#konnyaku sashimi

[morethansalad]

Vegan Salmon Sashimi

[sannosuke]

Solidified jelly made from the rhizome of devil's tongue (konnyaku)

[mocdieptu]

Hồi mới đến Nhật học, mình gần như chẳng thích ăn món gì ở Nhật, mặc dù ngày ở nhà vẫn thỉnh thoảng đi ăn đồ Nhật. Mình không phải người quá kén ăn nhưng lúc đó mình không cảm thấy thèm ăn một món gì đó đặc biệt. Món mình ăn nhiều nhất và có lẽ cũng thích nhất đến giờ ở Nhật là cơm nắm mơ muối, oden và ramen (tsukemen). Mỗi sáng mùa đông tuyết rơi, mình thường mua một nắm cơm mơ muối và một bát oden nhiều củ cải để ăn trước khi đến trường. Mình vẫn nhớ mãi bát oden ăn vào một ngày mưa gió khi mình đến ngôi làng cổ nằm trên điểm cuối cùng của Aomori. Nồi oden nấu rất đặc biệt với nhiều loại lòng bò, đuôi bò và hải sản, những miếng mochi và đậu được nướng rồi ninh trong nước dùng ngọt lịm, sau đó được phủ một lớp xốt miso gừng thơm lừng, ăn vào tỉnh cả người dưới cái lạnh tê tái của Aomori, nơi tận cùng Đông Bắc nước Nhật. Oden của Aomori rất đặc biệt, nó là sự hoà quyện của nhiều nguyên liệu với sự xuất hiện của đuôi bò, gân bò nhưng nước dùng không chút vẩn đục hay váng mỡ, nó vàng óng ánh như nắng thu dịu dàng sưởi ấm lòng người trong mùa đông lạnh giá. Thứ oden tuyệt diệu ấy được dùng kèm với một ly rượu táo đượm nồng, phảng phất vị quế thơm làm hồn người như lang bạt về một nơi nào đó xa lắm, muốn rong chơi quên hết muộn phiền. Cho đến bây giờ, nếu như Yamagata là người tình kiếp trước của mình, thì Aomori mãi là nàng thơ, là nơi mà mình đã đến rồi trở lại nhiều lần trong những khoảnh khắc chơi vơi nhất.

Nhân một ngày mưa gió, mình ngồi nấu Oden, tự nhiên lại bâng khuâng nhớ Aomori và muốn kể lại đôi chút về những kỷ niệm đã qua…

Sau đây mình sẽ hướng dẫn các bạn làm Oden, nấu cơm tấm sườn bì với gia vị Nhật, cách làm đùi gà nướng cho Giáng Sinh đẹp như tiệm, xốt Teriyaki và cơm thịt bò nướng kiểu Nhật.

A. Cách nấu oden (おでん /Japanese Fish Cake Stew):

Oden trong tiếng Nhật được gọi là (おでん), ngoài ra còn được gọi là misodengaku hoặc dengaku. Đây được coi là một món lẩu kiểu Nhật với cách thức làm thì lại tương tự món hầm, ninh. Linh hồn của món lẩu Oden chính là nước dùng dashi được nấu từ tảo bẹ kombu, cá bào katsuo và nước tương Ushukuchi.

1. Nguyên liệu:

- 6 cups awase dashi (các bạn có thể mua gói Kayanoya Dashi hoặc Shimaya Dashi Powder).

- 2 cups nước hầm đuôi bò hoặc thay tất cả bằng 8 cups dashi.

- 6 tbsp Usukuchi shouyu (淡口醤油, light colored soy sauce). Hoặc các bạn có thể dùng nước tương Nhật bình thường nhà hay dùng.

- 2 tbsp rượu nấu ăn.

- 1 tbsp đường.

- 2 tbsp mirin.

- 1/2 tsp muối.

- 1/2 cây củ cải (chọn phần củ cải trên gần cuống).

- 4 quả trứng.

- 4 nishime kombu (煮しめ昆布/dried seaweed).

- 1 gói konnyaku (konjac).

- 1 gói shirataki (白滝/konjac noodles).

- 1 cây hành xanh (scallions/ leeks).

- 2 set Oden/Nerimono bao gồm Chikuwa (tubed fish cake), Gobomaki (fish cake stuffed with gobo), Datemaki (egg and fish cake), Hanpen (pounded fish cake), Ikamaki (fish cake stuffed with squid), Kamaboko (fish cake), Kanikama (imitation crab meat), Narutomaki (white fish cake with a red swirl pattern), Satsumaagee (fried fish cake), Tsumire (fish ball), Vegetable Tempura (fried fish cake with vegetables)…

- 1 gói Aburaage (油揚げ/Japanese deep-fried tofu pouche).

- 1 gói kirimochi.

- 350g lòng bò hoặc bạch tuộc sashimi (octopus sashimi/boiled octopus).

- Nước vo gạo.

2. Cách làm: - Đổ lẫn nước dùng dashi và nước hầm đuôi bò vào nồi lẩu, thêm vào 6 tbsp Usukuchi shouyu (hoặc nước tương Nhật thường dùng), 2 tbsp rượu nấu ăn, 2 tbsp mirin, 1 tbsp đường, 1/2 tsp muối và khuấy đều.

- Cắt củ cải làm các khoanh tròn dày 2,5-3cm, gọt bỏ vỏ. Sau đó lạng dao quanh phần mép củ cải để tạo thành hình tròn.

- Đổ nước vo gạo vào một nồi sâu lòng, cho củ cải vào ngâm 30 phút. Sau đó đặt nồi nước vo gạo lên bếp, để lửa nhỏ, đun liu riu không đậy vung khoảng 20 phút cho đến khi xiên tăm thấy củ cải mềm là được. Làm như vậy sẽ giúp loại bỏ hết vị đắng và hăng trong củ cải, giúp củ cải ngấm gia vị khi nấu oden.

- Thả trứng vào nồi nhỏ, thêm muối và giấm luộc trứng chín lòng đào trong khoảng 8 phút, sau đó ngâm vào nước lạnh cho dễ tách vỏ. Bóc vỏ để sang một bên.

- Buộc thắt từng miếng nishime kombu lại để thả vào oden.

- Thái bạch tuộc thành từng đoạn dài khoảng 12cm, xiên từng miếng cố định bằng que tre.

- Nếu dùng lòng bò, làm sạch với bột mì, sau đó luộc chín với giấm, gừng và hành để khử mùi rồi rửa sạch lại. Sau đó xiên vào que tre.

- Konnyaku cắt thành các miếng chéo, shirataki bó lại thành từng bó tròn, sau đó bắc nồi nước, luộc konnyaku và shirataki rồi rửa sạch lại cho hết mùi.

