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Israeli vs Japanese food & cuisine

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Israel

VS

Japan

Israel

Japan

The average Israeli daily plate size is

The average Japanese daily plate size is

2403 g.
1510 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 407 G

WHEAT

297 G

RICE

60 G

CORN

43 G

BARLEY

1 G

RYE

0 G

OATS

1 G

MILLET

5 G

SORGHUM

0 G

OTHER CEREALS

0 G

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Grains 367 G

WHEAT

121 G

RICE

204 G

CORN

37 G

BARLEY

2 G

RYE

0 G

OATS

1 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

2 G

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Produce 836 G

PULSES

11 G

VEGETABLES

431 G

STARCHY ROOTS

92 G

FRUITS

302 G

SEA PLANTS

0 G

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Produce 491 G

PULSES

3 G

VEGETABLES

299 G

STARCHY ROOTS

75 G

FRUITS

87 G

SEA PLANTS

2 G

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Meats 294 G

POULTRY

190 G

PORK

4 G

BEEF

83 G

MUTTON AND GOAT

8 G

OTHER MEAT

0 G

OFFALS

9 G

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Meats 154 G

POULTRY

62 G

PORK

60 G

BEEF

26 G

MUTTON AND GOAT

0 G

OTHER MEAT

0 G

OFFALS

6 G

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Fish and seafood 65 G

FISH

62 G

SEAFOOD

3 G

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Fish and seafood 125 G

FISH

84 G

SEAFOOD

41 G

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Eggs and dairy 517 G

EGGS

32 G

MILK AND DAIRY

479 G

ANIMAL FATS

6 G

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Eggs and dairy 215 G

EGGS

55 G

MILK AND DAIRY

158 G

ANIMAL FATS

2 G

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SUGARS, FATS AND NUTS 284 G

NUTS

43 G

SWEETENERS

141 G

SUGAR CROPS

0 G

VEG OILS

62 G

OILCROPS

38 G

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SUGARS, FATS AND NUTS 158 G

NUTS

8 G

SWEETENERS

77 G

SUGAR CROPS

0 G

VEG OILS

44 G

OILCROPS

29 G

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Herbs

CILANTRO

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

THYME

ANGELICA

CHIVES

JAPANESE PARSLEY

MUGWORT

PERILLA/SHISO

SESAME LEAVES

Israel
Common
Japan

CILANTRO

DILL

MINT

OREGANO

PARSLEY

ROSEMARY

THYME

ANGELICA

CHIVES

JAPANESE PARSLEY

MUGWORT

PERILLA/SHISO

SESAME LEAVES

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Spices

ALLSPICE

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

MAHLAB

NIGELA SEED

PAPRIKA

SUMAC

TURMERIC DRY

DRY CHILI

SANSHO

WHITE PEPPER

Israel
Common
Japan

ALLSPICE

BLACK PEPPER

CINNAMON

CORIANDER

CUMIN

MAHLAB

NIGELA SEED

PAPRIKA

SUMAC

TURMERIC DRY

DRY CHILI

SANSHO

WHITE PEPPER

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Aromatics

CHILI PEPPERS

GARLIC

LEMON

ONION

TOMATO

SPRING ONION

CHINESE CHIVES

DRIED MUSHROOMS

GINGER

JAPANESE LONG ONION

YUZU

Israel
Common
Japan

CHILI PEPPERS

GARLIC

LEMON

ONION

TOMATO

SPRING ONION

CHINESE CHIVES

DRIED MUSHROOMS

GINGER

JAPANESE LONG ONION

YUZU

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Condiments

DATE SYRUP / SILAN

DATES

HONEY

OLIVE OIL

OLIVES

POMEGRANATE MOLASSES

PRESERVED LEMONS

TAHINI

YOGURT

DASHI

DRIED FISH/SEAFOOD

DRIED SEAWEED

FERMENTED BEAN PASTE

FERMENTED FISH/SEAFOOD

FISH SAUCE

KOKUTŌ

MAYONNAISE

MIRIN

MUSTARD

RICE VINEGAR

SAKE

SESAME OIL

SESAME SEEDS

SHIO KOJI

SOY SAUCE

WASABI

Israel
Common
Japan

DATE SYRUP / SILAN

DATES

HONEY

OLIVE OIL

OLIVES

POMEGRANATE MOLASSES

PRESERVED LEMONS

TAHINI

YOGURT

DASHI

DRIED FISH/SEAFOOD

DRIED SEAWEED

FERMENTED BEAN PASTE

FERMENTED FISH/SEAFOOD

FISH SAUCE

KOKUTŌ

MAYONNAISE

MIRIN

MUSTARD

RICE VINEGAR

SAKE

SESAME OIL

SESAME SEEDS

SHIO KOJI

SOY SAUCE

WASABI

Japan

SEASONINGS AND SAUCES

The concept of umami, often called the fifth taste, is central to Japanese cooking. This depth comes from ingredients like kombu seaweed, bonito flakes, miso, and aged soy sauce, dashi. The pursuit of umami represents the Japanese mastery of extracting maximum flavor from minimal ingredients, creating layers of taste that satisfy. Rather than creating complex spice blends or heavily seasoned dishes, Japanese cooking emphasizes subtle enhancement and natural flavors. This delicacy is enhanced by the frequent use of pickled condiments, such as pickled ginger or radish.

Traditional cuisine uses relatively few dried spices – mainly togarashi (chili pepper blends), sansho pepper, and sesame seeds. Even when spices are used, they’re applied sparingly. When Japanese cuisine does use aromatics, it favors fresh ones like ginger, wasabi, shiso, and scallions over dried ones.

Japanese cuisine relies more heavily on liquid seasonings, fermented pastes, and condiments than on dried herbs and spices, which sets it apart from many other culinary traditions.

SOY SAUCE – is a fundamental liquid seasoning that provides umami depth to countless dishes. Japanese soy sauce is generally refined and light in color.

MISO – beyond soup, this fermented paste serves as a base for glazes, marinades, and dressings, adding complex fermented flavors.

DASHI – while not exactly a condiment, this foundational broth (made from kombu seaweed and bonito flakes) forms the umami backbone of Japanese cooking.

WASABI – fresh grated wasabi provides clean, sharp heat that complements sushi and sashimi

MIRIN – sweet and subtle wine, made of glutinous rice. It adds depth and roundness to dishes, sweetening without a flat taste.

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