Japanese food made from Russian products. Japanese cuisine, recipes with photos at home

So, what do you think is the most popular dish in Japan? I am sure that many will say sushi and this is not far from the truth. Sushi is really loved and often eaten in Japan, but there are other, more popular dishes. So, let's go..

Ramen

1. Ramen- These are Japanese wheat noodles with meat or fish broth. Many people believe that this dish is eaten only by very poor people. However, in Japan, ramen is very popular because it is considered both very tasty and healthy food. Most often they prefer ramen with meat and vegetables. Different regions of the country prepare their own type of broth for the dish. The most popular broths are those with soy sauce.

Ramen is very easy to prepare: put boiled noodles in a bowl, fill with broth, add the rest of the ingredients on top: vegetables, eggs, pickles.

Donburi

2. In Japan, this is the name for rice dishes with meat, fish or vegetables. The recipe for the dish is very simple: put boiled rice in a cup, and boiled or fried meat and vegetables on top. Rice with fried pork is called tonkatsu, but if you add beef and onions to the rice, you get gyudon.

Sushi

3. Sushi is a traditional Japanese dish made from thin pieces of raw fish and rice mixed with a vinegar seasoning. Sometimes the fish is placed on small triangles, which are sculpted from rice, but mostly they are rolled into a seaweed roll. (nori) and rice, after which the roll is cut (rolls) across, in circles.

Japanese curry

4. This is a very popular dish in Japan. Japanese curry is less spicy than Indian curry. The dish consists of meat and vegetables in a thick curry sauce, laid out on top of rice.

Onigiri

5. Onigiri They are a rice ball with a piece of fish (salmon, tuna) or pickled plum placed in the core.

Onigiri is prepared as follows: we place warm rice in the palm of our hand, put the filling in the middle of the rice, after which we begin to slowly squeeze it all. The main thing is not to overcook the rice, as pressed rice is not as tasty.

Nabe

6. Nabe called a large pan of meat and vegetables cooked in broth. Nabe with soy sauce-based broth is called oden. Shabu shabu, sukiyaki and chanko are all also varieties of nabe.

Tyahan

7. Tyahan- This is fried rice with all kinds of additives. The most common chahan includes fried rice, egg and onion, with the addition of soy sauce.

Tempura

8. Tempura- This is seafood and vegetables in batter, deep fried. Tempura is served with various specific sauces. The most common vegetables used are potatoes, bell peppers, onions and bamboo. Shrimp are especially popular for making seafood tempura.

Udon

9. This is a type of flour noodle served with fish broth along with seaweed, fish cakes and vegetables. The main difference from ramen is that egg is not used when preparing the noodles.

Fried meat "Yaki"

10. "Yaki" means "fried" in Japanese. Yakiniku- chicken skewered and grilled. This can be bought both in restaurants and on the streets during various events. Yakizakana is fried fish. Conventional Japanese stoves do not have an oven, but there is a small grill where you can fry fish.

For a long time, many internal social and everyday aspects of Japanese life remained closed. Until the mid-twentieth century, little was known about Japanese cuisine. Today, Japanese cuisine recipes with photos and detailed descriptions can be found in any source (magazines, booklets, Internet).

Becoming special

Traditional Japanese recipes may seem unusual and different from other Asian dishes. Minimal heat treatment, fresh food, small portions, etiquette - a brief description of recipes for preparing Japanese cuisine.

Preserving the original, natural properties of the product is the main skill of Japanese chefs. Not to create, but to find and discover is the most important commandment of kitchen masters. But to prepare Japanese cuisine at home, you don’t need any special skills or professional kitchen equipment.

Main cast

The best Japanese recipes contain a small amount of ingredients. For the Japanese, the phrase "Japanese cuisine" means a devotion to ancient foods eaten before the break of cultural isolation.

The range of products is determined by climate, the nature of farming, accessibility to the sea, and seasonality.

