Food

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9
Jul 10

Japanese Curry (Best Served with Rice)

When you think of curry, you usually think of India, the homeland of the dish. In Japan, while they do have Indian curry on many a restaurant menu (it’s called “indo karee” in Japan), there’s a Japanese treatment of curry (called “karee,” pronounced “kah-ray”) that’s far more popular.

Curry has only been in Japan since the late 19th century, but it’s already considered a fairly quintessential Japanese dish. Curry made its way to Japan via the English Navy. As India was an English colony at the time, the British had been influenced by Indian cooking and introduced the way in which they replicated the dish to the Japanese once Japan opened up to the West. In the British recipe, curry mimicked the style of Western stew, and that became the basis of Japanese curry.

Japanese curry took a while to catch on, but it positively flourished in the late 1960s. Besides being available in many food stands and restaurants, the curry roux mix made it possible for Japanese homemakers to easily make the dish at home. It wasn’t until the 1990s that actual Indian-style curry became somewhat popular in Japan as well.

Japanese curry is traditionally much less spicy than Indian curry, although it can be extra spicy at the chef’s discretion. The sauce is typically made from curry powder, flour and oil (and can more easily be purchased rather than made in the form of curry roux in supermarkets). The basic vegetables cooked in the sauce are carrots, onions and potatoes, but the chef can add any number of vegetables (and fruits!), such as peas, scallops, eggplants, turnips, broccoli, lotus roots, pears, melons and apples. Also in the curry is usually a meat, either cooked without additives or deep-fried first. Popular choices in Japan include beef, pork, chicken, oyster, duck and even deer.

Served over rice, Japanese curry is known as just “karee” or “karee raisu.” Other popular ways to eat Japanese curry include as the filling in bread (“karee pan”), over Japanese noodles (“karee udon”), with a raw egg (“yaki karee”) and as a soup (“suupu karee”). Japanese curry is usually quite affordable and can be found at most types of restaurants in Japan, fast-food and sit-down alike.

Have you tried Japanese curry? Did you like it more or less than Indian curry? Which type of Japanese curry seems the most appealing to you?

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24
May 10

The Japanese Hamburger

This week we thought we’d do something different when it comes to discussing Japanese food and instead discuss what the Japanese do with what is generally considered a Western food: the hamburger. To have a hamburger in Japan (or just to have one Japanese style) is not quite the same as getting a hamburger in the West. So while you’re on a crusade to sample Japanese food, don’t forget to try some of the food you’re probably more familiar with—only in the Japanese way!

Most Japanese hamburgers (known as “hanbaagu” in Japan) are similar to what is known as “hamburger steak” in the West. Eaten with a knife and fork on a plate (with no bun), the Japanese hamburger patty is made from beef or pork (or both) and is minced together with onions, breadcrumbs, eggs and/or a mixtures of spices. The patty is then served with the diner’s topping of choice, which is typically a combination of any of the following: a fried egg, teriyaki sauce, demi-glace brown sauce, or vegetables.

When the Japanese decide to make hamburgers at home, more often than not it’s the hamburger steak. This is also a popular dish in family restaurants and other restaurants serving Western-style food.

The Japanese actually do have American-style hamburgers complete with a bun, called “hanbaagaa,” in the American-export fast food chains, such as McDonald’s and Burger King, as well as in other Asian burger franchises. However, the Japanese find holding their food directly with their hands unsanitary. If you order a hamburger in Japan, don’t be surprised to find it served in cup-shaped tissue paper that you’re expected not to unwrap. You hold onto the burger by gripping the tissue paper portion (careful not to bite into the paper!), allowing you to eat the hamburger without touching your food directly.

Another way that the Western-style burger differs in Japan is in the toppings. Teriyaki sauce-covered patties, fried egg-covered patties, shrimp croquette-covered patties, patties made from tofu, and even pork cutlets in place of the beef make for popular hamburgers in Japan. Some hamburger buns are even made entirely from rice grains!

Have you ever had a Japanese hanbaagu or hanbaagaa? What did you think of them? Would you be interested in trying one? Do you like the idea of not touching your burger with your hands for sanitary reasons?

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10
May 10

Onigiri: A Simple Way to Eat Rice

While in the West, you might pack or grab a sandwich when you want to eat on-the-go, in Japan, you may grab a rice ball, or onigiri. When you think of white rice, you probably don’t imagine being able to scoop it into a ball and take it on the go without it falling apart. However, onigiri is actually just that.

Onigiri is rice that’s specially prepared to remain sticky so that it’s easily shaped. The rice (white rice only) isn’t rinsed before cooking, which helps contribute to its stickiness and makes it clump together. The rice also can’t be instant rice and is usually short-grain. Depending on the chef, a small amount of salt may be added to help preserve the rice but is not always necessary.

