#Oishii means delicious. And that's basically everything you'll read about in the following post. For real, trust me, in case you are not drooling in the end, you get your money back.
#Sushi. Almost everyone connects it with Japan. But did you know, that, even though it may be the most advertised Japanese dish in the western world, that it is not always made out of rice, nori (seaweed) and fish? No, it is actually so much more.
Inarizushi for example is a pouch made out of fried tofu which is usually filled with rice alone. It does not taste like fish or seaweed or any salty. It has a sweet flavour and sort of refreshing. Tales tell that its name is coming from Inari, a shinto god who is represented as a fox that actually loves to eat fried tofu.
That's why the Inarizushi looks a bit like fox ears. And of course there are regional variations. Instead of fried tofu you'll get fried egg called Fukusazushi, or a roll that is actually filled with flavoured fried tofu, Inarimaki.
“Before going to Japan I thought I already know how Sushi tastes like. I mean, it's just rice, seaweed and some fish in the middle or cucumber. Oh, I was so wrong! ”
Besides, Sushi is originally eaten by hand and not chop sticks or a fork. It only changed when the Uramaki was introduced which is basically the "inside-out"- roll to hide the nori. But let's stop talking about only the most typical finger food. There is so much more to explore. And I am sure you'll love it. From A to Z or Sweet to Salty.
TAIYAKI Let us begin the #foodporn of Japan with one of the most recognizable little treats that you get no matter where you go. Taiyaki is usually a sweet filled fish shaped cake. The dough is soft and light, perfect for every season. The name is originally coming from "Tai" a fish that has the same look as the cake and for sure was inspired by it.
MOCHI One of the most famous Japanese sweets is a sticky rice-cake which comes with a lot of different flavours and colours. They have a very sticky, some sort of interesting texture. Other times you get them deep-fried in a pan covered in cheese and topped with a sweet salty sauce. Really good while enjoying an icy cold Asahi in summer.
DANGO Related to Mochi. You get them all year around with lots of variety, depending on the season. Some are salty, some are a sweet, there are even flavours with soya and seaweed, slightly crispy, because they were put on a grill.
MELONPAN One of the many types of sweet buns from Japan. But it is also very popular in other countries. The shape reminds at a rock melon and eventually was named after that. The dough is a bit crispy from the outside and covered with some sugar, the inside is soft and has a fruity, melon-like flavour. Therefore, it's not even a little strange that it's called melonpan or メロンパン meronpan.
KARENPAN Or called curry bread is a normally deep-fried dough filled with a curry paste. You can eat it warm or cold and has a nice spicy flavour.
SENBEI Salty rice crackers which come in different shapes and flavours. They are really nice and you get them everywhere.
KENPI Candied sweet potato sticks that looks like regular French Frites. It is a nice snack and originally from the Kōchi Prefecture.
UMEBOSHI Is actually more related to an apricot than a plum (Ume). The taste is salty and sour, and not for everyone. You get it as full fruit or paste.
ONIGIRI Basically triangular shaped, super delicious, sticky and cute little rice ball. Often it's stuffed with salmon, red bean paste, tuna, vegetables, many more and is wrapped in nori (seaweed) so that your hands are not covered with rice. Not to mention that you can fill them with everything you want and to fry them is possible as well. Specially for those who like a grilled flavour and some crisp from the outside.
OMURICE Or Rice & Omlette. It is what it says. A delicious omlete with a rice filling. Every family has its own some sort of special recipe, but the basic ingredients are the same. Sweet options are available as well. So dive in and enjoy the magic oishii world of omurice.
JAPANESE CURRY カレ-ライス Is one of the most popular and delicious dishes that you can get in Japan. There are many varieties of what to put into and a Japanese grandmother has surely a special secret ingredient to make it even more legendary.
BENTO Describes a box which is traditionally home cooked and packed while being out for school, study or work. It usually includes rice or noodles, fish and or meat, pickled and cooked vegetables.
