INTRODUCTION

We think of Japan as a single island, but it actually is four large islands and thousands of smaller ones. The
volcanic and mountainous terrain boasts lush forests and heavy rainfall, much of it from monsoons, and the
scarce farm land is used predominantly for rice. As one would expect, fish plays a major dietary role, both
fresh and preserved. In the third century BC, Korea's already developed rice growing techniques were passed
to the Japanese by the Yayoi, a migrating tribe that settled in Japan. Rice came to be used for more than
eating, including paper, fuel, wine, building materials and animal feed.
During the development of Japan, the Chinese contributed soy sauce, tea, chopsticks and imperial rule.
Other influences arrived in Japan via Korea, including Buddhism, which, despite the pre-existing Shinto and
Confucian religions, became the official religion in the sixth century. For the next 1200 years, meat was
officially forbidden to the Japanese people.
Then in the sixteenth century the Portuguese, followed by the Dutch, came looking to corner the trade market
with Japan. The westerners introduced fried foods, which is why the breaded, fried tempura seem so very unJapanese; while the Japanese enjoyed this type of cooking, it was not something that evolved naturally.
Tobacco, sugar and corn were also brought by the traders.
Around 1600, during the period of isolationism, Japan's culture became even more deeply rooted. The main
religions of Buddhism and Shinto emphasize the seasons and this came to be reflected in the foods served. In
fact, it is because of Buddhism that meals feature five flavors and colors, respectively being: sweet, spicy,
salty, bitter and sour; and yellow, black, white, green, and red.
US Commodore Perry forced the Japanese to renew trade with the West in 1854, and soon a new Japanese
ruling order took power. Interestingly, the new Emperor Meiji staged a New Year's feast in 1872 designed to
embrace the Western world; it was completely European in detail and for the first time in over a thousand
years, the people publicly ate meat.
Environment, Climate & the Diet:
From the snow-capped mountains of northern Hokkaido to the sandy shores of Okinawa, there lies some
distinctive differences in diet and cooking styles between the regions of Japan. On top of all the high
mountains and oceans which divided up the country, the difference of abundant product within each region
helped to develop the contrast as well.
Despite the differences, though, there lies a common ground. As you may already know, Japan is an island
country. Where ever you might be, you'll find that there are plenty of fishes and other marine products. With
the climate perfect for growing good crops of rice, the Japanese diet consists of rice as the staple food, with
fish and veggies forming the nucleus of the side dishes. The main seasoning here is "shoyu" (show-you)or also
known as soy sauce (heard of Kikkoman's?) and "miso"(mee-so), both of them made from fermented soybeans
and with rice and salt. The meals are carried out 3 times a day, with the basic style including rice, a bowl of
soup (sui-mono) and two or three side dishes, and the sipping of green tea at the end of the meal.
All in all, when it comes to describing the Japanese diet in a few words, "natural" & "harmony" best fits the
description. Whatever dish you make, never kill the natural flavor of the ingredients. The ingredients must be
in harmony together to make one dish; the dish in harmony with other dishes to make a meal. Food must be
in harmony with nature and the surroundings, including the person who is dining...It is said.
The typical Japanese meal consists of a bowl of rice (gohan), a bowl of miso soup (miso shiru), pickled
vegetables (tsukemono) and fish or meat. While rice is the staple food, several kinds of noodles (udon, soba
and ramen) are cheap and very popular for light meals. As an island nation, the Japanese take great pride in

