Japanese Recipes, Food And Culture

Recipes, Food And Culture of Japan

Surrounded by seas rich in fish and seafood, it is not surprising that seafood is an important part of the Japanese cuisine. Japanese seamen have sailed the seas around the world to supply the national need for huge supplies of fish as there is a lack of a large cattle stock in Japan. Most fish and seafood is eaten raw and as fresh as possible. It is not just fish but other products of the sea play an important role in Japanese cuisine. Seaweed is an important ingredient in many Japanese dishes. It can also be eaten as a vegetable. Dried fish is used a basis for a stock which forms a basis of most Japanese sauces

 

A large variety of vegetables is available in Japan and are a part of every meal. Fruit is also available in abundance and frequently eaten after a meal. The Japanese are famous for their meals cooked at the table with a variety of delicious ingredients cook in a boiling stock and the raw fish of sashimi. Japanese meals are generally quick to cook and the combination of ingredients makes Japanese cuisine very delicious and good for the health.

  1. Bamboo Shoots With Ground Pork

  2. Bean Curd And Scallion Miso Soup

  3. Bean Curd With Dried Bonito Flakes

  4. Chicken And Egg On Rice

  5. Chicken Teriyaki

  6. Chicken With Freeze Dried Bean Curd (Tofu)

  7. Clams Miso Soup

  8. Fresh Oysters (Namagaki)

  9. Green Tea Ice-Cream

  10. Green Tea Milk Cake

  11. How To Make Sushi Rice

  12. How To Prepare Dashi Stock

  13. Japanese Oyster Rice

  14. Japanese Shrimps Noodles

  15. Oyster Almond Rice

  16. Pork With Ginger

  17. Potato Croquettes

  18. Pressed Shrimp Sushi

  19. Nori Tuna Rolls

  20. Red Bean Pancakes

  21. Salmon Wasabi Rice

  22. Seaweed And Scallion Miso Soup

  23. Simmered Japanese Pumpkin

  24. Steamed Chicken

  25. Steamed Cod Rice

  26. Steamed White Fish Fillet

  27. Yakitori Chicken (Barbecues Chicken)

  28. Vegetable Tempura


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