Chopsticks

Chopsticks are used to eat most kinds of Japanese foods, with some exceptions. Some of the most important rules to remember when dining with chopsticks are as follows:

• Hold your chopsticks towards their end, not in the middle or the front third.
• When you are not using your chopsticks, or have finished eating, lay them down in front of you with the tips to left.
• Do not stick chopsticks into your food, especially not into rice. This is only done at funerals with rice that is put onto the altar.
• Do not pass food directly from your set of chopsticks to another's. Again, this is a funeral tradition that involves the bones of a cremated body.
• Do not spear food with your chopsticks.
• Do not point with your chopsticks.
• Do not wave your chopsticks around in the air or play with them.
• Do not move plates or bowls around with your chopsticks.
• To separate a piece of food in two, exert controlled pressure on the chopsticks while moving them apart from each other in order to tear the food. This takes some practice. With larger pieces of food such as tempura, it is also acceptable to pick up the entire piece with your chopsticks, and take a bite.
• If you have already eaten with your chopsticks, use the opposite end to take food from a shared plate.

Knives and forks are used for Western food only. Spoons however, may be used with certain Japanese dishes such as donburi or Japanese style curry rice. A Chinese style ceramic spoon is sometimes used to eat soups.

Sumber: http://www.japan-guide.com/e/e2039.html

Wasabi

Wasabi is Japanese horseradish. It is most famous in form of a green paste used as condiment for sashimi (raw seafood) and sushi. However, wasabi is also used for many other Japanese dishes.

Wasabi is a root vegetable that is grated into a green paste. In supermarkets, wasabi is widely available as a paste or in powder form. Wasabi powder has to be mixed with water to become a paste. Wasabi has a strong, hot flavour which dissipates within a few seconds and leaves no burning aftertaste in one's mouth.

wasabi paste

Many "wasabi" powder and paste products that are available in supermarkets (and even some restaurants) contain only very little or no real wasabi at all and are made of coloured horseradish instead. This is due to the fact that cultivation of real wasabi is relatively difficult and expensive.

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Sashimi

basic information

Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.

Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.

Some of the most popular kinds of sashimi are:

• Maguro: Tuna
• Toro: Fatty Tuna
• Ebi: Prawn
• Saba: Mackerel
• Ika: Squid
• Tako: Octopus

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Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. It is usually served on special occasions.
During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

	Nigiri Small rice balls with fish, shellfish, 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.
	Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
	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).
	Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
	Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.

Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.

Sumber: http://www.japan-guide.com/e/e2038.html

Other Dishes

	Tempura more information Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.
	Okonomiyaki more information Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
	Monjayaki Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
	Gyoza more information Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
	Chawanmushi Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.
	Tsukemono Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.

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Yoshoku Dishes

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:

	Korokke more information Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
	Omuraisu Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
	Hayashi Raisu Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
	Hamubagu Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.

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Soya Bean Dishes

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:

	Yudofu Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
	Agedashi Tofu Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
	Miso Soup A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.

Sumber: http://www.japan-guide.com/e/e2035.html

Meat Dishes

Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes.

	Yakitori more information Yakitori are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
	Tonkatsu Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served with shredded cabbage or on top of cooked rice (katsudon) or with Japanese style curry rice (katsu kare).
	Nikujaga more information Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

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Nabe Dishes

Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:

	Oden A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.
	Sukiyaki A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.
	Shabu-Shabu Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, along with vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.
	Chanko Nabe Chanko nabe is traditionally the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.

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Noodle Dishes

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Many of them enjoy a very high popularity.

	Soba more information Soba noodles are native Japanese noodles made of buckwheat flour or a mixture of buckwheat and wheat flour. Soba are about as thick as spaghetti. They can be served cold or hot and with various toppings.
	Udon more information Udon noodles are native Japanese noodles made of wheat flour. Udon are thicker than soba and can also be served either hot or cold and with various toppings.
	Ramen more information Ramen are Chinese style noodles prepared in a soup with various toppings. Ramen is one of the many popular dishes that were originally introduced from China but have become completely Japanized over time.
	Somen Like Udon noodles, somen are Japanese noodles made of wheat flour, but they are much thinner than Udon and Soba. Somen are usually eaten cold and are considered a summer speciality.
	Yakisoba Yakisoba are fried or deep fried Chinese style noodles served with vegetables, meat and ginger.

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Seafood Dishes

Hundreds of different fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed.

	Sashimi more information Sashimi is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.
	Yakizakana Yakizakana means grilled fish. Many varieties of fish are enjoyed in this way.

