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EspañolJAPANESE CUISINE
There are many views as to what defines 'Japanese cuisine', as the everyday food of the Japanese people has diversified immensely over the past century or so. In Japan, the term "Japanese cuisine" (''nihon ryōri'', 日本料理 or ''washoku'', 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own.
Japanese cuisine is known for its emphasis on seasonality of food (, ''shun''),[1] quality of ingredients and presentation. Local, regional and seasonal dishes are invariably a key tourist attraction for the domestic traveler.
Food unique to Japan
Japanese cuisine is based on combining staple foods (''shushoku'', 主食), typically rice or noodles, with a soup, and okazu (おかず) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavour to the staple food. These are typically flavoured with dashi, miso, and soy sauce and are usually low in fat and high in salt.
A standard Japanese meal generally consists of several different ''okazu'' accompanying a bowl of cooked white Japanese rice (''gohan'', 御飯), a bowl of soup and some tsukemono (pickles).
The most standard meal comprises three ''okazu'' and is termed ''ichijū-sansai'' (一汁三菜; "one soup, three sides"). Different cooking techniques are applied to each of the three ''okazu''; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. ''meat'', ''seafood''). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets.
As Japan is an island nation its people eat much seafood. Meat-eating has been rare until fairly recently due to restrictions placed upon it by Buddhism. However, strictly vegetarian food is rare since even vegetable dishes are flavoured with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is ''shōjin ryōri'' (精進料理), vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements.
Noodles, originating in China, have become an essential part of Japanese cuisine usually as an alternative to a rice-based meal. ''Soba'' (thin, grayish-brown noodles containing buckwheat flour) and ''udon'' (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavourings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
Traditional Japanese table settings
The traditional Japanese table setting has varied considerably over the centuries, depending primarily on the type of table common during a given era. Before the 19th century, small individual box tables (''hakozen'', 箱膳) or flat floor trays were set before each diner. Larger low tables (''chabudai'', ちゃぶ台) that accommodated entire families were becoming popular by the beginning of the 20th century, but these gave way to western style dining tables and chairs by the end of the 20th century.
Traditionally, the rice bowl is placed on the left and the soup bowl on the right. Behind these, each ''okazu'' is served on its own individual plate. Based on the standard three ''okazu'' formula, behind the rice and soup are three flat plates to hold the three ''okazu''; one to far back left, one at far back right, and one in the center. Pickled vegetables are often served on the side but are not counted as part of the three ''okazu''.
Chopsticks are generally placed at the very front of the tray near the dinner with pointed ends facing left and supported by a chopstick rest, or ''hashioki'' (箸置き).
Eating etiquette
★ It is customary to say ''itadakimasu'' (lit. "I shall receive") before starting to eat a meal, and ''gochiso-sama deshita'' (lit. "That was a feast") to the host after the meal and the restaurant staff when leaving.
★ Before eating, most dining places will provide either a hot towel or a plastic wrapped wet napkin. This is for cleaning of the hands prior to eating and not after. It is rude to use them to wash the face or any part of the body other than the hands.
★ The rice or the soup is eaten by picking the relevant bowl up with the left hand and using chopsticks with the right. Bowls of soup, noodle soup, donburi or ochazuke may be lifted to the mouth but not white rice. Soy sauce is not usually poured over most foods at the table; a dipping dish is usually provided. Soy sauce is, however, meant to be poured directly onto tofu and grated daikon dishes. In particular, soy sauce should never be poured onto rice or soup. Blowing one's nose at the table is considered extremely offensive. Noodles are slurped.
★ Chopsticks are never left sticking vertically into rice, as this is how they are ritually offered to the dead. Using chopsticks to spear food, to point, or to pass food into someone else's chopsticks is also frowned upon. It is also very bad manners to bite on your chopsticks.
★ When taking food from a communal dish, unless they are family or very close friends, turn the chopsticks around to grab the food; it is considered cleaner. If sharing with someone else, move it directly from one plate to another; passing food from one pair to another is a funeral rite.
★ It is customary to eat rice to the last grain. Being a fussy eater is frowned upon, and it is not customary to ask for special requests or substitutions at restaurants. It is considered ungrateful to make these requests especially in circumstances where you are being hosted, as in a business dinner environment. Good manners dictate that you respect the selections of the host. This is a common mistake that visiting business people make.
★ Even in informal situations, drinking alcohol starts with a toast (''kanpai'', 乾杯) when everyone is ready. It is not customary to pour oneself a drink; but rather, people are expected to keep each other's drinks topped up. When someone moves to pour your drink you should hold your glass with both hands and thank them.
