Japanese cuisine original recipes. Japanese cuisine - cooking recipe with photo

For a long time, many internal social and domestic aspects of the life of the Japanese remained closed. Until the middle of the twentieth century, little was known about the cuisine of Japan. Today, Japanese cuisine recipes with photos and detailed descriptions can be found in any source (magazines, booklets, the Internet).

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Recipes for traditional Japanese cuisine may seem unusual and different from other Asian dishes. Minimal heat treatment, fresh products, small portions, etiquette - a brief description of the recipes for cooking Japanese cuisine.

Preserving the original, natural properties of the product is the main skill of Japanese chefs. Not to create, but to find and discover is the most important commandment of the kitchen masters. But to cook Japanese cuisine at home, you don’t need special skill and professional kitchen equipment.

Main cast

The best Japanese recipes contain few ingredients. For the Japanese, the phrase "Japanese cuisine" means a commitment to old foods eaten before the breakthrough of cultural isolation.

The set of products is determined by the climate, the nature of agriculture, the accessibility of the sea, and seasonality.

Japanese recipes include:

1. Rice is the main ingredient, the food base of the Japanese. It is associated with the general concept of food. Popular varieties with high stickiness (it is convenient to eat with chopsticks). Rice dishes in Japanese cuisine are an integral part of the national culture.
2. Seafood - Japanese dishes are not complete without fish and other marine life. The Japanese do not disdain and algae.
3. Soy is a traditional product borrowed from China. In the recipes of Japanese national cuisine, it serves as a nutrient mass, as a seasoning (sauce), as a first course (miso soup) and as enzymes (beans).
4. Beans - acts as an ingredient for soups and toppings.
5. Vegetation - ubiquitous cucumbers, lettuce, cabbage, carrots. Peculiar: wasabi, daikon (an unusual shape and color of a radish), bamboo are part of many sauces and side dishes. The site of Japanese cuisine will tell you more.
6. Noodles - several types of different composition are used. Soba - buckwheat, tukasoba - wheat, udon - wheat flour without eggs. Many Japanese salad recipes, soups and side dishes contain noodles as the main ingredient.
7. Meat - national dishes of Japanese cuisine rarely contain it. The product is a later borrowing from Chinese and European recipes.

Mandatory form

Recipes for Japanese cuisine at home are easy to master. More attention should be paid to the design of dishes. The function of food is not only to saturate the body. It should please the eye and spiritually fill a person.

A Japanese food menu with pictures will help create a look that is as important as the freshness of the food. Learn Japanese cuisine with photos. This will help you quickly understand and master the recipes for cooking Japanese cuisine.

Where is there?

Cooking Japanese cuisine with appliances and utensils simple and aesthetic. Having considered the recipes of Japanese cuisine with photographs, a lot of shapes and colors of national dishes become noticeable. There are no traditional table services. The exception is small, stylized sushi and tea sets. Dishes are made of ceramics, wood and porcelain. Today there are also plastic dishes. Simple Japanese dishes are eaten from simple utensils.

About the nature of the dishes

How to cook Japanese food? Some dishes require special utensils to prepare. For example, a bamboo mat for sushi / rolls. Sometimes the manufacturing process itself is intricate. Video recipes of Japanese cuisine will help you learn how to use ingredients correctly, equipment.

rice everywhere

There are no categories of main dishes in Japanese cuisine. Lunch consists of small portions of various dishes. The simplest Japanese cuisine recipes are rice dishes. It is boiled in unsalted water, stirring with a wooden spatula. Oil and seasonings are not added. The volume of water in relation to rice is calculated 1/1.5 liters.

Gohan - boiled rice can be eaten immediately, sprinkled with salt, herbs or sesame seeds. Recipes of the national cuisine of Japan, in the vast majority, contain gohan.

The names of Japanese dishes are interesting. In addition to the root name, prefixes characterizing the dish are used. Chahan - Japanese pilaf, the prefix "ebi" means cooking with shrimp, and "tori" means chicken. In the list of Japanese cuisine, there are names that are not quite harmonious (for Russians). Beef fried on a special shovel - "sukiyaki".

