Japanese Food

日本に住んでいる間に、僕はたくさんの日本食レストランに行きました。たくさんの料理はとてもおいしかったですが、いつくかはあまりおいしくありませんでした。でも、僕は日本食を楽しみました。

During my stay in Japan, I have tried a lot of different Japanese restaurants. There are many great things about them and a few not-so-great things as well. But, overall I enjoy Japanese food and the eating experience.

1.The food is made carefully with seasonal ingredients and flavors

日本食は見た目もとても重要です。私たちにとって季節は４つですが、日本食のシェフにとってはもっとたくさんの季節があります。日本食を食べると歴史を感じられます。

Japanese food is as much about the preparation and presentation as it is the food itself. While we think of only four annual seasons, Japanese chefs consider dozens of seasons and carefully select ingredients. They will often use components which are typical flavors for the season. You can taste the culture and history in every bite.

2. Simplicity is the key

たいてい、食事のお皿は小さく、新鮮でシンプルな味がします。日本食のシェフはとてもいい食材を使っているので、食材の味を生かした料理を作ります。

Typically the meals contain small, often fresh and with simple flavors. Japanese chefs work with top quality ingredients and do as little to the food as possible to bring out the color and flavor.

3. Garlic, chile peppers and oil are not really used

たくさんの日本食は生で食べるか、少しだけ味付けされています。そして、うまみがあります。ときどき天ぷらがあります。

Many foods are boiled or even eaten raw and are minimally seasoned.  Umami (a rich flavor that is the main characteristic of Japanese food) a few ingredients commonly used are miso, soy sauce, mushrooms, seaweed, bonito flakes, and bonito broth. When foods are fried (like tempura) the batter is thin and absorbs very little oil.

6. It doesn’t look like a lot of food but it is!

日本食 は量が少ないですが、驚くことに食べるととてもお腹いっぱいになります。

Though the individual servings are small, traditional Japanese meals include several courses which add up to a lot of food. It will surprisingly fill you up