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Japan Cooking Japan

 
 
Area : 145883  sq.mi - Population 127400000 hab.
Japan

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Cooking Japan

 Gastronomy

Japanese cuisine, that is presently well-known in Europe has a very refined taste, no fat, and is mainly made of vegetables and fresh fish.
The specialties are the teryaki (marinated beef,chicken or fish, cooked on a hot plate), the tempura (fried seafood and vegetables), sukiyaki (fines slices of beef cooked in soybean), and above all, the sushi (raw fish in rice balls, slightly seasoned with vinegar) and the sashimi (slices of raw fish, seasoned with soy sauce and horseradish mustard).
For dessert, you can have the oribenishiki (rice cakes with chestnuts and beans jam), the yakiimo, (sweet potato cake with cinnamon) or the chofu (sweet rice cake).
Breakfast is salty, and mainly made of soybean sprouts, rice, soup, omelette, roast fish, often taken with a dish of cooked food. Generally, the Japanese pay special attention to the seasons and adjust their meals accordingly. They thus prefer hot meals in winter and cold ones in summer.
As to fast food, you will often find the bentô, a type of packed meal served in a plastic box of fine carton, carrying various dishes: omette, fish, rice, vegetables... You can buy them at railway stations and in the business districts mainly. Some restaurants equally sell them though in different packaging.
Finally, local drinks include tea, sake (rice wine) and the shochu (a type of brandy).