Li.Ru culinary community -

If you are tired of empty porridge, I suggest preparing a spicy and very easy to prepare Japanese dish. everything will turn out great for you, even if you don't know how to cook.

Each country has its own way of making an omelet with its own special ingredients. Japanese-style omelet with rice will surprise you with its composition, but also with a beautiful way of serving.

Today I will show you how to make nigiri at home. However, the nigiri recipe is extremely simple, and you can figure it out even without it. But for clarity, I think a recipe with a photo will come in handy for many.

Japanese rice is made with egg and vegetables. You can also add meat or tofu to taste. Japanese-style rice can be a good tasty side dish or a light main course. Try it.

In order to make rolls at home, you only need a can of canned tuna and carrots. Delicious and hearty canned tuna rolls will be a complete lunch.

The recipe for a simple and light dish of fried shrimp with onions. The onion gives the shrimp a spicy flavor. Shrimp can be served as an appetizer or hot with boiled rice.

The Japanese and Koreans still cannot share this recipe - each side assures that kimchi is precisely its national treasure. For us, the origin of this delicious dish is not so important as the technology of its preparation. So, a simple recipe for kimchi soup, adapted to Russian culinary realities;)

The traditional way to cook beef in Japan using vegetables, soy sauce and sesame seeds. It turns out to be quite unusual, but at the same time incredibly pleasant taste.

Japanese style chicken legs are best served with rice. Chicken legs turn out to be spicy, so serve fresh rice.

Tofu in batter looks like fish sticks. The dish is hearty, quick to prepare and suitable for vegetarians. This is a great hot snack. Breaded the tofu and fry in oil. Try it!

The sweet spicy taste of the liver in Japanese will appeal to lovers of new sensations. I am telling you how to make a liver in Japanese style - I recommend trying it, the dish is very good!

Shrimp cutlets are one of the most popular Japanese dishes. Yes, and in the land of the rising sun they make cutlets :) I advise you to try, the taste is very unusual.

For two decades now, sushi and rolls have conquered the entire planet, but another recipe for cooking fish in the Japanese way has been bypassed by global recognition. Meanwhile, sashimi is one of the simplest and most delicious dishes in the world!

It is not difficult to make rolls at home, and besides, it can be a fun and tasty entertainment for a group of friends. You will need a bamboo mat, nori, sushi rice, avocado, and salmon.

If you still have rolls that you could not eat the day before, then make a simple dish - tempura rolls. It's very easy - I'll tell you and even show with pictures how to do it.

Do you like oriental cuisine and want to repeat it at home? There is nothing easier, because it is enough to cook the meat in Japanese style and plunge into the unforgettable atmosphere of the land of the rising sun.

Pay attention to the ingredients - this is not a simple spicy chicken, this is Japanese-style chicken in an unusual sauce with coconut milk! This exotic dish is easy and quick to prepare.

Chicken Roll Recipe - Making Asian rolls with chicken, ginger, apple, onion and sweet chili sauce.

Recipe for cooking scallops, oranges, ginger and cucumbers with honey. If using wooden skewers, soak them in water for 30 minutes before using.

The marinated shiitake is cooked for 40 minutes. This is a delicious snack that can be kept in the refrigerator. When pickling, in addition to shiitake mushrooms, add cloves, peppers and other spices.

Shiitake noodles are good for an appetizer, side dish, or light lunch. You can add seafood, chicken or other meat to such noodles. A dish is prepared from fresh Asian noodles, shiitake mushrooms and spices.

Shiitake mushroom soup is simple and delicious. Add tofu cheese, some honey mushrooms or enoki to the soup with shiitake, and green onions. It turns out a light, elegant and at the same time very satisfying soup.

Japanese traditional shiitake miso soup is cooked for half an hour. Ginger, tofu, vegetables and, of course, miso are added to it. Shiitake is a source of vitamin D, so the soup comes out both tasty and healthy.

As a rule, wasabi paste, which is used for serving rolls and preparing some Asian dishes, is bought at the store. I'll tell you how to make wasabi at home using powdered wasabi.

Daikon came to us from the East. If you haven't tried making daikon radish salad yet, you urgently need to fix it. Very useful and economical, does not taste bitter. Well worth cooking!

Chicken "Katsu"

Chicken "Katsu" is a Japanese dish, which is a delicious chicken fillet fried in an egg and bread crumbs. Everyone can cook it - especially with a simple step-by-step recipe.

I show you how to make sushi (rolls) at home. If you have never tried making sushi (rolls) at home - try it. The process is simple and fun, and the result is delicious!

Delicious seafood rice recipe. The Japanese consider rice to be a sacred food. The attitude to this product is also special. A lot of dishes are prepared with rice, dishes with sea cocktails are especially popular.

Chicken fillet in Teriyaki sauce

An exotic but simple recipe for making chicken fillet in the traditional Japanese Teriyaki sauce, which is based on soy sauce.

Teriyaki sauce (Teriyaki) is a Japanese cuisine dish based on soy sauce. You can buy it in the store, or you can cook it at home, especially since the recipe for making teriyaki sauce is not at all complicated.

Enjoy the delicate and exquisite taste of eel sushi, touch the secrets of Japanese cuisine. Making eel sushi at home is quite simple, but it turns out tastier than in a sushi bar!

