Japanese restaurants rating. Japanese food

Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We don't know much about her cuisine, but we all know what sushi and rolls are.

Minimalism is main criterion 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 the choice is, check out 12 traditional Japanese dishes!

Dish number 1. Sushi and rolls

Not surprisingly, sushi and rolls are at the top of the list of traditional Japanese dishes. The proposal to visit Japan in order to try the dishes, the recipes of which every provincial chef knows, seems strange. Today, in a restaurant with any cuisine, you can find "Gunkan-maki", "California" and "Philadelphia" without issuing a visa and a passport. The best taste qualities can only be demonstrated by sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Each restaurant has an aquarium or even a pond with live fish, which are caught directly to the table.

Dish number 2. ramen

The second line of traditional Japanese dishes is occupied by ramen. In Asia, thick soups are very popular: Thai Rad Na soup immediately replaces the first and second courses. Japanese ramen is its close relative. It is sold by both street food vendors and gourmet restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced by another. The base is a meat broth made from chicken, pork, and sometimes fish. Broad wheat or rice noodles are boiled in the broth, seasoned with eggs, green onion and algae. The skill of a ramen chef in Japan is measured by checking the texture of the meat in the soup: it should resemble mashed potatoes.

Dish number 3. Tempura

Another traditional Japanese dish rightfully occupies the 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 spied on a recipe for a lenten dish from the Portuguese missionaries and made a cult out of it. In every house in the country you can find a special pan for tempura, which is taken out before parties, friendly gatherings. Fresh shrimp, fish, vegetables and even fruits are fried in it with a small amount of oil. A special taste is given to it by a batter made from an egg, ice water and flour, beaten to the state of air bubbles.

Dish number 4. Okonomiyaki

The Japanese also found a replacement for burgers: they call it okonomiyaki, which means “fish cake”. Grated cabbage or pumpkin, flour, cheese, egg and water are used as the basis for the flatbread. Ingredients are mixed and poured thin layer in a frying pan to bake a pancake. Finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna pulp. The size and filling of tortillas in each region of Japan is different: in Kansai they are much larger than in Tokyo.

Dish number 5. Shabu-shabu

This traditional Japanese dish gets its name from a type of kitchen utensil. A shabu-shabu is a deep metal plate that can be heated in an oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Separately, cold cuts of duck, pork, lobster and chicken fillet are served: its pieces are dipped in warmed broth immediately before use. Shabu-shabu is such a hearty dish that it is only served on the table during the cold season.

Dish number 6. Miso

Miso soup is served as a side dish to any dish other than desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mix Top with 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 number 7. Yakitori

The Japanese could argue with Caucasian peoples for the right to be called the inventors of barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. For Japanese barbecue, both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable. When frying, the meat is poured with the same mixture, which is called "tare". Yakitori is sold in small shops found on every corner. The Japanese do not consider it necessary to spend personal time preparing dinner after the end of the working day: before returning home, they buy yakitori and beer or sweet carbonated drinks.

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 stuffed 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. The onigiri is prepared by the girls: they place the rice and stuffing in the palm of their hand, and then roll the mixture into balls. In restaurants located in Tokyo, you can try a variety of onigiri such as umeboshi - a plum filling with salt and wine vinegar.

Dish number 9. Soba

Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own kind of noodles. This traditional Japanese dish is made with buckwheat flour, which gives pasta taupe color. Soba is boiled, thrown into a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast food establishments, soba is added to chicken broth to get an almost instant soup. Eminent restaurants serve buckwheat noodles with crabs and lobsters.

Dish number 10. gyudon

Translated from Japanese, this word means "a bowl of beef." Acute a traditional dish, popular with Japanese men due to its high calorie content and satiety, it is not inferior in sharpness to Thai culinary masterpieces. What distinguishes gyudong from soba is the amount of meat: when serving, two or three tablespoons of rice and a few handfuls of stew with wine are placed on a plate. Garnish topped with raw chicken yolk. The restaurants of the Japanese capital serve a variety of gyudon - katsudon with a chop weighing at least 500 grams.

Dish number 11. Yakiniku

Japanese men gather in a company, compete in the art of cooking fried meat on a grill. The brazier is installed on a clay pot with red-hot coals. Each man has his own recipe for yakiniku, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using top quality marbled beef.

Dish number 12. Suama

Desserts are not very popular in Japan, but neither an adult nor a child can resist sumama. This cake is made from rice flour and fine cane sugar: the components are ground in a mortar, adding pink dye. The color of sakura petals symbolizes this country, so cooks are not allowed to change the shade of the dye.

