Japanese rice dishes at home. Japanese food. Japanese culinary technology

The culinary traditions of Japan are quite complex. The main distinguishing features of oriental cuisine are the choice of products and cooking features. Traditional Japanese food provides for the preservation of the primary taste of each component (mainly fish, eel, squid, crab and shrimp).

What do you cook most often?

Japanese cuisine recipes differ significantly from European or Chinese. The secret lies in seafood, which enriches the body with essential substances. Many people try to monitor their diet, adhering to a healthy lifestyle; Japanese cuisine, recipes for preparing it at home are offered here, is an excellent helper in this matter.

Page online store "Fuji-san" provides a lot of delicious options for traditional Japanese cuisine - sushi, sauces, noodles, soups, salads, desserts , impressive in simplicity and pleasantly surprising in taste.

Popular treats

Japan is a country full of customs that have remained unchanged for many years. The history of the origin of sushi began several centuries ago. The dish acquired its current appearance around the 19th century, and a couple of decades later it spread to other cultures. Despite their popularity, they are considered exotic and gourmet treats.

Thanks to "Fuji-san" you will learn how to properly cook rice and what you will need for rolls. During the process, it is important to follow key technologies for processing components. The fish should not be frozen, and the rice should not be overcooked.

Japanese cuisine recipes are presented clearly, with photos, and are available for use at home. The catalog includes a complete set of required goods, which can be ordered at a convenient time with delivery to Russia, in particular Moscow.

Oriental cuisine is represented not only by sushi. The Japanese prepare seafood salads and soups with the addition of rice, noodles, fruits or vegetables, and poultry. Various sauces (including soy sauce), pastes and oils are often used as a dressing.

Preparation of noodles is simple and varied. You can make a side dish, salad or aromatic broth from it. Bamboo, or rather its sprouts, are healthy and rich in vitamins, so food containing this ingredient is becoming more and more popular.

Japanese cuisine, recipes for which are posted on the site pages "Fuji-san", include a variety of sweets - ice cream and sweet rolls and cheesecakes. Tofu cheese is used in main dishes, desserts and cocktails.

In this section you will learn recipes for making sushi and rolls at home, how to prepare rice for sushi and rolls, how to cook Japanese noodles, how to eat Japanese salads, the benefits of bamboo, what Japanese dishes you can prepare yourself at home.

On the pages "Fuji-san" housewives will find something special. The company’s specialists will help you bring the oriental book closer. We have a lot of practical advice and possibility of ordering the necessary ingredients with delivery.

Recipes for cooking Japanese dishes at home

So, what do you think is the most popular dish in Japan? I am sure that many will say sushi and this is not far from the truth. Sushi is really loved and often eaten in Japan, but there are other, more popular dishes. So, let's go..

Ramen

1. Ramen- These are Japanese wheat noodles with meat or fish broth. Many people believe that this dish is eaten only by very poor people. However, in Japan, ramen is very popular because it is considered both very tasty and healthy food. Most often they prefer ramen with meat and vegetables. Different regions of the country prepare their own type of broth for the dish. The most popular broths are those with soy sauce.

Ramen is very easy to prepare: put boiled noodles in a bowl, fill with broth, add the rest of the ingredients on top: vegetables, eggs, pickles.

Donburi

2. In Japan, this is the name for rice dishes with meat, fish or vegetables. The recipe for the dish is very simple: put boiled rice in a cup, and boiled or fried meat and vegetables on top. Rice with fried pork is called tonkatsu, but if you add beef and onions to the rice, you get gyudon.

Sushi

3. Sushi is a traditional Japanese dish made from thin pieces of raw fish and rice mixed with a vinegar seasoning. Sometimes the fish is placed on small triangles, which are sculpted from rice, but mostly they are rolled into a seaweed roll. (nori) and rice, after which the roll is cut (rolls) across, in circles.

Japanese curry

4. This is a very popular dish in Japan. Japanese curry is less spicy than Indian curry. The dish consists of meat and vegetables in a thick curry sauce, laid out on top of rice.