Japanese cuisine recipes include:

1. Rice is the main ingredient, the food basis of the Japanese. It is associated with the general concept of food. Highly sticky varieties (easy to eat with chopsticks) are popular. Rice dishes in Japanese cuisine are an integral part of the national culture.
2. Seafood - Japanese dishes are not complete without fish and other marine life. The Japanese do not disdain algae.
3. Soy is a traditional product borrowed from China. In recipes of Japanese national cuisine it serves as a nutritious mass, in the form of a seasoning (sauce), as a first course (miso soup) and as enzymes (beans).
4. Beans - act as an ingredient for soups and fillings.
5. Vegetation - ubiquitous cucumbers, lettuce, cabbage, carrots. Peculiar: wasabi, daikon (a radish of unusual shape and color), bamboo are part of many sauces and side dishes. The Japanese cuisine website will tell you more.
6. Noodles - several types of different composition are used. Soba is buckwheat, tyukasoba is wheat, udon is made from wheat flour without eggs. Many recipes for Japanese salads, soups and side dishes contain noodles as the main ingredient.
7. Meat - national dishes of Japanese cuisine rarely contain it. The product is a later borrowing from Chinese and European recipes.

Form required

Japanese cuisine recipes are easy to master at home. You should pay more attention to the presentation of dishes. The function of food is not only to satiate the body. It should please the eye and fill a person spiritually.

A Japanese cuisine menu with pictures will help create an appearance that is given no less importance than the freshness of the products. Learn Japanese cuisine with photos. This will help you quickly understand and master Japanese cuisine recipes.

Where is it from?

We prepare Japanese cuisine with simple and aesthetic appliances and utensils. Having examined the recipes of Japanese cuisine with photographs, the many shapes and colors of national dishes become noticeable. There are no traditional table services. The exception is small, stylized sets for sushi and tea. Dishes are made from ceramics, wood and porcelain. Today you can also find plastic utensils. Simple Japanese dishes are eaten from simple utensils.

About the nature of the dishes

How to cook Japanese cuisine? Some dishes will require special utensils. For example, a bamboo mat for sushi/rolls. Sometimes the manufacturing process itself is intricate. Video recipes for Japanese cuisine will help you learn how to use ingredients and equipment correctly.

Rice everywhere

There is no main course category in Japanese cuisine. Lunch consists of small portions of various dishes. The simplest Japanese recipes are rice dishes. It is boiled in unsalted water, stirring with a wooden spatula. No oil or seasonings are added. The volume of water in relation to rice is calculated as 1/1.5 liter.

Gokhan - boiled rice can be eaten immediately, sprinkled with salt, herbs or sesame seeds. The overwhelming majority of Japanese national cuisine recipes contain gohan.

The names of Japanese dishes are interesting. In addition to the root name, prefixes are used to characterize the dish. Chahan is a Japanese pilaf, the prefix “ebi” means cooked with shrimp, and “tori” means cooked with chicken. In the list of Japanese cuisine there are names that are not entirely euphonious (for Russians). Beef fried on a special shovel - “sukiyaki”.

Recipes for Japanese cuisine with pictures explain how to prepare food and serve it. Video clips are often used to learn how to prepare sushi and rolls. The picture will not show you how to give sushi the desired shape or how to properly roll a roll. Sushi is a typical cold dish of Japanese cuisine.

Not only Japanese cuisine is of interest, but also cuisines from around the world. Details. Certain Japanese dishes are great for vegetarians. Read in this article.

For hot dishes

The main component of Japanese soups is miso (soybean paste). Broths are prepared from fish, mushrooms and seaweed. Hot dishes of Japanese cuisine: pieces of meat, fish, vegetables and mushrooms can be fried in batter, breadcrumbs, grilled or spatula.

Salads

The preparation of Japanese cuisine occurs with minimal heat treatment of the ingredients (the composition and properties are preserved). The recipe allows you to use plants, mushrooms, rice, seafood and meat. Salads are seasoned with soy sauce, sake and rice vinegar.

Sweets (wagashi)

Japanese culinary recipes do not contain sugar or cocoa. The Japanese replace them with rice, seaweed and red beans.

Recipes for Japanese cuisine at home with photos are posted on websites visited by people who are interested in cooking.

Without exaggeration, we can say that Japanese dishes arouse genuine interest among Europeans. The unusualness of dishes in terms of taste and aesthetic parameters attracts an increasing number of fans, and the passion for Japanese cuisine is quickly spreading throughout the world.

