2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are plenty of opportunities for experimentation in Japanese cuisine. Unlike our familiar cookbooks, the Japanese emphasize cooking methods, not recipes; techniques, not ingredients.
Some of the main cooking methods in Japanese cuisine are:
Tempura or Tendon
In 1550, dipped and fried shrimp were introduced to the Japanese by Portuguese merchants. Tempura refers to the Japanese way of cooking to add sliced food to a light dough and quickly fry in vegetable oil. Tendon refers specifically to fried crustaceans. Foods prepared in this way are served on the basis of rice or noodles, accompanied by dipping sauces.
Sashimi
Photo: Nina Ivanova Ivanova
A method of preparing thinly sliced raw fish or chicken and sometimes raw lobster, shrimp or mussels garnished with fine slices of vegetables. They are consumed by dipping in a light sauce seasoned with shoyu or horse radish. Sometimes sashimi is prepared by soaking raw slices of fish or vegetables briefly in boiling water before eating.
Fugu Sashimi
Highly qualified preparation of raw fish. Because the liver and ovaries contain deadly toxins, improper handling or preparation can infect food. More than 100 dead people a year are silent witnesses that eating this delicacy is fraught with danger.
Soups
The main types of soups in Japanese cuisine are 3:
- Suimono: pure broths made from pieces of meat, fish, bones, offal, skins, etc. They are lightly flavored with salt and dashi;
- Misoshiru: heavier soups prepared with the addition of miso, fermented bean paste. They look more like bites or dishes made from fish or chicken.
- Zones - this is a special soup prepared for the New Year, including a rich chicken broth with pieces of chicken, but with the aroma of Japanese herbs (nanakusa) and fish paste (kamaboko). The strands of lemon and spinach and sprinkled with shoyu and dashi complete the soup. Zones are poured on specially made cakes called o-mochi.
Nimono
This method applies to cooked foods. It is also called single pot cooking and can be done at the table or in the kitchen. The meat or seafood (in suitable pieces) is boiled in the broth, then removed and kept hot. The vegetables are then added and cooked until cooked, then removed. Roasted, chopped vegetables and sliced meat are well squeezed, placed on a plate and served with a little broth as a sauce.
Chauan-Mushi
A classic dish of chopped chicken, shrimp, chestnuts or ginkgo nuts, covered with individual dishes with fresh custard. After steaming, the dishes are sprinkled with lemon juice.
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