The rice is then shaped into a convenient small form. Although usually translated as “rice balls,” onigiri are more often triangular in shape than circular, but they can also be circular, oval or rectangular (often confusing people unfamiliar with the dish who think that it’s sushi), star-shaped or any kind of shape the chef desires. To help keep the rice together, the outside of the rice is usually (but not always) partially wrapped in a strip of dried seaweed (nori).

Some onigiri are served plain, but there’s often at least one (usually salty) ingredient literally stuffed into the middle of the ball of rice. This helps not only contribute to longer preservation but gives the onigiri more flavor. Popular ingredients include umeboshi (pickled ume, an apricot-like fruit), kombu (dried kelp), satled salmon, dried tuna, and salted roe. In some parts of the world, particularly in Hawaii, onigiri is often prepared with Spam.

Japanese people frequently have onigiri for lunch (either on its own—perhaps more than one at a time—or paired with something else) and you’re more likely to see a student buy or pack an onigiri from home than a sandwich. People frequently make their own onigiri, but they can also buy them from convenience stores, vending machines and cafeterias for cheap. Ongiri are high in carbohydrates, so they’re filling and give you a fair amount of energy. However, they’re not typically a delicacy eaten for dinner or ordered at a restaurant.

Have you ever eaten an onigiri? Do you think you would like to try one? Would you rather have rice or sandwiches for lunch?

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28
Apr 10

Fish for Breakfast: The Classic Japanese Breakfast

In the West, the classic breakfast could include pancakes, waffles, eggs, sausage, bacon, orange juice, milk, cereal, or hash browns—or maybe if we’re in a hurry, just a granola bar, a muffin, or yogurt. In Japan, though, breakfast is taken seriously and, when prepared in the classic fashion, may seem more like what we’d expect for dinner or lunch than breakfast.

While some Western breakfast staples have become a bit more popular in Japan, particularly as an occasional treat, they’re not typically eaten each morning. The closest breakfast item the West shares with Japan is eggs, as the Japanese are particularly fond of dishes such as ome rice, an omelet in which the egg yolks are mixed with (cooked) rice and any choice of vegetables (such as zucchini, carrots or onions) or meat (particularly chicken, pork, or beef) before the mixture is fried into an omelet. If the chef is so inclined, she or he may also decorate the oblong-shaped omelet with a design or message written in ketchup, the most popular condiment for omelets in Japan. Tamagoyaki, another popular style of omelet which is basically just a rolled omelet with or without vegetables and meat, is also served for Japanese breakfasts, usually with soy sauce.

However, the similarities between the Western and the Japanese breakfast end there. In the traditional Japanese family, the mother or wife will wake up before her husband and/or children—as much as an hour beforehand—to prepare a full-course breakfast while she also works on packing them a cold lunch for later. Traditional staples of the Japanese breakfast include:

  • Fish, particularly broiled, dried and salted fish. Popular choices are horse mackerel and salmon.
  • Rice, either just a bowl of steamed white rice or rice mixed with seaweed and/or vegetables. Some families prefer okayu, which is warm rice porridge.
  • Miso soup, complete with seaweed, tofu and onions.
  • Seaweed, either within other dishes or just served in dried rolls or strips. The seaweed on its own is often dipped into soy sauce.
  • Natto, which is a form of fermented soy beans. This sticky, strong-smelling part of a Japanese breakfast is great with soy sauce or on top of rice.
  • Pickled vegetables, which are pickled in brine or salt. Some popular pickled vegetables include cucumbers, turnips, ume (a kind of plum), cabbage and radishes. These can be eaten on their own or mixed with rice.
  • Salad, Japanese style. With lettuce or cabbage and traditional vegetable accompaniments.
  • Green tea (the most popular breakfast drink).

Do you think you would like or dislike to eat so much for breakfast? Does the traditional Japanese breakfast appeal to you? Would you rather have fish or pancakes for breakfast?

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2
Apr 10

Osaka: The Home of Cuisine and Comedy, Part 1

About 325 miles west of Tokyo in the Kansai south central region of the main island of Japan is Osaka, Japan’s second most populated city and third most popular city for entertainment after dark. Osaka, which is also the name for the prefecture, is widely known throughout the country as the tenka no daidokoro (“the nation’s kitchen”) because of its stellar restaurants and food stands. A popular saying, “kuidaore,” refers to Osakan people literally “eating themselves bankrupt” because so much of the city’s economy is spent on cuisine.

Over time, Osaka became renowned for its cuisine due to its proximity to fresh seafood in the Osaka Bay and vegetables and rice in nearby agricultural areas such as Kawachi. Prominent sake-brewing areas such as Ikeda and Nada are also nearby and supplied fine alcohol. Skilled chefs flocked to the area to experiment with the ingredients and developed their own blends of spices and seasonings. The key ingredients in what is the epitome of Osakan food is usukuchi shoyu (light-colored soy sauce with extra salt) and dashi (kelp stock).

