Top 21 Favorite Japanese Food

Tempura is no different from the fried dishes we usually know, the main ingredients of Tempura are vegetables, shrimp, which are coated with flour and then deep fried in oil. What sets Tempura apart from regular breaded fritters is the way the dough is mixed, the way it is fried, the accompanying condiments, and its dipping sauce. The dough for making Tempura is a paste of flour, egg yolks and cold water. Oil for frying is a mixture of ordinary cooking oil and oil sesame. Dipping sauce or seasoning depends on the preferences of each person or each store, it can be regular soy sauce or soy sauce made specifically for Tempura.

The ingredients for Tempura are very simple, just vegetables such as pumpkin, eggplant, potatoes, sweet potatoes, … and fresh seafood such as shrimp, squid, fish, … but popular. The best is still the shrimp Tempura. When ordering, you should order the mixed Tempura plate including Vegetable Tempura and Shrimp Tempura to be able to enjoy all the different types of Tempura. You will feel the crispy taste of Tempura powder on the outside, the soft taste of shrimp or the crispy taste of vegetables inside.

Mochi cake is one of the traditional premium cakes of Japan, this is a traditional cake on Tet holiday that is very popular with Japanese people. The ingredients to make the cake are nothing but rice but must use sweet and sticky sticky rice, the Japanese call it Mochi rice. Because it is made from sticky rice, Mochi cake has a very high adhesion, the cake is made of 3 layers of ingredients: The outside is a layer of Mochi rice flour, the middle is a layer of flavor mixed with Japanese beans, and the inside is cold cream. The cake will be more delicious when it is kept in the refrigerator for about 15-20 minutes.

Ramen noodles actually originated in China but it is not clear when it was introduced to Japan. One of the most important elements of Ramen noodles is the broth, the water of Ramen is a mixture of Dashi broth and juice. A bowl of Ramen noodles has the main ingredient of noodles served with sliced ​​pork, green onions, eggs, tofu, fish cakes and seaweed. There are many types of Ramen noodles with different names corresponding to the taste of the broth: Tonkotsu ramen (pork bone noodles), Shoyu ramen (soy sauce noodles), Miso ramen (soy sauce noodles) and Shio ramen (salted noodles). create many interesting experiences for diners when enjoying this delicious bowl of noodles.

Sea bream is a high-quality fish that is indispensable in congratulatory parties or for big days. There are many ways to cook sea bream. It can be sliced ​​and eaten raw in sashimi, or placed on top of sushi rice, grilled with a pinch of salt, or breaded like tempura. During congratulatory parties or Shinto rituals, sea bream is often displayed whole with both head and tail (this presentation is called okashira-tsuki).

Taimeshi – sea bream rice is a specialty dish of the Ehime region, Japan. The way to make sea bream rice is very simple, not fussy, but it has won the special favor of local people and foreign tourists. The taste of this rice dish is great, simple, but warm, reminding us of family meals and reunion parties.

Sea bream rice is served with kinome – the leaves of the Japanese Sansho pepper plant. And removing the meat from the head of the fish is not as difficult as you think, and do not leave anything in the head of the fish except the bones.

Like Sushi, Sashimi is a traditional and typical dish for Japan. Sashimi has fresh seafood as the main ingredients. Sashimi is cut into thin slices, eaten with ginger and dipped with Wasabi-mixed soy sauce, when eating, you will feel the cool taste of fresh ingredients and the spicy taste that rises to the top of Wasabi’s head even if it’s just a little. Because Sashimi is a raw and very cold dish, in Vietnam, those who are not used to eating, or suffer from abdominal pain or digestive or intestinal diseases should not eat much, but can also try a little to know a taste. novel taste. If anyone can eat this dish, it will be very delicious and become an indispensable habit when ordering Japanese food.

Takoyaki comes from the Japanese city of Osaka, is a ball-shaped cake made of flour with octopus filling that is baked in a Takoyaki pan with many round molds. The main ingredient of the cake is minced or diced octopus and sprinkled with some spices as well as seasoned with sauce depending on the recipe that they can be different. You can dip the cake with chili sauce and Mayonnaise, when eating you will feel the soft and fragrant taste of the baked crust with the lumpy taste of minced octopus and a little spicy and sour of chili sauce with Mayonnaise. In winter, sitting by the grill enjoying Takoyaki is wonderful.

Like Ramen, Udon noodles are made from wheat flour but are larger than Ramen noodles. Speaking of Udon noodles, there are many varieties in Japan. The most basic and traditional Japanese udon dish is Kake Udon – just pour broth into the noodles, without any other ingredients. It’s just the most basic noodle, with the creativity of the Japanese, they also create many ways to cook Udon noodles to suit everyone’s taste and season. Noodles are usually filled with a broth called Dashi and then topped with other foods such as Tempura or stewed meat with sweet and salty sauce or an egg with a few strands of seaweed. Noodles can also be sprinkled with ice water and then served with chilled Dashi water, which is a popular dish during the hot summer months in Japan.

Nothing compares to the first bite of this sumptuous wagyu. It smells like butter, softens in the mouth and then gently melts. Once you’ve tasted the wagyu, all the other meat dishes seem less appealing because of its poverty.

