Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We know little about her kitchen, but we all know what sushi and rolls are.

Minimalism is the main criterion of the Japanese. The food they consume does not require special cooking or any kind of processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to try Japanese cuisine. And no matter what, you will lose your choice, look at 12 traditional Japanese dishes!

Dish number 1. Sushi and rolls

Not surprisingly, sushi and rolls are in first place in the list of traditional Japanese dishes. The offer to visit Japan in order to try dishes, the recipes of which every provincial cook knows, seems strange. Today, in a restaurant with any cuisine, one can find “Gunkan-Maki”, “California” and “Philadelphia” without making out a visa and international passport. Only sushi and rolls with the freshest seafood can demonstrate the best taste, and these are served exclusively in Japan. At each restaurant there is an aquarium or even a pond with live fish that is caught directly to the table.

Dish number 2. Ramen

The second line of traditional Japanese dishes is ramen. Thick soups are very popular in Asia: Thai soup Rad Na Na immediately replaces the first and second courses. Japanese ramen is his close relative. It is sold by street food vendors and gourmet restaurants. Ramen is a kind of assorted, because in its composition any component can be replaced by another. The basis is broth made from chicken, pork, and sometimes fish. Broth is boiled with broad wheat or rice noodles, seasoning it with eggs, green onions and algae. The skill of the ramen cook in Japan is measured by checking the texture of the meat in the soup: it should look like mashed potatoes.

Dish number 3. Tempura

Another traditional Japanese dish rightfully occupies the third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, French fries. The Portuguese missionaries Japanese peeped recipe for lenten dishes and made him a cult. In each house of the country, you can find a special pan for tempura, which is obtained before parties, friendly get-togethers. A small amount of oil in it fry fresh shrimp, fish, vegetables and even fruit. Special flavor gives him the batter of eggs, ice water and flour, beaten to the state of air bubbles.

Dish number 4. Okonomiyaki

Japanese burgers also found a replacement: they call it okonomiyaki, which means "cake with fish." As a basis for flat bread, grated cabbage or pumpkin, flour, cheese, egg and water are used. The ingredients are mixed and poured into a thin layer on the pan to bake the pancake. Ready Okonomiyaki is a traditional Japanese dish soaked in thick soy sauce and sprinkled with chopped tuna pulp. The size and filling of the cakes in each region of Japan are different: in Kansai, they are much larger than in Tokyo.

Dish number 5. Syabu shabu

This traditional Japanese dish gets its name from one of the types of kitchenware. Shabu-shabu is a deep metal plate that can be heated in the oven or on an open fire. Pour broth with vegetables, tofu and noodles into it. Meat sliced ​​from duck, pork, lobster and chicken fillet is served separately: its pieces are dipped in heated broth just before use. Shabu-shabu is such a hearty dish that it is served on the table only during the cold season.

Dish number 6. Miso

Miso soup is served as a side dish to any other dish, except desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This basic blend is supplemented with tofu, wasabi, onion, sweet potato, seaweed, carrot and radish. It is never used as a main dish: at least one type of soup or two rice side dishes with different sauces are always served to miso.

Dish number 7. Yakitori

The Japanese could argue with the Caucasian peoples for the right to be called inventors of barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. For kebabs in Japanese, both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable. When frying, the meat is watered with the same mixture, which is called “tare”. Yakitori are sold in small shops found on every corner. After the end of the working day, the Japanese do not consider it necessary to spend personal time preparing dinner: before returning home, they buy yakitori and beer or sweet carbonated drinks.

Dish number 8. Onigiri

If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls filled with beans, shiitake mushrooms or pork with different flavors are eaten as snacks, including during a working break. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. They cook onigiri girls: they put rice and stuffing on the palm, and then roll the balls out of the mixture. In restaurants located in Tokyo, you can try this kind of onigiri as umeboshi - plum filling with salt and wine vinegar.

Dish number 9. Soba

Wheat udon can be seen in the menu of any Asian country, so the Japanese decided to invent their own variety of noodles. This is a traditional Japanese dish made from buckwheat flour, giving pasta a gray-brown color. Sob boil, recline in a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast-food outlets, soba is added to chicken broth to get almost instant cooking soup. Famous restaurants serve buckwheat noodles with crabs and lobsters.

Dish number 10. Gudon

Translated from Japanese, the word means "bowl of beef." A sharp traditional dish, popular among Japanese men because of its high calorie content and satiety, is not inferior in its sharpness to Thai culinary delights. The quantity of meat differs from celery: two or three tablespoons of rice and a handful of stewed meat with wine are put on the plate when served. On top of the side dish is decorated with raw chicken yolk. The restaurants in the Japanese capital serve a variety of gyudon - katsudon with a chop weighing at least 500 grams.

