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.
Taimeshi sea bream rice
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.
Takoyaki (octopus pies)
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.
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.
Te-uchi soba noodles
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.
Japanese curry rice
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.)
Sanuki udon noodles
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 (Crispy Pork)
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.
Ochazuke green tea rice
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 fish cake
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.