10 BEST TRADITIONAL JAPANESE FOODS DISHES

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Japanese cuisine is a very popular one. Traditional Japanese cooking, also known as washoku, is based on the “rules” of five. It emphasizes balance and variety. This is accomplished by using five colors (black and white, red and yellow and green), five cooking methods (raw food, steaming and boiling, and frying) and five flavors (sugary, salty and sour). These principles are easily found in one meal that includes three soups and three sides, along with rice, Yi Zhi San Cai, sansai, and ichiju-ju. It’s easy to see why Japan’s food is so popular. The beautiful presentation of the food and the high-quality seasonal ingredients make it so tasty and highly valued by people all over the globe. Here are ten traditional Japanese dishes that will help you expand your knowledge about Japanese cuisine.

Sushi

Sushi has been a very popular Japanese food. Sushi is a dish that originated in ancient times. It’s made from fermented rice, which preserves fish. It’s made from vinegared rice and fresh seafood, and can be presented in many different ways.

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Tempura

Tempura is a dish that consists of battered and fried seafood, fish, and vegetables. It is important to take care of how the ingredients are cut and the oil temperature (very hot) used for deep-frying. This ensures that each piece is perfectly fried. The Kanto region of Tokyo serves tempura with a dipping sauce. In Osaka, it is dipped in flavored sea salt.

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Yakitori

Yakitori consists of bite-sized pieces of chicken that are grilled on a skewer. To avoid wastefulness, it makes full use of all parts of the chicken, including liver, heart, and chicken comb. This is an important part of Japanese food culture. Yakitori is a Japanese traditional food that has been consumed since the middle of the 17th century. This is because eating meat in Japan was considered taboo for many centuries.

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Tsukemono pickles

Tsukemono are traditional pickles, which have been enjoyed in Japan since prehistoric times. Tsukemono are a variety of ingredients that include vegetables such as eggplant, daikon, and ume plumb. They not only add color to your meal but also make for a healthy and delicious food.Kaisekikaisekiis the ultimate Japanese fine dining experience. It is a small tasting course that features seasonal dishes, prepared with precision and care. Kaiseki is a result of the traditional tea ceremony. Small morsels were served alongside bitter green tea. Over time, these offerings developed into a multi-course haute cuisine dinner.

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Udon

Udon is a thick and chewy noodle made with wheat flour. Because of its delicious taste and affordability, Udon is a popular Japanese food. It can be eaten cold or hot and can be customized with any toppings. There are three types of udonnoodle that are well-known in Japan: the sanuki udon, from Kagawa Prefecture in Southwest Japan, the kishimen from Nagoya, central Japan, and the inaniwa Udon from Akita, northern Japan.

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Soba

Soba Another type of noodle dish has been enjoyed in Japan for many centuries. Soba is made from buckwheat flour and has a very thin and firm texture. Soba, like udon noodles can be served with hot broth or chilled with sauce. It is a healthy and delicious option at any time of the year.

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Sukiyaki

Sukiyak i A one-pot meal of beef, vegetables and tofu in sweet soy sauce broth, prepared in a cast iron skillet. This dish became very popular following the lifting of the centuries-old ban on meat consumption during the Meiji period. It is a great way to enjoy Japan’s rich and tender wagyu beef.

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SashimiIt

It was centuries before Japanese people started eating sushi. While the sashimi name refers to any thinly-sliced raw food (gyuu–sashi), chicken, and even horse ( Basashi), the most common varieties are fish and seafood.

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Miso soup

Miso soup is a simple Japanese dish that can be served alongside any traditional Japanese meal. To add a flavorful umami element, the soup is made with dashi broth – either fish stock or kelp stock. You can add tofu or sliced green onions as well as other ingredients such as fish, clams and pork. Seasonal variations may apply.

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