• Preparation: 1. Cook the rice for the roll (see instructions) Preparation: - Weigh exactly the rice! - Rinse the rice with water, draining the water 3-4 times! - Weigh on the scales (there will be a little water left in the rice after promethium) add water. - Put on the stove and turn on the maximum. Boil. After, reduce to a minimum and cook for 16 minutes. - Take it off the stove...
  

• Let's prepare the rice as for sushi and rolls: Rinse the rice well. Fill with water in a ratio of one to one. We put the pan with rice on the fire under the lid. After boiling, reduce the heat to a minimum and simmer for 15 minutes. We do not recommend opening the lid. While the rice is cooking, prepare the dressing. To do this, take rice vinegar and mix well ...
  

• 1) At the beginning of cooking, rinse the rice thoroughly and boil until tender. 2) When the rice is cooked, add rice vinegar to it and stir. 3) As a filling, I took scallops, which were sold already peeled. We will fry them in a lemon-garlic sauce, for the preparation of which we will need a couple of tablespoons of lemon...
  

• 1. Prepare crumbly (!) (not paste) rice. 2. Thoroughly mix the cooked and cooled rice with a portion of 1-2 tablespoons of capelin caviar with smoked salmon. 3. Wrap the mat with a plastic bag, 4. Put a sheet of Nori on top of the mat with the glossy side down 5. Lay out the rice mixture and evenly distribute it over the surface of the Nori (from the far edge ...
  

• 1. Mix water and teriyaki marinade. Put the chicken on, cover the plate cling film and refrigerate for half an hour. 2. Dip chicken in paper towels. Fry for 1 minute on each side over medium heat. 3. Reduce the heat to 3 and pour in the marinade. Cook sauce until thickened. This usually takes 20 minutes. You can add about...
  

• Cooking delicious beef stew with vegetables seasoned with soy sauce and sesame seeds. A very tasty and simple dish for the festive table, and for every day. Be sure to try the Japanese meat! The meat is very aromatic and tasty. I assure that all members of your family will like this dish!
  

• In this video, I talk about how to choose the right sushi rice and how to cook sushi rice in different ways. All proportions and ingredients are indicated in the video. At the end of the video, see what beauty can be cooked from sushi rice. :) Cook with good mood and you will definitely succeed! :)
  

• I bring to your attention a very tasty dish - SUSHI CAKE. This dish is for those who love sushi and rolls, and generally love Japanese cuisine. The dish is very tasty, presentable and easy to prepare. Sushi cake is a decoration for any holiday table. Prepare a sushi cake and the sensation from guests and relatives is guaranteed to you.
  

• Prepare the ingredients for the California rolls. We need: sushi rice, nori seaweed, snow crab, avocado, fresh cucumber, tobiko. Boil rice in advance. Cut the avocado into slices and peel. Cut avocado and cucumber without peel into thin long strips. Crab sticks cut into pieces. Add caviar and butter...
  

• To prepare Philadelphia rolls, you will need: sushi rice (cook rice in advance), nori seaweed, cream cheese (Philadelphia or another), fresh salmon, avocado, fresh cucumber. How to cook Philadelphia rolls at home: Peel the cucumber and cut into long strips. Peel the avocado. Cut avocado...
  

• Twist the pork tenderloin through a meat grinder to create minced meat. Minced meat salt, pepper, add spice for meat. Form two patties and fry vegetable oil in a pan for 1.5 minutes on each side. Get the finished cutlet on a plate, put the cheese on top and cover with a lid or another plate so that the cheese melts on a hot ...
  

• Dissolve gelatin in 50 ml of water. Boil milk with sugar, cool slightly and mix in the gelatin solution. Beat the egg whites into a firm foam. Without ceasing to beat, pour in hot milk-gelatin syrup, add 1 tbsp. l. lemon juice. Beat for about 5-7 minutes. Cool down. Put a little milk mixture on the bottom of the container with a spoon, place ...
  

• Boil rice "Japonika" according to the instructions on the package (we wash the rice until the water is completely transparent, pour it into a saucepan, pour cold water in a ratio of 1:2, bring to a boil and boil until cooked for 20 minutes under a lid over low heat.) While the rice is cooking, rinse and cut the pepper, avocado and cucumber into strips. Cut the fish into thin...
  

