FOOD July 1, 2020
JAPANESE DELICACIES “DELICIOUS, NUTRITIOUS, CHEAP, FAMOUS”
EVERY DISH HAS AN IMPORTANT MEANING
EXCLUSIVE FORMULA ACROSS GENERATIONS
FAMOUS ALL OVER THE WORLD FOR ITS DELICIOUS TASTE “FROM HIGH-END TO POPULAR, ATTRACTING CUSTOMERS”
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Content Shushi
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Shashimi
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Shabu
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Sukiyaki
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Ramen
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Soba
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Tofu
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Tempura
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Yakitori
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Katsudon
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Oden
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Sushi
National dish of the land of the rising sun
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ushi is a traditional Japanese dish, made from rice mixed with vinegar combined with meats, fish, seafood and fresh vegetables. An intereing combination of traditional Japanese ingredents creates different types of Sushi, its taste acharacteristics become one of the most fmou dishes in culinary culture Japan Sushi is a traditional Japanese food but originated from the Chinese method of salted fish. The fish is covered with rice and salt and left to ferment for 2 months to 1 year. Japan is an island nation with four sides facing the sea so fishing is one of the most important economic sectors. Products from this indutry are seafood such as fish, shrimp, squid, .becoming the main ingredients of this dish. However, now there is no stage of salted fish that people enjoy live fish and fresh seafood with vinegar mixed rice. Japaer, the mainmbined with foods such as raw fish, fish eggs, fresh seafood, mustard of salted fish that people becoming the main ingredients of this dish. However, now there is no stage of salted fish that people
Sushi available at the grocery store often has a sour taste: Fresh fish used in sushi is likely to oxidize very quickly, so they should be enjoyed immediately after processing. That is also the reason why sushi available at the grocery store often tastes sour and less delicious when eaten at restaurants. Plastic grass in takeaway sushi box separates the dishes in the box. In the past, instead of using plastic grass, people used leaves to prevent food. In addition to dividing the space inside the sushi tray, the former leaves also have antibacterial properties to keep fish fresh longer. The piece of ginger in Japanese sushi is pink because it is colored, not natural nyotaimori is known as the type of cuisineered to be an art form arising from the long-standing Geisha culture in Japan, in honor of the natural beauty of a woman. colored, not natural nyotaimori mmediately after processing. That is also the reason so they should be enjoyed immediately after processing. That is also the reason why sushi available at the grocery store often tastes
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Shashimi
Unique gift from fresh seafood
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ashimi is the common name for the food that the main ingredient is the fresh seafood. This is a very popular dish on the Japanese menu, becausethe Japanese believe that dishes from seafood in general and especially fish are intelligent species, so the dishes from fish are very beneficial for people to enjoy. In terms of culinary culture, if sushi is considered as an art form of preparing dishes, sashimi is considered a delicacy in Japanese culture. Delicate feeling can come from fish, shrimp, tuna to squid, octopus ... Each type brings a sweet or soft, tough, crunchy, fat feeling. Sometimes Japanese people also use horse meat, chicken, livre of the nutritional is the first choice of meals in Japan. Japanese believe that dishes from sen general and especially fish are intelligent species una, mackerel, saalso be the main course, served with w w w. f o o d w o r l d . c o m
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Sashimi is usually the first course of a formal meal in Japan, but can also be the main course, served with rice and a separate Miso soup. Many Japanese believe that sashimi, tr In cuisine, Sashimi is considered a Japanese culture that emphasizes sophistication. The sense of purity can vary from salmon (non-Japanese traditional fish) to squid.
