A brief guide to traditional Japanese cuisine

When people think of Japanese food, the first image that usually comes to mind is a multitude of plates of sushi proceeding on their way around a conveyor belt.  This isn’t entirely surprising: sushi is one of Japan’s most recognizable cultural exports. But there is a lot more to Japanese cuisine.

Sushi in Japan

Firstly, the sushi you may be familiar with in the UK is just the tip of the iceberg. While many people associate sushi with raw fish this is in fact inaccurate and traditional sushi also incorporates plenty of vegetarian options. 

The one ingredient that is always found in sushi is the vinegared rice to which other ingredients are added, and the name 'sushi' refers to the rice not the fish. If you want raw fish without rice, you will be ordering sashimi which is generally available anywhere sushi is.

As sushi has spread across the globe, countries have adapted it to their local tastes, so it’s not unusual to find cooked meat and seafood at less traditional establishments.

The US influence is particularly prevalent in international sushi, the California roll being an obvious example.

Japanese sushi restaurants can be broadly separated into two main groups: counter and belt. 

Tempura

Tempura is battered seafood or vegetables and can be served as a dish by themselves or combined with a noodle or rice dish. 

When served by themselves with a dipping sauce or mix of spices, they should be eaten fairly quickly after cooking to maintain the crispness of the light batter. 

Cooking tempura batter correctly is an art of its own and it’s definitely a good choice at any good restaurant. 

I’ve always had a weakness for tempura prawns dipped in soy sauce, but the vegetables are also very good. 

The heat of the oil means that the batter hardens almost instantly and vegetables keep their moisture and flavour, making it surprisingly healthy for fried food.

Kobe beef

Kobe beef is famous around the world for its soft texture and strong flavour. 

It’s also famous for its exorbitant cost, though if you order it at a restaurant in Japan you can be assured that it is the genuine article: restaurants will proudly display the certification for their meat, tracking the cow’s origin and lineage back several generations. 

Should the cost seem a bit steep, wagyu beef is very similar if you buy the more expensive cuts. 

The key to the taste is down to the high-fat content and marbling of the meat which means that it melts at just above room temperature.

With this in mind, it should be cooked medium-rare at most so that you can enjoy a steak that literally melts in your mouth. 

The main article can be found here