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Sep 3, 4:10 (JST) updated
Japanese Cuisine
Japanese food has become popular as one of the healthiest and most
interesting cuisines in the world. There is much more to Japanese food than just
sushi and tempura. Japan offers an enormous variety of dishes and regional
specialties. Discover the great taste of Japanese cuisine and see different types
of dishes. Eating in Japan is truly an experience to be enjoyed and memories to
be brought back home!
WHITE RICE Japanese usually eat steamed white rice.
MISO SOUP Miso soup is a Japanese
traditional soup made by mixing
miso paste and fish stock. Miso
soup has many variations and the
most popular ingredients are tofu
and wakame (seaweed).
UMEBOSHI Made from plums, Umeboshi
are one of the most common
Japanese pickles and are often
used in 'bento' lunches and
'onigiri'. Although very sour,
they are reputed to be effective
for improving appetite,
preventing travel sickness and
recovering from fatigue. They
also have antibacterial and
antiseptic properties.
NATTO Natto is a traditional Japanese food made from
steamed soybeans fermented with 'natto bacillus'. This
high protein food has a unique stickiness, and is often
eaten with rice for breakfast. Some people, particularly
in the 'Kansai' (western) region of Japan, dislike 'natto'
because of its pungent odor and strong taste.
TOFU A staple of Asian
cuisine, Tofu is
made by curdling
soy milk and then
pressing it into
blocks.
'Kinugoshi (soft)'
and 'Momen
(firm)' are two common types of tofu
used in Japanese cooking. It is eaten
alone in dishes such as 'yu-dofu (boiled
tofu)' or 'hiya-yakko'(cold tofu).
RED RICE Red rice (Sekihan) is steamed glutinous rice with
red beans. Red rice is served especially on
celebratory, congratulatory occasions.
ONIGIRI Onigiri is a rice ball made
of steamed white rice.
BEEF DON Beef Don (Gyu-don) is a Japanese
fast-food, traditionally prepared
with sliced beef brisket and onion,
and served on a bed of rice.
EEL DON Eel Don (Una-jyu) are long savory
strips of barbecued eel served
over a bed of rice. It is generally a
luxury menu item.
TEMPURA Tempura is food deep-fried in vegetable oil,
after being coated with a mixture of egg, water
and wheat flour. Among the ingredients used
are prawns, fish in season and vegetables.
TONKATSU Tonkatsu are breaded,
deep-fried pork cutlets.
SUKIYAKI Sukiyaki is prepared right at the table by
cooking thinly sliced beef together with
various vegetables, tofu and vermicelli.
SHABU-SHABU Shabu-shabu is tender, thin slices of beef
held by chopsticks and swished in a pot
of boiling water, then dipped in a sauce
before being eaten.
SUSHI Sushi is a small piece of raw seafood placed on a ball of
vinegared rice. The most common ingredients are tuna,
squid and prawn. Cucumber, pickled radish and sweet
egg omelet are also served.
SASHIMI Sashimi is sliced raw fish
eaten with soy sauce.
WASABI Wasabi, or 'Japanese horseradish', has a strong odor and is
extremely hot. The bright green root is grated and used as a
condiment for sushi, sashimi and soba as it has a
bactericidal effect when eaten with raw food. The leaves
and stems are also eaten pickled in soy sauce.
SOBA Soba is a
traditional
Japanese noodle
made from
buckwheat flour
(soba-powder). It
can be served hot in a
soup, or cold with a
separate dipping sauce.
UDON Udon is a thick white noodle made from wheat flour.
It too can be served in a soup or with a separate dipping sauce.
RAMEN Ramen is a noodle dish
originally imported from
China. It has become a
typical Japanese dish. Ramen
dishes differ in the soup base
and its toppings.
YAKITORI Yakitori is small pieces of
chicken meat, liver and
vegetables skewered on a
bamboo stick and grilled
over hot coals.
ODEN Oden is a popular
dish in winter. Ingredients usually include
boiled eggs and daikon radish stewed in a
broth flavored with seaweed, soy sauce
and sake and is often eaten with
'karashi' (Japanese mustard).
Also, check cooking hands-on experiences while visiting Japan!
Japanese Cuisine
WHITE RICE
