Known as "okazu" and "kobachi," play an important role in Japanese cuisine.
Japanese cuisine is known for its emphasis on a wide variety of side dishes and small plates. These dishes are often served alongside the main course and are meant to complement and enhance the overall dining experience. They consider the combination of flavours (salty, sweet, sour, bitter, and umami), colours, textures, and nutritional elements to create a satisfying and well-rounded dining experience.
Japanese side dishes and small plates contribute to the overall enjoyment of a meal by providing a diverse array of flavours and textures. They showcase the culinary traditions and attention to detail in Japanese cuisine, offering a rich and satisfying dining experience.