A Food Lover's Guide to Japan

 Author: Anushka Palwankar (2563)

Estimated Read Time: 5 minutes

A Food Blog - Japan

Source: https://www.byfood.com/

One of the few nations where daily meals are a balanced diet is Japan. A whole-foods-based diet with a focus on fish, shellfish, and plant-based meals and little animal protein, added sweets, or fat is the traditional Japanese diet. Traditional Japanese food, sometimes referred to as "washoku," is composed of tiny dishes with straightforward, seasonal ingredients. Instead of using a single large plate, Japanese people regularly eat various dishes—typically rice, miso, some fish or meat, and then two or three vegetable dishes—from little bowls. These meals are typically passed around and eaten by the gathering.

A must-do when visiting Japan is to sample the native cuisine. Here are some regional dishes that you simply must try, morning to night!


Morning

Ohayou Gozaimasu! In Japan, as in most other nations, breakfast is seen as the people's morning fuel. Every morning when preparing breakfast, a well-balanced meal consisting of a main dish and many side dishes is meticulously created.


The typical Japanese breakfast is in the form of a set meal, with rice as the main course, miso soup as a dipping sauce, and ohitashi (boiled vegetables) as a side dish. On the side, rice is frequently served with grilled fish, pickles, and natto (fermented soybeans). The traditional Japanese breakfast consists of Gohan (a bowl of steamed rice or porridge), Shiru (a bowl of miso soup), Okazu (a main dish and 2 side dishes composed of vegetables, tofu or fish), and Kouno mono (a dish of pickled vegetables).


A Japanese Set Meal

Source: https://eateryjapan.com/


  • Miso soup: The broth for miso soup is created by dissolving the miso paste after boiling a variety of raw ingredients in hot water. Tofu, dashi stock (soup stock), scallions and wakame seaweed are typical components in miso soup. In addition, deep-fried tofu, eggplant, and mushrooms are often used components. The good bacteria and improved intestinal health are both attributed to the miso paste.
  • Natto: Another common morning item in Japan is natto, which is prepared by fermenting soybeans. It is a sticky meal that resembles a paste. Natto is highly healthy and high in protein because it is produced from soybeans, and has a beneficial effect on the gut and supports blood clotting.
  • Tamagoyaki: Yet another delectable morning option, it is an egg dish which is created by continually spreading a beaten egg mixture in a heated square pan. Once it has lightly cooked, repeatedly roll it up. The beaten egg solution is flavoured with mirin (sweet rice sake), soy sauce, sugar, and dashi (Japanese soup stock), giving it a taste that is distinct from that of plain eggs. Tamagoyaki is a very well-liked meal among many people, especially among children, owing to its sweet flavour. Dashimaki tamago is an alternative if sweet foods aren't your thing. It is produced by adding dashi broth to a mixture of beaten eggs, which is then baked. Simply put, it is a tamagoyaki that is not sweet.
  • Ohitashi: Ohitashi is a Japanese vegetable dish that is prepared by dipping boiling vegetables in a dashi stock and soy sauce spice mixture (or dashi-tsuyu). In recent years, dashi-tsuyu, or cooked veggies dipped in soy sauce, has also frequently been referred to as ohitashi. The two vegetables that are most frequently used for ohitashi are spinach and komatsuna. They have iron in them, which is thought to help prevent anaemia. Ohitashi gains flavour when dried bonito flakes (fish flakes) are added, making it even more delectable.
  • Yakizakana: Fish that has been expertly grilled and served with rice is known as yakizakana. Among the many varieties of fish used in yakizakana, mackerel, horse mackerel, saury, atka mackerel, and salmon are popular choices. Simply generously salt the open fish, whole fish, or fish fillet, then broil it over charcoal or gas until it is nicely browned. The flavour of the fish is enhanced by the salt, which is grilled fresh fish.
  • Tsukemono: Tsukemono is a Japanese pickle dish produced by fermenting several ingredients for a long time in a pickling liquid like vinegar or salt. Additionally, ingredients containing fermentative bacteria, like bran or koji mould, are frequently used as the pickling liquid to make these pickles. Cucumbers, turnips, Japanese radish, and eggplants are among the vegetables that make up the majority of the ingredients in tsukemono pickles. Additionally, kombu (kelp) is frequently added to pickles to enhance their umami flavour. Tsukemono pairs well with rice because of its powerful flavour.

Green Tea


More breakfast recommendations: Japanese pancakes, with a very souffle type texture; Tamago Gohan, breakfast bowl with rice, egg yolks, soy sauce, and sesame seeds; Okayu, a classic rice porridge; and of course Green Tea, tea that is made from Camellia sinensis leaves and buds. 