Shrimp rolls are dedicated to all lovers of sushi and seafood. Making rolls at home is easy, and a step-by-step recipe with a photo will tell you in detail how to do it.

Chuka salad

Chuka salad is a traditional Japanese seaweed salad. Here's how to make a Chuka salad at home - it's pretty simple if you have the right ingredients.

The Japanese also eat cutlets. Japanese cutlets with cheese are quite similar to the cutlets we are used to, but they still differ in some way. I am sharing a recipe for Japanese cutlets!

Marinated Fish Recipe - Cooking grilled tuna with Japanese marinade. Besides fish dishes, the marinade is also suitable for chicken, beef, tofu and vegetables.

Rolls with avocado, salmon and cucumber are one of the most popular classic types of rolls. Avocado, salmon and cucumber are classics of the genre. If you are cooking or trying for the first time, this is what you need.

Japanese potato salad is something you have never tasted for sure. The most ordinary, familiar to us vegetables give rise to a Japanese salad that is completely unexpected in taste and design.

Recipe for making hot rolls with salmon and cucumber.

You don't have to go to a sushi bar or restaurant to try delicious tuna and cucumber rolls. It is enough to open this recipe and try a little. Good luck!

Daikon chamomile is an incredibly beautiful appetizer that will look spectacular on any festive table and will give a subconscious signal to all guests: they know how to cook deliciously and beautifully here.

Pickled daikon is an easy-to-prepare and simply excellent appetizer or side dish. Surprise your guests with this wonderful pickled vegetable!

Miso soup is a traditional Japanese dish suitable for healthy eating. In Japan, this soup is prepared for breakfast and throughout the day. Easy to prepare recipe. Ingredients: dashi, miso, tofu.

Futomaki with scrambled eggs and shiitake are rolls for those who don't trust raw fish. It turns out as well as with salmon, tuna or eel. Dedicated to roll lovers like me :)

Don't be alarmed, Japanese omelet with soy sauce is a fairly simple dish to prepare that does not require any outlandish and inaccessible ingredients. Everything is simple, fast and delicious!

Actually, this salad is called "Ebi Sunomono", but for the sake of simplicity I will call it simply - Japanese cucumber salad :) A great idea for a simple but unusual vegetable salad.

Classic Japanese traditional cuisine - salmon sushi. You don't need to go to a restaurant to make awesome salmon sushi - you can do it at home too!

The most popular variety of tea in Japan. More than 80% of the tea produced in the country is September. It is very delicate, aromatic and healthy. It is obtained from the bunch and gyokuro varieties.

Remember the variety of coffee substitutes made from grains and chicory that were popular in the Soviet Union? Before you is a much more ancient Japanese analogue of roasted barley grains, which has retained its popularity today.

Vegetarian Vegetable Miso Soup is a delicious and very healthy soup. Japanese cuisine is based on fish, but we will cook a soup without fish, but nevertheless full of vitamins and nutrients!

Hosomaki are rolls and sushi with one filling. If you are preparing rolls for the first time, then this is a great option for mastering the process.

Sweet tender rolls will certainly appeal to all girls and those with a sweet tooth. The recipe for sweet rolls is very easy to prepare.

Mussels are shellfish. If you adhere to the rules of technology, you can cook very tasty dishes from them.

Recipe for making a delicious Japanese-style soup made from tuna, mushrooms and sea greens with a sprat appetizer in dough.

Gemmaichya (genmaichya), from the Japanese word for brown rice tea, is an ancient energy drink used by the poor to maintain their strength. It was made from green tea leaves and fried rice.

Recipe for making tamago yaki. Japanese omelet - tamago yaki, a very popular dish in Japanese cuisine.

An Asian recipe made with spinach, soy sauce, rice vinegar, Japanese wine, and sesame oil.

The recipe for making rolls with grape leaves. Those who do not want to gain weight will love this dish.

"Chakin shibori" Japanese dessert

During the preparation process, a very unusual and original dessert is obtained. You won't need much time to prepare such a dish. It turns out very tasty. The Japanese love this dessert.

The world famous Rice Vodka from the Land of the Rising Sun is actually rice beer if you look closely at the brewing process. Interestingly, this drink is easy to make at home!

Recipe for making crispy shrimp bags. This dish is very good to prepare for lunch.

Recipe for making cabbage rolls with shrimps in seaweed and lettuce. The dish is low-calorie, hearty, tasty and very healthy.

Recipe for cooking rice Tacos with onions, garlic, ground beef, soy sauce, caraway seeds, lettuce, tomatoes. Mozzarella cheese, salsa and sour cream.

Modern Japanese cuisine omelet recipe. In Japan it is also called Wasai-eigo (wasei-eigo), in England it is known as the "Japanese portmanteau"

Bright and extraordinary for many Europeans, it has a long history, counted over the centuries, its own and unshakable. Perhaps, it is precisely a model of originality, diversity and usefulness, which is why it came to the liking of people living in different parts of the globe. In order to better feel all the subtleties and, it is necessary to turn to its history, which goes back many centuries.

Japan is a country with rich flora and fauna, which means that since ancient times it was not a problem for the inhabitants to get enough food for a normal existence. Even many centuries ago, they had about 20 species of various plants in their diet, could cook food from more than 120 types of meat, and also made dishes from several varieties of fish and shellfish.

