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The traditional cuisine of Japan ( Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi.
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Apr 21, 2021 · Four Main Styles of Japanese Cooking Techniques. There are hundreds of cooking techniques in Japanese cuisine, but we can group them into four main categories. Niru (煮る) – “simmer in liquid”. Yaku (焼く) – “cook in direct or indirect heat”. Musu (蒸す) – “steam”. Ageru (揚げる) – “deep fry”.
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Yakitori (bits of chicken staked with soy based sauce) Shabu shabu is meat (or other protein-based food) and vegetables boiled in a simple broth flavored with seaweed and/or fish. Each piece of meat is put in the broth for a short time. Botan nabe. Gyūdon (Rice bowl made with thin beef and sauce on top)
Nov 10, 2017 · Another name for Japanese cuisine is “Washoku” 和食, where 和 means ‘Japan’ or ‘harmony,’ 食 means ‘food’ or ‘to eat.’. As implied in the kanji (漢字; Chinese characters), Washoku harmoniously blends the ingredients for a nutritious and beautifully presented meal. The key features of washoku include: