Introduction of famous Japanese food
1. Tempura.
"Tempura" is one of the most pupular Japanese food for both Japanese and others. Various ingredients such as fish, prawns, vegetables are lightly battered and deep fried. This was introduced in 16th century by Portuguese and developed over the centuries into one of Japan originals. Tempura is served as a main dish and side dish (even a topping for rice bowls, udon, and soba noodles.)
The best places to try are restaurants specialized in "Tempura", known as "Tempura-ya". ("Ya" (or "Ten") is a word often used to describe a shop or restaurant when combined with a noun of food. For example, "Ramen-ya", "Udon-ya", and so on.) Tempura-ya is normally high-class restaurant, so check the budget before going.
The food is served one piece after the other, to taste its best.
There are also cheaper tempura-ya, which are popular and cost from ¥1,000 ($9).
2. Sushi.
"Sushi" was originally pickled for preservation. Fresh fish took its place in Edo period (early 1800), people living in Edo (former name of Tokyo) started to put raw slices of fish or shellfish on top of vinegared rice balls which were rolled by hand. This is called "Nigiri-zushi" typically known as "sushi".
There are tons of variety of "sushi", many locals make own "sushi", here are the typical ones:
"Nigiri-zushi" = a raw slice of fish or shellfish on top of vinegared rice balls which were rolled by hand.
"Maki-zushi" (Nori-maki) = ingredients and spread vinegared rice rolled with dried seaweed. There are "Hoso-maki", thin rolls, and "Futo-maki", thick rolls. Ingredients used in "Maki-zushi" are wide in variety. (Natto, cucumbers, eggs, fish, and so on.)
"Inari-zushi" = vinegared rice stuffed into pouches of deep-fried tofu.
"Chirashi-zushi" = scatter raw fish or seashell, thin stripes of egg, dried seaweed on vinegared rice.
You can eat "sushi" by your hand or chopsticks.
Either is fine. I see many ladies use chopsticks to eat sushi but also men do too. But original manner of eating "Nigiri-zushi" is to hold it upside down dip (very little) the fish or shellfish part in soy sauce. So, using hands are easy!
What's "gari"?
They are small slices of pickled ginger, eaten to clean the palate. Try eating those between different type of sushi. Oh, before I forget, "gari" should be eaten with your chopsticks, not hands.
3. Shabu-shabu.
"Shabu-shabu" is a dish where very thinly sliced beef (There are also pork, chicken, blow fish, red snapper, octopus, and snow crab shabu-shabu) is cooked in a traditional hot-pot full of boiling broth. This food is not cooked by chef, in a way.
If you go to "Shabu-shabu-ya", broth, and vegetable and meat will be served raw. The meat is cooked by gently dipping and waving it around in the broth with chopsticks. The meat or fish is so thin you can almost see through it, so it cooks quickly and is ready to eat as soon as its color changes.
This food is considered special and most likely to be pricy, along with "sushi" and "tempura".
Many Japanese go to cheap restaurants where provide "all-you-can-eat" style, but for your first time, recommend to go to proper restaurants. No matter what type of "shabu-shabu" you eat, specialized restaurant use high quality ingredients.
4. Sukiyaki.
"Sukiyaki" may look similar food to "shabu-shabu", but tastes totally different. Most common ingredient used in this potter is sliced beef.
Sliced beed, vegetables, and bean curd are cooked in a pan with soy sauce, suger and sake. After its cooked, dipped into a small bowl of raw egg and then eaten. (Raw eggs in Japan are edible, thanks to Japanese hygiene control.)
Well, this eating with raw egg part would be a divergence to many of you.
No one in Japan gets sick by eating fresh raw eggs. Odd, right?
5. Ramen.
"Ramen" is well known in many countries now.
(I really have to be brief on "ramen", I could go on forever since I'm addicted. Really, addicted.)
Its origin is unclear. Some says it's brought from China, since its pronunciation is similar to Chinese food; "lamian". Other says it was Japan invented in early 20th century. Lamian is also awesome food.
Putting all the history aside, definitely sure, I'm not the only one hooked on this food. Successful "Ramen-ya" makes a fortune in Japan. The price would be "posh" if you go to "ramen" restaurant in foreign countries, but "original ramen" is casual and reasonable (from ¥450).