Japanese food recipes with pictures explain how to prepare food and portion sizes. To study the preparation of sushi and rolls, video clips are more often used. The picture will not show how to give sushi the desired shape or competently roll a roll. Sushi is typical cold dishes of Japanese cuisine.

Of interest is not only Japanese cuisine, but also cuisines of the world. Details. Certain Japanese dishes are great for vegetarians. Read in this article.

For hot

The main ingredient in Japanese soups is miso (soybean paste). Broths are prepared from fish, mushrooms and algae. Hot dishes of Japanese cuisine: pieces of meat, fish, vegetables and mushrooms can be fried in batter, breadcrumbs, on a grill or shoulder blade.

Salads

The preparation of Japanese cuisine takes place with minimal heat treatment of ingredients (composition and properties are preserved). The recipe allows the use of plants, mushrooms, rice, seafood and meat. Salads are dressed with soy sauce, sake and rice vinegar.

Sweets (wagashi)

Culinary recipes of Japanese cuisine do not contain sugar and cocoa. The Japanese replace them with rice, seaweed and red beans.

Recipes of Japanese cuisine at home with photos are posted on sites visited by people who are fond of cuisine.

Recently, many Russian tourists have visited Japan. Perhaps they would like to surprise their loved ones with Japanese dishes. But often Japanese products are not available for purchase in our stores.
We wanted to show you an overview of 10 Japanese foods that can be made by yourself at our home!

There are many different liquid sauces and seasonings in Japan. The sesame dressing has a delicate balance of sweet, sour and salty, with a bit of milk. The aroma of sesame seeds works wonders, stimulates the appetite. It is unlikely that you will find this gas station in local stores, but if you do, it will cost 2-3 times more than in Japan.
But you can do it yourself.
All you need is toasted sesame seeds, mayonnaise and rice vinegar (Japanese versions are best), a pinch of sugar and salt. Mix everything until you get the taste you like. And that's it!
Invite your friends!

Homemade TOFU

Bean curd - tofu - is recognized as the healthiest dish in the world. But in the West, it costs an average of about 400 yen ($4) - 4 times more expensive than in Japan. Why pay when you can do it yourself?!
Here is the instruction: www.culturesforhealth.com/how-to-make-tofu

http://www.youtube.com/watch?t=47&v=N0jZ61HLXVo

But fresh salmon is harder to find in Japan than in Western stores. Just sprinkle a little salt (2% of the weight of the fish) and keep it in the refrigerator for 2 days. It is prepared simply: boiled, grilled, fried for several minutes. It can be eaten whole, freshly cooked, cut for a sandwich or for sushi, broken into salad flakes or onigiri (Japanese rice balls).

dried mackerel

You can make fresh mackerel, horse mackerel, however, choose the fish yourself, according to your wallet and taste. You will need some salt and skewers for barbecue.
Carefully remove the scales, cut the fish from the back, remove the insides. Then blot the moisture from the fish with a paper towel. Sprinkle salt on both sides. Skip the skewers through the fish horizontally and hang the fish outdoors in a well-ventilated place for the whole day. Grill a little and you get a great Japanese snack. And cooked at home!

Plum wine - umeshu - one of the types of Japanese alcohol, which is easy to prepare at home. You can buy it in the store, but many people are happy to make it themselves. You will need fresh plums, vodka and sugar. Wash and dry the plums. Place a layer of plums in a large jar, cover with sugar. Then the second layer of plums and again covered with sugar. Pour vodka and ensure sealed storage for 3 months. Plum fruits soaked in alcohol can also be eaten! Treat your friends!

Udon is a thick popular Japanese noodle. Nothing, in fact, differs from our wheat noodles. The whole process of cooking - to your taste! Surprise your children with noodles with the addition of any seasonings and sauces!

If you are a fan of traditional Japanese sweets, you should be familiar with mochi. You can make it with regular potato starch. It's easy - watch the video.

homemade miso

Everyone who is interested in Japanese food knows about miso soup. But miso is also widely used in stews, stir-fry, and even grilled dishes. You need fermented koji rice. Well, then your imagination will tell you!

Japan has always been considered one of the most mysterious and attractive countries in the world for tourists. We don't know much about her cuisine, but we all know what sushi and rolls are.