Nowadays you won’t surprise anyone with Japanese food and specialized restaurants are springing up like mushrooms. We can safely say that Japanese cuisine is a paradise for gourmets and healthy food lovers.

What is very common and popular among us, for example, sushi, rolls, is not a typical daily food for the Japanese. Often what the Japanese eat is much simpler. Even based on the example of what our Japanese teachers treat us to at various thematic meetings, we can conclude that the Japanese prefer healthy food and I would probably prefer our food, which is richer and brighter in taste.

But I also love it very much and, on occasion, I either or do not miss the opportunity to visit Japanese cuisine establishments.

As an example, we were treated to soba (buckwheat noodles), boiled with finely chopped nori (seaweed), and you could add wasabi and soy sauce if desired. Another time it was beans (adzuki) with gravy and with the addition of something white, like rice flour balls. Traditional sweets are also made with the addition of rice flour and adzuki is used as a sweet filling. And of course, traditional Japanese green tea.

What do the Japanese prefer? Today we will walk from north to south across the Japanese islands and see the most delicious, or rather not very well known, but popular dishes in Japan.

Hokkaido is the northernmost and coldest island of the Japanese archipelago; what dishes are preferred here?

They prefer... actually, the specialty of Hokkaido is crabs, but today we will focus on the cheesecakes of the company Hokkaido Baked Cheese Tarts, already known outside of Japan; in order to try hot pies with cheese filling, the Japanese line up. Hokkaido is famous for its dairy products and three types of cheese are used to make cheese pies. The ingredients of the cheese filling are a closely guarded secret.

The pies have the perfect balance between sweet and savory, with a silky custard and crispy crust that frames the deliciousness of the cheeses. Cheese pie is eaten both warm and frozen, then the custard becomes like a popsicle.

Hokkaido Baked Cheese Tarts is a trademark and is widely known outside Japan; in particular, in Australia, the locals enjoyed the delicacy.

The next dish is typical of Hokkaido - Jingisukan (Genghis Khan) - you know this Japanese dish Genghis Khan is a variation of it - it is fried lamb cooked on a grill or dome-shaped frying pan with the addition of onions and various local vegetables - bell peppers, green onions, etc. This dish is also popular in China and Thailand, and although its origins are controversial, Japan is rightfully recognized as its home. Spring and summer in Hokkaido are the time for picnics and Genghis Khan is the most popular dish of these seasons.

A favorite treat and must-have souvenir from Hokkaido is the Rokkatei Marusei sandwich - a cookie or sponge cake filled with white chocolate, raisins, and butter made from milk produced in Hokkaido.

Ramen is an iconic dish of Japanese cuisine. Every region, prefecture, and even every cafe and restaurant has its own version of such a popular dish. Hokkaido is no exception. During the cold winter months, a large dish of hot ramen is just what you need for peace and comfort (the Japanese are big fans and even fans of food, especially delicious food).

Ramen prepared in Sapporo usually consists of a rich broth and lots of noodles with the addition of sweet corn. Typically in Hokkaido, there is a long line at the ramen shop.

In Tahoku, the signature dish is はらこ飯 (Harakomeshi)

With the arrival of autumn, from mid-September to December, residents of the Tahoku region, Miyagi Prefecture enjoy this delicious and delicious dish. Literally it means rice with salmon or rice with caviar. At this time of year, the Abukuma River begins to fish for select salmon.

The rice is cooked in salmon broth and sprinkled with caviar on top - I can imagine that it is really tasty, at least it is very beautiful.

IN THE KANTO REGION YOU CAN FIND A VERY DIFFERENT DISH: Monjayaki

For local residents, this dish takes the crown for the title of the most delicious and at the same time the most “ugly” non-aesthetic dish. The principle of preparing monjiaki is the same, but a lot of seafood and a jelly-like sauce are added to them, as a result of which the dish does not take on a solid form, but remains soft and vague, which is not so easy to eat.

SWEETS OF OKINAWA AND KYUSHU

Dango are sweet balls on sticks made from rice dough. This is a very popular and favorite sweet of the Japanese. Depending on what seasoning will be used when preparing dango, its type and therefore its name are determined, for example, if dango is made from red beans or with azuki paste, then it will be called An-dango, and if with the addition of soy flour, then its name there will be Kinako Dango. Well, in Okinawa and Kyushu, dango is traditionally made from pieces of raw sweet potato with the addition of moderately sweet anko (red beans). All this is wrapped in dough and steamed.