Japanese ingredients
===Rice===
★ Short or medium grain white rice
★ Mochi rice (glutinous rice)
===Beans===
★ azuki
★ soy
===Eggs===
★ chicken
★ quail
===Flour===
★ katakuri flour
★ kudzu flour
★ rice powder
★ soba flour
★ wheat flour
===Fruits===
★ citrus fruits:
:
★ amanatsu
:
★ daidai
:
★ iyokan
:
★ kabosu
:
★ kumquat
:
★ mikan
:
★ natsumikan
:
★ sudachi
:
★ yuzu
★ chestnut
★ loquat
★ nashi pear
★ persimmon
===Fu (wheat gluten)
★ beef
★ chicken
★ horse
★ pork
★ sometimes as ''minchi'' (ミンチ, minced meat)
===Mushrooms===
★ enokitake
★ eringi
★ matsutake
★ maitake
★ nameko
★ hiratake
★ shiitake
★ shimeji
===Noodles===
★ soba
★ somen
★ ramen
★ udon
===Seafood===
Every type of seafood imaginable features in Japanese cuisine. Only the most common are in the list below. Includes freshwater varieties.
★ Finned fish:
:
★ skipjack tuna (''katsuo'')
:
★ pacific saury (''sanma'')
:
★ flounder (''karei'' / ''hirame'')
:
★ Japanese amberjack (''buri'' / ''hamachi'')
:
★ mackerel (''saba'')
:
★ Japanese jack mackerel (''aji'')
:
★ salmon (''sake'')
:
★ tuna (''maguro'')
:
★ red sea bream (''madai'')
:
★ pufferfish (''fugu'')
:
★ sardine (''iwashi'')
:
★ Japanese eel (''unagi'')
:
★ ayu
★ Sea Mammals:
:
★ baleen whale (''kujira'')
:
★ dolphin (''iruka'')
★ Shellfish:
:
★ prawn, shrimp (''ebi'')
:
★ squid, cuttlefish (''ika'')
:
★ octopus (''tako'')
:
★ sea urchin (''uni'')
:
★ scallop (''hotate-gai'')
:
★ littleneck clam (''asari'')
:
★ freshwater clam (''shijimi'')
:
★ oyster (''kaki'')
:
★ spiny lobster (''ise-ebi'')
:
★ horned turban (''sazae'')
★ Crab (''kani'')
:
★ snow crab (''zuwaigani'')
:
★ horsehair crab (''kegani'')
:
★ king crab (''tarabagani'')
:
★ horse crab (''gazami'')
★ Roe
:
★ salmon roe (''ikura'')
:
★ herring roe (''kazunoko'')
:
★ pollock roe (''tarako'')
:
★ flying fish roe (''tobiko'')
★ Processed seafood:
:
★ chikuwa
:
★ kamaboko
:
★ niboshi
:
★ surimi
:
★ Satsuma age
★ Seaweed (see ):
:
★ hijiki
:
★ konbu
:
★ nori
:
★ wakame, etc.
Soy products
(see also )
★ ''Edamame''
★ Miso
★ Soy sauce (light, dark, tamari)
★ Tofu
:
★ soft: kinugoshi-dōfu (silken), oboro-dōfu, kumidashi-dōfu
:
★ firm: momen-dōfu (cotton)
:
★ freeze-dried: kōyadōfu
:
★ fried: aburaage, agedōfu, atsuage, ganmodoki
:
★ residue: Okara
:
★ Soy milk, Yuba
===Vegetables===
★ cucumber
★ ''daikon''
★ eggplant
★ ''fuki'' (a type of butterbur)
★ ''gobo'' (greater burdock)
★ ''hakusai'' (Chinese cabbage)
★ ''kaiware'' (radish sprouts)
★ Konnyaku (shirataki)
★ ''moyashi'' (mung or soybean sprouts)
★ ''negi'' (Welsh onion)
★ ''nira'' (Chinese chives)
★ ''renkon'' (lotus root)
★ Sansai (wild vegetables)
★ spinach
★ sweet potato
★ ''takenoko'' (bamboo shoots)
★ Tsukemono (pickled vegetables)
See also .
Japanese flavourings
It is not generally thought possible to make authentic Japanese food without ''shōyu'' (soy sauce), ''miso'' and ''dashi''.
★ ''Kombu'' (kelp), ''katsuobushi'' (flakes of cured skipjack tuna, sometimes referred to as bonito) and ''niboshi'' (dried baby sardines) are often used to make ''dashi'' stock.
★ ''Negi'' (welsh onion), onions, garlic, ''nira'' (Chinese chives), ''rakkyō'' (a type of scallion).
★ Sesame seeds, sesame oil, sesame salt (''gomashio''), ''furikake'', walnuts or peanuts to dress.
★ ''Shōyu'' (soy sauce), ''dashi'', ''mirin'', sugar, rice vinegar, ''miso'', ''sake''.
★ ''Wasabi'' (and imitation wasabi from horseradish), ''karashi'' (hot mustard), red pepper, ginger, ''shiso'' (perilla or beefsteak plant) leaves, ''sansho'', citrus peel, and honeywort (called ''mitsuba'').
