After being famous in the Western countries with Sukiyaki or Sushi, Japanese cuisine in the recent years has become more familiar and appreciated in the world. Many visitors come to Japan to enjoy the raw fish or spawns fried with powder.
Sushi is usually cut into slices, and should be used right after it is set. This food must be used with soy sauce, wasabi and sour soaked ginger. When eating, you should put the whole piece into mouth to feel the whole aroma of each slice. The strange taste of rice mixed with vinegar, the cool and greasy taste of raw fish along with the taste of wasabi will make you feel so excited. The most popular ingredient is tuna, squid and shrimp used with cucumber, salt beet and thinly rinsed eggs.
Sashimi is a traditional dish of Japan; the main ingredients are some kinds of fresh raw seafood. The seafoods used to make Sashimi must have the “sashimi standard”, they must be caught by the special tools, then processed immediately according to the special procedures to ensure the delicious taste of each slices of Sashimi. Some kinds of seafood the Japanese people usually use are: salmon, mackerel, tuna, blowfish, squid, octopus, shrimp. Besides, Sashimi is also made by meat or vegetable, fruit, etc.
Shabu-shabu is also a hot pot dish, but the main ingredient is beef. The slices of fresh beef, they are sliced thinly, the guests will dip the slices in turn into the hot water and eating them when they are not ripe enough will ensure the delicious taste of the food. The hot pot water of this food has the sweet taste, clear water and cooked with cabbage, seaweed, shiitake mushroom and some healthy ingredients.
Sukiyaki is the dish that “rules Japan”, its main ingredient is Rib Eye beef, along with various kinds of natural mushrooms. When mushrooms and other ingredients start to ripen, dip the sliced beef into the hot water. This food is eaten with the egg sauce or sauce made by Kikkoman sauce.
Udon, Ramen and Soba noodle
Udon is made by wheat flour, salt and water, it can be eaten when it is hot or cold, but the hot one is still more attractive. The Udon vermicelli has white and opaque color, tough and flexible shape, the strange and sweet broth.
Ramen vermicelli is different from Udon vermicelli, the Ramen one is small and yellow. Ramen noodles are usually used with many different side foods, such as: sliced meat, dried seaweed, Japanese fried fish, eggs, corns, cabbages, etc. depending on the taste of each people. The broth is usually stewed from pig bones.
Soba vermicelli is long and flexible, with the deep brown color made by mixing the wheat flour and buckwheat and then cut it into each small vermicelli. As Udon noodles, Soba noodles can be eaten when being hot or cold. Cold Soba noodles are eaten with soy sauce, beet, seaweed, wasabi and small spring onion. The Japanese eat Soba in the traditional new year in solar calendar.
Tempura is a Japanese cuisine consisting of seafood, vegetables, fried wheat flour soaked in oil. Tempura can be said to be the typical dish of the sunrise country. Although it was born after Sushi but Tempura brought fragrance, new taste, it is Japanese special love.
Tonkatsu made from pork was born in the late 19th century and is a popular dish in Japan. The ingredients include a packet of fried dough, one to two centimeters thick pork tenderloin and sliced into pieces, usually served with cabbage and miso soup. You can also use the meat and breast meat back; The meat is salted, peppered and lightly sprinkled with a layer of flour, then dipped in egg and fried with fried flour before frying.
Kaiseki Ryori is the name of a traditionally considered delicate and sophisticated meal in the Japanese culinary arts. This is usually a party to entertain guests and show the hospitality of the host. Kaiseki Ryori uses seasonal ingredients mainly consisting of vegetables, fish with seaweeds and mushrooms and has a subtle flavor characteristic.
Yakitori is one of the delicious Japanese foods that many visitors to Japan love to enjoy. To make this dish, people often use chicken to bake. Chicken stuffed with salt and sauce is called “tare”. Tare is made from soy sauce, mirin, sake, and sugar with a recipe that creates a balance between salinity and sweetness. In addition, ginger can be added to the aroma, which adds a little bit of sesame oil and the sweetness of the honey, creating a very characteristic taste, attracting visitors first time enjoy.
Japanese rice wine is often served with a variety of dishes. Sake is made from rice and water and is considered alcohol since ancient times. Because alcohol can be hot, “emotion” comes faster and warms the body in winter. When chilled will also have a similar taste to high quality wines. Every region in the country has a local winery that has its own flavor depending on the quality of rice and water as well as the differences in the production of alcohol.
Japan is a great country with many beautiful destinations, attractive activities to do, and the foods are also delicious and unique. Coming to this country, you should not miss these above typical dishes.