The Simple Guide To Japanese Cooking

20:30' 23-11-2017
The two main features of traditional Japanese cooking are raw food and seafood. This uses food in its purest form, giving you the best of its flavour. But there is also a wide variety of cooked food.

    Kết quả hình ảnh cho sushi



    Cooked food is usually meat based or noodle based. Japanese noodles, or ramen, come in four varieties. Shio is salt based, shoyu is soy sauce based, miso is soy paste based, and tonkotsu is pork based. Miso and tonkotsu ramen are heavier than the first two.


    Like most of Asia, Japanese are fond of sauces and pickles. Shoyu (soy sauce) is common, and can be either dark or light. The gluten-free form is called tamari.

    Ponzu is a citrus based sauce. Teriyaki is a savoury sauce made by cooking with a mixture of soy, sugar and mirin. Mirin is a rice wine like sake, another cooking ingredient.

    The wellknown wasabi is sometimes called Japanese horseradish, but it is only similar to horseradish, it is not the same thing. Wasabi has a unique flavour, tart and spicy.


    Sushi, raw fish and rice wrapped in sheets of seaweed called nori, is the famous fast food of Japan.

    Sashimi, the raw fish slices mixed with rice for the sushi stuffing, must be made from fresh fish only. The eyes of the fish should be clear and bulging. Use a very sharp knife to slice the fish for sashimi.

    Cook the rice with kombu (kelp), then add rice wine vinegar, sugar and salt. If you don't use rice wine vinegar, cider vinegar is all right.

    Hiro T


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Keywords: japanese cookingnoodlesseafood

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