Unlike other Asian cuisines, the Japanese cuisine does not depend on herbs and spices to bring out the best taste in their dish. For the Japanese people, keeping balance and harmony in nature is important. This is the utmost reason why most Japanese dishes are prepared and served raw. Japanese chefs and home cooks are widely known across the globe for their skillful methods and uniquely refined presentation. When preparing their dish, every ingredient is selected meticulously and preserved to keep its own original flavor.
A customary Japanese diet is composed of meals with high fiber content and low calories and cholesterol. Rice is the main staple of Japan for more than 2000 years, even though it was historically influenced by China and Korea. It is the main starch that is existent to every meal, with udon and soba noodles right behind it. Meals are commonly side dished with teriyaki, yakitori and tempura that are steamed, deep-fried, boiled or made in one-pot. Primarily, the dishes are comprised of fish, beans, soya beads, seaweed, fruits and vegetables. Meals are taken thrice a day with no courses required, everything is presented all together. It is important to understand that the Japanese cuisine has high regards for the role of seafood in their diet. That’s how different seafood types of sushi are created. Together with sashimi, sushi became well-loved by people all over the world following this high regards.
There are four principal cooking methods used in the Japanese cuisine; and when best understood, this culinary art from the ‘Land of the Rising Sun’ will surely be appreciated.
|Nimono are foods that are cooked through simmering or boiling. The best-known sub-division is Nabemono, which is a one-pot tabletop cooking where ingredients are simmered in lightly seasoned broth, then typically plunged into a savory sauce. Nabemono‘s most recognized dishes are: