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INTRODUCTION

 We think of Japan as a single island, but it actually is four large islands and thousands of smaller ones. The

 volcanic and mountainous terrain boasts lush forests and heavy rainfall, much of it from monsoons, and the

scarce farm land is used predominantly for rice. As one would expect, fish plays a major dietary role, both

fresh and preserved. In the third century BC, Korea's already developed rice growing techniques were passed

to the Japanese by the Yayoi, a migrating tribe that settled in Japan. Rice came to be used for more than

eating, including paper, fuel, wine, building materials and animal feed.

During the development of Japan, the Chinese contributed soy sauce, tea, chopsticks and imperial rule

Other influences arrived in Japan via Korea, including Buddhism, which, despite the pre-existing Shinto and

Confucian religions, became the official religion in the sixth century. For the next 1200 years, meat was

officially forbidden to the Japanese people.

 Then in the sixteenth century the Portuguese, followed by the Dutch, came looking to corner the trade market

 with Japan. The westerners introduced fried foods, which is why the breaded, fried tempura seem so very un-

 Japanese; while the Japanese enjoyed this type of cooking, it was not something that evolved naturally

 Tobacco, sugar and corn were also brought by the traders.

 Around 1600, during the period of isolationism, Japan's culture became even more deeply rooted. The main

religions of Buddhism and Shinto emphasize the seasons and this came to be reflected in the foods served. In

fact, it is because of Buddhism that meals feature five flavors and colors, respectively being: sweet, spicy,

salty, bitter and sour; and yellow, black, white, green, and red.

US Commodore Perry forced the Japanese to renew trade with the West in 1854, and soon a new Japanese

ruling order took power. Interestingly, the new Emperor Meiji staged a New Year's feast in 1872 designed to

embrace the Western world; it was completely European in detail and for the first time in over a thousand

 years, the people publicly ate meat.

Environment, Climate & the Diet:

From the snow-capped mountains of northern Hokkaido to the sandy shores of Okinawa, there lies some

distinctive differences in diet and cooking styles between the regions of Japan. On top of all the high

mountains and oceans which divided up the country, the difference of abundant product within each region

helped to develop the contrast as well.

Despite the differences, though, there lies a common ground. As you may already know, Japan is an island

country. Where ever you might be, you'll find that there are plenty of fishes and other marine products. With

the climate perfect for growing good crops of rice, the Japanese diet consists of rice as the staple food, with

fish and veggies forming the nucleus of the side dishes. The main seasoning here is "shoyu" (show-you)or also

known as soy sauce (heard of Kikkoman's?) and "miso"(mee-so), both of them made from fermented soybeans

and with rice and salt. The meals are carried out 3 times a day, with the basic style including rice, a bowl of

soup (sui-mono) and two or three side dishes, and the sipping of green tea at the end of the meal All in all, when it comes to describing the Japanese diet in a few words, "natural" & "harmony" best fits the

description. Whatever dish you make, never kill the natural flavor of the ingredients. The ingredients must be

in harmony together to make one dish; the dish in harmony with other dishes to make a meal. Food must be

in harmony with nature and the surroundings, including the person who is dining...It is said.

 The typical Japanese meal consists of a bowl of rice (gohan), a bowl of miso soup (miso shiru), pickled

 vegetables (tsukemono) and fish or meat. While rice is the staple food, several kinds of noodles (udon,soba

andramen) are cheap and very popular for light meals. As an island nation, the Japanese take great pride in

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their seafood. A wide variety of fish, squid, octopus, eel, and shellfish appear in all kinds of dishes from sushi

to tempura.

Rice: Sticky, short-grained rice is the staple food in Japan. Uncooked rice is calledkome. The cultivation of

rice in paddy fields traditionally required great cooperation between villagers and this is said to have been

central to the evolution of Japanese culture. Their are several thousand varieties grown in Japan, with

Koshihikari and Akita Komachi being among the most popular. Rice is also used to makemochi (rice cakes)

senbei (rice crackers) andsake (rice wine). Rice can also be cooked with red beans (sekihan), seafood and

 vegetables ( Takikomi gohan) or as a kind of watery porridge seasoned with salt (kayu) which is very popular

as a cold remedy.Onigiri are rice balls with seafood or vegetables in the middle, usually wrapped in a piece of

dried seaweed (nori). They are traditionally part of a packed lunch or picnic. Individually wrapped onigiri

usually a trianular shape, make a good snack and are available at convenience stores.

Noodles - Udon and soba:Udon noodles are made from wheat flour. They are boiled and served in a broth

usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to maketsukimi

udon, and deep-fried tofu aburaage to makekitsune udon. Soba is buckwheat noodles, which are thinner

and a darker color than udon. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green

onions and wasabi. When served in a hot broth, it is known askake soba. Served with the same toppings as

udon, you get tsukimi soba, kitsune soba and tempura soba.

Noodles – Ramen: While udon and soba are also believed to have come from China, only ramen retains its

image as Chinese food. Ramen is thin egg noodles which are almost always served in a hot broth flavored with

shoyu or miso. This is topped with a variety of ingredients such as slices of roast pork (chashu), bean sprouts

(moyashi), sweetcorn and butter. Ramen is popular throughout Japan and different regions are known for

their variations on the theme. Examples are Corn-butter Ramen in Sapporo and Tonkotsu Ramen in Kyushu

Instant ramen (the most famous brand is Pot Noodles), to which you just add hot water, has become very

popular in recent years.

