A Japanese omelette pan. Traditionally these are small and rectangular in shape.

Japanese soya sauce naturally brewed from soya beans and wheat. Dark soya sauce, koikuchi-shoyu, is the most commonly used in Japan for general cooking purposes and is served as a condiment at every meal. Alternatively, light-coloured soya sauce, usukuchi-shoyu, can be used to avoid colouring food. It is a little saltier than koikuchi-shoyu and lacks its complexity of aroma and flavour. Tamati-joyu is heavier, darker and richer than koikuchi-shoyu and is sometimes used as a dip.

Noodles in bouillon with vegetables. A Chinese dish adopted in Japan.

Soba, buckwheat, noodles in fish bouillon with small pieces of deep-fried batter.

Udon, wheat flour, noodles in fish bouillon with small pieces of deep-fried batter.

King crab