Japanese Home-Style Cooking

What do the Japanese eat on a daily basis?

It is a very varied, deep and interesting matter.

The main food items differ from country to country. The Japanese eat rice as their staple food.

The Japanese rice is called japonica rice. It is a minority of the world's rice. It is soft, sticky and moist in texture. When the Japanese eat rice, they always eat other foods together. It is not eaten separately, but chewed and tasted together with the rice in the mouth.

Since rice is the main ingredient of meals at home, the menu is created accordingly.

Sushi is a popular choice for eating out, but it is relatively rare for people to make and eat it at home.

The following is a list of the most common lunch and dinner menus preferred by the Japanese

Tempura

Melt the flour, water and egg mixture and put it in a bowl. The chopped vegetables are dipped in it. Tempura is made by frying them in hot vegetable oil. Besides onions, carrots and squash, shrimp and shellfish are also used to make tempura. It is usually eaten after being dipped in fish soup.

Oden

One of the very favorite dishes during the winter months is Oden. It is a type of soup that warms you up when you eat it. A large pot is filled with a seafood-based soup and heated up. It is then filled with a variety of ingredients called fishcakes, which are made from fish. Then potatoes, radishes, boiled eggs and green onions are added to the pot. Various flavors are mixed together and their flavors change in various ways.

Donburi-mono

Scrambled eggs seasoned with soy sauce and ginger, mixed with chicken, scallions and other ingredients. Soft, steamed food is served over rice and eaten in a tea bowl. It is called Donburi-mono when it is eaten in a large bowl. The name changes depending on the ingredients served on top of the rice. For example, when tempura is placed on top of rice, it is called Ten-Don.

Yakitori=Grilled chicken, Karaage=Fried checken

There are similar chicken dishes all over the world. The cooking methods are almost identical. Yakitori uses small chicken pieces with leeks on wooden skewers. It is eaten after being stabbed and grilled over a charcoal fire. It is eaten after being dipped in a Yakitori sauce with a base of soy sauce.

Karaage can be thought of as the Japanese style of fried chicken. However, fish and shellfish are also used in place of chicken. Squid Karaage, for example, is also popular and comes in a variety of flavors.

Sukiyaki

Heat the soup with sugar, soy sauce, and other arrangements in a large pot. Add thinly sliced beef to it. It is then simmered with tofu, mushrooms, green onions and carrots. The ingredients are then mixed together to create a unique flavor. It is one of the most popular dishes in Japan and is well known to many foreigners.

Udon, Soba and Ramen

These are popular as independent dishes that do not rely on rice.Udon is a white, thick noodle made from wheat flour, while Soba is made from buckweat flour. are the raw materials.

Both are commonly eaten by dipping them in broth made from seafood elements. The addition of various toppings can change the taste of the soup.

Ramen is a noodle that originated in China. It has been adapted over the years to suit Japanese tastes.

Yakisoba

These noodles are eaten without broth, but rather cooked in a pan with cabbage and other ingredients.It is similar in texture to spaghetti and is seasoned with a tomato base, similar to steak sauce.

Okonomiyaki

These are Japanese pancakes. Prepare the flour dissolved in water and eggs. A large amount of chopped cabbage is mixed in and the other ingredients are added to the mixture and cooked on a large griddle. For toppings, use sliced dried bonito or dry seaweed. Sometimes bacon is added as a topping. It is usually served with a Japanese-style steak sauce.

Gyoza = Japanese Dumpling

This is a food that was imported from China a long time ago. The basics are the same, but the flavor is different from that of Chinese food. It is popular for its thin, crispy texture, adapted for the Japanese.

Korokke "Croquette"

The popular theory is that it originated in a French dish called Croquette. It is made by frying mashed potatoes in breadcrumbs and then frying them. It is a very popular food among Japanese children.

Curry and rice also became unique foods when they were combined with Japanese rice.

There are many other fish and vegetable dishes in Japan as well.

There are many differences between Japanese restaurants abroad and home-style cooking in Japan.

If you have a chance, try to compare them. If you want to try making some of these recipes yourself, you could try Iron Chef Masaharu Morimoto's Mastering the Art of Japanese Cooking, which covers a variety of traditional Japanese meals.