Ingredients of Japanese cooking
Main vegitables used in traditional Japanese cooking are
generally the follows.
Seaweeds are imprortant foods for Japanese peaople.
Westerner don't eat them, but they are eaten in east Asia, and
especially Japanese people eat them much.
Edible seaweeds are limited to small number.
Especially nori is often used to wrap for sushi and onigiri. Generally
its products are like black paper.
Vegitables for Western dish
These vegitables are used as Western dish.
Basically, these hadn't been used for traditional Japanese dish. But
these are sometimes used recent Japanese dish.
Various fruits are produced in many areas in Japan.
The following fruits are the most popular fruits in the mainlnd of
Spring to early
||Late autumn to winter
Because Japan is marine nation, fish are important ingredients.
Most Japanese know the names and tastes of various fish. When we enjoy
at a sushi restaurant, we must order by Japanese name of fish.
The words of most fish are short in Japanese language, so probably you
are easy to learn.
Fish through all seasons
Japanese people have been eating meats from very early times.
But, since 6th century, meat eating became a taboo in accordance with
the teachings of Buddhism.
In fact, it is a public stance and it appears to be true that people
ate the meat of various animals such as boar, deer, bear, hare, raccoon
and so on.
However, it would appear that cuttle or hen were not eaten by reason
that they were beneficial labor power.
In 1871 in Meiji period the government lifted a ban on meat eating.
Since this, Japanese people began to eat beef, pork and chicken.
The Japanese dishes used meats has been invented after this time.
Beef is commonly used by thin slicing in Japanese dish. Because, knives
and forks aren't used in Japanese meal.
And Japanese people prefer soft and fatty beef.
The famous Japanese dishes, sukiyaki or shabu-shabu, are used such beef.
In Japan there are very tasty and famous beef.
These are "Matsusaka beef", "Kobe beef", "Yonezawa beef" and "Ohmi
Additionally there are several nice beef in Japan, "Tajima beef", "Hida
beef", "Maesawa beef" and so on.
In Japanese cooking, pork is not so much used as beef.
Famous Japanese dish used pork is tonkatsu (Japanese pork cutlet). And
main ingredient of Okinawa dishes is pork.
In the Japanese home, it is mainly used for Chinese dish or Western
dish and shabu-shabu is sometimes used thin sliced pork instead of
Chicken is light meat and make nice soup, so it fits into Japanese
Yakitori is the famous skewered grilled chicken. Like this dish,
chicken is used by cutting small in Japanese cooking.
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