Japanese cuisine covers an expansive array of dishes. It can generally be divided into rice dishes, seafood dishes, noodles dishes, hot pot dishes, meat dishes and soy-bean-based offerings.
Nikujaga is a classic Japanese beef stew composed of vegetables and potatoes simmered in a broth flavored with sake and mirin, but there may also be regional variations such as including pork feet in some instances or adding seaweed or miso to enhance flavor.
Dashi
Japanese soups use dashi as their foundation. This broth-like liquid contains both kombu kelp seaweed and shaved bonito fish flakes for maximum umami, an ingredient which enhances flavors throughout a dish. Furthermore, dried shiitake mushrooms and sardine niboshi can also be added for additional layers of umami flavor enhancement.
Japan is famed for its wide-ranging terrain, climate, and history that influence its cuisine, combined with strict food safety regulations and advanced preservation methods that ensure almost nothing goes to waste.
Kaiseki, an elaborate multicourse meal first introduced centuries ago as part of tea ceremonies, is famed for its seasonal ingredients and meticulous preparation. Additionally, its artistic presentation makes the whole experience one to savor.
Natto
At the core of Japanese cuisine lies natto – a fermented soybean dish which can be enjoyed both alone or incorporated into more elaborate meals. While its pungent smell, distinct flavor and slimy texture may cause disapproval even among native Japanese, many regard natto as one of the healthiest superfoods around.
Alongside natto, many popular Japanese dishes incorporate ingredients imported from other cultures – particularly Chinese cuisine – into their recipes. These adapted dishes, known as Chuka Ryori dishes, include classics such as Ramen, Gyoza and Ohagi.
Food of Japan is an integral component of its rich culture. From casual eateries to formal multi-course dining events, washoku cuisine stands out with its emphasis on seasonal and local ingredients as well as careful preparation and artistic presentation. In 2013, UNESCO designated washoku cuisine part of its Intangible Cultural Heritage of Humanity list.
Oden
Oden is an elegant blend of comforting flavors and textures, ideal for relaxing after a hard day at work. At first glance, Oden may appear to be an uninspiring collection of beige hued shapes; from far away they resemble chicken nuggets; on closer inspection you can see each has been simmered to perfection!
Oden first emerged during the Muromachi period as a stewed tofu dish and gradually evolved to include fish cakes, vegetables and eggs. Its bone-warming broth is typically enhanced with dried bonito (skipjack tuna) flakes or kombu seaweed for additional flavoring.
Shizuoka offers its own variation on oden, with Shirataki noodles made of ground sardines and pork offal added as a special touch in Shizuoka; in Aichi it features ground fish powder with green laver powder; Osaka has also taken to adding beef tendon or Kyoto-style yuba for extra texture to theirs; some people even opt for using thinner and transparent noodles made from konnyaku powder as an alternative way of managing weight.
Tempura
Food is at the core of Japanese culture, as evidenced by every plate that arrives on your table. From greeting you as soon as you walk into a store to how the table is laid out – every detail serves a greater purpose and holds meaning and significance than its equivalent elsewhere.
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Tempura is an ancient Japanese dish created by coating various vegetables and seafood in batter and deep frying it, dating back to when Portuguese Jesuits brought Western-style cooking techniques via Nanban trade to Japan.
Tempoura batter contains tiny holes or gaps that are essential to its crispiness and allow steam to escape, thereby avoiding becoming soggy – known as Rule 2. Another key to making tempura crispier is serving it immediately after frying – otherwise, pieces could absorb steam released from other pieces above and become soggy; that is why they must be done so in small batches.