It is important to note that natural refrigerators were used to preserve food, i.e. pits, the depth of which reached three meters, and salt was also used as a preservative. They smoked the meat, which needed to be preserved for a long time. Archaeologists who excavated in Japan were surprised at how well ancient people knew about the properties of foods used in food. For example, the poisonous Fugu fish, popular in modern cuisine, was in the diet of the ancient Japanese. At the same time, they knew very well that not the whole carcass is a health hazard, but only the liver and caviar, which contain a deadly poison.

Nowadays, many people associate Japanese cuisine with rice, considering it a staple. An interesting fact is that the cultivation of rice crops in Japan dates back to the 3rd century BC. After a short period of time, this product became the basis of Japanese cuisine, forming the gastronomic characteristics and preferences of the inhabitants of the land of the rising sun. At that time, rice performed two main roles - it was one of the main products on the table of every Japanese, and at the same time served as a currency for both internal and external payments.

It was rice that, even before the end of the 19th century, was considered a measure of reward, and its reserves determined the degree of a person's wealth. Every year every inhabitant of Japan eats "koku", i.e. about 180 liters of rice. The passage of time is inexorable, but, nevertheless, it is rice that remains the basis for Japanese dishes to this day.

The main secret of Japanese cuisine

It is currently increasing every day. This is largely due to the fact that the Japanese treat food and food in general from a philosophical point of view. The main rule to be followed is that food must be healthy. In many ways, this is what determines the high life expectancy of this people.

From any other undeniable. Even for residents of neighboring countries, for example, Asian ones, it is original, as, for example, French cuisine is for Russians. The secret lies in the correct approach to the choice of products, the beauty of serving dishes and the attitude towards food in general.

According to Japanese philosophy, exceptionally the best and selected gifts of water and earth are worthy of honor on the table, while the main goal of the chef is to preserve the original useful properties and taste of the prepared products.

The main rule for cooks is “do not create, but find and open”, because no professional in the world can compete with nature itself and its masterpieces. Thus, any excess in relation to the nature of the product is regarded as barbarism.

One of the main features of Japanese cuisine is that all dishes are tailored to a specific situation. So, a real Japanese chef always takes into account the type of food, the time of its intake, weather conditions and even the age of those who are going to eat. That is why in the winter season Japanese food assumes an increase in the portion, and in the summer - a decrease. At the same time, young people are entitled to larger portions, and older ones - less.

It is also interesting that in accordance with these rules, people living in the north of Japan eat more food every day than people living in the southern regions. And it is also part of the culture of Japanese cuisine, which can be better understood by learning more about its main ingredients.

Ingredients

Rice

As already mentioned, the basis of many Japanese cuisine dishes is. The cultivation of this culture began more than 2500 years ago, and continues to this day, therefore, in Japanese, rice is synonymous with the word "food". Currently, there are over 200 varieties of Japanese rice that are used to prepare national dishes. They all have one thing in common - a high degree of stickiness during cooking. It is this kind of rice that forms small lumps when cooking, which are convenient to eat with chopsticks.

It is important to note that it is boiled or steamed rice that is the basis for many dishes and is included in the daily diet of an ordinary Japanese. A wide variety of dishes are prepared from this product, both for breakfast, lunch and dinner. The only difference is with what exactly this rice is eaten. So, traditionally, for breakfast, the Japanese eat loose rice (gohan) with pickled cucumbers or bean soup, for lunch - with boiled vegetables and dried fish, and for dinner - with raw fish and strong meat broth. Also, amazingly delicious sweet desserts are prepared from rice, which are eaten with pleasure not only by adults, but also by children.

The preparation technology of which is similar to the method of brewing beer. However, the percentage of alcohol in sake is three times higher than the "degree" of beer. Thus, we can safely say that rice is the basis for all Japanese specialties and drinks. Despite the fact that the procedures for growing rice are quite laborious, it is this plant that gives the greatest yield. This fact allowed Japan to remain one of the most densely populated countries on Earth for centuries.

Fish and seafood

Second most important in Japanese cuisine Today, seafood is used, and not only fish and shellfish, but also algae are used for cooking. There are three options for serving seafood: boiled, stewed or raw. Much less often, i.e. dishes under the general name "odori".

The method for preparing dishes from live fish is as follows: it is scalded with boiling water, then cut and immediately started to eat, seasoned with traditional sauce. Often fish dishes are complemented by delicate seaweed salads. Algae has also become an ingredient in many soups. The role of algae in Japanese cuisine is irreplaceable, because this product, along with its low calorie content, contains a lot of vitamins and nutrients necessary for the normal functioning of the human body and brain function.

Legumes and vegetables

Soybeans and beans occupy the third position on the podium in the importance of Japanese cuisine. These foods are rich in protein, which is so essential for people involved in manual labor. Legumes allow you to quickly get full and not feel hungry for a long time.

An interesting fact is that soybeans and beans were not originally the main products of Japanese cuisine, because they were borrowed from the recipes of Chinese chefs. It should be said that vegetables and plants play an important role in the culture of Japanese cuisine. The most common vegetables used for cooking are onions (there are several types, for example, golden round tamanogi, white narrow and long bow Hosonegi), cucumbers, carrots, lettuce, cabbage, and vegetables, which are a delicacy for European countries. For example, Japanese is widely used horseradish (wasabi), daikon - white radish as well as lotus.

