Japanese Meat Dishes

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Meat has been eaten in Japan in larger amounts only since the second half of the 19th century. Nowadays there are a variety of Japanese meat dishes. Many dozens of kinds of fish, shellfish and other seafood from the oceans, seas, lakes and rivers are used in the Japanese cuisine. They are prepared and eaten in many different ways, for example, raw, dried, boiled, grilled, deep fried or steamed. Here are some culinary terms to keep in mind when preparing japanese meat dishes:

• Nimono- is "simmered dish" and is a method used to cook octopus, fish, and other meat which allows for slow cooking.
• Teriyaki- refers to a sweet glaze made of soy, sake, and mirin. Teri" means "gloss and yaki "grill". This glaze is applied to meats in the final stage of grilling or pan-frying.
• Yakitori- are grilled chicken pieces on skewers. Most parts of the chicken can be used for yakitori.
• Yakimono- a term for "grilled dish". The grilling may be done over direct or indirect flame. Japanese prefer non-aromatic charcoal to bring out the natural properties of the meat being prepared.
• Sashimi- is raw seafood. A large number of fish can be enjoyed raw if they are fresh and prepared correctly. Most types of sashimi are enjoyed with soya sauce and wasabi.