October 18, 2009
Modern Japanese Food
As with most cuisines of the world, they evolve into something more modern over time. What are modern cuisines? Some say, when non-traditional foods or non-traditional cookery methods are bestowed into that culture’s way of cooking it then becomes modernized by the people of that ethnicity. The most influence on cuisines and how they change stems primarily from the West. One of the cuisines most influenced by the West is Japanese cuisine.
Modern Japanese restaurants are becoming progressively popular in the land down under. Japanese restaurants offer a mixture of menu items, which appeal to most people. There are heaps of delectable choices to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle affiliated primarily from Japan, is extremely moist and tender and some state that it has a butter and smooth taste to it as well. It is probably one of the most expensive cuts of beef because very high standards are put in place to produce them. Many people love Japanese bbq. Typically, different meats and veggies are brought to the table raw and cooked on either a charcoal or electric grill. As the meats and vegetables are cooking sauces are primarily used to flavour the food. Normal Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a exquisitely prepared dish. There are quite a few versions on the recipe, but usually very thin cuts of salmon lay on the serving dish with pickled ginger spread throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is mizzled over the top, usually sesame oil or miso based.
In Australia, many Japanese restaurants offer their customers a assortment of Japanese barbeque styles and also assorted entrees of wagyu beef. Vegetables, seafood and various meats seemed to popular for Japanese barbecue at many restaurants, with an assortment of cooking sauces to choose from. Wagyu beef can be served as: beef tenderloin with a garlic-ginger ponzu sauce, wagyu beef as a sirloin or in a roll form.