• Crack the eggs into a bowl and beat with a whisk. It is not necessary to beat very actively. Then add sugar and liquid honey. Mix. Dissolve soda in water and pour into the egg mass, mix. Then gradually add all the flour and mix well until smooth. The dough should turn out like thick sour cream. Cover the finished dough with cling film and...
  

• 1. Wash cucumbers, dry. Cut into thin slices with a vegetable peeler. 2. Put on sliced ​​cucumbers in a cup. 3. Prepare the marinade: pour sugar (TM "Mistral") into a cup, add soy sauce, rice vinegar and ginger. Mix well. 4. Fill the sliced ​​\u200b\u200bcucumbers with the prepared marinade. Stir, send for 30 minutes in the refrigerator ....
  

• Dissolve sugar in warm water rice flour and interfere. Flour should be 2/3 hard rice flour and 1/3 glutinous rice. You should get a very soft plastic dough, similar to plasticine, it does not stick to your hands and dishes. Divide the dough into equal parts and roll into balls, slightly larger than a walnut. Boil the balls...
  

• First you need to prepare the dough. To do this, pour into the HP bowl warm water, add sugar and salt, pour in oil, add flour, yeast and baking powder. Put in the "Dough" mode for 1.5 hours. If kneading by hand, first you need to dissolve salt and sugar in water, add butter, then pour flour mixed with yeast and baking powder in small portions ....
  

• For the dough, mix flour, sugar, salt, milk powder and yeast. Carefully add water and mix again. Add softened butter and knead the dough (it should be soft, sticky to your hands). Roll the dough into a ball and knead, beating it on the table, for another 5 minutes. Cover with cling film and leave to rise. Rub the oil to cover...
  

• Boil the rice until cooked, as indicated on the package, put it in a colander and rinse a little with cold water. Peel and grate the carrots on a coarse grater. Peel the onion and cut into cubes. Fry onions and carrots in vegetable oil. Cut the sausage into thin strips. Add it to the fried vegetables, pour in the soy sauce and fry a little. Then...
  

• Pour the rice mixture with water in a ratio of 1: 2.5, bring to a boil, reduce the heat to low and cook under the lid until the moisture disappears, about 35 minutes. Peas boil, mix with rice, add soy sauce. Rinse the liver, salt, sprinkle with red pepper. Roll in flour and fry on both sides in very hot oil, drizzle with...
  

• detailed way cooking, see the video recipe)) Watch the video and subscribe to my culinary channel and leave comments
  

• There are few people who remain indifferent to the famous dessert - cheesecake, although cooking it is quite laborious. But a Japanese girl came up with its analogue, which is prepared simply and quickly enough. We recommend that you try it too. As a result, you will get a light, airy dessert with the taste of a classic cheesecake. 1.White...
  

• I take part in a test drive with Bosch, test the Bosch AutoCook multicooker and continue my virtual gastronomic journey. Let's move to Japan. 1. Put the salmon ready for cooking into the bowl of the Bosch AutoCook multicooker, sprinkle with lemon juice, season with salt and pepper, select the “Stewing” mode, set the duration ...
  

• Japanese fast food, which turned out to be never fast food, but a healthy breakfast (as for me). Well, traditional rice, chicken, soy sauce. Yummy. 1. Cut the chicken breast 2. Cut the onion into half rings 3. Measure 3 tablespoons of soy sauce into a heated pan. Add some water and 1 teaspoon of sugar. Stir until dissolved...
  

• This is my first Onigiri, it turned out quite tasty, although I have a cool attitude towards oriental cuisine, I had to reconsider my views. For a light snack, it justified itself. All cool mood and bon appetit. 1. Boil the rice 2. Cut the nori sheet into small strips 3. Form a cake (kolobok) with stuffing inside (in my ...
  

• A great savory appetizer that doesn't take long to prepare, thanks to minced meat from the Outskirts. 1. Peel and grate the ginger on a fine grater, do the same with a clove of garlic. Mix with minced meat, yolk, soy sauce. Add white pepper and breadcrumbs. 2. Stir the minced meat thoroughly, wet hands roll into balls the size of...
  

• 1. Mix all the ingredients for the filling: minced meat, finely chopped onion, garlic, herbs and spices. Knead the dough. 2. Roll out the dough into a thin layer and cut out cakes with a diameter of 6-8 cm. 3. Put 1-2 tsp on the dough base. fillings, grease the edges with water and pinch the edges, overlapping from one edge. 4. Heat oil in a frying pan, put gyoza in the frying pan...
  