Kyushu is also famous for tonkatsu ramen - pork bones are boiled for several hours until the broth turns into a jelly-like mass, then noodles, pork meat and spices are added to the broth. At first, this dish originated as fast food for people who worked in the fish market. Today, it takes considerable time to prepare and a special chain of restaurants based in Fukuoka specializes in its preparation.

In Kagawa Prefecture, the most popular and common dish is sanuki udon. There are more than 800 specialized restaurants here, and each taxi driver can provide tourists with information in which of the restaurants you can eat or try this or that type of sanuki udon.

At first glance, I didn’t see anything unusual or “healthy” in the above dishes. Meat broths (about which they write that it would be better not to eat them), cookies, noodles. On the other hand, a large amount of greens and various seaweeds are added to each dish; vegetable fillings predominate in sweets.

Do you think these beautiful Japanese dishes can be called healthy food? Although, of course, this article was not intended to list specifically “healthy” Japanese food. Personally, I really liked はらこ飯 (Harakomeshi), I would gladly include it in my diet if there was a nearby Abukuma River in which there were selected salmon.

Recently, many Russian tourists have visited Japan. They would probably like to surprise their loved ones with Japanese dishes. But often Japanese products are not available for purchase in our stores.
We wanted to show you a review of 10 Japanese food products that we can make ourselves at home!

There are many different liquid sauces and seasonings in Japan. The sesame dressing has a delicate balance of sweet, sour and salty, a little milky. The aroma of sesame seeds works wonders to whet your appetite. It is unlikely that you will find this gas station in local stores, but if you do, it will cost 2-3 times more than in Japan.
But you can do it yourself.
All you need are toasted sesame seeds, mayonnaise and rice vinegar (Japanese varieties are best), a pinch of sugar and salt. Mix everything until you get the taste you like. That's all!
Invite your friends!

Homemade TOFU

Bean curd - tofu - is recognized as the healthiest dish in the whole world. But in the West it costs on average about 400 yen ($4) - 4 times more expensive than in Japan. Why pay if you can do it yourself?!
Here are the instructions: www.culturesforhealth.com/how-to-make-tofu

http://www.youtube.com/watch?t=47&v=N0jZ61HLXVo

But fresh salmon is harder to find in Japan than in Western stores. Just sprinkle a little salt (2% of the weight of the fish), and keep it in the refrigerator for 2 days. It’s easy to prepare: boil, grill, fry for a few minutes. You can eat it whole, freshly cooked, cut it for a sandwich or for sushi, or break it into flakes for salad or onigiri (Japanese rice balls).

Dried mackerel

You can make it from fresh mackerel, mackerel, however, choose the fish yourself, according to your wallet and taste. You will need some salt and skewers for shish kebab.
Carefully remove the scales, cut the fish from the back, and remove the entrails. Then use a paper towel to blot any moisture from the fish. You need to sprinkle salt on both sides. Pass the kebab skewer horizontally through the fish and hang the fish outdoors in a well-ventilated place for the whole day. A little grilling and you have a great Japanese snack. And cooked at home!

Plum wine - umeshu - is one of the types of Japanese alcohol that can be easily prepared at home. You can buy it in a store, but many people are happy to make it themselves. You will need fresh plums, vodka and sugar. Wash and dry the plums. Place a layer of plums in a large jar and cover with sugar. Then add a second layer of plums and cover with sugar again. Pour in vodka and store airtight for 3 months. Plum fruits soaked in alcohol can also be eaten! Treat your friends!

Udon is a thick popular Japanese noodle. Actually, it is no different from our wheat noodles. The entire cooking process is up to your taste! Surprise your kids with noodles with any seasonings and sauces!

If you're a fan of traditional Japanese sweets, you'll be familiar with mochi. You can make it using regular potato starch. It's easy - watch the video.

Homemade miso

Anyone who is interested in Japanese food knows about miso soup. But miso is also widely used in stews, stir-fries, and even grilled dishes. You need koji fermented rice. Well, then your imagination will tell you!

