The style and eating habits of the Japanese have been much westernized and become quite diverse. The most obvious change is the appearance of bread in the meals. Now there are many people who use bread, eggs, milk, and coffee or tea for breakfast.
Workers in the past decades have brought lunch boxes to workplaces, but nowadays, in the restaurants near the workplace you can find a variety of dishes that vary from Western to traditional Japanese taste.
At most of Japan's elementary or secondary schools, lunch is served, designed with full and balanced nutrition and, of course, the taste of western food and taste of Japan.
Japanese cuisine is unique, varied, exciting and delicious
Japanese dinners are also varied with a variety of cuisines including Japanese, Chinese and Western dishes. Japanese children are more likely to enjoy Western food as a hamburger than Japanese dishes, so home dinners tend to change to suit their tastes.
1. What do Japanese eat most?
The cuisine of the Japanese is very diverse so it is difficult to say what they like most dishes. However, according to the survey of popular restaurants, the most popular dishes are sausage, curry with rice, and pasta (spaghetti).
These dishes are also the most popular at home. But in the eyes of foreigners, Sushi (tempura), and Sukiyaki (beef hot pot with soy sauce and vegetables) are traditional Japanese dishes. Of course, it is very popular in Japan (but they do not eat it every day).
2. Do Japanese eat every day?
The word used to describe a meal in Japan is gohan. This word literally means that rice is steamed or cooked, but rice is an important food for the people of the sun, so gohan refers to all foods.
A traditional Japanese meal usually includes rice with a main dish, meat or fish, some extra dishes (usually cooked vegetables), soup (usually miso soup), and salted vegetables. Rice is very sticky when cooked, so it is very suitable for chopsticks.
In fact, many Japanese feel uncomfortable without eating at least once a day, but now there are quite a lot of people using bread for breakfast and pasta for lunch.
Healthy Japanese carbs to keep you feeling full
Japanese meals are increasingly becoming more dependent on meat, dairy, and fruit than on rice and wheat. One survey found that compared to 1960, the demand for meat increased by 6 times in 1993, the demand for milk and dairy products increased four times, the demand for fruit increased two times.
3. How do Japanese people usually process fish?
If the fish is fresh enough, most Japanese prefer sliced and eaten raw, which is Japanese Sashimi. This dish is usually served with soy sauce (Soy-sauce) and with minced mustard (Wasabi). Raw fish are also often eaten in sushi, but preparing sushi requires special techniques, so the Japanese make it at home.
In food culture in Japan, the most common way to cook is to fry the fish with a little salt sprinkled over it. Except for lean meat fish like Californian tuna, all other fish can be processed in this way. Teriyaki is a way to prepare fish by chopping fish fillets with soy sauce (Soy-sauce) and spread the fat just baked.
Fish is sometimes boiled with soy sauce (Soy-sauce) or Miso or soybean meal by small fire. High fat fish such as mackerel are usually processed in this way. Prawns, crabs, squid and white fish such as salmon are often well fried, ie Tempura (shrimp, fried vegetable).
Western-style fish processing such as meunière also appears in the Japanese menu, but traditional Japanese dishes are still processed in the above manner.
Japanese soy sauce is an essential part of Japanese cuisine.
4. What is soy sauce (shoyu, soy sauce) used in Japan ever?
Shoyu (Sho means "soy sauce", yu means "du" meaning "oil", "cooking oil") began to appear in the menus between the Muromachi period (1333-1568) , and in the late 16th century Shoyu became popular with the Japanese.
However, prior to Nara's time, Hishio, considered the origin of Shoyu, appeared in Japan. Hishio is made by mixing fermented rice, meat, fish, vegetables and seaweed. Shoyu and Miso are different variations of this sauce.
There are many different types of sauces, such as Tamari, Koiguchi, Usuguchi, made from Hishio in the Edo period and are still widely used today.
5. Miso started to use in Japan ever?
Miso is a spice made by steamed soybeans and then mixed with salt and yeast to ferment it, leaving it in a concentrated form. Miso, which began appearing in the Nara period (710-794), appeared in the Heian period (Miso).
Miso is made from soybeans and is thoroughly mixed with salt and kouji (a mixture of fermented rice, barley and beans). Some say that in the 15th and 16th centuries Miso was processed in temples and was considered an important food for soldiers during the war.
Miso soup is one of the basic components of a Japanese meal.
Like Shoyu, Miso became popular with the Japanese during the Muromachi period (1333-1568).
6. Why are tofu be said to be healthy?
Tofu, made from soy, contains a lot of protein (protein), calcium, potassium and vitamin B, is considered to be healthy because it does not contain as much fat as meat, At the same time, the content of cauliflowers is also much lower than the amount of protein it provides.
Tofu is native to China and was introduced to Japan during the Nara period (710-794). While the tofu is light, it is often served with other spices such as chopped green onions and crushed ginger, and with a little dipping sauce on top. On the way tofu is said to have hundreds of different processing.
7. How is Japanese (Sake) Made?
Pure Sake, Seishu, is made by fermenting a mixture of rice, malt and water. First, wash rice to remove bran. After drying the rice, then steamed, then steamed, then mixed with malt and water and fermented for about 20 days.
