Introduction To Japanese Food
SOUPS
Dairy products such as milk and cream are hardly ever used in traditional Japanese soups. Ingredients such as fish, prawns, kombu (kelp), shitake mushrooms and spring onions (scallions) are used to flavour soups instead. The inclusion of ingredients such as tofu or elaborately carved vegetables gives the soup an identifiable Japanese signature. Unlike western soups, which are usually cooked for a long time, and with most ingredients combined, Japanese soups are cooked gently, and should not be boiled. Moreover, they are served as part of the main meal, not before it.
Soups are roughly divided into three groups: clear soup, miso soup and others (such as cold soup with sieved vegetables, and thicker soups with chicken or pork stock).
SASHIMI
Sashimi means 'sliced raw fish'. Although this is a simple dish to prepare since it needs no cooking, great care needs to be taken about the selection of fresh fish. Since the freshness of the fish is paramount, it may be worthwhile enlisting the services of a reliable fishmonger to make your selection. These days fishmongers are well aware of the special requirements of sashimi. White-fleshed fish are more favoured as a summer dish, while red-fleshed fish seems to be preferred in the colder seasons.
It is a good idea to take a portable esky or ice-box with you when purchasing fish for sashimi . Store the fish in the refrigerator, covered with cling film. It is best eaten the same day as purchased.
When slicing, use a chopping board that has been washed properly and disinfected by sunlight. A sharp knife is necessary for slicing, to prevent breaking the texture of the flesh.
Soy sauce with wasabi is the standard dipping sauce, and grated daikon or ginger are good additional condiments. Vinegar with sou sauce and hot mustard can also be used.
STEWS
Traditionally, Japanese stews contained only vegetables, though poultry and seafood were also used sparingly from time to time. This was due to the influence of Buddhism and its doctrine of respect for animal life. Today however, beef and pork are also widely used.
There are two aims when making stews. The first is the creation of palate harmony through a wise choice of ingredients, and a emphasis on the distinct flavour of each ingredient. The other is visual balance, including the preservation of the original shape of the ingredients. The ingredients, cooking style and presentation should complement each other and be representative of the season.
There are two main types of stews. One is the takiawase style, where more than two ingredients are cooked separately in different posts, and then served together in one dish. The other is nimono style, which is when all ingredients are cooked together at the same time.
The primary seasonings used in Japanese stews are salt, soy sauce, dashi and mirin , which 'smooths' the flavours and adds a light glaze to the surface of the vegetables.
Even though stew is served in smaller portions in Japanese cuisine than in western cuisine, it is considered an entire course, not a side dish.
GRILLS
To grill (broil) is to cook directly over or under heat, and it can be difficult to control because of uneven heat condition. With centuries of experience in grilling, Japanese chefs have expert knowledge of what to take into account when cooking each type of ingredient. For example, in order to grill fish successfully, you must consider the texture of the flesh, the fat content and the freshness. Fish with dry flesh burns more easily than fish with moist flesh, and so needs to be cooked over a lover heat. To bring out the best in your ingredients, give some thought to their preparation and presentation. In the past, grilling techniques were quite limited. These days, there are several styles, including ' teriyaki' style' , 'salted grill' , and 'skewered grill' .
YOSEMONO
Yosemono is a savoury Japanese dish of vegetables or seafood cooked in dashi and set in kanten (agar-agar). It is a unique Japanese dish that is difficult to translate directly into English. 'Pudding' is the closest translation, but it is not a pudding in the English sense of the word ¨C it is like a savoury aspic, set with agar-agar (a marine plant) rather than an animal extract. Since yosemono is a delicate dish with a simple and fragile taste, it is important to cook it with a delicate touch.
AGEMONO
Agemono generally means 'fried food'. This includes foods fried with a coating of breadcrumbs, flour or tempura batter. Tempura is a Japanese style of deep-frying. Good tempura is characterized by a crispy and light batter . It is crucial that clean vegetable oil and fresh ingredients are used, and that the tempura is well drained so that it is not too oily and heavy.
In earlier times, sesame oil was used instead of vegetable oil. Nowadays vegetables oil is used and just a few drops of sesame oil are added for additional flavour.
After draining the tempura properly on a rack or paper towels, it is recommended that you serve it on kaishi (Japanese paper) or paper towel to absorb the last of the oil. Tempura should be served warm, while still crispy, with a dipping sauce or salt.
Popular condiments to have with tempura include daikon-oroshi (grated daikan ), thinly sliced myoga (Japanese ginger) and lemon wedges.
SUSHI
Sushi is one of the better known dishes of Japanese cuisine, as popular abroad as it is in Japan . In this seemingly simple dish - essentially little more than small parcels of rice with a topping - lies the beauty and grace of Japanese food. Sushi showcases the versatility of Japanese cuisine, and is frequently regarded as the 'dish of dishes'.
A great deal of importance is placed upon the preparation of rice for sushi. The technique used in washing the rice at the beginning determines the end results as much as the way the rice is cooked thereafter.
It might not be an exaggeration to say that there is nothing to beat sushi-making for fun in Japanese cooking, once you have mastered the skills. Using a sudare ( sushi mat), you can create a variety of shapes, from a cylinder-shaped roll to a square roll. The ingredients chosen for sushi depend on the season, with exceptional freshness the only requirement.
The most highly regarded type of sushi, the province of master chefs, is nigiri-zushi ( molded sushi ). There is almost a rhythm to how the sushi is made. First the chef dips his hands into water and then claps hard to remove the excess water. Then the chef grasps a little sushi rice with one hand and simultaneously moulds it into a finger shape. A little wasabi is smeared onto the rice and a topping of hand-sliced raw fish is placed on top. The sushi is then transferred onto a plate. Not everyone can make sushi like these nigiri -chefs, but every nigiri has its own charms.
SALADS AND PICKLES
Japanese salad is quite similar to western salad, consisting of tossed vegetables and other ingredients with a dressing. The dressing may also be served on the side. A feature of Japanese salad is the dressing ingredients, which usually contain soy sauce, vegetable oil, wasabi, miso or mirin.
Many Japanese pickling techniques has been handed down from generation to generation. Furthermore, each region has its own unique produce, and the pickles tend to make use of these local ingredients.
Recently a health issue arose within the Japanese community, over the high salt content of pickles. To remedy the situation, salt-reduced pickles have been introduced.
DESSERTS
 Japanese desserts were once used to showcase seasonal fruits, dried fruits or steamed sweets made of sweet paste and rice flour.
Influences from other countries have brought about some changes in Japanese desserts. In the past, people hardly imagined that matcha (green tea) ice-cream would become one of the most popular Japanese desserts outside Japan . Despite this, Japanese desserts have kept many traditional ingredients and styles, such as sweet pastes made from beans or vegetables sweetened with sugar.
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