The beauty of Japanese cuisine is in its wide variety of ingredients and cooking methods. The various ways of preparing the many different categories of ingredients combine to create healthy, nutritionally well-balanced meals. Here is an introduction to some of the principal categories of Japanese cuisine. Once the characteristics of each category are understood, Japanese cooking can be more fun and healthier.
A unique combination of blended flavors
"Aemono" is a dish of vegetables, meat or fish dressed with various seasonings, a harmony of ingredients and seasonings that brings out a unique taste.
The dressings used for aemonomade by combining different seasoningsare called "aegoromo". Aegoromo types include hot and spicy dressings made with wasabi, mustard or hot peppers, aromatic dressings made with pickled ume paste or sansho pepper leaves, vinegar-baseddressingswith a strong acid flavor, and dressings containingsmooth ingredients such astofu.
When using sesame seeds,walnuts, peanuts or other nuts to make aegoromo, the tip is to crush them in a mortar (suribachi) until the oil comes out. The texture will be milder and smoother.
Generally, aemono dishes are easier to eat and nicer to look at if served generously in deep plates.Aemonodishes should be served immediately after preparation. If allowed to sit too long they become soggy.
Cabbage with Red Pepper Sauce
13kcal / per person
Cabbage dressed with sauce in Japanese style has a light texture and is low in calories.
Refreshing Dressed Cucumber
13kcal / per person
It is a quick and versatile recipe to add to your meal as a side dish and a palate freshener.
Scallops with Lemon Sauce
47kcal / per person
Quick and easy recipe, A versatile dish which can be served as a salad or a side dish.
Spinach with Smoked Cheese Dressing
28kcal / per person
A nutritionally balanced side dish with the spinach, which is rich in carotene, Vitamin C and iron, and the cheese, containing protein, calcium, and Vitamin B2.
105kcal / per person
Natto is made with steamed, fermented and matured soy beans. It has an intense smell and sticky texture. It is popular in the Kanto region where they often eat natto with rice. Natto has been attracting attention because of its health improvement properties.