Although you can find these foods virtually anywhere in Japan, the three types of foods that really exemplify Osakan cuisine are takoyaki, okonomiyaki, and kitsune udon. Takoyaki, usually translated as “octopus balls,” is octopus meat served in a ball-shaped fried dough made of flour and dashi. Okonomiyaki, translated as “however you like it” or “Japanese pancakes” is actually not that similar to pancakes in the West. The primary ingredients are batter made of flour, dashi, and yams fried with cabbage. The “however you like it” part comes from the rest of the ingredients, as the customer is free to choose from a plethora of vegetables, seafood, meat and condiments like usukuchi shoyu to add to his or her okonomiyaki, kind of similar to choosing your own toppings for a pizza, but these ingredients are cooked into the batter. (They can, however, also be sprinkled on top.) Kitsune udon (“fox udon”) is udon noodles served in dashi stock and topped with deep-fried tofu that’s sweetened called aburaage.

Osaka is famous for a few other things, too, particularly comedy. Come back Monday for a closer look at Osakan comedy and some information about the Osakan dialect.

Have you ever been to Osaka? Did you make time to eat much of its cuisine? Would you say it was better than Tokyo’s? Which of the three foods discussed in this entry would you most like to try?

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30
Mar 10

Lunch in Japan: The Bento

When bringing food from home for lunch at school or work, the menu generally consists of last night’s leftovers in a Tupperware container or a freshly-made sandwich, piece of fruit and juice box in a paper bag. In Japan, the traditional lunch-to-go is called the bento, which, appropriated from an ancient slang Chinese term, means “convenient.”

Bento are served not in bags, but in sturdy square or rectangular bento boxes, which range in quality from storage-container-like durable plastic to wooden boxes to fragile polished lacquerware. The more expensive boxes are often decorated ornately in a classical Japanese design and may be family heirlooms. Bento can also come in disposable plastic bento boxes when purchased pre-made at food stands or convenience and grocery stores.

The main feature of the inside of the box is its separated compartments, so food doesn’t become mixed. Smaller, cheaper bento boxes may have as few as two compartments, whereas larger, more expensive bento like those intended to carry an entire group’s food for an outing, may be three or four stacked layers of two to five compartments each. Bento boxes can be tucked into any school bag or brief case, but they are traditionally carried with a large decorative Japanese handkerchief called a furoshiki. The furoshiki is not used to blow noses or wipe faces and is intended for carrying items. You tie the cloth around the box and carry the box by the knot of fabric at the top.

Bento can contain virtually any Japanese or Western food that is easy to take on the go, but the primary staple is white rice. The largest compartment of the bento box, sometimes 2/3 the size of the box, is traditionally reserved for white rice with a little garnish, strips of seaweed or pickled vegetables. Popular food for the rest of the bento include picked vegetables, tempura meat and vegetables, sausages, chicken, fish, and boiled eggs. Less traditionally, bento may consist of Western food like finger sandwiches.

The most simple of all bento consists only of white rice with an umeboshi in the center. Umeboshi, which is often translated as “pickled plum” but is a pickled ume, a native Japanese fruit somewhat like an apricot, is red when pickled and this gives the bento the effect of looking like the Japanese flag (white with a red circle at the center). Therefore, this type of bento is called the Hinomaru bento, as Hinomaru is the name for the Japanese flag.

Traditionally, bento are cooked by Japanese mothers and wives for their children and husbands to take to school and work. Some women get up an hour or more before their families to make these bento, which not only feature delicious food, but may be elaborately decorated with patterns of colors or shapes or even meant to look like popular cartoon characters. The more ornate and varied the bento, the more “love” the woman is said to be packing for her husband or children and it’s often a joke that those stuck with the Hinomaru bento have unloving wives or mothers. More realistically, it could simply be that the busy career woman doesn’t have time to make elaborate lunches or the lunch was made by the man or student him or herself.

It’s also a traditional for Japanese girls, particularly high schoolers, to get up early before school to cook food and then offer a hand-made bento to their crushes or boyfriends, perhaps in anticipation of one day cooking for them during marriage. Although this is far less common as more women continue to work after marriage and children, an old-fashioned romantic Japanese marriage proposal translates to, “I want to eat your bento everyday.”

Can you imagine eating rice and pickled vegetables every day for lunch instead of sandwiches? Would you think it was fair for your mother, wife, or girlfriend to get up an hour early just to make you lunch?

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10
Mar 10

Eating, Drinking and Shopping at the Japanese Vending Machine

Japan has the largest per-capita amount of vending machines in the world, meaning that for about every 23 people, there’s one vending machine to be found down some alley, at some corner shop, at the train station, or even at a shrine.

