Bento boxes are a tradition, a necessity, and a way of enjoying food that looks ridiculously pretty and is easy to eat on the go. Bento boxes also tend to be very healthy, usually containing many different foods such as fruits, vegetables, meat, rice, and fish.
Chawanmushi is a Japanese hot appetizer. It is a type of egg custard steamed in a cup, but it is not sweet. You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. “Chawan” means teacup or rice bowl and “mushi” means steamed in Japanese, and it is indeed steamed food in a cup.
Chazuke (茶 漬 け, ちゃづけ) or ochazuke (お 茶 漬 け, from cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Common toppings include Japanese pickles , umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi.
Gyūtan (牛タン) is a Japanese food that is made from grilled beef tongue. The word gyūtan is a combination of the Japanese word for cow (牛, gyū) and the English word tongue. Since gyūtan literally means "cow tongue," the word is also used to refer to cow tongues in Japan.
Jiaozi ([tɕjàu.tsɨ] ( listen)) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.
The origin of the food name,Karasumi (からすみ : 唐墨) The Japanese word,Karasumi (唐墨),is literally translated to Chinese ink. The reason why the food was named Karasumi meaning ‘Chinese ink’ in Japanese is because the shape looked like a Chinese ink stick. The history of Karasumi. It is said that the Japanese delicacy came from China in the Japan’s Azuchi-Momoyama period from 1573 to 1603.The original Karasumi was made from Spanish mackerel roe.
Matsusaka beef belongs to Japanese black that also includes Kobe-gyu and Yamagata-gyu. 2. Features of Matsusaka beef? Matsusaka beef is produced in a part of the cattle that belong to Mie prefecture. Moreover, Matsusaka beef only refers to the nulliparous cows. It’s because their meat is the softest and most marbled one.
While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles.
Monjayaki (もんじゃ焼き, often called simply "monja") is a type of Japanese pan-fried batter, popular in the Kantō region, similar to okonomiyaki, but that uses different liquid ingredients. Ingredients. The ingredients in monjayaki are finely chopped and mixed into the batter before frying.
I really love good Japanese food. There are literally hundreds of foods that I have heard about but never tried. One of the most common foods that I hear about students making is nikujaga. Because it doesn’t take so much time and effort to prepare, it’s a kitchen favorite especially in this town where there […]
Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative. Most Japanese convenience stores stock their onigiri with various fillings and flavors. There are even specialized shops which only sell onigiri to take out.
Although it is not part of osechi ryori, sushi is regarded a celebratory food in Japan and most holidays include one variation of sushi or another. Japanese New Year makes a special occasion to enjoy otoro sushi, where you feast on the most valued part of the tuna belly.
Japanese is a poetic language, there’s a story behind their words, and often hidden meanings in names or characters. This dish, oyakodon, is a great example. The two main ingredients are chicken and egg and the ‘oyako’ in the name reflects that – it means ‘parent and child’.
Typically in restaurants, sashimi is served on top of shredded daikon (white radish) along with pickled ginger, wasabi and soy sauce. In high end Japanese/Sushi Restarants, the fish are alive in fish tanks ready to be prepared and freshly served for the customer.
Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
Tamago gohan (literally "egg rice")—rice mixed with a raw egg—is Japanese comfort food at its simplest. Start with a bowl of hot rice, then break an egg into it. Season it with a little bit of soy sauce, a pinch of salt, and a shake of Aji-no-moto, a Japanese brand of pure powdered MSG.
Nori tsukudani is made with simple ingredients-nori seaweed and seasonings; Nori Tsukudani with Shiitake has added shiitake mushrooms. Nori seaweed is rich in protein, vitamins, and minerals. We make it without MSG and thickener so you can feel its natural, smooth texture.
With Japanese yakiniku, each plate is for one serving of meat and adults can easily eat more than one plate. So with yakiniku, variety really is the spice of life as there are more choices and flexibility, and if you still have room for the side dishes, you can always order those too.