Itadakimasu! That’s what Japanese people say before eating their food. Japanese food can be said to be worldwide, it is not difficult to find Japanese restaurants that have been established in Indonesia.
But, tasting Japanese street food directly from the country of origin can be an authentic experience. Moreover, the sensation of interacting directly with the seller and chef. The most exciting thing, if it coincides with the festival, along the way will be filled with a variety of tempting food stalls, complete with Japanese ornaments. Here are 7 street food snacks that you have to try in Japan!
One of the most famous street food snacks in Japan, Taiyaki is almost a snack favorite for Japanese people. This fish-shaped pancake is even more special once filled with sweet Azuki red beans. Calm down, there is still a taste of chocolate and cheese which of course can be your favorite!
One of the traditional Japanese street food dishes, actually Yakisoba is Soba noodles fried in meat pieces and mixed with sweet sauce. Added with red pickles gives a more diverse flavor to Yakisoba.
Don’t be fooled by his appearance, Tomorokoshi is not just ordinary roasted corn. Baked with attractive colors and gently smeared with miso, butter and soy sauce, you won’t be able to resist not tasting it. It’s no exaggeration to say that Tomorokoshi is the most delicious corn of all Jangung that you tried before.
Slightly similar to Marshmallow, Dango is a chewy and sweet little ball cake suitable for serving with a cup of green tea. Basically, Dango is burned above
the roasting is then smeared with soy sauce, sugar, and mirin in the right portion for the perfect taste. You can find Dango anywhere, which is adjusted to the current season. For a unique experience, try Sakura’s Dango in spring!
If you discuss about typical Japanese food, of course, what many people know is sushi, ramen, udon, curry or buckwheat. But there are several types of special foods that are rarely heard even though they have a very good taste. Well, this time we will discuss the typical food of the Tohoku region, Japan. For those of you who are traveling to this place, don’t let you miss the Tohoku specialties, besides being only available in Tohoku, this food is also very instagramable.
The first food named Harako Meshi, this food is rice with fresh salmon topping and red savory kavier which is very tasty and delicious! This food is usually served for family gatherings, but the habit has shifted so that people can even taste this cuisine.
The second food you should try is called Kaki No Dote Nabe. This food is a hotpot containing fresh oysters taken from the river! For the problem of taste, there is no doubt about its enjoyment. Nabe itself means hotpot while Dote means river bank, so this food means a hot pot of oysters by the river.
The third typical food that you must taste is Matsu No Mi Shira Ae. This food has the meaning of persimmon filled with bean tofu sauce. It sounds weird and unfamiliar, isn’t it? The sweet persimmon fruit is communicated with soft bean tofu sauce and pears, grapes and fresh apples make this food a desert that is very interesting to try.
The fourth food, as well as the last typical Tohoku food you have to taste, is Michinoku Kokeshi Bento. Kokeshi itself is a Japanese traditional game. The Kokeshi name is taken because this food is very suitable for provision for children. This food is a bento type with a very healthy mountain vegetable topping. Rice making is also very unique, namely by the method of tachycomy or the mash method.
For those of you who come to Tohoku, don’t miss the four meals. Besides being delicious, the food above is also a characteristic of Tohoku which is always the target of tourists when they come to visit there.
“Gion Anon Kyoto” located in Kyoto City is a legendary shop that sells cakes using anko or Japanese red bean paste.
One of their newest products “An Eclair” which sells for 270 Yen is intentionally made to show the difference in the quality of anko they have with other stores.This cake is made from an earlier famous choux cream dough.
By refining the previous version, choux cream is formed elongated like a liquid cake to make it easier to eat. At the top is given the cookie dough layer to produce crisp eclair skin.
The contents are made from red beans and whipped cream, both of which are produced by Hokkaido. The chocolate layer on the top of the cake is made using matcha from the famous Kyoto tea shop “Marukyu-Koyamaen” and chocolate from Belgium.
As a final touch, the cake is given a sprinkling of gold powder to add an elegant “Japanese” impression.Kyoto Gion Anon in Kyoto City, Japan is a legendary shop that sells cakes using anko or Japanese red bean paste.
Kyoto Gion Anon in Kyoto City, Japan is a legendary store that sells cakes using anko or Japanese red bean paste / ohayojepang.kompas.com
All cakes are made one by one by hand so that they are only sold in very limited quantities, which is 30 cakes per day.