Slices of seafood, the main ingredient of a dish, are often wrapped in decorative vegetables. Typical decorative veget When enjoying sashimi, the first sensation is the spicy taste that avwakens the senses. Then there is the medium salty taste of excellent soy sauce and the fresh, fatty sweet taste. All mixed together and dissolve in the mouth of the custom ssauces such as soy
A portion of Sashimi is beautifully decorated with a variety of raw seafood sliced into different sizes and served with sauces such as soy sauce, soy sauce, and spices like mustard and ginger. , shiso and shiso leaves. Sushi and sashimi are two typical dishes of Japanese cuisine with diverse processing, eye-catching and unique flavors. Sushi and sashimi have now become regular choices for special occasions, or simply meals that change the taste of not only Japanese but it is becoming more popular in the world including Vietnamese. Male. Sushi is a symbol of Japanese cuisine, sushi is not only a simple dish but it also contains a part of Japanese culture in it. The first sushi appeared about 1300 years ago. So far, “relatives” of sushi have reached hundreds of different dishes with a lot of sophisticated and complicated processing meth
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Shabu
Original beef hotpot
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habu Shabu is a typical Japanese hot pot dish, when eaten, dip the thinly sliced meat into a pot of hotpot cooked with vegetables, mushrooms, tofu. with the optional sauce. This is a very popular dish whether it is eaten outside, or when cooking at home. It is said that the Shabu Shabu originates from the Chinese “Shwan-yanrou” goat hot pot. But with Chinese goat hot pot, the goat meat is cooked in a hotpot and then served with a strong sauce, so the taste is quite different from the current Shabu Shabu Hot Pot. After the war, the Japanese returned from China to bring this dish to Japan, from goat meat they were changed to beef, then added some extra flavors, as well as changed the dipping sauce. The main ingredient is soy sauce to suit Japanese taste more. The reason, this hot pot is called Shabu Shabu because it simulates the image and sound when dipping the thin beef floss over and over in the hotpot. The main meat used when eating Shabu Shabu hotpot is beef or pork, but depending on the locality, it is also used when goat, chicken, octopus or fish such as goldfish. Regular sauce is Ponzu or Sesame Sauce, and you can also use other sauces to suit your taste. From the 1980s onwards, Sesame Sauce, Ponzu Vinegar Sauce are popularly sold in stores, and Shabu Shabu has become a favorite food not only in the menus of restaurants, bars but even at home. Can also be processed and enjoyed from goat meat they were changed to beef, then added some extra flavors with Chinese goat hot pot, the goat meat is cooked in a hotpo
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Sukiyaki
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Perfect couple beef - natural mushrooms
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ukiyaki is a high-class dish with premium ingredients, unique cooking and enjoyment, and is a special delicacy often used in parties and receptions. However, this dish is still quite new to many people, so today we will help you learn what sukiyaki is, the main ingredients and how to enjoy it. Sukiyaki is a famous Japanese hotpot, used in a very shallow hot pot made of iron alloy. The main ingredients are sliced beef and mushrooms, tofu, onions, shirataki, ... loved by diners because of the delicious taste and unique way of enjoying them. The slices of top-class beef are very thinly sliced, briefly dipped in hotpot sauce and dipped into a bowl of raw chicken eggs to beat, the heat of the beef makes eggs cooked and forms a thin In addition to beef, sukiyaki hotpot alsoin ludes many other ingredients such as Shiratak (long white fiber like Vietnamese noodles), shiitake mushrooms, shiitake mushrooms, acupuncture mushrooms ... or any other mushrooms. In particular.
Janan also uses chrysanthemum vegetables (as the Vietnamese call it), carrots, leeks, tofu, Chinese cabbage, cabbage or other optional vegetables. The hot pot to enjoy sukiyaki is characterized by a shallow base of the bottom than conventional pots, so the amount of water used for the pot is quite small. First, the basic ingredients will be added to the fryer to create fragrance and then add the seasoning water to boil, when the mushpot start (optional ) and then dip with the sauce made from the egg. Soft beef, fatty aroma, sweet crunchy mushrooms and other delicious ingredients. As a high-class dish, sukiyaki hotpot is made from premium ingredients. Beef is the main ingredient, be it Australian or Kobe beef, beef in Japan this dish is usually eaten on special occasions or after payday. Beef will be sliced into large and thin slices so that when dipping meat is rich spic sweet taste.
