Japanese Food Culture
Centuries before Japanese people were eating sushi, they first enjoyed raw fish without the rice. While the name “sashimi” refers to any thinly sliced raw food, including raw beef (gyuu-sashi), and even horse (basashi), fish and seafood are the most popular varieties.
Sukiyaki is made with several different ingredients, like thin slices of beef, green onions, tomatoes, mushrooms, and tofu. Diners prepare the dish themselves by grilling the ingredients in the pan after pouring a few drops of sukiyaki sauce. After the ingredients are cooked thoroughly, to eat sukiyaki in its conventional way, you dip the meat or vegetable into a bowl of beaten egg.
The result is a delicious and satisfying dish that goes great with rice and will warm you from the inside out during chilly days.
Ramen is one of the most popular options at the moment when choosing something to eat in Japan. It is a bowl of wheat noodles served in a soy sauce or miso soup mixed with many kinds of ingredients. The most typical ingredients are slices of pork, green onions, seaweed and egg. I can´t compare the flavor of this dish with anything else I have tasted before. The most important part of this dish is the soup. It has the most tasty flavor I have ever tried, and can range from soft to strong depending on where you order it. The way the pork is cooked, makes it so soft that sometimes it breaks into pieces as soon as you catch it with your chopsticks. With one order of ramen and a side dish of rice, you can be sure that you will be satisfied when you finish your meal
Shabu shabu is essentially a Japanese hot pot dish. For this dish it uses many kinds of meats and seafood, mostly the softer kinds, and sides of vegetables, tofu and noodles. The way it works is you grab a piece of meat (you can also pick some of the vegetables) and immerse it in the pot with hot water or consommé. Once it is cooked, you dip it in a sesame sauce with some rice as a side dish. Very delicious!
Okonomiyaki is similar to a pancake with the way it is pressed on a griddle but the ingredients are much more diverse and is usually considered a savory dish. It is typically made with flour, yam and egg, but you can add almost anything you like. The most common additions are green onions, beef, shrimp, squid, vegetables, mochi and cheese. In some restaurants, the experience is more interactive because the chef goes to the table and makes it on a griddle while the customers help the chef by adding other ingredients.