While the most important staple food in the Japanese diet is short-grain white rice, a variety of alternatives have been eaten for generations. Though once disdained by many as poor people’s food, genmai, or brown rice, is experiencing an increase in popularity for its healthful whole-grain characteristics. Haiga, or half-milled rice, is preferred by many Japanese as a health-conscious compromise between genmai and fully-processed white rice. Grain additives like millet, which were traditionally used in areas where rice was not as readily available, are also seeing renewed interest as a way to boost the nutritional benefits of plain white rice. Share
A popular alternative to the rice-based meal is noodles. There are 5 types of noodles that can easily be found in any kitchen or street corner in Japan. Udon is a thick wheat flour noodle served hot or cold with a variety of toppings. Soba are thin buckwheat flour noodles served either in a hot broth with simple toppings, or as strained and cooled zaru-soba, with dipping sauces. Somen is a thin wheat noodle served mainly as a light, cooling summertime meal. Yakisoba is a flavorful noodle dish that is one of Japan’s favorite “fun foods”. Easily stir-fried with various ingredients to make a complete and portable meal, yakisoba is often found at festivals, camp-outs and other outdoor events.
The most prevalent member of the Japanese noodle family is ramen. Originally imported from China, ramen has become such an integral part of the Japanese diet that long lines are found outside many ramen shops and more than one film has been made about the quest for the perfect ramen soup. (“Tampopo” and “Ramen Girl” are two that are available in English.) Ramen shops offer a selection of basic broth flavors—miso, soy sauce, salt—as well as an assortment of additional ingredients to further customize the dish, such as pork, Chinese vegetables, and even kimchi.
One of the characteristics of traditional Japanese food is the presence of a wide variety of fermented foods—those produced using organisms so small they cannot be seen with the naked eye. Fermentation technology in each region was created based on the geography and climate and has had an important influence on Japanese food culture.
Fermentation usually takes place using koji, the catalyst and most important ingredient in the traditional manufacture of Japanese fermented foods. This process increases the bioavailability of the nutrients in foods.
Here are some of the aged or fermented foods that are regularly consumed in Japan: miso (soybean paste), shoyu (soy sauce), sake (rice wine) mirin (sweet cooking sake), tsukemono (pickles), natto (fermented soy beans), and katsuobushi (dried bonito flakes). In addition to their nutritional qualities these foods contain the important Japanese flavor element known as umami ('the fifth taste') which satisfies the palate and enhances the flavor of the ingredients.
To the rice or noodle staple and fermented food flavoring, Japanese cooks will add seafood, meat, and vegetables based on freshness and availability. Traditionally, a meal would be planned only after a visit to the local fish or produce seller for the freshest ingredients of the day.
The protein element of the okazu (side dishes) might come from an infinite variety of marine products. In addition to a wide range of fish species, Japanese people also regularly eat eel, octopus, and squid, as well as shellfish like clams, oysters, crab and shrimp. Meat is also eaten on a daily basis by most people in modern Japan. Pork products are common, as are beef and chicken and eggs.
Many of the vegetables regularly included in Japanese meals are familiar to westerners. Onions, garlic, potatoes, carrots, cabbage, lettuce, spinach, broccoli, cucumbers, and green peppers might all be found in the typical daily diet of a Japanese family. Also incorporated into meals are the more uniquely Asian or Japanese elements: daikon radish, negi (long onion), shiitake and other mushrooms, takenoko (bamboo shoots), gobou (burdock root), renkon (lotus root) as well as hakusai (Chinese or Napa cabbage) and moyashi (bean sprouts).
Japanese cuisine would not be complete without a variety of seaweed products. Best known are nori, the sheet of dried seaweed used to wrap rice balls and sushi rolls, and wakame, often added to soup or used in salads.
