Busting the myth that Japanese cuisine is all about sticky rice and raw fish, here's a complete guide to distinguish your soba from your udon.
With sushi becoming popular, the nineties saw the dawn of Japanese cuisine on the global culinary scene. But this also led to the unfortunate notion that Japanese cuisine was just sush. In fact, this far eastern cuisine has an extensive variety to offer the palate.
Historically one of the world's greatest vegetarian diets, due to the influence of Buddhism, modern Japanese food is heavily characterised by fragrant fresh vegetables, an abundance of fresh fish, subtle flavours and colourful presentation.
Popular dishes
Illustrating the various nuances of Japanese cuisine is Masamitsu Morino, chef at Japanese restaurant Tokyo@The Towers, "Most people think of Japanese cuisine as being synonymous with sushi, when in fact there are many other types of Japanese cooking that are also incredibly popular, such as the teppanyaki and tempura...Marinated grilled fish such as black cod and sea bass and meats such as beef or chicken on a bed of rice with authentic seasonings are also extremely well liked."
Essentially Japanese cuisine is based on combining two foods — rice or noodles with a soup or okazu (side dish). Richard Torre, chef at Yo! Sushi elaborates: "Japanese cuisine generally combines staple food items. These typically include rice, noodles with soup and dishes made from meat, fish, vegetables and tofu. A lot of Japanese food is flavoured with soya ingredients, which are high in protein."
Health mantra
Rice is such a fundamental part of the Japanese diet that the word gohan, which means meal, is frequently used to describe it. Originating in China, noodles have also become vital to Japanese food, usually as an alternative to rice-based meals. Soba (thin, grayish brown noodles made out of buckwheat) and udon (thick wheat noodles) are most commonly used. The standard Japanese meal consists of several different okazus, accompanied by a bowl of white rice, a bowl of soup and some tsukemono (pickles).
Many different methods are used to prepare and cook Japanese food, depending on the type of ingredients used in the dish. Hence, the various okazus may be raw, grilled, simmered, steamed, deep fried, vinegered or dressed. Japanese cuisine is viewed as healthy because it is low in fat.
According to Yukio Takeda, chef at Japanese restaurant Miyako at the Hyatt Regency Hotel, "Japanese cuisine typically uses plenty of vegetables, less salt and, because Japan is an island, seafood features heavily. So it is very low in fat and makes it perfect for the health conscious."
Fresh fish is a main staple of Japanese cuisine, with every type of seafood imaginable used, from tuna to flounder and Japanese eel to prawns. According to Takeda, depending on the type of fish, different methods of preparation and seasoning are used to ensure the seafood is used to its best advantage.
"Fresh tuna is used when raw fish is needed, for example in sushi or sashimi, and most white fish are simmered or steamed to ensure the best flavour possible," says Takeda.
Protein-rich soy food
Miso is of great importance to the Japanese diet; made from a mixture of soybeans, grains, salt, water and a fermenting agent, it is widely used in the cuisine. The protein-rich soy food is very versatile and used as a base for sauces, soups, dressings, toppings, as well as being a medium for making pickles.
A popular dish in Japan is nabemono (hotpot). This is a one-pot meal consisting of broth, vegetables and meat or seafood.
There are many different types of nabemono, depending on the ingredients used; oysters, scallops, cod, salmon, turtle, and chicken are all popular. Since nabemono dishes are made quickly, the ingredients maintain their flavour and texture.
At the special nabemono restaurants in Japan, diners seated at the same table do the cooking. Each table has a small gas burner that is lit, and a big pot of broth is set on top. Once the broth begins to boil the ingredients are added; fish, prawns and mushrooms go in first as they take the longest to cook, along with crisp vegetables such as carrots.
The more delicate ingredients, such as tofu, are added at the end. The meal is normally served with udon noodles that are added to the broth at the end to soak up the flavours.
Sushi, for which Japanese cuisine gained worldwide attention, is still largely popular and the different versions found worldwide have been adapted to suit international palates. One of the main differences being that, while in Japan only raw fish is used, internationally people prefer the cooked version. These adaptations and fusions have allowed Japanese food to be enjoyed globally.
"Authentic Japanese food differs from fusion food in several ways — namely the way of serving it and its taste. The difference is minimised since most ingredients available in Japan are now found in various parts of the world. Japanese fusion foods were created to adapt authentic dishes to local preferences," says Torre. For novices who have yet to experience the delectable delights of Japanese cuisine but want to give it a try, Torre advises to be as adventurous as possible: "The best way to appreciate Japanese food and in particular at YO! Sushi is to dive right in.
"For the uninitiated, we recommend avocado, salmon and cucumber maki which is four rice-filled rolls wrapped with nori (seaweed)."
DINING OUT
Japanese restaurants in Dubai
- - Miyako, Hyatt Regency Hotel
Tel: 04 209 1100
- - Yo! Sushi
Tel: 04 359 5479
- - Tokyo @ The Towers,
Jumeirah Emirates Towers
Tel: 04 319 8793
- - Sumo Sushi and Bento
Tel: 04 343 5566
- - Sakura, Crowne Plaza
Tel: 04 331 1111