their seafood. A wide variety of fish, squid, octopus, eel, and shellfish appear in all kinds of dishes from sushi
to tempura.
Rice: Sticky, short-grained rice is the staple food in Japan. Uncooked rice is called kome. The cultivation of
rice in paddy fields traditionally required great cooperation between villagers and this is said to have been
central to the evolution of Japanese culture. Their are several thousand varieties grown in Japan, with
Koshihikari and Akita Komachi being among the most popular. Rice is also used to make mochi (rice cakes),
senbei (rice crackers) and sake (rice wine). Rice can also be cooked with red beans (sekihan), seafood and
vegetables (Takikomi gohan) or as a kind of watery porridge seasoned with salt (kayu) which is very popular
as a cold remedy. Onigiri are rice balls with seafood or vegetables in the middle, usually wrapped in a piece of
dried seaweed (nori). They are traditionally part of a packed lunch or picnic. Individually wrapped onigiri,
usually a trianular shape, make a good snack and are available at convenience stores.
Noodles - Udon and soba: Udon noodles are made from wheat flour. They are boiled and served in a broth,
usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to make tsukimi
udon, and deep-fried tofu aburaage to make kitsune udon. Soba is buckwheat noodles, which are thinner
and a darker color than udon. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green
onions and wasabi. When served in a hot broth, it is known as kake soba. Served with the same toppings as
udon, you get tsukimi soba, kitsune soba and tempura soba.
Noodles Ramen: While udon and soba are also believed to have come from China, only ramen retains its
image as Chinese food. Ramen is thin egg noodles which are almost always served in a hot broth flavored with
shoyu or miso. This is topped with a variety of ingredients such as slices of roast pork ( chashu), bean sprouts
(moyashi), sweetcorn and butter. Ramen is popular throughout Japan and different regions are known for
their variations on the theme. Examples are Corn-butter Ramen in Sapporo and Tonkotsu Ramen in Kyushu.
Instant ramen (the most famous brand is Pot Noodles), to which you just add hot water, has become very
popular in recent years.
Soy products: The humble soybean (daizu) is used to make a wide variety of foods and flavourings. Soybeans
and rice are used to make miso, a paste used for flavouring soup and marinating fish. Together with soy sauce
(shoyu), miso is a foundation of Japanese cuisine. Tofu is soybean curd and a popular source of protein,
especially for vegetarians. These days, even tofu donuts and tofu icecream are available. Natto, fermented
soybeans, is one of the healthiest but also the most notorious item on the menu. With a pungent smell and
sticky, stringy texture, natto is easy to hate straight away. Japanese people themselves tend to either love it or
hate it. It is usually served with chopped onions and a raw egg and mixed into a bowl of rice.
Dashi is a stock made from kelp and dried bonito flakes. There are three basic types of dashi: Ichiban
dashi has a fragrant aroma and delicate flavor and is used mainly in clear soups; Niban dashi is a less refined
type often used as a simmering liquid. Both are often used with vegetable dishes rather than meat or fish to
achieve a complete balance of flavors. The third type of dashi is Konbu dashi, made only from kelp. It is used
with meat and fish dishes, in addition to dishes requiring gentler, unobtrusive seasoning.
The centerpiece of the traditional kitchen, the kamado, has been replaced by the gas stove which often has an
integrated broiler. Typical homes will also have a refrigerator, a microwave oven, a rice cooker, and a toaster
oven. Less common are dishwashers and ovens.
Many of these appliances have been adapted for the Japanese kitchen. For example, until recently it was not
common for appliances to be built into the cabinets, so dishwashers and ovens have been available as
countertop models. However, newer homes often have a "system kitchen" in which appliances such as the
stove, broiler, and dishwasher are integrated into the cabinets. While baking is popular, most people do not

have a dedicated oven. Instead, hybrid microwave ovens have been developed that have special modes for
baking and toasting as well as modes for heating rice, sake, and bento (lunch box).
KITCHEN EQUIPMENTS

Deba bocho: Kitchen carver

Santoku: General purpose knife influenced by European styles
Nakiri bocho and usuba bocho: Japanese vegetable knives
Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna
Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers
Unagisaki hocho: Japanese eel knife
Udon kiri and soba kiri: Knife to make udon and soba
Abura kiri: Drainer tray for oil
Agemono nabe: Deep frying pot
Donabe: Ceramic pot for use on an open flame
Hangiri: Rice barrel
Makiyakinabe: Rectangular pan for omelets
Mushiki and seiro: Steamers
Otoshi buta: Drop lid
Rice cooker: Electric appliance for cooking rice
Suribachi and surikogi: Grinding mortar and pestle

Sushi Utensils
Handai (wooden bowl)
- to mix rice & sushi
vinegar
Makisu (bamboo rolling
mat)
- to make rolled sushi
Uchiwa (paper fan)
- to cool the rice
Shamoji
(flat wooden spoon)
- to stir cooked rice

Japanese alcohol products

Alcohol appears in the earliest historical records. 3rd-century Chinese records describe the inhabitants of
Japan as being fond of their liquor and this remains little changed today. Consumption of sake was overtaken
by that of beer around the beginning of the 20th century. In recent years, beer and its cheaper relations
happoshu and so-called "third-category beer" account for over 75% of alcohol consumption. Japanese ajor
beer brands - the top two are Asahi and Kirin, followed by Suntory and Sapporo with a quarter of the market
between them - are known worldwide. Happoshu (low-malt beer), has become more popular recently due
mainly to the fact that it's significantly cheaper than regular beer.
Sake: In Japanese, the word sake is also used as a generic term for alcohol. The correct term for refined
Japanese rice wine is seishu, or more commonly nihonshu. Like wine made from grapes, there are regional
variations and good and bad years but sake is not usually stored for more than a year. Good sake is
produced all over the country and with thousands of small breweries, finding one to suit your palate
shouldn't be too hard. There are different grades of sake depending on the milling process used on the rice
and what additives are used, if any. The production cycle takes about one year: Autumn rice is used in the
brewing process, which starts in winter and ends the following spring. The sake matures during the
summer and is finally bottled in the autumn. Sake has an alcohol content similar to wine, around 16%. It
can be served either warmed or chilled. The cheaper varieties are usually served hot (atsukan) straight
into a glass in cheap drinking establishments like izakaya or yakitoriya. Otherwise it is served in an
earthenware bottle (tokkuri) and poured into small cups (sakazuki).
Shochu: Shochu is a distilled liquor made from grain and averages around 50% proof, although there are large
variations depending on the ingredients and region. It is most commonly drunk in a mixture with ice and
things like oolong tea (oolon-hai) or citrus juices (lemon-hai). These drinks are available ready made in
cans. Ready-made cocktails have also become popular recently. Whiskey and other distilled liquors tend to
be popular among middle-aged men.
Japanese Wine: Like its whisky, Japanese wine is not well known outside the country and the reason is simply
that Japan is not ideally suited to viticulture. High humidity and rainfall during the growing season, acidic
and fertile soil and simply a lack of flat land space mean that it has remained a small industry. And most
of the local brands sold around the country are cheaper table or cooking wines. The main area for winemaking is Yamanashi prefecture, near Mt. Fuji. The area has relatively low rainfall, making it less suitable
for growing the staple crop, rice. The country's first commercial winery was established in Katsunuma,
Yamanashi in 1875, and it is still run by Mercian, the second largest winemaker in Japan.
About Mirin:
Mirin is Japanese sweet cooking wine. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese
liquor) are mixed and and fermented to make mirin. Mirin is clear and light gold in color and is usually sold in
a bottle.
History of Mirin: The use of mirin is said to have begun over 400 years ago. Although it was used for
drinking in the beginning, it has been used for only cooking since it was made to be thicker and sweeter.
Mirin Varieties: There are two types of mirin: hon mirin and shin mirin. The difference is the amount of
alcohol. Hon mirin contains nearly 14% alcohol. Hon mirin was available only at alcohol retailers until
December 1997, but now it's sold at supermarkets too. Shin mirin has less than 1% alcohol but has the same
flavor as hon mirin, so it's commonly used for cooking.
Miscellaneous: The sweetness of mirin is different from that of sugar. It's a perfect seasoning to add a mild
sweetness to Japanese cooking. Mirin adds luster to ingredients when it's cooked and adds nice aroma. It's

