Philippine Restaurant and Dining: Japanese Cuisine, Food and Dishes
Japanese Cuisine, Food and Dishes
Definitely more than just the usual sushi, Japanese cuisine is as refined as any of the world’s great cuisines. Due to its near-universal appeal, Japanese restaurants have sprouted in many countries, especially in the West. The traditional Japanese diet is one of the healthiest in the world due to the presence of tofu, miso, sushi, green tea, and soba. These products are characterized as nutritious, rich in fiber, low in calories, fat, and cholesterol. Another factor is that Japanese are among the world’s largest consumers of tea. Result is that the Japanese people are generally known to have the longest life span in the world. Recent figures have placed the average lifespan of women at 81 and men at 74.
There is a great variety of dishes and regional cuisine as well. The dishes can be categorized as rice, seafood, noodle, nabe, soya bean, yoshoku, and others. And along side the elegant fare is the ever-present bowl of rice – a heritage of simple country cooking.
Accompanying viands such as fish, meat and pickles, are considered as side dishes. Traditional Japanese meals are named by the number of side dishes that accompany the rice and soup that are usually present. The simplest meals usually consist of soup, rice, and a single side dish. The more common meals usually consist of soup, rice, and three side dishes, each utilizing a different cooking technique. These side dishes may be raw fish (sashimi), a grilled dish, and a simmered dish. Other replacements for simmered dishes here are steamed, deep fried, vinegar-coated, or dressed methods.
Seafood is another important component of eating fare. Examples are fish, shellfish, octopus/squid, crustacean species, and seaweed. Beef and chicken are also commonly eaten and have become part of everyday cuisine. Although not known as a meat-eating country, very few Japanese consider themselves to be vegetarians. Some regions even go for insects such as grasshoppers, bee larvae, and salamanders.
What to Order
Noodles are probably the most widespread component of the Japanese diet. Among the two traditional types, the soba is a thin, brown noodle made from buckwheat flour. On the other hand, the thick and white udon is made from wheat flour. Both are usually served in a soy-flavored dish broth along with various vegetables. A relatively new and popular import is the ramen, a Chinese wheat noodle. Ramen is served in a variety of soup stocks ranging from soy sauce, to fish stock, to butter/pork stock.
Traditional Japanese table settings have varied considerably over the centuries depending mainly on the type of the table present. In accordance to the “ichiju-sansai” formula, five separate bowls and plates are set before the diner. Nearest the diner are the rice bowl on the left and the soup bowl on the right. Behind these are three flat plates to hold the three side dishes. A common element is pickled vegetables. These are eaten at the end of the meal, but are not counted as part of the three dishes. Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder, or “hashioki”.
Japanese distinguish traditional Japanese-style dishes as “Washoku” (wa means Japanese-style and shoku means food) as opposed to Western food which are referred to as “Yo-shoku” (Yo meaning western-style). Washoku meals usually include rice, sushi, sashimi, tempura, and noodles. The visual presentation is also an important feature to enhance the appetite of the diner. Great care is exercised in the carving and slicing of the subject by skilled chefs. Take note that the physical appearance is considered just as the actual taste of the dish.
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