Japanese Cuisine
- Author Kirsten Hawkins
- Published November 19, 2005
- Word count 513
Tempura, sukiyaki, sashimi, sushi – even the words used to
describe the most basic of Japanese dishes are exotic and
beautiful. Japanese cuisine is easily one of the healthiest in
the world, with its concentration on fresh fish, seafood, rice
and vegetables. The pungent sauces and delicate flavors of
fresh foods complement each other beautifully, and the methods
of presentation turn even simple meals into beautiful events.
The Japanese have easily a dozen different names for rice,
depending on how it is prepared and what it is served with. The
most common meal is a rice bowl, a bowl of white rice served
with various toppings or ingredients mixed in. So popular is it
that the Rice Bowl has even made its way into the world of
Western convenience foods alongside ramen noodles. Domburi is a
bowl of rice topped with another food: domburi tendon, for
instance, is rice topped with tempura and domburi gyudon is
rice topped with beef. The Japanese adopted fried rice from the
Chinese, and a century ago, when curry was first introduced,
developed Kare Raisu, curry rice. It is now such a popular dish
that there are many fast-food restaurants that serve several
versions of it in take-away bowls.
Besides white rice served as a side dish, Japanese cuisine also
features onigiri – rice balls wrapped in seaweed, often with a
‘surprise’ in the middle, and kayu, a thin gruel made of rice
that resembles oatmeal.
As an island nation, it’s not surprising that seafood is
featured in Japanese cuisine. Sushi and sashimi both are raw
fish and seafood with various spices. Impeccably fresh fish is
the secret to wonderful sashimi and sushi, served with wasabi
and soya sauce. The Japanese love of beauty and simplicity
turns slices and chunks of raw fish into miniature works of
art. Fish sliced so thin that it’s transparent may be arranged
on a platter in a delicate fan that alternates pink-fleshed
salmon with paler slices of fish. Sushi is typically arranged
to best display the colors and textures to their best
advantage, turning the platter and plate into palettes for the
artistry of the chef.
Traditionally, meat plays a minor role in the Japanese diet,
though it has been taking a larger and larger role over the
past fifty years as Japan becomes more westernized. Beef,
chicken and pork may be served with several meals a week now.
One of the more popular meat dishes is ‘yakitori’ – chicken
grilled on a skewer and served with sauce. A typical quick
lunch might include a skewer of yakitori and a rice bowl with
sushi sauce.
In an interesting twist, Japan has imported dishes from other
cuisines and ‘Japanized’ them, adopting them as part of their
own cuisines. Korokke, for instance, are croquettes adopted
from those introduced by the English last century. In Japan,
the most common filling is a mixture of mashed potatoes and
minced meat. Other Soshoyu – western dishes that have made
their way into Japanese everyday cuisine include ‘omuraisu’, a
rice omelet, and hambagau, the Japanized version of an American
hamburger.
Kirsten Hawkins is a food and nutrition
expert specializing the Mexican, Chinese, and Italian food.
Visit http://www.food-and-nutrition.com/ for more information
on cooking delicious and healthy meals.
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