A Japanese Cuisine Guide

Japanese food is all about clean eating and culinary artistry. Pickled vegetables, raw fish and seaweed strands, Japanese cuisine is one of the most interesting in the world. It is not just all about the food but about the presentation and the whole dining experience.

A traditional Japanese meal is divided into bowls and dishes, which are then split again. The reason this is done is to keep the flavours separated, it is all about accuracy.

Rice is an important part of Japanese dish and is the nation’s most important crop. A bowl of cooked rice is a central part of the meal and is what completes in. White, brown, multigrain, glutinous rice are all used.

Pickled vegetable (tsukemono) are also a popular dish and are eaten on their own or as a side dish. Pickled vegetables help absorb and process the food which they are served with, balancing the protein and rice, and cleansing the palate between each bite. With lots of shapes and colours the tsukemono catches your eye before you even take a bite.

In Japan, the freshest fish is always on offer and is the main source of protein in the country. Usually served raw but sometimes served steamed or grilled and topped with a light sauce.

Kobe beef is another Japanese delicacy and is widely known as the speciality food of Japan and usually served like a steak.

Tofu isn’t classed as a meat replacement in Japan, but as an ingredient. It is made out of curdled soy milk, which is then pressed into blocks in a process which is similar to making cheese. Because it is a good source of protein, it can be found in a number of sweet and savoury dishes.

Agedashi, a Japanese appetiser, consists of cubes of semi-firm tofu which is battered in potato starch and the deep-fried.

Sushi is one of Japans most popular dishes. Sushi may be referred to any dish that contains sushi rice- cooked white rice with seasoned rice vinegar. There are various types of sushi dishes, nigirizushi (hand formed sushi), makizushi (rolled sushi), and chirashi (sushi rice topped with raw fish).

Rice Balls (Ongiri) are made from cooked rice and usually wrapped in nori seaweed. They are often lightly seasoned with a pinch of salt and also contain a filling such as pickled Japanese plum (umeboshi) or salmon.

Udon are noodles made from wheat flour, they are a thicker type of noodle and is served either hot or cold and topped with various toppings like tofu, tempura and vegetables. However, they are commonly served in a broth and topped with a raw egg to create tsukimi udon.

Green tea is the main type of tea with is consumed and produced in Japan and is an important part of Japanese culture. Various types of tea are widely available and can be drunk throughout the day.

In Japan, many restaurants have low tables and cushions on tatami floor, instead of Western style tables and chairs. Slippers and shoes are removed before stepping on tatami. Wet towels are also provided so you can clean your hands before you eat.

If you are thinking about creating any authentic Japanese dishes at home it can be easy to create. You can create a dish which is light, full of flavour and good for you. If you are looking to create a traditional meal for your friends and family, you may want to look into Japanese etiquette.

There are some essential ingredients which you should always keep in your kitchen:

· Japanese Rice

· Saké

· Mirin

· Fish Stock

· Japanese Mayonnaise

· Rice Vinegar

· Ponzu

· Potato Starch

· Pan Ko

· Japanese Soy Sauce

· Green Tea

· Chopsticks