Japanese food
Did you know that the Japanese are well known for their trim figures and longevity, a characteristic largely attributed to their diet?
In fact, their cooking methods -boiling, grilling, baking, barbecuing, steaming and simmering in broth – have little added fat, include no heavy sauces and make use of subtle seasonings to enhance the food’s natural flavour.
At first, some Japanese food may seem bland, and it may take a bit of time and experimentation to develop a real appreciation for it. Much emphasis is placed on the freshness and quality of the raw product, the treatment of it, from preparation through to garnish, and presentation to at the table.
The Japanese believe that food should look as good as it tastes, that is should appeal to all senses.
The main ingredients in the Japanese kitchen are rice, the freshest fish, a wide variety of vegetables and soy bean products (tofu, miso, soy souce).
A Japanese meal almost always includes rice and, as a rule, the dishes are served all at once rather than in courses. Small portion are taken from each dish at random.
When reading Japanese recipes, it may happen to come across with unknown ingredients or kitchenware, so I’ve thought to make a short list of the main products of Japanese kitchen to explain what they are and how to use them. Hope you find it helpful!
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