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Japanese cuisine-PPP


Japanese cuisine today

In traditional Japanese cuisine fresh ingredients are prepared with great care. A typical meal might include rice, vegetables, a soup made with soy bean paste (miso), pickles and fish or meat. Soy sauce (shoyu) is a habitual seasoning. The dried seaweed (nori) are often eaten with rice. His thin, green and crunchy slices are delicious. Seaweeds are also healthy food because they contain too much iodine.

Thin slices of raw fish (sashimi) served with radish are a famous dish. Sometimes raw fish slices are placed on carefully molded rice cakes and seasoned with vinegar (sushi). Although simple opinion, this type of food requires many years of study to become professional cook.

The fish is cooked in many ways. The tempura, ie fish or other seafood and deep-fried vegetables, was introduced in Japan in the sixteenth century by Portuguese traders. Since then, it has become a traditional meal in Japan.

A hundred years ago the Japanese do not eat meat. Today, however, there are many Japanese delicious recipes that use chicken, beef or pork. One of the favorite dishes is made with roasted pieces of chicken (yakitori). Others are made with cooked meat with vegetables and soy bean curd (tofu), served in a pan at the table (sukiyaki). You dip the pieces into the pan and lox how much you want.

The noodles (soba, udon) are also many popular in Japan. Sometimes they are eaten in place of rice. They are generally served in deep bowls covered with hot soup vegetables, meat or fish. In summer, the fried noodles dipped in sauce is a refreshing meal.

Green tea (o-cha) is the favorite drink in Japan. It is served after meals and whenever people gather. It is drunk hot and pure, with nothing added.

In Japan we find food from almost all parts of the world. Some of the most popular dishes are the Chinese, Korean barbecue, curry, spaghetti, steak and burgers. Today, most young people prefer the fast food type food.

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