What are the different Japanese culinary specialties ? (Part 2)

The different Japanese culinary specialties

Japanese cuisine is known to be one of the healthiest and most delicious in the world. It consists of a large number of different dishes, ranging from sushi to ramen, tempura, and soba. In this article, we will explore some of the most popular Japanese culinary specialties and discover what makes them so tasty and unique.

4. Yakitori

Yakitori are Japanese grilled skewers made up of pieces of meat, vegetables, seafood, and sometimes cheese. They are traditionally prepared with chicken, but can also be made with beef, pork, fish, or vegetables. Yakitori is often served as a main dish or an appetizer.

The preparation of yakitori involves cutting the meat or vegetables into small pieces, which are then skewered on bamboo skewers. The skewers are then grilled over an open fire or grill, giving them a delicious smoky flavor. Yakitori is often brushed with a sweet and salty teriyaki sauce during cooking, which gives it an even more intense flavor.

Yakitori is very popular in Japan. They are often sold in street markets. They are also very popular in Japanese restaurants around the world. Yakitori can be served with rice, noodles, or stir-fried vegetables for a full and tasty meal.

Yakitori is a perfect example of simple but delicious Japanese cuisine. Their combination of meat, vegetables, and teriyaki sauce makes them a popular choice for Asian cuisine lovers and those looking to try something new and exciting. If you have never tried yakitori before, we advise you to start with the meat skewers which are a classic.

To prepare yakitori, it is advised to use a versatile knife such as the chef's knife. It will allow you to carry out most of the different tasks necessary to make the recipe, such as cutting meat, cheese, and vegetables.

5. Okonomiyaki

Okonomiyaki is a popular Japanese culinary specialty, often described as a kind of "pancake" or "pizza". The word "okonomiyaki" literally means "what you like, grilled," and it's a very flexible dish that can be prepared with a variety of ingredients depending on your preferences.

The base of the okonomiyaki is a thick dough made from flour, eggs, and dashi (a fish broth), which is then mixed with ingredients such as vegetables, pork, seafood, cheese, or even kimchi. The dough is then cooked on a hot plate or in a pan until it is golden and crispy.

The dish is usually topped with mayonnaise, Okonomi sauce (a thick sauce made from Worcestershire sauce, soy sauce, and ketchup), dried bonito flakes (katsuobushi), and dried seaweed (aonori). Guests can also add additional toppings according to their tastes, like pickled ginger, spring onion, or chili flakes.

Okonomiyaki is sometimes prepared on hot plates built into the tables of specialized Japanese restaurants. They are called okonomiyaki-ya. Customers can then watch the chef prepare the dish right in front of them before enjoying it hot and steaming.

Although okonomiyaki is a popular dish throughout Japan, it originates from the Osaka region, where it is considered a local specialty. There is also a variant called Hiroshima-style okonomiyaki, in which the ingredients are arranged in layers rather than mixed into the dough.

In summary, okonomiyaki is a tasty and fun dish to eat, offering a wide variety of flavors and textures. If you have the chance to visit Japan, don't hesitate to try this unique culinary specialty.

Although you can use a versatile chef's knife for the preparation of this recipe, we rather recommend using a carving knife. This type of knife is designed to easily slice through tender foods like Okonomiyaki without tearing them. It is important to have a sharp knife to cut the Okonomiyaki properly without deforming it.

6. Udon

Udons are a variety of wide, thick Japanese noodles that are highly appreciated for their soft texture and delicate taste. These noodles are traditionally made from wheat flour, water, and salt, and are often served in a hot or cold broth, garnished with various toppings.

Udons have been consumed for centuries in Japan, and have become popular worldwide through Japanese cuisine. The noodles can be prepared in different ways, depending on the ingredients and sauces used. They can be served with tofu, vegetables, seafood, meat, or eggs, and can be seasoned with sauces like soy sauce, mirin, rice vinegar, and dashi.

The preparation of udons can vary depending on the region where they are made. For example, in the Sanuki region, located on Shikoku Island, udons are often made with pure spring water and are steamed rather than boiled, which gives them a unique texture and distinctive taste.

Udons are also appreciated for their nutritional value. They are rich in carbohydrates, proteins, and fibers, and also contain essential vitamins and minerals. They are an excellent source of energy for active people and are often consumed before or after a workout to replenish the body's energy reserves.

In conclusion, udons are a delicious variety of Japanese noodles that can be prepared in many different ways and are appreciated for their soft texture, delicate taste, and nutritional value. Whether you like them in a hot or cold broth, or with different ingredients, udons are a versatile and delicious dish that is really worth trying.

You can use the Japanese kitchen knife nakiri to prepare udons. This type of knife is specially designed for cutting vegetables and is often used to prepare ingredients that accompany udons, like green onions and mushrooms.

A final part on Japanese specialties has been specially designed for you. It will be available in a few days. Stay connected!