Recipes for Japanese traditional dishes. Japanese food recipes

When they talk about Japan, the image of miniature and beautiful people who control their body and emotions immediately appears before our eyes. The food that has been eaten in this country for centuries has had a significant impact on this appearance and behavior. Fortunately, today traditional Japanese dishes are available to us. Many Japanese products can be purchased at the store to treat yourself to true delicacies.

Japanese cuisine: recipes with photos can be implemented at home today. Although, of course, for this you will need to hone your culinary skills.

Many people know that Japan is located on islands and has always been removed from the outside world. For this reason, the dishes in this country, to put it mildly, are not similar to other national cuisines in the world. Be that as it may, in this section you will find soups, fish and vegetable dishes, as well as recipes for a wide variety of sushi.

Illustrations for Japanese cuisine, recipes with photos are extremely important. Because not all housewives may understand the first time how to cook dried seaweed, how to roll sushi, or why add cheese to soup. In fact, if you are a seafood connoisseur, then you can try to cook any Japanese cuisine at home: there is a high probability that you will definitely like them.

All Japanese dishes are interesting for home consumption. Let's say miso soup. It is prepared on the basis of a special soybean paste with the addition of dried seaweed, tofu soy cheese and green onions. If desired, you can make this soup with fish or meat broth. The soup is very unusual in appearance, as well as in taste. But this is an extremely nutritious and healthy dish that will be indispensable for dietary nutrition.

Japanese cuisine, recipes with photos at home, which we have collected in this separate section on the culinary site, you will definitely succeed. If you have never rolled sushi before, the first two “sausages” may not turn out quite even. But there are no difficulties in preparing rolls. Here a detailed description, photographs of each stage of preparing the dish and, of course, the opportunity to ask your questions in the comments will come to the rescue.

Even though Japanese cuisine is not at all close to Slavic people in its composition, ingredients, and methods of serving, it is tasty and interesting. If you eat dishes of this national cuisine at least once a week, you will definitely not gain extra pounds and will improve your health.

17.01.2018

Fried rolls at home

Ingredients: nori sheets, rice, water, cucumber, red fish, soft cheese, rice vinegar, sugar, salt, flour, egg, water, vegetable oil

I have prepared for you a simple and fairly quick recipe for delicious fried rolls that you can prepare yourself at home.

Ingredients:

Nori - 2-3 sheets,
- sushi rice - 200 grams,
- water - 350 grams,
- cucumber - 1 pc.,
- red fish - 100 grams,
- cream cheese - 100 grams,
- vegetable oil,
- rice vinegar - 2 tbsp.,
- sugar - 10 grams,
- salt - 10 grams,
- wheat flour - 100 grams,
- egg - 1 pc.

07.08.2017

Salad "Funchoza" with chicken and vegetables

Ingredients: funchose, chicken fillet, onion, garlic, tomato, parsley, carrot, vegetable oil, salt, pepper

This salad is one of the most delicious and nutritious. Moreover, it is enough to serve just one funchose with chicken and vegetables for dinner; nothing else is needed to fill you up. From the recipe with photo you will learn how to prepare the dish correctly.

Products for the recipe:

- glass noodles - packaging,
- chicken fillet - 250 g,
- onion head,
- three cloves of garlic,
- two tomatoes,
- a few sprigs of parsley,
- one carrot,
- 40 ml vegetable oil,
- spices to taste.

09.05.2017

Udon noodles with chicken and vegetables in teriyaki sauce

Ingredients: udon noodles, chicken, onions, carrots, mushrooms, ginger, garlic, vegetable oil, teriyaki sauce, soy sauce, green onions, sesame seeds, salt

Ingredients:

- 300 grams of udon noodles,
- 200 grams of chicken fillet,
- 1 onion,
- 1 carrot,
- 200 grams of champignons,
- 1-2 cm of ginger,
- 2 cloves of garlic,
- 10 grams of vegetable oil,
- 1.5 tbsp. teriyaki sauce,
- 1 tbsp. soy sauce,
- 3-4 feathers of green onions,
- optional sesame seeds,
- salt to taste.

06.05.2017

Rolls with eel

Ingredients: smoked eel, nori, rice, cream cheese, shrimp, canned pineapple, soy sauce, pickled ginger, flying fish caviar

Recently, dishes from Japanese cuisine are increasingly appearing on the tables of ordinary people. Sushi and rolls with spicy sauces brought a touch of the East to any family celebration. But you don’t have to order them - for the same money you can prepare excellent eel rolls at home. Here are some recipes.

Products:

- smoked eel;
- nori sheets;
- rice;
- cream cheese;
- large shrimps;
- canned pineapple;
- flying fish caviar or tobiko;
- pickled ginger - for serving;
- soy sauce for serving.

