JAPANESE FOOD CULTURE 1
Japan's food culture, characterized by a meal with rice, the staple food, incorporating plenty, such as seaweed, fish, beans and vegetables, has been attracting attention to people around the world as the ultimate macrobiotic diet.
Japanese food culture to food culture that came from the continent since ancient times and is not intended to be made by the wisdom of our predecessors incorporating the climate of Japan. In addition, there is a deep relationship with the four seasons in Japan even cooking. In particular, a technique for cooking as one of "seasonal" ingredients only quarried in that season has developed, you can enjoy the seasonal cuisine. And, Japanese food is not only taste, but also to cherish the beauty of the look. It can be a culmination of tableware, such as Ready-To-Eat was without meaning to, respectively, favor it, the technology was made by "artisans" of each.Has been introduced in the contents of that type, cooking method, production method, origin, history, "Ro", features "have" to "food", in Encyclopedia Iroha Japanese culture "is".
Rice
The cultivation and consumption of rice has always played a central role in Japanese food
culture. Almost ready for harvesting, this rice field is located near the base of the
mountain Iwakisan in Aomori Prefecture.
For Example. POPULAR JAPAN FOOD
Honzen ryori
An example of this formalized cuisine, which is served on legged trays called honzen.
Sushi
Some of the many types of nigirizushi, in which handmolded portions of vinegared rice are topped with slices of raw fish, shellfish, and other ingredients. A small dab of wasabi (Japanese horseradish) is usually placed between the rice and the topping.
Japanese-inn meal
High-class Japanese inns (ryokan) generally serve sumptuous multiple-course kaiseki-style meals such as the one shown here.
Okonomiyaki
This pancakelike dish is made with a batter of flour, eggs, water, shredded cabbage, and a variety of other ingredients such as meat or shrimp. Shown here is Hiroshimastyle okonomiyaki.
Ramen
This low-cost Chinese-noodle dish is extremely popular throughout Japan and can be found in a number of
regional varieties. Dehydrated and packaged instant ramen, which requires only the addition of boiling water, has become a low-cost favorite worldwide.
Yakiniku
When eating yakiniku, which literally translates as “grilled meat,” people cook bite-sized pieces of beef, pork, and other meat at the table and then dip the cooked pieces in their preferred sauce.
Soba
Known as zaru soba, the cold soba dish shown here is eaten by first dipping the long noodles into a dipping sauce to which wasabi (Japanese horseradish) and green onions are often added.
Yakizakana
A traditional Japanese breakfast will often include a serving of yakizakana (fried fish) such as those shown here.
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