Onigiri

Onigiri (御握り), or omusubi (御結び) or rice ball, usually have triangular shape and often wrapped in nori (seaweed).

In Murasaki Shikibu Nikki (Murasaki Shikibu’s Diary). She wrote about people who eating rice balls called tojiki and consumed as lunch in picnic time. Other writings said that many samurai sotred rice balls in wrapped bamboo as meal during war. In 1987, found carbonate rice from Yayoi period. In Ishikawa Prefecture and found human-finger-pressed in that rice. Not only in Ishikawa, this also found in Kanagawa Prefecture.

Onigiri filled with umeboshi, katsuoboshi, salted salmon, etc. But nowadays, onigiri filled with various fillings and flavors, such as meat, tsukudani, nozawana, miso as seasoning).

To make onigiri, better provide Japonica rice, that is when cooked, it will be sticky, and easier to formed into onigiri. Before making onigiri, first, wash your hands to make rice not sticky in your hands. Spread salt in your hand and formed the rice into onigiri. Make a hole in the center, filled with fillings you want, and close the hole with rice.

This onigiri can eat directly after made, but for variation, there is baked onigiri, which is the onigiri smeared with miso or salty soya.

In Japan, onigiri is a simple lunch for picnic. Rice in bento often onigiri-formed. Even nowadays onigiri also served in stores, but it also can be made in home.

Chikuwa and Kamaboko

Chikuwa is the most simple food. Chikuwa found when an emperor wife’s in a tour to Korea. On the way, they eat dissolved fish and made it into ball form, skewered, and baked. Because the form was similar with Gama – a plant, so it called Gama no ho (Gama fruit), and then became kamaboko. In that time, kamaboko became expensive food and only noble family and emperor soldier can ate them.

In Edo period, kamaboko – finally – can ate by common. But emperor soldier became jealous. In order to keep ate kamaboko, common citizens called it with chikuwa, means can be cut like bamboo slices. And then, chikuwa became famous. But kamaboko still exist, it still kind of chikuwa but has different shape.

Chikuwa made from surimi fish, salt, sugar, starch flour, and white part of egg, and mixed. The dough molded in bamboo or metal mold and steamed.

Chikuwa is one of Japanese favorite food, and almost all over Japan eat it, because chikuwa is low fat, but rich of protein.

You can eat chikuwa uncooked, but it also have good taste if fried or cooked with broth or dressing.

kamaboko

New Year Food

New year is the time when Japanese hope next year better then last year. New year identically with party and gathering. To celebrate new year, they make special food for new year.

In December, Japanese make mochi – made from rice flour. There are steamed mochi, baked mochi, fried mochi, mochi soup, etc

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mochi

In the middle of December, Japanese do “bounenka”, a ritual which they go to gathering and have meal together and drink to forget all bad things during last year.

In December 31^st, Japanese eat soba – Japan noodle.

soba

At night before 00.00, they gather in front of big box and pray. This ritual – in the past – was throw a coin inside the box. Some of them also go to Fujisan (Fuji Mountain) to see new year sunrise called hatsu-hinode. When sun appear, they pray to Amaterasu (sun god).

After praying, they gather with their family and eat “Osechi ryori”, there is a food which is difficult to spoiled even kept days without warming. Now, Osechi ryori already sell in store with price about ¥10.000.

osechi ryori

Osechi ryori which served in box (jubako) has three until five kind of foods. Some of them are kuromame (sweet black soybean), date maki (sweet roll omelette egg), kurikinton (potato and sweet beans), tazukuri (dry sardines teriyaki), kobu maki (rolled konbu with fish), and kinpira gobo. These foods are decorated beautifully and sweet tastes. Why? Because Japanese have belief that if they eat beautiful and sweet foods, they life next year will be better than last year.

Miso

Miso, purportedly, was food sent by god. Miso was kind of soup.

Miso was soybean pasta from 10 months fermentation. Fermentation process using salt and koji. Koji made from mixed flour, leaves, and soybean. Because of long-rage fermentation, the taste was very salty.

According to the taste, shape, color, and aroma, miso has 3 categories. There are dark miso or brownish red, yellow, and white.

Dark miso (shinshu miso) made as soup topping in autumn and winter. This kind of miso cooked with radish or carrot.

White miso (shiro miso) often consumed in summer as hiyashi vinegar topping.

Yellow miso has sweet taste and can be consumed anytime.

Beside as soup topping, miso also ate with fish, meat, vegetables, uncooked food, ramen, etc.

Miso was delicious and healthy, because miso has so much nutrition. Two spoons of miso has 71 mg of calorie, 4.00 mg protein, 2.00 mg fat, 9.00 mg carbohydrate, 23.00 mg calcium, 1.25 mg zinc. That’s why, Japanese love miso and they believe miso was sent by god as present.

Okonomiyaki, Japanese Pizza

The word “Okonomiyaki” came from ‘okonomi’ means ‘according appetite’, and ‘yaki’ means ‘bake’. According to those means, okonomiyaki was a food which people can choose the topping according to his/her appetite.

