A standard Japanese meal nearly always consists of a bowl of white Japanese rice (hakumai, 白米) with accompanying tsukemono (pickles),
a bowl of soup, and dishes known as okazu – fish, meat and vegetable dishes.
Traditional Japanese meals are sometimes classified by the number of okazu which accompany the rice and soup. The simplest Japanese meal, for example, consists of ichijū-issai (一汁一菜; “one soup, one side” or “one dish meal”). This means soup, rice and pickles, and one accompanying dish. A traditional Japanese breakfast, for example, usually consists of miso soup, rice, a pickled vegetable and grilled fish. The standard traditional meal, however, is called ichijū-sansai (一汁三菜; “one soup, three sides”), or soup, rice & pickles, and three dishes, each employing a different cooking technique.
The dishes may be raw fish (sashimi), or grilled, simmered (sometimes called boiled in translations from Japanese), steamed, deep fried, vinegared, or dressed dishes. Ichijū-sansai often finishes with pickles such as umeboshi and green tea.
Since Japan is an island nation, its people consume much seafood including fish, shellfish, octopus, squid, crab, lobster, shrimp, whale and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians.
It is particularly difficult to find vegetarian cuisine in Japan, as even vegetable dishes are prepared with fish stock or garnishes. Beef, pork and chicken are commonly eaten and have become part of everyday cuisine. Lamb is eaten in colder parts of Japan but is not well liked in the remainder of the country.
