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The Cuisine of Japan
 

Pictured above; A Japanese Garden

 
 
 
 

Japan has greater care and imagination given to the presentation of food perhaps only comparable to France. The Japanese table arrangement alone is meticulously in it's presentation with attention being placed to the smallest things including who the chopsticks are pointing at. 

As throughout Asia, rice (golan) is the staple food in Japan with the Japanese preferring eating only native born medium - grained rice.

Japanese cuisine is unique as a large number of raw foods are used. Tuna (akami) is the main fish used for sashimi. The raw tuna is often eaten with soy sauce and a green horse-radish mustard (wasabe). Cooked food is light and cooked with very little oil and soups are very popular, mainly clear broth type or the thicker miso variety both are drank directly from the bowl at the same time as the main course. shrimp, squid and vegetables are often dipped in in flour and then deep-fried, This method is called tempura. 

A newcomer to the Japanese diet it red meat and the most famous meat is Kobe beef. Named after a manner of raising the cattle rather than the City near Tokyo. To raise beef in Kobe tradition means to pamper it, to administer massages to the living beef, and to feed it on an special diet including beer to keep the animal constantly relaxed and lazy. It is no surprise that Kobe beef is really expensive.

Japanese vegetables include bamboo shoots, onion, snow peas, eggplant, mushrooms, and potatoes. 

The Japanese have created their own version of fast food throughout the years with the earliest being the Bento Box, Bento Boxes date back to the 1100s and are traditionally wooden boxes containing a complete meal of various sushi or rice balls, vegetables or even a desert. Today Bento Boxes are popular at train stations and convenience stores.

Tea is taken with all meals and at all hours of the day. The famous Japanese tea ceremony, or chanoyu, is a highly formalized ritual dating back to the 13th century. 

Saké, a fermented beverage made from rice or other grain, is a popular drink and dates back to the 3rd century, when rice, chestnuts and millet would be chewed by the whole village and then spat out into a tub to ferment. fortunately today it would not be produced like this.

 
Feature Ingredients
Bamboo Shoots
Eggplant
Coriander
Mushroom
Onion
Soy Sauce
Snow Peas
Tofu
more
Feature Recipes
Miso Soup
Yakitori Kebabs
Sake Chicken Rolls
Teriyaki Beef
Grilled Eel
Kitsune Udon Noodles
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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