To eat sushi, today it is not necessary to fly to Japan – a country where they know how to cook them masterfully. Basically, all of Japan’s uncomplicated cuisine is built on a combination of rice, fish, seafood, beans and vegetables. And this does not mean that the cuisine of this country is boring and monotonous.
The Japanese are one of the most unpredictable and mysterious nations. Even the simplest dish is served there in an unusual way, preparing fresh ingredients right in front of amazed visitors, turning the culinary process into an enchanting show. Everything – from tableware to serving – is the hallmark of exotic Japanese hospitality.
- Rolls and sushi
It is impossible to ignore the fact that thanks to the Japanese in our country, you can find a sushi restaurant or eatery on every corner. A sushi chef is a separate category of a culinary specialist who learns for a long time all the intricacies of the art of making this dish.
Rice was originally used as a pillow, a base for the preservation and preservation of fish. The salted fish was wrapped in a garnish and thus kept under pressure for a long time. The fish is salted in this way for several months, and then it can be stored in a cool place for a whole year. Rice was thrown away at first, as it was saturated with an unpleasant odor due to the natural fermentation process.
This method of conservation came to Japan only in the XNUMXth century. Then the first rice sushi made from boiled rice, malt, vegetables and seafood appeared. Over time, they began to prepare rice vinegar, which helped to stop the fermentation process of rice.
In the XNUMXth century, the chef Yohei Hanai put forward the idea of serving fish not pickled, but raw, which significantly reduced the preparation time of the popular sushi. Since that time, eateries and restaurants have been massively opening, where this dish is served, and ingredients for quick sushi preparation and at home have also entered the market.
In the 80s, even instant sushi machines appeared, but there is still an opinion that it is still better to cook sushi by hand.
Modern Japanese sushi is made from a variety of ingredients, and new experimental recipes are constantly emerging. The basis of sushi remains unchanged – it is special rice and nori seaweed. The dish is served on a wooden stand with mustard and pickled ginger. By the way, ginger is not a sushi seasoning, but a way to neutralize the taste of the previous sushi flavor, which is why it is eaten in between sushi.
Sushi should be eaten with chopsticks, however, Japanese traditions mean eating sushi with your hands, but only for men. It is indecent to eat sushi with a fork.
Don’t sushi in one
Most of us run out of knowledge of Japanese culinary culture on sushi.
Among the popular dishes in Japan, you can order soups, salads, noodles and rice with various additions, baked goods. For cooking, rice and rice flour, algae, shellfish, vegetable and fish oils are most often used. Animal fat or meat is rare in Japanese cuisine.
A popular accompaniment to dishes in Japan is sauces. They are prepared on the basis of soybeans and various spices. Sweet and pungent, they have distinct flavors. Therefore, when buying food in Japan, check with the waiter what kind of sauce they will bring to you in order to avoid misunderstandings.
You don’t have to worry about the freshness of all the ingredients in Japanese dishes – in this country they don’t like to cook from semi-finished products. Therefore, depending on the season, Japanese restaurants offer radically different menus.
- Sashimi
A simplified version of this dish is a thin cut of raw fish, seafood and vegetables. Real Japanese sashimi is more extreme, and not every tourist dares to try it. The fish meat for serving should be cut from the fish that is still alive and immediately consumed. To avoid fish poisoning, eat plenty of wasabi and pickled ginger, which are antibacterial and kill germs.
- Curry rice
The Japanese eat rice every day and prepare it masterfully – after washing it to crystal clear water, boiling it until sticky, but not boiling it, and then mixing it with sauces, spices and other ingredients.
Curry is rice flavored with hot spices and soy sauce, and for a viscous consistency – starch and flour.
- Miso soup
Soups are also not uncommon in Japan, the most popular and known to you from local Japanese authentic establishments is miso soup or misosiru. To make it, miso paste is dissolved in fish broth, and then ingredients are added depending on the type of the first course, season, country region and customer preferences. For example, wakame seaweed, tofu bean curd, shiitake mushrooms, various types of meat or fish, vegetables.
- Sukiyaki
This warming dish is prepared during the cold season. It is used at a special low table, around which the family sits, covering their legs with a blanket. A small stove is placed on the table and a pot in which sukiyaki languishes is placed on it. It includes thinly sliced beef or pork, tofu, Chinese cabbage, shiitake mushrooms, clear noodles, udon noodles, green onions, and a raw egg. Everyone at the table takes small portions of the ingredients and slowly eats, dipping them into a raw egg.
- Ramen
These are egg noodles in broth. Any Japanese noodles should be eaten by draining the liquid into a plate, and then, bringing the dishes with the noodles to the very mouth, grab them with chopsticks and put them in your mouth. Ramen differs in its recipe – it is made from pork bone, with miso paste, salt and soy sauce.
- Unagi
A grilled eel dish with sweet barbecue sauce is consumed by the Japanese in hot weather. Fresh eels are only available in Japanese restaurants from May to October, so in winter you should be alerted to the presence of unagi on the menu.
- Tempura
Japanese tender tempura is popular all over the world – it is deep-fried in sesame oil, breaded in dough seafood or vegetables, which in the end turn out to be very tender and spicy. Served with soy sauce.
- Tonkacu
At first glance, this is an ordinary pork cutlet fried in breadcrumbs. But the Japanese perceived the influence of Western culture in their own way. This is reflected in the unusual presentation and quantity of seasonings used when preparing tonkatsu. The cutlet is served with the sauce of the same name, which is made from apples, tomatoes, vinegar, onions, sugar, salt and two types of starch.
Japanese street food
In any country there is a spontaneous trade, and without even going to a restaurant you can join the culture of the country in which you are relaxing. Japan is no exception.
Economists – looks like pizza we are used to. It is a fried cabbage cake with sauce and tuna.
Tai-yaki – small burgers with both sweet and savory burgers. Made in the form of fish from unleavened or butter dough.
Niku-man – buns made from yeast dough, also with various fillings for every taste.
Such – a popular appetizer is octopus slices breaded in dough and fried in sauce.
Kusyaki – small meat kebabs served with sauce.
Drinks in Japan
Japan’s trademark is sake rice wine. It is sweet (amakuchi) and dry (karakuchi). In this country, more than 2000 brands of this wine are produced, which are divided into classes.
Another popular alcoholic drink among the Japanese is beer. But the inhabitants of this country prefer to quench their thirst with the help of green tea, of which there is also an unthinkable amount. Japanese tea ceremonies are one of the most exciting traditions, with beautiful presentation, dishes and leisurely consumption.