On the basis of sauerkraut, for example, radish, garlic, cucumbers and cabbage, not only side dishes are made, but also exquisite sauces. Vegetables in the preparation of Japanese cuisine are not only used as ingredients, but are also used for decoration. The variety of shapes and colors allows you to make a real work of art out of each dish.

Japanese noodles and meat

In some cases, instead of rice, when cooking, pasta is taken, or rather, noodles. One of three types is most commonly used: bale, udon or soba... Their difference is that eggs are added to some types of noodles, while others are not. The preparation of this noodle is based on the use of wheat, and less often - buckwheat flour. Noodles are usually served either as part of a soup or as a separate dish, complemented by fish or meat.

It is worth saying that it also implies the presence of meat dishes - beef, lamb or pork. However, this trend appeared not so long ago, and was borrowed from European and Chinese cuisine. Meat products are usually stewed, brightening the taste with various sauces or seasonings.

Japanese food main dishes

Despite the fact that Japanese cuisine is based on a very limited range of products, there are thousands of recipes that are not alike. And, if it takes several hours to prepare some of them, then a professional chef can create others, no less tasty, in just a few minutes.

Rice dishes

So, the simplest, but at the same time nutritious dish is considered to be simple boiled rice. It is important to note that it is prepared without adding any spices or seasonings, even the use of salt is unacceptable. But this only applies to traditional Japanese rice, which serves as an independent dish. For those who prefer a wider variety of flavors, there is a preparation of rice with curry sauce and vegetables. Such a dish is not only healthy, but also has an amazing delicate taste.

Many people also like to include boiled rice with eggs in their diet, because It is a nutritious meal that takes just a few minutes to prepare. Chaofan is considered to be more refined, in a sense an analogue of the usual pilaf. To prepare it, you need to fry rice with pieces of pork, chicken, vegetables or seafood, adding a small amount of oil. At the same time, any seafood or meats can serve as a "filling" for rice.

Sushi, rolls and sashimi

The main delight of Japanese cuisine is raw fish dishes, the most popular of which (not only for Japanese, but also for residents of European countries) is this. For cooking, the fish is not subjected to heat treatment, this is necessary to preserve its natural taste.

- this is a whole science, because for a given dish it is necessary not only to cook rice in a special way, but also to be able to correctly arrange the dish. In Japanese cuisine, this dish is divided into two main subspecies: and. The difference lies in their preparation method. Sushi Is a small oval-shaped lump of rice, on which seafood is placed. In some cases, they can be secured with a thin strip of algae.

In turn, when preparing rolls, it is necessary to lay out seafood and rice in layers on a sheet of algae, then roll it into a thin dense roll and cut it across into slices.

Currently, the range of dishes is constantly expanding and many lovers have appeared sashimi, i.e. thinly sliced ​​raw seafood served on a flat plate with sliced ​​vegetables. Fish, octopus, squid, etc. can be used as seafood for the preparation of this dish, and the vegetable "pillow" traditionally consists of cucumbers, white radishes, etc.

Seaweed, warm and cold salads

They deserve no less respect and Japanese cuisine salads, they can be conditionally divided into three main types.

The first is warm salads that combine vegetables and seafood, slightly warmed up over a fire. Usually these salads are seasoned with special sauces.

The second type of salad is cold, most often consisting solely of vegetables, such as cabbage, ginger, radish or cucumber, seasoned with soy sauce.

The third variety of salads is various variations with seaweed, using different varieties of it. When preparing seaweed salads, either one or several varieties can be used at the same time.

Invariably, such salads are complemented with savory sauces made with ginger, wasabi and nuts.

Soups and broths

For lunch, as well as dinner, many Japanese people like to eat soups, which are usually made with seaweed, beans, or soybeans. The broth can be either fish or meat. Also, soups are often complemented with shiitake mushrooms and delicious tofu, which is obtained from beans. These soups are usually quite spicy and nutritious.

Tableware and accessories

A special role in the culture of Japanese cuisine is played by utensils, with the help of which dishes are prepared and the table is set. In their work, professional chefs use special pans, as well as pots that bear the name donabe and agemono nabe.

The main feature of the frying pans, which bear the name tamagoyakiki, is their shape - square or rectangular. They are most convenient for frying traditional Japanese omelettes because with their help, you can create an amazingly thin and airy omelet, which can later be easily given a cylindrical or cubic shape. Often omelets are used to create, accordingly, the rectangular shape of the frying pan allows you to make an omelet that can be easily rolled in without breaking their standard shape.

All frying pans differ in their size, on average, it is from 10 to 35 centimeters. The material from which the pans are made is aluminum, copper coated with tin or cast iron. An interesting fact is that it implies the use of thick wooden lids, not glass. The lid serves as an additional tool in the kitchen, as it can be used to turn omelets.

If we talk about pots, then it is worth noting some features. donabe... It is made from a special durable type of clay, because in the future food in it will be cooked over an open fire. On the inside, the pot is most often covered with glaze, and the outside is not processed, i.e. remains porous.

