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There are three main categories of everyday Japanese food: washoku (traditional Japanese); yōshoku (European-influenced yet Japan-specific cuisine) and chūka (Chinese-influenced Japanese cuisine).

The last category is rather confusing even for Japanese people, who often aren’t aware which Chinese-influenced dishes exist only in Japan and which are authentically Chinese, particularly since both categories are very popular. A general rule of thumb is to call direct-from-China dishes by their regions (in Japan, the four major Chinese regional cuisines are considered to be from Canton, Beijing, Shanghai and Sichuan) or collectively as Chūgoku (China) cuisine.

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