Japanese food
WE TAKE YOU TO TOKYO
Did you know that Tokyo is the most populous capital on the planet? Over 37 million people live in this city! It is one of the world's largest financial centers, but that is not what every visitor knows it by. Life in Tokyo is active 24 hours a day, lots of events, restaurants, interesting things. In Tokyo, you will experience what you cannot do anywhere else in the world. In this city there is also the most congested intersection on the planet, only during one green light there are 2500 people!
Tokyo is also the city with the most Michelin stars, 432 in total! There are restaurants specializing in Yakitori chicken skewers, Wagyu beef, Soba noodles, tempura dishes and many other authentic specialties. Tsukiji Fish Market is a must visit, this is the place where the best quality fish in the world is sold, the market day starts early in the morning so don't forget to sound the alarm to grab the best piece of fish.
And of course the night life of Tokyo! Non-stop clubs and the best bartenders in the world, Tokyo serves the best drinks!
FISH JOINT
Fugu is the Japanese name for puffed fish that is prepared and served in their restaurants. What separates fugu fish from others is that it can very easily be fatal to the consumer. It is not poisonous in itself, but feeds on shells that contain tetrodotoxin, a substance that inhibits the functioning of nerves in humans and causes immobility of muscles and cessation of respiratory organs.
In order to prepare fugu fish, the chef must go through several years of training in order to master the art of "migaki" - a special process through which this fish is detoxified. Once licensed, the government of Japan strictly controls its operation to reduce the number of deaths from the consumption of improperly prepared fugu fish. However, despite all the precautionary measures, 6 people are killed on average in Japan every year, significantly less than before, but not good enough.
It is interesting that the consumption of this fish was banned twice in Japan, and then it was returned to the table again. Apart from these prohibitions, the Japanese imperial family is not allowed to eat fugu fish due to the excessive risk to their safety.
The most toxic parts of the fish that must be removed are the liver and skin, and the rest is most often prepared as "sashimi" - raw, "karage" - fried, or simply cooked with the addition of rice.
For those who are really looking for a real Japanese gastronomic adventure, the dish "Shirako", i.e. grilled fugu fish testicles, is recommended.
SHOULDER
One of the most popular Japanese dishes is actually Chinese? The roots of Ramen's history are difficult to understand due to different theories about how this dish originated. However, historians agree that it is most likely that Ramen arrived in Japan at the end of the 19th century with a large number of Chinese migrants who moved to the Japanese city of Yokahoma, also known as the "city of the Chinese" in Japan.
Originally, Ramen was prepared from meat soup, usually obtained by cooking pork or fish bones. Rice noodles, which have been produced for centuries in China using the rolling dough technique, would be added to the soup.
Ramen has undergone many changes to this day, so every place in Japan has its own recipe for this dish with a special story behind it. The soup is seasoned with soy sauce or miso paste, various additives are added such as chopped pork, boiled eggs, chopped seaweed or spring onions.
However, it experienced the biggest change during the American occupation of Japan in 1945, when the rice harvest was at a record low. Americans imported a large amount of wheat to prevent starvation and Ramen noodles began to be made from wheat flour. The stamp added by the Japanese is to cut the noodles with a special knife instead of stretching them.
In 1958, a new turning point in the life cycle of this dish occurred, instant noodles appeared, which are now available all over the world and can be prepared in just a few minutes.
Ramen is becoming a world food, everyone likes to eat it, and almost every city on the planet has at least one Ramen restaurant. There are over 24,000 of them in Japan, of which 5,000 are in Tokyo alone!
MISO SOUP
The secret to the healthiest soup in the world...
Miso soup has been consumed in Japan for 13 centuries. It is believed that 75% of Japanese eat at least one serving of miso soup every day.
This soup is made from clear fish stock with the addition of shiitake mushrooms and the indispensable spice - miso paste. In addition to the above, ingredients such as tofu cheese, algae, fish roe, fermented soybean pods or grated dried tuna are often found in the soup.
Miso soup has been proven to have enormous benefits for human health. A 2020 study proved that miso soup lowers blood pressure and improves mood.
Miso soup is served in glazed ceramic bowls, the liquid is drunk directly from the bowl, and the solid ingredients are eaten with chopsticks.
Miso soup used to be the privilege of the rich, and today it is available to everyone and is happily consumed all over the world.
TEMPURA
Is it the way of preparing the food or the food?
Tempura is one of the most authentic dishes in Japan, and it stands side by side with other Japanese delicacies such as sushi when it comes to global popularity. Tempura means a piece of fish, seafood or vegetables fried in deep fat. Each piece is individually coated with dough and then carefully lowered into the hot fat. It is believed that this is one of the best ways of thermal processing, because it allows the food to retain its natural taste and still be heat-treated. The dough or "batter" in the original recipe consists of flour, eggs and water. The water should be completely cold when it is added, and the dough should be kneaded briefly with chopsticks. The idea is to cover the food just enough to protect it from direct exposure to fat without drastically changing its taste, for these reasons spices are not added to the dough. The fat in which the food is fried is usually a mixture of vegetable oils, and sesame oil plays a special role in making the tempura perfectly crispy.
Although it is practiced in the world to cover the food with breadcrumbs (most often "panko"), in Japan this is not the case, instead tempura is simple and can possibly be served with dipping sauce.
Tempura was brought to Japan by Portuguese sailors, it is derived from the Latin word "Tempora" which denoted the period when believers of the Catholic Church fasted. The Japanese, along with the sailors, also adopted the method of preparation, and then modified it to perfection, which is now recognizable throughout the world.
