While the ever pressing struggle of getting healthy and staying on a strict diet continues; my mind can't help but drift to some of my favorite Japanese dishes. (By the by, if you, Mr./Mrs. Reader, haven't noticed, each post title in this blog includes a number. Why did I do that you ask yourselves? Well, I felt witty. No other reason really. Back to me, and food.) Japanese dishes, and for the most part, the whole of Asian cuisine is viewed as much healthier than food readily available in the West. It's hard to fight that argument, as the way of life between our two countries is not quite similar. To use an uneducated generalization, most Japanese businessman work far longer hours than American ones. Sure it's not a triathlon, but longer work hours is technically more activity. Extrapolating that, and adding the fact that Japanese portions are far smaller than American ones, you get a healthier diet. Japanese food is also, at least traditionally, devoid of our kind of fast food. If you put a traditional American meal beside a traditional Japanese meal, there would certainly be some differences, but the nutritional value of those meals is something you can debate till the cows come home.
ANYWAY:
The food below is in no real particular order. (Neither #1 or #4 is the best, stop trying to figure me out. I'm a complex machine.) These are just food I happen to enjoy a lot that are often consumed in Japan. I could go on for days about culinary excellence and what it means to Japanese culture, but that would take a lot longer than a blog post.
1). SUSHI- http://en.wikipedia.org/wiki/Sushi
To the uninitiated, this is hands down the most easily recognized Japanese cuisine. Sushi has an interesting history, and you can read all about that in the link. Like a fair amount of Japanese foods, Sushi is first thought originate in China, but the important part to take away is that Sushi started as a relatively cheap food. In fact, you could really call Sushi fast food, but I think we reserve that term for certain golden arches. Nowadays, especially in the states, you'd be hard-pressed to call Sushi "Cheap." (If you get it a la carte, it isn't too much of a strain on the wallet.) The "original" Sushi, as far as we know, was similar to the Chinese dish in that pieces of fish were fermented inside of rice. Not exactly what you'd find at Arirang's today. That "Narezushi" eventually ends up as "Edomae nigirizushi" which is what most people think of today when you say Sushi- piece of fish, on a block of rice. Of course, you also have a wide range of Sushi rolls, and techniques, and many other forms past that.
Why do I like Sushi?
Simple to eat, great flavor, and it's sea food. (As an Italian descended from a long line of Fisherman, seafood is a wonderful word to me.) For the beginner, it's probably a good idea to go simple, not complicated. (A piece of tuna, or a piece of Salmon, some wasabi, nothing crazy.) Getting over the idea of eating raw fish can be a challenge for some, but it's best to approach other cultures with an adventurous pallet. If you enjoy the simple pieces and rolls, feel free to move on to more complex/different things. (I'm looking at you unagi!)
2). RAMEN- http://en.wikipedia.org/wiki/Ramen
While most people outside of Japan think Sushi is the "meal of meals", I would have to say, as a generalization of course, most Japanese would go with Ramen for something that was a staple. What is Ramen exactly? Another import food from China, Ramen has taken on a whole new life, nay, set of lives, in Japan. Ramen is a type of noodle, served in a (usually meat based) broth, with toppings of every shape and kind. Whether it's Tonkatsu (Pork) or Mabudofu (A Spicy Tofu) Ramen, they're all usually delicious, packed with flavor, and come in a portion that will definitely satisfy you (possibly knock you out, or as I like to call it, a "Ramen Coma.") Ramen is such a big part of Japanese cuisine that there are magazines dedicated to the topic. Heck, there's even a Ramen Museum! (The Shin-Yokohama Raumen Museum) The museum is definitely a must-see list on my stay as you can sample Ramen from all over Japan there, and get a look at what Ramen shops used to look like in the past.
Why do I like Ramen?
