Japan Food, The Rich In Taste

Japanese cuisine (日本 料理 Nihon ryōri, Nippon ryōri) Is a food that is cooked by cooking which develops uniquely in Japan and uses food ingredients taken from Japan and its surroundings. In Japanese, Japanese food is called nihonshoku or washoku.

Sushi, tempura, shabu-shabu, and sukiyaki are Japanese foods that are popular outside of Japan.

Domburimono

This dish consists of a bowl (domburi) of rice covered with various side dishes such as boiled beef (Gyudon), chicken and eggs (oyakodon), fried shrimp (tendon) or fried pork and eggs (katsudon) with tofu soup and pickles. They often eat this because the price is more affordable.

Tempura

Tempura is seafood or vegetables dipped in batter and fried, tempura is served with sauce and daikon. The word "Tempura" comes from the Portuguese "tempero" (sauce) and this dish dates from the mid-16th century when Portuguese and Spanish culture was first introduced to Japan.

Sukiyaki

This is a delicious vegetable soup with beef cooked with large Nabe and dipped in a bowl of crushed raw eggs. Vegetables usually used are leeks, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added with tofu and noodles (shirataki), ingredients cooked in sauces made from soy sauce, sugar and sweet sake (mirin).

Shabushabu

For this dish, we can dip a thin slice of beef in a pot of boiling water for a few seconds and then dip the beef in sesame sauce (Goma dare) before we eat. Then, vegetables like Enoki mushrooms and Chinese cabbage, tofu and shirataki were added. When cooked, this food is dipped in soy sauce and orange (ponzu). After the beef and vegetables are finished, udon can be added to the pan and eaten with additional flavorings such as broth, garlic, chive, and daikon. This is the most Economical food in Japan.

Okonomiyaki

This can be described as a savory Japanese cake. Vegetables and minced meat or seafood mixed with batter and cooked on a pan. Like other cakes, the Okonomiyaki can be reversed to cook on both sides. then the top is covered with special sauce and mayonnaise and sprinkled with nori and dried flakes (katsuobushi) and fried eggs.

Yakitori

Yakitori itself is like a satay, consisting of pieces of chicken, including the heart, liver, and cartilage cooked with meat skewers cooked on a charcoal grill. This method is also cooked in the restaurant Yakitori (yakitoriya) is a variety of vegetables such as green peppers (piman), garlic (ninniku) and shallots (Negi).

Japanese people like the sharp taste using either sauce (tare) or salt (zodiac). The menu usually contains various other foods as well. Yakitoriya is a snack to accompany Japanese people when drinking.

Ramen Noodle

Ramen noodles are Japanese noodle soup from China. Japanese also call ramen Chuka soba (soba) Or Shina soba because soba or o-soba in Japanese often also means noodles.

Ramen is the food of many people in Japan. Ramen gravy has a great variety of flavors which are determined by the type of broth used, the spices and side dishes added to the noodles. Local production materials from various regions are often used to produce local flavors that are typical and favored by local residents.

Broth for broth can be taken from a mixture of various ingredients such as pork bone, beef bones, chicken bones, katsuobushi, sababushi, niboshi, konbu, tangerine soybeans, shiitake, onions or spring onions. Ramen can be classified according to the types of gravy, for example, soy sauce, tonkatsu flavor (pork bone), Shio (salt), and miso flavor.

Teriyaki

Teriyaki is a way to cook Japanese food that is heated or baked on a skillet or iron grille to bake using teriyaki sauce (tare). Teriyaki sauce is made from soy sauce (shōyu), sake for cooking, and sugar with a 1: 1: 1 dose.

The word teriyaki comes from the word salty fish which means to shine (because it contains sugar), and the word yaki means to be burned or roasted. When making teriyaki, the ingredients of the food to be roasted are dipped and smeared with teriyaki sauce for several times until thoroughly cooked. In Japan, the ingredients that are widely used in teriyaki dishes are fish (Salem, mackerel, trout, marlin), while outside Japan various types of meat are used (chicken, beef, pork), or squid or ingredients from konnyaku yams.

Takoyaki

Takoyaki is usually sold as a street snack to be enjoyed as a snack. Takoyaki is usually sold in sets with 1 set of 5, 6, 8 to 10 takoyaki which is served on a boat-shaped plastic sheet or put in a transparent plastic package to take home. When there was Matsuri there were often takoyaki seller kiosks the size of tennis balls (jambotako) which sold takoyaki in units. Takoyaki is eaten using toothpicks, but in Tokyo, it is eaten using disposable chopsticks. Takoyaki sellers always give 2 sticks of toothpicks for one person, because takoyaki which is stabbed with a toothpick can go round and round when lifted and fall before entering the mouth.

Takoyaki with content that is favored by locals (sometimes without octopus) tries to be introduced in countries where the population is horrified to eat octopus

Onigiri

Onigiri is a Japanese name for food in the form of rice which is compacted while still warm so that it is triangular, round, or like a sack of rice. Also known as another name Omusubi, a term reportedly used by women in the emperor's palace to refer to Onigiri. Onigiri is eaten by hand, does not use chopsticks.

In Indonesia, Onigiri can be found in the leading Japanese food department stores and in restaurants that provide Japanese food. In China, Onigiri is known as fántuán.

Sushi

Sushi is Japanese food consisting of rice formed with side dishes (neta) in the form of seafood, meat, raw or cooked vegetables. Sushi rice has a soft sour taste because it is flavored with a mixture of rice vinegar, salt, and sugar.

The origin of the word sushi is an adjective for sour taste written in sushi starch (酸 し). At first, sushi written in starch 鮓 is a term for one type of fish preservation called gyoshō (魚 醤) which binds fish with kitchen salt, yeast powder or sake dregs. The writing of sushi using kanji which began in the mid-period Edo period was a way of writing ateji (writing with other kanji that read the same).

Ochazuke

Ochazuke or Chazuke is the name of Japanese food or a way of eating in the form of white rice with a small side dish which is poured in green tea, dashi or hot water. Yūzuke is another name for rice poured with hot water. Side dishes are placed on rice before pouring tea water (green tea or hōjicha), dashi or hot water. Side dishes used include umeboshi, tsukemono, shiozake, nori, tsukudani, shiokara, wasabi, tarako (mentaiko).

Ochazuke is a stomach-filling food for example between two meals or when you are still hungry before going to bed. At traditional restaurants or in hot springs, guests are often offered by Ochazuke to neutralize the taste in the mouth after enjoying delicious delicacies.