13.04.2017

Chicken with teriyaki sauce and vegetables

Ingredients: teriyaki sauce, chicken fillet, carrots, onions, vegetable oil, sesame seeds,

Have you ever tried chicken in teriyaki sauce? No? Then we need to fix this immediately! After all, this is a very tasty dish that everyone really, really likes. We will be happy to tell you how to prepare it correctly.

Ingredients:
- 5 tbsp. teriyaki sauce;
- 350 g chicken fillet;
- 1 large carrot;
- 2 onions;
- 3 tbsp. vegetable oil;
- 1 tbsp. sesame seeds.

25.03.2017

Rolls with feta cheese and salmon

Ingredients: rice, water, nori, feta cheese, lightly salted red fish, rice vinegar, sugar, salt

Believe me, the rolls you see in the photo are as easy as pie to prepare. There are few steps in this process - cook the rice, and together with the cheese and salmon, wrap it in nori sheets, and then cut it. How to do everything correctly, see the recipe with photos.
Products for the recipe:
- two glasses of rice,
- two glasses of water,
- 150 g feta cheese,
- 200 g red fish,
- 50 ml rice vinegar,
- 1 teaspoon of sugar,
- 1 tsp. salt,
- 5-6 sheets of nori,
- soy sauce,
- pickled ginger,
- wasabi - for serving.

09.03.2017

Japanese omelette Tamagoyaki

Ingredients: chicken egg, vegetable oil, soy sauce, rice vinegar, sugar, sesame seeds

Do you want to surprise your loved ones with a delicious breakfast? We recommend preparing a multi-layer omelette in Japanese style. Perhaps the “first pancake” will be lumpy the first time, but with a little practice, the omelette will turn out just right.

Products for the recipe:

- five chicken eggs,
- 10 ml vegetable oil,
- 2 teaspoons of soy sauce,
- 1 tbsp. spoon of rice vinegar,
- 15 g sugar,
- 1.5 teaspoons.

01.03.2017

Japanese buns "Melonpan"

Ingredients: dry yeast, sugar, flour, milk, water, chicken egg, butter, salt, baking powder

Japanese buns, stunning in their appearance and taste, are baked from two types of dough.
Moreover, the method is original - small balls of yeast dough are wrapped in shortbread cakes. The future buns are generously sprinkled with sugar on top and baked in the oven. Be sure to cook for your loved ones!

Products for the recipe:

Yeast dough:
- 4 grams of dry yeast;
- 20 grams of sugar;
- 200 grams of flour;
- 2 tbsp. spoons of milk;
- 2 tbsp. spoons of water;
- one egg;
- 1 tbsp. spoon of butter;
- salt - a pinch.

Shortbread dough:
- one egg;
- 1.5 tbsp. spoons of butter;
- 50 grams of sugar;
- 120 grams of flour;
- 3 grams of baking powder.

08.02.2017

Homemade sauce for sushi and rolls

Ingredients: soy sauce, sesame oil, mayonnaise, apple cider vinegar

How to make sauce for sushi and rolls at home? This process is not complicated if you know a few recipes and use professional nuances from Japanese chefs. Homemade sauce will highlight the taste of the dish and make it unique.

30.12.2016

Chicken fillet with rice, soy sauce and vegetables

Ingredients: rice, water, apple cider vinegar. sugar, salt, soy sauce, chicken fillet, black pepper, red pepper, carrots, onions, ginger root, garlic, vegetable oil

I usually cook this rice for lunch or dinner. The big advantage of this recipe is that the rice takes relatively little time to cook, and soy sauce and chicken go well with it. The rice turns out crumbly. If you wish, you can prepare some kind of simple salad for rice or open a winter preparation.

Ingredients:

- 200 grams of rice;
- 250 ml. water;
- 20 ml. apple cider vinegar 6% (or rice);
- 15 grams of sugar;
- 1 tsp. salt;
- 2-3 tbsp. thick soy sauce;
- 250 grams of chicken fillet;
- half a tsp. black and red pepper;
- 1 carrot;
- 1 onion;
- 2 tsp. ginger root;
- 2 cloves of garlic;
- 3 tbsp. vegetable oil.

12.11.2015

Salad sushi bowl - bowl of sushi

Ingredients: rice, cucumber, soy sauce, avocado, red fish, carrots, sweet pepper, sesame seeds, vinegar, salt, sugar

Sushi bowl salad is also sometimes called lazy rolls. All the ingredients are simply laid out on a plate, in random order. And if something is missing, then it can be replaced with another product. So, as you can see, there is a minimum of effort, the products are the same, the taste is unchanged. Prepare and enjoy your favorite dish without any hassle.

Ingredients:
- rice - 1 glass,
- vinegar - 1 tbsp. l,
- sugar - 1 tsp,
- salt - a pinch,
- cucumber - 1/2,
- avocado - 1/2,
- carrots - 1 piece,
- sweet pepper - 1/4,
- smoked red fish - 30 g,
- sesame seeds for decoration,
- soy sauce to taste.