Japan makes an ideal environment for the vending machine because crimes such as vandalism are pretty low; most people walk, bike, or use trains to get to places rather than drive; and there are many areas with large population densities. Besides food and drink that’s ready to be ingested, you can buy many things at vending machines, including fresh meat, eggs, and seafood for cooking later (saves a trip to the grocery store or market); MP3 players; potted plants; toys; books; and underwear. (Yes, underwear.) You can even buy items for which you need to be 18 or 20 (the legal adult age in Japan), such as alcohol, cigarettes and porn magazines, and there’s often no one there to check your ID! (However, that may be changing. In 2008, a new “smart card” system called Tapso requires cigarette machines to only sell to those who scan their Tapso card. The Tapso card is issued only to those who can prove they are of age.)

However, the vast majority of vending machines do sell non-alcoholic drinks and food that you can drink or eat the minute you purchase the item. The types of refreshments you’ll find at Japanese vending machines are much different and varied than that you’d find in the West. For one, you’ll find a much smaller selection of soda pop. Bottled tea in multiple flavors is by far the biggest vending machine seller, followed by juice and coffee. You’ll also find health drinks and yogurt-based drinks.

Vending machines that sell food can warm up the food if applicable. So you can grab snacks or ice cream, but you can also get hot soba noodles, french fries, fried chicken, hot dogs, grilled fish, takoyaki (octopus meat in ball-shaped dough), and taiyaki (a red bean paste dessert), to name a few. As for cold food, you can get items like sushi and rice balls, the latter of which is a staple of the Japanese diet.

Coins are the traditional method of payment, but as the Japanese become more and more dependent on their cell phones, newer vending machines have cell phone payment options. You just scan your cell phone reader (Japanese cell phones are a bit more advanced than those in the West) and the amount of the item is added to your cell phone bill!

Have you ever seen a Japanese vending machine? What did you buy? Do you use vending machines often? Would you use vending machines more often if they sold items as varied items as those in Japanese vending machines?

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19
Feb 10

Japanese Pastries: Red Beans and Rice

While Japan has a plethora of “Western-style” bakeries in which you’ll find the typical cakes, cookies, cupcakes, éclairs and other pastries you’re used to finding in North America or Europe, no trip to Japan is complete without sampling the classic sweets that are uniquely Japanese. Like in the West, chocolate is a popular filling for modern Japanese sweets, but for the classics, don’t be surprised to find fillings made from ingredients like red beans and rice.

No, Japanese pastries are not filled with actual chunky beans and rice. Anko is a word you’ll often see when ordering Japanese pastries. It refers to a red bean (azuki) paste that’s mildly sweet and has been the main ingredient of Japanese pastries long before things like chocolate made their way to Japan.

Anko is a popular fillings in classic Japanese pastries such as taiyaki (a fish-shaped cake—and no, it doesn’t taste anything like fish), manju (a steamed bun based on an ancient Chinese dish—read more here), dorayaki (a pancake-like pastry with filling), and shiritama (dumplings).

Rice isn’t usually a filling but a sweet in and of itself. By fermenting the rice, Japanese pastry-makers can get the rice into a sweet, gelatinous consistency like that in mochi (rice cake), daifuku (sweet rice cake), and shiruko (a soup made of sweet rice cake).

One popular classic Japanese pastry is anpan. Anpan is literally a sweet bread filled with a sweet filling that dates back to the late 1800s. Typical classic fillings include anko, pickled cherry blossoms, chestnut jam, white bean jam, and green pea jam and modern fillings include chocolate cream, custard, fruit-flavored cream and cream cheese. While it sounds like enough to send anyone running to the dentist, the Japanese version of “sweet” is quite different than you may be used to in the West. Even Western-style cakes in Japan are mildly sweet. Japanese-made pastries are delicious without being cringe-worthy sweet. You won’t find yourself scraping off frosting to avoid getting cavities.

If you’re ever in Tokyo, consider taking the train about an hour outside of the city to Saitama’s Kashiya Yokocho (“Confectioners’ Alley”). This classic-style alley of mom-and-pop-style homemade pastry and candy stores is made to elicit the feelings of 1950s Japan. The popular ingredient for pastries there are sweet potatoes. You can find sweet potato anpan, ice cream, chips, coffee and even beer.

The mild sweetness of Japanese sweets can truly only be tasted to be understood, so track down the nearest Japanese style bakery and give it a try. One popular chain of Japanese supermarkets in the US is Mitsuwa, which has one location in New Jersey (only a 20-minute shuttle ride from Manhattan), one outside of Chicago, and six in California.

What’s your favorite Japanese pastry? What’s the best Japanese pastry filling?