Japanese cuisine simple recipes. Japanese recipes
Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We don't know much about her cuisine, but we all know what sushi and rolls are.
Minimalism is the main criterion for the Japanese. The food they eat does not require special cooking or any kind of processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to taste Japanese cuisine. Whatever your choice, check out 12 traditional Japanese dishes!
Dish number 1. Sushi and rolls
Not surprisingly, sushi and rolls are at the top of the list of traditional Japanese dishes. The offer to visit Japan in order to try dishes that every provincial chef knows the recipes seems strange. Today, in a restaurant with any cuisine, you can find "Gunkan-maki", "California" and "Philadelphia" without applying for a visa and a passport. Only sushi and rolls with the freshest seafood can demonstrate the best taste, and these are served exclusively in Japan. Each restaurant has an aquarium or even a pond with live fish, which are caught right to the table.
Dish number 2. Ramen
The second line of traditional Japanese dishes is ramen. In Asia, thick soups are very popular: the Thai Rad Na soup immediately replaces the first and second courses. Japanese ramen is a close relative of it. It is sold by both street food vendors and gourmet restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced with another. The basis is meat broth from chicken, pork, and sometimes fish. Wide wheat or rice noodles are boiled in the broth, seasoned with eggs, green onions and seaweed. The skill of a ramen chef in Japan is measured by checking the texture of the meat in the soup: it should resemble mashed potatoes.
Dish number 3. Tempura
Another traditional Japanese dish rightfully occupies the third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, French fries. The Japanese spied a recipe for a lean dish from Portuguese missionaries and made a cult out of it. In every home in the country, you can find a special tempura frying pan, which is taken out before parties, friendly gatherings. Fresh shrimp, fish, vegetables and even fruits are fried in a small amount of oil. A special taste is given to it by a batter made from eggs, ice water and flour, beaten to the state of air bubbles.
Dish number 4. Okonomiyaki
The Japanese have also found a replacement for burgers: they call it okonomiyaki, which means "fish cake." Grated cabbage or pumpkin, flour, cheese, egg and water are used as the basis for the tortilla. The ingredients are mixed and poured in a thin layer into the pan to bake the pancake. The finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna flesh. The size and filling of the flatbread is different in every region of Japan: they are much larger in Kansai than in Tokyo.
Dish number 5. Shabu shabu
This traditional Japanese dish gets its name from a type of cookware. A shabu shabu is a deep metal plate that can be heated in an oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Separately, cuts of duck, pork, lobster and chicken fillet are served: its pieces are dipped in a heated broth just before use. Syabu-shabu is such a hearty dish that it is served on the table only during the cold season.
Dish number 6. Miso
Miso soup is served as a side dish with any other dish except desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mix is complemented with chunks of tofu, wasabi, onions, sweet potatoes, seaweed, carrots and radishes. It is never used as a main course: at least one kind of soup or two rice garnishes with different sauces is always served with miso.
Dish number 7. Yakitori
The Japanese could argue with the Caucasian peoples for the right to be called the inventors of the barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. Both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable for Japanese barbecue. When frying, the meat is poured with the same mixture called "tare". Yakitori is sold in small shops around every corner. After the end of the working day, the Japanese do not consider it necessary to spend personal time preparing dinner: before returning home, they buy yakitori and beer or sugary carbonated drinks.
Dish number 8. Onigiri
If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls stuffed with beans, shiitake mushrooms or pork in a variety of flavors are eaten as snacks, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. The girls prepare the onigiri: they put the rice and the filling in the palm of their hand, and then roll the balls out of the mixture. At restaurants located in Tokyo, you can try a variety of onigiri like umeboshi, a plum filling with salt and wine vinegar.
Dish number 9. Soba
Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own variety of noodles. This traditional Japanese dish is made with buckwheat flour, which gives the pasta its gray-brown color. Soba is boiled, thrown into a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast food outlets, soba is added to chicken broth for almost instant soup. Renowned restaurants serve buckwheat noodles with crab and lobster.
