When it comes to food, Japanese cuisine is a wonder to behold. From Okonomiyaki and Sukiyaki to Takenoko and Nanohana, these delicacies will leave you craving more. Read on for tips on how to enjoy a great Japanese meal. Also check out my posts on Sukiyaki and Okonomiyaki. I hope this article will give you a taste of the great food Japan has to offer!
Takenoko
The word takenoko is Japanese for bamboo. It is prepared in the same way as bonito and has the same taste. The bamboo shoots are boiled for two minutes before being eaten. Because they grow fast, the season for takenoko is limited. Takenoko is also known as the “child of bamboo.”
Nanohana
A healthy and delicious vegetable, nanohana is popular in Japan during the spring season. Also known as nabana and rapeseed, this Japanese vegetable is available in supermarkets from December to March. The name nanohana means “flower of leafy vegetable” and is actually made of the top 15 centimeters of the plant. However, it’s not only edible when it’s fresh, as it can also be cooked.
Okonomiyaki
A savory pancake dish in Japan, Okonomiyaki is made with a batter of wheat flour and other ingredients and is often made with meat or seafood. It is typically served with a savory sauce, which may include aonori, Japanese mayonnaise, katsuobushi, or a mixture of both. It is also served with a smear of mayonnaise and a squeeze of soy sauce.
Sukiyaki
Sukiyaki originated in Japan about 100 years ago, following the repeal of the centuries-old meat eating ban by the Meiji Emperor. This dish is still popular throughout Japan, although there are some slight regional variations. It is traditionally served with a raw egg, a practice that is not entirely natural for Americans, but is extremely common in Japan. Read on to discover more about the history of this popular dish. We hope you enjoy it as much as we do!
Onigiri
Onigiri is a type of Japanese food, also known as omusubi or nigirimeshi. It is made with white rice and is often wrapped in nori. The rice and the other ingredients are then rolled into balls, and the result is a crunchy and delicious treat. Read on to learn how to make them at home! Here are some delicious tips. Enjoy! Also known as “norimeshi,” onigiri is a popular Japanese dish.
Tonkatsu
Pork cutlets are often served as a snack or appetizer in Western countries, but Japanese tonkatsu is a different dish. It is a deep-fried cutlet made of fibrous pork. Tonkatsu is not a meal that should be eaten before a big event, such as a sporting event or exam, but is often served around dinnertime the day before. In 1924, a chef at the Okachimachi restaurant, Ponchi-ken, developed a method for cooking a three-cm thick slice of meat. In this process, Shimada applied his tempura technique to a pork cutlet. The resulting dish was called tonkatsu, and was served with rice, Japanese pickles, and miso soup.
Donburi
Donburi is one of the most popular types of Japanese food, and it is often available at inexpensive prices. Often, donburis will cost less than 1000 yen. While the dish is a common part of Japanese cuisine, donburi is a little different than other types of rice dishes. Donburi bowls are designed to serve rice and side dishes at one time. In addition to being delicious, donburis are also convenient and fast to eat.
Tempura
Tempura in Japan has a long history. The Portuguese brought the method of deep-frying food to Japan in the 1600s. Tempura was originally served during Lent, when many Christian denominations abstain from eating meat. Tempura’s name is misunderstood. The Latin word for tempora means “to fry” and was mistaken for the dish’s name. Nonetheless, the method was later adapted to other types of food and is now eaten everywhere in Japan.