10.02.2014

Japanese ice cream "Green tea"

Ingredients: tea, water, chicken yolks, milk, sugar, powdered sugar, cream

The subtle aroma and taste of green tea will give homemade ice cream a special charm and uniqueness. This light dessert will give you the desired freshness even in the hottest weather and will give you a fireworks display of pleasant taste sensations at any time!

To prepare the dessert, you will need:

- 8 g Matcha tea;
- 20 ml water;
- 2 chicken yolks;
- 130 ml milk;
- 50 g sugar;
- 20 g of powdered sugar;
- 130 g heavy cream.

08.02.2014

Japanese chicken and buckwheat noodle soup

Ingredients: chicken fillet, buckwheat noodles, ginger, garlic, red pepper, bell pepper, lemon juice, wakame seaweed, green onions, salt

A hearty soup with Japanese noodles, aromatic spices and chicken - just what you need to gain strength and warm up on a cold winter day. If you have not tried Japanese cuisine before, then you have a great opportunity to start getting acquainted with oriental dishes with this wonderful soup.

To prepare the soup you will need:

- 120 g buckwheat noodles;
- 20 g ginger root;
- 1 clove of garlic;
- 1/4 tsp. ground red pepper;
- 250 g chicken fillet;
- 1 pod of bell pepper;
- 2 tbsp. l. lemon juice;
- a handful of wakame seaweed;
- a little salt and green onions.

03.05.2013

Maki sushi with black sesame

Ingredients: nori, rice, wasabi, cucumber, salmon, shrimp, black sesame, soy sauce, ginger, wasabi
Calories: 260

An original, tasty, memorable cereal dish - sushi. People are divided into two categories: those who don't like sushi at all, or those who simply adore it. They are as popular as pizza, for which there are a huge number of recipes (by the way, have you tried it?).
In fact, a lot depends on their composition. And to be sure that you will like the composition of this unusual dish, you should cook it yourself at home. The composition can be changed to suit your taste. But today we suggest you make them according to the recipe with shrimp.
Required:
- rice;
- nori seaweed;
- cucumbers;
- fresh or lightly salted salmon;
- wasabi;
- black sesame;
- pickled ginger;
- soy sauce.

30.03.2012

Sushi Yin-Yang or dragon's tear

Ingredients: nori, rice, salmon, crab sticks, rice vinegar, soy sauce, butter, red caviar, sesame

I really love being naughty in the kitchen! I just love experimenting, and when I get something very tasty, I’m ready to jump for joy like a child! Today I made sushi, there are two names in the dish, I really wanted to keep both)))). Of course, you need to spend a lot of time preparing sushi, especially for a beginner. And if you don’t have time, you can order delivery. They will be delivered directly to your home or office. But, if you’re not lazy, it’s better, of course, to cook them at home. So, for yin-yang sushi or dragon's tear you will need:
- boiled rice - 4 tablespoons;
- soy sauce;
- 1 crab stick;
- rice vinegar (you can skip it);
- 10 g each of caviar, salmon and sesame;
- 2 sheets of nori;
- butter;
- a couple of working hands and the desire to create another masterpiece!

Everyone knows that the Japanese are the healthiest and longest-living nation in the world. This is a great merit of traditional cuisine, which gives preference to natural products with a minimum of processing. So what do the Japanese eat in everyday life?

Many people mistakenly believe that the Japanese eat exclusively sushi and rolls. In fact, their diet is quite varied:

• Fish: tuna, salmon, mackerel, sea bass, eel, sea bream, fugu and many others.
• Seafood: octopus, mussels, shrimp, scallop, sea urchin, squid, crab.
• Rice. The Japanese call it "Gohan".
• Soybeans and products made from it: miso, tofu, natto, soy sauce.
• Noodles: udon (wheat flour without eggs), ramen (egg and wheat flour), soba (buckwheat flour), rice noodles (rice flour), glass noodles (bean starch).
• Beans.
• Seaweed.
• Meat: beef and pork
• Vegetables: cucumbers, carrots, cabbage, sweet potatoes, daikon, ginger, asparagus, bamboo shoots.

The Japanese, unlike other Asian peoples, prefer to emphasize the natural taste of food in their cuisine. Therefore, they use few seasonings, practically do not fry, and eat many foods raw.

Table setting and food culture occupy a very important place in Japanese cuisine. The Japanese eat with chopsticks, all dishes are served in small portions in a certain order. There are rules for how to eat this or that dish.

Europeans often wonder why the Japanese don't eat with forks. This is due to the fact that chopsticks (called “hashi” in Japan) appeared in Asia much earlier than other cutlery. Initially, chopsticks were used only for cooking, and people ate with their hands. The Japanese have been using hashi for food for thousands of years. In addition, the sticks are made from natural materials. Since they can capture a small amount of food, it promotes better digestion.

