The typical Japanese meal consists of rice, miso soup, pickled vegetables, and fish or meat. Several noodle types can also be used for meals instead of rice, although not a replacement, such as udon, ramen, and soba. Within a variety of dishes, seafood is used (fish, squid, octopus, eel, and shellfish). The consumption of large amounts of seafood is believed to contribute to the low heart disease rate, the lowest worldwide in fact. Rice itself has multiple uses aside from being directly consumed; it is used to make rice cakes (mochi), rice crackers (senbei), and rice wine (sake). Onigiri are rice balls that are wrapped in dried seaweed with seafood or vegetables in the center. Soybeans are able to provide two foundations of Japanese cuisine, which are soy sauce and miso. Tofu serves as a popular protein source, derived from soybeans.
Food Basics
Sushi Versus Sashimi
While sushi is commonly known as the ultimate Japanese food, there are others that are unknown to most. Sashimi can be confused as being the same as sushi, although differences are present. Sashimi consists of thin raw fish slices served with wasabi and shoyu. While extremely similar, sushi is served on vinegared rice and includes cooked seafood, vegetables, and an egg.
Domburimono
The name origin of the dish is from the Japanese word for bowl; domburi. A bowl of rice is covered with one of many toppings, such as boiled beef, chicken and egg, deep-fried shrimp, or deep-fried pork cutlet and egg. Domburimono is part of a reasonably priced lunch set with pickles and miso soup.
Tempura
Tempura is quite simple in fact, as it describes seafood or vegetables that are deep-fried. Dipping sauce and daikon root is served with the tempura. “Tempura” originates from the Portuguese word “tempero,” meaning gravy or sauce. At the time, Portuguese and Spanish culture was being introduced to Japan. Tempura can be served with a side bowl of rice and soup (tendon), or on a bowl of rice or noodles. The latter is referred to as either tempura udon or tempura soba.
Sukiyaki
Sukiyaki is a stew of vegetables and beef that is cooked in a special cooking pot (nabe) and dipped in a bowl of beaten raw egg. Vegetables used are usually green onion, shiitake mushrooms, and chrysanthemum leaves (shungiku). Tofu and gelatinous noodles (shirataki) are added. The ingredients are cooked in a sauce made from sugar, soy sauce, and sweet cooking sake (mirin).
Shabushabu
Paper-thin slices of beef are dipped in a pot of boiling water and broth, then into a sesame sauce before consumption. Before the latter, vegetables (enoki mushrooms and Chinese cabbage) are added with tofu and shirataki. While cooking, they are dipped in soy and citrus sauce. After the cooking has completed, udon can be added to the pot with the broth. Flavorings that can be used are crushed garlic, chives, and daikon.
Okonomiyaki
The best description for okonomiyaki is “a Japanese pancake.” Vegetables and meat / seafood are mixed with batter and cooked on a griddle. In its preparation, okonomiyaki is flipped and cooked on both sides. Special sauce and mayonnaise serve as toppings. It is also sprinkled with dried seaweed and fish flakes; can include fried egg or soba.
Yakitori
Yakitori translates to “broiled chicken.” Various cuts of meat, such as liver and heart, are cooked over a charcoal grill. Vegetables are also cooked, such as green peppers, garlic cloves, and onions. The dish is flavored with either a tangy sauce or salt. Yakitori is common in Yakitoriya (yakitori restaurants), although other foods are served.
Yakiniku
Yakiniku translates as “grilled meat” and consists of bite-size pieces of beef.that are grilled on the diner’s table. Pork, chicken, seafood, and vegetables are included to a lesser extent. While in Japan it is translated as “Korean barbeque,” elsewhere it is referred to as “Japanese barbeque.”
Natto
Natto consists of fermented soybeans with a pungent smell and stringy, sticky texture; like a spider’s web. People tend to either love it or hate it quite bluntly. It is usually served with chopped onions and a raw egg, mixed into a bowl of rice.