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FOOD PAGE
RECIPES
Japanese dishes
Sushi
Restaurants
Table manners
Chopsticks
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Over 2000 years ago the Japanese began to cultivate rice. Since then, rice had become their most fundamental kind of food. How basic it is shows the Japanese language: the word for breakfast means "morning rice" (asa-gohan); lunch means "noon rice" (hiru-gohan), and supper means "evening rice" (yuu-gohan).
Rice exists in many different forms:
- Cooked white rice:
Cooked rice with Furikake |
The rice should be sticky so that you can manage eating it with chopsticks. Bowls of rice are served with almost any Japanese meal.
Rice cookers are special kitchen appliances that can cook rice and keep it warm for several hours. They can be found in every Japanese kitchen.
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- Fried rice (chahan): Several other ingredients are added to the fried rice, like small pieces of egg, peas, corn, leek, etc.
- Rice Balls (nigiri): The rice is formed into balls and wrapped up with nori (seaweed). Pickles (eg. pickled plums) are put into the center of the rice ball. Rice balls are very common and easily made snacks.
- Sushi Rice: Sushi vinegar is poured over the rice and then used for the various sushi dishes.
- Donburi: A bowl of rice with some other food on top of it: tempura (Tendon), egg and chicken (Oyakodon), tonkatsu (Katsudon). beef (Gyudon), eel (Unadon), ...
- Omochi:
 | Mochi rice (more sticky than normal rice), pressed to rice cakes. Omochi used to be eaten on special days only, especially on New Year. But since the procedure of production of Omochi had become much easier, it can now be bought and eaten throughout the year. |
- Rice Gruel (okaiyu): Soft like oatmeal. Typical Chinese breakfast.
- Rice Snacks (osenbei): Salty crackers. They become also more and more popular in Western countries.
- Sake (nihonshu): Sake is Japanese rice wine, an alcoholic beverage made of rice and water.
- Rice Vinegar
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