The unique cuisine of the Japanese

From the noodles in the bamboo tube, fried leaves, to the black boiled eggs … all these unique dishes will make you just want to explore the country right and always there!

Black eggs in Owakudani

Longevity eggs in Japan are not only known for their mysterious black color, but also for boiling. This dish is unique in the volcanic valley of Owakudani in Hakone. The reason is that geothermal and volcanic gas will penetrate the eggshell and will produce a black crust. One has to soak them at 80 degrees Celsius for an hour to create such strange colored eggs.

Japanese people think that eating a long-life egg will be added 7 years old, so a lot of visitors come here to buy. In addition to the color difference, the interior is similar to the chicken eggs commonly boiled. But by absorbing the natural minerals from the hot water tank, the amount of nutrients is higher than normal.

Fried bread leaves

Leaves are a symbol of autumn in every country, but utilizing them as a dish are likely to be Japanese. Here you will definitely enjoy Tempura Momiji, fried maple leaves. Not only the unique taste, different but how to prepare dishes is very picky.

They will pick the maple leaves, which have fallen in the high mountains. After harvesting, salt must be brewed for up to a year to get the delicious taste. The leaves are soft, lose the pungent smell, then dip through the powder to crispy. The finished product is crispy golden cake, crispy crust crust but when bite into the delicate sweet salty inside disseminated extremely attractive. This is a street food that many tourists welcome to Japan.

Natto – Soy fermented

Natto is a unique traditional Japanese food. Natto is made from unbroken, unbroken peanuts that are boiled and fermented at 40 ° C for 14-18 hours to turn brown beans, high viscosity, and characteristic odor. The quality of natto is evaluated over the length of the fiber. If you pick up a piece of chopsticks from the cup, the longer the fiber, the better the natto and the sweet.

Natto is a graft from Nat (filed) and To (beans), meaning “fermented soybeans.” Japanese eat natto with hot rice, soy sauce, dried seaweed and raw eggs.

Noodles Somen

Cold noodles are one of the long-standing noodles in the “sunrise country”. And you will be delighted to know that the Japanese have the Nagashi-somen culture very interesting. This is the type of noodles on the long bamboo tube. The water flowing from the tube will push the noodles away and the diners have to cut their eyes, quickly picking them up. People will come up with a bowl of noodles to dip noodles and enjoy.

This culture appears in the Tosenkyo mountains, where there are many streams, clear water and natural sweetness. Nowadays, this type of “floating” noodles can be varied in restaurants to accommodate foreign visitors.

Shirou no Odorigui

Shirouo is used to describe the small fish, the body is almost completely transparent. Shirouo fish are placed in a large bowl containing less water, then prepared with a raw egg and some vinegar.

When eating, customers beat eggs and mixed with a little vinegar and then drop fish. It is thought that vinegar makes the fish paralyzed and temporarily faint, but in fact, the fish encountered vinegar will be mercy and continuous “dancing” stronger than usual. In the meantime, diners took chopsticks and put them in their mouths. Perhaps, it is this that enhances the enjoyment of the person.

Shirouo fish is only available in the spring, so when the Japanese enjoy this dish is also signaled cold winter ended. In Japan, many Shirouo no Odorigui restaurants are open only during the Shirouo season. These restaurants seem to only exist as spring and will be dismantled at the end of the Shirouo season.

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