Dish number 10. Gudon
Translated from Japanese, this word means "a bowl of beef". A spicy traditional dish popular with Japanese men due to its high calorie content and satiety, it is not inferior in spice to Thai culinary masterpieces. What distinguishes gyudon from soby is the amount of meat: when serving, two or three tablespoons of rice and several handfuls of stew with wine are placed on a plate. Top garnish garnished with raw chicken yolk. In the restaurants of the Japanese capital, a variety of gyudon is served - katsudon with a chop weighing at least 500 grams.
Dish number 11. Yakiniku
Japanese men gather in a company and compete in the art of grilling grilled meat. The brazier is placed on an earthenware pot with hot coals. Each man has his own recipe for yakiniku, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using premium marbled beef.
Dish number 12. Suama
Desserts are not very popular in Japan, but neither an adult nor a child can resist Suama. This cake is made from rice flour and fine cane sugar: the ingredients are ground in a mortar and pink dye is added. The color of sakura petals symbolizes this country, therefore, chefs are not allowed to change the shade of the dye.
Japan is an elusive, paradoxical island country and truly one of a kind. Over the years, Japan has managed to intrigue the entire globe, embracing modern advances while preserving traditions. This is not only technology, but also cuisine.
When Japan opened its doors to the world in the 19th century, a lot changed. The simple home style and seasonal ingredients have been redesigned to suit modern standards while maintaining their traditional appeal. This has made Japanese cuisine unique - its traditional and modern sides combine to satisfy the palate of any gourmet, combining sweet, sour, spicy or even savory.
Here's a list of 10 foods and foods to try!
1. SUSHI
Sushi is a gift from Japan to the world, a delicate explosion of taste buds. Every gourmet dreams of trying this dish made from fresh ingredients, cut by the artisan dexterous hands. The dish has many variations, but the most popular is raw fish tucked into a roll of sticky rice and vinegar, rolled over seaweed. This delicious dish also comes in a rectangular shape with the addition of beef or fish.
2. WAGU 
Another form of steak, wagyu, is now popular even in the West. It is also a healthier option as it contains high-level fatty acids - Omega-3 and Omega-6. The meat just melts in your mouth, and some of the fat left on the steak adds the feeling of a delicious and tender meat. Compared to other steaks, wagyu contains more fat, but it is definitely healthier and healthier fat.
3. TEMPUR 
Another Japanese favorite, tempura, is also familiar around the world. This dish, along with sushi, might be Japan's culinary export, but it has its origins in Portugal! Portuguese missionaries arrived in Nagasaki in the 16th century and brought back their deep frying technique, which the Japanese liked and stayed with!
It soon became a national hit, and tempura is now a staple Japanese dish. The tempura technique allows you to reduce the amount of oil, while leaving the food as tasty and crispy as in conventional cooking. Whether it's a kisu fish, or a scallop, or asparagus, tempura can make any ingredient not only tasty, but also healthy.
4. RAMEN 
This dish was present in many books and films. Ramen is the only noodle dish popular all over the world. Ramen is traditionally noodles with seasonal vegetables and meat in a salted, fatty broth. This is not only healthy, but also delicious! Various combinations that include ramen only add fans to it!
Ramen is made using wheat, and the broth is usually meat or fish, with additional sauces such as soy or miso to add flavor to the dish. Sirircha or miso with plain bacon and egg will appeal to absolutely everyone!
5. YAKITORI 
Yakitori - grilled meat with various flavors. This dish is a popular summer snack and a favorite picnic in Japan. The most preferred variation of this dish is grilled chicken. Street versions of this dish are served with soy sauce, mirin or rice wine, but real gourmets only add salt. The most valuable pieces of meat in yakitori are skin, liver and breast, and the most popular addition is wasabi.
6. TAYAK 
Taiyaki is one of the most famous and beloved confectionery in Japan. Waffle-like cookies stuffed with chocolate or bean paste are a sweet treat. Taiyaki is fish-shaped! The story goes that the cookie was shaped like this after it was introduced to poor people who could not afford the expensive Thai fish. A rarer but expensive version of taiaki - stuffed with sweet potatoes!