Less traditional, but widely used ingredients include:
★ Monosodium glutamate, which is often used by chefs and food companies as a cheap flavor enhancer. It may be used as a substitute for kombu, which is a traditional source of free glutamate
★ Japanese-style Worcestershire sauce, often known as simply "sauce", thicker and fruitier than the original, is commonly used as a table condiment for ''okonomiyaki'' (お好み焼き), ''tonkatsu'' (トンカツ), ''croquette'' ("korokke", コロッケ) and the like.
★ Japanese mayonnaise is used with salads, ''okonomiyaki'' (お好み焼き), ''yaki soba'' (焼きそば) and sometimes mixed with wasabi or soy sauce.
Common Japanese staple foods (Shushoku)
Rice (''gohanmono'', 御飯もの)
Rice served in Japan is of the short-grain Japonica variety. In a traditional Japanese setting (e.g. served in a conic bowl) it is known as ''gohan'' (御飯) or ''meshi'' (飯, generally only males say meshi). In western-influenced dishes, where rice is often served on the plate (such as curries) it is called ''raisu'' (ライス, after the English word "rice".)
★ ''Gohan'' or ''Meshi'': plainly cooked white rice. It is such a staple that the terms ''gohan'' and ''meshi'' are also used to refer meals in general, such as ''Asa gohan/meshi'' (朝御飯, 朝飯, breakfast), ''Hiru gohan/meshi'' (昼御飯, 昼飯, lunch), and ''Ban gohan/meshi'' (晩御飯, 晩飯, dinner). Some alternatives are:
:
★ Genmai gohan (玄米御飯): white rice cooked with brown rice
:
★ Okowa (おこわ): cooked glutinous rice
:
★ Mugi gohan/meshi (麦御飯, 麦飯): white rice cooked with barley
:
★ Soy-flavored raw egg (Tamago kake gohan), nori, and furikake are popular condiments in Japanese breakfast
:
★ Ochazuke: hot green tea or dashi poured over cooked white rice, often with various savoury ingredients
:
★ Onigiri: balls of rice with a filling in the middle. Japanese equivalent of sandwiches.
:
★ Takikomi gohan: Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
:
★ Kamameshi: rice topped with vegetables and chicken or seafood, then baked in an individual-sized pot
:
★ Sekihan: red rice. white rice cooked with azuki beans to Glutinous rice
★ Japanese curry: Introduced from UK in the late 19th century, "curry rice" (karē raisu カレーライス) is now one of the most popular dishes in Japan. It is not as spicy as its Indian counterpart.
★ Hayashi rice: thick beef stew on rice; origin of the name is unknown
★ Omurice (Omu-raisu, オムライス): omelet filled with fried rice, apparently originating from Tōkyō
★ Mochi: glutinous rice cake
★ Chāhan: fried rice, adapted to Japanese tastes, tends to be lighter in flavour and style than the Chinese version from which it is derived
Congee
★ Kayu or Okayu: rice congee (porridge), sometimes egg dropped and usually served to infants and sick people as easily digestible meals
★ Zosui (Zōsui, 雑炊) or Ojiya: a soup containing rice stewed in stock, often with egg, meat, seafood, vegetables or mushroom, and flavoured with miso or soy. Known as ''juushii'' in Okinawa. Some similarity to risotto and Kayu though Zosui uses cooked rice
Donburi
A one-bowl lunchtime dish, consisting of a ''donburi'' (どんぶり, big bowl) full of hot steamed rice with various savory toppings:
★ Katsudon: ''donburi'' topped with deep-fried breaded cutlet of pork (tonkatsudon), chicken (chickendon)
★ Tekkadon: ''donburi'' topped with tuna sashimi
★ Oyakodon (''Parent and Child''): ''donburi'' topped with chicken and egg (or sometimes salmon and salmon roe)
★ Gyūdon: ''donburi'' topped with seasoned beef
★ Tendon: ''donburi'' topped with tempura (battered shrimp and vegetables).
★ Unadon: ''donburi'' topped with broiled eel with vegetables.
Sushi
Sushi comes from Japan and is a vinegared rice topped or mixed with various fresh ingredients, usually fish or seafood.
★ ''Nigiri-sushi'': This is sushi with the ingredients on top of a block of rice.
★ ''Maki-zushi'': Translated as "roll sushi", this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat and then cut into smaller pieces.
★ ''Temaki'': Basically the same as makizushi, except that the nori is rolled into a cone-shape with the ingredients placed inside. Sometimes referred to as a "hand-roll".
★ ''Chirashi'': Translated as "scattered", chirashi involves fresh sea food, vegetables or other ingredients being placed on top of sushi rice in a bowl or dish.