the key ingredient in teriyaki sauce. Since it is effective in masking the smell of fish, mirin is often used for
cooking seafood. Well-known Japanese brands for mirin are Takara and Mitsukan.

SOME OF THE COMMON JAPANESE CONDIMENTS

1) Mirin is an essential condiment used in Japanese cuisine, consisting of 40%50% sugar. It is a kind
of rice wine similar to sake, but with a lower alcohol content14%[instead of 20%. There are three
general types. The first is hon mirin (lit. true mirin), which contains alcohol. The second is shio mirin,
which contains alcohol as well as 1.5% salt to avoid alcohol tax. The third is shin mirin (lit. new
mirin), or mirin-fu chomiryo, which contains less than 1% alcohol yet retains the same flavour.
2) Rice vinegar is a very mild and mellow vinegar and ranges in colour from colourless to pale yellow.
There are two distinct types of Japanese vinegar: one is made from fermented rice and the other,
known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice
vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame
dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to
season the rice used in sushi. 2 TYPES: Yonezu: made from rice only. Kokumot-su: made of rice and
other grains.
3) Seasoned rice vinegar is a condiment made of sake, sugar and salt. Besides these three necessary
ingredients, mirin is also sometimes used (but only rarely). It is used frequently in the Japanese
cuisine, where it is used together with Japanese round rice to make kome (or the sticky, sushi rice).
Although it can be made at home, prepared awasezu can also be readily bought at supermarkets.
4) Soy sauce: or shyu, is a fermented sauce made from soybeans (soya beans), roasted grain, water
and salt. It is traditionally divided into 5 main categories depending on differences in ingredients and
method of production. Most Japanese soy sauces include wheat as a primary ingredient, which tends
to give them a slightly sweeter taste than their Chinese counterparts. They also tend toward an
alcoholic sherry-like flavor, due to the addition of alcohol in the product. Not all soy sauces are
interchangeable.
5) Tamari: Buddhist monks introduced soy sauce into Japan in the 7th century. The Japanese word
"tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that
tamari was traditionally from the liquid byproduct produced during the fermentation of miso. Japan
is the leading producer of tamari.
6) Shichimi togarashi (seven spice powder): Originally from China, shichimi togarashi has evolved
through the years to become a thoroughly Japanese spice concoction. The ingredients vary from place
to place, which is part of the fun. There is no one recipe. Typical ingredients include ground Japanese
dried chili, black pepper, sansho, ground tangerine skin, black and white sesame seeds, and dried
seaweed flakes.
7) Pon Vinegar: This japanese vinegar is made from the juice of acitrus fruit similar to limes. Pon
vinegar is used to make the classic japanese table condiment ponzu , which is served with poached
meats, fried foods and fish and shellfish. Pon has a delicate, limey flavour.
8) Toso: This spiced sake, considered to have medicinal qualities, is typically drunk around New Year's
to ensure good health, eternal youth and long life. Records show that the custom of drinking toso was
practiced at court in the early ninth century.
9) Japanese seven spice: This is one of the most popular seasonings for a table condiment in Japan.
This seasoning is currently very trendy in Japan and used to add both heat and flavor to dishes such
as soba noodles, udon, beef tataki, jasmine rice. Hand mixed from orange peel, black, white and
toasted sesame seeds, cayenne, ginger, Szechuan

