Unexpected Facts About Unique Dishes
Japan offers a wide range of menu items and ingredients, from high-end Japanese cuisine such as sushi and kaiseki meals to home-cooked dishes. Particularly, home cooking has evolved uniquely in each region, while also adopting and adapting foreign dishes into the Japanese culinary scene, leading to a diverse food culture.
Chinese Cuisine + Indian Cuisine + Western Cuisine = Japanese Cuisine
Japanese food culture has two major influences: the traditional influence from China and the Western-style cuisine that spread after the Meiji Restoration. Curry rice, which was introduced from the UK, a country that had colonized India, and ramen, which came from China, are now popular national dishes in Japan.
A Tasty Journey with Wheat-Based Dishes
After World War II, during a time of food scarcity, dishes made from wheat flour became popular in Japan. Takoyaki and okonomiyaki are notably famous as local Japanese foods worldwide.
Okonomiyaki
Okonomiyaki is a type of grilled dish made primarily from wheat flour batter mixed with eggs, cabbage, meat, seafood, and noodles as desired. It originated from “one-penny Western food” during the post-war food crisis, generously incorporating shredded cabbage to satisfy hunger.
Hiroshima-style Okonomiyaki
Hiroshima-style okonomiyaki developed around the same time as Osaka-style okonomiyaki. This style features ingredients layered on a thin batter and grilled. The structure helped save on flour, and the addition of cabbage and Chinese noodles provided a satisfying meal.
Monjayaki
Monjayaki is cooked on a griddle using a thin wheat flour batter mixed with sauce and seasonings. Its liquid consistency and mushy texture after cooking are distinctive features. Monjayaki is now a regional food limited to Tokyo, Saitama, Gunma, and Tochigi but is considered the root of the widely recognized okonomiyaki.
Takoyaki
Takoyaki are ball-shaped and made by baking a wheat flour batter with octopus and condiments inside. Previously, ingredients like konjac and beef were used, but it has evolved under the influence of Akashiyaki to include octopus. Takoyaki stalls are common at shrines during New Year’s visits and festivals.
Akashiyaki
Akashiyaki is a local dish from Akashi City, using octopus, chicken eggs, wheat flour, and wheat starch. Different from takoyaki, it uses a lot of eggs and is dipped in dashi (broth made from kelp and bonito flakes) before eating.
A Tasty Journey with Tofu Dishes
Tofu, invented in China about 2200 years ago, was introduced to Japan 1300 years ago and has since evolved uniquely. It is now a central ingredient in Japanese cuisine with many varieties available.
Tofu
Tofu is made from soybeans, turning soy milk (squeezed from cooked soybeans) solid using a coagulant derived from seawater. It is nutritious, rich in protein, and can be enjoyed both warm and cold.
Fried Tofu
As the name suggests, fried tofu is simply tofu that has been fried, resulting in a crispy exterior while maintaining the softness of tofu inside. It is used in many dishes, especially in winter hot pot dishes.
Thick Fried Tofu
Thick fried tofu is made by deep-frying tofu, resulting in a crispy exterior and a soft interior. It can be enjoyed as is or used in various dishes like stews and stir-fries.
Fried Thin Tofu
Fried thin tofu is thinly sliced tofu that is deep-fried, creating a hollow inside. It is commonly used in inari sushi and as a topping for udon and soba noodles.
Yuba
Yuba is made by skimming the solid film that forms on the surface of boiling soy milk. It can be eaten as is or used in rolls, fried dishes, and stews. It is known for its soft texture and unique flavor.
Koyadofu
Koyadofu is freeze-dried tofu, which gives it a sponge-like texture. It is rehydrated in water before being used in dishes like stews.
Okara
Okara is the cottony by-product of pressed soybeans. It is rich in dietary fiber and mainly used in side dishes. It is also popular as a diet food.
A Tasty Journey with Japanese-style Foreign Dishes
Japan has many dishes that originated from Europe, China, and India but have been uniquely adapted to Japanese tastes. Here we introduce some representative dishes based on foreign cuisines.
