The different styles of Japanese food

 

The different styles of Japanese food

Japanese food is very unique and delicious. Japanese food sharpens the palates of human beings around the world.

Thoroughly prepared and with a charming look, this cuisine presents a wide variety of dishes and unique flavors. Because it is so appreciated and full of historical riches, Japanese cuisine (washout) was included by UNESCO in the list of Intangible Cultural Heritage of Humanity in December 2013.

For a long time, Japanese food was inspired by the Chinese, until it acquired its own identity. Due to the scarcity of food, and being surrounded by oceans, the Japanese lived off hunting and fishing, which justifies the large number of dishes based on fish and seafood.

Over the centuries, influenced by other countries, new items gained space on the Japanese menu, such as rice, vegetables, and other types of meat.

At the beginning of the 20th century, the Japanese arrived in Brazil bringing their culture and, of course, their rich cuisine. Little by little, typical restaurants emerged and popularized the dishes that are much appreciated by Brazilians today.

 

Japanese food

We all recognize sushi as an emblematic representative of Japan. Japanese gastronomy is not reduced only to him, but for our western thought, it may be complex due to its diversity of techniques, concepts, and styles. Here we tell you what are some that you will probably find in many Japanese restaurants in Mexico.

 

Japanese food: what are the most popular dishes

Considered very healthy, Japanese food is made up of ingredients rich in nutrients and not always consumed in the daily lives of Brazilians. The menu is quite vast, but some recipes have become more famous in Brazil.

Check out some of them:

 

Sushi

This typical Japanese food is a rice ball wrapped in seaweed. Sushi has different ingredients in its interior, including seafood, fish, and vegetables. As the variety of sushi is quite large, the delicacy may have other names depending on the chosen filling. Just out of curiosity, the word sushi means “it's sour”.

 

Sushi

Sashimi

The dish features thin strips of raw fish, usually salmon and tuna, but can also be beef or chicken. It is not consumed with rice but can be accompanied by seaweed, soy sauce, and wasabi. Sashimi means pierced meat (sashi= pierced + mi= meat)

 

Sashimi

Tempurá

Of Portuguese origin, tempura has become one of the classic dishes of Japanese food. The fluid dough delicacy, crafted from wheat flour and fried, may be composed handiest of veggies (carrots, pumpkin, eggplant, cabbage, broccoli, among others) or seafood, together with shrimp. Regardless of the filling, tempura comes with a sauce. The meaning of the word tempura is still debatable. However, the most common comes from the term “temporal”, which means “a period”, due to Lent, a period in which Catholic Portuguese cannot eat red meat.

 

Tempura

Temaki

This cone made of dry and crunchy seaweed was popular with Brazilians. He can bring the most different fillings, but the most common are tuna, cucumber, Kani, and raw or grilled salmon, all with rice. To accompany, soy sauce. Temaki is a type of sushi, where “te” means “hand” and “maki” means “rolled”.

 

Temaki

Misoshiru

Served hot, before the main course or at breakfast, miso soup is a soup made with soy paste and dashi (fish broth) and tofu. Sometimes it can contain vegetables. The recipe is served in a bowl, known as an ochawan. Misoshiru means fermented soy broth (miso is “fermented soy” and shirt is “broth”).

 

Misoshiru

Huramaki

Also called spring roll, harumaki is a very thin crunchy dough, rolled and fried, which can be filled with a variety of fillings. Among the savory flavors are cheese and vegetables and some sweet options are chocolate and guava. Huramaki is the combination of the words “hard”, which means spring, and “maki”, which means rolled up.

 

Huramaki

Hot Roll

Breaded and fried sushi, the hot roll is a hot dish. It is made with seaweed, sushi rice, salmon, and, in Brazil, with a touch of cream cheese. The hot roll successfully entered the menu of Japanese food, but it is important to remember that the invention is Brazilian.

 

Hot roll

Sunomono

This appetizer is made with Japanese cucumber cut into very thin strips and seasoned with black or white sesame seeds, accompanied by a rice vinegar-based sauce. Sunomono means vinegared things.

Sunomono

 
Gohan

We couldn't leave out the famous Japanese rice. This essential food in Japanese food usually has very short grains to give it a sticky consistency after cooking and facilitate the use of chopsticks (the famous chopsticks) at mealtime.

Gohan

Gohanmono

Rice is the king of Japanese cuisine; In addition to the classic yakimeshi, other variants in its preparation are the mochi (small sticky rice cake) or the increasingly popular donburi (a bowl of cooked rice on top of which different cooked ingredients are added).

Gohanmono

Izakaya

More than style or technique, it encompasses a concept: that of bars to drink sake and in which dishes are usually served in small portions to accompany it, similar to Spanish tapas.

Izakaya

Kaiseki

It was originally born as a simple accompaniment to the tea ceremony in 16th century Kyoto. Today the kaiseki menu symbolizes refinement and delicacy. It varies from 8 to 10 times; Each dish should be made with seasonal ingredients, without repeating any, with a visually appealing presentation and the order of serving is determined by the cooking method.

Kaiseki

Menu

Along with rice, noodles are inseparable from Japanese food; They can be eaten hot or cold, alone or combined with different ingredients. Ramen, udon, and yakisoba are some of the most common preparations.

menu

Nabemono

It can be defined as stew and although it is a type of classic winter cuisine, it is stellar in many restaurants, represented above all by shabu (meat, fish, and vegetables dipped in dashi broth for cooking) and sukiyaki, similar to the previous one but slightly sweeter.

Nabemono

Omakase

Popularized in recent years, this term means putting yourself in the hands of the chef behind the bar; that is to say, taste the food that they prepare at the moment in front of you according to their inspiration, talent, creativity, and the raw material available.

Omakase

Simon / Misoshiru

Essential in the Japanese table, in the soups, there are two main classes: surimono, clear soups, consommé type, dressed with soy sauce and dashi (essential base broth for other stews, made with kombu seaweed and/or dried fish) and misoshiru, thicker broths with soybean paste, among which the miso soup stands out.

Simon

Yakimono

Yakimono

Refers to foods cooked on a griddle, grill, or grills, such as yakitori (chicken skewers), teriyaki (meat or fish marinated in sweet soy sauce), gyozas (empanadas), robatayaki (charcoal-grilled), or teppanyaki ( meats, vegetables, fish and seafood).