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Japanese Cuisine
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Noted for its light, subtly contrasted sweet and sour flavor, Japanese Cuisine showcases a selection of Japan's best loved dishes. Featured are delicious and elegant recipes for a party of two to a banquet feast: Broiled Fresh Eel, Fried Pork Cutlet, Seafood Tempura, assorted sushi and sashimi, udon noodles, and egg dishes. Photographes illustrate preparation steps fully. Included 71 recipes and is bilingual in English and Chinese.
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The redesigned First and Business Class menus offer both traditional Japanese-style dishes as well as western fusion cuisine. Japanese American Airlines employees in the United States and Japan teamed up with chefs from Gate Gourmet International to design new menus that would appeal to travelers from both parts of the world. New menu items were first introduced on flights originating in Japan and traveling to the United States on Sept. 1, 2006, and will be available to passengers flying from the United States to Japan starting Nov. 1.
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Japanese cuisine -- yakitori (grilled chicken) Skewers of succulent chicken dipped in barbecue sauce, grilled to perfection over hot charcoals, then washed down with cold beer -- it's easy to see the appeal of yakitori after a hard day's work. Not surprisingly, yakitori-ya (yakitori restaurants and stands) are popular early-evening gathering places, filled with office workers stopping off for a quick snack before the train ride home. Yakitori stands are far from fancy; often they'll consist of just five or six stools pushed up against a counter. Clouds of aromatic smoke waft off the grill and into the street to lure hungry passersby. Even at the "nicer" places, the emphasis is less on decor and more on providing good food and a convivial atmosphere. Yakitori-ya can be recognized by small red lanterns out front, with the character for "tori," or bird.
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Ege Sushi and Japanese Cuisine has been the place to go for the local Japanese expatriates for lunch and dinner. The expatriates have rated Ege Sushi’s Udon and Donburi entrees as the best in Atlanta. They especially love the “feel” of the restaurant. Atlanta weather is similar to that of Tokyo city; hot and humid in the summer and cold in the winter. Certain Japanese food is enjoyed seasonally. The expatriates like how they can order seasonal foods to fully enjoy the current season.
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In addition to being delicious and healthy, Japanese cuisine is ... known for its beautiful presentation. The Japanese love to mark the changing of the seasons, and this is apparent in the skillful ways that seasonal ingredients are incorporated into Japanese foods. Common spring dishes have bamboo shoots, fresh leaf buds and early-summer bonito fish. Popular dishes in the summer include chilled noodles, summer vegetables and eel, a great source of stamina. In Japan autumn is said to be the season “when the skies clear and the horses grow stout”. Autumn is the season when the harvest is made and almost everything tastes great.
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Japanese cuisine includes many other plant-based foods apart from rice, noodles and sea vegetables. Many of these foods are ... common in Western kitchens such as scallions, cucumber, mushrooms, melons, sesame seeds, eggplant, apples, avocados, carrots, asparagus and sweet potato. Other plant foods that are common in Japanese cooking, but are less familiar to Western cooks, include bamboo shoots, snow peas, a type of squash called kabocha and a type of radish called daikon.
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Japanese Cuisine