SASHIMI Japanese delicacy consisting of fresh raw fish or meat, sliced into thin pieces, just melting on your tongue.
UNAGI DON Cooked or fried fresh water eel, often eaten together with rice. Fatty, juicy and just delicious. Not a very light snack, but is filling you very fast and you won't need anything more for the evening.
IKAYAKI Simple grilled squid, cut in slices on a grill and very popular fast food in Japan. It only needs a tiny bit of soya sauce, and its perfect. Not squishy at all as most would asume, but very tender and easy to eat. In case of being a fish lover, you'll fall in love all over again.
YAKITORI Chicken on a stick served often with a sweet sauce. It is one of the most known dishes in an Izakaya which is a type of Japanese bar where you get inexpensive food next to your drinks. And for those who does not know, chicken hearts are included and taste like regular breast, wings and legs.
YAKINIKU Japanese grilled meat. Traditionally you'll sit together with your friends in a restaurant and in the middle is a small grill for everyone to share. Different thin slices of meat is nicely decorated on a plate and will be put right next to you. Just use the chop sticks and get ready to enjoy a nice BBQ.
CHIKUZENNI Occasionally a dish for New Year, but often cooked all year long because of its simplicity. It is a mix of vegetables and chicken, or vegetables boiled in a chicken broth, soya sauce and sugar. In case of being a vegetarian or vegan you can make it without chicken and it tastes just delicious than having the regular dish. Originated in northern Kyushu, Japan.
NATTO
The worlds famous Natto. Back then it was first introduced through the animated series Shin Chan that a lot of children watched back then in the 90`s. Shin Chan loved it and because of that me being really serious of what it is and how it tastes. But be aware, it is not for everyone and to know what the ingredients are may sort of shock you. Let's make it easy. Fermented soya beans. That's it. Nothing more and nothing less.
I tasted it, liked it, kinda.
EDAMAME Simple, salty, healthy and you don't get enough of it. They are basically immature soya beans, boiled or steamed and some salt is added on top. It is a common dish in the East Asia. Delicious finger food, fast to cook and you get it in almost every Japanese restaurant. For everyone who is interested in healthy food, they are high on plant based protein, which is so much healthier than protein of animals.
WAKAME SALAD Contains to a big amount of percentage, seaweed. Usually it has a sweet and slightly salty taste. In Japan, you often see sesame seeds sprinkled on top that give an extra flavour to the salad. A side dish, often served next to a main dish like Ramen or Yaki Udon.
TSUKEMONO The best way to describe them, and for sure everyone of you who is interested in Japanese food ate it at some point, because it was on top of your dish or aside sushi. Tsukemono are pickled vegetables which often have a sour, sweet-tart flavour. They are available in different colours, most common are light yellow or soft pink.
KINPIRA Served at home or typically found in a Bento box. Several kinds of vegetables, sliced into thin sticks and cooked. Kinpira basically means that everything will be stir-fried and simmered with sugar and soy sauce. Depending on who is the chef, Kinpira is not only vegetables, but also includes tofu, sea weed and sometimes meat.
UDON Are thick, long, wheat flour noodles, perfect to fried in a pan or for a hot and spicy soup. No matter what you cook next to udon, it turns out great. One of my favourite dish is Yaki Udon which is basically a mix of stir-fried vegetables, chicken, shrimps and topped with a spicy curry like sauce.
RAMEN Thin Chinese wheat noodles, popular in Asian countries and served in a meat, fish or vegetable broth with a variety of toppings. Specially in winter its one of the best dishes that you can get. Hot, juicy and just full of flavour. Not everyone is a soup or stew person, but try it once and you'll be surprised how amazing that little piece of heaven is.
MISO That soup in particular changes from region to region. But one of the main ingredients is dashi, a stock that is mixed with miso paste and creates the unique taste. Usually you'll get the soup with sea weed and sliced tofu. Very nice before getting the main dish. It fills the belly just enough not to feel extremely hungry any more and makes you feel warm.
