Come To Japan, Do Not Return If You Have Not Eaten Enough Of These 10 Dishes
Japanese food is a wonderful fusion of modernity and tradition, nutrition and art, based on the freshest and cleanest ingredients.Go to Japan, don't go back if you haven't eaten. When it comes to cuisine, Japan has always been a name that not only makes tourists but even the most gourmet culinary experts admire. SushiSushi simply refers to raw fish served with rice mixed with vinegar. However, Japanese artisans have turned this original street food into an art with unique variations in taste and presentation
There are four main flavors: tonkotsu (pork bone broth), miso, shoyu (soy sauce) and shio (salt). Fukuoka is especially famous for its rich tonkotsu ramen while the spicy miso ramen is a Hokkaido specialty. UnagiUnagi is a boneless eel dish roasted over embers and spread with a sweet sauce. According to folklore, unagi is the ideal cooling dish for hot and sultry Japanese summers.This dish is also reminiscent of an old Japan and so every restaurant specializing in eel will bring it to you. diners have a very special traditional feeling. Traveling to Japan, come here from May to October to enjoy unagi made from genuine copper eel
The seafood or vegetable is seasoned with flour and eggs and traditionally fried in sesame oil, when served with a small bowl of salt or a plate of radish mixed with soy sauce. You absolutely must not miss the ebi-ten (ie shrimp tempura). Kaiseki It can be said that kaiseki is both a dinner and an art, one of the dishes that make up a high-class culinary style of Japan (haute cuisine). Kaiseki was born many centuries ago, in parallel with the tea ceremonies held in the ancient capital Kyoto (and thus, today, Kyoto is still the capital of kaiseki), when enjoying kaiseki, you will not have one Fixed menus where dishes are meticulously presented, in small portions into a spacious, sophisticated sophisticated. When eating, people pour into a bowl of noodles with hot soy sauce or cold water (often called hot noodles and cold noodles) placed on a bamboo blinds, next to a little broth to dipping. Those who prefer traditional style often use cold noodles. Shabu-ShabuShabu-shabu is an onomatopoeia in Japanese that describes the sound made when dipping thin slices of pork or beef with a chopstick into a pot of boiling water. Habu-shabu hotpot was first introduced at “Suehiro” (Osaka, Japan) in the early 20th century.
Its main ingredients are beef and vegetable and sliced freshest vegetables. OkonomiyakiOkonomiyaki (also known as Japanese pancake) is a sautéed savory pancake consisting of a variety of ingredients (usually cabbage and pork chops) topped with a layer of fish meat, dried seaweed, mayonnaise and sauce. Worcester. The name of the cake is a combination of okonomi and yaki, meaning "baked the way you like". This can be considered as the most "comfortable and free" dish of the Japanese because it is quite special with the delicate image of other dishes. In most restaurants, the other person will bake the cake on a hot plate on the table. TonkatsuTonkatsu, or deep fried pork dish, began in the late 19th century when Japan opened its doors to Western influences. However, if tasting tonkatsu, many people will not be able to detect its western origin: the ingredients and the meticulous detail of the Japanese brand.
A plate of Tonkatsu - especially if made from meat Kuro-buta pork from Kagoshima - melts softly in the mouth, mingling with the rich flavor of miso soup and the freshness of chopped cabbage. Yakitori A cold beer with a few skewers of yakitori - charcoal grilled chicken - seems to be an evening ritual for many people in the land of the rising sun. Nearly every part of the chicken can be turned into yakitori, chat with your friends and enjoy the perfect steaks with shio (salt) or tare (a soy sauce made with soy sauce). sweet taste) is one of the best things you cannot miss when traveling to Japan.. . Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín
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