Heard many times words like tempura, sukiyaki, sashimi, sushi , etc. ? These words are used to describe the most basic of Japanese dishes that are exotic and beautiful. Japanese cuisine is easily one of the best in the world, with its concentration on fresh fish, seafood, rice and vegetables. The hot sauce and delicate flavors of fresh foods complement each other wonderfully, and methods of presentation of meals, even beautiful tour events.
The Japanese have easily a dozen different names for rice, depending on how it is established and what is served. Most often, the meal is a bowl of rice, a bowl of white rice served with various toppings or ingredients mixed in. It is so popular that the bowl of rice has even found its way into the world of Western convenience foods alongside ramen noodles. Domburi is a bowl of rice topped with another power: domburi tendon, for example, is stuffed with rice and tempura domburi gyudon is rice topped with beef. Japan adopted the fried rice with Chinese characteristics, and a century ago, when was introduced for the first time curry, developed Raisu Kare, curry rice. It is now a popular dish that there are many fast-food restaurants that serve multiple versions of it in bowls to go.
Besides white rice served as a side dish, Japanese cuisine also Onigiri – rice balls wrapped in seaweed, often with a “surprise” in the middle, and kayu, a thin rice porridge like oats.
As an island nation, it is not surprising that seafood is used in Japanese cuisine. Sushi and sashimi are the raw fish and seafood with various spices. Impeccably fresh fish is the secret of the beautiful sushi and sashimi, served with soy sauce and wasabi. The Japanese love of beauty and simplicity turns into slices and pieces of raw fish into miniature works of art. Fish sliced so thin it is transparent May be arranged on a tray in a delicate fan that alternates the flesh of salmon pink with slices of fish. Sushi is generally more willing to display the colors and textures to their best advantage, turning the plate and the plate in pallets for the chef.
Traditionally, meat plays a minor role in the Japanese diet, even if it took an increasingly important over the last fifty years as Japan becomes more westernized. Beef, chicken and pork May be served with several meals a week. One of the most popular meat dishes is “Yakitori – chicken grilled on a skewer and served with sauce. A typical quick lunch might include a variety of yakitori and a bowl of sushi rice sauce.
In an interesting twist, Japan has imported from other dishes and Japanized between them, their adoption in their own kitchen. Korokke, for example, adopted the croquettes those introduced by the English in the last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Other Soshoyu – west of dishes that have made their way into Japanese cuisine all day “omuraisu, omelette rice, and hambagau, Japanized the American version of a hamburger.