Sauces and pastes

1) Karashi: is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. Karashi
is made from the crushed seeds of Brassica juncea, frequently mixed with wasabi or horseradish to
add zest. Karashi is not usually sweetened nor thinned with a liquid. However, it can be used as part
of a dipping sauce when mixed with mayonnaise or ketchup.Karashi is often served with fish tempura
dishes, with tonkatsu, oden, natto, and gyza. It is almost always served with karashinasu, pickled
japanese eggplant. Depending on the meal, karashi may be the only condiment served, or it may be
served alongside wasabi.
2) Ponzu: is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a
thin, watery consistency and a light yellow color. Ponzu shyu or ponzu jyu is ponzu sauce with soy
sauce (shyu) added, and the mixed product is widely referred to as simply ponzu. It is made by boiling
mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is cooled
and then strained to remove the katsuobushi flakes and the juice of one or more of the following: yuzu,
sudachi, daidai, and kabosu (Japanese citrus fruits), and sometimes also lemon, is added.Rayu:
Rayu is chili-infused vegetable oil (a type of chili oil), used in Japanese cuisine as a cooking
ingredient or as a condiment. The oil is typically sesame oil and the chili pepper used is typically red,
imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe,
ginger, guava leaves, leek leaves, paprika, and turmeric.
3) Warishita: is a Japanese sauce consisting of salt, sugar, and soy sauce, used for example in
preparing sukiyaki.
4) Wasabi : is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard.
Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its
hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors
that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in
mountain river valleys in Japan. There are also other species used, such as W. koreana, and W.
tetsuigi.Wasabi is generally sold either in the form of a root which must be very finely grated before
use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food
coloring), usually in tubes approximately the size and shape of travel toothpaste tubes. The paste form
is usually just horseradish, since fresh wasabi is extremely perishable and more expensive than
horseradish. Once the paste is prepared it should remain covered until served to protect the flavor
from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice.
5) Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a
mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium
glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as
bonito), salmon, shiso, egg, and vegetables are often added to the mix.
6) Mayonnaise is typically made with apple cider vinegar or rice vinegar and a small amount of MSG,
which gives it a different flavor profile from mayonnaise made from distilled vinegar. It is most often
sold in soft plastic squeeze bottles. Its texture is thinner than most Western commercial mayonnaise. A
variety containing karashi (Japanese mustard) is also common. Apart from salads, it is popular with
dishes such as okonomiyaki, takoyaki and yakisoba and usually accompanies katsu and karaage. It is
sometimes served with cooked vegetables, or mixed with soy sauce or wasabi and used as dips. In the
Tkai region, it is a frequent condiment on hiyashi chuka (cold noodle salad). Many fried seafood
dishes are served with a side of mayonnaise for dipping. It is also not uncommon for Japanese to use
mayonnaise in place of tomato sauce on pizza.

7) Menma: is a Japanese condiment made from dried bamboo. It is a common topping for noodle soup
and ramen. Menma is also known as shinachiku, but this term is now being phased out due to the
negative connotations of the word Shina.
8) Wafu dressing: is a vinaigrette-type salad dressing based on soy sauce, popular in Japan. The
name literally means "Japanese-style dressing". The standard wafu dressing consists of a mixture of
Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with
additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as
yuzu.
9) Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans,
with salt and the fungus kjikin, the most typical miso being made with soy. The result is a thick
paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to
serve as miso soup called Misoshiru, a Japanese culinary staple. High in protein and rich in
vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very
widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide
interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients
and fermentation process. Different varieties of miso have been described as salty, sweet, earthy,
fruity, and savory, and there is an extremely wide variety of miso available.
The most common flavor categories of miso are:
Shiromiso, "white miso"
Akamiso, "red miso"
Awasemiso, "mixed miso"
Hatchomiso
10) Mentsuyu is a condiment made from dashi, soy sauce, mirin and sugar. Mentsuyu is most often eaten as
a dipping sauce with smen, soba, udon and hiyamugi.
11) Rayu is chilli-infused vegetable oil. The oil is typically sesame oil and the chili pepper used is typically
red, imparting a reddish tint to the oil. Other ingredients used may include soy oil, corn oil, dried aloe, ginger,
guava leaves, leek leaves, paprika, and turmeric.
12) Ten-tsuyu: This is a dashi based condensed sauce, for serving tempura items. It is made of dashi, shoyu,
mirin and other ingredients.
13) Tonkatsu sauce: This sauce, being used with tonkatsu (pork cutlet), is a thick brown sauce made up of
fruits, spices and seasonings.
14) yuan sauce: This sauce gives a subtle flavor to bland white fish, and enhances the flavors of strongerflavored fish such as salmon. It is made up of mirin, shoyu, sake, and lime juice.
15) Kanten: Used in many Japanese confections, this gelatin-like product is made from a kind of seaweed
called tengusa. It is available in various forms; the most common are bar and powder. Agar-agar sets quickly
and does not melt at room temperature. Agar-agar helps clean the digestive tract.
16) Gobo : This typical fiber-rich vegetable should be soaked in vinegared water immediately after scraping
the skin to prevent discoloration and remove bitterness. Burdock root has an appealing crunchiness and is a
common ingredient in soups and simmered, deep-fried and stir-fried dishes.
17) Shoga : This spice beckons appetites with its pungent flavor and aroma. Its slight sharpness helps to
settle the digestive system. Select roots with taut, unwrinkled skin. Grated ginger, also available ready-made
in a tube, can be used as a preseasoning or spice. As needle-thin slivers, ginger can be used as a garnish for
simmered dishes, salads and soups. Sliced thin, it can be pickled or used to counteract strong-smelling meat
and fish.