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Ramen
The oldest dish in Japan
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hoyu Ramen has the brown color of soy sauce and the light aroma of soy beans. Usually, Shoyu ramen is served with curly noodles, pork, some vegetables, seaweed ... This is a fairly popular type of noodles, especially if you come to Tokyo, you will see Shoyu noodles everywhere. Tonkotsu is commonly known as “pork bone”. The broth of this noodle is usually milky in color. The color and flavor of the broth depends on the boiling point of the pork bone and the fat of the simmered pork fat at high temperatures for many hours, some places are simmered for about 20 hours. Some people even compare
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The broth of Tonkotsu noodles as milkshakes hio’s savory broth is considered to be the oldest ramen broth in Japan. In fact, Shio is understood as “the salty taste of salt” and sea salt is the traditional noodle spice. Typically, a bowl of Shio noodles is often cooked with chicken or pork. The broth is usually clear, yellow in color, the flavor of this ramen is indisputable and rejection. Usually shio ramen will be served with seaweed. This ramen originated in Hokkaido, around the 1960s of the last century, Miso broth is considered to be the “youngest” broth in Japan. sweet taste, along with a delicious aroma to attract
To get the captivating charm, people cook broth with chicken combined with fish, sometimes with pork fat cooked for hours to create a sweet but seductive taste. This type of noodles is also known as cold noodles. Unlike other types of noodles eaten in cold weather, Tsukemen Ramen is preferred by Japanese when eaten in hot weather. The cool feeling from the noodles can alleviate some of the hot, hot in the summer. dles and then dip with broth and enjoy .Tsukemen Ramen is preferred by Japanese when eaten in hot weather cooked with chicken or pork.
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Soba
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oba noodles are traditional Japanese noodles made from buckwheat, along with Sushi, Tempura making typical Japanese dishes. Soba noodles develop from hot to cold noodles, Morisoba or Yazarusoba are also popular. If there are specific Soba restaurants, then there is also a type of standing Soba noodles, and cup noodles only need to be filled with boiling water to be enjoyed. Nori (seaweed) noodles are used as Zarusoba, and Morisoba-free Nori. Soba restaurants, then there is also a type of standing
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In addition to chopped scallion spice, you can put other spices in a bowl of hot Soba noodles, depending on your preference, you can use seven flavors of chili with Morisoba cold noodles, or Wasabi with Zarusoba. Popular with restaurants is that when they order and have just eaten Zarusoba or Morisoba They will bring you a type of Soba noodles called Sobayu that have been boiled with boiling water. Using this Sobayu wedge with diluted sauce after enjoying Morisoba.