In Japan, it is believed that there should be three meals and each of them must include rice.

What do the Japanese eat for breakfast?

Modern Japanese often eat European cuisine, including for breakfast. But a traditional Japanese breakfast consists of:

• Boiled rice and natto. Natto is a type of soybean that is seasoned with sauce and placed on top of rice. Since natto is very rich in vegetable protein and satisfies hunger for a long time, this dish is popular for breakfast.
• Tamago-yaki is an omelette rolled into a roll. Tamago-yaki differs from the usual omelette in that a little soy sauce with added sugar is poured into it.
• Misoshiru is a soup made from miso bean paste. To prepare it, soy cheese tofu, wakame seaweed and other ingredients are used. The composition of the soup largely depends on the season and region of residence of the Japanese.
• Tsukemono – pickled vegetables. Each type of vegetable has its own pickling method. Since vegetables are not heat-treated, they retain all their beneficial substances. Nowadays, much less salt is added to tsukemono than before.
• Tea. Most people in Japan drink green tea. Not a single meal is complete without tea.

Despite the variety of dishes, they are served in very small quantities. It is noteworthy that the Japanese practically do not eat bread and butter, even for breakfast. Soy products are very nutritious and provide long-lasting energy.

What do the Japanese eat for lunch?

The Japanese prefer light lunches. Its basis, of course, is rice. It is served with fish, which can be raw, grilled or marinated. Boiled vegetables or salads can complement lunch. Rice vinegar or soy sauce is used as a dressing in salads. I almost never use mayonnaise in traditional cuisine. At the end of lunch they drink tea.

Nowadays Western influences are increasingly felt in Japan. That's why you can often find young Japanese people eating fast food.

What do the Japanese eat for dinner?

The Japanese eat dinner quite heavily. Standard dinner includes:

• Rice or noodles.
• Soup. The Japanese love soups very much. The most commonly prepared dishes are misoshira and suimono (clear soups). They can be fish, meat, vegetables. For most soups, all ingredients and broth are boiled separately and combined only before serving. It is noteworthy that the Japanese eat soups with chopsticks, first catching pieces of vegetables and meat. Then drink the broth directly from the cup.
• Meat or fish in any form.
• Vegetables that can be steamed.
• Pickled snacks - tsukemono.
• A dessert made from traditional Japanese sweets called wagashi. There are many varieties of wagashi. To prepare them, rice or legumes, sweet potatoes, gelatin, chestnuts, herbs and fruits are used. They have a specific taste and are absolutely different from European sweets.
• Green tea.

Of course, the Japanese menu depends on personal preferences and family customs.

The article talks about what the Japanese usually eat for breakfast, lunch and dinner, what dishes are most popular and what products are used to prepare them. Some traditions associated with eating are also described.

For a long time, many internal social and everyday aspects of Japanese life remained closed. Until the mid-twentieth century, little was known about Japanese cuisine. Today, Japanese cuisine recipes with photos and detailed descriptions can be found in any source (magazines, booklets, Internet).

Becoming special

Traditional Japanese recipes may seem unusual and different from other Asian dishes. Minimal heat treatment, fresh food, small portions, etiquette - a brief description of recipes for preparing Japanese cuisine.

Preserving the original, natural properties of the product is the main skill of Japanese chefs. Not to create, but to find and discover is the most important commandment of kitchen masters. But to prepare Japanese cuisine at home, you don’t need any special skills or professional kitchen equipment.

Main cast

The best Japanese recipes contain a small amount of ingredients. For the Japanese, the phrase "Japanese cuisine" means a devotion to ancient foods eaten before the break of cultural isolation.

The range of products is determined by climate, the nature of farming, accessibility to the sea, and seasonality.

Japanese cuisine recipes include:

1. Rice is the main ingredient, the food basis of the Japanese. It is associated with the general concept of food. Highly sticky varieties (easy to eat with chopsticks) are popular. Rice dishes in Japanese cuisine are an integral part of the national culture.
2. Seafood - Japanese dishes are not complete without fish and other marine life. The Japanese do not disdain algae.
3. Soy is a traditional product borrowed from China. In recipes of Japanese national cuisine it serves as a nutritious mass, in the form of a seasoning (sauce), as a first course (miso soup) and as enzymes (beans).
4. Beans - act as an ingredient for soups and fillings.
5. Vegetation - ubiquitous cucumbers, lettuce, cabbage, carrots. Peculiar: wasabi, daikon (a radish of unusual shape and color), bamboo are part of many sauces and side dishes. The Japanese cuisine website will tell you more.
6. Noodles - several types of different composition are used. Soba is buckwheat, tyukasoba is wheat, udon is made from wheat flour without eggs. Many recipes for Japanese salads, soups and side dishes contain noodles as the main ingredient.
7. Meat - national dishes of Japanese cuisine rarely contain it. The product is a later borrowing from Chinese and European recipes.

