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Japanese Cuisine
| Once known in the west either in the form of "sukiyaki" or the more
exotic "sushi," Japanese cuisine has in recent years become much more
familiar and appreciated around the world. Many visitors to Japan will have
already sampled the pleasures of raw fish or batter-fried shrimp. But few
first-time visitors to Japan are prepared for the variety and sumptuousness
of Japanese food, as it is traditionally prepared. Eating in Japan is an
experience to be enjoyed and remembered fondly for the rest of your life.
Among the types of cooking found in Japan are :
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Sukiyaki is prepared right at the table by
cooking thinly sliced beef together with various vegetables, tofu and
vermicelli. |
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Tempura is food deep-fried in vegetable oil, after being
coated with a mixture of egg, water and wheat flour. Among the ingredients
used are prawns, fish in season and vegetables.
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Sushi is a small piece of raw seafood
placed on a ball of vinegared rice. The most common ingredients are tuna,
squid and prawn. Cucumber, pickled radish and sweet egg omelet are also
served. |
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Sashimi is sliced raw fish eaten with soy sauce.
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Kaiseki Ryori is regarded as the most
exquisite culinary refinement in Japan. The dishes are mainly composed of
vegetables and fish with seaweed and mushrooms as the seasoning base and are
characterized by their refined savor. |
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Yakitori is made up of small pieces of
chicken meat, liver and vegetables skewered on a bamboo stick and grilled
over hot coals. |
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Tonkatsu is a deep-fried pork cutlet rolled in
breadcrumbs.
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Shabu-shabu is tender, thin slices of beef
held by chopsticks and swished in a pot of boiling water, then dipped in a
sauce before being eaten. |
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Soba and Udon are two
kinds of Japanese noodle. Soba is made from buckwheat flour and Udon from
wheat flour. They are served either in a broth or dipped in a sauce, and are
available in hundreds of delicious variations.. |
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