For a long time in America, “Asian food” was synonymous with Japanese food because of its familiarity and international visibility. Japan boasts one of the world’s richest culinary cultures—not insignificantly, it has more Michelin-starred restaurants than France—and one that has historically emphasized seasonal, vegetable-heavy ingredients. Nowadays, there’s also a plethora of seafood offerings that range from grilled and tempura-fried to raw fish, such as sushi and sashimi. Then there’s the meat: who could forget about Japanese barbecue, or yakitori? On the starch side, noodles like udon, soba, and ramen are standouts. From traditional dishes to modern takes on classics, here are our best essential Japanese recipes to try today.