Japanese cuisine

 

Japanese cuisine (日本料理) has come a long way, spanning several periods in Japanese history. In the Ancient Era, also known as the Heian Period (平安時代) (794-1185), the main meal choices were derived from Chinese cuisine. Boiled, plain rice, also known as gohan or meshi, was and still remains the main staple of Japanese cuisine. During this period, Japanese society went from a semi-sedentary, hunter-gatherer lifestyle to an agricultural society. Meals began to include fish, jellyfish, octopus, and meat.

How to make Okonomiyaki (Japanese Assorted Pancake)

Oden (おでん or 御 田)

Oden (おでん or 御 田?) Is a Japanese dish of various ingredients are boiled in the broth (dashi), which among others made from katsuobushi, kombu, and soy sauce. The materials included can vary, and are not limited to the radish, konnyaku, boiled eggs, and chikuwa.

Oden is more of a food eaten in the winter, just eaten while still hot. Food is more of a snack or as a friend to drink sake. Several pieces of content Oden prick pierced with bamboo for easy eating. Oden is usually eaten with mustard, with the exception of some areas in Japan who eat them with sweet miso sauce.

Yakitori (Japanese: やき とり)

Yakitori (Japanese: やき とり) is typical of Japanese satay generally use chicken meat. Pieces of meat, skin, liver, heart, and hempela small cut bite size once, pierced with bamboo prick, then burned with charcoal or gas fire.

One skewer Yakitori generally contains only one type of chicken parts, such as a puncture Yakitori consisting of 3 to 5 pieces of chicken meat was never mixed with pieces of liver or heart. As a variation, there is also a mix large pieces Yakitoriya leeks and shiitake mushrooms into Yakitori prick. There is also a form of Yakitori Sparrow (Passer Montanus) or other small birds in total with no cut.

Anpan

anpan (あん パン or 餡 パン?) is a sweet bread with red bean paste content. Bread is not a food commonly eaten by Japanese people before, but now many types of bread which is a typical Japanese food, such as: Meron-pan, kurimu-pan, herb-pan, koshian-pan, Ogura an-pan, cherry an-pan, korone, and others. This could be because people clever in introducing traditional Japanese food from other countries and adapting them to suit Japanese tastes.

Cuisine nabe

Cuisine nabe (锅 料理, Naberyōri), or simply called Nabe, is a type of Japanese cuisine that is cooked and served in a large saucepan. In Japanese, means nabe pot. Pots are placed on a small stove or heating element is on the table. As he prepared to use pot or ceramic container called donabe, and the food served at the table directly with the inner bowl.

Tamagoyaki

Tamagoyaki (卵焼き) Is a Japanese food in the form of scrambled eggs that were given sugar and salt. It was sweet and salty.

Tamagoyaki generally made at home using a rectangular pan, disturbed eggs for egg yolk mixed with egg white and then fried layer by layer as he rolled with the help of chopsticks.


Type

* Dashimaki tamago
Tamagoyaki is not sweet because of the mixed broth katsuobushi popular in the Kansai region, while Tamagoyaki with sugar which is much more popular in Tokyo.

* Umaki
Tamagoyaki with unagi (kabayaki) hidden in a while egg fried egg rolls.

* Atsuyaki tamago
Tamagoyaki that deliberately thick, are used as neta on sushi .