Minimalism is the main criterion for the Japanese. The food they eat does not require special cooking or any processing. And if you are lucky enough to visit Japan, then visit not only the famous Mount Fuji, but also some local restaurant to try Japanese cuisine. And no matter what the choice is, check out 12 traditional Japanese dishes!

Dish number 1. Sushi and rolls

Not surprisingly, sushi and rolls are at the top of the list of traditional Japanese dishes. The proposal to visit Japan in order to try the dishes, the recipes of which every provincial chef knows, seems strange. Today, in a restaurant with any cuisine, you can find "Gunkan-maki", "California" and "Philadelphia" without issuing a visa and a passport. The best taste qualities can only be demonstrated by sushi and rolls with the freshest seafood, and these are served exclusively in Japan. Each restaurant has an aquarium or even a pond with live fish, which are caught directly to the table.

Dish number 2. ramen

The second line of traditional Japanese dishes is occupied by ramen. In Asia, thick soups are very popular: Thai Rad Na soup immediately replaces the first and second courses. Japanese ramen is its close relative. It is sold by both street food vendors and gourmet restaurants. Ramen is a kind of assortment, because in its composition any component can be replaced by another. The base is a meat broth made from chicken, pork, and sometimes fish. Broad wheat or rice noodles are boiled in the broth, seasoned with eggs, green onions and seaweed. The skill of a ramen chef in Japan is measured by checking the texture of the meat in the soup: it should resemble mashed potatoes.

Dish number 3. Tempura

Another traditional Japanese dish rightfully occupies the third position. Residents of the Land of the Rising Sun do not understand the popularity of American fast food - in particular, french fries. The Japanese spied on a recipe for a lenten dish from the Portuguese missionaries and made a cult out of it. In every house in the country you can find a special pan for tempura, which is taken out before parties, friendly gatherings. Fresh shrimp, fish, vegetables and even fruits are fried in it with a small amount of oil. A special taste is given to it by a batter made from an egg, ice water and flour, beaten to the state of air bubbles.

Dish number 4. Okonomiyaki

The Japanese also found a replacement for burgers: they call it okonomiyaki, which means “fish cake”. Grated cabbage or pumpkin, flour, cheese, egg and water are used as the basis for the flatbread. The ingredients are mixed and poured into a thin layer in a pan to bake a pancake. Finished traditional Japanese dish okonomiyaki is soaked in thick soy sauce and sprinkled with chopped tuna pulp. The size and filling of tortillas in each region of Japan is different: in Kansai they are much larger than in Tokyo.

Dish number 5. Shabu-shabu

This traditional Japanese dish gets its name from a type of kitchen utensil. A shabu-shabu is a deep metal plate that can be heated in an oven or over an open fire. Broth with vegetables, tofu and noodles is poured into it. Separately, cold cuts of duck, pork, lobster and chicken fillet are served: its pieces are dipped in warmed broth immediately before use. Shabu-shabu is such a hearty dish that it is only served on the table during the cold season.

Dish number 6. Miso

Miso soup is served as a side dish to any dish other than desserts. It is made from miso paste made from fermented soybeans and tuna dashi broth. This base mix is ​​topped with tofu pieces, wasabi, onions, sweet potatoes, seaweed, carrots, and radishes. It is never used as a main dish: miso is always served with at least one type of soup or two rice side dishes with different sauces.

Dish number 7. Yakitori

The Japanese could argue with the Caucasian peoples for the right to be called the inventors of barbecue. Since ancient times, they have been roasting meat on coals, stringing it on bamboo sticks. For Japanese barbecue, both fillets and entrails marinated in a mixture of rice wine, soy sauce, sugar and salt are suitable. When frying, the meat is poured with the same mixture, which is called "tare". Yakitori is sold in small shops found on every corner. The Japanese do not consider it necessary to spend personal time preparing dinner after the end of the working day: before returning home, they buy yakitori and beer or sweet carbonated drinks.

Dish number 8. Onigiri

If yakitori is purchased instead of dinner, then for breakfast in Japan they order home delivery of such a traditional dish as onigiri. Rice balls stuffed with beans, shiitake mushrooms or pork in a variety of flavors are eaten as snacks, including during work breaks. In Japan, they are more popular than sushi due to the fact that their preparation does not require special skills. The onigiri is prepared by the girls: they place the rice and stuffing in the palm of their hand, and then roll the mixture into balls. In restaurants located in Tokyo, you can try a variety of onigiri such as umeboshi - a plum filling with salt and wine vinegar.

