popular japanese dishes

Sushi

Sushi is a display of culinary art, with patrons seated at a counter from which they can relish the beauty of the chef's polished technique in preparing the ingredients and assembling the dish. A truly eye-pleasing morsel is created when a sushi chef handrolls a ball of vinegared rice (shari), covering it with a carefully prepared topping (neta). Since freshness is important, neta is bought at the market daily. The variety of toppings used means that all sorts of seafood can be savored every season. Sushi is said to originate from an ancient Chinese method of preserving fish by salting it and allowing it to ferment in a container of rice. This form eventually evolved into modern sushi in the Edo period, making its debut at street stalls in what is now Tokyo.

Sashimi

Fresh, raw seafood sliced thin and served with soy sauce mixed with wasabi or ginger, sashimi originated as a simple meal for fishermen while out at sea. A Japanese classic, Sashimi satisfies both the palate and eyes. The fish has to be extremely fresh, and specialist sashimi chefs are trained in slicing the different types of fish, which is often accompanied by shredded daikon radish, ginger root, or wasabi.

Tempura

Tempura started out as a simple meal of deep fried seafood served at street stalls in the Edo period. Today, however, tempura uses a wide array of ingredients. The use of seasonal vegetables and seafood in tempura dishes gives them a colorful appearance, and allows one to to relish the flavors of each season. Tempura is deep-fried in a thin coating of batter. Most often, it is dipped in sauce or salt and eaten as a separate dish, but it can also be served on top of rice, or in noodle dishes, as tempura remains delectable even when the batter is softened by sauce or broth. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (Tempura Udon).

Wasabi
Japanese cuisine wouldn't be the same without wasabi, a seasoning unique to Japan that is cultivated in pristine stream beds and is used to accent the delicate flavors of food with its pungent bite and distinctive aroma. As a condiment for sushi and sashimi, it brings out the savoriness of the raw fish and is said to kill bacteria present on the food.

Sukiyaki

Sukiyaki, a nabemono (Japanese steamboat) style dish for sharing, is cooked in a large pot on your table. It consists of meat (usually thinly sliced beef), or firm tofu, slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw egg.

Udon / Soba

Udon is a thicker wheat noodle, whilst soba is thinner, chewier, of darker colour, and made with buckwheat and wheat flour. They are served either in a broth or dipped in sauce. Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is traditionally the noodle of choice for Tokyoites. ©Wakayama Prefecture/©JNTO ©JNTO ©JNTO History of the chef in Sushi Nagashima Please have a look web site below, www.sushi-nagashima.com.au/index.html SUSHI-NAGASHIMA

Dashi
One indispensable element of Japanese cuisine is dashi (stock) made by simmering a base ingredient to concentrate its umami, or savoriness. One base commonly used is kelp, which is attracting attention as a low calorie health food concentrated with fiber, iron and calcium. Other ingredients often used are dried bonito, or small dried sardines.