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Rice Dishes

For over 2000 years, rice has been the most important food in Japanese cuisine. Despite changes in eating patterns over the last few 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.

	Rice Bowl A bowl of plain cooked rice is served with most Japanese meals. For breakfast, it is sometimes mixed with a raw egg and soya sauce (tamago kake gohan) or enjoyed with natto or other toppings.
	Sushi more information 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.
	Domburi more information A bowl of cooked rice with some other food put on top of the rice. Some of the most popular toppings are tempura (tendon), egg and chicken (oyakodon), tonkatsu (katsudon) and beef (gyudon).
	Onigiri Onigiri are rice balls made of cooked rice and usually wrapped in nori seaweed. They are slightly salted and often contain some additional food in the center, for example an umeboshi (pickled Japanese plum), katsuobushi (dried bonito shavings), tuna or salmon. Rice balls are a popular and inexpensive snack available at convenience stores.
	Kare Raisu Kare Raisu (Curry Rice) is cooked rice with a curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.
	Fried Rice Fried rice or chahan has been originally introduced from China. A variety of additional ingredients such as peas, egg, negi (Japanese leek) and small pieces of carrot and pork are mixed into the rice when stir fried. It is a suitable dish for using left over rice.
	Chazuke Chazuke is a bowl of cooked rice with green tea and other ingredients, for example, salmon or tarako (cod roe) added to it. It is a suitable dish for using left over rice.
	Kayu Kayu is rice gruel, watery, soft cooked rice that resembles oatmeal. It is a suitable dish for using left over rice and is often served to sick people because it can be digested easily.

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Japanese Food - Popular Dishes

The Japanese cuisine offers a very large variety of dishes and regional specialities. In this section of japan-guide.com you will find information pages about some of the popular dishes and Japanese table manners, as well as some illustrated recipes.

Popular Dishes

Japanese cuisine offers a great variety of dishes and regional specialties. Some of the most popular Japanese and Japanized dishes are listed below.

We have categorized them into:

• rice dishes,
  
• seafood dishes,
  
• noodle dishes,
  
• nabe dishes,
  
• soya bean dishes,
  
• yoshoku dishes and other dishes.
  

Please note that some dishes may fit into multiple categories, but are listed only once.


Sumber: http://www.japan-guide.com/e/e2035.html

Miso Soup Tofu

Bahan - Bahan :

• 200 gram tahu jepang dipotong kecil - kecil

• 3 sdm minyak goreng

• 1 liter kaldu dashi

• 150 gram miso

• 200 gr bayam

Cara Pembuatan :

1. Bungkus Tofu (tahu jepang) dengan kain bersih
   Tekan airnya keluar lalu potong kecil - kecil

2. Panaskan mimyak dalam wajan

3. Tumis Tofu tersebut dan tiriskan, rebus kaldu dan masukkan tofu
   Cairkan miso dengan sedikit kaldu lalu masukkan ke kaldu

4. Tambahkan bayam yang telah dipotong dan masak hingga kaldu mendidih

Sumber: http://www.resepmasakanku.com/resep-masakan/resep-masakan-jepang/resep-masakan-jepang--miso-soup-tofu.html

Chicken Hotpot

Ingredients:

For The Chicken

• 1 chicken carcass, washed
• 2 litres dashi stock
• 100ml sake
• 625g chicken thighs and bones, skinned
• 500g Chinese cabbage
• 2 medium-sized leeks
• 2 medium-sized carrots, peeled
• 100g shimeji mushrooms or oyster mushrooms

For the dashi stock

• 1 postcard-sized piece of konbu (kelp seaweed)
• l litre water
• 20g dried bonita flakes (roughly a handful)

For the citrus soy dipping sauce

• 100ml grapefruit juice
• 100ml yuzu juice (available in bottles from Japanese and Oriental stores – otherwise use lime juice)
• 100ml soy sauce

Method:

1. Start by making the dashi stock. Soak the konbu in the measured water in a saucepan for at least 30 minutes (ideally 1 hour) before placing it over a moderate heat. If you have not had long enough to soak the konbu, lower the heat to low/moderate to allow more time for the konbu to infuse the water.
2. Take out the konbu when it begins to float and a few small bubbles start to appear. Pour in a ladle of cold water followed by the bonito flakes. Turn up the heat slightly and cook until the liquid returns to the boil, but do not let it come to a full boil; turn off the heat. Let the bonito flakes settle to the bottom and strain the dashi through a fine sieve lined with a piece of kitchen paper.
   
