洋食 yōshoku

In Japanese cuisine, yōshoku (洋食 western food) refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. At the beginning of the Meiji Restoration (1868 to 1912), national seclusion was eliminated, and the Meiji Emperor…

鍋物 Nabe

Nabemono (なべ物, nabe “cooking pot” + mono “thing or things, object, matter”) or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and “things in a pot. Most nabemono are stews and soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining…

天ぷら Tempura

Tempura ( 天麩羅  is a classical Portuguese dish brought to and popularized by Japan, consisting of seafood or vegetables that have been battered and deep fried. Japanese ancient deep-fried food was either simply fried without breading or batter, or fried with rice flour. However, toward the end of the 16th century, a method using flour and eggs…

そば – 蕎麦 Soba

Soba  is the Japanese name for buckwheat. It usually refers to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. In Japan,…

フグ Fugu

Fugu (河豚; 鰒; フグ) is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. In Korean, it is called bogeo (복어) or bok (복). Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared…

うなぎ Unagi

  Unagi (うなぎ) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (nihon unagi 日本鰻 ). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese. Unagi is served as part of unadon (sometimes…

鮨 Sushi

Sushi (すし, 寿司, 鮨) is the Japanese preparation and serving of specially prepared vinegared rice (鮨飯 sushi-meshi) combined with varied ingredients (ネタ neta) such as chiefly seafood (often uncooked), vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the key ingredient is sushi rice, also referred to as shari (しゃり),…

Rice

Japanese rice refers to a number of short-grain cultivars of Japonica rice including ordinary rice (uruchimai) and glutinous rice (mochigome). Ordinary Japanese rice, or uruchimai (粳米) is the staple of the Japanese diet and consists of short translucent grains. When cooked it has a sticky texture such that it can easily be picked up and…

Katsuobushi

Alongside soy sauce and miso, one of the primary seasonings is katsuobushi––the secret behind the dashi stock that provides the mouthwatering body of Japanese soups and hotpots, and an ingredient that has few parallels in other cuisines around the world. So what is katsuobushi, exactly? Many diners from overseas first become aware of the substance…

弁当 Bentō

Bento (弁当 bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento holds rice, fish or meat, with pickled or cooked vegetables, usually in a box-shaped container. Containers range from disposable mass produced to hand crafted lacquerware. Bento boxes are readily available in many places throughout Japan, including convenience stores,…

Wasabi

Oh yes I love wasabi! the way it tricks me when I can’t control it and brings fire inside my nasal ways…like cleaning through the passage I love the taste and the fact that complements almost everything I combine it with.. I knew it was a plant but I learned a lot more with the…

Jiro’s Dream of Sushi

Jiro is a great Sushi perfectionist.A lovely documentary about a legendary sushi artisan chef! He is a Japanese chef and owner of Sukiyabashi Jiro, a three-Michelin-starred Japanese sushi restaurant in Ginza, Chūō, Tokyo, Japan. Ono has been regarded by his contemporaries and peers as the greatest sushi craftsman alive and is credited with innovating methods…