Innholdsfortegnelse for Taste of Japan i Delicious

Teriyaki is a popular Japanese cooking technique that involves grilling or broiling meat, seafood, or vegetables that have been marinated in a sweet and savory sauce. The sauce typically consists of soy sauce, sake or mirin (sweet rice wine), sugar, and sometimes ginger and garlic. The word “teriyaki” comes from the Japanese words “teri” meaning “glaze” and “yaki” meaning “grilled” or “broiled”. The sauce is typically brushed on the food as it cooks, creating a glossy, caramelized exterior that is both sweet and savory. Ingredients: 1 lb of chicken, beef, salmon or tofu Teriyaki sauce (store-bought or homemade) Vegetable oil Rice or vegetables for serving Instructions:…

Miso soup is a traditional Japanese soup that is made with a savory broth called “dashi” and miso paste, which is made from fermented soybeans. The soup typically includes ingredients such as tofu, seaweed, and green onions. To make miso soup, dashi is first prepared by boiling dried bonito flakes (a type of fish) or kelp seaweed in water. The dashi is then combined with miso paste, which gives the soup its signature salty, umami flavor. The miso paste is typically added to the soup just before serving to preserve its flavor and nutrients. Ingredients: Dashi broth (or water and dashi powder) Miso paste (red, white, or mixed) Tofu Wakame seaweed Scallions Instructions:…

Gyudon is a popular Japanese dish that consists of a bowl of steamed white rice topped with thinly sliced beef and onions that have been simmered in a sweet and savory sauce. The beef is typically cut into thin strips or slices and cooked with onions in a mixture of soy sauce, sake, mirin (a type of sweet rice wine), sugar, and dashi (a Japanese cooking stock). The resulting mixture is then served over a bowl of hot, steamed rice. Ingredients: 1 lb of thinly sliced beef 1 large onion, sliced 2 cups of uncooked Japanese rice 2 cups of water ¼ cup of soy sauce 2 tbsp of sake 2 tbsp of sugar 1 tbsp of mirin 1 tsp of dashi powder Vegetable oil Optional toppings: pickled red ginger,…

Karaage is a popular Japanese dish of bite-sized pieces of boneless chicken that have been marinated in soy sauce, ginger, garlic, and other seasonings, then lightly coated in a mixture of flour, cornstarch, or potato starch before being deepfried until crispy and golden brown. The word “karaage” is derived from the Japanese words kara, meaning “empty,” and age, meaning “fried,” and refers to the cooking method used to prepare the dish. Ingredients: 1 lb of boneless, skinless chicken thighs, cut into bite-sized pieces ¼ cup of all-purpose flour ¼ cup of cornstarch 1 tsp of baking powder 1 tsp of salt 1 tsp of garlic powder 1 tsp of ginger powder 1 tsp of soy sauce 1 tbsp of sake Vegetable oil for deep-frying Instructions:…

Onigiri is a traditional Japanese food that is commonly known as a rice ball. It is a handheld snack that consists of a ball or triangle-shaped ball of cooked Japanese rice, typically seasoned with salt or other seasonings, and often filled with various ingredients such as salmon, tuna, pickled plum, or kombu seaweed. Onigiri is usually wrapped in nori, a type of seaweed, which adds flavor and texture to the rice. The nori also serves as a convenient wrapper, making it easy to eat the onigiri without getting rice on your hands. Onigiri is a popular snack in Japan and is often eaten as a quick meal on the go or as part of a bento box. It is also a popular food to bring on picnics or to eat…

Kuromitsu is a type of Japanese sweet syrup that is made from dark brown sugar, honey or molasses, and water. The syrup has a rich, sweet, and slightly caramel-like flavor, and is often used as a topping or sweetener for desserts and drinks. Kuromitsu is a popular ingredient in many traditional Japanese sweets, such as mochi, dango, and wagashi. It is also commonly used as a topping for shaved ice and other cold desserts, as well as a flavoring for tea and coffee. The word “kuromitsu” literally means “black honey,” which refers to the dark color and sweet flavor of the syrup. It is typically made by boiling the sugar, honey, or molasses with water until it becomes thick and syrupy. Ingredients: 1 cup dark brown sugar ½ cup water…