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hopped scallion spice, you can put other spices in a bowl of hot Soba noodles, depending on your preference, you can use seven flavors of chili with Morisoba cold noodles, or Wasabi with Zarusoba. Popular with restaurants is that when they order and have just eaten Zarusoba or Morisoba, they will bring you a type of Soba noodles called Sobayu that have been boiled with boiling water. Using this Sobayu wedge with diluted sauce after enjoying Morisoba is really The culture of not making sounds with meals has become the style of many countries, but in Japan when eating Udon or Soba, making sounds is not the wrong way. It is thought that sipping noodles and inhaling air can enjoy the fragrance of Soba noodles. Sobatsuyu broth of the Kantou region is made from Dashi soup (stewed tuna broth), Koikuchi and Mirin soy sauce, mixed with cooked sugar, very rich color and flavor. On the other hand, in Soba of Kansai, the flavor of Dashi soup made Tuna and sometimes made
Hot & Cold from kelp is the main the color is also pale due Use of Koikuchi soy sauce. This is Japanese food using Chinese noodles with Tare sauce. Typically, it is served with chopped ingredients such as shredded eggs, ham, and vegetables, and it is widely used as the typical summer noodles in Japan. As an independently developed noodle dish that originated from Chinese noodles, it later spread throughout Japan. Currently in Japan this is a food that is so popular that people call it national food. This is a large, white type noodle that is kneaded into a noodle by adding a small amount of salt water to the flour. Eat by seasoning soy sauce with tuna soup, or dip in boiling water and eat with Tsuyu sauce. The most famous delicious udon in Japan is the udon noodles in Kagawa prefecture. Pasta pasta is a unique dish in Japan that has a combination of tomato sauce with, ions, pasta, and bacon Thought to have been developed by the chef of a hotel in Yokohama, who invented
it from the suggestion of an American soldier’s meal. Soba noodles come to life like Hikkoshisoba (moving Soba noodles), Nenkoshisoba (Soba noodles on New Year’s Day). In the Edo period, in addition to the established Soba noodle restaurants, the type of Soba noodles sold at nighttime outdoor eateries also served a lot. There was also a lot of attention in the way Edo people used Soba. For example, when eating Morisoba noodles, they just dab at the top of the noodles with the sauce, then put them in their mouth without chewing and swallowing. This is the way to enjoy the original taste of Soba Soba noodles favored by the Edo people have become a delicacy in the lives of Japanese people such as Hikkoshisoba, when people moved houses, to tighten their friendship, they gave away Soba noodles The nearest neighborhood, or Nenkoshisoba, is eaten on New Year’s e dles sold at night-time outdoor w w w. f o o d w o r l d . c o m
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Ethereal taste
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ofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm bean curd is a food Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its s Asian cuisines,[2] and has been consumed in China for over 2,000 years into solid white blocks
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Tempura Tofu
Used in daily meals in Japan
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ofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago.[3] Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan[12][13][14] during the Nara period (710–794). Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries.[15] It spread to other parts of Southeast Asia as well.[16] This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet
of East Asian Buddhism.[12] Li Shizhen, during the Ming Dynasty, described a method of making tofu in the Compendium of Materia Medica.[17] Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with regional variations in production methods, texture, flavor, and usage. The most commonly held of the three theories of tofu’s. In Chinese history, important inventions were frequently attributed to important leaders and earthed from an Easteded suan origin of tofu
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Tempura “
With the sophistication, harmony and richness in flavor, tempura - the famous traditional fried dish of the land of cherry blossoms has conquered even the most fastidious diners. With the attractive yellow skin, just a bite will feel the crispness
Tempura is a Japanese cuisine consisting of seafood, vegetables, breaded tubers deep fried in oil. The word tempura is usually written in Japanese his is a fairly common dish in Japanese meals, from boxed meals to high-end parties. Around the world, tempura along with sushi are the best known Japanese dishes. What makes the difference between tempura and fried foods such as ebifurai is the dough, oil and dipping sauce and spices. The flour used to make tempura is a paste made from flour, egg yolks and cold water. Frying oil is a mixture of regular cooking oil and sesame oil. Dipping sauce or spices depending on the taste of each person or each store, can be soy sauce (today there are types of soy sauce for ready made tempura), refined salt. There are also Japanese peo into soy sauce.
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“Conquering the taste of the world”
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Yakitori
Yakitori is a famous street food in Japan
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ince Yakitori first appeared in the Edo period, the word Yakitori was seen on the menu dedicated to the lord of Kokoro (now the city of Nagano), but it was probably the roasted wild bird meat.
They are usually quite small and dark, serving a variety of fine wines and food. Currently in Japan, “yakitori” can also mean all kinds of skewers in general. Besides Yakitori, Japanese people often say Kushiyaki refers to these skewers.
The term “described in a book from 1643 is grilled skewered poultry meat with soy sauce and sake. Yakitori was influenced by European merchants when they introduced the technology of chicken farming industry. Japan, turning chicken into a premium ingredient, and also the main ingredient for yakitori.