Soy products: The humble soybean (daizu) is used to make a wide variety of foods and flavourings. Soybeans

and rice are used to make miso, a paste used for flavouring soup and marinating fish. Together with soy sauce

(shoyu), miso is a foundation of Japanese cuisine. Tofu is soybean curd and a popular source of protein

especially for vegetarians. These days, even tofu donuts and tofu icecream are available.Natto, fermented

soybeans, is one of the healthiest but also the most notorious item on the menu. With a pungent smell and

sticky, stringy texture, natto is easy to hate straight away. Japanese people themselves tend to either love it or

hate it. It is usually served with chopped onions and a raw egg and mixed into a bowl of rice.

Dashi is a stock made from kelp and dried bonito flakes. There are three basic types of dashi: Ichiban

dashi has a fragrant aroma and delicate flavor and is used mainly in clear soups; Niban dashi is a less refined

type often used as a simmering liquid. Both are often used with vegetable dishes rather than meat or fish to

achieve a complete balance of flavors. The third type of dashi is Konbu dashi, made only from kelp. It is used

 with meat and fish dishes, in addition to dishes requiring gentler, unobtrusive seasoning.

 The centerpiece of the traditional kitchen, thekamado, has been replaced by the gas stove which often has an

integrated broiler. Typical homes will also have a refrigerator, a microwave oven, arice cooker, and a toaster

oven. Less common are dishwashers and ovens.

Many of these appliances have been adapted for the Japanese kitchen. For example, until recently it was not

common for appliances to be built into the cabinets, so dishwashers and ovens have been available as

countertop models. However, newer homes often have a "system kitchen" in which appliances such as the

stove, broiler, and dishwasher are integrated into the cabinets. While baking is popular, most people do not

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have a dedicated oven. Instead, hybrid microwave ovens have been developed that have special modes for

 baking and toasting as well as modes for heating rice,sake, and bento (lunch box).

 KITCHEN EQUIPMENTS

• Deba bocho: Kitchen carver

• Santoku: General purpose knife influenced by European styles 

• Nakiri bocho andusuba bocho: Japanese vegetable knives

• Oroshi hocho andhancho hocho: Extremely long knives to fillettuna • Tako hiki,yanagi ba, and fugu hiki:Sashimi slicers

• Unagisaki hocho: Japanese eelknife 

• Udon kiri andsoba kiri: Knife to makeudon and soba 

•  Abura kiri: Drainer tray for oil

•  Agemono nabe: Deep frying pot

• Donabe: Ceramic pot for use on an open flame

• Hangiri: Rice barrel

• Makiyakinabe: Rectangular pan foromelets 

• Mushiki andseiro: Steamers

• Otoshi buta: Drop lid

• Rice cooker: Electric appliance for cooking rice• Suribachi andsurikogi: Grinding mortar and pestle

Sushi Utensils

Handai (wooden bowl)

- to mix rice & sushi

 vinegar

Makisu (bamboo rolling

mat)

- to make rolled sushi

Uchiwa (paper fan)

- to cool the rice

Shamoji

(flat wooden spoon)

- to stir cooked rice

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 Japanese alcohol products

 Alcohol appears in the earliest historical records. 3rd-century Chinese records describe the inhabitants of

 Japan as being fond of their liquor and this remains little changed today. Consumption ofsake was overtaken

 by that of beer around the beginning of the 20th century. In recent years, beer and its cheaper relations

happoshu and so-called "third-category beer" account for over 75% of alcohol consumption. Japanese ajor

 beer brands - the top two are Asahi andKirin, followed bySuntory andSapporo with a quarter of the market

 between them - are known worldwide.Happoshu (low-malt beer), has become more popular recently due

mainly to the fact that it's significantly cheaper than regular beer.

Sake: In Japanese, the word sake is also used as a generic term for alcohol. The correct term for refined

 Japanese rice wine is seishu, or more commonly nihonshu. Like wine made from grapes, there are regiona

variations and good and bad years but sake is not usually stored for more than a year. Good sake is

 produced all over the country and with thousands of small breweries, finding one to suit your palate

shouldn't be too hard. There are different grades of sake depending on the milling process used on the rice

and what additives are used, if any. The production cycle takes about one year: Autumn rice is used in the

brewing process, which starts in winter and ends the following spring. The sake matures during the

summer and is finally bottled in the autumn. Sake has an alcohol content similar to wine, around 16%. It

can be served either warmed or chilled. The cheaper varieties are usually served hot (atsukan) straight

into a glass in cheap drinking establishments like izakaya or yakitoriya. Otherwise it is served in an

earthenware bottle (tokkuri) and poured into small cups (sakazuki).

Shochu: Shochu is a distilled liquor made from grain and averages around 50% proof, although there are large

variations depending on the ingredients and region. It is most commonly drunk in a mixture with ice and

things like oolong tea (oolon-hai) or citrus juices (lemon-hai). These drinks are available ready made in

cans. Ready-made cocktails have also become popular recently. Whiskey and other distilled liquors tend to

be popular among middle-aged men.

 Japanese Wine: Like its whisky, Japanese wine is not well known outside the country and the reason is simply

that Japan is not ideally suited to viticulture. High humidity and rainfall during the growing season, acidicand fertile soil and simply a lack of flat land space mean that it has remained a small industry. And most

of the local brands sold around the country are cheaper table or cooking wines. The main area for wine-

making is Yamanashi prefecture, near Mt. Fuji. The area has relatively low rainfall, making it less suitable

 for growing the staple crop, rice. The country's first commercial winery was established in Katsunuma,

Yamanashi in 1875, and it is still run by Mercian, the second largest winemaker in Japan.