- Chần sơ aburaage trong nước sôi để loại bỏ dầu thừa, để ráo rồi cắt đôi. Cắt đôi từng miếng mochi và đặt vào bên trong miếng aburaage, dùng tăm xiên qua để ghim miếng đậu lại hoặc dùng kombu buộc đầu miếng đậu để cố định mochi bên trong.

- Hành xanh lấy phần đầu trắng, cắt khúc 4cm.

- Bắc nồi to, đổ nước vào đun sôi rồi cho set oden vào chần khoảng 1 phút để bỏ dầu thừa giúp khi hầm nước không bị đục sau đó để ráo. Các bạn có thể cắt các loại chả cá làm đôi.

- Bắc nồi nước dùng dashi đã hoà gia vị ban đầu, cho tất cả set oden, củ cải, konnyaku, shirataki, xiên lòng bò/ bạch tuộc, nishime kombu, aburaage bọc mochi, phần đầu hành, trứng luộc ninh trong khoảng 60 phút, hớt bọt cho trong. Sau đó dọn bếp lẩu ra bàn, dùng nóng.

[dekitateyo]

Sashimi Konjac

[刺身こんにゃく]

A very simple recipe - low on calories, but still very filling.

Konnyaku! Do you remember this rubbery jelly-like ingredient? 

This ingredient has been featured a few times on the blog - a long time ago when we had just started Dekitate yo!, we came up with some konnyaku noodles ideas as a low-calorie meal... However, we've never talked about one of the simplest but still very famous recipes created with konnyaku: konnyaku sashimi. 

As you can imagine, this faux sashimi is not made of fish but slices of konjac. Because it is a rich source of soluble dietary fiber, while this dish is low in calories, it also feels very filling, being a great appetizer if you're on a diet but your belly won't shut up. 

Konnyaku is all about texture, so I assume that not everyone enjoys it... but give this ingredient a try if you want to experiment something different that is very common in Japanese cuisine!

Recipe (1 serving)

Ponzu sauce

Scallions

Konnyaku serving

Steps

In order to remove the strong smell, boil the piece of konkyaku you will serve for at least five minutes.

Turn off the heat and leave the konyaku to cool down in cold water. 

Wash and drain it, then slice the konyaku in thin slices.

Serve the dish with ponzu sauce and scallions.

Tips

You may score the surface of the konnyaku with a fork in order to help the sauce cling better.

When removing the konyaku out of the water, leave it to cool for a long time, as it may take some time to reduce its temperature.

You may use green-colored konnyaku to make it a more colorful dish.

If you want to have something else than ponzu or shoyu today, why not trying a konnyaku sashimi with a miso-based sauce?

[onionchoppingninja]

Kaiseki with Rescued Food 残り物のかいせき

The kaiseki-inspired meal that I attempted to cook out of mainly rescued ingredients!

In the past few years, I’ve been thinking a lot about sustainability and getting to know the local food rescue scene, and the opportunity came to cook with this theatre group called The Theatre Practice! There was no Hassun or sashimi course, of course, but I tried my best to stick to the flow of the kaiseki dishes. :))

1. Sakizuke (Appetizers) - Rescued Edamame - Kinpira Rescued Bottlegourd and Carrot

2. Yakimono (Grilled Dish) - Rescued Teriyaki Tempeh as seen in Shokugeki no Souma

3. Nimono (Simmered Dish) - Simmered shiitake mushrooms with rescued Daikon

4. Agemono (Fried Dish) - Sakura Korokke, made of rescued beetroot, rescued potatoes, and rescued green peppers. The insides turned pink with the beetroot so I called it a sakura korokke, heh. 5. Tomezakana (Vinegar Dish, before the rice course) -Vinegared Konbu with a umeboshi I found in Daiso. The Konbu was used to make dashi for a lot of dishes! So it’s a great way to repurpose it. 6. Shokuji (Rice Set) - Rice with rescued Edamame - Nukazuke with rescued daikon and rescued cucumbers (Recipe from Shinya Shokudo here) - Miso soup with rescued bittergourd and tofu. (Bittergourd goes well with miso, as Okinawans do it)

7. Mizugashi (Dessert) - Konnyaku jelly of rescued cucumber, rescued lime, and rescued mandarins. The mandarins were from my fridge XD. This was a surprisingly good one because the cucumbers simmered in the syrup were reminiscent of aloe vera yet crunchier. I took 2 days leave to do this, but 10/10 would do so again in a heartbeat! I know things like kinpira stuff and korokkes are not usually in kaiseki, but as I’ve had vichyosse in a Kaiseki before I guess modern interpretations have loosened up. 

[vev-archive]

Get To Know Me -tag game

Thank you for the tag, @dinainwater !

Rules: Tag the people you want to know better.

Three ships:

1) MadaTobi / MDTB / マ扉 / Madara x Tobirama (Naruto)

2) Seifer X Squall (Final Fantasy VIII)

3) Joseph Joestar x Caesar Zeppeli (Jojo’s Bizarre Adventure)

Last song: Waitress Song, by First Aid Kit

Last movie: 3:10 to Yuma (for what must have been the 10th time)

Currently reading: The Essential Rumi (I wasn’t reading any books this year, until this question. Then I looked in my collection and picked this out, and got lost in it. Guess I’m reading this now. Otherwise, it’s lots of fanfic)

Currently consuming: Air, in preparation to sleep (dinner was already a hefty, delish meal)

Currently watching: Bits of Boruto, and Naruto filler

Food you’re craving: Sashimi (autumn-season catches, icy fresh, dipped in shoyu and topped with newly-ground wasabi), Xinjiang Lamb Skewers, Soursop Milkshake, Konnyaku Jelly with Nata de Coco and Longan, Bubur Pulut Hitam with Santan, Salt-Grilled/Shioyaki Saba drizzled with squeezed lemon/lime, Soy Milk Pudding with Caramelised Gula Melaka, Sea Salt Soft Serve Ice Cream (wtf is wrong with me, I just barely finished dinner...)