Onigiri

5. Onigiri They are a rice ball with a piece of fish (salmon, tuna) or pickled plum placed in the core.

Onigiri is prepared as follows: we place warm rice in the palm of our hand, put the filling in the middle of the rice, after which we begin to slowly squeeze it all. The main thing is not to overcook the rice, as pressed rice is not as tasty.

Nabe

6. Nabe called a large pan of meat and vegetables cooked in broth. Nabe with soy sauce-based broth is called oden. Shabu shabu, sukiyaki and chanko are all also varieties of nabe.

Tyahan

7. Tyahan- This is fried rice with all kinds of additives. The most common chahan includes fried rice, egg and onion, with the addition of soy sauce.

Tempura

8. Tempura- This is seafood and vegetables in batter, deep fried. Tempura is served with various specific sauces. The most common vegetables used are potatoes, bell peppers, onions and bamboo. Shrimp are especially popular for making seafood tempura.

Udon

9. This is a type of flour noodle served with fish broth along with seaweed, fish cakes and vegetables. The main difference from ramen is that egg is not used when preparing the noodles.

Fried meat "Yaki"

10. "Yaki" means "fried" in Japanese. Yakiniku- chicken skewered and grilled. This can be bought both in restaurants and on the streets during various events. Yakizakana is fried fish. Conventional Japanese stoves do not have an oven, but there is a small grill where you can fry fish.

Without exaggeration, it can be called the standard of healthy food. All traditional dishes are beautifully presented, in Japan there is even a saying: “Food, like a person, cannot appear naked in polite society.”

Popular food in Japan - traditions and customs

The most popular food product in Japan, the dishes from which form the basis of traditional cuisine, is rice. Due to the geographical features of the country, which is surrounded by seas and oceans, fish and seafood dishes are very popular. Of course, in Japan they also eat meat (for example, the main Christmas dish is baked chicken), but it is worth noting that it is much less common and less than, say, in Europe.

The national cuisine of Japan has its own characteristics:

• cooking– It is not customary to subject products to deep heat treatment. For example, fish here is often marinated, steamed or lightly fried, but is often served raw;
• food culture– In Japan, great importance is attached to food rituals. The use of hashi (chopsticks) is very symbolic. Spoons are used very rarely here, and asking for a fork and knife in a traditional Japanese restaurant means showing disrespect for the country’s traditions, and these utensils simply may not be available;
• innings– great attention is also paid to the design of the dish itself and table setting in this Asian country. Any dish of Japanese cuisine can be compared to a beautiful still life - bright, rich and varied colors.

TOP 10 national dishes of Japan

Since we're talking about the most popular food, let's figure out what exactly the locals prefer. The top 10 national dishes of Japan are as follows:

The most unusual food in Japan

A lot has been said about the traditional dishes of Japan's national cuisine, but this country can surprise even sophisticated gourmets. Our list of the most unusual foods in Japan includes the following dishes:

• meat flavored ice cream Suitable for when you can’t decide what you want more at the moment. This delicacy has different tastes: chicken, beef and even horse meat;
• candied squid. It’s difficult to classify this dish as a common dessert, but it can easily be found on the shelves of Japanese stores;
• cheese drink. Many Japanese have never eaten classic cheese in their lives. But they often use this mixture to season salads and other dishes.

The Japanese have not ignored drinks either: the usual cola here comes in flavors of yogurt, cucumber, mint, and lemonade can be found with the addition of curry. Such unusual drinks from Japan can be brought home as a souvenir - inexpensively and completely unusual.

Traditional drinks of Japan

Tea is considered the most popular soft drink in Japan. Local residents prefer green. Sugar is not added to it - it is believed that this way the taste of the drink is lost. Tea ceremonies are an integral part of Japanese culture, and they are performed only by masters who have received special education.