3. Make the chicken stock by putting the washed chicken carcass in a large saucepan with the dashi stock and sake and bring to the boil over a high heat. Reduce the heat and continue to simmer for a further 30 minutes. Skim off the scum that floats to the surface. Discard the carcass, strain the stock and set aside until the cooking starts.
4. Blanch the chicken thighs in a saucepan of boiling water for five minutes; drain and rinse in cold water. Chop the Chinese cabbage into manageable-sized pieces. Chop the leeks diagonally. Slice the carrots diagonally. Discard the base of the shimeji mushrooms where they are joined and separate them. Arrange the vegetables on a large platter.
5. Mix the citrus soy dipping sauce and set aside.

At the table:

1. Place a portable hob at the centre of the table with a cooking pot on top. Each guest should have a dipping sauce. Fill the pot half way with the prepared stock and bring it to the boil over a high heat.
2. Put about a third of the prepared chicken thighs into it and allow the stock to return to the boil before adding a third of the vegetables. Reduce the heat to low and simmer for about 10-15 minutes until the vegetables are soft.
3. Invite the guests to help themselves. Replenish the stock, chicken and vegetables as needed.

Cooks tip
Slow simmering brings out all the goodness and flavour of chicken. Make sure you use the best quality organic chicken for this dish. I recommend citrus-flavoured soy sauce for dipping. And why not add some cooked rice and beaten eggs to the wonderful cooking juices left at the end to make comforting rice porridge?


Sumber: http://www.spaworld.tv/Spa-Nutrition/Article43.aspx

Aromatic Steamed Salmon with Broccoli and Shallots

Ingredients:

• 400g organic salmon fillets
• 2 shallots
• 100g broccoli
• 2 tbsp cornflour For the aromatic seasoning
• 4 tbsp sake
• 6 tbsp soy sauce
• 2 tsp grated ginger juice
• 1 tbsp sesame oil
• Fresh ground black pepper

Method:

1. Cut the salmon into 2.5cm chunks and put them in a bowl.
2. Mix all the ingredients for the aromatic seasoning and pour the mixture over the salmon. Stir to ensure that each salmon piece is coated with the mixture and set aside for 15 minutes.
3. Peel the shallots and cut them into manageable sized wedges. Cut the broccoli into small pieces.
4. Sprinkle cornflour on the salmon and stir well. Add the shallots and broccoli and give the mixture another stir. Place in a steamer and steam for 15-18 minutes. Serve on warmed plates with the cooking juices.
   

Cooks tip
Why not serve with plain boiled or mashed potatoes to soak up all the tasty cooking juices?


Sumber: http://www.spaworld.tv/Spa-Nutrition/Article43.aspx

In the superb new colour cookbook Japanese Pure and Simple

(Kyle Cathie, £14.99), author Kimiko Barber explains the five harmonious principles of Japanese food, which follow the natural rhythms of the seasons, the alphabet and nature itself.
The beautifully presented cookbook includes everything from chopstick etiquette to the essentials of the Japanese pantry. From making the perfect cup of green tea to an amazing trump card recipe for green tea ice cream with adzuki paste, Japanese Pure and Simple does exactly what it says – keeping you in optimum health gorgeously, purely and simply.

Sumber: http://www.spaworld.tv/Spa-Nutrition/Article43.aspx

Japanese Twist

The Japanese have the longest life expectancy in the world, an impressive claim – and it’s mostly due to their healthy diet. Isn’t it time we all discovered the delights of Japanese cuisine? Says Terri Fleeman-Hardwick

Japanese food is not only trendy but is synonymous with great health – from fighting the effects of ageing, to reducing the risk of cancer and shedding those excess pounds.

Not surprisingly, the Japanese people are a healthy race. The Japanese population has the lowest incidence of heart disease anywhere in the world, and Japanese women have fewer menopausal problems, possibly due to their soy-protein-based diet.

Let's be honest, healthy food is very often bland and boring, which is where the Japanese diet has the edge. It offers unique combinations and subtle, sophisticated flavours which are appealing to our Western palates – leading to the current popularity of sushi bars, Japanese restaurants and Japanese fast food options such as Yo! Sushi, available in good supermarkets.

Japanese food is visually appealing and, once you understand the washoku philosophy of food, it is not complicated and can be made easily at home.


Sumber: http://www.spaworld.tv/Spa-Nutrition/Article43.aspx