Chopsticks at the ready!   いただきます! Gourmet Pleasures

Gourmet Pleasures

To choose, you need to understand. At a restaurant or at a store, without knowing the meaning of a word or phrase, the gourmet adventure ends abruptly. Here are some essentials to eat well in total freedom. And in Japan, there is plenty to do.


Aji:
Horse mackerel.

Azuki: Red Bean soybeans for many pastries.

Castella of Portuguese origin based sponge cake, the name derived from Castilla pao meaning "bread of Castile", now a classic of Japanese confectionery.

C hanko-nabe: Preparation for Gargantuan sumo wrestlers, a kind of fondue high in calories and protein.

Chawan mushi: Egg casserole Japanese including various ingredients (shrimp, shiitake, fish or chicken ...).

Dashi: Fond composed of kombu broth and / or katsuobushi (dried bonito) or other dried fish. A basic taste that is found in many preparations, including miso soup.

Daikon: Big and long Japanese white radish is rich in vitamin C, which is consumed mainly raw, grated with shoyu or thinly sliced ​​and cooked in stews.

Ebi: Shrimp.

Fugu: Puffer Fish served as sashimi (slices are translucent), cooked in a pot or in hot sake. Fatal if the meat is poorly cut.

Gohan: Japanese rice (grains are round and courts) nature and cooked that accompanies every meal like bread in France.

Gyokuro: Green tea (the finest in the country) of superior quality.

Ikura: Salmon Eggs.

Kaiseki: Quintessence of high traditional Japanese cuisine, kaiseki Ryôri originates from the tea ceremony. The primary purpose of this menu initially influenced by shojin kitchen, was to reveal the subtle flavors of green tea. Today, the term also refers kaiseki an exceptional meal. In this case, the Japanese use another character to designate these feasts.

Kare: More sweet and spicy, this Japanese curry is different from the original Indian. It stands as one of the most popular dishes of the archipelago.

Katsuo - bushi: Chip used dried bonito dashi.

Kombu: Large thick brown seaweed in the ocean flavor, so iodine but also sweet, rich in vitamins, calcium and potassium, essential ingredient in dashi. The best come from the waters around the island of Hokkaido. Long simmered because very rubbery, they become a tasty condiment beautifully presented in foil.

Kushi katsu: Kebabs fried fish, meat or vegetables surrounded by a thin layer of breadcrumbs.

Maccha green tea powder used in the tea ceremony.

Mirin: Sweet Sake containing 40 to 50% sugar, low alcohol content. It is used in cooking as a seasoning product in many recipes.

Miso: Fermented soybean paste with wheat or rice and salt, essential ingredient in miso shiru (soup) and also seasoning vegetables.

Mochi rice paste sticky consumed for the holidays.

Nabe: Japanese clay pot used in particular for oden. Also the name of dishes served in winter fondue.

Natto: Viscous soybeans cooked and fermented at the consistency and very pronounced flavor, popular for breakfast with gohan.

Nori: dried seaweed with a black green, iodized taste and presented as sheets of paper.

Oden: Traditionally Offered in the street by street vendors this dish that warms in winter, consists of fish pie, boiled eggs, daikon and tofu cooked in a fish broth.

Okonomiyaki: Thick salty cake made ​​from cabbage, eggs and "we love", a native of Hiroshima.

Onigiri: Rice Ball sometimes wrapped in nori.

Râmen: Chinese wheat noodles more popular in Japan, usually served in broth.

Sake rice wine.

Sashimi: raw fish filet or finely cut pieces of seafood and served with soy sauce and wasabi.

Sembei: savory rice crackers, crisp cookies those held at the cocktail hour the upper hand as the star of Japanese snacks to accompany a beer or Japanese sake.

Sencha Green tea aware appreciated for its refreshing flavor and green note.

Shabu shabu: Flat thin beef slices dipped in a broth. Dietary fondue.

Shiitake: Mushroom Japanese to slightly smoky aroma. Dried, it can be stored in its packaging long.

Shiso: aromatic green or red leaf finenement serrated trim that can accompany a tuna sashimi and tempura be prepared. Native to the Himalayas, this plant from the mint family is delicately scented.

Shochu: Japanese distilled alcohol made ​​set of various ingredients (barley, wheat, sweet potato ...).

Shoga: Ginger root. Grated, it perfumes many dishes.

S hojin Ryôri: Imported from China in the thirteenth century, this vegetarian cardinal virtue is to keep body and healthy mind shojin mean for followers of Buddhism "get away from the distractions, purify his body," among others. refraining from any meat product. A good balanced diet improves the "way of the heart."

Shoyu: soy bean-based soy sauce, wheat or barley, water and sea salt. The best sauces are naturally fermented and especially without adding colors, preservatives or glutamate. Read the labels.

Soba Noodles long and thin with buckwheat, appreciated especially in the north-east. Brown, they can be eaten hot in broth in winter and cold in summer dipped in a sauce. The water used for cooking (soba yu) is then proposed in soup or drink.

Sukiyaki: Thin slices of beef grilled on a griddle, placed directly on the table, and proposed with vegetables, tofu and noodles. All enjoyed with a raw egg.

Sushi: Preparation best known abroad, sushi consists of cooked vinegared rice dumpling slightly and a slice of fish or raw seafood.

Tempura: Food preparation of Portuguese origin made ​​up of vegetables, fish or crustaceans coated with a paste of flour, water and egg yolk, fried in vegetable oil.

Teppanyaki: friendly kitchen hot plate where often the restaurant, the celebrant makes the show.

Tofu: soy pâté, rich in vegetable protein, fatty acid, cholesterol free and low in calories. Fresh, dried or fermented, this pillar of Japanese cuisine will enjoy hot or cold, fried or soup. Food reference in Asia, curd neutral taste delicately permeates sauces and condiments that accompany it.

Tonkatsu: pork (loin, boneless rib or filet) breaded and fried, traditionally presented on a bed of thinly sliced ​​cabbage.

Toro fat belly Party, melting and tasty, tuna (maguro). The best piece according to connoisseurs chu-toro would be, not to mention the aka-mi meaning "red flesh." Finally, in tuna, everything is good!

Tsukemono: Pickles, pickled or brined vegetable condiment (cucumber, Japanese radish, eggplant ...) accompanying rice and sake. Each region claims to have the best tsukemono. One of the best snack for health.

Udon: Thick white noodle wheat flour.

Umeboshi: Japanese pickled plum salt and dried. Acid taste, it supports simple Japanese white rice and sometimes is nestled in a onigiri.

Unagi: Grilled eel, particularly popular in summer for, say, suffer less from hot weather.

Wakame: Algae green, great source of fiber, enhancing soup and salad. Generally, it is dried and preserved resents cooking.

Wasabi green horseradish essential condiment to accompany raw fish, this root is used as a spicy condiment.

Wagyu: Japanese Beef with renowned meat tenderness and delicious flavor with a preference for pieces parsley, like the famous Kobe beef but also Matsusaka or Hida. According to some, the best beef in the world.

Y akitori: Skewer traditionally grilled chicken on charcoal. Small pieces of meat, skin, liver or leeks up type menu.

Yuba: Kyoto specialty, thin skin forming on the surface of soy milk.

Yuzu: Asian Citrus tangerine taste wild touch of lemon, this winter fruit with very fragrant skin and juicy little blends harmoniously with soy sauce in a sauce called ponzu, ideal to accompany sashimi and nabe.

Chopsticks at the ready!   いただきます! Gourmet Pleasures