Japanese have the longest life expectancy in the world. The secret to this is probably the Japanese cuisine made with fresh and seasonal ingredients. Seaweed, soy sauce, vinegar, sugar and miso are common ingredients that add flavour in most Japanese recipes.
Visiting Japan or going out to a Japanese restaurant? Here are our recommendations if you’d like to explore the Japanese Cuisine.
Tempura is a bite-sized crispy snack – seafood and vegetables are soaked in a batter and deep fried. It is served with tentsuyu sauce made with soy sauce, sugar and ginger.
Ramen is a bowl of fresh noodles topped with seafood, pork, egg and lots of vegetables and a soup base. You can choose the soup base of your preference – Shiyo, Shoyo or Miso depending on the spice levels and flavours you prefer.
It is a savory stew dish made with noodles, vegetables and meat. Commonly used vegetables are green onions, mushrooms, water chestnuts and tofu. The main flavours come from soy sauce and sugar.
Yakitori means ‘grilled chicken’, is a popular starter dish. Chicken is threaded onto skewers and grilled on coal. The vegetarian version is made with vegetables such as onions and bell peppers. The grilled chicken or vegetable is then served with a tangy sauce.
This recipe is the Japanese version for dumplings. Ground meat, cabbage, soy sauce and garlic are wrapped in a gyoza wrapper and deep fried. The dumpling is crispy from outside but soft and flavourful from inside.
6. Shabu shabu
Shabu shabu is a hot pot recipe. Meat and vegetables (especially mushrooms) are cooked in boiling stock broth. The name shabu shabu comes from the swishing sound ‘swish swish’ that comes while making this recipe.
The onigiri is the most popular snack in Japan. It is a triangle or oval-shaped rice ball wrapped in nori leaf. Though it is available in a variety of flavours and fillings, the traditional recipe used pickled plum, salted salmon, okaka, soy sauce, seaweed and mayo.