Tagging: @madmothmadame @sleepysenseis @benzen-c6h6 @riko-kuuu @copyninken @rookie-d @majin-lu @perelka-l @zamisriza-the-resurrection @fuckyeahtobirama @wtrwants @mightysnowflakestuff @marteshmidgardsormen @i-want-pho

[oneatomicblonde]

So happy I finally got to swing by @daikonvegansushi !!! 🍣🍱✨ What did I get? * Tuna nigiri * Eel nigiri * Squid nigiri * Spicy tuna roll * Oshinko roll * Avocado roll All vegan/plant based, marinated beautifully, and made with fresh ingredients! I think my fav would be the squid nigiri - the texture was fabulous. Konnyaku is so versatile! Again, shop local when you can and check out some of these great spots! - - - #shoplocal #restaurants #sushi #sashimi #sushirolls #Japanese #yum #cuisine #foodie #plantbased #vegan #mushrooms #bokchoy #pho #veggie #vegan #lasvegas #vegaslocal #delicious #lunch (at Daikon Vegan Sushi & More) https://www.instagram.com/p/CL0AKxzlJW5/?igshid=1hfe5aajwm7o9

[chuck-snowbug]

からし蓮根、ニンジンのきんぴら、豚肉とシシトウとカラーピーマンの炒めもの、刺身こんにゃく（やや無国籍風な、バジルソースをくわえたタレを添える！）、焼きおにぎり（こちらもやや無国籍風。甘めの味噌に刻んだ生バジルをくわえたタレを塗る！）。

Karashi Renkon, Kinpira(Stir-Fried Spicy Carrots), Stir-Fried Pork & Vegetables, Sashimi Konnyaku & Yaki Onigiri with Fresh Basil & Sweet Miso Sauce - August 2017

[kanjioftheday05]

August 3, 2017 - Visited the Takachiho area to see the Amano Iwato, Amano Yasugawara, and Takachiho gorge - This was a last minute addition to my trip and the most difficult area to get to (1.5 hr+ train to Nobeoka, 1.5 hr+ bus to Takachiho, 15 min bus to Amano Iwato) - Without the JR pass or the Miyazaki pass, all the rides would add up to 7280 yen. Instead, I paid 400 yen. - Found a hotel restaurant near the Takachiho gorge and had a mixed bento for lunch (Chicken nanban, Takachiho beef, tempura, konnyaku sashimi, seasonal fruit), mango parfait for dessert - I was the only diner in the entire restaurant

[adriannas-japanese-concentration]

Basic Japanese Cuisine- Week One

Week one has been a long and full week. It definitely took some time to adjust to getting back in the kitchen, but everyday was so important. The first day we focused on Japanese knives and I learned how to properly sharpen a single bevel knife. It was very different from what I learned in Culinary Fundamentals when I was taught how to sharpen a western knife. It was originally difficult but after I got the hang of it, I found it quite simple

We also practiced some knife cuts.

The next day we discussed the number 5 and how it represents a lot things in Japanese cuisine. They eat with 5 senses: (visual, hearing, aroma, texture and taste). There are 5 tastes: (sweet, salty, umami, bitter, sour, etc.) They also plate with 5 colors: (red, yellow, green, white, and black) and they all have their own meanings.

We had simple meal of miso soup, rice, simmered konnyaku, and spinach salad with sesame dressing. I really enjoyed using the suribachi and surikogi (a Japanese mortar and pestle) to make the sesame dressing. The aroma was incredible. We practiced sashimi cuts on the konnyaku and it was very fun! Although I can see why it takes so long to master the technique.

Soup day! Today we learned the proper way to prepare dashi and how the slightest changes can alter the taste. A key tip is that you must not stir the katsuobushi. Something else I found extremely interesting was how the water can affect the kombu. In Japan you only have to simmer the water and kombu for 10 minutes, but in New York because the water is so soft, it takes 30 minutes.

For dinner we prepared shinjo, a type of dumpling. We started by mincing the shrimp by hand and then used the suribachi to finish. They were simmered in kombu-water before plating.

These were our finished soups: red miso with tofu and vegetables, shinjo with mushrooms and clear soup, and a white miso soup with mushrooms and chicken. For the white miso we prepared the chicken in a way that I though was strange, but made it delicious. We dusted the chicken in flour before poaching it and I was extremely surprised and happy with the texture. I had assumed the flour would turn gluey, but it didn’t and this is a technique I will use my whole life.

We ended the night with some delicious simmered kabocha squash that I helped chef Martin prepare. What a great day, and we get to make more soups tomorrow.

The fourth day was pretty straightforward. We prepared a beef and red miso soup, a edamame puréed soup, and a clear sea bream soup. To prepare the sea bream soup, we cleaned the fish very carefully and diligently. We also salted the bones overnight to draw out and off flavors. I was very happy with the finished flavor of the broth, it had a bright, clean taste.

On Friday we practiced Nimono (simmered foods) and Mushimono (steamed foods). We prepared nikujaga, a simmered beef and potato dish and needless to say, I will never make beef stew again. We used the suribachi again to make a tofu dumpling. I was surprised when we fried it because after it was finished crisping, we poured hot water over it. What a sin, I thought. We learned that the purpose was to removed any excess oil because the end dish wasn’t fried, it was simmered. The outer crust wasn’t the goal of frying, it was to seal the dumpling. The ending texture was soft and smooth, I quite enjoyed it. We also had dobi-mushi and chawanmushi. What a great first week!

[matthewb-japan]

Basic Japanese Cuisine - Week 1

The first day of Basic Japanese Cuisine focused on getting us reacquainted to working in a kitchen at CIA. I found myself excited by the change in pace from the academic classes I took this past semester. We began the class with a lecture on geographical and historical factors that have impacted Japanese Cuisine. I found it interesting how the wealth of fish available in Japan is due to the juncture of warm and cold currents on either side of the country. You may ask why this matters, and oh boy, let me tell you. It creates ideal conditions for plankton to grow which attracts smaller fish thus attracting the larger fish. The jagged coastline of Japan also leads to seclusion of different species of fish in certain inlets. We also covered changes made to Japanese Cuisine from the Nara period through the Meiji period. After lecture we covered the differences between usuba, deba, and yanagi knives. Usuba are meant for cutting and peeling vegetables, deba are for filleting fish or cutting meat, and yanagi are used for cutting sashimi or thin slices. This was followed up by practicing various knife skills.

We used these daikon and carrot cuts for a fried tofu dish, agedashi dofu, topped with a starch-thickened ankake sauce. We enjoyed this with a bowl of rice and miso soup. A delicious meal and an exciting class left me excited for the rest of the semester.

Day two highlighted the importance of interacting with food using all five senses as well as the importance of seasonality in Japanese Cuisine. Some key points were how much different types of plateware can covey themes of the season just as well as the ingredients themselves can. Colors like green and blue can symbolize stability or peace while yellow and red suggest warmth or stimulate the appetite. Plateware can be wooden, lacquered, stone, or even natural objects such as seashells. Following this fascinating lecture, we practiced sashimi cuts on konnyaku (a gelatinized starch, because fish is too expensive for rookies) and learned how to prepare rice. We washed the rice several times until the water ran clear and then allowed it to dry for ten minutes before letting the rice cooker take over. We also made a marinated spinach salad with a sesame dressing. We ground the sesame seeds in a tsuribachi with a tsurikogi, a stoneware basin and wooden stick similar to a mortar and pestle. We enjoyed our salad and rice along with more miso soup and konyakku that we simmered in a spicy, dashi-based sauce.

