Cuisine, Culture & History of Asia
Japanese cuisine offers a vast array of regional specialties known as kyodo-ryori. Many originate from dishes prepared using traditional recipes but with local ingredients. Of those, Kanto and Kansai regional foods are most prominent. Food from the Kanto region is stronger tasting, often using generous amounts of dark soy sauce. In contrast, Kansai regional meals are, in the main, lightly seasoned, and use a light soy sauce.
There are also distinctions between traditional formal "Japanese food" such as sushi, sashimi, tempura, and buckwheat noodles, and popular foods considered informal / non-traditional.
Western-style and Chinese dishes that have evolved in Japan are refrrered to as yoshoku. Popular dishes such as okonomiyaki are often regarded as food stand dishes, as were menu items such as yakitori and oden.
Traditional Japanese cuisine combines steamed white rice with one or several main dishes and side dishes. These are often accompanied by clear or miso soup and pickles.
Basic Teriyaki Sauce Daikon Sauce Amazu Shoga (Pickled Pink Ginger) Chirizu (Spicy Dipping Sauce for Sashimi) Bulldog Sauce Ponzu (Citrus sauce) Dengaku Miso Amazu (Sweet Vinegar) Cucumber Relish Oil and Vinegar Ginger Dressing Ichiban Dashi Donburi Ni Shiru (Dipping Sauce for … [Read more...]
There are no sweets or desserts in the Western sense of the word to be found in traditional Japanese cooking, instead meals are ended with fresh fruits of the season. Sweet things do exist however, originally they were something to indulge in when drinking ocha (tea), and so sweets are closely … [Read more...]
Eggplant Miso Soup Traditional Miso Soup Spicy Japanese Slaw Shingjagaimo No Goma Fumiae (New Potatoes in Sesame Sauce) Shiitake-Kombu Dashi (Mushroom and Seaweed Seasoning Broth) Fried Tofu Noodles, Tofu and Wakami Mushinasu (Steamed Eggplant) Okura No Nibitashi (Okra … [Read more...]
Make sure you have the following stuff first.... Ingredients and equipment Amount Note Flour Medium-strength flour 700g Serves approximately 7 Salt 40g Little more during summer time and little less during winter time Water 280cc Tap water is … [Read more...]
Awabi Sakami (Sweet Cooked Abalone) Chicken and Egg Domburi Dango Jiru (Dumplings with Miso) Steamed Egg Pot Tempura Japanese Oden Tuna … [Read more...]
KAISEKI CUISINE The Kaiseki meal is part of the first tea ceremony of the year. It is presented with a special touch of gaiety and grace. This meal is a fairly substantial feast prepared by the host that usually begins promptly at noon. As a matter of fact, the menu for formal Japanese dinners has … [Read more...]
What makes Japanese Dishes Japanese? / Enviroment, Climate & the Diet /The Relationship with Rice / The Sense of Season / Even the color of the chopstick counts History of Japanese Cuisine We think of Japan as a single island, but it actually is four large islands and thousands of smaller … [Read more...]
DINING IN JAPAN Eating Scenarios for Westerners Scenario 1 Tom was at the dinner table for the first time with his new host family. His host mother, Mrs. Yoshida, was a good cook, and there was plenty of food on the table. Tom enjoyed the meal as well as the pleasant conversation. He ate so … [Read more...]
Pre-set dinner settings and utensils upon arrival On the person's left are: 3 forks (salad, dinner, & dessert) On the person's right are: 2 spoons (soup & tea) and 1 butter knife Folded individual napkin : On lap signifies you're beginning to dine On chair signifies you're excusing … [Read more...]
