Japanese food is healthy, tasty and simple to prepare. It is low-fat, low cholesterol, less dependent on meat and emphasis more on vegetables and fish. Japanese food are famous in reducing heart-rated disease as it is mainly prepared by simmering food under low moderate heat. Undoubtedly, Japan is also well known of her people having the longest life expectancy in the world.
Lets broaden our knowledge in the main ingredients and seasonings used in Japanese food.
The common ingredients found in Japanese food:
Shiitake are Japan most popular mushrooms. The dried variety has a strongest taste and aroma and found commonly in many dishes.
It is also known as Wasabi. Wasabi is a perennial aquatic plant. It comes in paste or powder form and it is used as condiment and seasonings.
It is also known as Konbu. Konbu is an essential ingredients for making dashi (Japanese stock). Note that not to soak Konbu before used unless stated.
The common types of noodle used in Japanese food are Udon (made from white flour), Somen (made from wheat, very fine) and Soba (made from buckwheat flour).
It is also known as Katsuo Bushi. It is an essential ingredients of dashi.
The essential seasonings used in Japanese food
The most famous and widely used seasoning in Japanese cooking. It is made of fermented soya beans, wheat, salt and water.
It is an important seasoning in Japanese food. It is made from fermented soy bean and it is an older brother of soy sauce.
It is used to neutralize fish odors, reduce saltiness and tenderize meat.
Japan's most traditional alcohol beverage. It is used to preserve, marinate and neutralize the odor of fish and meat.
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