Yakitori flavoring can be made from salt (shio) or yakitori sauce (tare). With these two flavors, each part of the chicken will turn into dishes. Tare is made from soy sauce, Mirin, sake, and sugar.
During the Meiji Restoration, the meat-eating culture was introduced to Japan (Japanese eat fish) and Yakitori was also commonly used.
The recipe has a balance between salinity and sweetness. Can add ginger, othere the sauce to suit the taste, just sprinkle salt before baking. This is a dish that can be enjoyed with simply salt, eaten by dipping the chicke sauce.
However, the chicken served in restaurants is expensive, so ordinary people cannot afford it. So they used bones, tendons emitted from restaurants like this and skewered on a grill, from which Yakitori began to be Yakitori are sold at street stalls during the festival, because they are skewered into sticks so no need chopsticks can also walk and eat. Yakitori since birth, it has been a popular low-cost delicacy of ordinary.
During the 1960s, yakitori bars in Japan became very popular. They are usually quite small and dark, serving a variety of fine wines and food. Currently in Japan, “yakitori” can also mean all kinds of skewers in general. Besides Yakitori, Japanese people often say Kushiyaki refers to these skewers oy sauce, Mirin, sake, and sugar. The recipe has ween salinity and sweetness Japanese people often say Kushiyaki
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Katsudon
“The name of this dish also means winning. Therefore, scholars often eat Katsudon before the start of the important exam�
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atsudon is a combination of tonkatsu (pork chops) and donburi (traditional meat or fish rice). Katsudon is a traditional Japanese fried ribs rice and served with eggs and other spices.
The change includes katsudon sauce such as demi katsudon (with demi-glace dare katSudon (with soy sauce, Niigata style), and miso katsudon (popular in Nagoya)
Japanese people often eat katsudon with white rice with fried meat cut into pieces, the best dish when freshly cooked because pork will keep the crispness of the fried layer and the familiar heat of the newly baked dish.
The food that Japanese students especially loved before the exam because katsudon in Japanese means victory. Despite its success, katsudon is a reminder of the mother’s family and cooking hands.
Katsudon is usually served with a pickled vegetable and a small bowl of miso soup. Today, in addition to using Japanese pork, they also innovate with ingredients such as beef and chicken katsudon, etc in Japanese means victory. Despite its success, katsudon is a reminder of the mother.
There is an amusing anecdote about Katsudon food in Japan, where Japanese police often let suspects eat katsudon and say, “Do you ever think your parents would feel how knowing this?� . Since then, Katsudon pork rib rice is considered the warmth in the family.
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Oden
Oden’s name comes from “Dengaku”, meaning grilled tofu skewers.
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t the beginning of the Showa period, oden appeared only in restaurants or street vendors, and rarely Japanese cook oden at home. However, some time later, Oden sauce spiced up and sold widely in food markets. Anyone can use this spice to cook oden easily. Therefore. Oden became popular as a daily family food. Even since the ‘80s, Oden spice soup has begun to be sold at convenience stores and more and more people are aware of this dish. First, remove Konbu gredients like radish and eggs can be boiled in the water longer. Followed by Hanpen, this dish boils quickly but it is also quite soluble! Then reduce the heat and continue to boil. However, you should cut them into small pieces or use a knurled knife on the surface to cook them well inside. Oden is best eaten with mustard. In Japan, eating oden and drinking warm sake are a great way to keep your body warm especially during the cold winter! Of course, more and more tourists coming to Japan know about Oden. Try this dish at least once and share your thoughts with us!Later, the “Dengaku” was born, tofu covered with Miso sauce after baking. After the Edo period, many new types of Dengaku appeared, such as taro, eggplant and Konnyaku. In Japan, it’s easy to find Oden in any convenience store. This dish is especially popular in the winter. Let’s explore Oden’s history and how to enjoy Oden!
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