Umami Magazine | Japanese Cuisine | MP

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The Essence of Japanese Cuisine

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Welcome to Umami Magazine, the premier source for all things related to the essence of Japanese cuisine. Here, you can explore the nuanced flavors of the Land of the Rising Sun, learn about the traditional ingredients, techniques, and recipes used to create some of the world’s most delicious dishes, and even find tips on how to enjoy Japanese food in your own home. Whether you’re a beginner or a connoisseur of Japanese cuisine, Umai Magazine has something to offer everyone. So, dive in and discover the heart and soul of Japanese cooking!

A Journey Flavor and

Japanese cuisine is renowned for its diversity and depth of flavour. From the famous sushi, to the less-known but equally delicious okonomiyaki, it is clear that Japan offers a wide variety of dishes. The country’s many regions offer a large range of regional specialties, from the seafood-based dishes of the coastal areas to the hearty stews of the mountain regions. Japanese cuisine also has a strong influence from the country’s

traditional culture, with the use of seasonal ingredients, meticulous preparation techniques, and the incorporation of religious elements in certain dishes. Furthermore, Japanese cuisine is highly influenced by foreign cultures, leading to the creation of dishes such as curry, ramen and yakiniku. With such a wide variety of flavours and styles, there is something for everyone in the world of Japanese cuisine.

Through and Tradition

DIVERSITY

of Rice is the most produced food commodity in Japan by milk and sugar beets.

World

DEPTH OF FLAVOUR

Traditional Japanese flavors encompass many ingredients, techniques, and dishes. Common flavors used in Japanese cuisine include soy sauce, miso, and sake, as well as a variety of vegetables, such as daikon, eggplant, and lotus root. Japanese flavors often combine sweet and savory elements, such as the use of sugar in miso soup. Fish, seafood, and rice are also staples in Japanese cuisine.

Japanese flavors are often bold and intense, with a focus on simplicity and balance. Fermented ingredients, such as pickles, are a key part of traditional Japanese flavors. The use of dashi, a broth made from dried fish and seaweed, is also common in Japanese dishes. A balanced meal will often include a variety of flavors, textures, and colors.

RAMEN CURRY

This dish consists of Chinese wheat noodles served with meat or (occasionally) fish broth, often flavored with soy sauce or miso, and using toppings such as thinly sliced pork .叉 , char siu ), nori (dried seaweed), menma, and green onions.

Nearly every region in Japan has its own variation of ramen, such as Kyushu’s tonkotsu (pork bone broth) ramen and Hokkaido ‘s miso ramen . Mazemen is the name of a type of ramen that is served not with noodle soup, but with a sauce (like Yakiniku sauce), like the noodles are served with sweet and sour sauce

There is a wide range of ramen dishes that exist in Japan, with differences in geography and specific suppliers, even within classifications that share the same name. Ramen can be classified by two main ingredients: noodles and broth

Japanese curry is commonly served in three main forms: curry over rice, curry udon (curry over thick noodles), and curry bread. It is one of the most popular dishes in Japan. The very common “curry rice” is most often referred to simply as “curry”.

Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce.

Japanese curry rice is served in anything from a flat plate to a soup bowl. The curry is poured over rice in any manner and amount. Japanese short-grain rice, which is sticky and round, is preferred, rather than the medium-grain variety used in Indian dishes. It is usually eaten with a spoon, as opposed to chopsticks, because of the liquid nature of the curry.

Japanese noodle dish / soybean broth

NIGIRI TONKATSU

Nigiri sushi consists of an oblong mound of sushi rice that a chef typically presses between the palms of the hands to form an oval-shaped ball and a topping (the neta) draped over the ball. It is usually served with a bit of wasabi; toppings are typically fish such as salmon, tuna, or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago).

Tonkatsu is a breaded, deep-fried pork cutlet. It is frequently served with tonkatsu sauce. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē and katsudon.

Tonkatsu originated in Japan during the Meiji Era in the late 19th century, a dish derived from European-style breaded and fried meat cutlets. European katsuretsu (loanword/gairaigo for cutlet) was usually made with beef; the pork version was created in 1899 at a restaurant serving European-style foods, named Rengatei in Tokyo, Japan

Nigirizushi / hand-pressed sushi

pork cutlet

WORLD OF

ART

SUSHI world of art

Sushi is a Japanese dish that is enjoyed around the world. It is made with vinegared rice and typically includes a variety of ingredients such as seafood, vegetables, and even sometimes fruits. Sushi is often served with soy sauce, wasabi, and pickled ginger. Common types of sushi include maki rolls, nigiri, and sashimi. Sushi is a healthy, delicious, and popular culinary treat that can be enjoyed in many ways.