The collected ingredients will be mechanically compacted and will yield Sake and Sakekasu. Sake, after a while, will divide itself into Seishu and Ori. Seishu is then filtered and further processed with flavoring and spices.
Sterilized by heat, Seishu is stored at temperatures below 20 ° C for 6 months. It will then be adjusted again before being heated again. Eventually, Seishu was bottled and shipped.
Sake is an integral part of Japanese cuisine that foreign visitors often only appreciate superficially.
8. What is the right way to hold the chopsticks?
Many people today do not know how to hold the chopsticks properly. The reason for this is probably due to the habit of using Western food with knives and forks. To properly hold the chopsticks, first separate the two chopsticks, then let them parallel to each other on the index finger and under the thumb.
Place the middle of the wand on the middle of the index finger and above the middle of the nail, placing the thumb on top of the wand. Use the tip of the middle finger and the ring finger to hold the middle of the lower chopstick. Leveraging the principle of leverage, you only need to move the chopsticks on to be able to pick up the food easily.
Using chopsticks as fork or for food, chopsticks or chopsticks is considered bad habits. Difference in Japanese culinary culture between Japanese and Vietnamese chopsticks: One note is that Japanese chopsticks are different from the Japanese chopsticks and are much smaller than the top of the chopsticks.
Using chopsticks is an ancient tradition in Japan
9. Food philosophy
Most Japanese dishes follow the "three rules": five, five colors, five dafa. Flavors include: sweet, sour, spicy, bitter, salty. The colors are white, yellow, red, blue, black. French, fried, fried and steamed. Compared to other countries, Japanese cooking is practically unused. Instead, people focus on the pure flavors of the ingredients: fish, seaweed, vegetables, rice and soy.
10. The meaning of culture
There are many dishes in Japan that symbolize the good wishes sent to people during the New Year: sake wine to exorcise the gas and prolong life, healthy tofu, grilled fish eggs to wish the family happy, sushi fish to wish prosperity, tempura longevity. Shrimp symbolizes longevity, shrimps bent as long as life.
Eating them promotes longevity
The Japanese diet is called ichi ju san wrong: "a soup, three dishes", eat with rice (Muromochi boxers). Many nutrients in Japanese food are good for health. Soya-free diets and soy-based foods such as miso, tofu and natto help prevent blood vessel obstruction; Black sesame seeds stimulate brain activity, umeboshi acidity to filter blood, kombu seaweed helps reduce cholesterol, fresh tea helps to fight cell aging.
12. Have courtesy on the table
Ask for permission before eating: use the idiom: "Itadakimasu".
Thank you after eating: use the idiom: "Gochiso sama deshita".
When pouring sake, it must be poured for others, only when the shallow bottoms to be poured for yourself.
Some restaurants offer tabe hodai "all-you-can-eat" and nomi hodai "all-you-can-drink" service
Spring (hatched cherry blossom): Japanese usually eat 5 seafood dishes: Hama-guri (made from hard shellfish), sayori (made from sea fish), tori-gai (made from shellfish Miru-gai (made from shrimp, crab, clams, mussels) and kisu (made from black sea fish in Japan).
Summer (sign: fresh maple leaves): Japanese made 4 seafood sushi: awabi (made from abalone), uzuki (made from sea bass), anago (made from sea eel of Japan) and aji (made from Japanese tuna).
Autumn (sign of red maple leaves): Japanese eat three sushi dishes: Kampachi (fish usually change when they grow up, from hiramasa - when they are young in the summer to kampachi - autumn and finally buri-winter), Kohada (made from herring, diped sardines) and saba (made from mackerel).
Winter (sign: snow): Japanese eat seafood sushi: ika (made from squid), aka-gai (made from big sea bass), hirame (made from halibut) and tako .
In addition, there are year-round sushi dishes: uni (made from sea urchin), maguro (made from tuna), kuruma ebi (made from lobster), tamago (made from eggs), and kampyo-maki ( Roller coaster.
Sushi is basically vinegared rice with seafood on the top
14. Nature in Japanese Cuisine
- Fresh food
Live fish dishes keep the freshness of the natural flavor. These are fish slices about 2.5 centimeters wide, about 4 centimeters long and about 0.5 centimeters thick. They are served with mustard, ginger, white radish, seaweed wrapped in shredded leaves in Japanese sweet sauce and chili paste. .
- Seasonal food
In the spring, to signal the cold winter has ended, the Japanese eat shirouo fish and pick cherry season with blooming sakura mochi and cherry rice. In the summer, the Japanese eat a variety of cool food such as eel, grilled eggplant, edamame beans, cold noodles such as: somen pasta noodles, cold shrimp pasta, tofu dishes such as Japan and past Fried tofu in Okinawa. May is tuna season, while June is ayu season. In the fall, the Japanese eat baked sweet potatoes, tempura fried flour and nama-gashi noodles or ginkgo.
No dish is better suited to Japan's cold winter nights than hotpot
September is the month of the moon, so the white stew is preferred such as abalone, cucumber and bamboo shoots. To dispel the cold of winter, the Japanese eat hot pot, oden soup and red bean tea while hot shiruko. In addition, Japanese eat snowy higashi cake. In the winter, the Japanese prefer to eat tangerines, which symbolize the sun and serve as a new year gift.
- Holiday food
The Japanese New Year's Day meal is called osechi, with an indispensable ozoni dish.