Udon is a type of thick, chewy noodle that is commonly used in Japanese cuisine. The noodles are made from wheat flour, salt, and water, and are typically served in a hot soup or stir-fried dish. Udon can be served plain or with a variety of toppings, such as sliced beef, pork, or chicken, seafood, vegetables, and eggs. Udon noodles are popular in Japan and are commonly enjoyed as a comfort food during cold weather. They are also served as a quick and filling meal in Japanese fast-food restaurants. Udon can be prepared in a variety of ways, including in soups such as Kake Udon (served in a simple dashi broth), Kitsune Udon (served with deep-fried tofu), and Tempura Udon (served with battered and fried shrimp and vegetables). Ingredients: Udon…

Okonomiyaki is a popular Japanese dish that is often described as a savory pancake or pizza. The name “okonomiyaki” means “grilled as you like it,” and the dish is typically made by mixing together a batter made from flour, eggs, and shredded cabbage, along with various other ingredients such as sliced pork, seafood, or vegetables. Ingredients: 2 cups of flour 2 eggs 1 cup of shredded cabbage ½ cup of diced onion 1 cup of dashi or water 1 tsp of soy sauce 1 tsp of Worcestershire sauce Vegetable oil Toppings of your choice (e.g. mayonnaise, bonito flakes, green onion) Instructions:…

Yakiniku is a Japanese term that refers to grilled meat, and it is also the name of a popular Japanese dish that consists of bite-sized pieces of meat, usually beef, pork, or chicken, that are grilled over an open flame or hot plate. In a typical yakiniku meal, diners are seated at a table with a built-in grill or hot plate, and are presented with a selection of raw meats, often accompanied by vegetables and other side dishes. The meats are then cooked on the grill by the diners themselves, who can choose how they prefer their meat to be cooked. The meats are usually marinated or seasoned with a variety of sauces, such as soy sauce, miso, or garlic, to add flavor. Ingredients: 1 lb of thinly sliced beef,…

Mochi is a traditional Japanese sweet made from glutinous rice that has been pounded into a sticky and chewy paste. It has a distinctive texture that is soft, chewy, and slightly sticky. Mochi is often flavored with ingredients such as sugar, soy sauce, or matcha (green tea powder), and can be filled with sweet or savory ingredients like red bean paste, strawberries, or cheese. Mochi has a long history in Japan and is often eaten during special occasions and festivals, such as the Japanese New Year. It is also commonly eaten as a snack or dessert, and is often served with green tea or a sweet sauce. Ingredients: 1 cup of mochigome rice 1 ½ cups of water ½ cup of sugar Cornstarch or potato starch for dusting Optional fillings:…

Donburi is a popular Japanese dish that consists of a bowl of steamed rice with various toppings served on top. The word “donburi” itself refers to the bowl in which the dish is served. Donburi is a quick and easy dish to prepare and is commonly eaten for lunch or dinner in Japan. The toppings for donburi can vary widely, but some of the most common options include: Gyudon: a bowl of rice topped with simmered beef and onions Katsudon: a bowl of rice topped with a breaded and fried pork cutlet, egg, and onions Oyakodon: a bowl of rice topped with chicken, egg, and onions Tekkadon: a bowl of rice topped with sliced raw tuna and other seafood Other variations may include vegetables, tempura, tofu, or other meats. Donburi…