 About Mirin:

Mirin is Japanese sweet cooking wine. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese

liquor) are mixed and and fermented to make mirin. Mirin is clear and light gold in color and is usually sold in

a bottle.History of Mirin: The use of mirin is said to have begun over 400 years ago. Although it was used for

drinking in the beginning, it has been used for only cooking since it was made to be thicker and sweeter.

Mirin Varieties: There are two types of mirin: hon mirin and shin mirin. The difference is the amount of

alcohol. Hon mirin contains nearly 14% alcohol. Hon mirin was available only at alcohol retailers until

December 1997, but now it's sold at supermarkets too. Shin mirin has less than 1% alcohol but has the same

flavor as hon mirin, so it's commonly used for cooking.

Miscellaneous: The sweetness of mirin is different from that of sugar. It's a perfect seasoning to add a mild

sweetness to Japanese cooking. Mirin adds luster to ingredients when it's cooked and adds nice aroma. It's

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the key ingredient interiyaki sauce. Since it is effective in masking the smell of fish, mirin is often used for

cooking seafood. Well-known Japanese brands for mirin are Takara and Mitsukan.

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SOME OF THE COMMON JAPANESE CONDIMENTS

1)Mirin is an essentialcondiment used in Japanese cuisine, consisting of 40%–50% sugar. It is a kind

of rice wine similar tosake, but with a loweralcoholcontent—14%[instead of 20%. There are three

general types. The first ishon mirin (lit. true mirin), which contains alcohol. The second isshio mirin

 which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third isshin mirin (lit. new

mirin), ormirin-fu chomiryo, which contains less than 1% alcohol yet retains the same flavour.

2)Rice vinegar is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow There are two distinct types of Japanese vinegar: one is made from fermented rice and the other,

known asawasezu or seasoned rice vinegar is made by addingsake, salt and sugar. Seasoned rice

 vinegar is used insushi and insalad dressing varieties popular in the west, such asginger orsesame

dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to

season the rice used in sushi.2 TYPES: Yonezu: made from rice only. Kokumot-su: made of rice and

other grains.

3)Seasoned rice vinegar is acondiment made ofsake,sugar and salt. Besides these three necessary

ingredients,mirin is also sometimes used (but only rarely). It is used frequently in the Japanese

cuisine, where it is used together with Japanese round rice to makekome (or the sticky, sushi rice)

 Although it can be made at home, preparedawasezu can also be readily bought at supermarkets.

4)Soy sauce:orshōyu, is afermented sauce made fromsoybeans (soya beans), roastedgrain, water

andsalt. It is traditionally divided into 5 main categories depending on differences in ingredients and

method of production. Most Japanese soy sauces include wheat as a primary ingredient, which tends

to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an

alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are

interchangeable.

5) Tamari: Buddhist monks introduced soy sauce into Japan in the 7th century. The Japanese word

"tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that

tamari was traditionally from the liquid byproduct produced during the fermentation ofmiso. Japan

is the leading producer of tamari.

6)Shichimi togarashi (seven spice powder):Originally from China, shichimi togarashi has evolved

through the years to become a thoroughly Japanese spice concoction. The ingredients vary from place

to place, which is part of the fun. There is no one recipe. Typical ingredients include ground Japanese

dried chili, black pepper, sansho, ground tangerine skin, black and white sesame seeds, and dried

seaweed flakes.

7)Pon Vinegar: This japanese vinegar is made from the juice of acitrus fruit similar to limes. Pon

 vinegar is used to make the classic japanese table condiment ponzu , which is served with poached

meats, fried foods and fish and shellfish. Pon has a delicate, limey flavour.

8) Toso: This spiced sake, considered to have medicinal qualities, is typically drunk around New Year's

to ensure good health, eternal youth and long life. Records show that the custom of drinkingtoso was

practiced at court in the early ninth century.

9) Japanese seven spice: This is one of the most popular seasonings for a table condiment in Japan

 This seasoning is currently very trendy in Japan and used to add both heat and flavor to dishes such

as soba noodles, udon, beef tataki, jasmine rice. Hand mixed from orange peel, black, white and

toasted sesame seeds, cayenne, ginger, Szechuan

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Sauces and pastes

1)Karashi:is a type ofmustard used as acondiment or as aseasoning in Japanese cuisine. Karash

is made from the crushed seeds ofBrassica juncea, frequently mixed with wasabi orhorseradish to

addzest. Karashi is not usually sweetened nor thinned with a liquid. However, it can be used as part

of a dipping sauce when mixed with mayonnaise or ketchup.Karashi is often served with fishtempura

dishes, withtonkatsu, oden, natto, andgyōza. It is almost always served with karashinasu,pickled

 japanese eggplant. Depending on the meal, karashi may be the only condiment served, or it may be

served alongside wasabi.

2)Ponzu:is acitrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a

thin, watery consistency and a light yellow color.Ponzu shōyu or ponzu jōyu is ponzu sauce withsoy

sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu. It is made by boiling

mirin,rice vinegar,katsuobushi flakes, andseaweed (konbu) over medium heat. The liquid is cooled

and then strained to remove thekatsuobushi flakes and the juice of one or more of the following:yuzu

sudachi,daidai, andkabosu (Japanese citrus fruits), and sometimes alsolemon, is added.Rayu

Rayu ischili-infused vegetable oil (a type ofchili oil), used in  Japanese cuisine as acooking

ingredient or as acondiment. The oil is typicallysesame oil and the chili pepper used is typically red

imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, driedaloeginger, guava leaves,leek leaves,paprika, andturmeric.

3) Warishita: is a Japanese sauce consisting of salt, sugar, and soy sauce, used for example in

preparingsukiyaki.

