Makanan Khas JepangWalaupun di artikel sebelumnya kita dapat menyimpulkan bahwa orang China dan Jepang merupakan satu rumpun (jika versi cerita tersebut memang benar), ternyata masakan khas Jepang dan masakan khas China memiliki perbedaan. Makanan khas China, lebih banyak menggunakan daging-daging babi, sedangkan makanan khas Jepang, lebih banyak menggunakan ikan-ikanan. Mari kita lihat keunikan makanan khas Jepang....SashimiSashimi (刺身) adalah makanan Jepang berupa makanan laut dengan kesegaran prima yang langsung dimakan dalam keadaan mentah bersama penyedap seperti kecap asin, parutan jahe, dan wasabi.
Makanan laut segar seperti ikan, kerang, dan udang kar
Sup Miso
Nori (海苔, のり) adalah nama dalam bahasa Jepang untuk bahan makanan berupa lembaran rumput laut yang dikeringkan. Nori digunakan sebagai hiasan d
Sushi
Onigiri
Daging dipanggang di atas api dari arang atau gas dengan memakai kisi-kisi dari besi atau di atas plat dari besi (teppan). Potongan daging berbentuk segi empat sering ditusuk dengan tusukan dari logam sebelum dipanggang. Sayur-sayuran seperti paprika, bawang bombay sering ikut dipanggang bersama daging. Di rumah makan yakiniku, sesudah dipanggang, daging yang berukuran agak besar sering perlu dipotong dengan guntin
Natto
Sukiyaki
Bentō (弁当 atau べんとう) atau o-bentō adalah istilah bahasa Jepang untuk makanan bekal berupa nasi berikut lauk-pauk dalam kemasan praktis yang bisa dibawa-bawa dan dimakan di tempat lain. Seperti halnya nasi bungkus, bentō bisa dimakan sebagai makan siang, makan malam, atau bekal piknik.
Although in the previous article we can conclude that the people of China and Japan is a family (if the version of the story is true), it was Japanese cuisine and cuisine of China have differences. China traditional foods, more use of pork meat, while the typical Japanese food, more use of fish-fisheries.
Let us see the uniqueness of Japanese traditional foods ....
SashimiSashimi (刺身) is a Japanese food with fresh seafood straight excellent eaten raw with seasonings such as soy sauce, grated ginger, and wasabi.
Fresh seafood such as fish, shellfish, and crayfish served in a small slice of easy to eat, are small shrimp than just peeled the skin and removed his head alone.
Tsuma is the name for an accompanying food that can be cut turnips long with very fine size, green leaf called Oba (Aojizo), or the like Wakame seaweed and Tosakanori.
Sashimi is also meant to enjoy something in the raw state, ranging from pieces of raw horse meat (Basashi), chicken (Torisashi), chicken liver or beef liver, until the pieces of curd Konnyaku and called Yuba.
In the Kansai region, sashimi better known as O-tsukuri.
Miso SoupMiso soup (miso 味 噌 汁 shiru) is a Japanese dish of soup with dashi base material plus the contents of a small soup or seafood and vegetables were given miso to taste. Enjoyed miso soup tureen with a lift and drank the liquid, while the contents of soup eaten with chopsticks.
In general, miso soup, served with white rice as a breakfast menu in many homes in Japan. Miso soup is usually eaten at home, even if there is also miso soup is served at the cafe or traditional Japanese restaurant (ryotei). Instant miso soup is miso soup in a pretty package is brewed with hot water.
Miso soup is a very simple dish that is very easy to prepare in a short time, the materials were just a broth of katsuobushi, some contents of soup, and miso. Although miso soup is the most simple dish, the resulting taste can vary depending on the type used for miso soup, how to take stock of the katsuobushi and skills of people who made them.
In Japanese culture that makes rice or rice from various types of grains as a main dish, miso soup has an important role as a food ultimate companion.
In general, the main food everyday Japanese people since ancient times called 一 汁 一 菜 (ichijū issai) of a set of rice with a soup such as miso soup and a kind of side.
SeaweedNori (海苔, のり) is the name in Japanese for a sheet of food, dried seaweed. Nori is used as a garnish and flavoring a variety of Japanese dishes, side dishes, while eating rice and light food such as senbei. The raw material is algae such as Porphyra species Ueda Porphyra pseudolinearis known as Iwanori and Porphyra yezoensis Ueda.
Although color can not hold onto quality, high-quality nori sheets are generally greenish black color, while the lower-quality nori is green to light green.
Japan, China, and Korea is the largest producer in the world nori. In the PRC, called nori hǎitái (海苔), and in Korea called the gym (김).
Korean famous spicy nori sesame oil, chili pepper, and grains are rather coarse salt so that the typical smell and taste a little spicy.
SushiSushi (鮨, 鲊, or usually すし, 寿司) is a Japanese food consisting of rice is formed with side dishes (neta) of seafood, meat, vegetables, raw or cooked. Sushi rice has a soft taste sour because of rice seasoned with vinegar, salt, and sugar.