Purportedly, Okonomiyaki was made by sailors because they wanted to ate pizza like he ever ate in Italy. Therefore, they mixed liquid wheat. In their home, they introduced that food in Kansai area. Okonomiyaki, firstly, was developing form from Funoyaki (fried wheat flour dough).

In Meiji Era, Funoyaki developed to Dondonyaki (added nori/seaweed, sausage, fish, and sauce). Dondonyaki have a form like omelette and rolled with chopsticks.

In Showa Era, Dondonyaki developed to Kyabetsukyaki because it used uster sauce. Okonomiyaki was final form of Kyabetsuyaki.

Okonomiyaki made from special wheat flour because baking powder, salt, and dashi was already inside. The flour diluted with water, add slices of cabbage, egg, cockle shells, shrimp, and squid or meat. In order to make dough soft, added yamaimo (kind of potato) and baked in flat wok.

According to the way in making okonomiyaki, there are two kinds of okonomiyaki.

First, okonomiyaki ala Kansai, added slices of cabbage inside the dough

Second, okonomiyaki ala Hiroshima, slices of cabbage just put above dough when it already has omelette form.

Both of them have very thick and sticky sauce.

The difference between both kinds of okonomiyaki is the sauce Okonomiyaki ala Kansai has mayonnaise inside the sauce, and okonomiyaki ala Hiroshima hasn’t.

Nowadays, okonomiyaki already served in restaurants with various toppings. Some of toppings are red ginger, yakisoba noodle, tenkasu, corn, green onion, dried bonito flakes, beans, etc. Because of that, okonomiyaki was one of Japan’s healthy fast food.

Kanpo

Kanpo is Japan’s traditional tonic (from medicinal herbs). Kanpo’s letter was came from two china character, there are Kan (han) means “from China”, and po (ho) means “way”. It means, before Kanpo reached Japan, Kanpo was China traditional treatment since thousand years ago. In 593, Suiko – Japan’s woman empress – sent her delegation to Korea, when in that time Korean used China medicinal treatment. Because China’s treatment was very practical, the empress sent two delegations to studied in China. They also learned to mixed herbs and Yin and Yang unsure to patient from China’s traditional healer. This treatment pattern brought to Japan and called Kanpo.

In Heian period, a student named Yasuyori Tanba, succeeded in studied Japan’s ancient treatment book “isshinho”, sourced from China. In this book, wrote about 17.000 medicine formulas and shorten become 365 medicinal herbs, consist of 120 joyaku or high medicinal, 120 chuyaku or middle medicinal, and 125 shimoyaku or low medicinal.

Joyaku used for common illness (ex. for vitality) and shimoyaku used for serious illness. But if consume continually can make negative side effect. And then, Kanpo maker in China fixed the formulas in order to make no side effect with using animal skin and fossil. But Japanese keep commit that base material of Kanpo was herbs.

Japanese modern citizens nowadays know Kanpo as Japanese Herbal Therapy. Kanpo used as illness healer and health keeper. Kanpo also can heal depression impact like insomnia, nervous, nightmare, etc.

Some of Japanese use Kanpo by themselves (no consultation) named Individual Kanpo Treatments with Barley Sprouts, this formula can heal sadness and depression for adults.

The way is : 6-15 gram barley sprout and 1 cup of water mixed together, drink once a day.

But this formula not for suckled mother.

Biota used to heal people who has depression indication, this herbal usually sell in tablet, and not for continually.

Licorice used for depression with chronic fatigue syndrome (CFS), this formula can smoothing blood stream, increasing oxygen supply to brain, and make mood better. Whis formula can drink every day for 6 weeks, not for they who have high blood pressure, leukemia, melanoma, and woman who has reproduction system interference.

Morinda used to keep health and increasing man’s vitality, the impact is difficult to urinate. . Beside medicinal herbs I said above, there are another medicinal herbs like Biota Seed pill to Nourish the heart, Coptis Decoction to destroy poison in body, etc. And those all Kanpo was made from herbs.

Su

Su is another favorite drink beside sake and shochu.

Today, employers in Tokyo were ‘falling in love’ with this rice vinegar called Su. Su make their health and stamina become fit, especially in summer or if they have so mush business. Even make drunk – in the other side – Su was good for health.

Japanese – in average – drink 15 ml per day, and their high pressure blood decrease, no more tired, and increasing the produce of saliva and make absorbed system better.

This phenomenon of Su give inspiration for café and bar in Tokyo. They bargain various food from vegetables and fruits combined with Su. One of them is Korazu, a bar in Shinbanshi station,. Tokyo. In Korazu, there are nine kinds variation of vinegar, like black vinegar, red soya vinegar, milk vinegar, and also blueberry vinegar.

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Su not only used as drink, but also used in cooking like making sushi, ramen, etc.

Izakaya ; Japanese café

For Japanese, drink alcoholic drink already became their daily culture.

