Food | Salongo DMC

Japanese Food

In Japan, we have famous local foods for every prefecture.
“Washoku” is “traditional Japanese cuisine”
which refers to individual Japanese food or a set of Japanese dishes. Washoku was registered
as a UNESCO Intangible cultural heritage in 2013.
As cuisine field in it, Washoku was registered the 5th in the World.

Washoku is a World-Class. There are individual Japanese food such as Sushi,
Sashimi, and Tempura,etc. and a set of Japanese dishes. Washoku is characterized
by the use of various seasonal fresh foods, and is famous as very healthy
food due to a low-calorie, nutritious and well-balanced diet.

Sushi・Sashimi

Miso is a traditional Japanese seasoning which is made from soybeans
It is fermented soybean paste and is used for many kinds of dishes. Miso soup is typical.
Miso soup is made by cooking ingredients such as tofu (bean curd) and wakame (kelp) in
a broth made from konbu (dried kelp) or dried katsuobushi (bonito flakes), and then mixing
miso (soybean paste) into it.

Tempura

Tempura consists of seafood, vegetables, mushrooms or meat coated with batter and deep fried. The resulting food has a light but crispy texture that may be seasoned with salt or dipped in a light sauce before eating. Tempura was introduced to Japan by the Portuguese in the 16th century and has become one of Japan's most famous dishes internationally.

Japanese Noodles

There are various traditional Japanese noodle dishes as well as some dishes which were introduced to Japan and subsequently Japanized. Noodle dishes are very popular in Japan and are served both hot and cold depending on the season. Noodle restaurants and food stands are ubiquitous, and it is common to find noodle stands along train platforms.

Rice Balls

Rice balls (onigiri) are made of cooked rice and are typically wrapped in nori seaweed. They are usually lightly seasoned with salt and often contain a filling such as umeboshi (pickled Japanese plum), okaka (dried bonito shavings and konbu) or salmon. Rice balls are a popular and inexpensive, portable snack, homemade or available at convenience stores, but are also commonly served at general restaurants and izakaya.

Sukiyaki

A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles) simmered in a sweet soy sauce broth. The pieces of food are dipped into raw beaten egg before being eaten.

Yakitori

Yakitori are skewered grilled chicken pieces seasoned with salt or sauce. Almost every part of the chicken is used for yakitori including the white and dark meat, gizzards, skin and other organs.

Shabu-Shabu

Shabu shabu is a Japanese style hot pot in which pieces of thinly sliced meat, seafood, vegetables, mushrooms and tofu are cooked by dipping them into a hot soup. The bite-sized pieces are then dipped into a ponzu citrus or sesame sauce before being eaten.

Oden

A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, slow simmered in a soy sauce based soup. Oden is a popular dish available at convenience stores in the winter.

Okonomiyaki

Okonomiyaki is a type of grilled pancake into which various ingredients such as seafood, vegetables and meat are mixed. Some specialty restaurants have large hotplates built into the tables on which patrons can cook their own okonomiyaki.

Miso Soup

Miso soup is made by dissolving miso paste in fish stock (dashi). Common additions include wakame seaweed, small pieces of tofu, and sliced aburaage, etc. A bowl of miso soup is part of most traditional Japanese meals.

Sweets

Traditional Japanese sweets (wagashi) are typically enjoyed in combination with a cup of green tea and come in a wide variety of shapes, flavors and ingredients. The most common ingredient used is sweet azuki bean paste.

Sake

Sake is a fermented alcohol beverage made from rice.
There are almost 10 steps of sake brewing.　
There are many kinds of “Jizake” throughout Japan. Their uniqueness varies from region to region.
“Meishu” means Japanese sake which is specially brewed in small quantities. It has high rarity value.
Sake brewing has about 2000 years of history.