Modern Japanese Cuisines
Cuisines in the world evolve into something more modernistic over time. How do you classify modern cuisine? Some say, when non-traditional foods or non-traditional preparation methods are worked into that culture’s way of cooking it then gets modernized by the people of that ethnicity. The most influence on cuisines and how they change stems principally from the West. One of the cuisines most influenced by the West is Japanese cuisine.
In the land down under, modern Japanese restaurants are becoming more and more popular. Japanese restaurants offer a variety of menu items, which appeal to most of the public. There are heaps of delicious choices to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle consociated mainly from Japan, according to some, it is extremely moist and tender. It is an pricy meat and very high standards are put in place to produce them to insure that the best choice of meat is attained. Most people are familiar with Japanese barbecue. Typically, various meats and veggies are brought to the table raw and seared on either a charcoal or electric grille. As the meats and vegetables are cooking special japanese sauces are mainly used to season the food. Normal Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a delicately prepared dish. There are a few variances of the recipe, but typically very thin cuts of salmon lay on the serving dish with pickled ginger scattered throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is mizzled over the top, usually sesame oil or miso based.
In Aussie, many Japanese restaurants offer their patrons a assortment of Japanese bbq styles and also assorted entrees of wagyu beef. Veggies, seafood and various meats seemed to popular for Japanese barbeque at many restaurants, with an assortment of cooking sauces to choose from. Wagyu beef can be served as: beef tenderloin with a garlic-ginger ponzu sauce, wagyu beef as a sirloin or in a roll form.