The origins of the word sushi is an adjective for the sour taste that is written with kanji sushi (酸し). At first, sushi written in kanji 鲊 is the term for one type of fish preservation is gyoshō (鱼 醤) who smear the fish with salt, yeast powder (麹 Koji) or sake lees (kasu 糟?).
Writing sushi 寿司 use kanji which began in the mid-Edo period is a way of writing Ateji (written with other kanji that reads the same).
RamenRamen (拉 麺; ラーメン) is a Japanese soup noodle dish that originated in China.
Japanese people also mentioned as Chūka buckwheat ramen (中華 そば buckwheat from China) or Shina buckwheat (支那 そば) for o-soba noodles or Japanese soba noodles are often also means noodles.
OnigiriOnigiri (おにぎり, 御 握り) is the Japanese name for food in the form of compressed rice while still warm so that the triangular-shaped, round, or like the sack of rice. Also known by another name Omusubi, who reportedly used the term in use among women in the imperial palace to call Onigiri. Onigiri eaten by hand, do not use chopsticks.
In Indonesia, Onigiri can be found in the Japanese food and the leading supermarkets in the restaurant that offers Japanese food.
In China, known by the name Onigiri fàntuán (饭团)
Dorayaki (どら やき. 銅鑼 焼き, ドラ 焼き) is a cake that comes from Japan. Dorayaki belong to the category of traditional Japanese cake (Wagashi) that looks a bit chubby round, consisting of two pieces of cake are held together with red bean paste. Dorayaki has a soft texture similar to Japanese cake called Kastela for dough containing honey.
In Indonesia, is confectionary foods was introduced in Indonesia along with the anime Doraemon. Character Doraemon has a penchant for eating cake Dorayaki. Dorayaki sold in pastry shops in Indonesia, it has adapted to local tastes such as Dorayaki contains a mixture of chocolate and cheese. Dorayaki also known in Indonesia with the title Obanyaki.
In Japan, Obanyaki better known Imagawayaki (今川 焼き). Although Obanyaki have similar shapes with Dorayaki, cakes Obanyaki thicker than Dorayaki.
Obanyaki also usually baked in front of the buyer while Dorayaki previously roasted and sold in packaging.
Yaki NikuYakiniku (焼 肉, roast beef) is a Japanese term for grilled meats or roasted over a fire. In a broad sense, also includes a variety of yakiniku cooking beef, pork, or grilled offal, such as steak, grilled lamb chops (jingisukan), and barbeque.
Meat grilled over a fire of charcoal or gas using the lattice of iron or on the plate of iron (Teppan). Steaks quadrangular often pierced with a twinge of metal before baking. Vegetables such as peppers, onions, often come with roasted meat. Eat yakiniku at home, after roasting, meat rather large size often needs to be cut with scissors in front of visitors.
Yakiniku is often said to derive from the Korean dishes such as Bulgogi and Kalbi, and yakiniku often called Korean-style BBQ. However, yakiniku in Japan are often different from the Korean-style grilled meats such as in the case of soaking meat sauce. Likely originated yakiniku grilled dishes offal pieces called Horumonyaki. Horumonyaki created by Korean immigrants in the Kansai region after World War II. The term "horumon" in "horumonyaki" comes from the Kansai dialect "horumon" (discarded objects) are used to describe the innards. Differences yakiniku with Bulgogi or Kalbi has become very blurred, because both are also called "yakiniku" in Japan.
In yakiniku restaurant, guests choose their own desires raw meat, one by one according to the type or a set of meat on the plate. Visitors welcome home dinner is grilling their own meat. Grill meat on the table visitors, and the grill can be a source of meat with gas or charcoal fire. Before you eat, meat dipped in a sauce called tare. This sauce is made from a mixture of materials such as soy sauce, sake, sugar, garlic, and sesame. In addition, yakiniku is often enjoyed with salt, pepper, and lemon juice.
Yakiniku eaten with white rice, while the typical food
NattoNattō (纳豆) is a traditional Japanese food made from fermented soy beans, usually eaten for breakfast. Nattō contains many proteins but has a strong odor. In Japan's most famous nattō in the eastern Kanto region.
Nattō usually eaten with warm rice mixed with soy sauce. Hokkaido and Tohoku in the north, nattō served with sugar. Nattō also used for other foods, such as sushi nattō, nattō toast, in miso soup, salad, Okonomiyaki, with spaghetti, or fried. Nattō which can be eaten as a dried snack.
There was also ice cream nattō.
SukiyakiSukiyaki (すき焼き, スキヤキ?) Is thinly sliced beef, vegetables, and knew in an iron pot cooked at the table with boiled way. Sukiyaki eaten by dipping pieces of meat into the chicken egg.
Vegetables for example Sukiyaki onions, leeks, chicory, shungiku (a leaf from the family tree chrysanthemums), shiitake mushrooms and Enoki mushrooms.
As a complement added shirataki ito konnyaku or glass noodles shaped like a clear or slightly colored gray.
TakoyakiTakoyaki (たこ焼き) name of food origin in Japan's Kansai region, the shape of small balls with a diameter of 3-5 cm is made from wheat flour dough filled with pieces of octopus in it.
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