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Japanese food, in order of appearance - Page 2

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Fugu - Blowfish

Fugu is an expensive delicacy in Japan, traditionally available only in Winter. Certain parts of the Fugu fish are deadly poisonous, so only licensed Fugu-chefs are allowed to prepare this fish in Japan. Once in a while, someone dies because of unskillfully prepared Fugu
Bancha - Tea

Bancha tea is the most common type of green tea in Japan, with a slightly woody taste. Being a green tea, Bancha is filled with green tea properties such as theanine, catechins, flavonoids, vitamins, minerals, and essential amino acids. It contains enzymes that help with digestion, which makes it go well with food.
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Daikon - Japanese Radish

Daikon is often shredded and used as a garnish for sashimi, or grated and splashed with lemon and soy sauce as a seasoning for grilled fish. Daikon is also commonly pickled and a side dish called Tsukemono, which is served with almost every traditional meal.
Wasabi - Horse Radish

Wasabi is the hot, pungent, green paste that comes with sushi, and leaves a strong impression if you have too much! Wasabi is made by grating the fresh root of the wasabi plant. Fresh wasabi is expensive, so it's often made by adding water to horseradish powder and making a paste. Wasabi also come already as a paste in a tube.
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Ebi - Shrimp

Shrimp has long been a popular seafood in Japanese Cuisine, raw in sushi, and batter-fried to make tempura. Ebi-chili is a common Chinese style Japanese dish.
Miso Paste - Fermented Soybean Paste

Miso is a basic staple of the traditional Japanese diet, made from crushed soybeans and malted rice which ferments into soybean paste. Miso can be sweeter, saltier, lighter or darker depending on where it cones from in Japan. Many dishes are made with Miso, but most well-known to westerners is Miso soup, served with almost every traditional Japanese meal.
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Gobò„ - Burdock Root

Gobo is the root of the burdock plant. This is a picture of Kimpira-gobo, a popular Japanese salad made of julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin, and sesame oil. Gobo is also used in tempura and in sushi rolls.
Soba - Buckwheat Noodles

Here is hot soba in broth, which come with many different choices of toppings. This topping is nori, dried seaweed which melts and spreads out over the noodles.
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Yakitori - Grilled Chicken

Yakitori is made of different parts of chicken on bamboo skewers grilled over charcoal. During cooking it's seasoned with a sour-sweet soy sauce based sauce, or with salt alone. Yakitori is a popular snack food to accompany beer and other drinks.
Sushi - Raw Fish on blocks of Rice

Sushi is probably the most internationally love Japanese food. Sushi is small hand-formed blocks of vinegar, sugar, and salt seasoned rice, topped most often with raw fish or other seafood, or sweet egg omelette. Dipped in soy sauce, accompanied by vinegar treated ginger. Eaten with chopsticks or fingers.
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