Sake
Sake is a rice wine that contains 12~20% alcohol and is made by multiple fermentation of rice. It is usually considered as an equivalent to rice in Japan and not simultaneously taken with other rice staple food except sushi. Side dishes for sake is particularly called ''sakana'' or ''otsumami''.
Noodles (''men-rui'', 麺類)
Noodles often take the place of rice in a meal. However, the Japanese appetite for rice is so strong that many restaurants even serve noodles-rice combination sets.
Soba with sliced duck breast, ''negi'' (scallions) and ''mitsuba''
★ Traditional Japanese noodles are usually served chilled with a dipping sauce, or in a hot soy-dashi broth.
★
★ Soba: thin brown buckwheat noodles. Also known as ''Nihon-soba'' ("Japanese soba"). In Okinawa, ''soba'' likely refers to ''Okinawa soba'' (see below).
★
★ Udon: thick wheat noodles served with various toppings, usually in a hot soy-''dashi'' broth, or sometimes in a Japanese curry soup.
★
★ Somen: thin wheat noodles served chilled with a dipping sauce. Hot Somen is called Nyumen.
★ Chinese-influenced noodles are served in a meat or chicken broth and have only appeared in the last 100 years or so.
★
★ Ramen: thin light yellow noodles served in hot chicken or pork broth with various toppings; of Chinese origin, it is a popular and common item in Japan. Also known as ''Shina-soba'' (支那そば) or ''Chuka-soba'' (中華そば) (both mean "Chinese-style soba")
★
★ Champon: yellow noodles of medium thickness served with a great variety of seafood and vegetable toppings in a hot chicken broth which originated in Nagasaki as a cheap food for students
★ Okinawa soba: thick wheat-flour noodles served in Okinawa, often served in a hot broth with sōki, steamed pork. Akin to a cross between udon and ramen.
★ Yaki soba: Fried Chinese noodles
★ Yaki udon: Fried ''udon'' noodles
Bread (''pan'', パン)
Bread (the word "pan" is derived from the Portuguese ) is not native to Japan and is not considered traditional Japanese food, but since its introduction in the 19th century it has become common.
★ Curry bread (''karē pan''): deep fried bread filled with Japanese curry sauce.
★ Anpan: sweet bun filled with red bean(anko) paste.
★ ''Yakisoba-pan'': bread roll sandwich with yakisoba (fried noodles and red pickled ginger) filling.
★ ''Katsu-sando'': sandwich with tonkatsu (breaded pork cutlet) filling.
Common Japanese main and side dishes (okazu, おかず)
Deep-fried dishes (''agemono'', 揚げ物)
''Ebi'' tempura.
★ Karaage: bite-sized pieces of chicken, fish, octopus, or other meat, floured and deep fried. Common izakaya food, also often available in convenience stores.
★ Korokke (croquette): breaded and deep-fried patties, containing either mashed potato or white sauce mixed with minced meat, vegetables or seafood. Popular everyday food.
★ Kushikatsu: skewered meat, vegetables or seafood, breaded and deep fried.
★ Tempura: deep-fried vegetables or seafood in a light, distinctive batter.
★ Tonkatsu: deep-fried breaded cutlet of pork (chicken versions are called chicken katsu).
Grilled and pan-fried dishes (''yakimono'', 焼き物)
Yakitori being cooked
★ Gyoza: Chinese ravioli-dumplings (potstickers), usually filled with pork and vegetables and pan-fried.
★ Kushiyaki: skewers of meat and vegetables.
★ Okonomiyaki: savory pancakes with various meat and vegetable ingredients, flavoured with the likes of Worcestershire sauce or mayonnaise.
★ Takoyaki: a spherical, fried dumpling of batter with a piece of octopus inside. Popular street snack.
★ Teriyaki: grilled, broiled, or pan-fried meat, fish, chicken or vegetables glazed with a sweetened soy sauce.
★ Unagi, including Kabayaki: grilled and flavored eel.
★ Yakiniku ("grilled meat"): may refer to several things
★
★ "Korean BBQ" - Bite-sized pieces of meat (usually beef) grilled, usually at the table, originating from Korean galbi and bulgogi.
★
★ Horumonyaki ("offal-grill"): similar homegrown dish, but using offal
★
★ Genghis Khan barbecue: barbecued lamb or mutton, with various seafoods and vegetables. A speciality of Hokkaidō.
★ Yakitori: barbecued chicken skewers, usually served with beer. In Japan, yakitori usually consists of a wide variety of parts of the chicken. It is not usual to see straight chicken meat as the only type of yakitori in a meal.
★ Yakizakana: flame-grilled fish, often served with grated daikon. One of the most common dishes served at home.
Nabemono (one pot "steamboat" cooking, 鍋物)
Nabemono includes:
★ Oden: surimi, boiled pork and beans, mutton, etc. simmered in broth. Common wintertime food and often available in convenience stores.
