2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although we have Japanese cuisine to be associated only with the world-famous sushi made from raw fish, its variety of different dishes is really huge. Except with dried and rice, which is the basic ingredient of all Japanese dishes, Japan is also known as the largest consumer of seafood. This does not necessarily mean that they are part of the sushi.
As an island nation, the Japanese can get their fish from both the Pacific Ocean and the Atlantic and Indian Oceans.
Although until recently there was a ban on whaling, in Japan this tradition dates back to the 16th century and continues to be practiced today, albeit under strict supervision. As of this year, Japan has resumed whaling. You can order whale meat only in the most exquisite restaurants, as it is prepared lightly fried or steamed in the form of sashimi.
Among the most common fish and seafood caught in Japan are sardines, pike, crabs, redfish, squid, mackerel, salmon, striped tuna and mussels. During the catch, a large amount of algae is collected, which is widely used for the culinary needs of the Japanese.
It is also interesting to note that in addition to being the largest consumer of fish, the Japanese are also the largest importer of seafood in the world. Great use in Japanese cuisine of fish and seafood is due not only to the natural resources of the island nation, but also to the religion professed by the Japanese.
Only 150 years ago in this country there was a ban on slaughtering four-legged animals, which is why even today meat is not so common. The reason for the ban is the mass Buddhism professed by the Japanese.
Of the meats in Japan, the most common is chicken, but in recent years, pork and beef have also begun to enter. It can be prepared in a variety of ways, but is usually made on the grill, fried in thin slices or meatballs. Vegetables and soy sauce are obligatory for garnish.
Very common in Japanese cuisine is also the noodles, but it has nothing to do with what we know about it, as well as the ways in which it is prepared. The most used types of noodles are:
- Udon - thick wheat noodles, prepared without eggs, which is most often used as a side dish to tofu or tempura;
- Somen - a very thin dry noodle, which is served drizzled with broth and chopped onion, which is pre-chilled;
- Buckwheat sobafide, which is served as a soma, but a pinch of nutmeg is added to it.
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