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JAPANESE CUISINE
There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese think of the everyday food of the Japanese people, especially that existing before the end of the Meiji Era (1868 - 1912) or before World War II. A standard Japanese meal nearly always consists of a bowl of cooked white Japanese rice (gohan) as shushoku with accompanying tsukemono (pickles), a bowl of soup, and a variety of dishes known as okazu - fish, meat, vegetable, etc.Traditional Japanese meals are sometimes classified by the number of okazu which accompany the rice and soup. A traditional Japanese breakfast, for example, usually consists of miso soup, rice, a pickled vegetable and grilled fish. The standard traditional meal, or soup, rice & pickles, and three dishes, each employing a different cooking technique. The dishes may be raw fish (sashimi), or grilled, simmered (sometimes called boiled in translations from Japanese), steamed, deep fried, vinegared, or dressed dishes. Ichiju-sansai often finishes with pickles such as umeboshi and green tea.
Since Japan is an island nation, its people consume much seafood including fish, shellfish, octopus, squid, crab, lobster, shrimp, whale and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians. It is particularly difficult to find vegetarian cuisine in Japan, as even vegetable dishes are prepared with fish stock or garnishes. Beef, pork and chicken are commonly eaten and have become part of everyday cuisine. Lamb is eaten in colder parts of Japan but is not well liked in the remainder of the country.
Noodles, originating from China, have become an essential part of Japanese cuisine, usually as an alternative to a rice-based meal. There are two traditional types of noodle, soba and udon. Made from buckwheat flour, soba is a thin, brown noodle. Made from wheat flour, udon is a thick, white noodle. Both are generally served in a soy-flavored fish broth with various vegetables. A more recent import from China, dating to the early 19th century, is ramen, which has become extremely popular. Ramen is served in a variety of soup stocks ranging from soy sauce/fish stock to butter/pork stock.
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