★ Motsunabe: beef offal, Chinese cabbage and various vegetables cooked in a light soup base.
★ Shabu-shabu: hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating.
★ Sukiyaki: thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it.
★ Tecchiri: hot pot with blowfish and vegetables, a specialty of Osaka.
Nimono (stewed dishes, 煮物)
★ Kakuni: chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as rafuti.
★ Nikujaga: beef and potato stew, flavoured with sweet soy
★ Nizakana: fish poached in sweet soy (often on the menu as "nitsuke")
★ sōki: Okinawan dish of pork stewed with bone
Itamemono (stir-fried dishes, 炒め物)
Stir-frying is not a native method of cooking in Japan, however mock-Chinese stir fries such as yasai itame (stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include:
★ Chanpurū: A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū.
★ Kinpira gobo: Thin sticks of greater burdock (''gobo'', ゴボウ) and other root vegetables stir-fried and braised in sweetened soy.
Sashimi
Sashimi is raw, thinly sliced foods served with a dipping sauce and simple garnishes; usually fish or shellfish served with soy sauce and wasabi. Less common variations include:
★ Fugu: sliced poisonous pufferfish (sometimes lethal), a uniquely Japanese specialty. The chef responsible for preparing it must be licensed.
★ Ikizukuri: live sashimi
★ Tataki (): raw/very rare skipjack tuna or beef steak seared on the outside and sliced, or a finely chopped fish, spiced with the likes of chopped spring onions, ginger or garlic paste.
★ Basashi (): horse meat sashimi, sometimes called ''sakura'' (桜), is a regional speciality in certain areas such as Shinshu (Nagano, Gifu and Toyama prefectures) and Kumamoto.[1] Basashi features on the menu of many izakayas, even on the menus of big national chains.
★ Torisashi: chicken breast sashimi, regional specialty of Kagoshima, Miyazaki prefectures.
★ Rebasashi: usually liver of calf, completely raw (rare version is called "aburi" ()), usually dipped in salted sesame oil rather than soy source.
★ Shikasashi: deer meat sashimi, a rare delicacy in certain parts of Japan, frequently causes acute hepatitis E by eating hunted wild deer.[2]
Soups (''suimono'' (吸い物) and ''shirumono'' (汁物))
Soups include:
★ Miso soup: soup made with miso dissolved in dashi, usually containing two or three types of solid ingredients, such as seaweed, vegetables or tofu.
★ Tonjiru: similar to Miso soup, except that pork is added to the ingredients
★ Dangojiru: soup made with dumplings along with seaweed, tofu, lotus root, or any number of other vegetables and roots
★ Imoni: a thick taro potato stew popular in Northern Japan during the autumn season
★ Sumashijiru: a clear soup made with dashi and seafood
★ Zoni: soup containing mochi rice cakes along with various vegetables and often chicken. It is usually eaten at New Years Day.
★ Kiritanpo: freshly cooked rice is pounded, formed into cylinders around cryptomeria skewers, and toasted at an open hearth. The kiritanpo are used as dump-lings in soups.
Pickled or salted foods
These foods are usually served in tiny portions, as a side dish to be eaten with white rice, to accompany sake or as a topping for rice porridges.
★ Ikura: salt cured salmon caviar.
★ Mentaiko: salt-cured pollock roe.
★ Shiokara: salty fermented viscera.
★ Tsukemono: pickled vegetables, hundreds of varieties and served with most rice-based meals.
★
★ Umeboshi: small, pickled ume fruit. Usually red and very sour, often served with bento lunch boxes or as a filling for onigiri.
★ Tsukudani: Very small fish, shellfish or seaweed stewed in sweetened soy for preservation.
Miscellaneous
★ Agedashi dofu: cubes of deep-fried silken tofu served in hot broth.
★ Bento or Obento: combination meal served in a wooden box, usually as a cold lunchbox.
★ Chawan mushi: meat (seafood and/or chicken) and vegetables steamed in egg custard.
★ Edamame: boiled and salted pods of soybeans, eaten as a snack, often to accompany beer.
★ Himono: dried fish, often ''aji'' (鯵, Japanese jack mackerel). Traditionally served for breakfast with rice, miso soup and pickles.
★ Hiyayakko: chilled tofu with garnish.
★ Natto: fermented soybeans, stringy like melted cheese, infamous for its strong smell and slippery texture. Often eaten for breakfast. Typically popular in Kantō and Tōhoku but slowly gaining popularity in other regions which Natto was not as popular
★ Ohitashi: boiled greens such as spinach, chilled and flavoured with soy sauce, often with garnish.
★ Osechi: traditional foods eaten at New Year.
★ Sunomono: vegetables such as cucumber or wakame, or sometimes crab, marinated in rice vinegar.
