditional Japanese art of calligraphy, in which kanji and kana letters are written using a brush and ink.

The history of pottery in Japan stretches back a long way, and the Jomon pottery from the Jomon period, that began over 10,000 years ago, is said to be the oldest earthenware in Japan.

Rakugo is an art of humorous storytelling that has been around for 400 years, since the Edo period. It is performed in an entertainment hall known as a "yose".

Kimonos are Japan's traditional national dress.

At first, castles were defensive bases, but later shoguns and samurai started living in them.

When sumo wrestling first became popular in Japan 1500 years ago, it was a ritual used to predict the outcome of crop harvests.

Kabuki is a traditional Japanese performing art that features music, dance, and drama.

Zazen is a practice found in Zen, one kind of Buddhism.

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The fundamental components of Japanese meals are rice, soup, and side dishes, with the soup providing both water and salt.

Among the many types of egg cuisines, tamagoyaki is said to be one of Japan's unique household dishes. It is also known as atsuyaki tamago.

Chirashi-zushi is a type of sushi made by combining various ingredients with vinegared rice.

Rice has been an important part of the lives of Japanese people since ancient times.

Chawanmushi is a dish made by mixing various ingredients along with a beaten egg and dashi stock in a small bowl.

Umeboshi are a type of pickle made from ume (plums) fruits that are dried in the sun after being salted and soaked in ume vinegar.

As well as okonomiyaki and takoyaki, there is another type of well-known "flour-based food" called monjayaki.

Tsukemono is a kind of food, mostly vegetables, that has been pickled in salt, rice bran, miso, or something else.

Sweet foods, such as Japanese and Western confectionaries, are known as kanmi (sweets).

Menchi katsu is a popular side dish on par with croquette.