Japanese dishes that are loved by foreigners

It is not difficult to find Japanese restaurants or dishes appearing in other countries. In today's article, we will explore the top 5 famous Japanese dishes.

1. Tempura
This is definitely a very familiar dish not only to Japanese people but also to many foreign tourists. Tempura is an extremely famous traditional fried dish of the country of cherry blossoms, this is a combination of seafood and breaded vegetables and tubers that are processed in a separate way (tempura dough) and then fried. Tempura is considered a dish that harmoniously combines the magical flavors of contemporary life with the colors of traditional Japanese culture. Traditional tempura will be enjoyed by the Japanese with fine salt or a slightly sweet sauce combined with Dashi broth.

It is said that Tempura first appeared in Japan in the 16th century by the Portuguese. The name Tempura comes from Templo, Spanish for "Temple" which is a term for Western fasting occasions. Therefore, tempura is said to be a blend of Western and Eastern cuisine, so its origin is still unknown. Tempura gradually became a hugely popular dish in Japan after the Meiji period and it developed independently in the form of today's Tempura in Japan.

A beautiful crisp, golden flavor is the first impression that diners get when they taste Tempura for the first time. In each place, each province in Japan has a different recipe and way of processing Tempura, it can be seafood, vegetables, mushrooms and many other ingredients with different flavors. Usually, they will be served with a sauce that has a little sweetness, combined with soy sauce, dashi, mirin or a sauce mixed with a little white radish and minced ginger to enhance the flavor.

Originally a family dish, Tempura has been upgraded and is on the menu at many high-end restaurants in Japan. According to a survey of Japanese tourists, Tempura was voted as one of the most favorite dishes. Visitors can also find Tempura right at the carts, sidewalk eateries on the street, showing how popular this dish is in Japan.

2. Takoyaki
“Tako” means octopus, “Yaki” means grilled, so “Takoyaki” means grilled octopus cake. This is considered one of the most famous street foods in Japan. Some people even say that if you haven't enjoyed the taste of takoyaki, you haven't fully explored Japanese cuisine yet.

The cake has a round shape like a small ball, very easy to hold and eat with just a toothpick. Usually, people will sprinkle the top of the takoyaki with a layer of sweet salty sauce or Mayonnaise and add a layer of dried tuna.

The homeland of this grilled octopus cake is Osaka - a city located on the Seto Inland Sea, Osaka Bay acts as the main trading port for domestic trade, as well as a gateway connecting the Seto Sea with Thailand Binh Duong. With such a geographical location, Osaka easily becomes the main industrial center and port of Japan, providing the opportunity to introduce cuisines to the city. And a street vendor named Tomekichi Endo saw Akashiyaki, a popular egg-flour dumpling in Hyogo Prefecture in 1935. He tried to modify the Akashiyaki recipe, replacing egg flour with flour and choosing his choice. octopus as a filling because the Seto Inland Sea is a rich source of octopus. That was also the time when takoyaki was born.

Usually Japanese cakes are very sophisticated and elaborate. But Takoyaki is simple and very easy to make. However, in order to make round cakes, it takes skilled skills. The most important step is to use a small metal stick to stir continuously and evenly until the cake becomes round and smooth. Because of this special, the crust is very crispy, but the filling inside is always hot and fragrant.

3. Fried food
Japan has a strong point with fried foods, so it's not surprising that we see a lot of choices from street food to affordable and luxurious dishes in shops and restaurants. Tempura is a good example of fried dishes here.

In addition, we also have Sukiyaki hot pot that any visitor knows. For the most part, diners will choose the most famous grilled mushroom beef hot pot. With beautifully sliced beef, especially the premium cuts of Japanese meat, which are famous for their nutritional content, the balance of lean and fat, and the richness and sweetness of the meat. They will be grilled directly on baking pans and then eaten with mushroom hot pot. Enjoy the dish with miso, mirin or a little wine to enhance the flavor of this wonderful hot pot.

Fried chicken is definitely a dish that we can't help but mention. Unlike the fried chicken flavors in KFC or Lotte, the crispy, golden fried chicken pieces bring many different unique flavors. The Japanese are known for their unlimited creativity, so it's not surprising that we can find more than 20 different types of fried chicken. Which is chicken with cheese sauce, sweet and sour chicken, spicy chicken, fried garlic chicken, honey fried chicken, soy sauce chicken,...

4. Tsukemen
One of the most famous ramen brands in Japan, they even appear in many parts of the world, especially popular in Korea and Singapore - Tsukemen. “Tsuke” means dip and “yeast” means noodles in Japanese. So, tsukemen literally means dipping noodles. The noodles and soup are served in separate bowls, and you dip the noodles into the soup as you eat.

Tskukemen is said to have been first launched in 1955 by Taishoken - a traditional ramen shop run by Mr. Kazuo Yamagishi. It was originally made as a meal for store employees. Those are the remaining noodles and soup, add soy sauce mixed in. Noodles are cooked and washed (to remove starch from noodles). Then, dip the noodles in a rich, flavorful sauce and serve.

Since the mid-1990s, the shop began to attract a lot of apprentices and apprentices to ramen-making, at which point the owner allowed people to use his restaurant's brand name and serve tsukemen. After that, they gradually became popular and became an indispensable dish in Japanese cuisine.

One thing that is different from other ramen dishes is that the noodle part in the tsukemen is more important than the broth. Tsukemen noodles must be of a standard size, they are usually flatter and tougher, not too soft when soaked in water for a long time to ensure the best quality of noodles. Therefore, the process of kneading dough and making noodles requires not only meticulousness and care, but also the skills and experience of the chef.

5. Tonkatsu
If you skip the Japanese deep-fried pork cutlet - Tonkatsu, it is a mistake. This is a dish that originated in France and gradually became popular during the Meiji period and to this day, they are still a specialty of the country of cherry blossoms.

Ingredients include a packet of fried dough, pork tenderloin 1 ~ 2cm thick and sliced into bite-sized pieces. We can also use the breast meat and back meat; The meat will be salted, peppered and lightly sprinkled with a layer of flour, then dipped in eggs and breaded before being fried.

The key point is not only in the ingredients, but the frying method, temperature and time also play an important role. Tonkatsu must be fried at a moderate temperature, not fried for too long to give the outside a natural crispy golden color, but the inside must not be dry but must keep the softness of the meat. We will mix and serve the meat with a little chopped cabbage and a special umami sauce to drizzle over the meat. This both ensures the harmony, not too greasy when eating fried food, and increases the sweet and sour flavor of the meat.