Form required

Japanese cuisine recipes are easy to master at home. You should pay more attention to the presentation of dishes. The function of food is not only to satiate the body. It should please the eye and fill a person spiritually.

A Japanese cuisine menu with pictures will help create an appearance that is given no less importance than the freshness of the products. Learn Japanese cuisine with photos. This will help you quickly understand and master Japanese cuisine recipes.

Where is it from?

We prepare Japanese cuisine with simple and aesthetic appliances and utensils. Having examined the recipes of Japanese cuisine with photographs, the many shapes and colors of national dishes become noticeable. There are no traditional table services. The exception is small, stylized sets for sushi and tea. Dishes are made from ceramics, wood and porcelain. Today you can also find plastic utensils. Simple Japanese dishes are eaten from simple utensils.

About the nature of the dishes

How to cook Japanese cuisine? Some dishes will require special utensils. For example, a bamboo mat for sushi/rolls. Sometimes the manufacturing process itself is intricate. Video recipes for Japanese cuisine will help you learn how to use ingredients and equipment correctly.

Rice everywhere

There is no main course category in Japanese cuisine. Lunch consists of small portions of various foods. The simplest Japanese recipes are rice dishes. It is boiled in unsalted water, stirring with a wooden spatula. No oil or seasonings are added. The volume of water in relation to rice is calculated as 1/1.5 liter.

Gokhan - boiled rice can be eaten immediately, sprinkled with salt, herbs or sesame seeds. The overwhelming majority of Japanese national cuisine recipes contain gohan.

The names of Japanese dishes are interesting. In addition to the root name, prefixes are used to characterize the dish. Chahan is a Japanese pilaf, the prefix “ebi” means cooked with shrimp, and “tori” means cooked with chicken. In the list of Japanese cuisine there are names that are not entirely euphonious (for Russians). Beef fried on a special shovel - “sukiyaki”.

Recipes for Japanese cuisine with pictures explain how to prepare food and serve it. Video clips are often used to learn how to prepare sushi and rolls. The picture will not show you how to give sushi the desired shape or how to properly roll a roll. Sushi is a typical cold dish of Japanese cuisine.

Not only Japanese cuisine is of interest, but also cuisines from around the world. Details. Certain Japanese dishes are great for vegetarians. Read in this article.

For hot dishes

The main component of Japanese soups is miso (soybean paste). Broths are prepared from fish, mushrooms and seaweed. Hot dishes of Japanese cuisine: pieces of meat, fish, vegetables and mushrooms can be fried in batter, breadcrumbs, grilled or spatula.

Salads

The preparation of Japanese cuisine occurs with minimal heat treatment of the ingredients (the composition and properties are preserved). The recipe allows you to use plants, mushrooms, rice, seafood and meat. Salads are seasoned with soy sauce, sake and rice vinegar.

Sweets (wagashi)

Japanese culinary recipes do not contain sugar or cocoa. The Japanese replace them with rice, seaweed and red beans.

Recipes for Japanese cuisine at home with photos are posted on websites visited by people who are interested in cooking.

Where does cooking begin? If I were caught off guard by such a question, I would probably say that the main thing is the quality of the ingredients and how they combine with each other. Meanwhile, from the first lesson in the basics of Japanese cuisine, I took away the following thought: in the first place is how it is cut. On the second - how it is thermally processed. On the third - flavoring additives. So those who do not have a full range of Japanese ingredients have a chance, in particular, before today’s lesson, I thought that miso soup definitely needed dashi broth, but it turned out that it can also be cooked in water.

I signed up for the lessons spontaneously: my child goes to a culinary club once a month, and I found out that there is one for adults too. In Japan there are several large network culinary schools, the most famous ABC Studio, and there is Le Cordon Bleu, as well as courses in haute cuisine, serving, and tea ceremony. But, you know, I love everything local, less common, it seems to me closer to my reality. Therefore, a local circle, a simple sensei and home cooking - all this ideally fell into my sphere of interest, and here I am.

Having lived in Japan for almost 10 years, I haven’t started cooking Japanese food at home, so it turns out that baguettes are spiritually closer to me, or rather, I’m not at all sure that I’ll be able to cook something at least at the same level as they cook in the gastronomy department any grocery store. It's a complex, maybe! We actively eat Japanese cuisine in restaurants; in simple canteens it’s easier for me to get freshly prepared fish or an omelette, and miso soup from a roadside cafe will definitely be tastier than a homemade product, even one prepared according to a book. And the problem, most likely, lies in ignorance of the basic principles of preparing Japanese food.

