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Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]
Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber [3] Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant [3] Nattō (納豆): fermented soybeans [4] [1] [5] [3] Negi (ネギ): Japanese bunching onion [5] Oshinko (漬物): Takuan (pickled daikon) or other pickled ...
Ikameshi (squid stuffed with rice) topped with tare sauce. Tare (垂れ or タレ, Japanese pronunciation:) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono, and gyoza.
Japanese variety shows, magazines, and newspapers frequently feature recipes for homemade sakana. There are numerous food manga and anime that focus on depicting sakana, some notable examples are: Shin'ya Shokudō is a long running food manga about the sakana the owner of a diner that is only open from midnight to dawn makes for his eccentric ...
In the ASEAN region, Indonesia is the second largest market for Japanese food, after Thailand. Japanese cuisine has been increasingly popular as a result of the growing Indonesian middle-class expecting higher quality foods. [90] This has also contributed to the fact that Indonesia has large numbers of Japanese expatriates.
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
This means that the fish will keep fresh on ice for about ten days, without turning white or otherwise degrading. [citation needed] Many non-Japanese use the terms sashimi and sushi interchangeably, but the two dishes are distinct and separate. Sushi refers to any dish made with vinegared rice.
In the second tataki method, it is the food that is "hit into pieces". Fish such as tuna or horse mackerel are chopped and mixed with garnishes such as garlic, ginger, green onions or shiso leaves. Soy sauce may be poured over the chopped mixture before consumption. [3]