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Nov 8, 2023 · Washoku (和食) is the traditional cuisine of Japan, and the term is translated as “Japanese food” or “Japanese cuisine.”. Characterized by a focus on fresh, seasonal ingredients and a harmonious balance of flavors, colors, and textures. Washoku reflects the deep connection between nature and Japanese culture.
Aug 13, 2021 · Nori. These dried sheets of edible seaweed, along with sushi rice, are one of the key ingredients in sushi rolls. Usually found on the outside of maki, where it is used to hold the rice together, nori is also occasionally found on the inside of a sushi roll (uramaki) and is also used when making onigiri.
Sliced cuts of beef in a sweet soy sauce-flavoured soup. Ingredients of sukiyaki. Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside ...
Jan 30, 2017 · Agadeshi tofu. Always served hot, these firm cubes of tofu are deep-fried in starch. Baikingu. A Japanese term for a buffet or smorgasbord. Especially useful to know if preparing a large meal with various food-types. Chanpuru. A stir fry, ypically made with tofu, assorted vegetables, and a touch of fish or other meat.
Mar 17, 2023 · uncooked rice: 米 (kome) cooked rice: ご飯 (gohan) or 飯 (meshi) As the Inuit are said to have many words for “snow,” Japan has many words for “rice.”. Raw, uncooked grain is generally 米, and different strains of the crop are variations on that word. ご飯 and 飯 are the same word, pronounced differently.
Jan 20, 2016 · Shihoko Ura is a Japanese home cook and cookbook author with a passion for food and photography. She shares her authentic and beloved recipes with step-by-step guides and helpful tips so you too can make delicious Japanese food at home. Her recipes have featured in The Japan Times, Buzzfeed, and Country Living.
Apr 3, 2015 · 13. Robatayaki. Robatayaki is not quite a type of food, but more of a type of restaurant. At the restaurant, fish and vegetables are cooked over the fireplace and handed to customers with a large wooden spoon, known as a horikaeshi-bera. The ingredients are cooked directly on the charcoal, giving them a unique flavor.
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