Griffith TeresaProducts: fish, rice, soy sauce, miso paste, nori seaweed, tofu cheese, shiitake mushrooms
Popular dishes: sushi, rolls, miso soup.
Features of Japanese cuisine
This cuisine is the least spicy of all Asian cuisines, and therefore, strangely enough, tastes the most familiar to the European. The main ingredients are rice, fish and seafood. The cooking principle is minimal heat treatment (boiling, steaming, grilling). A dish is considered delicious if it managed to preserve its original form and natural flavor of the product. However, this principle does not apply to soy-based dishes such as soy sauce, miso paste, tofu cheese, etc., for the preparation of which soybeans are long and carefully processed. The traditional meal includes rice, soup, and at least three types of appetizers.
In addition to the sushi that many people love, other dishes are definitely worth a try:
- Tempura – pieces of meat, fish, and vegetables fried in batter;
- yakitori – grilled chicken and chicken offal kebabs with vegetables;
- kushiyaki – the same skewers of meat, fish and seafood cooked on the grill;
- traditional Japanese miso soup based on miso paste of fermented soy beans mixed with fish broth.
Other ingredients: meat, fish, shiitake mushrooms, and tofu cheese vary depending on the region, the season, and private culinary preferences.
Japanese wheat noodles (ramen, udon) or buckwheat noodles (soba) can be a side dish to meat or fish, as well as an ingredient in soups and salads. Salads, side dishes, sauces also include traditional for most Europeans vegetables: carrots, cucumbers, cabbage, lettuce as well as exotic ones: daikon radish, lotus, sweet potato. Well, for gourmets modern Japanese cuisine can offer marbled meat – beef wagyu and kobe. Despite the fact that meat is a borrowed ingredient of Japanese cuisine, today this country has developed traditions of raising and fattening cattle of special meat breeds.