Japanese food has a tremendous range of flavors and styles. Most Japanese food start from a common foundation. In Japanese food these three main ingredients are soy sauce, dashi & mirin.
The term sushi actually refers to foods that use a type of rice seasoned with vinegar and are garnished with raw fish or vegetable.
A sheet of nori (dried seaweed) is layered with sushi rice, and a row of fish and vegetables. The sheet is then tightly rolled with a makisu.
After that the roll is sliced into pieces, plated, and served. Rolls such as these are called norimaki.
Natto is a traditional food in Japan, made from cooked soybeans fermented by Bacillus.
The surface of natto is covered by mucilaginous fluid consisting of polyglutamic acid and polyfructan, which shows a thread forming ability.
Natto has a peculiar odor which is difficult to be accepted for some people even in Japan.
Owing to its beneficial effect in health, its consumption is increasing.
Natto has been reported to have high vitamin K2 content and antibacterial action
Since the sticky mucilage and a special odor are offensive to many people, it might be difficult for natto to become an internationally accepted food if these problems were not solved .
Sukiyaki, in Japanese cuisine, a dish of beef and vegetables prepared in a pot . It is a fairly recent addition to Japanese cuisine.
Sukiyaki is cooked at the table in a shallow iron pot over charcoal or another portable heat source.
Thin slices of beef are browned in oil, and a sauce of stock, soy sauce, and sugar is added.
Tofu, shiitake mushrooms, onions, shirataki (a noodlelike food), and vegetables are then added and quickly cooked.
Everything is cooked in a bubbling pot, and the Sukiyaki is often served with raw egg yolk to dip the beef in.
Onigiri is a Japanese rice ball made of rice formed into triangular or cylindrical shapes and often wrapped in nori. It’s often stuffed with various fillings.
It is an inventive way to use up any leftovers from the previous dinner like Chicken Karaage and Shrimp Tempura.
Some onigiri also uses mixed rice Takikomi Gohan instead of plain white rice.
Formed into a compact form, these little rice balls make rice portable and easy to eat with hands.
You can enjoy onigiri for a quick snack, or as school/ work lunch or picnic food. They are also commonly included in lunch boxes.
Yakitori in Japan is a extremely famous street dish .
At specialty restaurants, the chefs would go as far as sourcing special breeds of chicken from specific regions known for their unique texture and flavors.
Various methods of butchering, skewering, and grilling are applied.
For the purest taste of grilled chicken, you can go without the sauce and simply sprinkle salt before grilling.
It’s really amazing how the meat can transform into something so delicious with simple treatments
For yakitori, the skewers are usually made from bamboo. The typical skewers are called “teppogushi” means “gun skewer” from its shape.
The tapered skewers have a flat tab on one end which makes them easier to turn or hold.