An important feature of donabe is its long service life, even with daily use, such dishes can regularly serve for several decades. Special attention is paid to dishes in Japanese cuisine, which is why donabe, in which food was prepared many years ago, are used only to create dishes for guests of honor.

Another pot received no less popularity - agemono nabe, which is used for deep frying of dishes. It has fairly thick walls and is made of cast iron and brass. A small amount of oil is poured into the bottom of the dish, after which they begin to prepare various dishes, for example, beef or pork.

This pot is most often used in conjunction with special Japanese chopsticks that have metal tips. Also, when preparing dishes in agemono nabe, they use an ami shakushi ladle and a special tray for fried dishes. This tray is often used for table setting.

Table setting

In the story, one cannot fail to mention the culture of table setting. It is safe to say that it is the special setting and methods of serving dishes that make Japanese cuisine so attractive to many.

So, for example, serving rules imply the alternation of round and square dishes on the table. At the same time, dark tones prevail in the dishes, for example, black, red or gray. This is no coincidence, because snow-white rice looks even more beautiful and appetizing against a dark background.

It is also worth noting that each type of food involves the use of certain utensils. So, for example, many loved ones serve on rectangular wooden trays, salads and soups - in pots or bowls made of clay (such dishes allow you to maintain the required temperature of dishes), and noodles are placed on the table in special shallow bowls covered with a wooden lid.

However, the main dishes are plates. Modern Japanese cuisine culture involves the use of plates of any shape. Some of them have a curved shape, others have a vertical side, and still others have internal partitions. Partitioned plates are convenient when you need to serve a dish consisting of several components, which you do not want to mix.

Also, this is used in the event that one or more sauces are attached to the dish, which to eat or not, everyone decides for himself.

It is important to note that the main property of Japanese cookware is its convenience. Sauce bowls and cups can be easily held in one hand, plates are compactly placed on the table, and bowls and bowls keep the temperature of the served food well.

Basic principles of serving dishes

Of course, all these rules are not accidental, because they are part of Japanese culture, according to which a person should receive pleasure when eating. That is why each dish is served in a separate plate or bowl, mixing them in one dish is simply unacceptable. It is also worth mentioning that the most commonly used spices for the Japanese are wasabi horseradish, ginger and soy sauce, which are served with every dish.

A distinctive feature of Japanese cuisine is that a large number of dishes are served on the table in small portions. This approach allows a person to try as many flavors as possible without overeating. In addition to rice and two types of soups, a standard lunch includes five or more different snacks.

Oddly enough, there is no main dish on the Japanese table, because each of the presented culinary creations is a masterpiece. It is imperative that throughout the entire mealtime procedure, there is tea on the table, which can be drunk at any convenient time - this rule is also a tradition of Japanese cuisine.

Currently, residents of Russia and European countries may not fully experience the culture of Japanese cuisine, because we eat at regular tables, and not at low tables, as the Japanese do. At the same time, you can sit down at the Japanese table on tatam, i.e. sitting on heels with a straight back. This order of behavior at the table is mandatory at official meetings and ceremonial events, and at home it is allowed to sit at the table in the agur pose, i.e. in Turkish.

According to tradition, all dishes are put on the table at the same time and there is no need to be afraid that they will cool down, because, as mentioned earlier, they are served in a special dish that keeps the temperature. Nevertheless, there is also the order of arrangement of dishes, according to which it is customary to put rice on the left, and soup on the right. Seafood and meat dishes are placed in the center of the table, surrounded by various pickles and marinades. Each dish has its own sauce, which is placed to the right of it in a special container.

There is also a special order of arrangement of dishes of various sizes, according to which, it is customary to place small plates on the right, and deep and larger ones on the left.

Quite often in Japanese cuisine, meals are prepared right in front of the client (for example, in restaurants). In this case, the cook's workplace, equipped with a frying surface and other culinary tools, is located directly next to the client's table.

In the event that the table is not set before the arrival of guests, and the dishes are served not simultaneously, but sequentially, it is customary to put them on the table as follows:

• boiled or steamed rice;
• sashimi - after eating rice, the delicate taste of raw fish will seem especially wonderful;
• soup - it is a transitional link between fresh and cooked fish dishes;
• any kind of dishes prepared from fried, stewed, boiled seafood and meat;
• spicy dishes with a rich taste.

Compliance with the rules for serving dishes will allow you not to violate the traditional order of the meal at the Japanese table.

Basic rules of conduct at the table

Every Japanese, before starting a meal, says words of gratitude ( itadakimasu) to the gods or the master of the house for food, then with the help of a damp hot towel oshibori cleans his hands and, if necessary, his face. According to tradition, Japanese food can be handled, which is why it is important that they are perfectly clean. Then they begin to eat.

In some cases, all dishes are served in a separate dish for each, sometimes a small snack is laid out on one common dish, from which everyone can use chopsticks to transfer the food they like to their plate.

Recently, many Russian tourists have visited Japan. Probably they would like to surprise their loved ones with Japanese dishes. But often Japanese products are not available for purchase in our stores.
We wanted to show you an overview of 10 Japanese foods you can make yourself at our home!