7. DOG 
The favorite dish of the Japanese is buckwheat noodles, or soba. It is either served hot, in broth, or cooled with sauce. Soba noodles are an inexpensive fast food option, which is why they are so famous in train stations. The main advantage of this noodle is that it can be eaten both in summer and in winter! Soba is mostly served with a sauce, mainly dashi or mirin. Hot soba is served with fresh onions and shihimi togarashi mixed with chili powder. Popular dish options are kake-soba, tororo-soba, sensei-soba, and kitsune-soba.
8. OKONOMIYAKI 
These are delicious pancakes that have a variety of ingredients - from cheese to pork, shrimp and even octopus! Okonomiyaki's name means "whatever you like!" The dish is usually grilled and done right at the table! Some options can be prepared at home on your own, but a dish prepared by professionals will definitely suit your taste.
9. ONIGIRI 
Onigiri are rice balls that are the most popular fast food in Japan. Onigiri are versatile in that they can be served in a variety of combinations such as spicy cod, pickled vegetables, grilled beef, and even matsutake mushrooms! They have become so popular that they are available in every department store in Japan! And the most popular addition to this dish is mayonnaise!
10. SANUKI UDON 
The delicious and delicate sanuki udon is very popular in Japan. These are very satisfying and delicious noodles! You can also combine ingredients in this dish, only the noodles remain unchanged. Sanuki udon is best served with tempura or dashi.
Japanese cuisine has adapted to the times, but its main advantage is the unique use of seasonal ingredients and vegetables in a way that is not only tasty, but also healthy. Freshly prepared side dishes such as pickled vegetables, fish and broth not only enrich the dish, but also enhance the flavor. The meat had not been used in Japan before, but its modernization led to dishes like tonkatsu.
Japanese cuisine or the national cuisine of Japan can be described in just two words - exquisite beauty. The recipes for cooking dishes are quite simple and they are more subordinate to the external design of the dish than to complex and intricate technologies for creating one or another traditional dish. Heat treatment in creating Japanese culinary masterpieces is minimal. For example, fish and seafood, traditional for Japan, are often added raw to dishes.
Cooking traditional Japanese dishes is a real art in which the chef, like a real artist, creates picturesque masterpieces. However, do not think that cooking national dishes at home is an overwhelming task. Everything is exactly the opposite. It is not difficult to cook Japanese food with your own hands, the main thing is just to follow all the instructions in the recipes. If they are provided with step-by-step photos, then even beginners in the business of cooking will not experience any difficulties in creating Japanese dishes!
The mainstay of cooking in Japan is rice. In boiled, steamed, fried forms, it is consumed throughout the day (for breakfast, lunch and dinner). It was brought to the country in the second century BC. This culture was most widespread from the eighth to the twelfth centuries, becoming an integral part of the diet of the rich. A little later, rice entered the life of ordinary people. By the way, the following fact is interesting in the history of Japan: rice became a kind of cement for uniting people into communities, since its cultivation was not an easy task, and therefore required joint efforts.
In addition to rice, you will see all kinds of fish and seafood in the ingredients of the dishes, which the coastal areas of Japan simply abound in! By the way, depending on the season, different types of fish can be eaten. The same applies to vegetables and fruits, which are also seasonally inherent. A popular product is mushrooms, which are included in the recipes of many dishes. Meat in Japan is not readily consumed, which can be associated with the influence of Buddhism. In history, facts were even recorded on the prohibition of eating any living creatures.
In order for Japanese cuisine to bring only benefits, you need to be very careful in your choice of products. Since there is practically no prolonged heat treatment, they must be fresh. The Japanese themselves pay a lot of attention to this, which is perhaps the most important secret of their delicious national cuisine!
