INGREDIENTS //
Is rice the most common ingredient of Japanese meals?
Yes. Almost all meals in Japan come with rice. There are usually side dishes that you eat with rice. Rice is thought to be almost sacred and is still used in some ceremonies. Until the end of the Edo era (1867), Buddhists in Japan did not eat meat. Instead, rice was used in many different ways : to make desserts, snacks, vinegar and sake.
When you eat Japanese food, you should try to finish the rice and all the side dishes at about the same time. You can always tell when someone is not used to eating Japanese food because they either have a lot of rice left after eating their side dishes or a lot side dishes left after eating their rice.
Sushi is the most popular rice dish. Most sushi is made with a small handful of rice and is topped with small piece of seafood (raw or cooked), vegetable, or egg. Kaitensushi shop, where the plates of sushi go around on a conveyor belt are common. You can also have a bowl of rice with sashimi on top of it. Onigiri is a homemade rice ball. Inside, it is filled with Japanese pickles, flakes of seafood or other ingredients. Usually the rice ball is wrapped in seaweed.
Do the Japanese use a lot of soy sauce?
Yes, they do. Soy sauce is called shoyu in Japanese. It is the main way to flavor their food. It is used when cooking food and also to flavor it when you eat. At most tables in Japanese restaurants, you will find a little bottle of shoyu. You cannot make very many Japanese dishes without using soy sauce.
I went to Japanese restaurant and had brown soup with seaweed in it. What was it?
That's miso shiru (miso soup). Miso is made from soybeans, salt and sometimes rice. It is used to make soup, but it is also used to add flavor to other types of Japanese dishes. Miso soup is a key food for almost any Japanese meal. Most typical Japanese meals include a cup of miso soup.
Do Japanese eat a lot of tofu?
Yes. Tofu is very common in Japan. Tofu is also a common ingredient in many parts of the world. There are many ways that you can use it. It is high in protein and low in fat, and it's cheap.
In America, tofu is used to make ice-cream and other food, but I once went to a tofu restaurant and I had a meal with about 10 courses, and everything was made out of tofu. Tofu doesn't have a strong flavor, and so it can be used in a lot of ways.
How is seaweed used in Japanese cooking?
Do Japanese eat raw fish everyday?
Not everyday, but sashimi is very popular. Most people like it. Sashimi is a little expensive and that's why most Japanese don't eat it everyday.
Do most Japanese eat a lot of noodles?
Yes, noodles are very popular in Japan. There are two kinds of traditional noodles ; udon and soba. Udon is widespread principally in Western Japan and Soba is relished principally in Eastern Japan. In recent years, a Chinese brand of noodles known as ramen is being prepared in Japanese style and has become the most popular noodle dish in Japan. Udon is made of wheat flour and Soba is made of grain which is from a plant that is relativily easy to cultivate. These ingredients, the soup, and the various toppings make the noodles different from each other. As you might know, all three of these are sold as instant noodles. Unlike Ramen, which is only served in a hot bowl of soup, Udon and Soba can also be served inside a cool broth. People eat it in this style in the summer.
At many train stations you can find simple restaurants which serve these noodles. You can't take your time eating them in these places and there are often no seats. You need to burn your tongue to down them quickly as the people in line will surely be rushing you. But, somehow, these quick noodle meals taste better than when you sit down and take time to eat. At first the noodle dishes all look the same and the taste may also seem the same. However, as you get used to eating noodles, you'll start to realize the differences and find that trying different kinds can be fun. While eating noodles in Japan you are allowed to "slurp". In fact, it seems customary to do so!
If you're traveling to Japan for the first time or going to a Japanese restaurant and fear that the only things to eat will be fish and rice, think again!Japanese noodles are delightfully served in a variety of ways. Like all Japanese food, the way it's prepared depends on the season. There's nothing better on a cold, damp winter day than a bowl of homemade ramen noodle soup. And conversely, on a hot, sticky summer day, eating a plate of cool buckwheat noodles with dipping sauce makes your whole body feel cooler.
Is rice the most common ingredient of Japanese meals?
Yes. Almost all meals in Japan come with rice. There are usually side dishes that you eat with rice. Rice is thought to be almost sacred and is still used in some ceremonies. Until the end of the Edo era (1867), Buddhists in Japan did not eat meat. Instead, rice was used in many different ways : to make desserts, snacks, vinegar and sake.