With its stunning natural scenery and distinct national and cultural identity, Japan is a place that should be visited at least once in your life. This East Asian island is also home to some delicious tasting and freshly prepared dishes.

Japan, unique and deceptive, is a land of opposites. It combines tradition and modernity, with a huge number of bustling cities along with magnificent natural landscapes. The food of this country is known to be very nutritious and dietary, consisting of fresh vegetables and seasonal products. We have selected 10 dishes that you should try while in Japan.

Sushi

Sushi is raw fish placed on a compressed lump of rice lightly seasoned with vinegar. Sushi recipes and toppings are extremely varied, for example, spicy sea urchin roe or thick, juicy amaebi (sweet shrimp) - once you try them, you will definitely not be disappointed. But despite the elevated image of sushi, it is first and foremost street food.

Ramen

Ramen, or egg noodles in a salty broth, is a favorite among Japanese late-night dishes. Ramen is an excellent example of a dish borrowed, in this case from China, to which the Japanese gave their own special taste. There are 4 main types of broth for ramen: tonkotsu (pork bone broth), miso, soy sauce and salt broth. Fukuoka is famous for its tonkotsu ramen, and Hokkaido for its spicy miso ramen.

Unagi

Unagi is river eel grilled over charcoal and topped with sweet barbecue sauce. According to popular belief, unagi is an ideal remedy for the hot, humid and sweltering Japanese summer. This delicacy is reminiscent of old Japan, and most eel restaurants capture this atmosphere perfectly. Freshly caught unagi can be tasted from May to October.

Tempura

Light and airy, tempura is the Japanese version of the world's well-done food (although it is most likely that this food became famous in the land of the rising sun thanks to Portuguese traders). The battered seafood and vegetables, traditionally fried in sesame oil, are served in a bowl with a little salt or soy sauce with julienned radishes for dipping the tempura.

Kaiseki

Kaiseki is part of the Japanese dinner, and the ability to prepare such a dish is equated to Japanese haute cuisine. Several centuries ago, kaiseki was a meal served during a tea ceremony in (it should be noted that it remains the capital of kaiseki to this day).

Kaiseki is a simple set of dishes served with care on exquisite dishes. Only fresh ingredients are used to prepare it. The choice of ingredients for each dish depends on the current season.

Soba

Soba, long thin buckwheat noodles, has long been a staple of Japanese cuisine. It is especially popular in mountainous regions, where frost-resistant buckwheat crops are valued higher than rice. Soba is served either hot with soy sauce or at room temperature with broth on a bamboo mat. Purists who don't like noodles boiled in soup prefer the second option.

Shabu-shabu

The name of the dish comes from the sound that occurs when thin slices of beef or pork are dropped into boiling broth using chopsticks. This is an extremely delicious dish. A plate of marbled meat is served to the table, which visitors prepare themselves. A moment - and your mouth is already full of food.

Okonomiyaki

Okonomiyaki, which literally means “fried as you like,” is a meal prepared effortlessly in the best Japanese tradition. This dish breaks the typical image of fine Japanese cuisine.

Okonomiyaki is a spicy flatbread filled with any number of foods (usually cabbage and pork), topped with thinly sliced ​​dried fish, dried seaweed, mayonnaise and Worcestershire sauce. Preparing this dish is very interesting: in most restaurants, visitors fry their own okonomiyaki on an electric hotplate built into the table.

Tonkatsu

The origins of tonkatsu, a breaded and deep-fried pork cutlet, date back to the 19th century, when Japan opened its borders to the west. But forget about the European version of this dish, the ingredients and method of preparation are completely Japanese.

Tonkatsu, especially when made from kuro-buta (a Berkshire breed of pig) in Kagoshima, is melt-in-your-mouth tender. These cutlets are served with a bowl of miso soup and shredded cabbage.

Yakitori

Returning home after a hard day at work, the Japanese often buy a cold beer and a few skewers of yakitori - pieces of chicken grilled over coals. For yakitori, both chicken meat and its entrails are used. The chicken is moderately cooked and served with either salt or tare sauce (made from mirin, sugar and soy sauce).