What distinguishes Japanese dishes from other cuisines is time.
Those and windows that you just went to in Slob Berde started the day before yesterday in a pan on the fire.I can talk about those cows being massaged, those pigs that are rooting outside or those onions where the old peasant is talking every day. But there are three dishes (or well, a few ingredients) that I really find very special.
Yes, those flakes in that dish.
Sprinkle them everywhere, as they sprinkle grated cheese all over the Netherlands and Indonesia. Those flakes come by that tuna moot to the right of the dish, to scraping the paper thin. Tuna moot? Yes, that’s a tuna moot. Or at least a year and a half ago it was a tuna moot. But after a lengthy process of cooking, brining, smoking, drying in the sun, even more smoking, even more drying, letting it moldy and maturing is that tuna moot shrunk into an extremely hard hunk that is only with a very sharp, strong planed, sliced into slices Can be.
I am absolutely not a fan of sharp food.
But for wasabi I make an exception. True Wasabi well understood. If the wasabi is not made for your nose, by rubbing the root against a plank of shark skin, you probably eat finely ground horseradish with a dye. And that tastes very, very different (and I don’t like that, because that’s sharp). Wasabi roots are very pricey. In the international vegetable market Wasabi does about 200 to 300 euros the kilo. And for that you rent to the garden center to also plant wasabi in your garden, I have bad news: Wasabi only grows with very much care under very specific conditions. Years ago, it was with great difficulty in England to grow wasabi on a single farm (which they have kept secret for a long time). And recently it’s a few Americans also succeeded.
Eel is in itself a special animal, here I can talk about it for hours. But for roasted eel in Japan I want to queue one and a half hours (in the pouring rain) and lay down 20 euros for a portion of the above rascals on a bed of rice. This eel is grilled on a kind of charcoal called the Japanese Binch么tan .We call it ‘ white charcoal ‘. Making it is a complicated process that can best be compared to baking ceramics. It takes a few weeks, and luckily there are parts of Asia where they have also mastered the art, and where the minimum wage is a lot lower than in the rich Japan, and there they produce much more affordable Binch么tan: Only a few hundred euros for a box Charcoal. What you get is charcoal that is very hard at first: you need a hacksaw to cut it into usable pieces. In addition, it does not give off smoke (perfect for Barbequen), and the temperature is many times higher than your charcoal briketjes from the gas station. This also means that something grilling is not a matter of loading the grid and then opening a beer for a good time: grilling is an art. While grilling that eel, the eel becomes so hot that it would burn if it is not cooled regularly by baptizing in a boiler with marinade. That marinade is not a secret: just a mixture of soy sauce, mirin and salt. But the restaurant I stood for was proud that the boiler has not been cleaned for the last 150 years (only safely hidden in a bunker in the mountains during the Second World War) and only refilling the boiler every evening with more Soyasaus, mirin, and a dash of salt. The next time I’m back in the area, I’ll probably be in line.
For me, the miso soup.I make m myself, looking back in Tokyo. Approaches the real stuff 95%. With me, you may not slurp just like in Tokyo, which I became somewhat impassable. I take reservations via PB
The difference between Chinese dishes and Japanese dishes is very important for us non Japanese.The Japanese kitchen has no super hot fire where all Chinese dishes are cooked.
Japanese dishes are let’s say in the fire technology actually fire arm.They therefore know 3 important techniques of cooking-raw dishes, cooked/steamed dishes and BBQ dishes. They do not know Stirfry’s rights from Indonesia or China.
Rice is their main staple.War can happen if they do not see rice. They have 101 rice varieties they use for special occasions. Rice for the rice table is different from the other rice dishes and every household has their special choice. They do not know any bismati or Surinamese rice species that are sticking noet. Everything is short grains [like Italian milk rice but with different gradiering in the glutinosis concentration.
Rice balls such as indise pronounce but in the form of a BA, L is very important.The stuffing or coating may vary but are usually based on seagrass, sea kelp with dried fish powder [Bonito Bonito or cheap quality dried tuna flakes with glutamate [a Japanese invention they call umami .The meatballs are sold special for lunch in their food bogs [Bento boxing event with a meat and vegetables sidedish.
