known in the west either in the form of "sukiyaki" or the more exotic
"sushi," Japanese cuisine has in recent years become much more
familiar and appreciated around the world. Many visitors to Japan will
have already sampled the pleasures of raw fish or batter-fried shrimp.
But few first-time visitors to Japan are prepared for the variety and
sumptuousness of Japanese food, as it is traditionally prepared.
Eating in Japan is an experience to be enjoyed and remembered fondly
for the rest of your life.
Among the types of cooking found in Japan are :
Sukiyaki is prepared right at the table by cooking thinly sliced
beef together with various vegetables, tofu and vermicelli.
Tempura is food deep-fried in vegetable oil, after being coated
with a mixture of egg, water and wheat flour. Among the ingredients
used are prawns, fish in season and vegetables.
Sushi is a small piece of raw seafood placed on a ball of
vinegared rice. The most common ingredients are tuna, squid and prawn.
Cucumber, pickled radish and sweet egg omelet are also served.
Sashimi is sliced raw fish eaten with soy sauce.
Kaiseki Ryori is regarded as the most exquisite culinary
refinement in Japan. The dishes are mainly composed of vegetables and
fish with seaweed and mushrooms as the seasoning base and are
characterized by their refined savor.
Yakitori is made up of small pieces of chicken meat, liver and
vegetables skewered on a bamboo stick and grilled over hot coals.
Tonkatsu is a deep-fried pork cutlet rolled in breadcrumbs.
Shabu-shabu is tender, thin slices of beef held by chopsticks
and swished in a pot of boiling water, then dipped in a sauce before
Soba and Udon are two kinds of Japanese noodle. Soba is
made from buckwheat flour and Udon from wheat flour. They are served
either in a broth or dipped in a sauce, and are available in hundreds
of delicious variations.