Japanese Cuisine Article - Allrecipes.com
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Japanese Cuisine

Fresh from the Sea

An old Japanese proverb suggests primacy of preparation: Eat it raw before all else, then grill it, and boil it last of all.

Total Sensory Experience

From precise preparation to artful presentation, no aspect of Japanese cuisine gets overlooked. Flavors, textures, colors, the overall composition and presentation of food on the plate--everything is designed to appeal to the senses.

Seafood in Abundance

Though Japan is a mountainous country with relatively limited agricultural output, the waters around the archipelago are brimming with sea life. Not surprisingly, seafood dominates Japanese cuisine, along with rice, soy, seaweed and fresh vegetables and fruits.

An Island unto Itself

Culinary Japan has emerged mostly unmolested by outside influences. Two notable exceptions are tea and soy, which were introduced by the Chinese, and the cooking method called tempura, lightly battering and frying foods, introduced by the Portuguese.

Apr. 30, 2010 3:23 pm
I am looking for a Sweet Marinated Shrimp Sushi. I lived on Okinawa for 5 wonderfull years, and have had this at a local mom and pop. The shrimp is "cooked" in and by the marinade.
May 3, 2010 8:16 am
I am looking for a dish called Chicken Yasai. It has chicken, cabbage, bean sprouts and onions in a thin soy barely sweet sauce. Anyone know of a dish like this? We used to order it at a restaurant in Los Angeles and they disappeared. Would love to find a recipe. Thank you.
May 17, 2010 11:07 am
This message is for Suzy Padilla, there is a website japanfoodaddict.com that you might be able to find what you are looking for. Check out the yasai yaki udon recipe
Aug. 5, 2010 7:06 pm
A Japanese friend of mine makes Basil leaves and Japanese Radish the same as Kim Chee, I would like to know if anyone has a recipe or instructions as to how they make this.
Aug. 18, 2010 7:55 am
We go to this little Japanese restaurant not far from home and we appreciate the art of beautiful food. The Sushi bar only serves 19 people and the food is devine. I always wanted to know how Ponzu sauce is made, he does a delicious rare fillte of beef with raw onions and you dip in the Sauce...Mwah!
Sep. 12, 2010 8:21 am
I am looking for recipes using the little Japanese Ichiban eggplants. They are too small and tender to use in more traditional dishes.
Apr. 23, 2011 2:30 pm
I am looking for the recipe for a salad dressing that is orange and we used to get it at YUZEN'S sushi restaurant on the Oregon coast. It may have mayonnnaise in it as it is creamy. Thank you
Aug. 10, 2011 12:18 pm
I had a Japanese fish stew that was amazing. Anyone have a recipe?
Oct. 4, 2011 5:41 pm
what is miso
Oct. 4, 2011 5:43 pm
what is miso and where can i purchase it ?
Feb. 11, 2012 9:35 pm
Miso is a fermented, usually soybean paste. I can also be made with grains in it and other beans, such as chickpeas. It varies from a light "shiro" or "white" miso that is aged anywhere from 6 to 18 months, to a very dark, almost black "hato" miso or "mugi" miso, which are extremely dark and aged for years. They are innoculated with a culture called "koji", which, if I remember correctly is an Aspergillus culture. They are used in cooking, primarily as a soup base and a sauce or condiment ingredient. They are usually salty, with the dark misos being MUCH more salty than the lighter or white misos. Miso soup is consumed daily in Japan, almost always at breakfast, and often with other meals as well. The ingredients change seasonally (always) and often daily, as do the misos used to make the soups/creations. It can be purchased online, via mail order, from health food stores and food cooperatives, in Chinatowns and Japantowns, and from any purveyor that specializes in Asian foods/
Feb. 11, 2012 9:40 pm
Miso is one of the most common sources of umami, or the sixth taste, so often spoken about in Asian, especially Japanese cookery. It is sort of a combination of salty, savory and has slightly sweet undertones. For those of you advanced students out there, Japanese medicine and cookery also speaks of two other tastes in addition to the six referred to above (namely, sweet, sour, salty, bitter, pungent or hot, and umami. They are: egui, and shibui. Do some research to find out more about these ideas/tastes!
Dec. 22, 2012 10:16 pm
Interesting in something new and i have someone in the household would love this.
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