Japanese cuisine has developed through centuries of social and economic changes, and encompasses the regional and traditional foods of Japan. The traditional cuisine of Japan (washoku or 和食) is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Japan has an indigenous form of sweets called wagashi (和菓子?), which include ingredients such as red bean paste, as well as its indigenous rice wine, sake.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common.