4) Wasabi: is a member of theBrassicaceae family, which includescabbages,horseradish andmustard

Known as "Japanese horseradish", its root is used as aspice and has an extremely strong flavour. Its

hotness is more akin to that of a hotmustard than thecapsaicin in achili pepper, producing vapors

that irritate thenasal passages more than thetongue. The plant grows naturally along stream beds in

mountain river valleys in Japan. There are also other species used, such asW. koreana, andW

tetsuigi.Wasabi is generally sold either in the form of aroot which must be very finely grated before

use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and foodcoloring), usually in tubes approximately the size and shape of traveltoothpaste tubes. The paste form

is usually just horseradish, since fresh wasabi is extremely perishable and more expensive than

horseradish. Once the paste is prepared it should remain covered until served to protect the flavor

from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and therice.

5)Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a

mixture of dried and ground fish,sesame seeds, choppedseaweed, sugar, salt, and monosodium

glutamate. Other flavorful ingredients such askatsuobushi (sometimes indicated on the package as

 bonito),salmon,shiso, egg, and vegetables are often added to the mix.

6)Mayonnaise is typically made withapple cider vinegar orrice vinegar and a small amount ofMSG

 which gives it a different flavor profile from mayonnaise made from distilled vinegar. It is most often

sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A

 variety containingkarashi (Japanese mustard) is also common. Apart from salads, it is popular with

dishes such asokonomiyaki,takoyaki and yakisoba and usually accompanieskatsu andkaraage. It is

sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the

 Tōkai region, it is a frequent condiment onhiyashi chuka (cold noodle salad). Many fried seafood

dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use

mayonnaise in place of tomato sauce on pizza.

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7)Menma: is a Japanese condiment made from dried bamboo. It is a common topping fornoodle soup

andramen. Menma is also known asshinachiku, but this term is now being phased out due to the

negative connotations of the wordShina.

8) Wafu dressing: is a vinaigrette-typesalad dressing based onsoy sauce, popular in Japan. The

name literally means "Japanese-style dressing". The standard wafu dressing consists of a mixture of

 Japanese soy sauce,rice vinegar and vegetable oil. There are many variations flavoured with

additional ingredients such asaonori, gratedginger, umeboshi puree,  wasabi or citrus fruits such as

yuzu.

9)Miso is a traditional Japanese seasoning produced byfermenting rice,  barley and/orsoybeans

 with salt and the funguskōjikin, the most typical miso being made withsoy. The result is a thick

paste used for sauces and spreads, pickling vegetables or meats, and mixing withdashi soup stock to

serve asmiso soup calledMisoshiru, a Japanese culinary staple. High in protein and rich in

 vitamins andminerals, miso played an importantnutritional role infeudal Japan. Miso is still very

 widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide

interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients

and fermentation process. Different varieties of miso have been described as salty, sweet, earthy

fruity, and savory, and there is an extremely wide variety of miso available.

 The most common flavor categories of miso are:

Shiromiso, "white miso"

 Akamiso, "red miso"

 Awasemiso, "mixed miso"

Hatchomiso 

10) Mentsuyu is a condiment made from dashi, soy sauce, mirin and sugar. Mentsuyu is most often eaten as

a dipping sauce with sōmen, soba, udon and hiyamugi.

11) Rayu is chilli-infused vegetable oil. The oil is typically sesame oil and the chili pepper used is typically

red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger,

guava leaves, leek leaves, paprika, and turmeric.

12) Ten-tsuyu: This is a dashi based condensed sauce, for serving tempura items. It is made of dashi, shoyu

mirin and other ingredients.

13) Tonkatsu sauce: This sauce, being used with tonkatsu (pork cutlet), is a thick brown sauce made up of

fruits, spices and seasonings.

14) yuan sauce: This sauce gives a subtle flavor to bland white fish, and enhances the flavors of stronger-

flavored fish such as salmon. It is made up of mirin, shoyu, sake, and lime juice.

15) Kanten: Used in many Japanese confections, this gelatin-like product is made from a kind of seaweed

called tengusa. It is available in various forms; the most common are bar and powder. Agar-agar sets quickly

and does not melt at room temperature. Agar-agar helps clean the digestive tract.

16)Gobo : This typical fiber-rich vegetable should be soaked in vinegared water immediately after scraping

the skin to prevent discoloration and remove bitterness. Burdock root has an appealing crunchiness and is a

common ingredient in soups and simmered, deep-fried and stir-fried dishes.

17) Shoga : This spice beckons appetites with its pungent flavor and aroma. Its slight sharpness helps to

settle the digestive system. Select roots with taut, unwrinkled skin. Grated ginger, also available ready-made

in a tube, can be used as a preseasoning or spice. As needle-thin slivers, ginger can be used as a garnish for

simmered dishes, salads and soups. Sliced thin, it can be pickled or used to counteract strong-smelling meat

and fish.

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18) Ginnan: These are the seeds of the ginkgo tree. The white shells and thin outer skins are removed before

cooking. Canned nuts are preshelled, skinned and parboiled. Relatively high in vitamin C and carotene

ginkgo nuts appear in nabe, stir-fried, deep-fried and custard dishes.

19) Aojiso : A typical herb in Japanese cuisine, perilla has a distinct flavor, and is rich in carotene, vitamin C

and iron. Select leaves that are fragrant and have a fresh green color. Perilla is used chopped as a seasoning

in chilled tofu, as a garnish with salads and sashimi, and in deep-fried dishes

Red perilla (aka shiso) is also available and is widely used in making umeboshi (pickled plums.)