The Japanese cannot be called a drinking nation, but still, drinks with a degree of alcohol are produced and consumed here. Sake is considered the traditional alcoholic drink of Japan. This is rice vodka prepared using ancient technology (pasteurization and fermentation). Sake has many types: there is a drink with the taste of soy sauce, cheese, fruit and even mushrooms. It even exists in Japan! Another popular alcoholic drink is beer, the quality and taste of which is noted by connoisseurs. We remind you that according to Japanese law, alcohol can only be purchased by persons over 20 years of age.

We can talk endlessly about Japanese cuisine, but the best advice is to try and discover new tastes.

Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We know little about her cuisine, but we all know what sushi and rolls are.

Minimalism is the main criterion of the Japanese. The food they eat does not require special cooking or any processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to try Japanese cuisine. And no matter what choice you make, check out 12 traditional Japanese dishes!

Dish No. 1. Sushi and rolls

It is not surprising that sushi and rolls are at the top of the list of traditional Japanese dishes. The proposal to visit Japan in order to try dishes whose recipes are known to every provincial chef seems strange. Today, in a restaurant with any cuisine, you can find “Gunkan-maki”, “California” and “Philadelphia” without applying for a visa or passport. The best taste can only be demonstrated by sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Every restaurant has an aquarium or even a pond with live fish, which are caught directly to the table.

Dish No. 2. Ramen

The second place in traditional Japanese dishes is ramen. Thick soups are very popular in Asia: Thai soup Rad Na replaces the first and second courses at once. Japanese ramen is its close relative. It is sold by both street food vendors and fine dining restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced with another. The basis is meat broth made from chicken, pork, and sometimes fish. Wide wheat or rice noodles are cooked in the broth, seasoned with eggs, green onions and seaweed. The skill of a ramen cook in Japan is measured by checking the texture of the meat in the soup: it should resemble puree.

Dish No. 3. Tempura

Another traditional Japanese dish rightfully occupies 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 found a recipe for a Lenten dish from Portuguese missionaries and made a cult out of it. In every home in the country you can find a special frying pan for tempura, which is taken out before parties and friendly get-togethers. Fresh shrimp, fish, vegetables and even fruits are fried in a small amount of oil. It is given a special taste by a batter made from eggs, ice water and flour, whipped until air bubbles form.

Dish No. 4. Okonomiyaki

The Japanese also found a replacement for burgers: they call it okonomiyaki, which means “flatbread with fish.” The base for the flatbread is grated cabbage or pumpkin, flour, cheese, egg and water. The ingredients are mixed and poured in a thin layer onto the pan to bake the pancake. The finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna flesh. The size and filling of the flatbread differs in each region of Japan: in Kansai they are much larger than in Tokyo.

Dish No. 5. Shabu-shabu

This traditional Japanese dish gets its name from a type of kitchen utensil. Shabu-shabu is a deep metal plate that can be heated in the oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Served separately are sliced ​​meats from duck, pork, lobster and chicken fillet: pieces of it are dipped into the heated broth immediately before consumption. Shabu-shabu is such a rich dish that it is served only in the cold season.

Dish No. 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 mixture is supplemented with pieces of tofu, wasabi, onions, sweet potatoes, seaweed, carrots and radishes. It is never used as a main dish: miso is always served with at least one type of soup or two rice side dishes with different sauces.

Dish No. 7. Yakitori

The Japanese could compete with the Caucasian peoples for the right to be called the inventors of shish kebab. Since ancient times, they have fried meat over coals, stringing it on bamboo sticks. For Japanese kebab, both fillet and entrails are suitable, marinated in a mixture of rice wine, soy sauce, sugar and salt. When frying, the meat is poured with the same mixture, which is called “tare”. Yakitori is sold in small shops found on every corner. After finishing 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 sweet carbonated drinks.

Dish No. 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 filled with beans, shiitake mushrooms or pork in a variety of flavors are eaten as snacks, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. Girls prepare onigiri: they put rice and filling on their palm, and then roll the mixture into balls. In restaurants located in Tokyo, you can try a variety of onigiri called umeboshi - plum filling with salt and wine vinegar.

Dish No. 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 a grey-brown color. The soba is boiled, drained in a colander and mixed with vegetables and meat, separated into fibers. In small cafes and fast food establishments, soba is added to chicken broth to create an almost instant soup. Famous restaurants serve buckwheat noodles with crab and lobster.

