Japanese cuisine

Japanese cuisine is often associated with only two dishes – miso soup and sushi. However, the real choice is much broader than you might imagine: we offer you a list of the most common Japanese national dishes.

“Haute Cuisine”:

Kaiseki ryori – Japanese “haute cuisine”: lunch with the change of dishes, distributed in ryokan and specialty restaurants.

As a rule, it consists mainly of fish, tempura, vegetables and mushrooms.

The rice dishes:

Sushi – Japanese nigiri much more common than other types of land.

Nigiri is an elongated piece of rice, pressed his palms;

a small amount of wasabi is used as stuffing, and on top put a piece of raw fish.

Rice – served in a small bowl, when cooking does not use any additional seasonings.

Often served for breakfast, used with soy sauce and sometimes with a raw egg.

Figure curry – is preparing a special Japanese curry sauce – a sweeter and less spicy compared to India.

At the same time konstistentsii Japanese curry is much thicker.

Often served with cutlet tonkatsu.

Kai – rice water ratio of rice and water is mainly used a 7: 1.

It is considered easy, dietary meals.

Chadzuke – boiled rice, pour tea, fish broth or hot water.

Often served with Japanese pickles.

Onigiri – rice balls or represent rice wrapped in seaweed.

As a rule, within the rice cakes have fillings.

Onigiri very often be found in the sections of the finished food in supermarkets.

Fish dishes:

Sashimi – cut into thin slices slices of raw fish consumed with soy sauce.

Yakizakana – in Japanese “fish, grilled”.

Usually so preparing mackerel, salmon, mackerel, red sea bream.

Often served with miso soup and rice.

Noodles:

Ramen – Chinese cuisine adapted by the Japanese.

Ramen is a wheat noodles cooked in broth; served with various toppings (pork, pickles, mushrooms, onions, boiled eggs).

Udon -raznovidnost wheat noodles, udon but much thicker than ramen.

Served hot or cold, also with various additives – fried tofu, tempura pieces and vegetables.

Soba – buckwheat noodles with a dash of wheat.

The dish is served cold or hot.

Thickness soba resembles spaghetti.

Yakisoba – fried wheat noodles, which has nothing to do with buckwheat soba noodles.

It served without broth with chunks of meat, vegetables (cabbage, carrots).

As a side dish served red ginger.

Nabe dishes (prepared in a small pan directly at the table):

Oden – a dish traditionally related to the winter.

The main ingredients – fish cakes, Japanese daikon radish, boiled eggs, seaweed – stewed together in a soy broth.

Shabu-shabu – a dish similar to sukiyaki (see below.) Since the main component is beef or pork. Thinly sliced ​​pieces of marble meat picks up sticks and cook in the boiling pot.

Sukiyaki – dish, the main ingredient of which – thinly sliced ​​pieces of beef. Served with vegetables, noodles, mushrooms and tofu.

The peculiarity of this dish is that it is prepared immediately before use: put on a table with the boiler water, heated gas burner. When the water boils, you pick and choose what to cook – vegetables, tofu, meat (beef cooked very quickly).

Then finished pieces dipped in the sauce.

Meat dishes:

Tonkatsu – pork cutlets.

Before roasting pork slices rolled in bread cubes.

Often served with rice and slaw.

Yakiniku – in the original means “meat cooked on the grill.”

Beef or pork cut into small pieces and served at the table.

The board set a special grill on which pieces of deep fried.

Yakiniku – one of the most popular restaurant dishes in Japan.

Nikujaga – a dish consisting of stewed meat, seasoned with sweet soy sauce, as well as potatoes and onions.

The basis of food is potato and the meat is used in small quantities to impart a particular flavor.

Yakitori – chicken and vegetables skewered on bamboo sticks. Prepared on the grill.

Other specialties:

Tsukemono – Japanese pickles that are served to many dishes, especially often with miso soup and rice.

Usually tsukemono made of red ginger and cucumber.

Tyavanmusi – a kind of “omelette”.

Prepared from the egg mixture together with soy sauce, dashi broth and a small component of rice wine mirin.

Often served with shiitake mushrooms, sliced ​​chicken or shrimp in a small bowl.

Tempura – fried deep-fried food, mainly shrimp and pieces of seasonal vegetables.

Gёdza – dumplings stuffed with minced meat and vegetables.

A dish of Chinese origin, usually served fried.

Okonomiyaki – a kind of cake, consisting of a mixture of different ingredients (besides the main parts – water, flour, egg and cabbage – mixed seafood, vegetables or meat).

The finished cake is baked in the likeness of a pancake.

In-okonomiyaki restaurants are often installed special plate on which visitors can prepare their own cake.

Miso soup – made from thick miso paste.

In the finished soup add the pieces of tofu and seaweed, and other ingredients to taste.