20)Maitake is an autumn fungus (Grifola frondosa) that is extensively cultivated. This mushroom is quite

fragrant and versatile, and is as delicious in Western cuisine as it is in Japanese cooking21) Satoimo: This mild-tasting tuber is a good source of high-grade protein. Whole taros with the skin intact

are preferable to those that come peeled. Taro is used in soups and simmered and steamed dishes.

22) Yuzu, or Japanese citron, is used mostly for its zest. Dried Yuzu is sometimes used with spices, and its

 juice is added to various one-pot simmered dishes.

23)Shingiku: These edible leaves are a useful source of vitamin C, carotene, calcium and iron, choose lush

green bunches that have thin stems. Avoid overcooking these tender leaves, as they will become mushy. Used

in salads, soups and nabe (refers to a variety of communal one-pot meals) dishes

24) Aonori: Made from a different variety of nori than the type used for sushi, this product has a blue-green

tint and a distinctive fragrance. It is sprinkled on okonomiyaki(fried-batter "pancakes" mixed with a wide

 variety of vegetables, seafood or meats).

25)Mitsuba : This is another herb that adds a really Japanese flavor to dishes. It’s primarily used as agarnish, so you just need a little. There are two kinds of mitsuba sold, but they are the same plant: regular

mitsuba, and the kind with long, blanched stems.

26)Komatsuna: Also called Japanese mustard spinach, it is usually stir-fried, pickled, boiled and added to

soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian

countries. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark

green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring

and autumn, as it cannot endure extreme heat or cold for more than a short time

27) Nanohana are rapeseed plants which are widely eaten as spring greens in Japan. Boiled nanohana plants

are seasoned with karashi mustard dressing. It's good to use tender nanohana plants with flower buds.

SOME TYPICAL JAPANESE INGREDIENTS

Kombu: This important ingredient is used to make dashi, the essential basic stock for practically all Japanese

recipes. Kombu is gathered in the shallow waters off Hokkaido, Japan’s northernmost island. The best variety

rishiri kombu, is 1/8” thick, 5” to 8” wide and grows anywhere from 5’ to 8’ long.

Nori: Japan produces more nori, both in quantity and variety, than any other country in the world. The early

 Japanese ate nori raw, as early as the 7th century. Today it is farmed; spores are planted in January on nets

and placed in bays or lagoons. After harvesting the seaweed in autumn, it is washed in cold water and then

spread thinly onto sheets to dry in the sun (much like papermaking). It is then toasted and cut into sheets, or

seasoned with soy sauce and mirin to make flavored nori.

 Wakame:is the most popular type of seaweed in Japan. The Western name for this seaweed is sea mustard,

 but it has none of mustard’s bitterness. Highly nutritious, wakame is usually dried or preserved in salt, and

is therefore considered a staple for the Japanese pantry.

SOME VERY POPULAR JAPANESE ITEMS (APART FROM SHUSHI AND SASHIMI)

1)Miso soup(miso shiru) is a traditional Japanese soup consisting of astock called "dashi" into which is

mixed softenedmiso paste. Although the suspension of miso paste into dashi is the only characteristic

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that actually defines miso soup, many other ingredients are added depending on regional and seasonal

recipes, and personal preference.

2)Domburimono: These dishes consist of a bowl (domburi) of rice covered with one of a variety of

toppings such as boiled beef (gyudon), chicken and egg (oyakodon), deep-fried shrimp (tendon) or

deep-fried pork cutlet and egg (katsudon). They are often eaten as part of a reasonably priced 'lunch

set', with miso soup and pickles.

3) Tempura: Seafood or vegetables dipped in batter and deep-fried, tempura is served with a dipping

sauce and daikon. The word 'tempura' comes from the Portuguese 'tempero' (gravy or sauce) and this

dish dates from the mid-16th century, when Portuguese and Spanish culture was first introduced to

 Japan. Tempura can be served with a side bowl of rice and soup or on a bowl of rice (tendon) or

noodles (tempura udon, tempura soba).

4)Sukiyaki: This is a savoury stew of vegetables and beef cooked in a large nabe and dipped in a bowl of

 beaten raw egg. The vegetables usually used are green onion, shiitake mushrooms and

chrysanthemum leaves (shungiku). Also added are tofu and gelatinous noodles (shirataki) and the

ingredients are cooked in a sauce made of soy sauce, sugar and sweet cooking sake (mirin). To prepare

this dish the Japanese used to fry meat on a special shovel called "suki". And any fried dish in Japan

is called "yaki".

5)Nimono is a boiled dish. First it used to be a reserved dish. It is considered very difficult to add spices

in nimono. One Japanese proverb advises that you try nimono to get to know the chef's level of skills

 The base for nimono is dashi, broth with sea kale. Each region of Japan has a unique local nimono

such as tikuzenni in Fukuoka, buri daikon in Toyama, zibuni in Ishikawa and others.

Nimono list:

•Buta kakuni (boiled pork cubes)

•Mebaru-no nitsuke (boiled rockfish)

•Kabocha-no nimono (boiled pumpkin)

•Takenoko to fuki-no nimono (bamboo sprouts boiled with coltsfoot )

6)Nabemono is a substantial meal of one course which is cooked of different products. Nabemono

season starts with cold weather. A pot or saucepan is placed right in the center of a table on atransportable gas or electro stove. Broth prepared beforehand is poured in the pot, dishes with

products are placed on the table. As products seafood, meat, mushrooms, vegetables and others may

 be taken. Broth is brought to the boil on a slow fire after that kombu, sake, soy sauce, lemon juice etc

can be added to it. Then each participant of a meal finishes the process independently. He or she takes

 whatever he/she likes from the dishes and puts it in the boiling broth. After the element is prepared

the person takes it with sticks from the stove, puts it on a dish and eats with sauce. When there is

only broth in the stove boiled rice is put there and this mixture is warmed-up once again. It looks like

a liquid porridge. Sometimes instead of rice udon noodles is used.