Japanese Pancakes



Afternoon
Konnichiwa! For lunch, a variety of noodle meals and rice bowls are popular, for instance ramen, soba, udon, and gyudon beef bowls. Although Japan is known for having small food portions compared to many other countries, you'll be surprised by how extremely filling (and occasionally rather big) lunches in Japan are. There are some commonly consumed lunches, including:

  • Gyoza: Moon-shaped dumplings are called gyoza. In Japan, there are numerous variations of gyoza. "Yaki-gyoza" is one of the most well-known types; the dumplings are made with a filling of minced pork, cabbage, garlic, onion, and ginger. After that, they are lightly cooked until they are crisp and a lovely dark gold colour. Eat them with a soy sauce, rice vinegar, and hot oil dip.
Gyoza

  • Teishoku: The specifics of a teishoku lunch vary slightly depending on the establishment, but they typically include rice, miso soup, pickles, a small salad, and a main dish. The main course is usually your choice, and popular choices include tonkatsu, fried fish, tempura, beef over rice, and Japanese curry. The teishoku meal, or set meal, makes effective use of the idea that eating a variety of foods in smaller amounts makes you feel fuller and faster than eating only one or two foods in bigger amounts.
  • Kushikatsu: This meal, also known as kushiage, is skewered meat, fish, or vegetables that have been deep-fried till crunchy. Its process is described by the etymology, which uses the terms Kushi (the skewers used) and katsu (the deep-frying of a beef cutlet). Some of the more intriguing varieties are made with lotus root, cartilage (nankotsu), gizzard, and bamboo shoots (sunagimo).
  • Gyudon: Gyudon, which means beef over rice, is a delectable one-dish dinner. Thinly sliced beef and tender onion are placed atop a bed of steaming rice, which has been flavoured with mirin and soy sauce and cooked in dashi broth (a common Japanese ingredient). A lightly cooked egg may occasionally be placed on top of the dish.
  • Omuraisu: Known as Omurice in the west, it is an omelette that has fried rice inside and is often served with ketchup on top. Typically, chikin raisu (chicken rice) is served in this meal, encased in a thin layer of fried scrambled eggs. Various substances are used to flavour the rice. Rice is frequently stir-fried with a variety of meats—usually chicken—or vegetables, and it may be seasoned with anything from beef stock to ketchup to demi-glace to white sauce to just salt and pepper. To make omusoba, fried noodles (yakisoba) are occasionally used in place of rice.
Omuraisu


More lunch recommendations: Buta-No-Shogayaki, ginger pork; Katsudon, a bowl of rice is served with a topping of deep-fried pork cutlet, egg, vegetables, and condiments; and Onigiri, a rice ball flavoured with spices and/or vegetable, meat or seafood fillings. 

Onigiri


Night
Konbanwa! Dinnertime, when people prefer to interact, eat a variety of delectable foods, and drink sake, is typically when the more lavish cuisine is enjoyed. The Japanese cuisine cannot be complete without these: 
  • Sushi: Raw fish is served as sushi over rice that has been gently vinegar-seasoned. It features a range of flavours and textures, including plump, juicy amaebi (sweet shrimp) and sour, creamy uni (sea urchin roe). Contrary to popular assumption, sushi really refers to sour rice rather than raw fish. Any dish cooked with sushi rice, or sour rice, with either an egg, veggies, or seafood is referred to as sushi. Sushi usually comes in 5 types: Nigiri, Sashimi, Chirashi, Oshizushi, Temaki, and Uramaki.
Uramaki Sushi

  • Ramen: Egg noodles and a salty broth make up ramen. It is the preferred late-night dinner in Japan. There are four main types of soup: salt, miso, tonkotsu (pork bone), and soy sauce. If you enjoy instant ramen, you can always add soy sauce, chilli paste, green onions, a soft-boiled egg, and any additional toppings you desire to your next bowl.
  • Soba: Long, thin buckwheat noodles known as soba are a mainstay of Japanese cuisine, especially in the mountainous areas where buckwheat, a tough grain, grows better than rice. The noodles are offered either at room temperature on a bamboo mat with broth on the side for dipping or in a hot, soy sauce-flavored broth. A fried noodle meal called yakisoba is made with noodles that have been grilled, pork, cabbage, and other vegetables.
  • Yakitori: Yakitori means “barbecue chicken” in Japanese. In Japanese cities, yakitori is a common street snack that may be found on any corner. These chicken skewers are smeared with a sauce consisting of mirin, sake, soy sauce, and sugar before they are cooked. You can buy one to have as a quick snack or serve them as your main dinner with rice and vegetables.
Yakitori


More dinner recommendations: Tempura, seafood and vegetables traditionally fried in sesame oil; Kashipan, a sweet bun, baked with cookie dough on top or sweet bean paste inside; Nikujaga,  a meat and potato stew made with soy sauce, mirin, sake, and sugar; and Takoyaki, octopus smothered in batter, fried, and topped with seaweed and mayo.  

Kashipan



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