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Gastronomy in

Gastronomy in Japan

Japanese food has so many gastronomic varieties other than it’s popular sushi, the dish with which it has made its cuisine known outside its borders. Many of their more traditional dishes have Chinese influence, although over the years they have developed an identity that has made them unmistakable. The main characteristic is the seasonality of the food, since many of the dishes are served fresh. Fish, meats and vegetables abound as do noodles, which are of different thicknesses and prepared for all tastes.

 

Agedashi Tofu

Although the Japanese have different ways of preparing tofu, since it is one of the most used foods in their kitchen, this is one of the most delicious preparations. The tofu is cut into pieces, sprinkled with potato starch and fried. It is served in a tentsuyu broth with Negi, a kind of spring onion, and katsuobushi, which is fermented and dried tuna.  

Miso Soup

One of the main dishes of Japanese cuisine. As its name suggests, it is a soup that contains miso, a flavoured soybean paste. There are two types, the Shiro, which is a soft miso with a little salt; or the Aka, which is rather stronger and salty. It is distinguished by colour. The first one is white and the second one red. The soup usually also contains tofu, seaweed, leeks, potatoes, meat, fish or chicken.  

Mochi

The most typical rice cake in Japan. It is made of mochigome, which is a glutinous rice. In confectionery, it takes several forms and can be filled with sweets and azuki beans (Daifuku). Others contain pieces of fruit or crushed melon. They also have different sizes and colours and they are all covered in cornstarch to prevent them from sticking to each other.  

Okonomiyaki

This dish is a kind of Japanese omelette cooked on the grill. It contains flour, grated yam, egg and usually includes onion, meat, shrimp, vegetables, mochi, squid or cheese, among other ingredients. Once ready, it is usually covered in different sauces such as mayonnaise, green algae and Katsuobushi, which a fermented dried tuna garnish.  

Sashimi

Raw fish cut into thin slices and served only mouthwateringly fresh. It is usually eaten, accompanied by soy sauce, wasabi, which is a green and very spicy ingredient typical of the country, as well as small slices of preserved ginger. There is tuna, salmon or swordfish sashimi, among others. The fish is frozen at -60 ° C to preserve all its properties.  

Soba & Udon Noodles

These are the typical Japanese noodles. The soba is the thin one that can be served with a sauce or hot broth like ramen. It is common to see it on the street stalls since it is one of the most consumed fast food products. The udon, on the other hand, is the thick noodle. In fact, the original was 6 to 8 millimetres in diameter. It is always accompanied by a fish broth and soy sauce.  

Sushi

Raw fish cut into thin slices and served only mouthwateringly fresh. It is usually eaten, accompanied by soy sauce, wasabi, which is a green and very spicy ingredient typical of the country, as well as small slices of preserved ginger. There is tuna, salmon or swordfish sashimi, among others. The fish is frozen at -60 ° C to preserve all its properties.  

Tempura

Deep-fried vegetables and seafood. It is one of the most popular dishes in Japan, and the most exported to other cultures. It is usually made with sesame oil and dipped in tentsuyu, a sauce made with broth, soy and sweet sake.  

Tonkatsu

It is one of the most popular dishes of Japanese cuisine. It is a breaded pork tenderloin and it is usually served with rice, miso soup and vegetables. It can adapt to different variations since it was originally made with veal. This dish is so popular that it has until its own national day on October 1st.

Yakisoba

Simply fried noodles. Although they are originally from China, they are very common in Japanese cuisine. They can be served as a main course or as a companion. They can also be taken with bread like a noodle sandwich. These noodles are usually cooked with veal, chicken or pork, and vegetables. When the noodle is thicker than normal it is called Yakiudon.