Chinmi
Chinmi are regional delicacies, and include:
★ Ankimo
★ Karasumi
★ Konowata
★ Uni: Specifically salt-pickled sea urchin
Although most Japanese eschew eating insects, in some regions, locust (inago, )[2] and bee larvae (hachinoko, )[3] are not uncommon dishes. The larvae of species of caddisflies and stoneflies (zaza-mushi, ), harvested from the Tenryū river as it flows through Ina, Nagano, is also boiled and canned, or boiled and then sautéed in soy sauce and sugar.[4] Japanese clawed salamander (Hakone Sanshōuo, , '') is eaten as well in Hinoemata, Fukushima in early summer.
Regional specialities
Main articles: Japanese regional cuisine
Dishes for special occasions
In Japanese tradition some dishes are strongly tied to a festival or event. Major such combinations include:
★ Botamochi (sticky rice dumpling with sweet azuki paste): Spring equinox.
★ Chimaki (steamed sweet rice cake): Tango no Sekku and Gion Festival.
★ Hamo (a kind of fish) and somen: Gion Festival.
★ Osechi: New Year.
★ Sekihan, literally "red rice", rice cooked with adzuki: celebration in general.
★ Soba: New Year's Eve. This is called ''toshi koshi soba'' () (literally "year crossing soba").
★ Chirashizushi, Ushiojiru (clear soup of clams) and amazake: Hinamatsuri.
In some regions every 1st and 15th day of the month people eat a mixture of rice and adzuki (''azuki meshi'' (小豆飯), see Sekihan).
Sweets and snacks (''okashi'' (おかし), ''oyatsu'' (おやつ))
:See also ''
Japanese-style sweets (''wagashi'', 和菓子)
Wagashi include
★ Amanatto
★ Anpan: bread with sweet bean paste in the center
★ Dango: rice dumpling
★ Hanabiramochi
★ Higashi
★ Hoshigaki: Dried persimmon fruit
★ Imagawayaki: also known as 'Taikoyaki' is a round Taiyaki and fillings are same
★ Kakigori: shaved ice with syrup topping.
★ Kompeito: crystal sugar candy
★ Manju: sticky rice surrounding a sweet bean center
★ Matsunoyuki
★ Melonpan: a large, round bun which is a combination of regular dough beneath cookie dough, with a sweet filling in between. It often (but not always) contains a melon-flavored cream, and its general shape is said to resemble that of a melon.
★ Mochi: steamed sweet rice pounded into a solid, sticky, and somewhat translucent mass
★ Oshiruko: a warm, sweet red bean (''an'') soup with ''mochi'': rice cake
★ Uiro: a steamed cake made of rice flour
★ Taiyaki: a fried, fish-shaped cake, usually with a sweet filling such as ''an'': red bean paste
Old-fashioned Japanese-style sweets (''dagashi'', 駄菓子)
★ Karumetou: Brown sugar cake. Also called Karumeyaki
★ Sosu Senbei: Thin wafers eaten with soy sauce
★ Mizuame: sticky liquid sugar candy
Western-style sweets (''yōgashi'', 洋菓子)
Yōgashi are Western-style sweets, but in Japan are typically very light or spongy.
★ Kasutera: "Castella" Iberian-style sponge cake
★ Mirukurepu: "mille crepe": layered crepe (in French, "one thousand leaves")
Other snacks
:See also ''List of Japanese snacks'' and ''
Snacks include:
★ Azuki Ice: vanilla flavored ice cream with sweet azuki beans
★ Koara no māchi
★ Umai Bō Puffed corn food with various flavors
★ Pocky
★ Hello Panda
★ Hi-chew
★ Ice cream - usual flavours such as vanilla and chocolate are the most common. Distinctly Japanese ones include Matcha Ice (green tea ice cream), less common ones include Goma (black sesame seed) and sweet potato flavours.
Tea and other drinks
Barrels of sake, a traditional Japanese alcoholic drink
Tea and non-alcoholic beverages
:Sea also ''Japanese green teas'' and ''
★ Amazake
★ Genmaicha: green tea combined with roasted brown rice.
★ Hojicha: green tea roasted over charcoal.
★ Kombucha (tea): a tea poured with Kombu giving rich flavor in monosodium glutamate.
★ Kukicha: a blend of green tea made of stems, stalks, and twigs.
★ Matcha: powdered green tea. (Green tea ice cream is flavoured with matcha, not ocha.)
★ Mugicha: barley tea, served chilled during summer.
★ Sencha: steam treated green tea leaves then dried.
★ Umecha: a tea drink with Umeboshi giving refreshing sourness.
Soft drinks
★ Calpis
★ Pocari Sweat
★ Ramune
★ Oronamin C Drink
★ Yakult
★ Qoo
Alcoholic beverages
★ Awamori
★ Sake
★ Shōchū
★ Umeshu
★ Japanese beer - leading brands are Sapporo, Asahi and Kirin
Imported and adapted foods
Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own.
