Friday, February 4, 2011

Soya Bean Dishes

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:
Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
Agedashi Tofu
Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
Miso Soup
A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.


Yoshoku Dishes

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:
Korokke more information
Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
Hayashi Raisu
Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.

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