The most famous dishes of japanese seafood and what they mean

Added: 11/07/2005

As Japan is an island nation, its people tend to eat much seafood, including fish, shellfish, squid, octopus, crabs, lobsters, shrimp and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians. While beef and chicken have become common dishes and a part of everyday cuisine in Japan, seafood still stands for the major position in the Japanese cuisine.

If you are going to visit one of the Japanese restaurants, it will certainly offer you a great choice of Japanese seafood, ciphered in unfamiliar names with a comment in English. Japanese seafood is worth experiencing, and to know what kind of dishes you can meet, study the following definition list of the most common Japanese dishes.

The most famous dishes of Japanese seafood include:
Tempura - battered and deep-fried vegetables, seafood and meat. Tempura is
one of the oldest imported dishes, although it has been so deeply adopted by the Japanese that its foreign origins are unknown to most people, including many Japanese. Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. Since then, the Japanese have extended its ingredients to include almost every sort of seafood and vegetable. Shrimp, eggplant, squash, and carrots are typical ingredients today.

Korokke (croquette) - breaded and deep-fried balls of mashed potato with creamy vegetable, seafood or meat-flavored fillings.
Oyakodon - (Parent and Child) usually chicken and eggs, but sometimes salmon and salmon roe.
Takoyaki - a spherical, fried dumpling of batter with a piece of octopus inside.
Teriyaki - grilled, broiled or pan-fried meat, fish, chicken or vegetables, glazed with a sweetened soy sauce.
Shabu-shabu - noodles, vegetables and shrimp or thinly sliced beef boiled in a thin stock and dipped in a soy or sesame sauce before eating.
Sashimi is raw, thinly sliced food, served with a dipping sauce and simple garnishes; usually fish or shellfish, but can be almost anything, including beef, horse and chicken.
Fugu - sliced poisonous puffer fish (sometimes lethal), a uniquely Japanese specialty.
Sumashijiru - clear soup, made of dashi and seafood.
Sushi is vinegary rice, topped or mixed with various fresh ingredients, usually fish or seafood.
Nigirizushi - is sushi with the ingredients on top of a block of rice.
Makizushi - translated as "roll sushi," this is where rice and seafood or other ingredients are placed on a sheet of seaweed (nori) and rolled into a cylindrical shape on a bamboo mat, and then cut into smaller pieces.
Temaki - basically the same as makizushi, except the nori is rolled into a cone-shape with the ingredients placed inside.
Chirashi - translated as "scattered" and it involves fresh seafood, vegetables or other ingredients, placed on top of sushi rice in a bowl or dish.

It is important to point out one of the oldest and the most popular items of the Japanese seafood, which is called unagi, including kabayaki - grilled and flavored eel. The Japanese has consumed unagi (eel) since the 17th century. It used to be expensive seafood and any eel fisher was a wealthy Japanese citizen, however, nowadays, the price of unagi will not strike you as unreasonable. Unagi is rich in protein, calcium, vitamin A and E, and it is believed to give people stamina. Therefore, the Japanese eat the most unagi dishes during the hottest time of the year. While kabayaki (grilled eel) is the most preferable among eel dishes, there are a lot more recipes of its preparation.

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