Susi Rice is the Japonica shortgrain rice which they sour after boiling with rice vinegar.Susi rice is eaten with rouwe fish or shelvis and sometimes sea animals that are not eaten in the West such as anemones, zeekelpen etc. A Hawaien invention Susi with sandwich sausage in laver [paper thick seaweeds some sea dishes are even eaten “life” like octopus [yet the moving parts of the octopus their sashimi is trying and tastes like salted herring and Can vary in prices from DIDs to Hunderden per serving.Not to mention everything eaten with green colored horseradishwashabi and soy sauce.Eel and red tuna are the expensive products in their menu and of course the Fugu [Blowfish which is life-threatening if the cook is not qualified.
Mochi is something that is usually still unknown in the Netherlands. It is a kind of dish like the indise steamed rice biscuits which one can find on the Pasar malam.The Vershil, Mochi is made of Ketan or glutinous rice. After boiling it is pounded to a puree and meatballs of this dough are filled from peanut butter, sesame paste, strawberries or mangga or another fruit an jam and a special with sweet red beans [very important in Japan nowadays one can even Ijscream Stuffed mochi Get for about 鈧? apiece.
Rice wine or sake is their main alcohol drink.Very very low alcohol concentration of max [expensive 15% or 30 proof. The daily Sake has about 20 pr. For cooking they use a lower concentration. Sake for cooking they mention mirin. Sake to Dinken with lower concentration is drunk hot but the high ice cold is used. The higher the alcohol the more expensive and like wine it has their connoiseurs. Japaners may not tolerate alcohol well but they drink it for team spirit of groups. They drink until they vomit/urinate and drink further etc. [Unimaginable and incomprehensible to us
Rice Snacks As we know cheese balls or Speculaas cake they also know but they make it with rice flour.It is called Japanese rice snack in the USA. They are fried rice balls from 1 cm to 3cm with a soya/umami coating. Sometimes they have a washabi coating or even a sambel coating. In This category also behhort their peas. Baked green peas with a washabi or sambel coating. I use it when I drink beer. Some have a fish or prawncracker flavor.
Besides these different rice dishes the Japanese now also know the flour dishes.The famous is the Windows -which are sold as instant or fresh.The inventor is a Taiwan Chinese who is Japanese wrought Momofuku Ando [chin. Gouw Pek Hok In The whole world, Windows is eaten and the Ramen restaurants are open everywhere with their specialties. Another species is their Udon noodle Then also wheat flour is made but white and wisps of 1/3 cm are thick.Using it is exactly like the windows. Taste is different.
Red beans and soybeans are their most important vegetable protein.They are sold as Tahu, soya sauce, Miso paste, Nato [fermented soya beans This is not for everyone because it has a strange flavor. It is in soups Grbruikt and can 101 different spices contained. In USA Kikoman is a V/d manufacturer of soya bean products. Puree of red beans [sweet is used in all the dessert of Japan like mochi, Ijscream, sandwiches. One has to get used to it because otherwise you have problems with the stool.
What is now fashion is Wagyu beef and the More noble Kobe beef.Wagyu beef and Kobe beef are usually eaten in tartar form fresh thin patches and cost in the thousands of doller per serving. These are beef varieties of young Wagyu bulls that are fed for the Kobe beef with beer and are massaged every day by the farmer. We can only enjoy the Wagyu beef in the US since the Kobe beef is sold only in Kobe Japan. I cannot, therefore, know the difference. Wagyu is in the US almost everywhere for sale for the expensive price. These are beef species for the millionairs.
There are still several dishes from Japan that one cannot find in the Netherlands but can be found in the USA in the West Coast.Sabu-Sabu or Sukijaki restaurants can be found there. The introduction comes from Hawaii where the Japanese ethniek group is large.
I found the roasted shark fins very special.This is not only very tasty but it is also not comparable to other dishes in terms of texture and flavour.
Not a dish, but you often encounter it: jellyfish.They cut to the block of it, make a notch in the middle with a knife and then pull one end through that notch, which gives you a kind of curl in it. That also indicates how tough it is. I have been served in several places but I can’t find a picture of it. I found it not particularly tasty but certainly not dirty.
And then there’s the fugu.The famous poisonous fish that a cook has to study for years to serve. Also not very special in terms of taste (I found myself) but the reputation of this dish makes it special. I think that the risk of death is, incidentally, a part of it. The cooks may have to practice for years on the filer process, it is just the Japanese culture that takes the time and is so perfectionistic everywhere. Even for tea to donate you can learn and it also takes something of five years before you have the Black belt: Chadou-the way of the tea.