7 Things You Had Better Know About Japanese Food

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The Japanese serious business is food so if you would like to learn about Japan, you should consider food first. With my experience, you have never found out a similar level of obsession with Japanese food in other countries. To help the lovers of discovering the Japanese traditional culture and cuisine, below are some important things you should know about Japanese cuisine:

     1> One Of 3 Traditional Food Of Nations – Japanese Cuisine Has Been Recognized By The UN Because Of Its Cultural Significance.
     The traditional Japanese cuisine (washoku) was added into the list of Intangible Cultural Heritage (that means it is very important to preserve this because of its survival) on the last December by the cultural organization United Nation (UNESCO). It is in the second position after the top of list – French food and another is Mexican cuisine which has just been added recently.
     2> The Careful Preparation Of Japanese Food Includes The Seasonal Flavors And Ingredients
     In Japan, the presentation and preparation with food are attached special importance very much. Normally, we just think that there are 4 annual seasons but a chef in Japan will divide a year into countless seasons to choose carefully the suitable ingredients to each specific period as long as flavor of each dish expresses features of every season. The most wonderful thing of dishes in this place is when finishing, they are plated very careful so most of them put on dinning table look like the work of arts.
     3> The Key Of Success Is Simplicity
     That means chefs will use the simple and fresh flavors in their food. What is more, they just utilize ingredients in good quality even add very little to make sure food has the good color and flavor.
     4> Do Not Use Garlic, Chile Peppers And Oil Too Many
     Most of Japanese food are boiled, eaten raw or seared, at least seasoned so to enhance the extra flavor for food, chef usually add ingredients such as Umami which is the most rich flavor in food of Japan, soy sauce, miso, mushrooms, seaweed, bonito broth and bonito flakes. With the fried food like tempura, the thin batter is utilized to absorb very little oil.
     5> The Diversity Is Created From Condiments
     As I said easier, chefs add the simple ingredients to enhance flavors for food as well as make the extra contrast including light dipping sauces, miso, wasabi, citrus, pickles and soy sauce.
     6> It Does Not Really Looks Like Many Food
 In spite of the small individual servings, a traditional meal in Japan still includes a  large number food.

      7> It Is Very Important To Choose Dishes:
     While the Western cuisine is interested in matching dishware, chefs in Japan love using dishes decorated many colorful shapes, patterns and colors. Depending on kinds of food and season, there will be the different options. For example, the luxurious restaurants often service lacquerware and antique ceramics.

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