Added: 09/07/2005 |
What one can eat in Japanese restaurants?The cuisine of Japan is shaped by its four distinct seasons and by regions. It is a cuisine that first and foremost delights the senses -- in Japan, the eyes, nose, and palate feast along with the stomach. The essence of Japanese food is based on various elements of taste, cooking techniques, and the use of the freshest seasonal ingredients. Really, one of the numerous Japanese restaurants in your city is worth visiting to experience the speciality of Japanese cuisine.
Japanese cuisine offers a great variety of dishes and regional specialties. For over 2000 years, rice has been the most important food stuff in the Japanese cuisine. Despite changes in eating patterns over the last decades and slowly decreasing rice consumption in recent years, rice remains one of the most important ingredients in Japan today, and can be found in numerous dishes in the Japanese restaurants.
A bowl of rice is frequently served in the Japanese restaurants as a side dish for lunch and dinner, and as a main dish for breakfast when it is eaten plain, mixed with a raw egg and soya sauce (tamago-kake-gohan) or with natto or various other toppings.
Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves who usually enjoy sushi on special occasions. Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.
Nigiri. Small rice balls with fish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan. Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki. Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
Oshizushi. Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.
Being in on of the Japanese restaurants, order some sake. Sake is the latest mixing sensation in New World Cocktails, proving to be the ideal base in a clear and low to medium level alcoholic beverage. Sake is a gentle and delicate mixer, easily and harmoniously blending an earthy dry, yet delicate flavour to most chosen cocktails.
With there now being several premium varieties and styles of fresh sake readily available, the opportunities to develop and grow this new taste sensation are boundless. Sake cocktails display exceptional taste, purity and smoothness. Respect the Tradition, Celebrate the Evolution. Mixing with Sake proves you can improve on a good thing.
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