Day three was centered around dashi. I’ll elaborate on this more later, but allow me to touch on the basics. Ichiban dashi (the most popular style) consists of katsuobushi (smoked and dried Bonito flakes), dried kombu seaweed, and water. These two ingredients lend umami to the finished broth which can then be used in simmered dishes, soups, marinades, and many other preparations. Kombu is gently heated in water for roughly thirty minutes until the optimum flavor has been extracted. You then remove the kombu and bring the water to a simmer before adding the kombu. This only needs to cook for roughly a minute before straining through a coffee filter.

After making our dashi it was time to put it to good use. We made a red miso soup with usuage (fried tofu) and daikon, a white miso soup with chicken and mushroom that we seasoned with yuzu kosho (a fermented chili and yuzu paste) for an extra kick, and a clear soup garnished with mushroom, spinach, and shinjo (a shrimp paste dumpling).

Day four was the continuation of learning how to make Japanese soups. We removed our “dashi training wheels” and made the amount we needed for the day. I predicted we would get quite good at making dashi, as we would need to make enough daily for our many preparations. We did not have a long lecture this day, but we did highlight some of the important aspects of making soups. Clear soups are important in Kaiseki meals because they show the chef’s skill in producing a perfect dashi (as it’s the main flavoring component). I found it interesting how an aromatic ingredient is often added right before serving a soup to enhance the experience for the guest. Common aromatics include: grated ginger, thinly sliced scallions, and yuzu peel. After this short lecture, sensei Murashima jumped into showing us our daily mis en place.

He explained that it was important to cut everything to precisely the same size so everything cooks evenly. We also talked about how meats are typically sliced thinly in Japanese cooking because they are not always easily accessible. We poured sake over the fish prior to steaming it in order to firm the flesh of the finished product and remove any unwanted odors or flavors. We also tasted the different between typical, green edamame and the black variety. The darker edamame was richer in taste but is not as widely available (making it more expensive). I thought the purée soup would be gritty from the beans but it blended quite smoothly. The best part of family meal was easily the pork miso soup. The flavors melded together so well and it warmed me up inside with the cold Fall weather quickly approaching.

On day five, we made the transition from soups into nimono (simmered dishes) and mushimono (steamed foods). Before demo time, we put the kitchen aside and had a guest lecture from Dassai about their sake. They told us about their brewery in Yamaguchi prefecture and how special their junmai daiginjo sake is. This quality of sake is the highest premium and must use rice grains that are at least 50% polished. Dassai chooses to polish their rice grains to 23% to achieve the greatest balance of aroma and flavor. They told us that sake is often thought to be a wine, but it is quite different. For example, it is better enjoyed fresh rather than aged. Their signature sake (Dassai 23) has a fragrance of berries, apples, and pears with a clean finish that lingers after tasting it. It was nice to enjoy the lecture and tasting, but it quickly became time to return to the kitchen.

Our two steamed dishes for the day were chawanmushi, a sort of savory egg custard, and dobinmushi, a broth with garnishes that is steamed in a clay pot. We cooked two different types of simmered dishes. The first dish had all the ingredients simmered together. It was called Niku Jaga which translates to “meat potat”. We learned about the importance of adding sweet ingredients (mirin and sugar) before adding salty ingredients like soy sauce. The sugar molecules are much larger and take more time to absorb into the large chunks of potatoes. The finished dish was so richly flavored and craveable.

The other simmered dish was a tofu dumpling simmered in a dashi-based sauce. This dish had all of the ingredients simmered separately and then combined onto a plate to be served. This style is better for ingredients with very different cooking times. It also was more technique driven than the latter. Our two steamed dishes were put together and cooked in the convection steamer when both teams were ready. It is important to have all of the ingredients seasoned and placed correctly in the vessels because they cannot be poked and prodded at while steaming. After a delicious family meal, I was ready for the weekend ahead of us and dreamed about eating more niku jaga that night.

[duncanbarker-blog]

It’s easy to be vegetarian in Kyoto. As Japan’s ancient capital, it has a long tradition of shojin ryori or Zen Buddhist temple cuisine, which is entirely vegan and includes multiple small dishes using seasonal ingredients.

Eating in a temple is a highlight of a visit to the city, but there are many other vegan and vegetarian restaurants in Kyoto, both modern and traditional. There is also an increasing number of traditional restaurants that specialise in one dish, like ramen or gyoza, that now provide meat-free options.

As I emphasise in our guide to surviving as a vegetarian in Japan, planning is key. You will likely struggle if you wander into a random restaurant as dashi (fish broth) is used in many dishes. It’s best to use the Happy Cow app to find veggie-friendly meals nearby.

We recently spent a month in the city tracking down the best vegetarian food in Kyoto from casual ramen joints to sophisticated multi-course meals. Most of the vegetarian restaurants serve set lunches which include an array of seasonal dishes for a healthy, balanced, delicious, and affordable meal.

Many of these restaurants are small, family-run places and were sometimes closed when we expected them to be open. It’s worth checking their Facebook pages before you visit for any unexpected closures (you may have to use Google Translate). It’s always a good idea to have a backup plan. Google Maps is the easiest way to find your way around (see the map below).

I’ve included current prices but they are subject to change. The current exchange rate is approximately 1 USD = 106 yen and 1 GBP = 129 yen. Note that most restaurants don’t accept credit cards. 7-Eleven is the best place to withdraw cash with international cards for free.

You might also be interested in my vegetarian Tokyo and vegetarian Osaka guides.

Vegetarian Kyoto Map

Kyoto Vegetarian Restaurants

All these restaurants and cafes are entirely vegetarian (some are vegan), so you can safely choose anything from the menu.

1) Shigetsu (TOP PICK)

The best place to try Zen Buddhist cuisine or shojin ryori in Kyoto is at Shigetsu inside Tenryu-ji temple. It’s located in the Arashiyama neighbourhood in the western hills and you can combine lunch with a day visiting the temples, bamboo forest, and other attractions in this lovely area.

You dine on the floor in a large tatami mat room with no tables or chairs and views of the temple’s garden (apparently you can request a chair). For a while we had the huge empty space to ourselves.

We ordered the cheapest lunch set and were served multiple small dishes on a red lacquer tray. We couldn’t identify much of what we were eating, but that’s part of the culinary adventure and is the closest vegetarians can come to kaiseki (Japanese fine dining).

We later learned that the mysterious jelly-like cubes were konnyaku, known in English as Devil’s Tongue, which is made from the root of the tuberous plant konjac.

Other dishes included goma dofu (sesame tofu), yuba (sheets of soy milk skin), nasu dengaku (eggplant grilled with miso), nama-fu (raw wheat gluten), pickles, mushroom and cucumber salad in a sesame sauce, and pumpkin soup.

The food ranged from exquisite to odd and we loved the opportunity to try random things knowing that it was all meat-free, something we don’t often get to do.