SUKIYAKI Japanese hot pot. Perfect to share with friends or family. Its ingredients are meat, usually thin sliced beef that is slow cooked or simmered in an iron pot, alongside with vegetables in a gravy made from soya sauce, mirin and sugar. Salty, sweet, hearts and tasty.
SOBA Buckwheat noodles are specially filling and you don't need to eat that much of them in general. They are very similar of the size and style like the regular ramen. They will be served either chilled with a special sauce or hot in a soup. Both choices are delightful and no matter what kind of season you should fully enjoy them.
OKONOMIYAKI One of my absolute favourites! The meaning is all about the way you like it. There are some basic ingredients such as cabbage which will be put together to a dough and fried in a pan or a specific kind of hot plate right in front of you. The easiest word to describe it is a cabbage pancake.
Depending on the region, even city, there are some changes of what they put inside. In Kyoto they like to add noodles, others shrimp, mayonnaise on top and the famous fish flakes, bonito. Only one is big enough to fill your belly and are a perfect savoury for lunch or dinner.
TAKOYAKI A small fried ball, filled with octopus, diced or minced, tempura scrubs, small pieces of cheese, which is a variation some Japanese friends told me, bit of crab and everything that makes you happy in case you are a fish-foodie-lover. On top are bonito flakes, mayonnaise and or a sweet and slightly sour sauce such as Tare or Teriyaki.
GYOZA Either meaty, fishy or veggie. It is just too good not to like it. Goyza or Jiaozi are originally from China and are now a well-known dish all over Asia. Small or bigger dumplings, filled with beautiful ingredients that make you drool and dream. They are available pan-fried or steamed. There are different kinds of dumplings like roundish or crescent moon shaped.
KANÍ MISO Now it is getting interesting. Kaní Miso or crab guts is not for everyone. At least when you know what it is. After the crab was boiled and the shell of the body opened there are the organs. In western cultures it'll be usually thrown away, but the yellowish green paste can be eaten and has a nice salty, slightly sweet and bitter, creamy flavour is something unique of what I tried in Japan.
AGEDASHI DÓFU One of many ways how to prepare hot tofu. It is sort of similar like deep-fried Camembert or pan-fried Greek goat cheese. The tofu will be covered in a thin layer of potato starch and then deep-fried until its crispy and golden from the outside. The inside is still nice and soft. Really nice to enjoy it with some curry and rice.
TEMPURA Battered and deep-fried sea food or vegetables as main dish, side and really good next to Soba. Usually Japanese don't use a mix of breadcrumbs and eggs like the West, instead they use rice flour or potato starch which is much easier to digest and is vegan. The outside is really light and crispy, just melting on your tongue, the inside hot and soft. Just perfect, no matter what time of the day.
TONKATSU A pork's back cut in slices, smeared with breadcrumbs or the traditional Japanese style, deep-fried. Remembered me at Schnitzel, the exact same thing just in German and that it comes in one large, flat, fried piece. You get it with or without rice, next to curry, ramen, or just with a Japanese Worcestershire sauce. Don't know the difference between Japanese or non Japanese sauce. Maybe they add soya sauce or another very significant Asian flavour.
KUSHIKATSU Not a lot to explain. Deep-fried vegetables or meat, fish on a stick. That's it and that's good. Because the most simplest things in the world are the best.
KARAAGE
The same like Tonkatsu, except it's often chicken or fish. From my side I prefer Karaage, becaue in case I eat meat I don't really fnacy pork or cow.
KORROKE Is the Japanese word for croquette and describes a fried mashed potato. Simple like the rest and just too good to stop.
THAT'S ALL FOR TODAY. I hope you are not starving right now and got some nice inspiration what to eat on your trip to Japan. And check out the folder that I made with all the wonderful and super tasty photos on PINTEREST. All the credits belong to the photographers. Feel free to take a look, because a lot of the photos are having a recipe of how to cook it.
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Thank you so much and see you in the future,
Sina
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