There are many different liquid sauces and condiments in Japan. Sesame dressing has a delicate balance of sweet, sour and salty, with a bit of milkiness. The sesame seed scent works wonders, whet your appetite. It is unlikely that you will find this gas station in local stores, but if you do, it will cost 2-3 times more than in Japan.
But you can do it yourself.
All it takes is roasted sesame seeds, mayonnaise and rice vinegar (Japanese versions are best), a pinch of sugar and salt. Mix everything until you get the taste you like. And that's it!
Invite your friends!

Homemade TOFU

Bean curd - tofu - is recognized as the healthiest dish in the world. But in the West, it costs an average of about 400 yen ($ 4) - 4 times more than in Japan. Why pay if you can do it yourself ?!
Here is the instruction: www.culturesforhealth.com/how-to-make-tofu

http://www.youtube.com/watch?t=47&v=N0jZ61HLXVo

Fresh salmon, on the other hand, is more difficult to find in Japan than in Western stores. Just sprinkle a little salt (2% by weight of the fish) and keep it in the refrigerator for 2 days. It is simple to prepare: it is cooked, grilled, fried for a few minutes. Can be eaten whole, freshly cooked, cut up for a sandwich or sushi, broken into salad flakes or onigiri (Japanese rice balls).

Dried mackerel

Can be made from fresh mackerel, horse mackerel, however, choose the fish yourself, according to your wallet and taste. You will need some salt and barbecue skewers.
Carefully remove the scales, cut the fish from the back, remove the entrails. Then blot the moisture off the fish with a paper towel. Sprinkle with salt on both sides. Skewer skewer through the fish horizontally and hang the fish in the open air, in a well-ventilated place for the whole day. A little grilled and you have a great Japanese appetizer. And cooked at home!

Plum wine - umeshu - is a type of Japanese alcohol that is easy to make at home. You can buy it in the store, but many people are happy to make it themselves. You will need fresh plums, vodka and sugar. Wash and dry the plums. Put a layer of plums in a large jar, cover with sugar. Then drain the second layer and cover with sugar again. Pour in vodka and ensure airtight storage for 3 months. Plums soaked in alcohol can also be eaten! Treat your friends!

Udon is a thick popular Japanese noodles. Actually, it is no different from our wheat noodles. The entire cooking process is up to your taste! Surprise your kids with noodles with any spices and sauces!

If you are a fan of traditional Japanese sweets, you should be familiar with mochi. You can make it using regular potato starch. It's easy - watch the video.

Homemade miso

Anyone interested in Japanese food knows about miso soup. But miso is also widely used in stews, roasts, and even grilled dishes. You need fermented koji rice. Well, then your imagination will tell you!

Traditional Japanese cuisine, which is also called "washoku", was almost completely formed before 1868 - the beginning of the era of Westernization. Despite the fact that Japanese cuisine is very original, authentic and specific, many Japanese dishes are well known outside the Land of the Rising Sun - for example, sushi, sashimi, tempura and buckwheat soba noodles. Moreover, Japanese cuisine is so interesting and unusual that when visiting the country it is perhaps its greatest attraction.

Basically, Japanese cuisine is based on a combination of just a few staple foods - steamed white rice with various main courses. The meal can be accompanied by miso soup or tsukemono - pickles. The Japanese meal usually ends with traditional tea drinking.

A very curious way of serving, practiced in the traditional cuisine of this people. Rice is always served in a separate small bowl, most of the main courses or ingredients on separate ones. The Japanese do not like it when different foods and dishes come into contact with each other on the same plate, so they break them into different dishes.

Traditional Japanese recipes are characterized primarily by the economical use of mammalian meat, oil, fat and dairy products. Instead, the Japanese heavily use soy sauce, miso and umeboshi, which makes the delicacies quite salty here. Since Japan is an island country surrounded by an ocean, people here love and know how to cook seafood since ancient times. According to many authoritative culinary experts, the Japanese diet relies mainly on cereals with vegetables or seaweed as the main course, small amounts of mammalian or poultry meat, and seafood. The most commonly used ingredients are rice, beans, eggs, flour, fruits, meat, mushrooms, noodles, soy products, vegetables, and of course seafood.

Japanese cuisine assigns a very important role to natural flavors - these are dashi, soy sauce, sake, mirin, vinegar, sugar and salt. Ginger and paprika are used to remove the fishy odor when using raw fish. But the Japanese do not eat garlic at all - this has been the custom since the days of Buddhist monks.

As for the method of cooking, a distinctive feature of Japanese cuisine is the very widespread use of raw dishes - sashimi. The Japanese do not understand why they cook foods that are tasty and edible raw. It is believed that it is the raw food diet that is the reason for the longevity and good health of the Japanese. In addition, grilled or steamed dishes, as well as marinated in vinegar, are very popular.

The Japanese culinary tradition is also distinguished by a fairly wide list of classic dishes considered to be the real heritage of Japan. However, there are dishes that all Japanese love and eat - all kinds of variations of rice with different ingredients, sushi and sashimi, miso soups, tempura (products fried in batter), kusiyaki (something like the local barbecue) and tonkatsu (pork steak) ...

Japanese cuisine offers a wide variety of dishes. In this article, we will list the most popular ones. What dish do you like Japanese cuisine for?