I didn’t take pictures of the people with whom I will cook, have dinner and wash dishes once every 2 weeks for the next 3 months, but this company is interesting, believe me)) Even cinematic, I would say! Imagine, there are only three of us. A young girl with perfect skin and a delicate natural blush, just got married and doesn’t know how to do anything at all, not even cut anything with a knife (and this is true, apparently, not coquetry!), a capital apron. A man of very advanced years, intelligent, in an apron with a bunny, a fisherman, cooks at home himself. And I...well, you understand. The sensei is a thin, elderly lady with a perfectly adjusted distance as a teacher: not dry, not cutesy, and will joke and show, and does not snatch objects from students when they do something wrong. Conversations are also, according to Stanislavsky: the man is quiet and polite, but to the point, the girl is at the level of “Aah! what a pretty spinach, how clean he is!” And I...well, you understand.

Fortunately, I was immediately allowed to take photographs, otherwise half of my enthusiasm would have immediately dissipated, because I want to show the basics of Japanese cuisine exactly as I, a person familiar with cuisine in general, but far from Japanese cuisine, see them. At first I thought to say that I have a short-term memory impairment, and if I don’t take a photo, I immediately forget everything, but I was lucky and didn’t have to)

So, the rice was cooked in a rice cooker, there is, of course, a true technology of cooking in a saucepan on the stove, but apparently in the modern world it doesn’t make much sense, besides, you can ruin the rice in the rice cooker if, say, you don’t stir it immediately after cooking his spatula. It is simply pressed (like mine). Raw rice must be washed and drained at least 2 times until the water becomes clear; you can rub it lightly with your hands, as when washing, but not too much, so as not to damage the grains themselves. The water should be cold so that the rice does not steam ahead of time. It is advisable to soak the rice for half an hour before cooking.

How to cut vegetables. Probably everyone knows this, but I didn’t know - according to the sensei, in the Western tradition people cut with a knife towards themselves, and in the Japanese - away from themselves and then with a returning movement towards themselves. I’m not at all sure that it’s worth contrasting the two cultures here; most likely, these are just different techniques. Anyway. We cut in general... I was a little bored here, but the girl who had never cut vegetables was fun and scary: D

Leeks are an indestructible symbol of the Japanese housewife. In thermally processed dishes, it actually sounds much tastier and more aromatic than onions, I only recently realized this and now I also buy it all the time. An apron and a bundle of longbows are a textbook image of the Japanese housewife. And they really are always and everywhere like that - with a bow and an apron.

Pay attention to how things are on the man’s board. He ended up with extra daikon, which they wrapped in film and gave him to take with him, add it to his morning miso soup. Not a single piece of edible food was wasted; the remnants of vegetables that were not grated on a fine, fine grater (this is called oroshi, when something is pureed to arrange a dish) were immediately thrown into the soup. After each dish we washed and dried the dishes, it was quite tedious! At home I throw everything in a heap in the sink, and to be honest, I even like it - sometimes it’s the only visible result of my work. Then you can drain a mountain of foam, start a dishwasher, and watch a movie along the way... Moreover, the dishes had to be put in cabinets, on the doors of which there were photographs: how many of which pots should be on each shelf.

Miso soup was super easy to make! If I knew this, I would not confuse the child with strange mixtures of dashi, soy sauce, etc. The fact is that Japanese stores sell hundreds of different types of mixtures, liquid, dry and in filter bags: for broth, for Japanese soup, for scrambled eggs, etc. And there are many types of dashi, ranging from concentrates in dry and liquid form to tea bags. I thought that without all this it would be impossible to prepare the simplest and most ubiquitous dish - miso soup, which makes a Japanese-style meal self-sufficient. It’s already difficult to determine the required richness of the broth, and cooking dashi at home is also difficult. Therefore, friendship with miso soup did not work out. Probably, this is like the story with borscht among foreign women?

So, here's the soup. In water without anything, daikon, carrots, leeks - quite a lot - are cooked over medium heat, and just a little pork with fat in thin slices.

When half-cooked, atsuage is added (this is an industrially fried piece of tofu, lightly boiled to remove excess fat before cooking.

In soup it is quite tasty, but not necessary, just one of the ingredients, if you think of miso soup as a soup in general, with any composition) and the green part of the leek. At the very end, miso paste is added at the rate of a tablespoon for two servings; it must first be shaken a little with the broth so that it dissolves faster, or put into the soup through a strainer, after which it is no longer boiled. After turning off the stove, add a piece of grated fresh ginger, mashed into a paste (this is also optional, but very, very tasty!).

According to sensei, you can put any vegetables and mushrooms in miso soup, but I believe that their combinations must either be learned well or determined by instinct, and especially you need to have a good understanding of which soup can do without dashi or soy sauce or sesame oil, and which one is not. Potatoes, pumpkin, turnips, and any mushrooms go there, but what goes well with what?.. And why, for example, does this soup go well without dashi or any other flavoring additives except ginger, while some other soup needs to be cooked in dashi? ? This is completely unclear to me, but of course this issue can be studied.