Dish number 11. Yakiniku

Japanese men are going to the company, competing in the art of cooking roasted meat on the grill. The roaster is installed on a clay pot with hot coals. Every man has his own recipe for a yakinik whom he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using marble beef of the highest category.

Dish number 12. Suama

Desserts are not particularly popular in Japan, but neither an adult nor a child can resist suama. This cake is made from rice flour and fine cane sugar: the ingredients are ground in a mortar, adding a pink dye. The color of sakura petals symbolizes this country, so chefs are not allowed to change the shade of the dye.

In terms of beer consumption, Japan ranks fourth in the world. In addition to the usual barley, rice and even corn are made here. Most Japanese prefer to drink in pubs, where a large selection of beer and snacks. Despite the influence of European traditions of brewing, snacks are prepared according to the rules of classic Japanese cuisine.

Ebi tempura

Tempura is a category of seafood and vegetable dishes, which is dipped in batter and fried in deep fat. Ebi tempura (based on fresh shrimps) is one of the most popular beer snacks in Japan. The perfect batter, in the Japanese view, is the one that is fried to a crisp, leaving the filling almost cold.

Rice chips

In Japan, the traditional for Europe potato chips were replaced by lighter rice. They are prepared on the basis of white or unrefined rice. And due to the fact that rice absorbs less fat than potatoes, the snack contains less calories. Often to enhance the flavor in the composition of rice chips include shrimp and algae.

Squid rings

Squid rings in batter - a classic beer snack in China and Japan. In China, they are cooked in spicy batter, in Japan - in tempura. Unlike the Ebi tempura shrimp, which are fried raw, the squid carcass is pre-boiled in salted water, then cut into rings, dipped in batter and fried in deep fat. Served hot to light rice beer.

Karaage

Karaaga is slices of chicken fillet marinated in soy ginger sauce and deep fried. To prepare this dish in Japan sold the same sauce. With it, you can achieve a classic spicy taste. Snack is served to rich beers.

Yakitori

Another light chicken snack is yakitori. In the classic version, these are chicken fillet pieces that are strung on bamboo skewers and fried on charcoal. But in some regions of Japan, kusiyaki carry the same name - similar dishes from pork, beef, fish and seafood. In the process of frying, the meat is poured over tare sauce (mirin, soy sauce and sugar) or lemon juice. Serve yakitori hot with the same sauce.

Culinary community Li.Ru -

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Marinated shiitake cooked for 40 minutes. This is a tasty snack that can be stored in the refrigerator. When marinating, in addition to shiitake mushrooms, add cloves, pepper and other spices.

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Daikon came to us from the East. If you have not tried to cook daikon radish salad yet, you need to correct it urgently. Very useful and economical, not bitter. Worth cooking!

Chicken "Katsu"

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Chicken fillet in Teriyaki sauce

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Salad "Chuka"

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The most popular tea variety in Japan. More than 80% of the tea produced in the country is September. It is very delicate, fragrant and healthy. It is produced from varieties of bunche and giokuro.

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The recipe for cooking delicious a la Japanese soup of tuna, mushrooms and sea greens with a sprat snack in the dough.

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Recipe for cooking tamago yaki. Japanese omelet - tamago yaki, a very popular dish of Japanese cuisine.

A recipe for cooking Asian spinach, soy sauce, rice vinegar, Japanese wine and sesame oil.

Recipe for making rolls with grape leaves. Those who do not want to gain extra weight will really like this dish.

Tyakin Shibori Japanese Dessert

In the process of cooking is a very unusual and original dessert. To prepare such a dish you will not need much time. It turns out very tasty. The Japanese love this dessert.

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COLD SNACKS

In Japanese national cuisine, salads are given a central place. Many Japanese culinary specialists consider them the most important dishes of any menu. It should be noted that the salads prepared by the masters are a real work of culinary art. They can be served to the table not only as a cold snack, but also as a separate dish.

As you know, Japan is an island nation, surrounded on all sides by the sea. That is why seafood is the main ingredients in the preparation of all dishes, including cold appetizers.

COLD SNACKS COOKED EGGS WITH MAYONESISProducts: 3 eggs, 1/2 cans of mayonnaise, salt, ground pepper. Preparation method: Cook hard-boiled eggs (for 10 minutes), peel from the shell, cut in half lengthwise, spread out on yolk up, salt, put knife uniform