The home menu of Japanese cuisine is quite varied. As we said earlier, rice is the basis of food, and therefore it is present for breakfast, lunch and dinner. As a rule, it is served with some kind of sauce. On the table, it stands separately, so that everyone can adjust the taste of the rice at their discretion. The morning meal is complemented by another first course, for example, miso soup, fried fish, vegetable salads. For lunch, the Japanese prefer second courses: noodles (udon, ramen or soba) or other main hot dishes of fish or meat. For lunch, Bento is most often eaten (in our understanding, this is an ordinary brake).
Most of all, to gourmets, Japan is famous for its cold appetizers: rolls and sushi. They are balls of practically fresh boiled rice with a wide variety of fillings (fish, seafood, vegetables, tofu cheese). Nori sheets may also be present in the ingredients of these cold dishes. In general, sushi and rolls are about the same thing, with the only difference that each sushi is made by hand, and rolls are a kind of roll of nori, rice and filling, cut into pieces. These dishes are traditionally served with pickled ginger, wasabi, and soy sauce.
Both traditional and modern Japanese cuisine is famous for its tea ceremonies. This is a real ritual, with many strictly defined procedures that obey a fairly large number of all kinds of rules. In general, tea in Japan is a fairly popular drink. As for alcoholic beverages, the most famous and revered is sake or rice vodka.
And to top it all off, we would like to draw your attention to such a feature of real Japanese cuisine as table setting. She has a special place in the culture of food consumption. So, for example, all dishes have a strictly defined place on the table. In addition, everything should look aesthetically pleasing. This is very important for the Japanese! So we can conclude that not only food preparation is subject to rather strict requirements, but also its serving.
In general, if you dream of mastering all the nuances and subtleties of traditional Japanese cuisine, then we suggest you study those photo recipes that are given in this section. They are not just general descriptions and recommendations for cooking, but real master classes with step-by-step photos. Of course, you can get acquainted with the national cuisine of Japan in cafes or restaurants, but it is much more interesting to eat any Japanese dish prepared with your own hands. So go for it!
Japanese cuisine is food for people who want to live long. Food from Japan is the standard of good nutrition throughout the world. One of the reasons for the long closure of the Land of the Rising Sun from the world is its geography. She also largely determined the originality of the nutrition of its inhabitants. What is the name of Japanese food? What is its originality? Find out from the article!
Japanese food is originality not so much in the ingredients of each dish, but in the methods of preparation and serving that have been proven for centuries. Attention to detail is the secret and distinctive feature of Japanese cuisine. Every nuance, ritual and rule is important. Japanese food is prepared exclusively from fresh products, so each dish is a part of the natural cycle, a continuation of the thought about the eternal change of the seasons.
Serving and serving dishes
Probably, no other cuisine in the world pays so much attention to serving dishes and table setting as in Japanese. Beauty and minimalism are the combination of traditional tableware, varied in shape, material and size. Japanese food has the same qualities as the dishes: the most striking example is sushi and sashimi and their decorations - leaves, flowers, grass. Each plate of Japanese delicacies is a masterpiece.
Japanese food products
The change of seasons is reflected at lightning speed on the table of the inhabitants of the Land of the Rising Sun. After heat treatment and cooking, each ingredient must retain its natural texture and color. The aroma is only accentuated by numerous spices and seasonings.
Japanese cuisine is characterized by the natural preservation of the taste of vegetables, fish, meat, fruits, seafood, tofu and other products.
The main spices are soy sauce and miso, which are made using traditional technology. They vary in color and taste and come in three main varieties.
Japanese food is primarily rice. It is the main ingredient in the cuisine of the Land of the Rising Sun and is included in most dishes.
About 150 years ago, the inhabitants of Japan were afraid to eat meat products. Their modern cuisine is still based primarily on seafood and dishes that are made with legume soy products such as yuba, tofu, natto, miso soup, and soy sauce.
Fresh ingredients play a significant role in Japanese cuisine. For example, vegetables, seafood and mushrooms, the selection of which depends on the season outside the window. In addition, there are local dishes in each of the regions of Japan, which can also be enjoyed in Tokyo.