It’s best to make a reservation on their website at least three days in advance, but you might be able to get the basic set if you just turn up.

Cost: 3300 yen, 5500 yen or 8000 yen for lunch set including rice, soup and five, six, or seven side dishes. You must also pay the 500 yen temple entrance fee. Details: Inside Tenryu-ji temple, Arashiyama. Open from 11 am – 2 pm every day. Website: Shigetsu website. 

2) Hobodo Cafe (TOP PICK)

This cute vegan cafe has a relaxed, vintage vibe with mismatched furniture and shelves of books. It’s in a quiet, off-the-beaten-track residential neighbourhood, but it’s only a 15-minute walk from Gion.

The friendly couple who run Hobodo Cafe speak some English and provide an English menu. You have the choice of curry, the set lunch, or a takeaway bento box.

We had the excellent value set lunch and it was one of our favourites in Kyoto. It includes rice, miso soup, and seven side dishes—ours included delicious dumplings and various vegetables.

Cost: 1000 yen for lunch set. Details: 東大路西入 正往寺町452 仁王門アパート1F. Open from 11 am – 5.30 pm (3 pm on Tuesday). Closed Wednesday and Thursday. They may run out of food later in the day. Check Facebook for special closures. Website: Hobodo Cafe Facebook Page. 

3) Little Heaven

Vegan sushi at Little Heaven

For high-end, creative vegan cuisine, head to Little Heaven. They make a modern version of shojin ryori—there are many courses of beautifully presented, seasonal dishes but some westernised dishes are mixed with the traditional Japanese.

We were seated in a private room on a western-style table and chairs overlooking a small garden. Highlights of our meal included yuba cooked in various ways, an impressive plate of sushi (replicating eel, tuna, and scallops), and an incredibly creamy matcha tofu cheesecake. There were so many beautiful touches like vegetables shaped like butterflies.

It’s in the Arashiyama area but a few train stops from the main area. You need to book at least three days in advance, but a few weeks is better. You can email little-heaven@heaven.zaq.jp.

Cost: 5000 yen for set menu plus 8% tax and 5% service. Details: Sagano hirakichou 8–29 Ukyou-ku. Open from 1 pm – 7 pm. Irregular opening days. Website: Little Heaven website. 

4) Padma

This Kyoto vegetarian restaurant has eclectic decor, large windows overlooking the Kamo river, and a small range of vegan products for sale.

At lunch there are two set meals and a curry plate. I got the most expensive Peaceful lunch set which included rice, soup, and lots of small dishes. It included a few soy meat dishes (deep fried and in curry) which I don’t usually like, but it was well prepared and the vegetables balanced it out.

Simon enjoyed the curry which was a generous amount of food but less variety than the lunch set.

Cost: 1000 yen for curry, 1200 yen – 1500 yen for lunch set. Details: 2nd floor of Ebisu building (the door is to the left of Lawsons), Shimozutsumi-cho, 82. Open from 12 pm – 7 pm (lunch until 3 pm). Closed Thursday. Website: Padma website. 

5) Veg Out

Obanzai set lunch at Veg Out

Veg Out has a great location with views of the Kamo River.

The vegan menu includes Buddha bowls and paninis but our favourite dish was the obanzai lunch set which includes rice, soup, salad, and a mix of Japanese and international dishes.

The raw mint chocolate cheesecake and kombucha were also delicious and they have a small bulk buy section including granola.

Cost: 1500 yen for obanzai lunch set. Other dishes from 1000 yen. Details: 1F, 44 Inari-cho, Shimogyo-ku. Open from 8 am – 8 pm (lunch from noon – 3 pm). Closed Mondays and some irregular days (check Facebook). Website: Veg Out website and Facebook page. 

6) Cafe Waka at Otera House ( 和香)

Cafe Waka offers delicious vegetarian Buddhist set lunches. The location is a little off-the-beaten-track (we were the only tourists there), but it’s only a 15-minute walk across the river from Gion.

Our set lunch included tea, rice, miso soup, pickles, deep-fried soy meatballs, leafy greens with tofu, cold silken tofu in miso sauce, and vegetables in mayonnaise. It’s great value and you can also get an even cheaper lunch box to take away.

I believe most, if not all, dishes are vegan but it’s best to check.

Cost: 1000 yen for lunch set and 600 yen for takeaway lunch box. Details: 397–9 Shinkaichō, Shimogyō-ku. Open from 11.30 am – 3 pm on Wednesday, Thursday, Friday and Saturday. Website: Otera House website and Happy Cow listing.  

7) Vegans Cafe and Restaurant

BBQ tofu rice bowl at Vegans Cafe

This Kyoto vegan cafe is just a 15-minute walk from one of the city’s top attractions, the Fushimi Inari shrine.

The most popular dish is the charcoal-grilled deep-fried tofu rice bowl where the vegan chef applies his BBQ skills as a former roast meat restaurant owner. It’s seriously good (get the large unless you aren’t very hungry). The soy milk miso ramen is huge and is packed full of veggies and tofu.

They also sell some vegan products and fresh vegetables.

Cost: 1080 yen for large BBQ tofu rice bowl. Details: Fushimi-ku Fukakusa Nishi Uramachi 4-chome 88. Open from 11.30 am – 4.30 pm (until 8.30 pm on Saturday). Closed Wednesday. Website: Vegans Cafe Facebook page. 

8) Yoshuji

Yoshuji is a vegetarian restaurant in the village of Kurama in the mountains north of Kyoto. One of our favourite things to do in Kyoto is take the train to Kibune and hike through the forest to Kurama where you can visit the beautiful Kurama-dera temple and finish with lunch at Yoshuji.

The restaurant is in a cosy Japanese farmhouse with an irori (fire pit) in the centre. You can order a bowl of noodles or shojin ryori set lunches.

We chose the cheapest set which came with rice, miso soup, pickles, enoki mushrooms, goma dofu (chilled sesame tofu), mashed tofu with wild greens, mashed yam with seaweed, and konnyaku served like sashimi with a dark miso sauce.

Yoshuji is halfway up the stairs leading to Kurama-dera on the right hand side (or left as you come down as we did after hiking from Kibune). There is an English menu outside.

Cost: Noodles from 1200 yen and sets from 2100 yen – 3000 yen. Details: 1074–2 Kuramahonmachi, Sakyō-ku. Open from 10 am – 6 pm. Closed Tuesday. Website: Yoshuji website. 

Vegetarian-Friendly Restaurants in Kyoto

Some of the best vegetarian food in Kyoto isn’t found in vegetarian restaurants. The restaurants below serve meat and fish, but they also cater for vegetarians (and often vegans).

They are good options for dinner as most of the vegetarian restaurants only open for lunch. You can try classic Japanese dishes like ramen, gyoza, and okonomiyaki in a typical setting.