Sake, Shochu, Hopposhu, and wine consumed. They usually drink in their house, in bar, or in a drink shop ala Japan called Izakaya.

Izakaya came from sakaya (means sake shop) and additional letter i so have means sake store and consumer can have a drink there. All drink sold there was alcoholic drinks. In interior side, Izakaya often decorated ala western.

In daily word, Izakaya called Akachouchin or red lantern. It was because in past time, much of Izakayas decorated red lantern in front, but today already rare to get Izakaya like that. Izakaya today look like informal bar or restaurant which is sake and various snacks like robata, sashimi, tempura, yakitori, or all kinds of food (that match with sake) are available.

Izakaya was popular, city and town. Tokyo citizens often come to Izakaya after their busy day. For them, Izakaya have double functions, there are as drink place, and a place to relax. Because of it, Izakaya always crowd after work time. The consumers average were single person and 17 up years old students.

Nowadays, sake isn’t main drink anymore, there are also various alcoholic drink like shochu, hopposhu, beer, even cocktail, wine, and import whiskey.

Consumers really like nomihodai (drink as you wish) and tabehodai (eat as you wish).

Because Izakaya growth very fast, now Izakaya have differences according to the place and food, like Oden-ya (temporary tend at edge of street, was crowd in winter), Yakitori-ya (especially prepare drink and Yakitori or another baked food), Robatayaki (consumer sit around a table with baking tools), Chain Izakaya (popular since 1980s, have larger room, and many various of foods).

Beside kinds of Izakaya I described above, there’s an Izakaya with tatami and short table ala Japan. This kind of Izakaya usually enjoyed by rich people. Etiquette was do here. Before and after drink or eat, consumer gets oshibori or wet towel to clean their hands. And then otoushi or tsukidashi, that is opening snack. And then foods and drinks dished in queue.

Shochu, another ‘sake’

Sake isn’t the only one drink ala Japan. There’s Shochu, a kind of rink which have richer taste than sake. Shochu still be the most popular drink category in Japan. In last 2003, shochu can ‘beat’ sake and became the top as the most favoriute drink. Shochu’s taste was have many variations, like fruits, beans, sugar cane, and sweet potato. And there’s high-quality-wine-tasted shochu. Alcohol degree in shochu maximum 45%, minimum 0%.

According to history, shochu came from China. Firstly come to Japan by Ryukyu island (now Okinawa prefecture). From Okinawa, spread to Amami Ooshima island and then to Kagoshima. From this, the technique in making shochu spread to all Japan.

Now, shochu have its own name according to the area where it was produced.

1. Awamori, came from Okinawa. Main material is rice

1. Grain shochu, came from north west of Kyushu, already produced since 16^th centuries. Main material is beans
2. Imo shochu, came from Kagoshima prefecture, already produced since 17^th centuries. Main material is sweet potato
3. Mugi shochu, came from Nagasaki since 19^th centuries. Main material is barley
   

1. Imo shochu from Izu island, made from sweet potato
2. Kokutou shochu from Amami Ooshima, made from sugar cane.

Beside those 6 kinds of shochu, there are Soba shochu, kasutori shochu, and another shochu mdae from corn, sesame, orange, or carrot.

Kasutori shochu

Sake

Sake known as ‘wine’ in Japan version and include in Japan culture. Sake not only used for drink, but also used in cooking and Shinto ritual. For Japanese, they are who already 20 years old can drink sake.

According to definition from Japan’s government, sake is an alcoholic drink made from rice, koji, moto, and water fermentation and filtration.

Koji is concentrate enzyme of mildew (Aspergillus oryzae), and moto is yeast starter. One ton of rice can produce 3000 liters of sake with maximal 20% alcohol.

There are two groups of sake, there are with additional substance (adding alcohol) and without additional substance (purely rice). Sake without additional substance are Junmai sake, Junmai ginjo, and Junmai dai ginjo. Differences of them is in pure rice level. And sake with additional substance called cheap sake.

Why they add alcohol in produce sake? In World War II, they add alcohol to increase production volume and avoid decreasing of sake production because of decreasing of rice.

Simply, process of produce sake are : wash and mill the rice, soak and steam the rice, add koji, moto, and water, and then fermentation.

Sushi ; Japanese healthy food

One kind of Japanese foods is dominated with what already there in nature.

Sushi, which is combination of uncooked fish and spicy rice, which is a very exotic food for tourist, is everyday food for Japanese.

There are two kinds of sushi according to the shape. Kansai sushi style is sushi rice with another ingredients shaped in decorative shapes, and Edo sushi style is uncooked fish put above sushi rice, and also called nigiri sushi.

Sushi and sashimi are food made from sea material, so that have essential substance like omega-3, which is very important for our body to reach optimal healthy. Omega-3 can make blood pipe bigger, and automatically girder blood stream. Omega-3 rich in Tuna and Salmon.

Beside omega-3, seeweed as basic material of Nori (roasted seaweed) have much antioxidant essence that can prevent from cancer.

Cholesterol in sea food is HDL cholesterol that can decrease heart attack risk.