• Summer is the time to grill, and it doesn't have to be meat or fish. Today I propose to grill the liver and melon. Rinse the chicken liver, let it drain and marinate in a mixture of soy sauce, rice vinegar, brown sugar and grated ginger and leave to marinate for about 2 hours. Wrap pieces of pickled liver in plates ...
  

• Wash the breasts, dry. Make cuts in the skin with a sharp knife, being careful not to cut the meat. Put the prepared breasts in a deep plate, pour over the Teriyaki and leave to marinate for 30-45 minutes. Lightly brush a frying pan with Ideal Mild Taste olive oil, place the breasts skin side down and fry over very high heat for 5 minutes each...
  

• Whisk eggs together with soy sauce and sugar. Add finely chopped onion and stir. With the help of culinary scissors, cut out 1 circle from the elevator, with a diameter equal to the diameter of the pan. For the filling from the second sheet, you need to cut a small rectangle in order to wrap the fish in it. It should turn out a cylinder with a fish inside ....
  

• 1. Peel the onion, cut into cubes and fry until golden on olive oil. Cool down. 2. Add the egg, bread crumbs, fried onion and oyster sauce to the minced meat, salt and pepper. 3. Stir the minced meat well, divide into portions for cutlets. Flatten each serving slightly and put a piece of cheese weighing 15-20 grams in the center. Connect the edges and blind ...
  

• Cut the mackerel into fillets, marinate in soy sauce, mirin and chopped ginger root. Marinate 1 hour. While the fish is marinating, let's take care of the eggplant. Cut the onion, fry in IDEAL olive oil. Add chopped eggplant, fry, stirring until tender. Mix miso sauce with sugar and 2 tbsp. spoons of water. Add to eggplant, ...
  

• Lightly freeze the beef, then cut into very thin slices. Wash vegetables, clean. Cut onions and potatoes into large cubes, carrots into circles. Pour "Ideal" olive oil "Mild taste" into the bowl of the multicooker, put the chopped meat and cook on the "Frying" program for about 7 minutes, turning the pieces over during cooking.Add...

Culinary community Li.Ru -

If you are tired of empty cereals, I suggest preparing a savory and very easy-to-prepare Japanese dish. Everything will turn out great for you, even if you don’t know how to cook.

Each country has its own way of making an omelet with its own special ingredients. Japanese omelette with rice will surprise you with its composition, but also beautiful way filing.

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Chicken "Katsu"

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Chicken fillet in Teriyaki sauce

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Salad "Chuka"

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"Chakin Shibori" Japanese dessert

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With stunning natural scenery and a distinct national and cultural identity, Japan is a place to visit at least once in a lifetime. This East Asian island is also home to some delicious and freshly prepared dishes.

Japan, unique and deceptive, is a land of opposites. It combines tradition and modernity, a huge number of bustling cities along with magnificent natural landscapes. The food of this country is known to be very nutritious and dietary, consisting of fresh vegetables and seasonal products. We have selected 10 dishes to try while in Japan.

Sushi

Sushi is raw fish laid on a compressed ball of rice, lightly seasoned with vinegar. Recipes and fillings for sushi are extremely diverse, for example, spicy caviar sea ​​urchin or thick, juicy amaebi (sweet shrimp) - once you try them, you will definitely not be disappointed. But despite the sublime image of sushi, it is primarily street food.

ramen

Ramen, or egg noodles in salty broth, is a favorite among Japanese "night" dishes. Ramen is a perfect example of borrowed, in this case from China, a dish to which the Japanese have given their special taste. There are 4 main types of ramen broth: tonkotsu (pork bone broth), miso, soy sauce, and salty broth. Fukuoka is famous for its tonkotsu ramen and Hokkaido for its spicy miso ramen.

Unagi

Unagi is river eel roasted on charcoal and seasoned with sweet barbecue sauce. According to folk beliefs, unagi - ideal remedy during the hot, humid and exhausting Japanese summer. This delicacy is reminiscent of old Japan, and most eel restaurants capture this atmosphere perfectly. Freshly caught unagi can be tasted from May to October.

Tempura

Light and airy tempura Japanese version the world's well-done food (although it is most likely that such food gained fame in the Land of the Rising Sun thanks to Portuguese merchants). Seafood and vegetables in batter, traditionally fried in sesame oil, are served with a small amount of salt or soy sauce with grated radish for dipping tempura.

Kaiseki

Kaiseki is part of the Japanese dinner, and the ability to prepare such a dish is equated with Japanese haute cuisine. Several centuries ago, kaiseki was a meal served during the tea ceremony in (it should be noted that to this day it remains the capital of kaiseki).

