Food

Unagi Kabayaki? Survive the summer of Japan with Eels

Let’s be honest Japan is known throughout the world for its use of cutting-edge technology to make everyday life easier. In fact, there are hundreds of products in Japan with the sole purpose of increasing strength and alleviating suffering in the sweltering days of a Japanese summer, yet none work as well as unagi (the Anguilla Japonica freshwater eel). This historical food remedy is crunchy and sweet on the outside while remaining succulent and soft on the inside. Unagi is served throughout the year but the peak consumption is during the summer months in most major cities.   What is ...

You might say that you hate bread in Japan: Japanese bread

While you might think of Japan as a nation of rice, you'd be surprised by the utter ubiquity of bakeries in the country. Bread has taken a long time to rise here, but the results are remarkably appetizing! So let’s begin by looking briefly at the history of bread in Japan.   Bread In Japan A Brief History Bread first came to Japan through Portuguese traders and missionaries in the mid-16th century. However, Christianity was banned in the early 17th century, and any toehold bread had made went with it. But the name stuck, the Japanese word for bread in ...

What is Shojin-Ryori? Is it Perfect for Vegetarians?

Shojin-ryori is the traditional dining style of Buddhist monks in Japan and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish, or other animal products, it can be enjoyed by vegans, vegetarians, and meat-eaters alike. A typical Shojin-ryori meal is centered around soybean-based foods like tofu along with seasonal vegetables and wild mountain plants, which are believed to bring balance and alignment to the body, mind, and spirit. This simple meal contributed to Japan’s elegant haute cuisine called "Kaiseki", and today can be eaten at the dining ...

Wasabi : More Than Just a Hot Sushi Condiment

Wasabi—the innocent-looking green paste that accompanies sushi and sashimi, a too-big bite of which can make your eyes water and sinuses explode! Real wasabi (Wasabia japonica, or Japanese horseradish) is native to Japan, where it has been cultivated for at least a thousand years. Mentions of the plant have been found in botanical books and dictionaries in Japan that trace back to 794 CE.   Wasabi Wasabi is green and has a refreshing aroma and spiciness. Grated rhizomes are mainly used as condiments for sushi, sashimi, and buckwheat noodles. Wasabi is an indispensable part of Japanese food culture. Wasabi, which is ...

Katsuobushi: Preserved food made by fermenting fish like a cheese?

Katsuobushi is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis). It is also known as Bonito flakes when young bonito is used as a cheaper substitute for skipjack tuna. Katsuobushi or similarly prepared fish is also known as okaka.   Until "Katsuobushi" is made ... First, remove the head and internal organs of the raw bonito and grate it into 3 pieces. (Cut out the body on both sides centering on the bone) The cut bonito are carefully arranged in a basket and boiled in a large kettle. The reason for boiling is to sterilize, prevent spoilage, and speed up ...

Raw Egg On Rice? The simplest Japanese food

Tamago kake gohan (“egg over rice”) is a popular Japanese breakfast dish, which consists of hot steamed Japanese rice, topped with raw egg, and toppings. There is no correct way of making tamago kake gohan. Some people beat the egg first, then pour it over their rice. Some people only use the yolk. Toppings can include whatever you feel like adding. Scallions, nori, furikake, bacon,all are delicious! This dish is so popular in Japan that is sometimes called TKG for short. Food Safety Japanese eggs are premised on raw food, so hygiene management is thorough from the production stage, and ...

Miso: One of the basic seasonings in Japan

Soy bean paste : Like soy sauce, miso is made from soy beans.It is a paste-like condiment mostly in a brown color. It's a thick paste, usually some shade of reddish-brown, made by mixing crushed boiled soybeans with salt and a koji fermenting agent produced from rice, barley, wheat or beans. Traditionally the mix was wrapped in straw and left to ferment for between two months and two years. Protein-rich miso is one of the essential elements of Japanese cuisine. It has been around since at least the 7th century, and the standard fare of rice (barley for the poor), ...

Sashimi is a method of eating fresh fish beautifully and delicious

I can recall someone told me decades ago with a subtle tone of creepiness ‘I heard Japanese eat fish raw? Then I clarified by saying Yes, but they are neatly cut and arranged on a dish plate – not catch and eat. Now many people know how the raw fishes are eaten in Japanese style it’s a decent seafood preparation called ‘Sashimi’, widely appreciated anywhere in the world. Actually, ‘Sushi’ is a rice dish on which ‘Sashimi’ is placed Since Sashimi is eaten raw, the ingredient has to be exceptionally fresh. You know things in an afterlife can rapidly degrade ...

Ohagi: The Best Partner Of Green Tea

Japanese traditional sweets are often related and tied to the specific customs or holidays. ‘Ohagi’ is the one for the event called ‘Higan’ which is celebrated upon the spring and autumn equinox. Ohagi is otherwise called ‘Botamochi’ in some regions. Some people say that the one made in spring time is called Botamochi and the one made in autumn shall be called Ohagi, though both are actually identical. It is said that the distinction of the names came from the names of flowers characterise each season. It’s made from sticky rice which is half-way pounded after steamed. Then the rice ...

Tonkatsu: Crispy texture and source matching is perfect

While more and more Japanese menus are being explored abroad, ‘Tonkatsu’ also has been widely recognised by now. ‘Ton’ stands for pork and ‘Katsu’ is the translation and abbreviation of cutlet.   The choice is either fillet or loin The major preparation is like this: a steak of meat is dredged in wheat flour then dipped into beaten eggs followed by pressing into ‘Panko’ bread crumbs to coat all over. Deep-fry until golden brown. Freshly fried Tonkatsu of crispy covering and succulent meat is to die for!   It’s typically accompanied with a heap of shredded cabbage and a wedge ...

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