Wagyu cows are raised in relatively narrow wooden barns so that their bodies form the extremely characteristic marbled fat layer. Their meat contains omega-3, omega-6 with a ratio that is far superior to conventional meat, the breed selected is the Japanese beef breed. And only this breed of beef possesses a large proportion of monounsaturated fat: both delicious and healthier.

Coming to this beautiful country, it is impossible to ignore the attractive sushi, it has become the representative image of the famous cherry dishes around the world today and is indispensable in the meal. daily life of Japanese people. Japanese sushi has many types with different ingredients such as: Salmon Sushi, Tuna Sushi, Salmon Egg Sushi,…

The main ingredients to make this Japanese Sushi are raw fish, caviar, fresh seafood, rice mixed with vinegar, seaweed, vegetables and Wasabi (mustard) sauce. These sushi dishes are quite similar to Korean Kimbap, but the difference is that people often spread the layer of rice on the outside of the seaweed instead of the inside like Kimbap.

Besides Sushi and Sashimi, Miso soup is also considered a symbol of Japanese cuisine, Miso soup is made from Dashi and Miso sauce with ingredients such as tofu and seaweed. As one of the representative dishes of Japan, this soup is indispensable in Japanese meals, Miso soup is served with white rice.

Most of the noodles made from buckwheat flour are mass-produced and few people remember their taste well. However, if you only have to taste the taste of hand-rolled te-uchi soba once, you will definitely see why the price of a bowl of noodles is so high. The bowls of soba noodles are delicately and artistically prepared thanks to the skillful hands of talented chefs. Soba noodles can be eaten cold – zaru soba or can also be eaten hot with dashi broth, its intoxicating mellow flavor along with the smooth chewy noodles will surely make you unable to refuse…

In Japan, soba noodles are served in a variety of conditions: they are an inexpensive fast food popular at train stations across Japan, but are also served in expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, for easy preparation. There are many different types of noodle dishes, both hot for winter and cold for summer, that use this type of noodle.

Soba is a good nutritional supplement to a diet dependent on white rice and flour. Thiamine, which is not found in white rice, is present in soba; Absorption of thiamine (vitamin B1) can prevent beriberi. Soba has all eight essential amino acids, including lysine, which is not found in wheat flour. The tradition of eating soba noodles dates back to the Edo period.

Curry rice, known in Japanese as カレーライス (karei raisu) or simply カレー (karei) is a very popular everyday dish in Japan. Curry is said to have originated in India, however it was introduced to Japan during the Meiji period in the XNUMXth century and gradually became popular throughout the country. There are three main types of curry in Japan: rice. curry, curry udon noodles and curry donuts.

Unlike Indian curries, Japanese curries are usually sweeter, less spicy, denser, and thicker. Moreover, Japanese curry rice not only has sauce but also has a variety of toppings (toppings placed on top of the curry plate such as breaded chicken, squid, fried shrimp, etc.)

The most special thing about Sanuki udon noodles is the indescribable softness. Not only has the color smooth like silk, each strand of Sanuki udon noodles, when put in the mouth, also creates a very funny and attractive slurping sound. People find in this dish interesting similarities between foreign pasta and Japanese mochi rice cakes.

This type of noodles is characterized by square noodles and flat edges. There are many shops that specialize in Sanuki udon, and it’s common to write the name “Sanuki” in hiragana (さぬき) on the store’s name or on signs. This noodle dish is usually served as liquid noodles, and was originally popular in Japan’s Kagawa Prefecture. The broth is made from a type of dashi that varies in strength and flavor across Japan. Sanuki udon is named after the former name of Kagawa Prefecture, Sanuki Prefecture.

Every occasion when the east wind rushes to Japan, the streets of Tokyo are immersed in the attractive aroma of yaki-imo – grilled sweet potatoes. The inviting sound emanating from the small carts selling baked sweet potatoes roaming the streets can be easily encountered everywhere. Yaki-imo usually “disappears” as soon as spring arrives, but a very strange dish called daigaku imo – college sweet potato, with a very sweet sugar-coated snack shell, is available year-round. Strolling through a few small grocery stores like Takashimaya, you can come across this interesting daigaku imo.

This traditional street food that is hundreds of years old still exists, although the essence of the dish is actually very simple. If you hear the inviting tunes of a yaki-imo seller, find them right away and treat your belly with a sweet warm treat.

Tonkatsu is made from very simple ingredients, familiar like other fried dishes. It’s some pork cutlets, eggs, some bread crumbs and the signature Tonkatsu sauce. Tonkatsu is beautifully decorated with well-marinated, deep-fried pork cutlets that are cut into bite-sized pieces, arranged evenly on the plate. Once you have set foot in Japan, you can easily enjoy this dish everywhere, from small eateries, food courts, night markets to large restaurants. This is also a dish that often appears in family meals of Japanese people.

Chirashi-don combines the elegant simplicity of fresh raw fish with the comfort of the everyday simple bowl of rice – donburi. The specialty at Uogashi Senryo is Kaisen hitsumabushi, a chirashi donburi mixed with lots of raw fish and topped with uni – sea urchin and ikura – salmon roe.