Dish No. 10. Gudon

Translated from Japanese, this word means "bowl of beef." This spicy traditional dish, popular among Japanese men due to its high calorie content and satiety, is not inferior in spiciness to Thai culinary masterpieces. What distinguishes gyudon from soba is the amount of meat: when served, two or three spoons of rice and several handfuls of stewed meat with wine are placed on the plate. The top of the side dish is decorated with raw chicken yolk. Restaurants in the Japanese capital serve a type of gyudon - katsudon with a chop weighing at least 500 grams.

Dish No. 11. Yakiniku

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

Dish No. 12. Suama

Desserts are not particularly popular in Japan, but neither adults nor children can resist suami. This cake is made from rice flour and fine cane sugar: the ingredients are ground in a mortar and pink dye is added. The color of sakura petals symbolizes this country, so cooks are prohibited from changing the color of the dye.

Japanese cuisine Japanese cuisine is very simple, but at the same time incredibly diverse. There is no such diversity in any national cuisine. Japanese cuisine is preferred by lovers of fish and meat, as well as supporters of a healthy and vegetarian diet.

The Japanese eat foods at the time of year when they are especially tasty and healthy. In the Land of the Rising Sun, this culinary feature is especially revered, and they firmly believe that bamboo shoots are good in spring, and lotus roots are good in spring and autumn, stewed eel pieces and fried trout are best for restoring strength in summer.

Japanese dishes are gaining more and more popularity every year. Why do people who adhere to a healthy lifestyle choose this eastern way of eating? The answer is simple! According to statistics, Japan is a country of long-livers. This is the best proof that the foods eaten there are ideal for the human body. So what is the secret of Japanese longevity? The secret is in the national cuisine.

Many are accustomed to thinking that Japanese gastronomy consists of traditional sushi, rolls, rice, soy. In fact, there are a great variety of delicacies and unusual dishes in Japanese cuisine. Reducing everything to just sushi and rolls is wrong and even insulting!

Japanese culinary technology

The Japanese process their food minimally, which cannot be said about neighboring countries, where the choice of sauce for a dish plays the most important role. For example, in China, the sauce and method of preparation changes the same dish beyond recognition.

The Japanese attach great importance to the appearance and high quality of their dishes. Everything in a dish should be harmonious: taste, appearance, and benefits. Local chefs always try to preserve the original taste and appearance of products. For example, for the Japanese, fish is wonderful on its own; it only needs a little salt and fresh air. This is the main principle and difference between Japanese cuisine and the culinary traditions of all other countries.

Rice is the head of everything!

For the Japanese, “rice” is the same as “bread” for a Russian. This grain is the main ingredient of Japanese cuisine and the basis of Japanese nutrition. On average, a Japanese eats about 100 kilograms of rice per year.

If we are used to cooking fluffy rice as a side dish, then in Japan they prefer sticky and overcooked rice, because this is exactly what is convenient to eat with chopsticks. The Japanese do not salt rice or add oil to it. They also believe that rice, like a person, has a soul, so it must be treated with respect and reverence. Everyday Japanese food is rice with egg omelette, soy sauce and fish.

A world-famous alcoholic drink is made from rice. sake, Japanese beer and make many different delicious desserts.

Rice is the basis of Japanese cuisine

Every day is a fish day!

Dishes from fish, sea animals and various shellfish in Japanese cuisine are in second place in popularity after rice. As a rule, fish undergoes minimal heat treatment when cooking. A popular Japanese dish sashimi It is generally prepared from raw, lightly marinated fish. Slices sashimi served on a flat plate with a side dish of fresh vegetables, such as white radishes daikon, which in the Land of the Rising Sun is eaten as often as rice.

Sashimi

Sushi - there is no better food!

