Welcome to Japan!
There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese think of the everyday food of the Japanese people--especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II.
What is Japanese food?
Japan is surrounded by the ocean and blessed with four distinct seasons.The daily availability of fresh fish and vegetables is reflected in the fundamental characteristic of Japanese cooking : food is prepared in a way that will enchance the natural taste and aroma of each ingredient.
Most traditional dishes are made with dashi(stock made from dried kelp/bonito fish) and seasoned with unique Japanese fermented items such as soy sauce,miso(soybean paste), sake(rice wine) and mirin(sweet rice wine).Sometimes a small amount of a strong-tasting vegetable is added to give more taste to a dish,as herbs are used in western cooking.Japanese cooking uses oils and fats very spraingly,which is why it is referred to as a low-calorie cuisine.
And the Ninja of Ninja Foods will introduce you Japanese foods.We hope that Japanese dishes introduced here will be tried and enjoyed by the readers of this site!
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