When you eat Japanese food, you should try to finish the rice and all the side dishes at about the same time. You can always tell when someone is not used to eating Japanese food because they either have a lot of rice left after eating their side dishes or a lot side dishes left after eating their rice.
Sushi is the most popular rice dish. Most sushi is made with a small handful of rice and is topped with small piece of seafood (raw or cooked), vegetable, or egg. Kaitensushi shop, where the plates of sushi go around on a conveyor belt are common. You can also have a bowl of rice with sashimi on top of it. Onigiri is a homemade rice ball. Inside, it is filled with Japanese pickles, flakes of seafood or other ingredients. Usually the rice ball is wrapped in seaweed.
Do the Japanese use a lot of soy sauce?
Yes, they do. Soy sauce is called shoyu in Japanese. It is the main way to flavor their food. It is used when cooking food and also to flavor it when you eat. At most tables in Japanese restaurants, you will find a little bottle of shoyu. You cannot make very many Japanese dishes without using soy sauce.
I went to Japanese restaurant and had brown soup with seaweed in it. What was it?
That's miso shiru (miso soup). Miso is made from soybeans, salt and sometimes rice. It is used to make soup, but it is also used to add flavor to other types of Japanese dishes. Miso soup is a key food for almost any Japanese meal. Most typical Japanese meals include a cup of miso soup.
Do Japanese eat a lot of tofu?
Yes. Tofu is very common in Japan. Tofu is also a common ingredient in many parts of the world. There are many ways that you can use it. It is high in protein and low in fat, and it's cheap.
In America, tofu is used to make ice-cream and other food, but I once went to a tofu restaurant and I had a meal with about 10 courses, and everything was made out of tofu. Tofu doesn't have a strong flavor, and so it can be used in a lot of ways.
How is seaweed used in Japanese cooking?
Seaweeds (kaiso) have been an important part of the Japanese diet for many centuries. Today, various types of seaweed are used extensively as soup stock, seasonings and other forms in daily Japanese cooking. The following are the three most commonly used types of seaweed: Konbu is a large type of seaweed that is often used as a soup stock or in nabe (hot pot) dishes. Wakame is often used in soups such as the miso soup or in sunomono salads. Wakame is usually sold in dried form, and is soaked in water before usage. The picture on the left shows wakame in dried and soaked form. Nori are thin, dried seaweed sheets. Nori sheets are used in many sushi, or rice balls and as a topping or condiment for various noodle and other dishes.
Do Japanese eat raw fish everyday?
Not everyday, but sashimi is very popular. Most people like it. Sashimi is a little expensive and that's why most Japanese don't eat it everyday.
Do most Japanese eat a lot of noodles?
Yes, noodles are very popular in Japan. There are two kinds of traditional noodles ; udon and soba. Udon is widespread principally in Western Japan and Soba is relished principally in Eastern Japan. In recent years, a Chinese brand of noodles known as ramen is being prepared in Japanese style and has become the most popular noodle dish in Japan. Udon is made of wheat flour and Soba is made of grain which is from a plant that is relativily easy to cultivate. These ingredients, the soup, and the various toppings make the noodles different from each other. As you might know, all three of these are sold as instant noodles. Unlike Ramen, which is only served in a hot bowl of soup, Udon and Soba can also be served inside a cool broth. People eat it in this style in the summer.
At many train stations you can find simple restaurants which serve these noodles. You can't take your time eating them in these places and there are often no seats. You need to burn your tongue to down them quickly as the people in line will surely be rushing you. But, somehow, these quick noodle meals taste better than when you sit down and take time to eat. At first the noodle dishes all look the same and the taste may also seem the same. However, as you get used to eating noodles, you'll start to realize the differences and find that trying different kinds can be fun. While eating noodles in Japan you are allowed to "slurp". In fact, it seems customary to do so!
If you're traveling to Japan for the first time or going to a Japanese restaurant and fear that the only things to eat will be fish and rice, think again!Japanese noodles are delightfully served in a variety of ways. Like all Japanese food, the way it's prepared depends on the season. There's nothing better on a cold, damp winter day than a bowl of homemade ramen noodle soup. And conversely, on a hot, sticky summer day, eating a plate of cool buckwheat noodles with dipping sauce makes your whole body feel cooler.
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