It consists of Chinese-style wheat noodles served in a meat or fish based broth flavored with soy sauce, miso, or salt. Toppings are varied, depending on its region, it uses toppings such as sliced pork, dried seaweed, menma, and green onions. (Menma is: Chinese bamboo shoots that have been dried, soaked in water and then seasoned for use in cooking.)
Nearly every region in Japan has its own variation of "ramen", from the "tonkotsu" (pork bone broth) in Kyushu to the "miso" ramen in Hokkaido.
Soups and noodles.
There are 4 major type of soup and noodles.
If I had to be precise, there are tons of noodle variation, but again, I'm just being brief. (Curly type; thick and thin, Straight type; thick and thin.)
"Miso Ramen"
Miso soup can often be found in Hokkaido region.
Its broth is combination of miso and, chicken, fish, or pork extract, which makes the soup so thick, slightly sweet. It tends to have strong and tangy flavor.
Toppings used on this soup are; butter, corn, onions, leeks, bean sprouts, cabbage, sesame seeds, chopped garlic and white pepper.
The noodles in miso are thick, curly, and slightly chewy.
"Shoyu Ramen"
Shoyu (soy sauce) soup can be found in many regions.
Its broth is combination of soy sauce, vegetable and, chiken, fish, or beef extract, which makes the soup clear browny color. It tends to be slightly light on the palate.
Toppings used on this soup are; sliced port (or beef), menma, kamaboko (fish cakes), dried seaweed, boiled eggs, bean sprouts, green onions, and black pepper.
The noodles in shoyu are, mostly, thick, and curly.
"Shio Ramen”
Shio (salt) soup can often be found in Hokkaido.
This type has longer history than miso in Hokkaido. Its broth is combination of salt, vegetable, and chicken, fish, or pork (occasionally), which makes the soup clearer and more pale than "shyoyu". It tends to be light but robust since plenty of salt is used.
Toppings used on this soup are; sliced pork (or chicken meatballs), kamaboko, leeks, corn, occasionally, butter, and pickled plums.
The noodles in shio are thick and straight. (Their texture and thickness varies.)
"Tonkotsu" (MY FAVORITE)
Tonkotsu (pork bone) soup can often be found in Kyushu.
Its broth is combination of pork vegetable, and chicken, or soy sauce. For many hours, pork bones are boiled until it becomes cloudy white color. The soup is normally so creamy, thick, thick, thick and thick.
Toppings used on this soup are; sliced pork, sesame seeds, green onions, and beni shoga (pickled ginger).
The Noodles in tonkotsu are thin and straight.
What makes me so obsessed about tonkotsu is how "hard" you order the noodles to be. You can order their "hardness" when ordering tonkotsu, for me, harder they get, taste better. The hardness is controlled by the time of boiling noodles.
Here's 8 ranks of hardness, from the hardest:
(Limitation of hardness depends on shops.)
"Yuge-doshi" THE HARDEST
"Yuge-doshi" means to wave (doshi) the noodles in steam (yuge) of boiling water. Not quite sure if the noodles are really cooked...
"Kona-otoshi"
All ramen noodles are covered with flour (kona), to avoid noodles to stick together. "Kona-otoshi" means to wear off (otoshi) kona (flour), having the noodles to wave in boiling water for 2 to 10 seconds.
"Harigane"
This may be most common and the hardest in many shops.
"Harigane" means steel wire.
Cooked for 10 to 30 seconds.
"Bari-kata" (or "Nama")
"Bari-kata" means very (bari) hard (kata). Sometimes referred as "nama" (meaning raw). Cooked for 20 to 60 seconds.
"Kata"
As mentioned in above, "kata" means hard.
"Futsu"
"Futsu" means ordinal. This is the most preferable for beginners.
"Yawa"
"Yawa" means soft. Suitable for old folks and kids.
"Bari-yawa"
Again, "bari" means very, "yawa" means soft. Very soft.
If you have a delicate stomach, order this.
Very lastly, "tonkotsu" ramen has one more feature.
That is "Kae-dama".
It means to "One more noodle". I know, crazy, right?
In many "tonkotsu" ramen restaurants, you'll hear people saying "kae-dama!".
They also tell how hard the noodles to be.
So, if you want an extra, very hard noodle, say;
"Suimasen" (Excuse, me)
"Kae-dama, bari-kata". (One more of noodle, very hard.)
Whew, this is the briefest I can ever be.
Thanks for reading!
I'm off to ramen shop. (seriously)
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