Japanese food is a culinary adventure. The variety of Japanese recipes is extensive, and utilizes many types of food. Healthy, low-fat, simple and pleasing A traditional Japanese diet has high fiber content, and is low in calories and cholesterol. In fact the Japanese diet consists mainly of rice and soba noodles. Staples include raw fish, seaweed, sea cucumbers, kujira (whale), sea cucumbers, vegetables, tofu and noodles. Shoyu (soy sauce) or miso (fermented soybeans) is present in almost every Japanese meal, which is carried out three times a day. Freshness, simplicity and staying with the seasons are key to Japanese cooking. Even though Sushi comes to mind for most people when speaking of Japanese cuisine, it is typically served only on special occasions in Japan. Sushi can be defined as a dish, which contains sushi rice, cooked rice that is prepared with sushi vinegar. Teriyaki, tempura and yakitori steamed, deep-fried, broiled and one-pot dishes fill out the rest of Japanese cuisine. Where else in the world can you find a culture that places so much emphasis on eye-appeal while at the same time providing a healthy way of eating.
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