Japanese Cuisine Japanese cuisine is based on combining
Japanese Cuisine
§ Japanese cuisine is based on combining the staple food, which is steamed white rice or gohan, with one or more okazu or main dishes and side dishes. § Historically influenced by Chinese cuisine, Japanese cuisine has The overview of Japanese cusine open up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food— like ramen and gyoza, as well as foods like curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. § Lists of Japanese cuisine: rice bowl, sushi, deep-fried dishes, sashimi, grilled and pan-dried dishes.
Tempura is one of the well-known Japanese cuisine. Tempura battered and deep fried seafood and vegetables. If you enjoy eating crispy food, then you will like tempura.
Natto is Japanese soybean based vegetarian food. This traditional Japanese food is made by fermenting soy beans in a special type of bacteria that is naturally produced in the human gastrointestinal tract. Natto has a strong smell similar to mouldy cheese, as well as a sticky/slimy texture that many find off-putting.
Sushi is the first food that springs to mind when we think about Japanese cuisine. Common varieties of sushi include makizushi (sushi rice and fillings rolled up in noriseaweed), nigiri sushi (shaped, bite-size mounds of sushi rice with single slices of raw fish or similar draped over the top) and inarizushi (sushi rice stuffed inside pockets of inarie a type of seasoned, fried tofu).
Sashimi sashimi is raw fish or meat that has been expertly cut into thin slices and typically comes served with daikon radish, pickled ginger, wasabi and soy sauce.
Gyoza are savoury moon-shaped dumplings, made from a minced mixture of savoury fillings (pork mince, cabbage, green onion and mushroom is a common combination, but other fillings can be used as well) which are wrapped up in a circular gyoza wrapper and crimped or pleated around the edges to make an iconic halfmoon shape.
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