In Japan, there are a few things that you should avoid, especially if you are trying to eat healthy. Although this can be tricky, here are a few food japan tips to help you avoid the worst of the worst. Start with green tea, of course. It’s healthy, and Japanese people tend to drink matcha. However, be aware of the high level of wheat in many Japanese dishes. Many of these are Western fare, and they can be off-putting for celiacs.
You can try delicious Takenoko foods in Japan while on vacation. The bamboo forests in Kagoshima Prefecture cover much of the region. Typically these are located in between household buildings and blend in with the mountains. During the spring, the bamboo woods are in full bloom and takenoko hunting is a popular activity. Takenoko harvest festivals are popular events for visitors to the area, and are held in several prefectural cities across the country.
The bright green vegetable that makes up most of the Japanese diet is nanohana. You can find it throughout the year. At its peak in early spring, the seeds are covered in tiny flower buds. However, if you’re not into eating fresh greens, you can always substitute other vegetables or fish. For example, broccoli, watercress, or komatsuna are good substitutions. Wasabi and mustard are also delicious.
Okonomiyaki is a savory Japanese pancake dish. Typically made with wheat flour batter, it can be stuffed with cabbage, meat, or seafood. Oftentimes, aonori or Japanese mayonnaise is used to spruce it up. Whether you’re eating the dish at home or traveling to Japan, it’s sure to be delicious. Here’s how to make it.
Tempura in Japan began as Portuguese food, and it evolved into the Japanese dish that we know today. Its humble beginnings as green beans dipped in batter are interesting, but the dish’s roots are much more elaborate. The Japanese adopted this culinary technique and continued to develop it through the efforts of exceptional craftspeople. Toyoichiro Seki, a Japanese Tempura master chef, owns Ippoh (Yi Bao) in Hong Kong, which specializes in Tempura. It has three branches, two in Tokyo and one in the overseas city of Hong Kong.
The Japanese use the most basic recipe for their batter: a mix of flours and baking soda. These two ingredients are both essential to make a light, airy batter. Corn starch is a naturally gluten-free ingredient that helps reduce the risk of gluten formation in the batter. The batter should be thick enough to coat the back of a ladle. You can deep-fry tempura in just about any oil with a high smoke point. Most people choose canola oil or vegetable oil, which are both inexpensive and readily available. Another popular choice is sesame oil, which is also used for tempura. Both of these types of oil are highly refined and can handle high temperatures.
If you’re celebrating the holiday season in Japan, you’re surely thinking of buying a Christmas cake. But the cake you’ll be giving isn’t just any old Christmas cake, it has to be particularly festive and delicious. Fortunately, the Japanese have embraced the tradition. Here’s a look at the history and culture of Christmas cakes in Japan. Read on to learn more about the traditions surrounding this delicious dessert.