And here is the Japanese omelette roll! I thought I couldn't do it! I didn’t even watch the video lessons, because I was sure that it wasn’t for me at all. Although, I fry pancakes with a stick and a spatula... During the lesson I really wanted to ask what was the reason for such a strange shape and intricate method of frying eggs, but then I thought that I should keep quiet and Google more. Maybe this is just done for beauty...

To make a basic Japanese omelette, again, no special ingredients are necessary. For 2 eggs we took a tablespoon of sugar (a lot! You can put less to taste) and a pinch of coarse salt. You can add dashi, but it turns out it's not necessary. The Japanese beat eggs on the table and were very surprised when I said that I was doing this for the first time and was used to beating eggs with a knife. By the way, how do you hit? Sensei suggested stirring them in an interesting way - holding the chopsticks vertically and moving them back and forth, according to her, this way the whites quickly and evenly mix with the yolks.

Stir the eggs and heat the frying pan. I repeat, the frying pan does not have to be this shape, it’s just that a rectangle conveniently limits the shape of the omelette; if you fry it on a round one, you will then need to trim the edges to make it look nice. To turn over you need a spatula, that's all. Lubricate the frying pan with oil and fry an omelet of 2 eggs optimally in 3 steps. More eggs - more layers, more pan area - more eggs. Pour a third of the egg mixture into the frying pan, it sets, with a spatula, without panic, wrap it in 3 steps, as if we were rolling up a carpet from the floor, towards you.

Sensei offered to help herself with the exclamation “Patan!” and so on three times. Well, we rolled everything up without pathan, the first roll is pushed away from itself to the edge of the frying pan, and then the second third is poured in, distributed evenly, and again we twist the roll with a spatula, winding a fresh layer on it - in 3 steps - pushed aside.

The heat is medium, no need to fry, just wait for it to set. And for the third time we pour out the remaining eggs, fry them, and roll the roll towards us. Shake onto a plate. Ready!! Phenomenally simple! It’s not clear what all this is for, but it’s beautiful! Traditionally, this omelette is eaten as a bite with grated daikon, onto which soy sauce has been drizzled before serving.

And another amazing dish, I ate it several times, but I could never understand how it was prepared. This is hitashi - a cold appetizer made from herbaceous vegetables, in this case spinach. The spinach is not raw, but not boiled, not in sauce, but with some flavor. It turns out that spinach (or any other green) needs to be kept in boiling water for 30 seconds, then rinsed with cold water, and gently squeezed lengthwise so that everything remains intact.

Cut off inedible parts and cut into segments. Pour about 1 tablespoon of soy sauce into a cup and dilute with water (!), dip the spinach in this liquid, squeeze, and then pour the soy sauce again without water and squeeze again. There is so much hopelessness and grace in this method of cooking...

All! But that’s not all... in a frying pan, heat the bonito flakes (called katsuobushi in Japan) for a few seconds to give off a smoked-fishy aroma, fold the spinach into a mound and sprinkle on top. Slide, it says!! The girl’s slide didn’t work out at first, but the sensei said that in general, in Japanese cuisine, it is believed that food piled up in a pile looks more appetizing and beautiful. This is also a very interesting point that I never thought about or noticed.

After cooking, it was finally time to sit down and eat it all! I realized that when I cook at home, I constantly grab and chew something, I missed it so much!!))

The arrangement of dishes on the table also has its own rules. Rice on the left, soup on the right, snacks in the second row in accordance with the balance of plate shape and color (!).

When I came home, the dough for gray rustic Italian bread was already waiting for me, counting down the last minutes before its degradation, the child was knocking with a spoon - I promised to bring something from the prepared and, by the way, I almost forgot, at the last moment I came to my senses, because there wouldn’t have been any extra soup and it would have been a terrible shame for me)) To be continued in 2 weeks!

Japanese cuisine is food for people who want to live long. Food from Japan is the standard of proper nutrition all over the world. One of the reasons for the long closure of the Land of the Rising Sun from the world is its geography. It largely determined the uniqueness of the diet of its inhabitants. What is the name of Japanese food? What is its originality? Find out from the article!

Japanese food is original not so much in the ingredients of each dish, but in the time-tested methods of preparation and serving. Attention to detail is the main secret and distinctive feature of Japanese cuisine. Every nuance, ritual and rule is important. Japanese food is prepared exclusively from fresh ingredients, so each dish is part of the natural cycle, a continuation of the idea of ​​the eternal change of seasons.

Serving and serving dishes

Probably, no other cuisine in the world pays as much attention to the presentation of dishes and table setting as in Japanese. Beauty and minimalism is the combination that traditional tableware has, varied in shape, materials and sizes. Japanese food has the same qualities as tableware: the clearest example is sushi and sashimi and their decorations - leaves, flowers, grass. Each plate of Japanese delicacies is a true masterpiece.

Japanese cuisine products

The change of seasons is reflected at lightning speed on the table of the inhabitants of the Land of the Rising Sun. After heat treatment and cooking, each ingredient must retain its natural texture and color. The aroma is only emphasized by numerous spices and seasonings.