Kaiseki is a simple set of dishes served in the most meticulous manner on exquisite tableware. Only fresh ingredients are used for its preparation. The choice of ingredients for each dish depends on current season.

Soba

Soba, long thin buckwheat noodles, has long been a staple in Japanese cuisine. It is especially popular in mountainous regions, where frost-resistant buckwheat crops are valued higher than rice. Soba is served either hot with soy sauce or room temperature with broth on a bamboo mat. Purists who don't like noodles boiled in soup prefer the second option.

shabu shabu

The name of the dish comes from the sound that occurs when thin slices of beef or pork are lowered with chopsticks into a boiling broth. This is an extremely sophisticated dish. A plate of marbled meat is served at the table, which the visitors cook themselves. Moment - and the mouth is already full of food.

Okonomiyaki

Okonomiyaki, which literally means "fried as you like," food cooked without special efforts, in the best Japanese traditions. This dish breaks typical image fine Japanese cuisine.

Okonomiyaki is a spicy flatbread filled with any number of foods (usually cabbage and pork), sprinkled on top of thinly sliced dried fish, dried seaweed, seasoned with mayonnaise and Worcester sauce. Cooking this dish is very interesting: in most restaurants, diners fry their own okonomiyaki on an electric stove built into the table.

Tonkatsu

The introduction of tonkatsu, a breaded and deep-fried pork cutlet, dates back to the 19th century, when Japan opened its borders to the west. But forget about the European version of this dish, the ingredients and cooking method are absolutely Japanese.

Tonkatsu, especially when made from kuro-buta (a Berkshire pig breed) in Kagoshima, melts gently in your mouth. These cutlets are served with a bowl of miso soup and shredded cabbage.

Yakitori

Returning home after a hard day's work, the Japanese often buy a cold beer and a few skewers of yakitori - pieces of chicken grilled over coals. For yakitori, both chicken meat and its insides are used. Moderately done chicken is served with either salt or tare sauce (made from mirin, sugar, and soy sauce).

Traditional Japanese cuisine, also called "Washoku", was almost completely formed before 1868 - the beginning of the era of Westernization. Despite the fact that Japanese cuisine is very original, authentic and specific, many Japanese dishes are well known outside the Land of the Rising Sun - for example, sushi, sashimi, tempura and buckwheat soba noodles. Moreover, Japanese cuisine is so interesting and unusual that it is perhaps its greatest attraction when visiting the country.

In principle, Japanese cuisine is based on a combination of just a few basic foods - steamed white rice with various main dishes. The meal can be accompanied by miso soup or tsukemono - pickles. The Japanese meal ends, as a rule, with a traditional tea party.

The serving method practiced in the traditional cuisine of this people is very curious. Rice is always served in a separate small bowl, most main courses or ingredients are served separately. The Japanese do not like it when different foods and dishes come into contact with each other on the same plate, so they break them into different dishes.

Traditional Japanese cuisine recipes are characterized primarily by the sparing use of mammalian meat, butter, fats and dairy products. Instead, the Japanese make heavy use of soy sauce, miso, and umeboshi, making the local delicacies quite salty. Since Japan is an island state surrounded by the ocean, since ancient times people here love and know how to cook seafood. According to many respected culinary experts, the Japanese diet relies mainly on cereals with vegetables or seaweed as a main course, a small amount of mammalian or poultry meat, as well as seafood. The most commonly used ingredients are rice, beans, eggs, flour, fruit, meat, mushrooms, noodles, soy products, vegetables and, of course, seafood.

Very important role japanese cuisine takes away natural flavors are dashi, soy sauce, sake, mirin, vinegar, sugar and salt. To remove the fishy smell when using raw fish, ginger and red pepper are used. But the Japanese do not eat garlic at all - this has been the custom since the time of Buddhist monks.

As for the method of cooking, then hallmark Japanese cuisine is very widespread use of raw dishes - sashimi. The Japanese don't understand why cook foods that are tasty and edible raw. It is believed that it is the raw food diet that is the cause of longevity and good health Japanese. In addition, dishes cooked on the grill or steamed, as well as marinated in vinegar, are very popular.

The Japanese culinary tradition is also distinguished by a fairly wide list of classic dishes that are considered a real treasure of Japan. However, there are dishes that all Japanese people love and eat - these are all kinds of rice variations with different ingredients, sushi and sashimi, miso soups, tempura (batter-fried foods), kushiyaki (something like the local barbecue) and tonkatsu (pork steak) .