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While most people are familiar with traditional Japanese dishes such as sushi, tempura, soba noodles, and miso soup, there is a lot more to the country’s culinary repertoire than just those tasty foods. It goes without saying that basic dietary staples such as rice and seafood are mainstays of the Japanese diet, but the country’s cooks also place a large emphasis on seasonally available produce and food presentation. In recent years, red meat and processed items have been consumed with growing frequency. Yet, there are still some Japanese delicacies that are not as popular in Western portions of the world as they are at their source. Here are a few of our favorites.
Image source: Wikpedia
Mochi: Although these gelatinous rice cakes can sometimes prove a choking hazard, they are nonetheless considered a staple in Japanese cuisine. Mochi can be plain or it can including flavoring agents like Japanese mugwort and kudzu roots. Ordinary mochi is often found as an ingredient in desserts, candies, soups, and traditional New Year’s dishes. Traditionally, a lot of effort was required to produce this delicacy but the process has understandably been speed up by the existence of modern kitchen machinery.
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Yakitori: This tasty concoction is nothing more than grilled chicken pieces that have been seasoned with tare sauce and salt then grilled to a yummy golden brown. Bites of yakitori are usually washed down with beer or some other form of alcoholic beverages. Picky eaters should be aware that this treat often contains a wide range of bird parts, some of which Westerners wouldn’t normally eat such as the intestines and the heart. However, sometimes the skewers contain vegetables as well as meat so that unidentifiable substance on your plate might not be as difficult to swallow as you might think.
Image Source: Wikipedia
Unagi: While eels are not commonly found on many Western menus nowadays, they remain a popular treat in Japan. These fish are especially popular during the summer months because eating them is thought to counteract the effects of the warmer weather. Unagi are typically basted with a local type of barbeque sauce during the roasting process but there are other ways to eat them. Travelers should further note that this unusual dish is best caught between the months of May and October, especially if one happens to be traveling through the Lake Hamana-ko region where the fish are cultivated.
Image Source: Pixabay
Bon appetite!
Sources: Wikipedia; BBC Good Food; Japan National Tourist Organization; Japan Talk
