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The Japanese style of cooking.

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A Quick Tip by kfontenot

  • Sep 7, 2011
  • by
I can be pretty hesitant with Japanese food, but I'm learning to enjoy more of it.
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September 07, 2011
I used to be the same way, but not anymore. You should try a place where they serve real home made-style dishes.
September 08, 2011
I'll have to try that out. I'm always up for trying something new.
More Japanese Cuisine reviews
Quick Tip by . May 08, 2011
posted in Go Japan
The Fugu (blowfish, poisonous; one that kills if not prepared correctly), Uni (sea urchin), Basashi (horse meat), Kujira (whale), Iruca (dolphin), Okura (salmon roe) and Shirako (fish sperm) are some of the queerest food when it comes to the Japanese Cuisine. Eating seafood raw is certainly Japanese style and in some ways it has increased the Japanese life span!      So, if you think the Chinese are strange, the Japanese aren't too far behind!      Shirako …
Quick Tip by . November 04, 2009
posted in The Rice Table
Oishii desu ne! I love Sashimi, Sushi (in Japan) & Teppanyaki. Japanese took seafood to new heights by eating them raw! Absolutely fresh!
About the reviewer
Kendall Fontenot ()
Ranked #16
Despite looking extremely cool, I have to admit that I'm a dork. I grew up on the outskirts of the small town of Oberlin, LA. I have since relocated to the Lake Charles, LA area.I love my home state … more
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About this food


 The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.

Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule. In the early modern era massive changes took place that introduced non-Japanese cultures, most notably Western culture, to Japan.

Japanese cuisine is based on combining staple foods (shushoku, 主食), typically rice or noodles, with a soup, and okazu (お かず) - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.

A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white ...

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