Japanese Cooking
Varieties of Japanese cuisine

      Japanese food is not all raw fish. It encompasses, at one end of the scale, the tautest of hautes cuisines, kaiseki, and at the other the delicious little dishes conjured up in tiny smoky stalls under the railway arches or along the roadside. In between come a great variety of different sorts of food. Sushi bars are rather noisy, crowded places, where you perch on a stool at the counter and watch the chef give an awesome display of prowess with the knife slices and molds your fish. Tempura restaurants, and noodle shops, which they often make on the premises. Teppanyaki, a fairly new style of cooking, is served in restaurants where each table is a gleaming stainless steel counter and the chefs perform juggling feats with their knives before cooking your meal for you. Many kinds’ restaurants specialize in one particular sort of food. Cooked in a hundred different ways. Main kinds of restaurants distribution in Japan is Toyama, Ishikawa, Shiga, Kyoto, Okayama, Nagasaki, Kagashima, Osaka, Nara Wakayama, Gifu, and Tokyo…

      Kaiseki chefs are masters at creating pictures with food. When you are served a kaiseki meal, the first thing you do is look at it. Kaiseki began as dishes to go with the tea ceremony, and it consists of as many tiny dishes. Each one is like an exquisite work of art, served each consists of some fresh and seasonal food; the actual ingredients of each dish vary day by day, depending on what is fresh and in season. Often decorated with a blossom or a leaf to point up the season. Kaiseki is the pinnacle of Japanese cuisine, day after day, in millions of new kitchens, new defines cooking based on the ingredients and cooking techniques of both Southeast Asian, Japanese, French, and American culinary traditions. Too often, however, so-called fusion cooking.  


      When most people hear the word, “Sushi”, they immediately think of raw fish. In truth, dishes made with raw fish are called “Sashimi”. What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish. Most often, Sushi will consist of various types of shellfish such as crab or lobster, or cooked fish along with other fresh ingredients wrapped tightly inside the sticky vinegar rice. Fish and shellfish are the main sushi. But vegetables are also important. Furthermore, dried foods, spices and seasonings play minor roles in the making of Nigiri-Sushi. More than 30 kinds of fish and shellfish that are used as sushi. Sushi dishes are cooked so that they contained five basic tastes-sourness, bitterness, sweetness, hotness and saltiness. Thus, in the case of hand-formed sushi, sourness is given by vinegar in sushi rice, saltiness by soy sauce and as a result of the salt contained in sushi rice, sweetness by the taste from chewed rice and sweetness of the fish meat, bitterness in soy sauce and bitterness and hotness given by Japanese horseradish (wasabi). Slight bitterness and hotness are essential for really refined Japanese dishes in order to harmonize and balance the entire taste of the dish. The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. For instance, a typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates. What began as a means of preserving fish has turned into a multi-billion dollar industry with thousands upon thousands of Sushi restaurants dotting the country. If you have never eaten Sushi, you will probably be surprised at how delicious it is. Sushi has a nice, light taste that leaves you satisfied.

寿司テーブル   La Table de Sushi

Sushi Table Asian Bistro