Dish number 9. Soba

Wheat udon can be seen on the menu of any Asian country, so the Japanese decided to come up with their own kind of noodles. This traditional Japanese dish is made with buckwheat flour, which gives the pasta its grey-brown color. Soba is boiled, thrown into a colander and mixed with vegetables and meat, disassembled into fibers. In small cafes and fast food establishments, soba is added to chicken broth to get an almost instant soup. Eminent restaurants serve buckwheat noodles with crabs and lobsters.

Dish number 10. gyudon

Translated from Japanese, this word means "a bowl of beef." A spicy traditional dish, popular with Japanese men due to its high calorie content and satiety, is not inferior in spiciness to Thai culinary masterpieces. What distinguishes gyudong from soba is the amount of meat: when serving, two or three tablespoons of rice and a few handfuls of stew with wine are placed on a plate. Garnish topped with raw chicken yolk. The restaurants of the Japanese capital serve a variety of gyudon - katsudon with a chop weighing at least 500 grams.

Dish number 11. Yakiniku

Japanese men gather in a company, compete in the art of cooking fried meat on a grill. The brazier is installed on a clay pot with red-hot coals. Each man has his own recipe for yakiniku, which he does not share with anyone. In restaurants, this traditional Japanese dish is also prepared by a male chef using top quality marbled beef.

Dish number 12. Suama

Desserts are not very popular in Japan, but neither an adult nor a child can resist sumama. This cake is made from rice flour and fine cane sugar: the components are ground in a mortar, adding pink dye. The color of sakura petals symbolizes this country, so cooks are not allowed to change the shade of the dye.

Traditional Japanese cuisine, also called "Washoku", was almost completely formed before 1868 - the beginning of the era of Westernization. Despite the fact that Japanese cuisine is very original, authentic and specific, many Japanese dishes are well known outside the Land of the Rising Sun - for example, sushi, sashimi, tempura and buckwheat soba noodles. Moreover, Japanese cuisine is so interesting and unusual that it is perhaps its greatest attraction when visiting the country.

In principle, Japanese cuisine is based on a combination of just a few basic foods - steamed white rice with various main dishes. The meal can be accompanied by miso soup or tsukemono - pickles. The Japanese meal ends, as a rule, with a traditional tea party.

The serving method practiced in the traditional cuisine of this people is very curious. Rice is always served in a separate small bowl, most main courses or ingredients are served separately. The Japanese do not like it when different foods and dishes come into contact with each other on the same plate, so they break them into different dishes.

Traditional Japanese cuisine recipes are characterized primarily by the sparing use of mammalian meat, butter, fats and dairy products. Instead, the Japanese make heavy use of soy sauce, miso, and umeboshi, making the local delicacies quite salty. Since Japan is an island state surrounded by the ocean, since ancient times people here love and know how to cook seafood. According to many food authorities, the Japanese diet relies mainly on cereals with vegetables or seaweed as the main course, a small amount of mammalian or poultry meat, and seafood. The most commonly used ingredients are rice, beans, eggs, flour, fruit, meat, mushrooms, noodles, soy products, vegetables and, of course, seafood.

Natural flavorings play a very important role in Japanese cuisine - these are dashi, soy sauce, sake, mirin, vinegar, sugar and salt. To remove the fishy smell when using raw fish, ginger and red pepper are used. But the Japanese do not eat garlic at all - this has been the custom since the time of Buddhist monks.

As for the method of cooking, the hallmark of Japanese cuisine is the very extensive use of raw food - sashimi. The Japanese don't understand why cook foods that are tasty and edible raw. It is believed that the raw food diet is the reason for the longevity and good health of the Japanese. In addition, dishes cooked on the grill or steamed, as well as marinated in vinegar, are very popular.