It’s best to arrive early if you want to taste this cake! Cakes can also be taken home.But remember, this cake can only last for one day.
Nagoya – This city located between Tokyo and Kyoto has unique cuisine. Like an udon with a thick and tasty marinade of red miso sauce!
The city is often called ‘Chukyo’ because of its location between Tokyo and Kyoto, two major historical cities in Japan. The Nagoya name comes from the word ‘Nagoyaka’ which means peace.
Apart from seeing temples and enjoying unagi and Nagoya sea products, Nagoya special udon should not be missed. Generally, udon in Nagoya is made fresh and cooked with the right temperature and time so that the flavor is thick crunchy. Borrowing Italian words, like ‘al dente’ on pasta. Then what is special about Udon in Nagoya?
Udon in Nagoya is known as ‘miso nikomi udon’. Or udon in the soaking miso sauce. Miso is the result of fermented mashed soybeans. Miso is one of the ingredients of Japanese cuisine and in each region has a different type of miso. Nonetheless, miso can be distinguished into white miso or shiromiso, red miso or akamiso and both cmapuran miso, awasemiso.
Red Miso is characteristic of Nagoya, besides being an udon sauce, it is also used as a spread of fried or grilled chicken and roasted unagi. It tastes savory with a tauco-like aroma that is savory and sharp.
But red miso in Nagoya is slightly different, known as haccho miso, which is made only with soybeans without additional rice so that the taste is more savory.
If you want to enjoy miso nikomi udon, you can stop by the famous Nikomi Udon Yammamotoya Honten as the best place to taste udon. Not many menus provided. In summer they serve some cold udon menus.
The udon texture is made fresh with a spicy savory terrace, ‘al dente’ and the portions are quite filling. If you are still not full, Nagoya people usually eat it with white rice. The remaining udon sauce can be stirred with white rice. The part of half-cooked yolk can be enjoyed last so that it still remains tasty on the tongue. Itadakimasu!
There is always something special about Japanese dishes. Like Kaminabe or the art of cooking using Japanese paper as this unique container. The heat-resistant and safe paper characteristics of the paper make it delicious to eat.
There is so much Kaminabe menu, like Tara Ciri Kaminabe, Beef Tuskune Kaminabe, Seafood Kaminabe and Tori Shima Kaminabe. The difference from the four is the composition of the ingredients and variations in the sauce.
Enjoying a fresh bowl of Kaminabe, it feels like a visit to this modern Japanese restaurant. Miyagi Restaurant carries the concept of Fine Japanese for Everyone so that its visitors can eat Japanese menus with the present concept.
Not only various variations of the taste of Kaminabe that you should try there. This restaurant also offers a variety of sushi and udon, of course with a special taste. The choices of sushi available include Ebi Mentai, Kizami Unagi to sushi with a fusion flavor.
Kaminabe usually Contains pieces of seafood, tofu, vegetables and mushrooms to make this one warm soup delicious to eat. Even more unique, Japanese-style soup is served in Japanese paper pot or on Japanese heat-resistant paper.
So if you want to taste unique flavour of Japanese dishes, Kaminabe can be the perfect match for you !
Soba and udon are two very popular native Japanese foods. For culinary lovers, Udon and soba are certainly familiar. In Indonesia, soba and udon are also widely served in Japanese restaurant menus.
At first glance it looks similar because soba and udon are similar foods with noodles. Only the texture and how to eat it are different. However, if you stop by the Japanese restaurant, how to enjoy udon and soba is different.
Here’s the right way to eat Japanese Soba.
Soba is a rather brown colored noodle and made from sobako, flour derived from mashed buckwheat seeds. Soba has many good benefits for health, especially for diet because it can make the stomach last full.
How to enjoy buckwheat varies, depending on each taste. There are those who dip soba into cold broth (zaru soba) or pour hot sauce (kake soba) into buckwheat. There are two types of soba broth, namely sobatsuyu and sobajiru.
These two types of soba broth are made from algae or edible seaweed (konbu), dried skipjack and thinly sliced (katsuobushi), shoyu (soy sauce) and dashi (broth) and mirin.
For those who are Muslim, mirin non-halal food ingredients. You can replace it with fresh grape juice mixed with lemon juice and add sugar.