Growing up in an Italian household, (I'm actually Irish-Italian with some other countries thrown in there for fun), Pasta is the go to comfort food: It's usually something your mom or nonna (that's grandma for the non-Italians) prepares with a whole lot of meat sauce, and it does good for the soul. Ramen has a similar effect to the system. It can be pouring rain, and your day could be the worst day you've ever had, and will possibly ever have, but take one spoonful of Ramen and the world washes away. What makes Japanese cuisine truly impressive is the attention to detail, and the balance. These first two foods (Sushi and Ramen) do a lot to represent that. There is a very clear equilibrium latent in Japanese food, and with that equilibrium a special kind of artistry. So for the epicureans out there, you can definitely find a type of Ramen that tickles your wide palette, but there's probably more to gain from Ramen if you just take it as it is- Japan's best comfort food.
3). TEMPURA- http://en.wikipedia.org/wiki/Tempura
I think in recent years, Tempura has become the second-most known Japanese food to Americans, with Sushi being the first. Tempura has an interesting origin in Japan; Portugese missionaries brought the frying technique over to Japan, with "Tempura" coming from "Tempora" or time. The fried food, usually fish, would be served on holidays and special occasions. The Kanji used translates to something like "Light Bread of Heaven." And that's what makes Tempura, at least good Tempura, oh so good. American fried foods, while often delicious, have the bad side effect of being greasy, and after being eaten, causing you days of terrible, terrible regret. If you're eating good quality Tempura, however, this shouldn't happen to you (especially if you've got some ginger to help the digestion.) Tempura batter uses cold water, and light wheat flower. Japanese breadcrumbs (Panko) usually isn't used in the mix (I generally use Panko when making Tempura, because I like the crunch.) The idea is to for the food to be light, and full of flavor. Tempura usually consists of a some veggies, and fish, though technically, if it's edible, and it can be fried, it's probably Tempura-accessible.
Why do I like Tempura?
Tempura is a lot of fun to eat, and I'm definitely a fan of the taste and the texture, but beyond that I think I'm a fan of Tempura because it's so fun to make. (Most fried foods tend to be fun to prepare, even if they're not so fun for your system.) As a fledgling cook, Tempura can be a challenge to prepare, but if you stick to the recipe and cook with a friend, there's not a whole lot that can go wrong. (Just remember to keep the batter cool, mix another batch if you have to, but keep it cold. The cold helps keep the batter nice and light- Alton Brown has a good episode on the subject, and you can definitely find that around.) Tempura is, as far as I'm concerned, the essential finger food of Japan- and that's saying a lot. Most Japanese meals that I have experience with, tend be Family style. (Sushi can definitely be served for a family, though Ramen is usually a personal endeavor.) So if you're a fan of fried food, but you've noticed that your heart is starting to curse your name, see if Tempura doesn't anything for you. It's still fried...but at least it's a good kind of fried.
4). DAIFUKU- http://en.wikipedia.org/wiki/Daifuku
The bane of my existence. Daifuku is a very addicting (not in the literal sense) Japanese sweet. If you know what Mochi is, take that, and then you fill it with Anko (Red Bean Paste.) You get something very tasty, and not as sugary as most Western desserts. Don't take the wrong way though- there's usually a lot of confectioner's sugar that goes into these; it's just that the flavor ends up tasting more natural. Mochi could be it's own topic, outside of Daifuku, but these tasty treats are the ones I keep coming back to. A good number of Japanese food places and markets should have them on hand, but if you're desperately trying to find them, and can't, Yummy Sushi in Rockefeller Plaza, Manhattan always has them ready to go.
Why do I like Daifuku?
Like any Japanese food, there is a feeling of balance when you treat yourself to Daifuku after a meal. Sure...like any snack, you can probably go overboard, and that's not balanced at all. But having something sweet, and something bitter, is a very common Japanese ideal (Green Tea- the real stuff and sugary treats are usually served together. Daifuku and Tea makes for a pretty good time, though I'm not sure how traditional that is. In any case...it's good, so treat yourself.)In short. Daifuku, Good. No Daifuku, Bad.
So there you go. 4 of my favorite Japanese Foods. So I'd like to know...what are your favorite Japanese foods. What are you waiting for? Get-to-eatin'!
By-the-by, If you're feeling generous you can donate to my Japanese trip by sending funds as a "gift" to my paypal account at mh_ch_sh@yahoo.com Thanks for the support, and let me know what you think!
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