Japanese Food Facts To Blow Your Mind

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Interesting Bits of Knowledge

Tokyo is the International Capital of the Top Restaurants. It beats even Paris. The undoubted world capital of fine dining is Tokyo, with a remarkable 302 Michelin stars in total in 2017. The breakdown as follows: 12 are 3 stars, 53 are 2 stars, and 160, 1 star. Two other Japanese cities make up the top 5 of this list – Kyoto and Osaka.

The Evolution of The Katsu

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Katsu Then and Now

Originally, katsu, a shortened version of katsuretsu was traditionally made using beef. During the Meiji period (1868 – 1912), the Japanese technique of cooking tempura was applied to meat coated with breadcrumbs and deep fried in oil. The forward-looking Emperor Meji wanted to to see Japan become a modern westernized country to lead in development, and that included embracing some new world cuisine. It was the western adaptation that introduced pork into the mix.

Japanese Cuisine Evolution: Ancient to Modern

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A Culinary Journey Down The Centuries

What composed ancient Japanese cuisine?

It’s a banquet of meats and vegetables: there’s wild deer and boar, mushrooms, sudachi lime, ginger, sansho pepper, myoga, nuts, pears, fish, and shellfish. It was during the Muromachi period (1392-1573) that “washoku” or traditional Japanese cuisine took shape, and was consolidated from the year 1573 to 1615, known as the Momoyama period. The washoku was influenced by several factors: the extravagant imperial court feasts; Daikyo Ryori, types of Kyoto cuisine developed over the ages; the Heian period (794–1185)the peak of Buddhism and Taoism; the vegetarian diet of the 13th century Buddhist monks; and tea cuisine.

Ramen Types From All Over Japan

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Different Regions, Different Ramen

Did you know that ramen is served in more than 24,000 restaurants across Japan? The quintessential dish is increasingly revered for its culinary complexity, from the depth of flavor in the broth to the perfect bite of the noodles. When it was once a laborer’s dinner, it is now a culinary expression of the Japanese quest for perfection. See the different types of heavenly ramen found in different regions across Japan.

Dry Goods Essential for Japanese Recipes

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What Dry Goods are in Your Pantry?

The ideal Japanese pantry must have a list of essentials to be able to make particular Japanese dishes. There are dry goods considered important in cooking the most common Japanese meals. Without them, you can say your meal isn’t really quite Japanese. Here are some of those dry goods essentials.

Adzuki beans are small, red beans that originated in China. They are starchy legumes with a rich, chestnut-like flavor, often used in making sweets in Japan. The beans are usually cooked down with sugar and mashed to make red bean paste. They are often paired with glutinous rice in sweet and savory applications.

Bamboo Shoots and Benefits

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What are Bamboo Shoots?

Bamboo shoots are the edible sprouts which spring out beside the bamboo plant. also known to be one of the fastest growing plants in the world. Bamboo shoots, or takenoko in Japanese, are a commonly used vegetable in Japanese cuisine. They are considered as the “King of Forest Vegetables”. There are many bamboo species which sprout shoots, but only a handful are actually cultivated and consumed.

Bamboo shoots are available fresh or canned. Fresh shoots can last for up to two weeks, properly refrigerated and away from sunlight. Canned versions can be stored longer. However, before cooking them, boiling is highly recommended or at least soak them in water overnight.

Bamboo Nutrients

According to studies, bamboo shoots are rich in various components such as proteins, carbohydrates, minerals, and fiber, and are low in fat and sugars.

Pork Loin and Pork Tenderloin: What’s the Difference?

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The Difference of Cuts

If you’re carnivorous, you love pork meat. Pork loin and pork tenderloin are two comfort foods you may not be missing out in your diet. Pork loin and pork tenderloin are similar sounding but are actually quite different cuts of meat. While both cuts are delicious and make great choices for barbecue, they are treated differently. Not knowing their differences may lead to some kitchen errors or accidents.

Firstly, the main difference. Pork loin and pork tenderloin are not cut from the same part of the animal. They also look really different. Where pork tenderloin is thin and small, a pork loin is wide enough to cut steak-like pieces from it.

Ramen, Udon and Soba: The American View

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A Quick Western Guide to Japanese Noodles

Noodles are the quintessential food of the Japanese. Japan is such a noodle-loving country. When Westerners, like Americans, visit, they see noodles practically everywhere. From street stalls to high-end restaurants, in offices and in homes, there is just no escaping noodles. The Westerner knows there are different types; they’ve seem different colors, sizes, and might say even taste different from each other. A Westerner is aware of at least three types of Japaneses noodles and can tell them apart.

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