Natto is a traditional Japanese food made from fermented soybeans. It is known for its distinctive flavor, pungent aroma, and slimy texture. Natto is a rich source of protein, fiber, and vitamins, and is considered a healthy food in Japan. To make natto, soybeans are boiled, then fermented using a type of bacteria called Bacillus subtilis. The fermentation process creates a sticky, stringy texture and a strong, savory flavor. The dish is often served over a bed of rice, with mustard, soy sauce, or other seasonings added to taste. Ingredients: 2 packs of natto (fresh or frozen) 2 tablespoons soy sauce 2 tablespoons mustard 2 teaspoons green onions, finely chopped 2 teaspoons karashi (Japanese mustard) Steamed white rice, for serving Instructions:…

Yakitori is a Japanese dish that consists of skewered and grilled chicken pieces. The name “yakitori” literally means “grilled bird” in Japanese. The chicken is typically marinated in a sauce made from soy sauce, sake, mirin, and sugar, which gives it a sweet and savory flavor. Yakitori is commonly sold in small, casual restaurants in Japan called izakayas, where it is often served as a snack or appetizer with drinks. It can also be found at food stalls and street markets. In addition to chicken, yakitori can also be made with other meats, such as beef, pork, and seafood, as well as vegetables like mushrooms, onions, and peppers Ingredients: Bamboo skewers Chicken (thighs, breasts, or wings) Teriyaki sauce (store-bought or homemade) Vegetable oil Instructions:…

Bento is a traditional Japanese meal that is typically served in a single-portion box-shaped container. The container is often divided into several compartments, each of which contains a different type of food. Bento boxes are commonly used for packed lunches, picnics, and other on-the-go meals in Japan. The contents of a bento box can vary widely, but typically include a combination of rice, meat or fish, vegetables, and pickled or preserved foods. The dishes are often arranged in an aesthetically pleasing way, with attention paid to the colors, textures, and flavors of each item. Ingredients: Rice Meat (chicken, beef, pork, or tofu) Vegetables (carrots, cucumber, bell pepper, etc.) Eggs (boiled, scrambled, or fried) Nori seaweed Bento box or container Instructions:…

Takoyaki is a popular Japanese street food that originated in Osaka. It is a ballshaped snack made from a batter of wheat flour, eggs, and dashi (a Japanese cooking stock) that is typically filled with diced octopus (tako), green onion, pickled ginger, and tempura scraps. The ingredients are mixed together and poured into a special griddle with half-spherical molds. The balls are then cooked, usually by turning them over with a special takoyaki pick until they are golden brown and crispy on the outside and soft and creamy on the inside. Ingredients: 1 cup of flour 1 cup of dashi or water 2 eggs 1 tsp of soy sauce 1 tsp of Worcestershire sauce ½ cup of diced octopus ¼ cup of tempura bits ¼ cup of green onion Vegetable…

Sashimi is a traditional Japanese dish that consists of thin slices of raw fish, typically served with soy sauce and wasabi (a spicy green paste made from horseradish). The fish used for sashimi is typically of high quality and is very fresh, and can include a variety of different types, including tuna, salmon, yellowtail, and squid, among others. To prepare sashimi, the fish is first filleted and sliced into thin, bite-sized pieces using a sharp knife. The slices are then arranged on a plate and served with soy sauce and wasabi on the side. Some types of sashimi may also be garnished with shredded daikon (a type of Japanese radish), shiso (a Japanese herb), or other herbs and vegetables. Ingredients: 1 lb of fresh raw fish (e.g. salmon, tuna, yellowtail,…

Unagi is a Japanese dish that consists of grilled freshwater eel that is typically served with rice. The eel is first marinated in a sweet and savory sauce made from soy sauce, mirin, sugar, and sake, then grilled over charcoal until it is tender and crispy. Unagi has a rich and distinctive flavor that is both sweet and savory, with a slightly smoky taste from the grilling process. The texture of the eel is soft and flaky, with a crispy exterior. Unagi is often served with a side of pickled vegetables and a cup of green tea to balance out the richness of the dish. Ingredients: 1 whole unagi (freshwater eel), gutted and scaled ¼ cup soy sauce 2 tablespoons sake 2 tablespoons mirin 2 tablespoons sugar 1 teaspoon cornstarch…