Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out.
Typically in restaurants, sashimi is served on top of shredded daikon (white radish) along with pickled ginger, wasabi and soy sauce. In high end Japanese/Sushi Restarants, the fish are alive in fish tanks ready to be prepared and freshly served for the customer.
Tempura is a Japanese dish of battered and deep-fried fish, seafood, and vegetables. While tempura has a Japanese name and has been eaten in Japan for centuries, its roots go back to the influence of Portuguese merchants and missionaries during the 16th century who first introduced the concept of deep frying food in oil to Japan, bringing.
Yakitori is a Japanese type of skewered chicken.The preparation of Yakitori involves skewering the meat with kushi,a type of skewer typically made of steel, bamboo,or similar materials.Afterwards,they are grilled over a charcoalfire.During or after cooking,the meat is typically seasoned with tare sauce or salt.