Guide To 5 Authentic Ingredients Used in Japanese Cuisine

What is Japanese Cuisine?

Japanese Cuisine is a distinctive type of cuisine from other East-Asian cuisines like Indonesian, Korean, Singaporean, and Thai. Although, seafood food is the primary source of diet which is available in East-Asian countries. The most prominent ingredients in Japanese food are noodles, fish, and rice. Usually, traditional Japanese meals are easy to cook. If all the needed ingredients are handy, Japanese cuisine can be made easily in a few minutes.

Why Japanese Cuisine?

Primary Staple Food Items in Japanese Cuisine

Rice is one primary staple food item that is harvested throughout Japan. Fish is a regular type of protein present in the meal and is used likewise in cooking raw dishes. Yes, we all have heard of SUSHI which is prepared with rice, vegetables, nori sheets, and raw fish. It is typically served with wasabi and soy sauce. However, the list of dishes in the Japanese menu card is substantial and does not limit only to Sushi. Noodle which comes in different shapes and sizes is another common food item that adds nourishment to the meal.

Discover The Japanese Cuisine – The Ingredients And Their Usage

Many first-time diners grumble over the bland taste of Japanese cuisine. But then, do they know, how to blend the taste with Japanese food components on the table? You will experience the same bland taste in Chinese food in the absence of main ingredients like vinegar, dark soy, and schezwan sauce.

Let Us Have A Look At Some Of The Important Ingredients In Japanese Cuisine.

JAPONICA RICE/ SUSHI RICE

Commonly eaten, this Japanese round-shaped, glutinous rice is prominently served as an accompaniment. Deliciously served with Sushi, Japonica rice is slightly sweet. While cooking it can be customized with a little bit of vinegar or Kombu (dried seaweed). Both the ingredients are used differently as vinegar can be simply drizzled whereas Kombu sheets are added to a rice cooker or pot at the time of preparation.

WAKAME – A Wholesome Nourishing

An edible seaweed, Wakame is identified for its nutritious density which is beneficial in the form of Omega 3 content. Using even tiny measures of wakame can enhance the taste, texture, and flavor of the meal. Wakame, a sea vegetable is not pungent in taste and still has a high nutrient value. When combined eaten with starters, salads, and soups, wakame can provide a balanced ratio of vitamins and minerals in a diet. The balanced ratio of important health nutrients plays an important role in managing levels of cholesterol in the body.

MISO PASTE

Miso is high in pro-biotic fibers. Pro-biotic fibers are said to balance the overall inflammation in the body, aiding the essential structure like bone and the nervous system. The ingredient is most commonly used in soups. Miso paste has a strong umami flavor. Japanese Miso Soup is consumed alongside the whole meal. Not typically served as an appetizer or (hours d’ oeuvres) starter served beforehand, in western countries.

GARI / PICKLED GINGER

You should think of GARI as pickled ginger. In Japanese cuisine, GARI is most frequently served as a supplemental side element.

The tangy flavor of pink pickled ginger is a seamless add-on that heightens the flavor of the bland palate. Gari is soaked in a mixture of vinegar and sugar before it is served on the table.

WASABI

Harvested in the mountain area of Japan, WASABI has to go through a grilling cultivation process before it comes down to your table. The original Wasabi has an earthy taste. The spice takes a few minutes to develop an effect. Although available in scant supply, it may offer some unique health benefits. If you are lucky enough to savor the original one.

Don’t Set Your Palate On Fire. Be Aware!

Besides, on the contrary, the imitated WASABI has a solid mustard flavor of horseradish roots. Word of caution, to those who have not tasted Japanese cuisine yet. Frequent eaters know that a tiny quantity is more than enough. People find it hard to put it into their mouths because they experience a blast of spicy mustard, which could be unbearable.

TIP

So next time you go to any Japanese restaurant, make sure you are having real Wasabi, not a substitute.

Thank You For Reading.

&

Do subscribe!