Nabemono has a lot of advantages. First it's possible to use various products and their combinations

Secondly each piece is kept in the broth for a short period of time so all the useful elements stay

inside. Apart form this serving is very easy. One will need only small plates for each person and small

rice bowls for sauces.

 The list of Nabemono dishes:

•Yosenabe

•Oden

•Sukiyaki

•Syabu-syabu

•Tyankonabe

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•Udonsuki

7)Shabushabu: For this dish, diners dip paper-thin slices of beef in a pot of boiling water and stock for a

few seconds and then dip the cooked beef in sesame sauce (goma dare) before eating. Later, vegetables

such as enoki mushrooms and Chinese cabbage, tofu and shirataki are added. When cooked, these

are dipped in a soy and citrus sauce (ponzu). After the beef and vegetables have been finished, udon

can be added to the pot and eaten with the broth. Other flavorings used include crushed garlic, chives

and daikon. Economical (for those with a big appetite) all-you-can-eat meals are common in

Shabushabu restaurants.

8)Okonomiyaki: This can best be described as a savory Japanese pancake. Chopped vegetables and

meat or seafood are mixed with batter and cooked on a griddle. Like a pancake, the okonomiyaki is

flipped over and cooked on both sides. It is then topped with a special sauce and mayonnaise and

sprinkled with nori and dried fish flakes (katsuobushi). Variations include adding a fried egg or soba.

9) Yakitori: Yakitori itself means broiled chicken. Various cuts of chicken, including heart, liver and

cartilage are cooked on skewers over a charcoal grill. Also cooked this way at yakitori restaurants

(yakitoriya) are an assortment of vegetables such as green peppers (piman), garlic cloves (ninniku

and onions (negi). They are flavored using either a tangy sauce (tare) or salt (shio). The menu wil

usually contain a variety of other foods as well. Yakitoriya are usually laid-back places where the food

is a snack to accompany drinking.

• Azi yakizakana (grilled scad)

• Gyoza (fried meat pockets)

• Dashimaki tamago (omelet)

• Okonomiyaki (Japanese pizza)

• Tai sugatayaki (grilled perch)

• Yakinasu (grilled eggplants)

• Yakitori

 AGEMONO: deep-fried dishesE.g, Tempura

GOHANMONO(RICE): "Gohanmono" are dishes consisting of rice combined with other ingredients

"Takikomi-gohan" is made by cooking together rice and another ingredient such as green peas or pieces of

 bamboo shoot in spring and in autumn with "matsutake" mushrooms or chestnuts added to seasoned water

or "dashi (soup stock)". "Gomoku-meshi" (also known as "kayaku-gohan") is prepared by adding finely diced

chicken, carrot, fried tofu, "shiitake" mushroom and burdock to rice and cooking it in "dashi" seasoned with

soy sauce, "sake", and sugar. "Domburimono" are dishes in which cooked rice is placed in a "domburi (a bowl

that is larger than the usual rice bowl)" and then topped with various prepared ingredients.

Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away.

Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing

recently because gemmai is more nutritious and healthier than hakumai. A second major rice variety used in

 Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly

used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.

• Rice Bowl : A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is

sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other

toppings

• Domburi : A bowl of cooked rice with some other food put on top of the rice. Some of the most popular

toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).

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• Onigiri: are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly

salted and often contain some additional food in the center, for example an umeboshi (pickled

 Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and

inexpensive snack available at convenience stores.

• Kare Raisu (Curry Rice): is cooked rice with a curry sauce. It can be served with additional toppings

such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a

century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be

found especially in and around train stations.

• Chazuke : is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako

(cod roe) added to it. It is a suitable dish for using left over rice.

• Kayu : is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left

over rice and is often served to sick people because it can be digested easily.

NABE DISHES

Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are

 vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/ormeat. There are many regional and personal varieties, and they are especially popular in the cold winter

months. Some special nabe dishes are:

• Oden

 A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed

 boiled over many hours in a soya sauce based soup.

• Sukiyaki

 A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku

noodles). The pieces of food are dipped into a raw egg before eaten.

• Shabu-Shabu

Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms

and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.

• Chanko Nabe;

Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko

nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.

MEAT DISHES: Meat has been eaten in Japan in larger amounts only since the second half of the 19th

century. Nowadays there are a variety of Japanese meat dishes.

•  Yakitori 

 Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.

•  Tonkatsu 

 Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of

cooked rice (katsudon) or with Japanese style curry rice (katsu kare).

•   Nikujaga 

Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

SOYA BEAN DISHES

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 Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The

following are some of the most popular soya bean based dishes:

•  Yudofu : Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before

 being eaten.

•  Agedashi Tofu: Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce

 before being eaten.

• Miso Soup : A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made bydissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and

small pieces of tofu.

 YOSHUKU DISHES: A large number of Western dishes have been introduced to Japan over the centuries

Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of

the most popular ones are:

• Korokke : Korokke has its origins in the croquettes which were introduced to Japan in the 19th

century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The

most common filling is a mix of minced meat and mashed potatoes.

• Omuraisu : Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, andusually served with a gravy sauce or tomato ketchup.

• Hayashi Raisu : Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a

demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it

is also eaten with a spoon.