18) Ginnan: These are the seeds of the ginkgo tree. The white shells and thin outer skins are removed before
cooking. Canned nuts are preshelled, skinned and parboiled. Relatively high in vitamin C and carotene,
ginkgo nuts appear in nabe, stir-fried, deep-fried and custard dishes.
19) Aojiso : A typical herb in Japanese cuisine, perilla has a distinct flavor, and is rich in carotene, vitamin C
and iron. Select leaves that are fragrant and have a fresh green color. Perilla is used chopped as a seasoning
in
chilled
tofu,
as
a
garnish
with
salads
and
sashimi,
and
in
deep-fried
dishes.
Red perilla (aka shiso) is also available and is widely used in making umeboshi (pickled plums.)
20) Maitake is an autumn fungus (Grifola frondosa) that is extensively cultivated. This mushroom is quite
fragrant and versatile, and is as delicious in Western cuisine as it is in Japanese cooking.
21) Satoimo: This mild-tasting tuber is a good source of high-grade protein. Whole taros with the skin intact
are preferable to those that come peeled. Taro is used in soups and simmered and steamed dishes.
22) Yuzu, or Japanese citron, is used mostly for its zest. Dried Yuzu is sometimes used with spices, and its
juice is added to various one-pot simmered dishes.
23) Shingiku: These edible leaves are a useful source of vitamin C, carotene, calcium and iron, choose lush
green bunches that have thin stems. Avoid overcooking these tender leaves, as they will become mushy. Used
in salads, soups and nabe (refers to a variety of communal one-pot meals) dishes.
24) Aonori: Made from a different variety of nori than the type used for sushi, this product has a blue-green
tint and a distinctive fragrance. It is sprinkled on okonomiyaki(fried-batter "pancakes" mixed with a wide
variety of vegetables, seafood or meats).
25) Mitsuba : This is another herb that adds a really Japanese flavor to dishes. Its primarily used as a
garnish, so you just need a little. There are two kinds of mitsuba sold, but they are the same plant: regular
mitsuba, and the kind with long, blanched stems.
26) Komatsuna: Also called Japanese mustard spinach, it is usually stir-fried, pickled, boiled and added to
soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian
countries. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark
green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring
and autumn, as it cannot endure extreme heat or cold for more than a short time.
27) Nanohana are rapeseed plants which are widely eaten as spring greens in Japan. Boiled nanohana plants
are seasoned with karashi mustard dressing. It's good to use tender nanohana plants with flower buds.
SOME TYPICAL JAPANESE INGREDIENTS
Kombu: This important ingredient is used to make dashi, the essential basic stock for practically all Japanese
recipes. Kombu is gathered in the shallow waters off Hokkaido, Japans northernmost island. The best variety,
rishiri kombu, is 1/8 thick, 5 to 8 wide and grows anywhere from 5 to 8 long.
Nori: Japan produces more nori, both in quantity and variety, than any other country in the world. The early
Japanese ate nori raw, as early as the 7th century. Today it is farmed; spores are planted in January on nets
and placed in bays or lagoons. After harvesting the seaweed in autumn, it is washed in cold water and then
spread thinly onto sheets to dry in the sun (much like papermaking). It is then toasted and cut into sheets, or
seasoned with soy sauce and mirin to make flavored nori.
Wakame: is the most popular type of seaweed in Japan. The Western name for this seaweed is sea mustard,
but it has none of mustards bitterness. Highly nutritious, wakame is usually dried or preserved in salt, and
is therefore considered a staple for the Japanese pantry.
SOME VERY POPULAR JAPANESE ITEMS (APART FROM SHUSHI AND SASHIMI)
1) Miso soup (miso shiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is
mixed softened miso paste. Although the suspension of miso paste into dashi is the only characteristic

