donburi is a word used to refer to all types of cooked rice that are filled with cooked rice that has been compacted in a round bowl – the type used by the ancient Japanese as a simple lunch box. You can easily find Donburi appearing in both specialty restaurants as well as can be found on the menus of all types of restaurants.
Donburi is identified as appearing and beginning to be popular during the Edo period. At that time, people cook rice and compress it into a round bowl, put grilled eel meat on top with some vegetables, pickle, close the lid and bring it with them.
Some of the most popular types of donburi are gyudon (beef rice), katsudon (rice with tonkatsu), tendon (rice with tempura), oyakodon (rice with chicken and egg), tekkadon (rice with tuna – maguro), and kaisendon (rice with raw seafood).
The frame Noodle is also very famous and is also considered as one of the pure Japanese noodle dishes after Udon, Soba or Somen.
According to some documents in 1, warlord Tokugawa Mitsukuni was the first person to taste Chinese noodles treated by a Confucian. Then in 1665 a shop in Hakodate city advertised the service of “Nanjing Soba” in the Hakodate Times. Nanjing soba was officially introduced in Yokohama in the middle of the Meij era and Ramen was officially served at Rairaiken in Asakusa in 1884.
Ingredients of a bowl of Ramen noodles will include: Noodles are made from wheat flour, water, salt and ash water. The form of Ramen noodles is also quite diverse, but basically, they are all the same in terms of ingredients and recipe. Ramen noodle soup is formed from the blending of Dashi and Tare. Dashi for Ramen noodles is cooked from chicken bones, pork bones, beef bones, dried fish shavings, kelp, sardines, Shiitake mushrooms, seafood, onions,… Tare are the spices that are added to the Dashi broth to flavor the noodles. Tare seasoning of Ramen includes Shio, Shoyu and Miso. In addition, Ramen has some other ingredients such as fresh vegetables, pork, dried vegetables and boiled eggs.
Sukiyaki beef hot pot
Next is the dish SukiyakiThis is a famous hot pot dish in Japan that is made right on the table by cooking together thin slices of beef with vegetables, tofu and noodles. This dish is served in a very shallow pot of iron alloy. The main ingredients of sukiyaki hot pot are thinly sliced beef and mushrooms, tofu, onions, shirataki….
The top-notch beef pieces included in the hot pot are usually thinly sliced, briefly dipped in hot pot broth and then dipped in a bowl of beaten raw chicken eggs, the heat of the beef makes the eggs cooked and forms a thin layer around the outside. The soft and sweet taste of beef mixed with the fatty taste of eggs is very attractive, once you have eaten it, you will surely only be addicted to its deliciousness.
Not only diners coming to Japan like this dish because of its uniqueness and deliciousness, but Japanese families also quite like this dish. Family members often sit around the steaming Sukiyaki pot and enjoy this hot, delicious dish.
Onigiri rice balls
Onigiri rice balls Japan is a very familiar rice dish for Japanese people as well as tourists. Undeniably delicious, new flavor from the crunchy taste of seaweed mixed with soft rice coating and various fillings has become an indispensable dish in the life of every Japanese. Cooked rice balls called Onigiri or Omusubi are sold in convenience stores, department store basement dining rooms, and specialty restaurants.
These rice balls are usually small to taste, seasoned with salt, and often contain fillings such as umeboshi (Japanese salted apricots), okaka (shredded dried tuna and konbu seaweed), or salmon.
Takoyaki octopus cake
Ochazuke green tea rice
Ochazuke green tea rice It is considered as the most processed mixed rice dish and is extremely loved by tourists as well as Japanese people. A bowl of Ochazuke green tea rice is made up of the following basic ingredients: hot rice – seaweed – salmon slices – pork – salted apricots – some raw seafood (squid, caviar…)… and green tea juice. hot. The teas used in Ochazuke are not flavored teas but simply ‘unique’ Japanese green tea, and thus the flavors of the ingredients in this signature rice bowl not lost. In addition, people can use more, process some other ingredients depending on the taste of each region. Wasabi can also be mixed in this rice dish if there are raw seafood, grilled seafood … in the dish.
Ochazuke is often eaten by Japanese people in the cold season, the taste of hot tea mixed with the following indispensable ingredients of Ochazuke makes this dish a favorite all over Japan.
Kare Raisu Curry Rice
Curry rice (Kare Raisu) is rice mixed with Japanese curry sauce that can be served with savory foods such as tonkatsu. Curry is not a seasoning of Japanese origin, but has been used in Japan for more than a century. Kare Raisu is a very popular dish, and inexpensive Kare Raisu restaurants are available in many places especially in and around train stations.
Japanese curries are different from Indian curries, Indian curries are made with a wide variety of spices and herbs, sometimes up to 20 spices per pot, and often use chicken or chicken. Lamb; Japanese curry is only cooked with curry powder and uses pork (Eastern Japan), beef (Western Japan). This will definitely be your unique culinary experience right in the land of Phu Tang!