What herbs and spices are particular to Japanese culture?!
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Answers: for food technology in school. thanks for any help!
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The Japanese use many aromatic ingredients in their cooking, although few are spices. Those most commonly used are wasabi and sansho, which are exclusive to Japanese cuisine, chilies, mustard, ginger and sesame. All are used with moderation.
togarashi
ginger
wasabi
shiso
nira
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Japanese cuisine is based on combining staple foods (shushoku), typically rice or noodles, with a soup, and okazu - dishes made from fish, meat, vegetable, tofu and the like, designed to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt.
A standard Japanese meal generally consists of several different okazu accompanying a bowl of cooked white Japanese rice (gohan), a bowl of soup and some tsukemono (pickles). The most standard meal comprises three okazu and is termed ichijū-sansai ("one soup, three dishes"). Different cooking techniques are applied to each of the three okazu; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. This Japanese view of a meal is reflected in the organization of Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. This is also why a Japanese menu is never divided into appetizers, entrees, main dishes and desserts. Japanese menus are instead divided according to the cooking method.
As Japan is an island nation its people eat much seafood. Eating meat except wild animals, which is proper for eating in mountain areas, has been rare until fairly recently, especially Meiji era, due to protection of farming stocks, thoughts of Shinto and Buddhism, and mixture of these factors.However, strictly vegetarian food is rare since even vegetable dishes are flavored with the ubiquitous dashi stock, usually made with katsuobushi (dried skipjack tuna flakes). An exception is shōjin ryōri, vegetarian dishes developed by Buddhist monks. However, the advertised shōjin ryōri usually available at public eating places includes some non-vegetarian elements.
Noodles are an essential part of Japanese cuisine usually as an alternative to a rice-based meal. Soba (thin, grayish-brown noodles containing buckwheat flour) and udon (thick wheat noodles) are the main traditional noodles and are served hot or cold with soy-dashi flavorings. Chinese-style wheat noodles served in a meat stock broth known as ramen have become extremely popular over the last century.
Wish you delectable project.
black sesame seeds, rice wine vinager
Japanese cuisines are typically comprised of a starch (usually glutenous rice or buckwheat, ramen, or soba noodle) vegetables, tofu aka soybean curd &, or a meat, both fin fish & shelled fish as well as others such as squid, octopus etc... pork, and poultry are also commonly found in stereotypical Japanese cuisine. As for flavor enhancers, the cuisine is commonly flavored with liquids such as rice vinegar, soysauce, sesame oil (both black and/or white varieties) miso, & Mirin or rice wine. "Herbs & spices." aren't as common but can & will be found in most Japanese kitchens. The most common being Brown Curry, Seaweed powders, toasted sesame seeds, & aji no moto although not technically an herb or spice you will usually find dried fish flakes usually bonito. Also & perhaps the most well known because it accompanies Japan's most widely recognized cuisine (sushi & sashimi) is wasabi aka Japanese green horse raddish.