Infomation

I made ​​a blog to introduce specialty products and specialties of Japan.
Please study.

http://japanlocalspecialty.blogspot.jp/

Sukiyaki

Sukiyaki is a Japanese food to cook with or boiled or baked in a shallow iron pan the other ingredients and meat thinly-sliced ​​sukiyaki. Such as Warishita, soy sauce, sugar is used seasoning.

Sukiyaki general is used is beef sliced​​, can be served (called Zaku) ingredients leek, garland chrysanthemum, shiitake mushrooms, grilled tofu, Shirataki, and staff. Seasoning is a basic sugar and soy sauce. You eat the eggs entwined raw beaten. Sliced ​​meat shabu is thin enough to be eaten just to dip in hot water, but it is thicker than the wall to be used for shabu is often thinly sliced ​​meat sukiyaki. Is referred to as "fish like" "Birds like" or "like udon" one using materials other than beef (see also Sukinabe).

Calling it "Sukiyaki Wind" is also used as a general term for cooking of salty-sweet seasoning with Warishita of seasoning together. Beef bowl chain stores and, in some well-established stores such as Yokohama [3], and provides the cuisine with the name of the once called "Gyunabe".

Ingredients of Japanese cuisine

Freshness of the material are respected in particular. Meat and seafood grain, including rice in general, vegetables, legumes, fruit, and seaweed and seafood, the birds are used, dairy products are rarely used. Colorfulness of the use of soybean processed food and seafood is particularly characterized, it is low in fat, and is a generally high salinity. There is a difference between such features in common with food culture Southeast Asia, the use of fat and meat is not developed in comparison with the cooking thereof, the use of spices strong flavor is small. Because it is blessed with fresh water and good quality ingredients, seasoning with making the most of the taste of the material are respected.


Soy sauce, keynote of seasoning is a miso fermented with koji (made by boiling out and kelp and dried bonito) soup-rich salt, umami, the soybean. Rice fermented seasoning, such as rice vinegar and sake are also frequently used. Syrup, mirin is used for sweetness, but to use the sugar is often in modern. Use a small amount of vegetable oil rapeseed oil, sesame oil, animal fats such as lard is rarely used. The extensive use of water for that and you can boil wash or ingredients, the more taste of the water itself is important.

Introduction

It is said that three major world cuisine is French, Chinese, and Turkish, but there is the qualification even Japanese food.

I will continue to introduce various Japanese food in this blog.