Japanese cuisine is characterized by preserving the taste of vegetables, fish, meat, fruits, seafood, tofu and other products in a natural way.

The main seasonings are soy sauce and miso, which are made using traditional technology. They vary in color and taste, existing in three main varieties.

Japanese food is primarily rice. It is the main ingredient in the cuisine of the Land of the Rising Sun and is included in most dishes.

About 150 years ago, Japanese people were afraid to eat meat products. Their modern cuisine is still based primarily on seafood and dishes that are made from legume soy products, such as yuba, tofu, natto, miso soup and soy sauce.

Fresh ingredients play a significant role in Japanese cooking. For example, vegetables, seafood and mushrooms, the selection of which depends on the time of year outside the window. In addition, each region of Japan has local dishes that can also be enjoyed in Tokyo.

Japanese food, the names of which are often very difficult to remember and pronounce, is becoming increasingly popular in Russia. Now we will tell you in more detail about those dishes that people enjoy eating in the Land of the Rising Sun.

Main dishes

Japanese food, the list of which is very diverse, despite a very limited set of ingredients, will appeal to many gourmets and simply lovers of the exotic. The cuisine of this country has thousands of different dishes. Let's talk about some of them.

Udon is a type of wheat noodle that does not contain eggs. In most cases, udon is served hot, like noodle soup in a broth.

Soba is a grayish-brown noodle made from buckwheat flour. Most often served cold without broth.

Sushi is a traditional dish of the Land of the Rising Sun, which is prepared from various seafood and rice.

Sashimi, or sashimi, is one of the national dishes of Japanese cuisine. Under this “scary” name lies nothing more than fillets from various types of fish, which were cut into small pieces. Sometimes other seafood is also used. The fish undergoes minimal heat treatment or is served raw. Served with wasabi, ginger and soy sauce.

Miso soup is the national dish of Japanese cuisine. Made from onions, miso and aburaage.

A Japanese dish made from pieces of chicken along with its innards, which are grilled over coals on bamboo skewers, is yakitori. served either with just salt or with tare sauce, which is made from soy sauce, sugar and mirin. In this case, the meat is poured with sauce, fried until cooked, and then served with the same sauce. Sometimes this dish is served with lemon juice. Yakitori is a very popular Japanese dish.

Snacks

Japanese snacks are also quite varied.

A very popular dish in the Land of the Rising Sun, takoyaki, is made from a piece of octopus and batter. The appetizer is fried in a special frying pan that has hemispherical recesses.

Takuan is an equally popular traditional snack in Japan. It is prepared from daikon radish.

Seasonings

European chefs add spices and herbs to the dish while preparing it. And Japanese chefs use them only to ensure that the finished dish acquires additional flavor or aromatic shades. You can sprinkle the spices on your food, or you can add them to a dipping sauce.

The most famous seasonings of the Land of the Rising Sun are ginger, wasabi and shiso. In addition to them, Japanese chefs also use a variety of wild herbs, which are called sansai. Each of them has unique taste and aroma qualities.

Gari is a type of pickled vegetable called tsukemono. This is young ginger, cut into thin slices, which has been pickled with sugar and vinegar.

Gari has a distinctive pungent taste that is often associated with perfumes. It is usually served with sushi along with soy sauce and wasabi. Gari is necessary to kill the aftertaste after switching from one type of sushi to another. There is no need to eat a lot of ginger or gari - a small piece is enough. You can also use a piece of ginger as a brush to coat the sushi with soy sauce.

Dessert

Japanese food for children is, first of all, desserts and sweets. Cooks from the Land of the Rising Sun prepare sweets from various berries, fruits, nuts, as well as milk and dairy products. Rice in Japan is even used for desserts.

Green tea without sugar must be served with dessert. This drink allows you to enjoy the taste of sweets, revealing it to the fullest.

One of the most popular desserts in Japan is wagashi, traditional ones. They are prepared using exclusively fresh natural ingredients, such as legumes, rice, sweet potatoes, chestnuts, a variety of herbs and teas.

Beverages

Residents of the Land of the Rising Sun are very fond of various fruit, berry and soft drinks. But the obligatory and most favorite thing here is undoubtedly tea. In Japan, this drink is not brewed in small and pot-bellied teapots, but directly in mugs, from which they drink.

Tea makers from Japan claim that the best time to drink tea is a few minutes after brewing the drink. Then, when the twisted tea leaves straighten out, and the tea gains flavor. The latter can be judged by the color of the drink: greenish-brown.

Japanese food powder

This is a recent invention of the inhabitants of the Land of the Rising Sun. The meal kit consists of ingredients in powder form. For example, waffles with jam look like a bag of contents that need to be diluted with water to create dough and jam of different flavors. In addition, there are molds for baking waffles. Japanese food powder is an alternative to fast food in other countries of the world.