The Japanese culinary tradition is also distinguished by a fairly wide list of classic dishes that are considered a real treasure of Japan. However, there are dishes that all Japanese people love and eat - these are all kinds of rice variations with different ingredients, sushi and sashimi, miso soups, tempura (batter-fried foods), kushiyaki (something like the local barbecue) and tonkatsu (pork steak) .

Japanese cuisine or national cuisine of Japan can be summed up in just two words – exquisite beauty. Recipes for preparing dishes are quite simple and they are more subject to the external design of the dish than to complex and intricate technologies for creating one or another traditional dish. Heat treatment in the creation of Japanese culinary masterpieces is minimal. So, for example, fish and seafood, traditional for Japan, are quite often added to dishes raw.

Cooking traditional Japanese dishes is a true art in which the chef, like a real artist, creates picturesque masterpieces. However, do not think that cooking national dishes at home is an impossible task. Everything is exactly the opposite. Cooking Japanese food with your own hands is not difficult, the main thing is just to follow all the instructions of the recipes. If they are provided with step-by-step photos, then even beginners in cooking will not experience any difficulties in creating Japanese dishes!

The basis of cooking in Japan is rice. In boiled, steamed, fried forms, it is consumed throughout the day (for breakfast, lunch and dinner). It was brought to the country in the second century BC. This culture was most widespread from the eighth to the twelfth centuries, becoming an integral part of the diet of the rich. A little later, rice entered the lives of ordinary people. By the way, in the history of Japan, the following fact is interesting: rice has become a kind of cement for uniting people into communities, since its cultivation was not an easy task, and therefore, it required joint efforts.

In addition to rice, in the ingredients of the dishes you will see all kinds of fish and seafood, which the coastal zones of Japan simply abound! By the way, depending on the season, different varieties of fish can be eaten. The same applies to vegetables and fruits, which are also seasonal. A popular product are mushrooms, which are included in the recipe of many dishes. Meat in Japan is not consumed willingly, which can be associated with the influence of Buddhism. In history, facts were even recorded on the prohibition of eating any living creatures.

In order for Japanese cuisine to bring only benefits, you need to be very careful in choosing products. Since there is practically no long-term heat treatment, they must be fresh. The Japanese themselves pay considerable attention to this, which, perhaps, is the most important secret of their delicious national cuisine!

The home menu of Japanese cuisine is quite diverse. As we said earlier, rice is the basis of nutrition, and therefore it is present for breakfast, lunch and dinner. As a rule, some kind of sauce is served with it. On the table, it stands separately, so that everyone can adjust the taste of rice at their discretion. The morning meal is complemented by another first course, for example, Miso soup, fried fish, vegetable salads. For lunch, the Japanese prefer main dishes: noodles (udon, ramen or soba) or other main hot dishes of fish or meat. For lunch, they most often eat Bento (in our understanding, this is an ordinary brake).

Most of all, Japan is famous for gourmets for its cold appetizers: rolls and sushi. They are balls of almost unleavened boiled rice with a wide variety of fillings (fish, seafood, vegetables, tofu). Nori seaweed sheets may also be present in the components of these cold dishes. In general, sushi and rolls are approximately the same, with the only difference that each sushi is made by hand, and rolls are a kind of roll of nori, rice and toppings, cut into pieces. Pickled ginger, wasabi, and soy sauce are traditionally served with such dishes.

Both traditional and modern Japanese cuisine is famous for its tea ceremonies. This is a real ritual, with many strictly defined procedures, subject to a fairly large number of various rules. In general, tea in Japan is a fairly popular drink. As for alcoholic beverages, the most famous and revered is sake or rice vodka.

And on top of all of the above, we would like to draw attention to such a feature of real Japanese cuisine as table setting. She has a special place in the culture of food consumption. So, for example, all dishes have a strictly defined place on the table. In addition, everything should look aesthetically pleasing. This is very important for the Japanese! So we can conclude that not only cooking is subject to rather strict requirements, but also its serving.

In general, if you dream of mastering all the nuances and subtleties of traditional Japanese cuisine, then we suggest that you study those photo recipes that are given in this section. They are not just general descriptions and recommendations for cooking, but real master classes with step-by-step photos. Of course, you can get acquainted with the national cuisine of Japan in cafes or restaurants, but it is much more interesting to eat any Japanese dish prepared by yourself. So keep it up!