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Salmon sashimi: Japan Sliced raw salmon served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Salmon sushi: Norway, [19] Japan Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi.
Salmon nanbanzuke Japanese jack mackerel nanbanzuke. Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. . To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, Pollack, Hake, Plaice, and Monkfish) is lightly dusted with potato ...
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 ...
South Korea's Korean Nutrition Society uses the Food Bicycle (Korean: 식품구성 자전거), with a small front wheel filled with water and a large rear wheel composed of approximately one-third grains; 20 percent meat, fish, eggs and beans; 20 percent vegetables; 12 percent fruits; 12 percent dairy; and 3 percent oils and sugars. A person is ...
Miso is high in protein and rich in vitamins and minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. [1] Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process.
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Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and other food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became more common.
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.