that actually defines miso soup, many other ingredients are added depending on regional and seasonal
recipes, and personal preference.
2) Domburimono: These dishes consist of a bowl (domburi) of rice covered with one of a variety of
toppings such as boiled beef (gyudon), chicken and egg (oyakodon), deep-fried shrimp (tendon) or
deep-fried pork cutlet and egg (katsudon). They are often eaten as part of a reasonably priced 'lunch
set', with miso soup and pickles.
3) Tempura: Seafood or vegetables dipped in batter and deep-fried, tempura is served with a dipping
sauce and daikon. The word 'tempura' comes from the Portuguese 'tempero' (gravy or sauce) and this
dish dates from the mid-16th century, when Portuguese and Spanish culture was first introduced to
Japan. Tempura can be served with a side bowl of rice and soup or on a bowl of rice (tendon) or
noodles (tempura udon, tempura soba).
4) Sukiyaki: This is a savoury stew of vegetables and beef cooked in a large nabe and dipped in a bowl of
beaten raw egg. The vegetables usually used are green onion, shiitake mushrooms and
chrysanthemum leaves (shungiku). Also added are tofu and gelatinous noodles (shirataki) and the
ingredients are cooked in a sauce made of soy sauce, sugar and sweet cooking sake (mirin). To prepare
this dish the Japanese used to fry meat on a special shovel called "suki". And any fried dish in Japan
is called "yaki".
5) Nimono is a boiled dish. First it used to be a reserved dish. It is considered very difficult to add spices
in nimono. One Japanese proverb advises that you try nimono to get to know the chef's level of skills.
The base for nimono is dashi, broth with sea kale. Each region of Japan has a unique local nimono
such as tikuzenni in Fukuoka, buri daikon in Toyama, zibuni in Ishikawa and others.
Nimono list:
Buta kakuni (boiled pork cubes)
Mebaru-no nitsuke (boiled rockfish)
Kabocha-no nimono (boiled pumpkin)
Takenoko to fuki-no nimono (bamboo sprouts boiled with coltsfoot )
6) Nabemono is a substantial meal of one course which is cooked of different products. Nabemono
season starts with cold weather. A pot or saucepan is placed right in the center of a table on a
transportable gas or electro stove. Broth prepared beforehand is poured in the pot, dishes with
products are placed on the table. As products seafood, meat, mushrooms, vegetables and others may
be taken. Broth is brought to the boil on a slow fire after that kombu, sake, soy sauce, lemon juice etc.
can be added to it. Then each participant of a meal finishes the process independently. He or she takes
whatever he/she likes from the dishes and puts it in the boiling broth. After the element is prepared
the person takes it with sticks from the stove, puts it on a dish and eats with sauce. When there is
only broth in the stove boiled rice is put there and this mixture is warmed-up once again. It looks like
a liquid porridge. Sometimes instead of rice udon noodles is used.
Nabemono has a lot of advantages. First it's possible to use various products and their combinations.
Secondly each piece is kept in the broth for a short period of time so all the useful elements stay
inside. Apart form this serving is very easy. One will need only small plates for each person and small
rice bowls for sauces.
The list of Nabemono dishes:
Yosenabe
Oden
Sukiyaki
Syabu-syabu
Tyankonabe

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Udonsuki
7) Shabushabu: For this dish, diners dip paper-thin slices of beef in a pot of boiling water and stock for a
few seconds and then dip the cooked beef in sesame sauce (goma dare) before eating. Later, vegetables
such as enoki mushrooms and Chinese cabbage, tofu and shirataki are added. When cooked, these
are dipped in a soy and citrus sauce (ponzu). After the beef and vegetables have been finished, udon
can be added to the pot and eaten with the broth. Other flavorings used include crushed garlic, chives
and daikon. Economical (for those with a big appetite) all-you-can-eat meals are common in
Shabushabu restaurants.
8) Okonomiyaki: This can best be described as a savory Japanese pancake. Chopped vegetables and
meat or seafood are mixed with batter and cooked on a griddle. Like a pancake, the okonomiyaki is
flipped over and cooked on both sides. It is then topped with a special sauce and mayonnaise and
sprinkled with nori and dried fish flakes (katsuobushi). Variations include adding a fried egg or soba.
9) Yakitori: Yakitori itself means broiled chicken. Various cuts of chicken, including heart, liver and
cartilage are cooked on skewers over a charcoal grill. Also cooked this way at yakitori restaurants
(yakitoriya) are an assortment of vegetables such as green peppers (piman), garlic cloves (ninniku)
and onions (negi). They are flavored using either a tangy sauce (tare) or salt (shio). The menu will
usually contain a variety of other foods as well. Yakitoriya are usually laid-back places where the food
is a snack to accompany drinking.

Azi yakizakana (grilled scad)

Gyoza (fried meat pockets)
Dashimaki tamago (omelet)
Okonomiyaki (Japanese pizza)
Tai sugatayaki (grilled perch)
Yakinasu (grilled eggplants)
Yakitori

AGEMONO: deep-fried dishesE.g, Tempura

GOHANMONO(RICE):
"Gohanmono" are dishes consisting of rice combined with other ingredients.
"Takikomi-gohan" is made by cooking together rice and another ingredient such as green peas or pieces of
bamboo shoot in spring and in autumn with "matsutake" mushrooms or chestnuts added to seasoned water
or "dashi (soup stock)". "Gomoku-meshi" (also known as "kayaku-gohan") is prepared by adding finely diced
chicken, carrot, fried tofu, "shiitake" mushroom and burdock to rice and cooking it in "dashi" seasoned with
soy sauce, "sake", and sugar. "Domburimono" are dishes in which cooked rice is placed in a "domburi (a bowl
that is larger than the usual rice bowl)" and then topped with various prepared ingredients.
Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away.
Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing
recently because gemmai is more nutritious and healthier than hakumai. A second major rice variety used in
Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly
used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.

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
Domburi : 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).

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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 (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.

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 : 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.

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.

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
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
Nikujaga is a popular dish of home style cooking made of meat (niku) and potatoes (jagaimo).

SOYA BEAN DISHES

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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.

YOSHUKU 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 : 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.

MISCELLANEOUS DISHES:

Tempura
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
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
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.

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Tsukemono
Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is
usually served with Japanese meals.