• Hamubagu : Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and

usually with a demi-glace sauce, but without a bun.

MISCELLANEOUS DISHES:

•  Tempura 

 Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and

deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become

one of Japan's most famous dishes internationally.

• Okonomiyaki 

Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and

meat can be mixed with the dough and placed on the okonomiyaki as topping.

• Monjayaki 

Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much

more liquid than the okonomiyaki dough

• Gyoza 

Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were

introduced to Japan from China. In Japan gyoza are usually prepared by frying them.

• Chawanmushi 

Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish

cake and a ginko nut mixed inside.

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•  Tsukemono 

 Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is

usually served with Japanese meals.

DESSERTS

 Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made

of mochi, azuki bean paste, and fruits. Wagashi is typically made from natural (mainly plant) ingredients.

 As well as any other human nations, the Japanese have own national dessert dishes. First of all it can be

traditional sweets. The main difference between Japanese and European sweets is that Japanese ones are

made from red beans mainly, called azuki. The most popular are the following:

1.Oshiruko is a sweet dessert soup, which is made from azuki beans fried in sugar syrup with addition of

fried pieces of mochi - rice flat cake. Oshiruko is served hot and thus is considered an ideal dish during a cold

season. Sweet soup Oshiruko is served in many cafes and tearooms.2.Yokan is a harden dessert like jelly. It

is traditionally consumed as a tea-dessert. It is widely spread. It might have different tastes depending on

condiments. Yokan is frequently used as a gift. It can be stored for a long time.

3.Manju is a sweet rice flat cake filling with azuki. Manju is frequently offered to guests as a sweet dessert in

the traditional Japanese hotels called ryokan, located at hot springs. It even refers to onsen-manju (manju

near spring).

 Also, there are some other types of desserts in Japan, which are difficult to recognize as desserts for

Europeans. These are various rice cookies called sembei. Sembei may have salty taste as well as spicy or

seafood taste like sea kale. Vegetables, nuts, sea kale, fish can be added to these cakes. Sembei is favorite

dish for children and adults.

Desserts dishes:

•Kuri manju

SHUSHI AND SASHIMI – A DEATILED DISCUSSION

 What is sushi?

Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining

experience. In its earliest form, dried fish was placed between two pieces of vinegared rice as a way of making

it last. Thenori (seaweed) was added later as a way to keep one's fingers from getting sticky.

 Technically, the wordsushi refers to therice (the Japanese wordsu means vinegar, andshi is from meshi, the

 Japanese word for rice, hencesushi is 'vinegared rice'), but colloquially, the term is used to describe a finger-size piece of raw fish or shellfish on a bed of rice or simply the consumption of raw fish in the Japanese style

(while sushi is not solely a Japanese invention, these days, the Japanese style is considered the de facto

serving standard). This can be eaten as is, or is often dipped intoshoyu (Japanese soy sauce) and then eaten

Great care is taken in the creation of the dish and the many methods of preparing the food indicate the

importance of appearance to the educated consumer. Sushi is a work of art as much as a food, and while it is

now available in a western 'quick and easy' serving style, the traditional ways are far from lost.

• Nigri-sushi, or hand-formed sushi, is the most commonly known sushi. It consists of a small

rectangular or oval shaped pad of pressed rice with a neta, or topping. It may or may not have a bit of

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 wasabi between the rice and topping, and may or may not have a band of nori holding the topping to

the rice.

• Maki-sushi, or rolled sushi, is a cylindrical rolled sushi formed by wrapping nori (seaweed) around rice

and a filling. A bamboo mat is used to roll the seaweed and rice, making the sushi uniform in shape.

Maki sushi may contain one filling, making it hosomaki (thin rolled sushi) or many fillings, making it

futomaki (fat rolled sushi).

• Gunkan-maki, or battleship sushi, is a piece of rice with nori wrapped around it making a cup to hold

semi-liquid ingredients or ingredients that do not lend themselves well to rolled or hand-pressed sushi

• Temaki-sushi, or hand-rolled sushi, is a cylindrical sushi made with nori, rice, and fillings, rolled byhand. Similar in style to maki-sushi, but usually containing stronger flavored ingredients. Some people

refer to maki-sushi as a Japanese burrito, while temaki-sushi would be a Japanese taco.

Chirashi-zushi : Usually a bowl or box of sushi rice topped with a variety of sashimi.

Inari-zushi: Aburage (fried pouches of tofu) stuffed with sushi rice.

Maki-zushi : The rice and seaweed rolls with fish and/or vegetables. There are also more specific terms for

the rolls depending on the style. They are:

Futomaki - thick rolls Hosomaki - thin rolls Uramaki - inside-out rolls

Here are the specific terms for rolls:

  Chakin Sushi - rice on the inside wrapped with a thin egg crepe  Futomaki - thick rolls; use a whole sheet ofnori

  Hosomaki - thin rolls; use a half sheet of nori

  Uramaki - inside-out rolls (rice on the inside); use a half sheet or nori

  Tazunamaki - (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top

  Temaki - handroll; use quarter sheet of nori

Nigiri-zushi : The little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish

Generally the most common form of sushi you will see.

 Temaki-zushi : Also called a hand-roll. Cones of sushi rice, fish and vegetables wrapped in seaweed. It is very

similar to maki.

Narezushi:(matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed withsalt, placed in a wooden barrel, doused with salt again, then weighed down with a

heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months

this funazushi can be eaten, remaining edible for another six months or more.

 The fish in sushi can also come in a few different forms and styles, apart from the plain piece of fish. You

might see: Neta or Tane- the name for the piece of fish (or other item) placed on a piece of nigiri sushi.