Foods imported from Portugal in the 16th Century
★ Tempura - so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered ''washoku''.
★ castella - sponge cake, originating in Nagasaki
★ Pan is bread, introduced by Portugal. (Bread is Pão in Portuguese.)
Yōshoku
Japan today abounds with home-grown, loosely western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as ''yōshoku'' (洋食), a shortened form of ''seiyōshoku'' (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called ''yōshokuya'' (洋食屋), lit. Western cuisine restaurants.
Many ''yōshoku'' items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as ''yōshoku'' as opposed to the more traditional ''washoku'' (和食), lit. Japanese cuisine.
★ ''Katsuretsu'' (カツレツ, "cutlet") - deep fried, breaded meat, usually served with shredded cabbage, Japanese Worcestershire sauce or tonkatsu sauce, and lemon.
★
★ Tonkatsu - breaded pork
★
★ Menchi katsu - breaded minced meat patties
★ ''Furai'' (フライ, "fry") - deep fried, breaded seafood, usually served with shredded cabbage, Japanese Worcestershire sauce and lemon.
★
★ ''Kaki furai'' (カキフライ) - breaded oyster
★
★ ''Ebi furai'' (エビフライ) - breaded shrimp
Korokke for sale at a Mitsukoshi food hall in Tokyo, Japan
★ Korokke ("croquette") - breaded mashed potato and minced meat patties.
★ Japanese curry-rice - imported in the 19th century by way of the United Kingdom and adapted by Japanese Navy chefs. One of the most popular food items in Japan today. Eaten with a spoon. Curry is often eaten with pickled vegetables called ''fukujinzuke'' or ''rakkyo''
★
★ Curry Pan - deep fried bread with Japanese curry sauce inside. The pirozhki of Russia was remodeled, and Curry bread was made.
★
★ Curry udon
★ Hayashi rice - beef and onions stewed in a red-wine sauce and served on rice
★ Nikujaga - meat and potato stew. Has been Japanised to the extent that it is now considered ''washoku'' (和食), but again originates from 19th Century Japanese Navy chefs adapting beef stews of the Royal Navy.
★ Omu raisu - ketchup-flavored rice wrapped in omelet.
Other ''yōshoku'' (洋食) items were popularized after the war:
★ Hamburg steak - a ground beef patty, usually mixed with breadcrumbs and fried chopped onions, served with a side of white rice and vegetables. Popular post-war food item served at homes. Eaten with a fork.
★ Spaghetti - Japanese versions include:
★
★ with tomato ketchup, wieners, sliced onion and green pepper (called 'neapolitan')
★
★ with mentaiko sauce topped with nori seaweed
★
★ with Japanese Curry
Other homegrown cuisine of foreign origin
★ Japanese American cuisine
★
★ Burgers have various variations in Japan. MOS Burger developed ''Teriyaki Burgers'' and ''kinpira rice burger''
★ Korean cuisine
★
★ Kimchi - from Korea is often served with Japanese dishes, though the local variant may use thinner cabbage.
★ Japanese Chinese cuisine
★
★ Ramen and related dishes such as champon and yaki soba
★
★ Mabo Doufu tends to be thinner than Chinese Mapo doufu.
★
★ Japanese-only "Chinese dishes" like Ebi Chili (shrimp in a tangy and slightly spicy sauce)
★
★ Nikuman, anman, butaman and the obscure negi-man are all varieties of mantou with fillings.
★
★ Gyoza are a very popular dish in Japan. Gyoza are the Japanese take on the Chinese dumplings with rich garlic flavor. Most often, they are seen in their pan-fried form, but they can be served boiled as potstickers or even deep fried, as well.
★ Japanese English cuisine
★
★ Purin has improved the custard pudding.
Foreign food in Japan
Many imported foods are made suitable for the Japanese palate by reducing the amount of spice used or changing a part of a recipe. For example, Japanese pizza may have toppings such as sliced boiled eggs, pineapple, sweetcorn, nori, and mayonnaise instead of tomato sauce. Shrimp, squid and other seafood excluded in the US is often retained in Japan, just as in other parts of the world.
Foods from other countries vary in their authenticity. Many Italian dishes are changed, however Japanese chefs have preserved many Italian seafood oriented dishes that are forgotten in other countries. These include pasta with prawns, lobster (an Italian specialty known in Italy as pasta arragosta), crab (another Italian specialty, in Japan is served with a different species of crab) and pasta with sea urchin sauce (the sea urchin pasta being a specialty of the Puglia region of Italy).
Japanese rice is usually used instead of indigenous rice (in dishes from Thailand, India, Italy, etc.) or including it in dishes when originally it would not be eaten with (in dishes like hamburger, steak, omelets, etc.).
