JAPANESE RECIPES
The modern term "Japanese cuisine" includes not only traditional-style Japanese food but also foods whose ingredients or cooking methods have been introduced from abroad and developed by Japanese people, making them their own. Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. The Michelin Guide has awarded Japanese cities by far the most Michelin stars of any country in the world (for example, Tokyo alone has more Michelin stars than Paris, Hong Kong, New York, LA and London combined).
*** FISH, SHELLFISH & CRUSTACEANS ***
CRUSTACEANS RECIPES
FISH RECIPES
*** PASTA, NOODLES, COUSCOUS & RICE ***
The important thing to remember about sashimi and sushi is that the fish should be absolutely fresh and should be saltwater fish, not freshwater fish. Freshwater fish may contain parasites that are killed by cooking. Saltwater fish do not contain these parasites.
Below are some of the fish often used in Japanese cuisine (along with their Japanese names)
- maguro, tuna
- toro, fatty tuna belly
- shiro maguro, albacore
- hamachi, yellowtail
- katsuo, bonito
- kohada, Japanese shad
- saba, mackerel
- sake, sea salmon
- tai, porgy, red snapper
- hirame, halibut
- suzuki, sea bass
- anago, sea eel
- tako, octopus
- ika, squid
- awabi, abalone
- mirugai, geoduck clam
- torigai, Japanese cockle
- aoyagi, Japanese red clam
- akagai, pepitona clam
- kobashira, small scallops
- kaibashira, large scallops
- kani, crab
- ebi, cooked prawn
- ama ebi, raw prawn
- ikura, salmon roe
- uni, sea urchin roe
- tobiko, flying-fish roe
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