Hikari mono - a piece of fish with the silvery skin left on. Sukimi - A chopped up piece of fish sometimes

used inmaki (rolls) or served assashimi.

Oshizushi (pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A

 block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of theoshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create

a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.

Sashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside

daikon and/orshiso. This is my favorite style as you really get the flavor of the fish. Plus, it's a great way to

impresssushi newbies!

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Sashimi is often cut in different ways to enhance the appearance of the fish.Hira zukuri is the standard

rectangular shape cut. A thinner cut is calledIto zukuri, and is often no more than 1/16 inch thick. The

thinnest, calledKaku zukuri is paper-thin and is often presented in a pattern.

ESSENTIAL ACCOMPANIMENTS TO SUSHI

1) wasabi (the hot green Japanese horseradish-like rhizome), it is diluted with soya sauce

 A brief about Wasabi: Known as "Japanese horseradish", its root is used as a spice and has an extremely

strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper

producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along

stream beds in mountain river valleys in Japan.

 Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-

to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes

approximately the size and shape of travel toothpaste tubesOnce the paste is prepared it should remain

covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi

 between the fish and the rice.

2)gari (pickled ginger, which comes in both a pink and a light tan color, with the lighter stuff usually

indicating better quality).

3)shiso, which is often served with sashimi,

4)shredded white mass of Japanese radish calleddaikon, which is also often served with sashimi.

REGIONAL COOKERY:

Hokkaido: The territory of Hokkaido is divided into spare parts between mountains and plains. Howevermountains are in the center of the island and last by range from North to South. There are a lot of active

 volcanoes and volcanic lakes with hot thermal springs.

Local dishes: 

• Ishikari-nabe - thick pottage with salmon

• Kani-nabe - thick pottage with crab

• Uni-don -sushimeshi (rice for sushi) and sea urchin in rice bowl

• Ikura-don -sushimeshi (rice for sushi) and caviar in rice bowl

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Local products: 

• Sake (salmon)

• Kani (crab)

• Ikura (caviar)

• Hotate-gai (scallop)

• Jagaimo (potato)

• Bata (butter)

Shikoku ("four countries") is the smallest and least populous of the four main islands of Japan, located south

of Honshu and east of Kyushu island. Its ancient names include Iyo-no-futana-shima, Iyo-shima, and Futana-

shima. The current name refers to the four former provinces which made up the island: Awa, Tosa, Sanuki,

and Iyo.

Local dishes:

•Tosa zukuri - fried fish

•Tai meshi - boiled perch with soup with onion

•Katsuo-no tataki - kind of sashimi

 Any Shikoku region's districts that look out on the Pacific Ocean and one district that looks out on SetoNaikai (Inland Sea) differ from each other. Tai (sea breams), iwashi and small fish range in Seto Naikai. There

are katsuo (bonito), maguro (tunny) and other rangy fish in the Pacific Ocean. The ingredients for broth vary

as well. Thus, e.g. on the Seto Naikai coast people use iriko (or niboshi that is dried anchovy) and on the

Pacific Ocean's coast people use dried oceanic bonito. Each district differs from each other with its seafood

 variety; people make dishes of it in combination with local products.

Katsuo-no tataki is a local dish in Kochi prefecture. Savoury katsuo, grilled to brown color is eaten with

 vinegar. The dish is called so because of the way it's prepared; bonito is dressed with vinegar by agency of

striking (here is a name, derived from Japanese verb "tataku" to strike).

 Tosa-zukuri (Tosa is a former name of Kochi prefecture) is fried fish, which is eaten as sashimi. Tosa-dzukuriis made of bonito with ginger and garlic. This dish enjoys great popularity. One can add leek, radish sprouts

and onion to one's taste and can eat with rice as well as domburimono.

People hook tai (sea breams) in Seto Naikai (Inland Sea) in spring. The dish taimeshi is a whole tai, boiled

together with rice. This is the most famous local dish. One can pour green tea in it and eat it as ochazuka

(rice, poured with tea).

Kyushu("nine provinces") is the third-largest island of Japan and most southerly and westerly of its four

main islands.

Local dishes :

•Tikuzen ni - different vegetables, boiled in soy sauce

•Hiyazen - cold soup with vegetables

•Karukan

•Siratsu-no hama nomi - young fish iwashi dipped in a bowl with soy sauce

•Basashi - fresh horseflesh

•Fugu nabe - pottage with fugue

•Takama tsukemono - pickled morass

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Such seafood as fugu (swell-fish), saba (mackerel), sirauo (flake fish) are the local dishes of Fukuoka

prefecture that is washed by waters of Genkai-nada (blue water Genkai). One of the most famous dishes of

Fukuoki is tikuzen ni, which is prepared on New Year. Prefecture Saga is full with such seafood from Genkai-

nada and Ariake-kai as uni (sea-urchin), ebi (shrimps) and scallops. The prefecture used to be a whale

industry base, thus a lot of dishes made of whale meat remained in local diet.

People usually use flour and satsumaimo (batata) for preparing food in Oita prefecture. Each Oita's district

has such original dishes as inoshishi-nabe (nabemono made of boar) etc. Such soups with vegetable as

hiyajiru, kentyanjiru and other are prepared in Miyazaki. People usually use shiitake (mushrooms), kabocha(pumpkin) and other vegetables cultivated here for making local dishes.

One more feature of the district is that people at Kyushyu usewheat miso instead of soy one. It is explained

 by that it was rather difficult to cultivate soy in local warm climate and people used to preparing dishes from

 wheat.

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