Japanese food, the names of which are often very difficult to remember and pronounce, is becoming more and more popular in Russia. Now we will tell you more about those dishes that are eaten with pleasure in the Land of the Rising Sun.
Main dishes
Japanese food, the list of which is very diverse, despite a very limited set of ingredients, will appeal to many gourmets and simply exotic lovers. The cuisine of this country has thousands of dissimilarities. Let's talk about some of them.
Udon is a type of wheat noodle that does not use an egg. In most cases, udon is served hot, like noodle soup in broth.
Soba is a greyish brown buckwheat noodles. Most often served cold without broth.
Sushi is a traditional dish of the Land of the Rising Sun, which is made from various seafood and rice.
Sashimi, or sashimi, is one of the national dishes of Japanese cuisine. Under this "terrible" name, there is nothing more than fillets from various types of fish, which were cut into small pieces. Other seafood is sometimes used as well. The fish is minimally cooked or served raw. Served with wasabi, ginger and soy sauce.
Miso soup is a national dish of Japanese cuisine. Prepared with onions, miso and aburaage.
A Japanese dish of chicken pieces with entrails fried over coals on bamboo skewers is yakitori. served either with salt alone or with tare sauce, which is made from soy sauce, sugar and mirin. In this case, the meat is poured over with sauce, fried until tender, and then served, drizzled with the same sauce. Sometimes this dish is served with lemon juice. Yakitori is a very popular Japanese dish.
Snacks
Japan's snacks are also quite varied.
Takoyaki, a very popular dish in the Land of the Rising Sun, is made from a piece of octopus and batter. The appetizer is fried in a special frying pan, which has hemispherical indentations.
Takuan is an equally popular traditional snack in Japan. It is prepared from daikon radish.
Condiments
European chefs add spices and herbs to the dish as it cooks. And Japanese culinary specialists use them only so that the finished dish acquires additional flavoring or aromatic shades. You can sprinkle your food with spices, or you can add them to the dipping sauce.
The most famous spices of the Land of the Rising Sun are ginger, wasabi and siso. In addition to them, Japanese chefs also use a variety of wild herbs called sansai. Each of them has a unique taste and aroma.
Gari is a type of pickled vegetables - tsukemono. This is young ginger, cut into thin slices, and marinated with added sugar and vinegar.
Gary has a peculiar pungent taste that is often associated with perfumery. It is usually served with sushi along with soy sauce and wasabi. Gary is needed in order to kill the aftertaste after switching from one type of sushi to another. You don't need to eat a lot of ginger or gary - just a small bite is enough. Alternatively, you can use a piece of ginger as a brush to brush over sushi with soy sauce.
desserts
Japanese food for children is, of course, primarily desserts and sweets. The culinary specialists of the Land of the Rising Sun prepare sweets from various berries, fruits, nuts, as well as milk and dairy products. Rice in Japan is even used for desserts.
For dessert, green tea without sugar is served without fail. This drink gives you the opportunity to enjoy the taste of sweets, revealing it to the fullest.
One of the most popular desserts in Japan is wagashi, traditional. They are prepared using only fresh natural ingredients such as legumes, rice, sweet potatoes, chestnuts, a variety of herbs and teas.
Beverages
Residents of the Land of the Rising Sun are very fond of various fruit and berry and soft drinks. But tea is undoubtedly a must and favorite here. In Japan, this drink is brewed not at all in small and pot-bellied teapots, but directly in mugs, from where they drink.
Tea-makers from Japan assure that the best time to drink tea is the moment a few minutes after brewing the drink. Then, when the rolled tea leaves are straightened, and the tea gains flavor. The latter can be judged by the color of the drink: greenish-brown.
Powdered Japanese food
This is a recent invention of the inhabitants of the Land of the Rising Sun. A food set consists of ingredients in powder form. So, for example, waffles with jam look like a bag of contents that must be diluted with water to make dough and jam of different tastes. In addition, there are waffle baking tins. Powdered Japanese food is an alternative to fast food in other parts of the world.