In recent years sushi compete with Italian pizza and American burger. Japanese restaurants are opening with enviable regularity all over the world. Only, unlike its competitors, sushi is the standard healthy food! They are prepared from cooked rice and raw seafood. Two main types can be distinguished: first - themselves sushi, second type - rolls, which are prepared fundamentally differently. Rice and seafood are laid out in layers on a sheet of seaweed, then rolled into a thin roll. The roll is cut crosswise into small pieces with a sharp knife. The rolls are served on a flat plate or wooden stand, with wasabi horseradish, soy sauce and pickled ginger.

A real delicacy - poisonous fish!

Be in Japan and not try a fish dish fugu- an unforgivable mistake. Locals love this fish very much, despite the fact that the dish can be deadly. Every year the Japanese eat over 2 thousand tons of poisonous fugu. A person just needs to touch its insides with his hand to receive a lethal dose of poison. If there is fugu on the restaurant menu, this indicates the presence of a highly qualified chef: strict requirements are put forward for the master who cooks fugu - he must study for two years at a special school, where they reveal the secrets and features of preparing such a dangerous fish. After school, chefs pass a difficult state exam. This dish is prepared as follows: the cook separates the fins with quick blows of a sharp and thin knife, after which he carefully removes the poisonous parts and removes the skin. The fillet is cut very thin, like a sheet of paper. This dish is not only tasty, but also very beautiful, since the chef creates real artistic landscapes on a plate of fish pieces. It is considered the highest skill when the chef leaves an exact dose of poison in the fish so that restaurant guests have a barely noticeable feeling of drug intoxication.

Puffer fish

Popular Japanese dishes

Dish kushiyaki usually prepared from seafood. Small pieces of fish are strung on a wooden stick and grilled - this dish is similar to our kebab. Another culinary delight - yakitoria (translated as fried chicken), prepared in the same way as kushiyaki, grilled, only chicken entrails, with the addition of quail eggs and vegetables.

Kushiyaki

Often "outside Japan" as a word yakitoria name all types of dishes kushiyaki, which causes confusion among Japanese travelers around the world. From fish broth Hondaci and soybeans miso , a traditional Japanese soup is being prepared, which is called miso . Mushrooms are often added to it shiitake, seaweed and bean curd tofu. Many people mistakenly think that the Japanese are strict vegetarians. This is not true; lunch for them is impossible without fish or meat.

Miso soup

At the festive table, when many guests gather, the Japanese prepare a famous dish sukiyaki . Its peculiarity is that it is not the hosts who conjure over its preparation, but the guests themselves. A pot on an electric stove is placed on the table. Guests put food into the bowl (thinly sliced ​​beef or pork, green onions, mushrooms, udon, Chinese cabbage). The degree of cooking is determined by the guest, depending on personal preferences: some fry it heavily, while others prefer to preserve the taste and leave the dish half-baked!

As a rule, all the dishes that are planned to be served to guests are served on the festive table at once. The concept of a "main course" is absent from Japanese hospitality; instead, there are many different appetizers. An important feature of Japanese cuisine is that all dishes are served in small portions so that guests can try everything and not be full of one. In addition, the serving size depends on the time of year and the age of the guests... Perhaps that is why the Japanese are the slimmest nation where there is no problem of obesity. The secret to their elegance is their small portions.

We must not forget that Japan is a country of tea. Green tea is drunk constantly: before, during and after meals. The Japanese believe that green tea helps digestion.

Green tea

JAPANESE CHICKEN LIVER RECIPE

The dish is easy to prepare as the recipe is simple. And the main ingredient is chicken liver, sold in any butcher shop.

NECESSARY:

500 g chilled chicken liver
3 tbsp. l. soy sauce
2 tbsp. l. vegetable oil
2 pcs. green pepper
50 g green onions
3 cloves garlic
Daikon radish (you can use regular daikon instead)
Ground ginger and pepper to taste

HOW TO COOK:

1. Marinate chicken liver in soy sauce. Then fry it in a frying pan for a few minutes.

2. Add sliced ​​peppers, garlic, green onions and radishes to the liver. Fry for another 5 minutes.

3. Garnish the finished dish with radishes and fresh onions. The finished dish is served with soy sauce mixed with sugar.