Rice dishes

For over 2,000 years, rice has been a staple in Japanese cuisine. Even though the amount of rice consumed has decreased in recent decades, it remains one of the most important foods in Japan.

A bowl of rice

Served with most dishes in Japan. For breakfast, rice can be mixed with a raw egg or soy sauce, or eaten with natto or other snacks.

Sushi

Sushi can be any dish that contains sushi rice flavored with rice vinegar. There are different types of sushi, such as nigirizushi (rice with a slice of raw fish on top), makizushi (our “rolls”), and chirashi (also called “sprinkled sushi.” On top of the rice are sprinkled various fillings of seafood, vegetables, mushrooms, etc. ). Sushi is the most popular Japanese food outside of Japan and is also a favorite among the Japanese themselves.

Donburi

Donburi is the same rice, but on top of which are different ingredients. This dish is served in specialized restaurants, but it is easy to find it on the menu and in regular cafes. The most popular options for this dish are gyudon (with beef stew), katsudon (with tonkatsu, breaded Japanese pork chop), tendon (with tempura), oyakodon (with chicken and egg), tekkadon (with tuna), and kaisandon (with raw seafood).

Onigiri (rice balls)

Made from cooked rice and usually wrapped in nori seaweed. In addition, they are usually lightly seasoned with salt, and fillings include, for example, umeboshi (pickled Japanese plum), okaka (grated dried mackerel and kombu seaweed), or salmon. Onigiri is a popular and inexpensive snack. They can be purchased at any supermarket, but in the meantime, they are also served in izakaya (a small establishment that looks like a pub) and even in restaurants.

Curry rice

Consists of rice and curry sauce. In addition, a main course such as tonkatsu is served with it. Curry is not a native Japanese dish, but the Japanese have been preparing it for over a century. Usually there are many restaurants in the stations serving curry rice.

Tyatyan (fried rice)

This dish came from China. A wide variety of ingredients can be added to it, the most common options are eggs, green onions, carrots and pork. Fried rice can also be made with leftover rice.

Otyazuke

Otyazuke (or chiazuke) is another simple dish that includes hot water or tea and some fish, placed on top of the rice (often on top of the leftover rice). Toppings such as umeboshi, grilled salmon, or pickles are often added. Otyazuke is often served in izakaya and is usually eaten after alcohol.

This dish is rice porridge cooked over low heat and with plenty of water. As a rule, the rice for kayu is thicker than for other types of rice porridge. You can also use leftover rice. Umeboshi is often added to the kaya. Due to the fact that this dish is easy to digest, it is often given to the sick.

Seafood dishes

Japanese cuisine uses hundreds of different types of fish, shellfish and various other seafood found in oceans and seas, as well as in lakes and even rivers. They are eaten in a wide variety of states: raw, dried, boiled, grilled, deep-fried or steamed.

Sashimi

Sashimi is raw seafood. It is very important that the fish is fresh and cooked correctly! Most sashimi are delicious to pair with soy sauce and wasabi.

Yakizakana

Literally from Japanese it means "fried fish". This dish may include such fish as: mackerel (saba), salmon (sake), saury (summa), horse mackerel (aji), southern one-finned greenling (hockey), sea bream (tai) and trout (ayu).

Noodle dishes

There are various traditional Japanese noodle dishes, as well as dishes that came to Japan from other countries and were Japaneseized. Noodle dishes are very popular in Japan, and depending on the season, you can try two types of noodles: hot and cold. Restaurants serving noodles are everywhere, including those often seen along the train platforms.

Soba

Soba is a traditional Japanese noodle made from buckwheat flour or a mixture of buckwheat and wheat flour. These noodles are about the same thickness as spaghetti. It can be served both hot and cold, combined with various main courses.

Udon

Another type of traditional Japanese noodle made from wheat flour. Udon noodles are thicker than soba and are served both hot and cold with a variety of main dishes (such as fried tofu (called "kitsune udon"), tempura ("tempura udon"), and vegetables (" sansai udon ").

Ramen

This is a Chinese type of noodle served with soup and various toppings. Although ramen is a popular dish that was first served in China, it has now been fully Japaneseized.

Saoman

Like udon, somen noodles are made from wheat flour, but they are much thinner than udon and even soba. This dish is usually served cold and is therefore considered a summer treat.

Yakisoba

Yakisoba is a grilled Chinese noodle with chunks of meat, cabbage, carrots and other vegetables, and pickled ginger is also added. Yakisoba is a popular dish at festivals.

Nabe

Nabe is cooked in a hot pot and usually on the table. Common ingredients include Japanese onions and hakusai (Chinese cabbage), mushrooms, seafood, or meat. There are a wide variety of cooking options depending on the region, and it is usually eaten on cold winter days.

Oden

This nabe contains: fish, daikon (Japanese radish), boiled eggs, konnyaku and kombu seaweed. All this is cooked over medium heat in a broth based on soy sauce. In winter, this dish can be easily found in Japanese stores.

Sukiyaki

Nabe, which includes thinly sliced ​​pieces of meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles) in broth. The main ingredient in this broth is soy sauce. Before putting any of the ingredients in your mouth, they are dipped in a raw, beaten egg.

Shabu shabu

This nabe contains thinly sliced ​​pieces of meat, as well as seafood, vegetables, mushrooms and tofu. Before use, they are dipped in citrus sesame sauce.

