What are the different Japanese culinary specialties? (Part 1)

The different Japanese culinary specialties

Japanese cuisine is known for being some of the healthiest and most delicious in the world. It consists of a wide variety of dishes, from sushi and ramen to tempura and soba. In this article, we’ll explore some of the most popular Japanese culinary specialties and discover what makes them so tasty and unique.

1. Sushi

Sushi is one of the most popular dishes in Japanese cuisine, known worldwide for its delicious taste and artistic presentation. These small rice rolls filled with raw fish, vegetables, seaweed and other ingredients are often served with soy sauce, wasabi and pickled ginger.

The creation of sushi dates back centuries, when the Japanese began preserving raw fish by fermenting it with rice. Over time, this technique evolved into the sushi we know today. Sushi is now a popular culinary specialty around the world and is often served in Japanese restaurants, sushi bars, and even supermarkets.

Sushi is made with vinegared rice, also called shari, which is combined with a variety of fresh and flavorful ingredients. The most popular sushi types are nigiri sushi, maki sushi, and temaki sushi. Nigiri sushi consists of a small ball of hand-pressed rice topped with a thin slice of raw fish. Maki sushi, on the other hand, consists of a sheet of nori seaweed rolled around a filling of rice and vegetables, while temaki sushi is a cone of nori seaweed filled with rice and raw fish.

Sushi is often accompanied by wasabi, a spicy green paste that adds extra flavor and a hint of heat. Diners can also add soy sauce for a salty taste and pickled ginger for a sweet and spicy taste. It is important to note that ginger is often used to cleanse the palate between bites of different types of sushi.

Finally, it is important to emphasize that the quality of the ingredients used to prepare sushi is essential to ensure its taste and freshness. Sushi chefs work with top quality ingredients, such as fresh fish and seasonal vegetables, to create sushi that is both healthy and delicious. Sushi can be enjoyed as a light snack, an appetizer or a complete meal and will satisfy the most demanding palates.

The santoku knife can be used to prepare sushi. The santoku knife is a versatile knife of Japanese origin that can be used to cut a variety of foods, including fish for sushi.

However, it is important to note that the knife used to prepare sushi must be extremely sharp and precise to obtain uniform and smooth slices. If you are using a santoku knife to prepare sushi, make sure that it is well sharpened and use a proper technique to obtain the perfect slices.

2. Ramen

Ramen is a traditional Japanese dish that has become popular around the world. Ramen is a noodles served in a meat or vegetable broth, usually accompanied by toppings such as hard-boiled eggs, mushrooms, roast pork, and vegetables. Ramen is a very tasty and comforting dish that has become a staple in Japanese cuisine.

Ramen has a fascinating history that dates back to ancient China. The noodles were introduced to Japan by Chinese immigrants during the Edo period (1603-1868). Ramen has evolved over time to become a culinary specialty unique to Japan. There are several types of ramen in Japanese cuisine, each with its own ingredients and preparation methods.

The key to a great bowl of ramen is the broth. The broth is made by boiling meat bones and vegetables for hours to create a rich, flavorful base. The noodles are then added to the broth and cooked until tender. Toppings are then added to complete the dish. Hard-boiled eggs, roasted pork, and vegetables are common toppings in ramen, but there are many other options.

Ramen has become very popular around the world, with many restaurants offering their own version of this classic dish. Ramen is a staple in Japanese cuisine and is considered a comforting and filling dish. The noodles are high in complex carbohydrates and are a slow-release source of energy, making them perfect for a healthy, balanced diet.

Ramen is a delicious and comforting dish that has become popular around the world. The noodles, broth, and toppings are the key elements of this tasty dish. Whether you are looking for a quick and easy meal or a comfort food for a chilly evening, ramen is a great culinary option.

When preparing ramen, it is recommended to use a versatile chef's knife for most preparation tasks, such as cutting vegetables, meat or fish. However, it is important to note that the knife must be very sharp so as not to damage any food when cutting.

3. Tempura

Tempura is a Japanese culinary specialty consisting of food deep-fried in a light and crispy tempura batter. This cooking technique was introduced to Japan in the 16th century by Portuguese missionaries, who also introduced deep-frying in oil. Since then, tempura has evolved into a popular dish in Japanese cuisine, often served as a main course or side dish.

Tempura batter is made by mixing wheat flour, ice water, and sometimes yeast or baking powder. The batter should be light and airy so that the food dipped in it doesn't become too heavy and soak up too much oil. Typical ingredients used in tempura include shrimp, fish, vegetables such as eggplant, peppers, carrots, zucchini, and mushrooms, as well as lotus roots and shiso leaves.

Tempura is quite simple to prepare. The food is cut into pieces, then dipped in tempura batter and fried in hot oil until golden brown and crispy. Tempura is often served with soy sauce and grated daikon, which adds a touch of spiciness and freshness to the dish.

Tempura is loved for its crispy texture and delicate taste. Tempura batter is lightly salted, which adds a subtle flavor to the ingredients dipped in it. Vegetables, in particular, retain their crunchy texture under the crispy batter, creating a pleasant and satisfying mouthfeel.

Tempura is also considered a healthier cooking option than traditional fried foods, as tempura batter is lighter and less greasy than other batters. However, as with any fried food, it is important not to overdo it and to eat them in moderation.

All in all, tempura is a delicious and light Japanese dish, perfect for a starter or a side dish. Their crispy texture and subtle taste make them popular among Japanese and international cuisine lovers.

When making tempura, you can use a versatile chef's knife for most prep tasks, such as cutting vegetables or seafood. When slicing foods for tempura, it's recommended to cut the food on an angle to get larger, flatter slices, which allows for more even cooking.

To discover other typical Japanese dishes, come back here in a few days for the second part.