Health Benefits of Japanese Cuisine
tempura, sukiyaki, sashimi -- even the words that describe the most
basic of Japanese dishes are exotic and beautiful. Japanese cuisine
is easily one of the healthiest on Earth, with its concentration on
fresh fish, seafood, rice, and vegetables. The zesty sauces and delicate
flavors of fresh foods complement each other beautifully, and the
methods of presentation turn even simple meals into ornate, eye-pleasing
claim easily a dozen different names for rice, depending on how it
is prepared and what is served with it. The most common meal is a
rice bowl, a bowl of white rice served with various toppings or other
things mixed in. So popular is it that the Rice Bowl has even made
its way into the world of Western convenience foods beside the infamous
is a bowl of rice topped with another item of food; domburi tendon,
for instance, is rice topped with tempura and domburi gyudon is rice
topped with beef. The Japanese adopted fried rice from the Chinese,
and a century ago, when curry was first introduced, developed Kare
Raisu, curried rice. It's now such a popular dish that there are many
fast food restaurants that serve several versions of it in take-out
white rice served as a side dish, Japanese cuisine also features onigiri
-- rice balls wrapped in seaweed, often with a "surprise"
in the middle. There is also kayu, a thin gruel made of rice that
nation, it's not surprising that seafood is so prominent in Japanese
cuisine. Sushi and sashimi are both raw fish and seafood with various
spices. The freshest fish is the secret to wonderful sashimi and sushi,
served with wasabi, ginger slices, and soy sauce. The Japanese love
of beauty and simplicity turns slices and chunks of raw fish into
miniature artworks. Fish cut so thin that it's transparent may be
placed on a platter in a delicate fan that alternates pink-fleshed
salmon with paler slices. Sushi is typically arranged to show off
the colors and textures to their best advantage, turning the platter
into paint palettes for the artistry of the chef.
meat plays only a minor role in the Japanese diet, though it has been
taking a larger role over the past fifty years as western culture
sets in. Beef, chicken, and pork may be on the menu with several meals
a week now. One of the more popular meat dishes is "yakitori"
-- chicken grilled on a skewer and served with sauce. A typical quick
lunch might be a skewer of yakitori and a rice bowl featuring sushi
interesting twist on their history, Japan has imported dishes from
other cuisines and "Japanized" them, adopting them as part
of their own food culture. Korokke, for instance, are croquettes adopted
from those introduced by the English traders of the 19th century.
In Japan, the most common filling is a mixture of mashed potatoes
and minced meat. Other western dishes that have been embraced by Japanese
everyday cuisine include omuraisu, a rice omelet, and hambagu, the
Japanized version of an American hamburger.
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the properties and/or functions of food and/or nutritional products.
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