The signature dish of Japanese cuisine 4 letters.

Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We don't know much about her cuisine, but we all know what sushi and rolls are.

Minimalism is the main criterion for the Japanese. The food they eat does not require special cooking or any kind of processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to taste Japanese cuisine. Whatever your choice, check out 12 traditional Japanese dishes!

Dish number 1. Sushi and rolls

Not surprisingly, sushi and rolls are at the top of the list of traditional Japanese dishes. The offer to visit Japan in order to try dishes that every provincial chef knows the recipes seems strange. Today, in a restaurant with any cuisine you can find "Gunkan-maki", "California" and "Philadelphia" without applying for a visa and a passport. The best taste qualities can demonstrate only sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Each restaurant has an aquarium or even a pond with live fish, which are caught right to the table.

Dish number 2. Ramen

The second line of traditional Japanese dishes is ramen. In Asia, thick soups are very popular: Thai Rad Na soup immediately replaces the first and second courses. Japanese ramen is a close relative of it. It is sold by both street food vendors and gourmet restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced with another. The foundation - meat broth from chicken, pork, and sometimes fish. A wide wheat or rice noodles seasoning it with eggs, green onions and seaweed. The skill of a ramen chef in Japan is measured by checking the texture of the meat in the soup: it should resemble mashed potatoes.

Dish number 3. Tempura

Another traditional japanese dish rightfully occupies the third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, French fries. The Japanese spied a recipe from Portuguese missionaries lean dishes and made a cult out of him. In every home in the country, you can find a special tempura frying pan, which is taken out before parties, friendly gatherings. Fresh shrimp, fish, vegetables and even fruits are fried in a small amount of oil. A special taste is given to it by a batter made from eggs, ice water and flour, beaten to the state of air bubbles.

Dish number 4. Okonomiyaki

The Japanese have also found a replacement for burgers: they call it okonomiyaki, which means "fish cake." Grated cabbage or pumpkin, flour, cheese, egg and water are used as the basis for the tortilla. The ingredients are mixed and poured in a thin layer into the pan to bake the pancake. Okonomiyaki, a traditional Japanese cooked dish, is soaked in a thick soy sauce and sprinkle with chopped tuna flesh. The size and filling of the flatbread is different in every region of Japan: they are much larger in Kansai than in Tokyo.

Dish number 5. Shabu shabu

This traditional Japanese dish gets its name from one of the species kitchen utensils... A shabu shabu is a deep metal plate that can be heated in an oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Served separately cold cuts from duck, pork, lobster and chicken fillet: its pieces are dipped in a heated broth just before use. Shabu shabu so much hearty dish that it is served only in the cold season.

Dish number 6. Miso

Miso soup is served as a side dish with any other dish except desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mix is ​​complemented with chunks of tofu, wasabi, onions, sweet potatoes, seaweed, carrots and radishes. It is never used as a main course: miso is always served with at least one type of soup or two rice side dishes with different sauces.

Dish number 7. Yakitori

The Japanese could argue with the Caucasian peoples for the right to be called the inventors of the barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. Both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable for Japanese barbecue. When frying, the meat is poured with the same mixture called "tare". Yakitori is sold in small shops around every corner. After the end of the working day, the Japanese do not consider it necessary to spend personal time preparing dinner: before returning home, they buy yakitori and beer or sugary carbonated drinks.

Dish number 8. Onigiri

If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls stuffed with beans, shiitake mushrooms or pork with varied flavors eaten as a snack, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. The girls prepare the onigiri: they put the rice and the filling in the palm of their hand, and then roll the balls out of the mixture. In restaurants located in Tokyo, you can try such a variety of onigiri as umeboshi - plum filling with salt and wine vinegar.

Dish number 9. Soba

Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own variety of noodles. This traditional Japanese dish is made with buckwheat flour, which gives the pasta its gray-brown color. Soba is boiled, thrown into a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast food establishments, soba is added to chicken bouillon for almost instant soup. Famous restaurants serve buckwheat noodles crabs and lobsters.

Dish number 10. Gudon

Translated from Japanese, this word means "a bowl of beef". Spicy a traditional dish popular among Japanese men due to its high calorie content and satiety, is not inferior in spice to Thai culinary masterpieces... What distinguishes gyudon from soby is the amount of meat: when serving, two or three tablespoons of rice and several handfuls of stew with wine are placed on a plate. Top garnish is garnished with raw chicken yolk. In the restaurants of the Japanese capital, a variety of gyudon is served - katsudon with a chop weighing at least 500 grams.

Dish number 11. Yakiniku

Japanese men gather in a company and compete in the art of cooking fried meat on the grill. The brazier is placed on an earthenware pot with hot coals. Every man has his own own recipe yakiniku, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using marbled beef the highest category.

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