Enjoying this dish is a process that includes many procedures, almost like a ritual. The fish and rice are initially mixed with soybean oil and wasabi (mustard), then with pre-soaked vegetables. When most of the above mixture has been enjoyed, a little dashi (soup) is added to the remaining rice. The dish is now enjoyed as a delicious bowl of soup.

Japanese pancakes are called “Okonomiyaki”. Okonomiyaki is a dish that uses wheat flour mixed with seafood ingredients, vegetables and some grated fish, grilled on a Teppan grill and then dipped with sauce to eat. There are two types of Okonomiyaki that are famous in two different regions: Kansai region Okonomiyaki, which is a pancake made by mixing flour with ingredients and then grilled, and Hiroshima Okonomiyaki, which is placed on the grill. without mixing powder with raw materials. When presented on a plate, the seller will sprinkle a layer of chili sauce on the cake to make it more attractive and delicious when eaten. You will feel the aroma of the crust, the crispy taste of chopped vegetables and octopus, the greasy spicy taste of the sauce on the cake. This dish is also very suitable to eat in winter.

Ochazuke is often likened to the Japanese “Chicken soup for soul”. This dish is very interesting. It is a combination of the simplicity of a bowl of white rice with the taste of green tea mixed with seaweed soup. On top are pieces of shredded salmon, smooth as snowflakes, interspersed with plums.

In Japan, Ochazuke is considered the most processed and extremely popular mixed rice dish. Ochazuke is used to prepare lunches or when people have little time to prepare. And in addition, in Korea, China … some regions also have the habit of eating rice with tea, but their ingredients are also different from the Japanese.

Nattō is a traditional Japanese dish made from fermented soybeans. Nattō has a brown color, an unpleasant odor, a fleshy and dark taste, and has a very viscous and sticky fluid. Natto is the most “personal” dish in Japanese cuisine, with a very “characteristic” flavor, that is, a pungent taste that some people feel extremely passionate about, but others find it worth it. be afraid. Those who do not like this taste often complain that Natto has an unpleasant smell like durian, and is oddly sticky. Nattō is eaten as a side dish with rice, or cooked into a soup, or as a sushi roll filling, or even as spagetti and soba. There are also bagged dried nattō to eat as a snack.

Nattō probably originated in the foothills of the Himalayas in Yunnan and spread outward. When Nattō was transmitted to Japan, it is currently unknown. Another and dominant theory says that the general Minamoto Yoshiie during the battle in the 1083s in the Northeast discovered Nattou. One day, Yoshiie’s camp was suddenly ambushed by the enemy while the soldiers were cooking soybeans for horse food. In the chaos, people rushed to put the half-cooked soybeans into straw bags and did not open them for several days. When opened, the beans are fermented and have a strange smell. A soldier who tasted it was delicious and presented it to General Yoshiie and the general was also captivated by the strange taste. Another source says Nattou was made during the Edo period (1603~1867) and the preparation changed a lot during the Taisho period (1912~1926) when researchers found a way to extract the bacteria Nattou kinase without the use of straw. . This discovery simplified Nattou production and made it more efficient, and the industry has changed a lot since then. Nowadays, it is popular with many Japanese, especially in the Kantō region and the Tohoku region.

Onigiri, also known as rice balls, is a traditional dish in the land of Phu tang, with its simplicity, ease of making and high value as well as bold Japanese culinary quintessence including colorful flavors, this is probably quite a popular dish. popular in all walks of life in Japan after sushi. In Vietnam, bread represents street food, in Japan it is onigiri rice ball. And what makes the dish so famous in a country with the highest culinary requirements in the world is not only its rich history, but onigiri is actually a delicious and popular dish in its own right.

In this country, we can buy Ongiri at any department store, even cheaper than a cup of coffee. The ingredients to make this lovely rice ball are also very diverse, it can be pieces of fluffy white cod, salmon roe or it can also be slices of beef stir-fried with mayonnaise. Convenience stores around the baseball field also sell Onigiri made with seasonings that change with the season.

Satsuma-age are pieces of fish that are minced and fried until golden brown. Round fish meatballs can be made from a variety of different plants. It can be from burdock roots, minced shiitake mushrooms or onion slices that are fragrant when fried…

In Japan, there are many dishes made from pureed fish, collectively known as neri-mono. Some examples of these dishes include chikuwa (literally “bamboo tube”), a dish in which pureed fish is grilled or steamed and shaped like bamboo tubes; kama-boko, steamed fish cakes made from crushed fish and shaped into small, flat shapes; hanpen, a boiled fish cake made with mashed fish, egg whites, yams, and other ingredients.

Because in Japan there is a very rich and diverse source of fish, fish has been eaten for a long time and processed into many dishes. Fish leftovers or fish that are too small to be eaten raw can be ground up to prepare the dishes mentioned above. These can be stored in the refrigerator for several days, eaten on their own or added to soups. When cooked with vegetables, these fish dishes will help enhance the flavor of the dish. These mashed fish dishes are also very healthy, as fish is a good source of protein and calcium.