Cuisine Focus – Japanese – From Visual Delight To Delectable Feast

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Traditional Japanese cuisine has gained popularity for two obvious reasons- presentation and taste. Like other countries, Japan also takes pride in their rich culture and heritage and one means of transcending such greatness is through food itself.

Japan’s past and history is a factor which truly shaped not only its tradition but appreciation of its native food sources. Japanese cuisine boasts of the finest and freshest ingredients and adopts techniques which the residents and locals inherited through the years. For its people, food is synonymous with art. It represents their kind of thinking and displays the kind of skill most appropriate in making each dish.

The cuisine progressed over the years as a result of many changes. These transitions have affected the manner in which food is treated as well as the inclusion of ingredients and methods of cooking. In time’s passing, the Japanese cuisine becomes an art showcasing both quality and even seasonality.

The Japanese cuisine normally combines staple foods with soups and dishes made from meat, fish or vegetables. Dishes also make use of soy sauce and fermented soybean paste known as ‘miso’, for additional flavoring.

There are quite a number of staple foods associated with this cuisine. In essence, these foods hold prime importance and cannot be missed if you are yearning for that traditional Japanese meal.

Below, you can see a list of ingredients typically found and used in this type of cuisine:

Rice is one staple that goes well with soups and other dishes. These are short grains characterized as sticky when cooked.

Noodles are another essential part of this cuisine and typically an alternative to rice. Noodles also come in variations namely soba, udon and ramen.

Flour is another known ingredient used in making breads also called as pan. Considerably non-traditional, breads are staples aside from noodles and rice.

Seafood such as tuna, salmon, shrimps and mackerel are some of the ingredients used. Other Japanese dishes also make use of roe, seaweed, crabs and shellfish.

Soy products also form an integral part in this cuisine. This list includes soy sauce, tofu and miso.

Vegetables namely scallions, mushrooms, cucumbers, eggplants, carrots, asparagus, squash, snow peas, bamboo shoots and radishes are just some of the plant-based ingredients used in this cuisine.

Fruits like melons, avocados and apples are also used in several dishes.

Eggs and poultry particularly chicken are said to be regularly used as compared to meat. This has something to do with restrictions once imposed in Japan due to religion and belief.

From the heights of its known mountains up to its turquoise waters, this country reveals a haven of resources. And with the masterful hands of its people comes food and art served in one plate.

Authentic Japanese Recipe

Broiled Tofu with Miso (Tofu Dengaku)

Ingredients:

1 (14-to 16-ounces) block firm tofu, drained

1/3 cup red (dark) miso (preferably Japanese; see Shopping List, page 104)

2 tablespoons sugar

2 tablespoons sake, dry Sherry, or dry white wine

1 teaspoon sesame seeds, toasted

Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 31/2-inch) straight wooden picks

Preparation:

Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks’ note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.

Preheat broiler.

Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.

Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).

Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

Sake Sea Bass in Parchment

Ingredients:

1/2 cup sake

1 1/2 tablespoons soy sauce

1 teaspoon grated peeled ginger

1 teaspoon sugar

6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed

1/2 cup sliced scallions

Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string

Preparation:

Preheat oven to 400°F with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

Serve with steamed white rice.

Note: For Measurement conversions visit this page.

Image and Recipe Credit: Epicurious

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