What is meat in japanese?

Meat in Japanese is called "niku" (肉). Japan has been a predominantly seafood-eating nation, but over the years, meat consumption has increased significantly. Beef is the most commonly consumed meat in Japan, followed by pork and chicken. The most popular beef in Japan is known as wagyu, which is famous for its tender and flavorful meat.

Japanese cuisine has several meat dishes, including yakitori (grilled chicken skewers), shabu-shabu (thinly sliced meat cooked in hot broth), sukiyaki (hotpot with meat and vegetables), and tonkatsu (deep-fried breaded pork cutlet). Kobe beef is another well-known type of beef from Japan, which is expensive and regarded as a luxury food item.

Meat in Japan is often prepared in a way that preserves the natural flavor, such as grilling or simmering, rather than heavily seasoning the meat. Also, many Japanese dishes featuring meat use smaller portions than western-style meals, often serving meat as a side dish rather than a main course. Lastly, it's worth noting that Japan has strict food safety regulations, including rigorous inspections and certifications to ensure that the meat is of the highest quality.