Chanko nabe

Chanko nabe is a traditional dish for sumo wrestlers. There is more than one option for preparing this dish, which you can try in specialty restaurants located in Ryogoku (Tokyo's area where there are many places associated with sumo).

Meat Dishes

The Japanese began to consume meat dishes in large quantities only from the second half of the 19th century. Today there are a large number of dishes that contain meat.

Yakitori

Yakitori - pieces of chicken skewered on a wooden skewer, grilled and sauce or seasoned with salt. Almost any part of the chicken is suitable for this dish: white or dark meat, skin, stomachs and other internal organs.

Tonkatsu

This is a deep-fried pork cutlet. It is often served with shredded cabbage and on top of rice (donburi), in which case it would be called "katsudon". In addition, tonkatsu is prepared in addition to curry.

Yakiniku

Literally translated as "grilled meat", it involves roasting small pieces of meat, mostly beef or pork, on the grill at the table. Yakiniku specialty restaurants are one of the most popular types of restaurants in Japan, and they offer a wide variety of different types of meat, excellent in quality and value.

Nikujaga

This is a popular home-cooked dish. It contains stews and potatoes.

Teppan yaki

Meat, seafood and vegetables are cooked on a large iron plate (teppan), around which customers usually sit, and the chef expertly prepares the dishes right in front of them.

Soy Dishes

Soybeans are used to make important ingredients in Japanese cuisine such as tofu, natto, miso, and others. Below are some of the most popular soybean dishes:

Hiyakko

This is the name for fresh (and usually soft) tofu, to which is added grated ginger, katsuobushi (first dried, and then smoked tuna), green onions; it's all seasoned with soy sauce. If you were served tofu without soy sauce, you should add it yourself.

Yudofu

These are chunks of tofu floating in soup and dipped in soy sauce or ponzu (citrus sauce) before being eaten. This dish is a specialty of Kyoto and is usually eaten in winter.

Agedasidofu

The tofu in this dish is lightly breaded, fried and served in hot dashi soy sauce. Usually green onions and grated daikon go with it. This dish is popular in izakaya and restaurants; in addition, there are a huge number of variations.

Miso soup

This dish is made by dissolving miso paste. Wakame seaweed, small pieces of regular or fried tofu, etc. are usually added to the resulting soup.

Yoshoku Dishes

Japan has borrowed a large number of dishes. Many of them are now finally Japaneseized, and they are referred to as "yoshoku" ("yo" - as "European", and "shoku" - "food"). Some of the more popular ones are:

Korokke

The name comes from "croquettes"; in fact, this dish really looks like them. They were brought to Japan in the 19th century. Korokke consists of a filling that has been rolled in breadcrumbs and deep fried well. They are eaten with tonkatsu sauce and shredded kale. Depending on the filling, there are several varieties of korokke, and the most common of them is a mixture of several types of meat and mashed potatoes.

Omuraisu

Omuraisu is fried rice wrapped in a thin egg omelet. This omelet is usually shaped like an American football ball. Top the omelet with some ketchup or demi-glace sauce. It is often served in coffee shops and eateries, but, of course, there are also restaurants specialized in omurais.

Hayashi Rice

Thinly sliced ​​beef and onions in demi-glace (originally a French beef and vegetable sauce) are all poured onto or next to pre-cooked rice. Hayashi rice resembles curry rice and like curry rice, Hayashi rice is eaten with a spoon.

Hambagu

Hanbagu is a Japanese-style hamburger steak (to be distinguished from hambaga, which requires a bun). Usually served on a plate with vegetables and rice or bread in demi-glace sauce.

Other dishes

Bento

It is also called "lunch in a box". This is an inexpensive lunch with a portion for one person in a small box. Usually they put small pieces of meat, fish or pickled cucumbers with rice there. This dish can be eaten hot or cold and is often sold in supermarkets, convenience stores, as well as train stations and airports.

Tempura

This is the name for seafood, vegetables, mushrooms or meat breaded and deep-fried. The result is light and crunchy chunks that can be sprinkled with salt or sauce before serving. This dish came to Japan from Portugal in the 16th century and has been one of the most popular in Japan ever since.

Okonomiyaki

This is a type of pie where various ingredients such as seafood, vegetables and meat are mixed together in bread crumbs and deep fried. Specialty restaurants have a large stove on each table, and everyone can make their own okonomiyaki.

Monja-yaki

It is a specialty of the Kanto region and is very similar to okonomiyaki. However, the dough is much thinner here. Often served at okonomiyaki restaurants.

Gyoza

Actually, these are Japanese dumplings, but there may also be finely chopped vegetables. This dish was borrowed from China. Gyoza is usually fried and served as a side dish with ramen.

Chawan-musi

This is an egg cream made from steamed eggs. Usually, finely chopped pieces of chicken, shrimp, fish and ginkgo are added there. Served in a small cup with a lid and eaten with a spoon.

Pickles

In Japanese "tsukemono". Served as a side dish, as a snack, even with traditional Japanese dishes. They are also believed to be beneficial for digestion.

Sweets

Usually Japanese sweets are eaten with delicious green tea. There are countless different types of sweets, all different in shape, flavor and ingredient. Adzuki bean paste is often added there.

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