Tag Archive for: Japanese Cuisine
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Jiaozi is the Chinese form of dumplings that has the Japanese variation of Jiaozi is GYOZA. This is originated as traditional Chinese medicine. There are different names for the Gyoza of different countries and for different ingredients, the cooking method also.
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Tempura is a fried dish in which any seafood and vegetables are dipped into the batter of eggs and flour to deep fry it. This dish has many roots from the world while having the name, origin, and cooking techniques. In 1671, the cookbook called "料理献立抄" was written and it has the recipe still used in making the tempura. Tokyo bay was made a great change in Japanese cuisine and still we have the dishes of "Tokyo style (Edo style)". There are many variations of the dish outside Japan.
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Nikujaga is actually a stew dish and, it has two basic elements, beef, and potatoes. This dish is said to be the fusion dish of western and Japanese styles together. Nikujaga is most popular especially in Winters when served with hot soups and rice. In the 19th century, this dish was invented by a chef of the Imperial Japanese Navy. Chef Norman Van Aken used the word FUSION CUISINE. This was the first time used a word for cuisine. Japanese cuisine has a number of dishes that are formed by the impact of other cuisines especially CHINESE CUISINE and WESTERN CUISINE.
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Curry is basically a gravy made up of some specific ingredients, spices, yogurt, cream by adding vegetables and meat in it. karē raisu is Japanese curry. It is served on rice with some vegetables that are pickled. This is thick stew-like gravy or curry. This dish is first time introduced at the MEJI ERA and, the first dish was KARE RAISU. It is also a very popular story that Japanese curry is used to cure BERIBERI disease. For Japan, Japanese curry is the national dish of Japanese cuisine.
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This dish is served in Nabemono style, one bowl having all the elements together. Nabe means hotpot or cooking pot and, Mono means things. This is like a bowl of happiness in winters and a very delicious-looking dish. This dish is versatile because of the vast addition of ingredients in it.
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Honeycomb caramel, caramel sponge, hokey pokey, No matter what you call this pack, we all agree that it is one of a kind. Crunchy, light, and sweet pieces of caramel plunge you back into childhood for sure. Toffee is actually a dessert or candy, the snack that is created by caramelizing the sugar with butter, some salt, flour if required.
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This is actually the most fluffy and spongy cake of Japanese Cuisine. This is sold in many varieties but honey glazed one is the most sold and cooked cake in Japan. This is also a kind of Japanese Confectionery delight known to be as ''WAGASHI''. The name of this cake came up in the 16th century by the Portuguese.
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This dish has huge elements to go through the name but it is simply said that this dish is deep-fried, skewered, cutlets of meat and vegetables. The name ''Khushi'' means ''Skewers''. And ''Katsu'' means ''Cutlets'' which is definitely deep-fried. In Tokyo, this dish is famous for pork meat, while food on skewers is originated from Osaka.
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YAKINIKU is grilled meat inspired by western cuisine. The term Yakiniku is associated with Korean restaurants, in Osaka and Tokyo. From 1872, in the MEJI period, this Korean cuisine influenced Japanese dishes.
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YAKITORI is a very famous and popular dish among food lovers in Japan. KUSHIYAKI is a term used in Japan for grilling and stirring. So this chicken is marinated and then Khushiyahi on charcoal.