Curry Rice (Japanese-style Indian Cuisine)
Curry rice is a Japanese adaptation of Indian curry, consisting of vegetables and meat simmered in a curry sauce and served over rice. The use of Japanese curry roux allows for customization in spiciness and ingredients.
Omurice (Japanese-style Western Food)
Omurice is a Japanese Western dish where chicken rice (rice sautéed with chicken and onions) is wrapped in an omelet. It is typically flavored with tomato ketchup, though variations with demi-glace or cream sauce also exist.
Hayashi Rice (Japanese-style Western Food)
Hayashi rice consists of beef and onions simmered in a demi-glace sauce served over rice. The sauce is made with red wine and tomato ketchup, creating a rich and sweet flavor.
Croquette (Japanese-style Western Food)
Croquettes are made by mixing potatoes with meat and vegetables, coating them in breadcrumbs, and frying. They have a crispy exterior and a soft interior, with variations including seafood and curry flavors.
Menchi Katsu (Japanese-style Western Food)
Menchi katsu is made from ground meat (usually a mix of beef and pork) mixed with onions, breadcrumbs, and eggs, shaped, coated in breadcrumbs, and fried. The exterior is crisp, while the interior remains juicy.
Fried Gyoza (Japanese-style Chinese Cuisine)
While traditional Chinese gyoza is typically boiled (water gyoza), the popular version in Japan is fried, containing pork and vegetables wrapped in a skin and pan-fried. A good fried gyoza is characterized by a crispy bottom and a juicy interior, typically dipped in a sauce made from soy sauce, vinegar, and chili oil.
A Flavor Journey Through Distinctive Ingredients
In mountainous regions such as Nagano Prefecture, where animal protein is hard to come by, a culinary culture using insects as ingredients has taken root. Especially locusts, pests of rice crops, have been utilized as ingredients while also serving as a means of pest control. Additionally, in places like Akita Prefecture, aquatic plants with unique textures have been used as food.
Konnyaku
Konnyaku is made from the konjac plant, which belongs to the taro family, and is commonly used in Japanese cuisine. It has a gelatinous texture and is almost tasteless and odorless. It is primarily used in stews, miso soup, pork soup, and as an ingredient in hot pot dishes. Known for being low in calories, it is also popular as a diet food.
Junsai
Junsai is an aquatic plant and a specialty of Akita Prefecture in the Tohoku region. It is known for its smooth texture and unique fragrance, and is primarily used in vinegared dishes and hot pots.
Chikuwa
Chikuwa is a Japanese food made by forming fish paste into tube shapes and then baking or steaming it. Known for its mild white fish flavor and chewy texture, it is commonly used as a snack with drinks or as an ingredient in “oden.”
Kamaboko
Kamaboko is made from ground fish meat and is known for its firmer texture compared to chikuwa. It is typically formed into semi-circular slabs and steamed. Its distinctive bright pink and white design makes it a popular topping for udon and soba noodles.
Wasabi
Wasabi is a plant native to Japan, known for its strong, pungent flavor. It is served with sushi and sashimi, enhancing the subtle flavors of the dishes.
Edamame
Edamame are young soybeans, known for their green color. They are typically boiled and salted to eat directly, or used in various dishes. They are rich in protein and dietary fiber and are popular as a snack with drinks at bars and restaurants.
Shichimi Togarashi
Shichimi togarashi is a Japanese seasoning made from a blend of seven spices: chili pepper, black sesame, white sesame, nori, yuzu peel, sansho, and hemp seeds. Known for its spicy kick and aromatic flavor, it is commonly used on udon, soba, and rice bowl dishes.
Inago
Inago no tsukudani is a traditional Japanese dish made by sweetly and spicily simmering a type of grasshopper called inago with sugar and soy sauce. It has been a traditional food in rural Japan, utilizing insects as a unique ingredient.
Hachinoko
Hachinoko is a traditional dish from mountainous regions, made by cooking bee larvae and pupae in a sweet and spicy sauce with soy sauce and sugar. It offers a unique flavor and creamy texture, and is another example of using insects as ingredients in Japanese cuisine.
