Nanban Cuisine refers to a style of Japanese cooking that emerged during the Edo period (1603-1868) when European traders and missionaries, particularly from Portugal and Spain, introduced new ingredients and cooking techniques. The term "Nanban" translates to "Southern barbarian," a reference to these foreign influences. This cuisine is characterized by the incorporation of ingredients like potatoes, tomatoes, and chicken, along with unique cooking methods such as frying. One popular dish is Nanban-zuke, which features fried fish marinated in a vinegar-based sauce, showcasing the blend of Japanese and Western culinary traditions.