DESSERTS
Wagashi is a traditional Japanese confectionery which is often served with tea, especially the types made
of mochi, azuki bean paste, and fruits. Wagashi is typically made from natural (mainly plant) ingredients.
As well as any other human nations, the Japanese have own national dessert dishes. First of all it can be
traditional sweets. The main difference between Japanese and European sweets is that Japanese ones are
made from red beans mainly, called azuki. The most popular are the following:
1.Oshiruko is a sweet dessert soup, which is made from azuki beans fried in sugar syrup with addition of
fried pieces of mochi - rice flat cake. Oshiruko is served hot and thus is considered an ideal dish during a cold
season. Sweet soup Oshiruko is served in many cafes and tearooms. 2.Yokan is a harden dessert like jelly. It
is traditionally consumed as a tea-dessert. It is widely spread. It might have different tastes depending on
condiments. Yokan is frequently used as a gift. It can be stored for a long time.
3.Manju is a sweet rice flat cake filling with azuki. Manju is frequently offered to guests as a sweet dessert in
the traditional Japanese hotels called ryokan, located at hot springs. It even refers to onsen-manju (manju
near spring).
Also, there are some other types of desserts in Japan, which are difficult to recognize as desserts for
Europeans. These are various rice cookies called sembei. Sembei may have salty taste as well as spicy or
seafood taste like sea kale. Vegetables, nuts, sea kale, fish can be added to these cakes. Sembei is favorite
dish for children and adults.
Desserts dishes:
Kuri manju
SHUSHI AND SASHIMI A DEATILED DISCUSSION
What is sushi?
Beginning as a method of preserving fish centuries ago, sushi has evolved into an artful, unique dining
experience. In its earliest form, dried fish was placed between two pieces of vinegared rice as a way of making
it last. The nori (seaweed) was added later as a way to keep one's fingers from getting sticky.
Technically, the word sushi refers to the rice (the Japanese word su means vinegar, and shi is from meshi, the
Japanese word for rice, hence sushi is 'vinegared rice'), but colloquially, the term is used to describe a fingersize piece of raw fish or shellfish on a bed of rice or simply the consumption of raw fish in the Japanese style
(while sushi is not solely a Japanese invention, these days, the Japanese style is considered the de facto
serving standard). This can be eaten as is, or is often dipped into shoyu (Japanese soy sauce) and then eaten.
Great care is taken in the creation of the dish and the many methods of preparing the food indicate the
importance of appearance to the educated consumer. Sushi is a work of art as much as a food, and while it is
now available in a western 'quick and easy' serving style, the traditional ways are far from lost.

Nigri-sushi, or hand-formed sushi, is the most commonly known sushi. It consists of a small
rectangular or oval shaped pad of pressed rice with a neta, or topping. It may or may not have a bit of

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wasabi between the rice and topping, and may or may not have a band of nori holding the topping to
the rice.
Maki-sushi, or rolled sushi, is a cylindrical rolled sushi formed by wrapping nori (seaweed) around rice
and a filling. A bamboo mat is used to roll the seaweed and rice, making the sushi uniform in shape.
Maki sushi may contain one filling, making it hosomaki (thin rolled sushi) or many fillings, making it
futomaki (fat rolled sushi).
Gunkan-maki, or battleship sushi, is a piece of rice with nori wrapped around it making a cup to hold
semi-liquid ingredients or ingredients that do not lend themselves well to rolled or hand-pressed sushi.
Temaki-sushi, or hand-rolled sushi, is a cylindrical sushi made with nori, rice, and fillings, rolled by
hand. Similar in style to maki-sushi, but usually containing stronger flavored ingredients. Some people
refer to maki-sushi as a Japanese burrito, while temaki-sushi would be a Japanese taco.

Chirashi-zushi : Usually a bowl or box of sushi rice topped with a variety of sashimi.
Inari-zushi: Aburage (fried pouches of tofu) stuffed with sushi rice.
Maki-zushi : The rice and seaweed rolls with fish and/or vegetables. There are also more specific terms for
the rolls depending on the style. They are:
Futomaki - thick rolls
Hosomaki - thin rolls
Uramaki - inside-out rolls
Here are the specific terms for rolls:
Chakin Sushi - rice on the inside wrapped with a thin egg crepe
Futomaki - thick rolls; use a whole sheet of nori
Hosomaki - thin rolls; use a half sheet of nori
Uramaki - inside-out rolls (rice on the inside); use a half sheet or nori
Tazunamaki - (Rainbow Roll) Maki roll with strips of fish and/or avocado across the top
Temaki - handroll; use quarter sheet of nori
Nigiri-zushi : The little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish.
Generally the most common form of sushi you will see.
Temaki-zushi : Also called a hand-roll. Cones of sushi rice, fish and vegetables wrapped in seaweed. It is very
similar to maki.
Narezushi: (matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with
salt, placed in a wooden barrel, doused with salt again, then weighed down with a
heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months
this funazushi can be eaten, remaining edible for another six months or more.
The fish in sushi can also come in a few different forms and styles, apart from the plain piece of fish. You
might see:
Neta or Tane- the name for the piece of fish (or other item) placed on a piece of nigiri sushi.
Hikari mono - a piece of fish with the silvery skin left on.
Sukimi - A chopped up piece of fish sometimes
used in maki (rolls) or served as sashimi.
Oshizushi (pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A
block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the
oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create
a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.
Sashimi is raw fish served sliced, but as-is. That means no rice bed or roll, but it is often served alongside
daikon and/or shiso. This is my favorite style as you really get the flavor of the fish. Plus, it's a great way to
impress sushi newbies!

