ATaste of Japan in Austin

Japanese cuisine plate, made by the chef Yuki Gomi and taken by her. She prepared this dish with love and organized it neatly.

By Juan Diego Elizondo

AFueled by a growing interest in international cuisine, an increase in the number of Japanese immigrants migrating from city to city, and a fascination with Japan’s culture and art. Traditional Japanese cuisine allows for the creation of innovative dishes, with fresh ingredients, and design impeccable presentation, according to Juneck, a Brazilian born sushi chef in Japan.

“The popularity of Japanese food

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around the world has been steadily growing over the past few decades” Ricardo Juneck said.

Juncek’s dishes have become a foodie favorite because he specializes in hearty and authentic sushi dishes, which offers a wide range of flavors and textures.

Part of the success, he explained, comes from the right utensils.

“Three tools that can’t be missing in an oriental kitchen are good Japanese knives, a gas cooker to cook rice,” Juneck said, “and the Gohan grandson, a screen that avoids burning the bottom of the rice in the pan.”

Gohan refers to cooked rice, but many around the world know the word through the character from Dragon Ball Z. No matter what the tools are called, Yuma Hojo, who cooks sushi at home, agreed that the right cookware can make all the difference.

“Three kitchen tools that I think are important to me are a good knife, a good pan, and a pressure cooker,” Hojo said.

Fellow chef Yui Gomi added that there are some things a sushi maker can’t do without. “I would say a rice cooker, sharp knives, and a kettle,” Gomi said There are many manners that are a part of the wonderful culture, they are followed and respected manners.

“The rules of my profession and professional attitude are to treat people as I would like to be treated,” Juneck said. “Simple as that!”

Hojo added that behavior is also part of the cooking culture, “As for manners and rules in Japanese restaurants, you should know that the wet towel served when you sit at a table in the restaurant is only for your hands,” Hojo said. “Some people wipe their face with it, but that’s not good. Also, when you eat rice from a bowl, you should pick up the bowl and eat from it. It’s not so good to keep the rice bowl on the table and eat from it.”

A delicious cousin handly made Charcoal grilled Eringi mushrrom with HISHIO, made by Yumi

Japanese food has become an integral part of the dining landscape, offering a range of authentic dishes with centuries of culinary history and tradition behind them.

“I’ve been a chef for 33 years, and Japanese cuisine has been my passion for 25 years now,” Gomi said. “I’ve been a Chef for 15 years now, but I have been cooking since I was 10 years old. My parents are from Japan, but I am originally from Texas. My parents always taught me to embrace my culture instead of hiding it because it’s something I should be proud of, especially in an American Society.”

Chefs can be talented in their own style and are unique in their own way, Hojo said.

“If I had the chance, I’d actually become a [professional] chef,” Hojo said.

“It’s my dream to open my own little restaurant.”

From sushi and sashimi to ramen and tempura, Japanese food has something to offer for everyone. There are many aspects of Japanese food, but Hojo’s said she has her own way of looking at it.

“My favorite aspect of

Japanese culture is how we respect each other and value the harmony of society,” Hojo said. “I think it’s a great aspect of Japan.”

Japanese cuisine has long been known for its unique flavors, presen- tation, and health benefits, making it an iconic culinary tradition worlwide

Yumi Hojo capture eating a delightfull japanese dish she prepare for to eat. Photo courtesy of Yumi Hojo.

“If you don’t understand the culture of a people, you will hardly be able to reproduce their cuisine,” Juneck said

Japanese cuisine has been heavily influenced by its culture and traditions, and the people of Japan hold their food in high regard. In this essay, we will explore the importance of Japanese food and culture, the unique features of their cuisine, and how it has evolved over time. For Juneck, that happened in school.

“I am a graduate of the Aichi Ken Sushi College, and I ranked fourth in the 2014 Sushi World in Tokyo,” Juneck said. “I am also the author of two books aimed at Japanese culinary.”

Gomi’s family was very supportive of her becoming a chef, like In Japan, food is not merely consumed as sustenance but seen as an expression of one’s cultural identity, social values, and personality.

“My family was very supportive of me becoming a chef because they enjoy the fact that I’m sharing and introducing our culture with other people,” Gomi said. “I come from a long line of cooks, so it wasn’t very surprising.”

The Japanese have a deep respect for their food, and they believe that the way it is presented is as vital as the taste. From the presentation of sushi to the design of bento boxes filled with colorful side dishes, the Japanese people strive to create aesthetic dishes that are a feast for the eyes as well as the palate. Many chefs make this type of food to share their culture around the world.

“I’m happy to pass on my knowledge to newcomers who are arriving, and I manage to impress them with my dishes,” Juneck said.

The chefs of Japanese cooking believe that the quality and freshness of the ingredients affect the taste and nutritional value of the dish, many people have their own favorite cuisine, Gomi’s explained.

“My favorite Japanese cuisine is Okonomiyaki, which is a pancake that is pressed on a griddle, but the ingredients are much more diverse. It’s my favorite savory dish,” Gomi said. “It is made with flour, yam, and egg. The most common additions are green onions, beef, shrimp, squid, vegetables, mochi, and cheese.”

While traditional Japanese cuisine is known in Japan, it has undergone significant changes over time. The early food culture of Japan centered around rice, fish, and vegetables. customers tend to ask for really specific dishes.

“I deal with challenging customers by tending to their needs as much as possible,” Gomi said. “Fulfilling their order and making sure they have the best experience possible.”