9) Mimikou for Udon (TOP PICK)

Vegetarian Curry Udon with tempura at Mimikou

On our latest visit to Kyoto, Mimikou is the place we ate the most. This traditional udon (wheat flour noodle) restaurant is located near Yasaka Shrine and is popular with tourists. 

Two pages of the English menu are dedicated to vegetarian dishes including ramen and curry donburi (rice bowls), but best of all is the curry udon.

Our favourite dish was the kitsune (fried tofu) curry udon with vegetable tempura, which is fantastic comfort food. You can choose your type of udon (we liked the regular noodles which are quite thick), spice level (medium was ideal for us), and any extra toppings.

The vegetarian menu is vegan except for the option to add egg. They confirm that they do not use dashi in the soup.

It can be messy so use the paper bib the staff bring you!

Cost: Kitsune curry udon is 885 yen (1123 yen with tempura). Details: 528–6 Gionmachi Minamigawa. Open from 11.30 am – 8.30 pm. Closed Tuesday. Website: Mimikou Happy Cow listing. 

10) Omen Kodai-ji for Udon

Vegan udon set at Omen Kodai-ji

While we prefer the udon at Mimikou, you can try a different type of vegan udon at Omen Kodai-ji, which is conveniently located in the heart of the Higashiyama sightseeing area.

They offer a vegan version of their set which includes thick udon noodles, vegetables, sesame seeds, tempura, and dashi-free soup. You add your own vegetables and noodles to the soup.

Cost: 1800 yen for the vegan udon set. Details: 362–2 Masuyachō, Higashiyama-ku. Open from 11 am – 9 pm (but I think it closes between lunch and dinner and reopens at 6 pm). Closed Thursday. There’s also a branch near Ginkaku-ji temple. Website: Omen website. 

11) ChaoChao for Gyoza (TOP PICK)

This gyoza bar is a fun place for a drink and a quick, inexpensive meal. The staff are friendly and speak some English.

The Shijo-Kawaramachi branch of Gyoza ChaoChao has a vegetarian menu in English with five types of vegetarian gyoza plus side dishes like bean sprout salad. Vegan options are marked on the menu but are much more limited (only the yuba gyoza and a chocolate and banana dessert gyoza).

All the gyoza we tried were delicious including mashed potato, yuba, mushroom risotto with cheese, and shibazuke (soy pulp and pickles).

Cost: 1500 yen for a set including two gyoza, one side, and a drink. 430 yen for one portion of gyoza. Details: Shijo-Kawaramachi branch at  河原町通四条下ル順風町312–1. Open from 11.30 am – 3 pm and 5 pm – 11 pm (all day on weekends). Website: Gyoza ChaoChao Happy Cow listing. 

12) Chabuton for Ramen

Chabuton is a ramen chain that offers vegan ramen and gyoza. We first went here in Osaka and it became our favourite place to eat near Kyoto Station (it’s on the 6th floor of the Yodobashi camera store).

When you arrive, order and pay at the vending machine. The machine is in Japanese but if you look at the English menu you can compare the items you need—the vegan ramen and gyoza are marked as green on the menu.

Once you have the ticket give it to the staff and tell them you want the vegetable gyoza (the meat gyoza shares the same button).

The ramen comes quickly and is packed with vegetables including avocado, okra, tomato, and radish. You can jazz it up with condiments like chilli that are provided on the table. The gyoza are delicious too.

Cost: 750 yen for ramen and 320 yen for gyoza. Details: 6th floor of Yodobashi on Karasuma dori near Kyoto Station. Open from 11 am – 11 pm. Website: Chabuton Happy Cow listing. 

13) Tokkyu Ramen for Ramen

This basic ramen joint near Yasaka shrine has no English sign so look for the red lantern and hand-written sign saying vegetarian and vegan ramen.

They offer one vegan ramen made with a creamy sesame miso broth topped with bean sprouts, cabbage, green onions, bamboo shoots, and sesame seeds. We prefer Chabuton, but this location is convenient when sightseeing in Gion.

Cost: 850 yen for vegan ramen. Details: 30–4 Bishamonchō, Higashiyama-ku. Open from 11.30 am – midnight. Closed Wednesday. Website: Tokkyu Ramen Happy Cow listing. 

14) Tosuiro for Tofu

Kyoto is famous for its tofu and there are a number of restaurants that specialise in it, but they usually use dashi.

The Gion branch of Tosuiro offers a vegan set menu if you book at least a day in advance (three days if you email). It’s not cheap but it is an unusual experience and the setting is traditional in a 130-year-old merchant house.

You’ll experience tofu in all its forms including goma dofu (sesame tofu), yuba (soy milk skin), yudofu (a simmering pot of tofu and greens), and grilled miso-glazed dengaku tofu. We did get a little tofued out but are glad we tried it.

Cost: 6237 yen (including tax and service) for Rokuhara vegan set. Details: 38–1, Bisyamonten-Cho. Open from 11.30 am – 3 pm and 5 pm – 10 pm. Closed Tuesday. Website: Tosuiro website. 

15) Teppan Tavern Tenamonya for Okonomiyaki

Hokkaido okonomiyaki and yasaka soba

Teppan Tavern Tenamonya is not the place to go if you are offended by meat being cooked next to you, but it’s a good choice if you are travelling with a meat eater who wants to try the famous wagyu beef.

It’s a small izakaya (pub) with counter seating and a grill in front of you to keep the food hot. Most of the guests are foreigners these days as it’s close to Yasaka shrine, is ranked highly on Tripadvisor, has an English menu, and is run by a friendly couple. It’s so popular that booking at least two days in advance (further in high season) is essential (I emailed).

Despite the meat focus, they offer a number of tasty vegetarian dishes including okonomiyaki (the Hokkaido version was good), yasaka soba (fried noodles with vegetables), and fried potato with cheese.

Cost: 950 yen for Hokkaido vegetarian okonomiyaki. Details: B1F, 537–2 Gionmachi Minamigawa. Open from 5 pm – 11 pm. Closed Thursdays. Website: Teppan Tavern Tenamonya website. 

16) CoCo Icibanya for Japanese Curry

Vegetarian menu at CoCo Ichibanya

Looking for the nearest CoCo Ichibanya is one of the easiest ways to find a vegetarian meal in Japan. Most branches of this Japanese curry chain have a separate vegetarian menu—look for signs on the window or for the green menu at the tables. The regular English menu is helpful to explain the ordering process.

You choose your fillings (we usually get vegetables and eggplant), spice level (3 is pretty spicy), and size of rice portion. It’s tasty, filling, inexpensive, and quick.

We went to CoCo Ichibanya Keihan Shichijo but there are many branches. I check the Google Maps reviews to see if anyone mentions the vegetarian menu.