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Sashimi is often cut in different ways to enhance the appearance of the fish. Hira zukuri is the standard
rectangular shape cut. A thinner cut is called Ito zukuri, and is often no more than 1/16 inch thick. The
thinnest, called Kaku zukuri is paper-thin and is often presented in a pattern.

ESSENTIAL ACCOMPANIMENTS TO SUSHI

1) wasabi (the hot green Japanese horseradish-like rhizome), it is diluted with soya sauce
A brief about Wasabi: Known as "Japanese horseradish", its root is used as a spice and has an extremely
strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper,
producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along
stream beds in mountain river valleys in Japan.
Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a readyto-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes
approximately the size and shape of travel toothpaste tubesOnce the paste is prepared it should remain
covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi
between the fish and the rice.
2) gari (pickled ginger, which comes in both a pink and a light tan color, with the lighter stuff usually
indicating better quality).
3) shiso, which is often served with sashimi,
4) shredded white mass of Japanese radish called daikon, which is also often served with sashimi.

REGIONAL COOKERY:
Hokkaido: The territory of Hokkaido is divided into spare parts between mountains and plains. However
mountains are in the center of the island and last by range from North to South. There are a lot of active
volcanoes and volcanic lakes with hot thermal springs.
Local dishes:
Ishikari-nabe - thick pottage with salmon
Kani-nabe - thick pottage with crab
Uni-don - sushimeshi (rice for sushi) and sea urchin in rice bowl
Ikura-don - sushimeshi (rice for sushi) and caviar in rice bowl

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Local

products:
Sake (salmon)
Kani (crab)
Ikura (caviar)
Hotate-gai (scallop)
Jagaimo (potato)
Bata (butter)

Shikoku ("four countries") is the smallest and least populous of the four main islands of Japan, located south
of Honshu and east of Kyushu island. Its ancient names include Iyo-no-futana-shima, Iyo-shima, and Futanashima. The current name refers to the four former provinces which made up the island: Awa, Tosa, Sanuki,
and Iyo.
Local dishes:
Tosa zukuri - fried fish
Tai meshi - boiled perch with soup with onion
Katsuo-no tataki - kind of sashimi
Any Shikoku region's districts that look out on the Pacific Ocean and one district that looks out on Seto
Naikai (Inland Sea) differ from each other. Tai (sea breams), iwashi and small fish range in Seto Naikai. There
are katsuo (bonito), maguro (tunny) and other rangy fish in the Pacific Ocean. The ingredients for broth vary
as well. Thus, e.g. on the Seto Naikai coast people use iriko (or niboshi that is dried anchovy) and on the
Pacific Ocean's coast people use dried oceanic bonito. Each district differs from each other with its seafood
variety; people make dishes of it in combination with local products.
Katsuo-no tataki is a local dish in Kochi prefecture. Savoury katsuo, grilled to brown color is eaten with
vinegar. The dish is called so because of the way it's prepared; bonito is dressed with vinegar by agency of
striking (here is a name, derived from Japanese verb "tataku" to strike).
Tosa-zukuri (Tosa is a former name of Kochi prefecture) is fried fish, which is eaten as sashimi. Tosa-dzukuri
is made of bonito with ginger and garlic. This dish enjoys great popularity. One can add leek, radish sprouts
and onion to one's taste and can eat with rice as well as domburimono.
People hook tai (sea breams) in Seto Naikai (Inland Sea) in spring. The dish taimeshi is a whole tai, boiled
together with rice. This is the most famous local dish. One can pour green tea in it and eat it as ochazuka
(rice, poured with tea).
Kyushu ("nine provinces") is the third-largest island of Japan and most southerly and westerly of its four
main islands.
Local dishes :
Tikuzen ni - different vegetables, boiled in soy sauce
Hiyazen - cold soup with vegetables
Karukan
Siratsu-no hama nomi - young fish iwashi dipped in a bowl with soy sauce
Basashi - fresh horseflesh
Fugu nabe - pottage with fugue
Takama tsukemono - pickled morass

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Such seafood as fugu (swell-fish), saba (mackerel), sirauo (flake fish) are the local dishes of Fukuoka
prefecture that is washed by waters of Genkai-nada (blue water Genkai). One of the most famous dishes of
Fukuoki is tikuzen ni, which is prepared on New Year. Prefecture Saga is full with such seafood from Genkainada and Ariake-kai as uni (sea-urchin), ebi (shrimps) and scallops. The prefecture used to be a whale
industry base, thus a lot of dishes made of whale meat remained in local diet.
People usually use flour and satsumaimo (batata) for preparing food in Oita prefecture. Each Oita's district
has such original dishes as inoshishi-nabe (nabemono made of boar) etc. Such soups with vegetable as
hiyajiru, kentyanjiru and other are prepared in Miyazaki. People usually use shiitake (mushrooms), kabocha
(pumpkin) and other vegetables cultivated here for making local dishes.
One more feature of the district is that people at Kyushyu use wheat miso instead of soy one. It is explained
by that it was rather difficult to cultivate soy in local warm climate and people used to preparing dishes from
wheat.
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