Visiting to Japan is never absolute without having a taste of their Japanese cuisine. Eating in Japan is simply connected to experience and atmosphere. The flavors that Japan offers can rouse all the senses from the simplest to the most complicated dish. Japan has more in store for you, not only the one called sushi. Japanese food is specialized and defined.
First on my list is the Donburimono, where you can find tons of goodness inside a single bowl. The Donburimono is a big rice bowl topped with different variations of fried pork and egg katsu-don; chicken and egg oyako-don; stewed beef and onions gyu-don; and there are other more sophisticated variation like the marinated eel unagi-don and a whole lot more.
Next we have Okonomiyaki, which is called Japanese pancake, but is not just a plain pancake, or a crepe or a pizza. It is cooked with egg, batter, beef, pork, your preference of veggies, noodles and seafood. The ingredients are raw and are cooked on a huge hotplate or teppan. The preparation of this dish depends on the place in Japan you are in, be it on Hiroshima, Osaka or Tokyo. The fillings are cooked, poured on the beaten egg and batter, and the mix is evened-out on the hotplate and turned over after five minutes. The exterior is golden brown while the interior is soft. It is coated with mayo or sauce with fish flake sprinkles.
Do you fancy rice porridge? If you’re in Japan you can eat Okayu, the Japanese version of rice porridge It is a simple dish which can be simply seasoned with salt, but can also be topped with meat, veggies etc.
A traditional, authentic Japanese tofu dish is hiyayakko. It is prepared and served with fresh or cooked toppings of your preference, like dried bonito flakes or katsuobushi, grated ginger, shiso or perilla, or green onion.
Another unique dish in Japan is the marinated vegetables or age-bitashi. There are different deep-fried and marinated veggies in dashi soup. It is usually prepared chilled and a perfect food in hot weather. Any vegetables can be added in this dish. Talk about a combination of healthy and yummy in one bowl.
You have probably heard this dish called Tori Ramen. It is a very familiar Japanese dish, where people used chicken stock ever since the early times to cook ramen. Now, chicken stock is commonly used in lighter styles of Ramen because it contains less fat.
And lastly we have Chashu, the Japanese Version of a Chinese dish called Char Siu. What is its difference with the Chinese version? Well, the Japanese made one is prepared by rolling pork belly to form a log and is braised till it is tender. After that, it is released from the bind, sliced and then utilized to garnish bowls of ramen. It is best served with hot rice or topped on a bowl of hot noodle soup, where the pork fat melts which makes the meat disintegrate in your mouth. It is such a mouth feast when the pork fat melts in your mouth.