Cost for a Main Dish: Vegetarian curries from 654 yen to 911 yen. Details: Various branches. Open from 11 am – midnight (some branches 11 pm or 1 am). Website: CoCo Ichibanya website.

International Vegetarian Food in Kyoto

On short trips to Japan we usually stick to Japanese food as it’s so good, but as we were there for over two months on our last trip, we did fancy something different occasionally.

Here are our favourite international restaurants for vegetarian food in Kyoto.

Pettirosso – This friendly izakaya is run by an Italian guy and his Japanese wife who cooks up delicious Italian/Japanese fusion. They do serve fish but have plenty of vegetarian and vegan options clearly marked on the menu. The 1500 yen dinner set is good value. It’s only open in the evenings from 5 pm and booking is a good idea.

Que Pasa – Surprisingly delicious burritos with vegetarian and vegan options. It’s run by Japanese guys who lived in California so they know what they’re doing.

Ain Soph – This popular vegan restaurant isn’t our favourite, but if you’re craving a veggie burger they are pretty good.

Kyoto Beer Lab – Cool brewpub on our favourite canal street. You can get a tasting flight of beers with vegan snacks like soy meat red wine stew, edamame, and vegetable sticks with dip. Not the best for a filling meal, though.

Pizzeria Da Naghino – Authentic Neapolitan-style pizza.

E-Fish – Western-style cafe with big windows overlooking the river. We liked the French toast and smoothies.

Vegetarian Cooking Class in Kyoto

Taking a cooking class is the best way to learn more about Japanese cuisine and familiarise yourself with the unusual ingredients like yuba (soy milk skin tofu) that are often found in vegetarian Japanese cuisine.

We took a private class in the home of Emi Hirayama of Uzuki Cooking who is happy to cater to vegetarians. Read about our Kyoto cooking class experience. 

Next time, I’d like to take this vegan ramen cooking class on Airbnb Experiences which has fantastic reviews. It’s in Ibaraki which is 20 minutes from JR Kyoto station by train. 

Other Japan Vegetarian Guides

Vegetarian Survival Guide to Japan

The Best Vegetarian Restaurants in Tokyo

The Best Osaka Vegetarian Restaurants

2 Week Japan Itinerary

I hope you enjoy eating your way around Kyoto as a vegetarian as much as we did! There are many more vegetarian restaurants that we didn’t have time to try. Leave a comment below if you have any more recommendations.

[subarusumeragi]

im playing story of seasons trio of towns so here’s a clamp harvest moon au

sakura - farmer (protagonist) favorite gift: sakura (flower) liked gifts: flowers, various desserts, flower bouquets, farm products plus, fertilizer, all flower bouquets, best chicken feed, best rabbit feed, pink diamond horror gift: konnyaku

syaoran - archaeologist/ruins explorer favorite gift: ancient figurine liked gifts: gemstones, pearls, various rice dishes, ancient fish fossil, coins horror gift: ???  

fai - restaurant owner favorite gift: sweet sake  liked gifts: wine, milk plus, egg plus, cheese, butter, flour, various desserts, fluorite, various crops, seasonings  horror gift: sashimi

kurogane - handyman favorite gift: grape wine  liked gifts: black branch, black lumber, black rock, black stone, lumber, stone, grilled fish, sashimi, wine, adamantite,  horror gift: hot milk 

subaru - animal shopkeeper favorite gift: ???  liked gifts: various desserts, various snacks, pink carnation, egg plus, silkie egg plus, cherry branch, various flowers, animal treats, cat bell, dog bone  horror gift: turtle stew 

hokuto - clothing shopkeeper favorite gift: golden linen thread liked gifts: cloth plus, golden thread and fabric, silver thread and fabric, various gemstones, various desserts and snacks horror gift: boot

seishirou - town doctor favorite gift: it’s a secret! liked gifts: medicine, sweet sake, wine, posion mushroom, various herbs, various stews and soups, energy booster, various desserts horror gift: ???

the ones with ??? i genuinely couldnt think of sorry. also the actual gift lists for hm/sos characters are like 100 items and i dont have time for that

also theres no konnyaku or sakura flowers in the actual game/s but its fine

[kteatstheworld]

Spiral Beans // Japanese

Spiral Beans is a collaboration between a Japanese focused organic cafe (Disco Beans) and Spiral Foods - which might be how they came up with their name? They are easily located on Plenty Road, right in front of tram stop 51 on route 86, with an abundance of car parks in front of the cafe and around the side streets.

I was invited to dine as a guest today, but all opinions are my own.

Spiral Beans takes its inspiration from healthy eating; enjoying whole foods in their most natural state, limiting the processed and refined elements.

Using seasonal, local and organic produce, Spiral beans offers a healthy twist on traditional dishes as well as plenty of Vegan and Gluten-Free options.

The cafe itself is quaint, with a traditional japanese decor. There weren’t many diners when we arrived, but it could have been because we came for an early dinner.

Initially, I thought to have matcha as my beverage of choice, but they had a variety of specialised blends and upon recommendation by Yuka, I couldn’t pass up the first two options on the menu.

Genmai and a Pinch of Cha

a daring blend of 70% roasted wholegrain Hiroshima rice and 30% Kyoto green tea

This tea was very aromatic, with light, earthy notes. There wasn’t as much roasted rice as I thought there would be however, the flavour was rich and smooth with a slight bitter aftertaste.

Kagoshima Organic Genmaicha

roasted rice and green tea combined in a rare organic genmaicha

This tea had a strong roasted rice aroma, overpowering the leaves. It was lighter than the genmai, with a creamy and refreshing texture and a bitter, roasted flavour that did not linger. 

Nasu Dengaku

deep fried eggplant with thick sweet and savoury miso sauce

The eggplant in this dish had no batter, making it both vegan and gluten free. It had been lightly fried to perfection, having a delightfully moist and creamy centre, and slightly crispy skin. I would have liked a more even spread of that delicious miso sauce (the pieces in the middle were lacking). 

Sashimi Salad of the Day - Snapper

I’ve never had snapper as a sashimi option before and honestly, my first thought was ‘weird!’. It had a firm texture, but was still smooth and easy to eat. The pickles on top added a deliciously tangy flavour, with a nice crunchiness that balanced the soft texture of the fish. There wasn’t much in the salad department, besides the few scattered rocket leaves and drops of balsamic vinegar.

The only negative would be that the snapper was room temperature, almost warm. It would have tasted nicer chilled.

5 Element Set Meal Plate

This plate includes seasonal vegetables prepared to incorporate Bitter/Salty/Sweet/Sour/Pungent and Umami 

Pickled Cucumber w/ Ginger  - I quite enjoyed this dish. Overall, it was fresh and tasty. The ginger slivers added a slight tangy flavour that went well with the sweet and sour cucumber.

