Posted on Saturday, 8th November 2008 by Admin
Japanese cuisine (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food.
Sushi (寿司, 鮨, 鮓) probably the most familiar Japanese food overseas. Sushi is even synonym of Japanese food in some people’s knowledge. Makizushi (巻き), which is served rolled with rice inside nori (dried and pressed layer sheets of seaweed); nigirizushi (にぎり), which is made with toppings laid with hand-formed clumps of rice; inarizushi, which is toppings stuffed into a small pouch of fried tofu. And more…
The common ingredient across all the different kinds of sushi is rice. Sushi rice is prepared with short-grain Japanese rice, stickiness is the properties of Japanese rice compared to long-grain strains such as Thai or India.
Again in Japanese, Breakfast is called ASA-GOHAN whereas, Lunch called HIRU-GOHAN and Dinner = BAN-GOHAN. GOHAN (御飯, meshi飯 is used interchangeably) means Rice in Japanese. It is clearly indicated that Rice is the staple food in Japanese Food.
Rice with a bowl of soup and okazu (おかず) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor, and some tsukemono (pickles). Okazu may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. Noodles (Soba 蕎麦 or Udon - thick wheat noodles), an essential part of Japanese cuisine usually as an alternative to a rice-based meal. These are typically flavored with dashi (dried skipjack tuna flakes), Miso, and soy sauce and are usually low in fat and high in salt. Chinese-style wheat noodles served in a meat stock broth known as Ramen have become extremely popular over the last century.
Follow by seafood, as Japan is surrounded by sea. Meat-eating has been rare until after the second world war. Meat, especially beef was gradually introduced by America and became widely accepted ingredient in modern days. It was basicaly influenced by Buddhism. However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri (精進料理), vegetarian dishes developed by Buddhist monks. Again, shōjin ryōri usually available at public eating places includes some non-vegetarian elements.
Sashimi (刺身) is a Japanese delicacy primarily consisting of very fresh raw fish or seafood, sliced into thin pieces, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce (soy sauce with wasabi paste and thinly-sliced ginger root or gari, and ponzu), and a simple garnish such as shiso and shredded daikon radish. Sashimi often is the first course in a formal Japanese meal, but can also be the main course, presented with rice and Miso soup in separate bowls.
Top Malaysian favorite Japanese Food
1. Sushi
2. Tempura
3. Ramen
Favourite Japanese Restaurant:
1. KL
2. PJ
3.
4.
5.
Food category: Japanese Food | Comments (0)
