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Cooking TipsJapanese Cuisine
by:
Troy Pentico
Tempura, sukiyaki, sashimi, dish
– even as the words used to describe the most basic of Japanese dishes are exotic and beautiful. Japanese cooking is easily one of the healthiest in the world, with its concentration on fresh fish, seafood, rice and vegetables. The pungent sauces and delicate flavors of fresh foods complement each else beautifully, and the methods of presentation turn even as simple meals into beautiful events.
The Japanese have easily a dozen some names for rice, depending on how it is prepared and what it is served with. The most common meal is a rice bowl, a bowl of white rice served with various toppings or ingredients mixed in. So popular is it that the Rice Bowl has even as ready-made its way into the earth of Western convenience foods aboard
ramen noodles. Domburi is a bowl of rice lidded with another food: domburi tendon, for instance, is rice lidded with dish
and domburi gyudon is rice lidded with beef. The Japanese adopted deep-fried rice from the Chinese, and a century ago, once
curry was 1st introduced, developed Kare Raisu, curry rice. It is now such a popular dish that there are many an fast-food restaurants that serve some versions of it in take-away bowls.
Besides white rice served as a side dish, Japanese cooking likewise features onigiri – rice balls wrapped in seaweed, often with a ‘surprise’ in the middle, and kayu, a thin porridge
ready-made of rice that resembles oatmeal.
As an island nation, it’s not startling that food
is featured in Japanese cuisine. Dish
and dish
some
are raw fish and food
with various spices. Impeccably fresh fish is the private secret to howling dish
and sushi, served with wasabi and legume sauce. The Japanese love of beauty and simplicity turns slices and chunks of raw fish into miniature works of art. Fish sliced so thin that it’s transparent may be arranged on a platter in a delicate fan that alternates pink-fleshed salmon with paler slices of fish. Dish
is typically arranged to better display the colors and textures to their better advantage, turning the platter and plate into palettes for the superior skill
of the chef.
Traditionally, meat plays a minor role in the Japanese diet, although it has been taking a larger and larger role over the past fifty years as Japan becomes much westernized. Beef, chicken and pork may be served with some meals a week now. One of the much popular meat dishes is ‘yakitori’ – chicken grilled on a skewer and served with sauce. A typical quick lunch strength
include a skewer of yakitori and a rice bowl with dish
sauce.
In an exciting twist, Japan has foreign
dishes from else cuisines and ‘Japanized’ them, adopting them as part of their own cuisines. Korokke, for instance, are croquettes adopted from those introduced by the English last century. In Japan, the most common filling is a mixture of mashed potatoes and minced meat. Else Soshoyu – western dishes that have ready-made their way into Japanese everyday cooking include ‘omuraisu’, a rice omelet, and hambagau, the Japanized version of an American hamburger.
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