The creator of sushi is often credited to Hanaya Yohei, a 19th century Tokyo sushi chef. He is said to have invented the nigiri sushi, which is a small mound of rice with a piece of fish on top. Yohei was inspired by the idea of a fast food that could be prepared in a short amount of time and eaten with one’s hands. He soon discovered that this method of preparation was a big hit with busy people, and sushi spread across Japan and eventually the world. Yohei’s innovation of nigiri sushi has become the most popular type of sushi today.

Main ingredients of traditional Japanese sushi, raw fish and rice, are naturally low in fat, high in protein, carbohydrates (the rice only), vitamins, and minerals, as are gari and nori. Other vegetables wrapped in sushi also offer various vitamins and minerals. Many of the seafood ingredients also contain omega-3 fatty acids, which have a variety of health benefits.[84] The omega-3 fatty acids found in fish has certain beneficial properties, especially on cardiovascular health, natural anti-inflammatory compounds, and play a role in brain function

Prime Minister Shinzo Abe at Sukiyabashi Jiro

The increasing popularity of sushi worldwide has resulted in variations typically found in the Western world but rarely in Japan. A notable exception to this is the use of salmon. The Japanese have eaten salmon since prehistory; however, caught salmon in nature often contains parasites and must be cooked or cured for its lean meat to be edible. On the other side of the world, in the 1960s and 1970s, Norwegian entrepreneurs started experimenting with aquaculture farming. The big breakthrough was when they figured out how to raise salmon in net pens in the sea. Being farmraised, the Atlantic salmon reportedly showed advantages over the Pacific salmon, such as no parasites, easy animal capture, and could be grown with higher fat content. With government subsidies and improved techniques, they were so successful in raising fatty and parasite-free salmon they ended up with a surplus. Norway has a small population and limited market; therefore, they looked to other countries to export their salmon. The first Norwegian salmon was imported into Japan in 1980, accepted conventionally, for grilling, not for sushi.

soy into you”

Salmon had already been consumed in North America as an ingredient in sushi as early as the 1970s. Salmon sushi did not become widely accepted in Japan until a successful marketing partnership in the late 1980s between a Norwegian businessman tasked with helping the Norwegian salmon industry and the Japanese food supplier Nichirei. Other sushi creations to suit the Western palate were initially fueled by the invention of the California roll.

“I’m

WESTERN STYLE SUSHI

Norway roll

A Norwegian businessman introduced the use of salmon as a sushi ingredient to Japan in the 1980s

“The flavor of matcha is unlike any other. It’s earthy, a little bitter, and slightly sweet, with a hint of umami.”

Kelli Foster

MATCHA

Matcha is a finely ground powder made from shade-grown green tea leaves. It is an integral part of Japanese culture and has been enjoyed for centuries in traditional tea ceremonies. The unique preparation and consumption of matcha has its roots in Zen Buddhism and emphasizes the importance of being present in the moment. In recent years, matcha has become increasingly popular around the world due to its health benefits and versatility in cooking and baking. From lattes to desserts, matcha has become a beloved ingredient in many cuisines, and its popularity only continues to grow

SAVORING JAPAN

EXPLORING THE RICH CULINARY LANDSCAPE OF JAPAN

UNCOVERING HIDDEN GEMS AND ICONIC DESTINATIONS

1. Tsukiji Market (Tokyo) - the largest seafood market in the world, famous for its fresh sushi and sashimi.

2. Dotonbori (Osaka) - a street food haven with a wide variety of local specialties such as takoyaki, okonomiyaki, and kushikatsu.

3. Kyoto Cuisine Kaiseki Ryori - a traditional Japanese multi-course meal with a focus on seasonal ingredients, often served in a serene and elegant setting.

4. Ramen Street (Tokyo) - located inside Tokyo Station, Ramen Street is a collection of 8 ramen shops, each with its own unique flavor and style.

5. Fukuoka - the birthplace of tonkotsu ramen, Fukuoka is also known for its delicious yatai (food stalls) serving everything from grilled skewers to mentaiko (spicy cod roe) dishes.

6. Sapporo - famous for its seafood, Sapporo is also home to a variety of hearty dishes such as soup curry, jingisukan (grilled lamb), and of course, miso ramen.

7. Hiroshima Okonomimura - a multi-story building dedicated to okonomiyaki, a savory pancakelike dish that is a Hiroshima specialty.

8. Yakitori Alley (Tokyo) - located in the lively Shinjuku district, Yakitori Alley is a collection of small, cozy bars serving up grilled chicken skewers and other izakaya (Japanese pub) fare.

9. Hokkaido - Japan’s northernmost island is known for its seafood, dairy products, and unique regional dishes such as soup curry and Jingisukan.

Enjoy the taste of Japan with Umami magazine

– The ultimate source for Japanese food culture.

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WRITTEN BY HANH PHAM

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INTRUCTOR: FC. DUY KHAC