A McDonald's in Narita, Japan
The Japanese often eat at hamburger chains such as McDonald's, First Kitchen, Lotteria or MOS Burger. Many chains developed uniquely Japanese versions of American fast food such as ''teriyaki burger'', ''kinpira rice burger'', green-tea milkshakes and fried shrimp burgers.
In Tokyo, it is quite easy to find restaurants serving authentic foreign cuisine. However, in most of the country, in many ways, the variety of imported food is limited; for example, it is rare to find pasta that is not of the spaghetti or macaroni varieties in supermarkets or restaurants; bread is very rarely of any variety but white; and varieties of imported cereal are also very limited, usually either frosted or chocolate flavored. "Italian restaurants" also tend to only have pizza and pasta in their menus. Interestingly for Italian visitors, the cheaper Italian places in Japan tend to serve the American version of Italian foods, which often vary wildly from the version you might find in Italy or in other countries.
Fusion foods
★ California roll (not to mention the New Mexico and Philadelphia rolls)
★ Teppanyaki - a style of cooking beef, seafood and vegetables on a large griddle in front of customers, invented in Tokyo in 1945. Made famous in the United States by the Benihana chain which incorporated stunt-like performances to impress American customers.
★ Spam musubi - a snack from Hawaii resembling onigiri made with Spam.
Influence of Japanese food outside Japan
★ Japanese cuisine is an integral part of food culture in Hawaii. Popular items are sushi, sashimi and teriyaki. Kamaboko, known locally as fish cake, is a staple of saimin, a noodle soup invented in and extremely popular in the state.
★ Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
★ South Korea:
★
★ Kamaboko is popular in South Korea, where it is known as ''eomuk'' (어묵), usually boiled on a skewer in broth and often sold in street restaurant carts where they can be eaten with soju.
★
★ Oden is popular in South Korea, where it is known as ''kkochi anju'' (꼬치按酒) or ''odeng''.
★ Taiwan has adapted many Japanese food items.
★
★ Taiwanese versions of tempura, only barely resembling the original, is known as 天婦羅 or 甜不辣 (tianbula) and is a famous staple in night markets in northern Taiwan.
★
★ Taiwanese versions of oden is known locally as Oren (黑輪) or 關東煮 Kwantung stew, after the Kansai name for the dish.
★ Skewered versions of oden is also a common convenience store item in Shanghai where it is known as ''aódiǎn'' (熬点).
★ Ramen, of Chinese origin, has been exported back to China in recent years where it is known as ''ri shi la mian'' (日式拉面, "Japanese lamian"). Popular Japanese ramen chains serve ramen alongside distinctly Japanese dishes such as tempura and yakitori, something which would be seen as odd in Japan.
★ Ramen has also gained popularity in some western cities in part due to the success of the Wagamama chain, although they are quite different from Japanese ramen.
★ Instant ramen, invented in 1958, has now spread throughout the world, most of them barely resembling Japanese ramen.
"Sushi Police" controversy
Despite its popularity, Japanese food available outside Japan tends to vary strongly from what is considered normal within Japan. Key areas of difference are the organisation of menus, the ingredients used, the nature of the dishes served and the structure of the meal. Whilst all cuisines tend to vary when provided in foreign countries, there appears to be a consensus that Japanese foods vary much more than others.
See also
★ ''Iron Chef''
★ Japanese culture
★ Japanese New Year
★ List of Japanese cooking utensils
References
1. "A Day in the Life: Seasonal Foods", The Japan Forum Newsletter No.14 September 1999.
2. S. Tei, N. Kitajima, K. Takahashi, S. Mishiro, "Zoonotic transmission of hepatitis E virus from deer to human beings", ''The Lancet'', 362 (9381), 371-373 (2003).
★ A Dictionary of Japanese Food, , Richard, Hosking, Tuttle, 1995, ISBN 0-8048-2042-2
★ Table Manners Then and Now, Kumakura, Isao, , , Japan Echo, 1999
★ Japanese cooking: A simple Art, Tsuji, Shizuo, , , Kodansha International/USA, 1980, ISBN 0870113992
★ Eating the Japanese way
★ Hara, Reiko (2006) ''International Cuisine: Japan'' ISBN 0340905778.
★ Recommendation of Japanese Restaurants Outside Japan, The Ministry of Agriculture, Forestry and Fisheries of Japan.
★ Proposal for Japanese Restaurant Recommendation Program (Draft), Council of Advisors for the Recommendation of Japanese Restaurants Outside Japan, 16th March, 2007.
★ Japan Prepares to Send 'Sushi Police' on Worldwide Crusade to Improve Japanese Cuisine, Steve Herman, ''Voice of America'', 21 November 2006.
External links
★
★ "Simply Japanese", The web site of Reiko Hara, a leading writer and lecturer on Japanese Cuisine.
★ "Just Hungry", Pondering Japanese food, the food life of an expatriate, healthy eating, and more.
★ "What's "Shun"?", The best seasons of various seafood in Japan.
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