Japanese food: A guide for travelers - Pittsburgh Asia Travel

Alcohol is consumed fairly freely in Japan, partially due to a drinking culture that developed fromoffice workers drinking with their bosses after work. But it would, of course, be incorrect to say thatall Japanese are avid drinkers. Many have a genetic aversion alcohol and avoid it altogether.

The term izakaya (???) refers to a Japanese-stylebar and grill. Dishes are shared as a group. Thequantities are small, so several dishes are usuallyordered, which provides for a wide sampling of thefood. Note that the bill is generally split equallyamong everyone at the table, regardless of whoconsumes what.

Nomih?dai (????) is an all-you-can drink schemewhere a set price is paid for unlimited drinking for

a specified period of time, usually 60 to 90 minutes. Be sure to pay attention to when the last orderis, often 15 to 30 minutes prior to the end time.

Sake is readily available at any drinkingestablishment. Note that the word sake(?) in Japan just means alcohol ingeneral. If you want sake, ask fornihonsh? (???). Shochu (??) is anotherrice-based alcohol, similar to vodka. It'sserved in many cocktails.

Convenience stores (konbini, ????) sellalcohol, cold beer by the can, and apopular citrus-flavored carbonatedalcoholic drink called Ch?hai (?????).

A flight of Sapporo Beer, a majorbrewery in Hokkaido, is pictured here. Hokkaido also hosts several micro breweries with Germanroots, and a few Trappist-style ones as well.