FISH MARKET
The most famous fish market in the world is located in Tokyo.
Fish and seafood are an integral part of the Japanese diet. For those fish caught in the open sea, Tsuyuki Fish Market is the first destination. This market alone sells an average of $16,000,000 worth of fresh fish every day! The market is organized so that fishermen hand over their catch to wholesalers, then smaller shops bid on the auction and only then do they reach consumers.
Don't get confused if you are directed to Toyosu Market when looking for Tsukiji Market. The original Tsujiki market had to be moved due to lack of space and capacity to store fish, so a new, more modern one was built, which today is called Toyosu. If you intend to experience the fish market in the right way, be sure to come as early as possible in order to catch the moment when the fresh fish arrives. Along the way, you will secure yourself the best piece!
YAKITORI CHICKEN
Literally translated, Yakitori means exactly what it is - grilled chicken. However, the etymology of the name tells us about a grilled bird, which gives us another insight into the history of this popular Japanese dish. During the period of peace in Japan (the Edo period) Buddhism was at its peak and taught the deprivation of the pleasure of eating meat, be it beef, pork or chicken. If the smell of grilled meat were to be felt, it would cause disgust in the predominantly vegetarian population of Japan. Of all the animals, the biggest chance was to smell the smell of grilled poultry, which brings us back to the "bird". It was forbidden to kill domestic animals, but wild birds were hunted and skewered.
Today, several centuries ahead, streets all over Japan and the rest of the world are lined with stalls selling chicken skewers seasoned with salt and a soy sauce-based glaze.
Some of the restaurants that specialize only in Yakitori have received Michelin stars, and this traditional Japanese dish has become a favorite among a wide range of people.
JAPANESE AUTOMATS
Did you know that every 23 people in Japan have one vending machine? At the same time, Japan is known to us as a country that nurtures tradition and is a leader in technological development. Vending machines are very popular in Japan, you can buy hot and cold drinks, water, snacks, but you can also easily find ready-made meals. Yes, a vending machine can prepare noodles, your favorite soup or a similar meal for you on the spot. Technology has advanced so much that vending machines have become an indispensable part of every Japanese person's life. You can pay in the standard way, by inserting coins, but you can also use a credit card. Vending machines have a modern look and increasingly operate on "touch" technology, and their popularity has reached the level that the government regulates how many of them are allowed, and currently all the slots for vending machines are filled. According to the data of a special association that deals with vending machines in Japan, there are over 5 million, which would mean one for every 23 inhabitants!
JAPANESE DRINK SAKE
Although the production of Sake is very similar to the production of beer or wine, we cannot classify Sake into any of the mentioned types of alcoholic beverages. It's more of a category by itself.
Sake is made with three simple ingredients: rice, koji and water. Which is a type of fungus that has the ability to break down rice starch into simple sugars in the fermentation process.
Sake is considered a traditional Japanese drink that is consumed almost every day, and special quantities are consumed during holidays and special occasions. The amount of alcohol in Sake is about 15%, which makes it a stronger alcoholic drink than beer and wine.
It is interesting that Sake can be consumed both cold and warm. Most often, it is drunk cold on hot days, and warm on cold days. Warming the Sake helps to more easily taste the sweetness and special umami taste that this drink carries. It is advised to drink at least one such cup of water between each cup of Sake, in order to avoid a stronger hangover. Zapampitite Although Sake is sweet and often easy to drink, it has more alcohol that can make you dizzy more easily.
SUSHI
Most of us think of Sushi when Japan is mentioned.
Sushi is believed to have originated in the 2nd century and originally represented a way of preserving fish. The cleaned fish would be coated with rice with the addition of rice vinegar. In this way, the fish could be stored for up to a year, at which point the pickled rice would be removed and only the fish would be consumed. Sushi literally translates as something with a "sour taste".
Fast forward a few centuries, we no longer throw away rice but cook it, and different variations like nagiri, sashimi and others have appeared. Sushi masters who are skilled in this craft are appreciated all over the world, and restaurants serving Sushi can be found everywhere. In addition to rice and fish, the spices soy sauce and wasabi are indispensable. To make the story complete, Sushi masters use special knives that have a blade on one side only, while on the other side there is a recess. This is especially important, because the quality of the cut directly affects the taste of Sushi, so the knives must be razor sharp.
WAGYU BEEF
Wagyu is a special type of domestic cattle bred in Japan. It is characterized by a high degree of marbling, i.e. speckled with fatty tissue, which gives the meat softness and a full buttery taste. Wagyu beef is the result of several decades of experiments in crossing different strains of beef that had the appropriate genetic predispositions. First, the goal was to breed animals that would be more resistant to diseases and easier to breed. For this purpose, since 1868, Japan imported animals from all continents and started crossbreeding. When the government of Japan recognized the enormous potential of this gastronomic brand, the country strictly defined the conditions for growing and exporting Wagyu beef. Today, it is impossible to buy a neck of the Wagyu variety and import it to another country, but only processed meat is bought.
Today, Wagyu beef is accompanied by several legends, and the ones related to breeding are particularly interesting. From that, the cattle are massaged by hand every day, played sophisticated music like the famous works of Mozart, and even given beer to relax like people relaxing in a bar. It is true, however, that a person who grows one of the 4 types of Wagyu beef keeps the animal only until 9 months of age, then they are sold to specialized fattening companies, and after two years, when the individual reaches the desired weight, it is sold at auction. It is believed that virgin cows and castrated bulls give the best meat, and the price of real Wagyu beef is at least 10 times higher than the most expensive beef from anywhere else in the world!
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