I would lie if I tell you the first time I read a letter in a Japanese restaurant I faced a real dilemma and a disturbing if not uncomfortable. I remember I was pretty sure I would, but the problem was that he knew to ask, or even worse did not know I'd end up eating.
I'm sure it's a feeling one way or another, all you had, so I always recommend making the first approach to this kitchen following two basic rules, be accompanied by someone who is already familiar with this meal and enjoy it the first time in a restaurant of renowned quality.
I hope these lines, but only highlight the most significant, help you to make the first approach to taste it or even better, to prepare, although the publicity now has probably already know much of the terminology and dishes.
SOUPS and PASTA
• Miso soup is a soup essential Japanese food and almost conceived as a standard in your posts. Although its main ingredient is the miso (fermented soy beans and cereals) this soup has multiple preparations according to the remaining ingredients.
Soba Noodles • They are medium thick noodles made from buckwheat flour and wheat flour and preparations are varied.
Udon noodles • It is a thick wheat noodles and preparing soup is more typical.
Soba Noodles • They are very thin noodles with wheat flour and preparing soup is more typical.
TOFU • It is very nutritious and very low in fats and sugars that are made from soybeans that are cooked and crushed, and then separating the milk and obtaining coalgula as a "cheese" of soybeans. Is produced in many forms and is widely used in Japanese cuisine.
TEMPURA • It is a very western fried and prepared different kinds of vegetables and seafood, especially shrimp and / or shrimp that are dipped in a sauce specially prepared for this dish with soy and dashi mirim.
SUSHI and SASHIMI
Nigiri Sushi • Perhaps the best known sushi and consists of a piece of fish or seafood on a piece of pressed rice. Fish and shellfish need not be crude even than usual, in cases such as eel or Vieira you can find the fish or seafood lightly braised.
Hoso Maki Maki Sushi or Sushi • It is the thin sushi roll that can be prepared with multiple forms and ingredients inside and outside, but the rice will always be part of the preparation.
Futo Maki sushi • sushi roll is thick as Maki can be made with multiple ingredients. However their thickness allows the use of ingredients which can not be used in the intestine.
Temaki Sushi roll • This is called the hand that has the peculiar form of cone and also can be made with multiple ingredients. Besides its size and not go completely rolled permits the use of other ingredients.
Sashimi • Refers to the cuts of seafood or raw fish and I can say that although at first we find it a bit strange, is exquisite. It is normal to find varieties of fish you like more than others, I recommend you begin with the "easy" as salmon, tuna, mackerel, sea bass and evolve into other textures and flavors.
Place your mouse cursor over each picture to see what is
ACCOMPANIMENTS
• Soy sauce Soy This version clearly serves to wet the pieces of sushi and sashimi that despite what may seem enhance its flavor.
Wasabi • Watch out for is the famous "mustard green" spicy guacamole any similarity is purely coincidental. Important is taken diluted in soy sauce to taste both the sushi and sashimi.
Pickled Ginger • The flavor is very peculiar and strong to appear "colony." I can tell you that at first I did not like and now I love it. No doubt the palate has to be done to this taste that perfectly accompanies both the sushi and the accompanying sashimi.
• Belongs to daikon radish family and is usually eaten shredded accompanying sashimi.
Eda-Name • They are delicious green soy beans that are taken lightly salted and cooked. They are a delicious side dish.
Ah! and for the first time that I referred to, was more than 12 years in Janatomo a "classic" Japanese restaurants in Madrid with more than 30 years behind since April 2005 and transferred to another number from the same Queen Street, with a new environment while maintaining its unique cuisine.
Janatomo
C / Reina, 27
Tel: +34 91 521 55 66
Fax: +34 91 316 58 28
http://www.spainnews.com/janatomo
[...] Terminology of the main Japanese dishes. Leave a comment MeneameBitacorasFacebookTwitter The Imaginarium edible play dough. "[...]
devil chef, I'm sure everyone who read these pages will be very grateful if we "enlighten" us with your wisdom and open your eyes.
Ollvidemos not that the idea of this blog is growing and learning with everyone's comments, but that is impossible if people just simply to discredit the alien.
We also would ask that when you do, take care of your writing a bit more and we will not have any problem with your wonderful explanations are well understood.
Thanks in advance for your input.
actually your site and its content seems to me ke amlgusto and information is not correct and is poorly explained I wonder how someone with so little knowledge dares to say something ke asus not know what i like to order ....
beatriz vylma thanks for your comment, following the contents of the article might start with a soup, followed with a tempura and finish with a plate of sushi or sashimi or even a variety of both.
For dessert I recommend green tea ice cream or red beans, both are good choices.
This would be a very successful dinner for initiation but sla first select sushi instead of sashimi.
interesting article to initiate us into GOURMET JAPANESE LANGUAGE, I WOULD LIKE TO KNOW HOW SERIOUS A JAPANESE PLATE IS, starter, main course, dessert. THOUSAND THANKS
Pepe thank you very much for your recommendation, we'll try also with some Albariño.
Indeed, at this time have taken on numerous occasions the Oroya and its pairing with sushi is spectacular. Otherwise you recommend trying it.
Wine and sushi I have to add that are beautifully and in general the Albariño Rias Baixas any single variety or not.
I have also eaten with Ribeiros, although these are wines less fresh and more complex.
[...] And techniques used to prepare it. Among the many unknown ingredients, terminology, sauces, spices, pasta, and much more. Often, questions arise about where [...]
Thank you. I will keep an eye on your comments. Greetings.
Well, the question is not easy and although I will try to answer to my what I like to drink beer. I recommend blond and not very strong, from our fantastic Japanese as Mahou to Kirin, Sapporo and Asahi.
On the other hand I have to recommend you also try to eat with Sake can continue to beer. As you indicate elborado is a wine with rice, thin, colorless, fragrant aroma and delicate flavor. There are very many types and qualities, and until recently was the most consumed beverage in Japan, recently superseded by the lager, not in vain his marriage with the Japanese cuisine is perfect.
I have wanted to try a wine called Oroya, not expensive, specially developed for sushi by a Japanese winemaker Freixenet. One day I saw a Vips and did not buy it because I was "juju", had not heard anything and then I heard it's pretty well and its blend of grapes Macabeo, Airen, and Moscatel marries perfectly with these Japanese dishes .
I note, for the Sake think deserves a monograph on the blog to help us all to appreciate this wonderful drink and unknown in our culture.
I reread it again and I like this Japanese food. Besides the doctor advised me not to eat a fat ...
Yesterday I passed by a Japanese in Pozuelo Hokkaido and got to see the letter to see if he had learned the lesson. I have to keep studying, but identified some dishes ...!
This led me to think something about Japanese food. There goes the question ...:
What do you recommend for your wine experience for this type of food? Occurred to me that a marriage should be similar to eating fresh seafood .. What do you think?
I ask with Spanish wines, because I've never heard of Japanese wines (except rice wine ...).
greetings.
I love it. I look forward to initiate me. Have I ever tried and I liked shusi. Thanks Javi. I like this part of the blog! And that's just what I'm reading ... As pass the practical part we will send you our impressions ...