和食わしょく(にほんりょうり、
にっぽんりょうり)は、
日本の風土と社会で発達した料理をいう。
洋食に対して和食とも呼ぶ。
食品本来の味を利用し、
旬などの季節感を大切にする特徴がある。
和食は2013 年に無形文化遺産に登録された。

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (和食 washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood 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. Apart from rice, staples include noodles, such as soba and udon.