Beetroot with house-made mayo - The beetroot was not very sweet, but had a fresh, earthy flavour. The mayo was comparable to kewpie, but had a richer flavour and texture.

House-Made Kimchi - I really liked this dish. The flavour of the sauce was tasty with a slight sweet and sour notes and a good spicy kick.

Potatoes Braised with Tomato - The tomato flavour was not very strong but the potatoes were cooked well with a firm, almost creamy texture. 

Konnyaku Balls - I actually quite enjoyed these. Konnyaku is as close to zero-calorie food you’ll find. It isn’t an ingredient I see used often. The texture of the centre was soft and moist, almost sticky with a light and crispy shell. There wasn’t much in terms of flavour.

Grilled Salmon - Although Spiral Beans serves vegan dishes, they also allow you to add on fish options to some of the dishes. The salmon was a tad overdone today, but it still tasted great. 

Seasonal Veggies Tempura

The vegetables were lightly fried, but the batter was more chewy than crispy.

The homemade sauce was sweet and tasty but reminded me of a diluted version of the sweet soy sauce. The matcha salt, on the other hand, I’d have been happy to buy in bulk and take home as an addition to my spice rack! 

Bonsoy Tofu Chocolate Mousse

This dessert was simply divine with a rich chocolate flavour and creamy texture. There was a strong coconut presence infused with the chocolate flavour. It would have tasted that much nicer if it were cooler - not sure if it was supposed to be, but it was served about room temperature. The seeds on top added a nice texture, but the smaller ones decided they’d rather get stuck in your teeth than be digested!

Coconut Milk Kuzu Pudding

This pudding was a special for the day. It was firmer than panna cotta with a smooth, creamy texture. I found the mango puree to be extremely sweet, while the berry puree was quite sour. When you mixed them together, however, it tasted amazing with the milder flavour of the pudding.

It wasn't too busy tonight and service was top notch. Yuka was extremely friendly and happy to recommend some menu items to us as we were quite indecisive on what to order. The eggplant dish and the chocolate mousse were my two favourite dishes of the night.

Spiral Beans is a good cafe to visit if you have strict dietary requirements because of their ability to cater for some of the options, or even if you just feel like eating a bit healthier. 

Spiral Beans 539 Plenty Road, Preston (03) 9478 1461 Website / Facebook

Hours: Monday - Sunday // 8:00am - 4:00pm, 5:30pm - 9:30pm

[japanesefoodie]

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😊❤️Piping hot すき焼 Sukiyaki perfect for the cold ❄️weather! It's a sweet and savory saucy broth simmering many types of vegetables, chicken meatballs, chicken meat & innards. 🍲🍻😋🌿🍖 _ 🌿🍄🍄For vegetables, we have yaki tofu (tofu steak), fried tofu, onion, negi (leek), shiitake mushroom, enoki-take (golden noodle mushrooms), Bunashimeji (brown beech mushroom), hira-take (oyster mushroom), mai-take (hen-of-the-wood mushroom), and the local red shirataki (jelly noodles made out of konnyaku) _ Jidoriya Onza is famous for the high quality of their chicken. (they have their own chicken farm behind the restaurant.🐓🐓🐓) The quality is as good as it can get that they even serve raw "chicken sashimi." 🐔It's a very local chicken eatery that the owner told us it is only the 3rd time there are foreigners visiting the restaurant since they opened 10 years ago. 😲 _ 📍Jidoriya Onza じどりや穏座, Otsu, Shiga Prefecture JAPAN _ #japanesefoodie #japanese #japaneseculture #food #eating #delicious #foodie #instafoodie #instafood #foodpics #foodlover #yum #japan #nippon #日本 #trip #travel #restaurant #meal #chicken #sukiyaki #familystyle #vegetables #mushroom #dinner #hot #warm (at じどりや穏座)

[nhanlucnhatban]

Sashimi Là Gì Trong Nền Ẩm Thực Nhật Bản?

Sashimi là gì mà có thể khiến cho biết bao tín đồ ẩm thực điên đảo vì nó đến như vậy. Là một trong những món ăn “quốc hồn” của nền văn hóa ẩm thực Nhật Bản. Cùng nhanlucnhatban tìm hiểu cách chế biến và nguyên liệu làm nên món ăn này như thế nào nhé!

Sashimi là gì?

Sashimi là một món khai vị không thể nào thiếu trong những bữa ăn trang trọng ở Nhật Bản. Trong nền ẩm thực, Sashimi cũng được xem là một nét văn hóa đề cao sự tinh tế và tỉ mỉ của người đầu bếp.

Người Nhật rất thích ăn hải sản tươi sống

Sashimi là tên gọi mà người Nhật dùng để chỉ chung những món ăn với thành phần chính là các loại hải sản tươi sống. Trong tiếng việt, khi dịch ra Sashimi có nghĩa là “xẻo thân”, ám chỉ cắt thịt sống để ăn. Đây chính là một món ăn truyền thống của con người Nhật Bản.

Nguyên liệu làm Sashimi và cách chế biến

Thành phần chính và chủ yếu của Sashimi là những loại hải sản tươi sống. Vì người Nhật Bản cho rằng, những loại hải sản tươi sống đều rất có lợi cho sức khỏe của những người ăn chúng.

Không những thế, thành phần dinh dưỡng của những thực phẩm tươi sống này còn giúp thông minh và sở hữu một đôi mắt sáng hơn.

Nguyên liệu làm Sashimi đều là những tinh hoa của mẹ đại dương

Trong những bữa ăn trang trọng của người Nhật, Sashimi sẽ là món ăn được dọn ra đầu tiên. Nó có thể được dùng như món ăn chính, ăn kèm với cơm hoặc súp Miso đều rất phù hợp.

Nguyên liệu làm Sashimi

Một số những loại hải sản tươi sống có thể được dùng để làm Sashimi như:

Cá hồi

Tôm luộc

Mực

Cá ngừ béo

Cá nóc

Cá basa

Cá đuôi vàng

Bạch tuộc

Cá ngừ

Cá thu

Đây đều là những loại hải sản khi ăn tươi sống sẽ không có ảnh hưởng tới sức khỏe nếu được chế biến kỹ lưỡng và sạch sẽ đảm bảo vệ sinh an toàn thực phẩm.

Ngoài hải sản thì người Nhật cũng có sử dụng thịt ngựa hoặc thịt gà, gan, rong biển, bào ngư và konyaku để làm món Sashimi. Konnyaku là một món thạch được làm từ khoai. Từ những nguyên liệu đó mà món Sashimi thịt ngựa, Sashimi thịt và, Sashimi gan hoặc Sashimi Konnyaku được ra đời.

Cách chế biến Sashimi

Sashimi là cái tên bắt nguồn từ những phương pháp thu hoạch truyền thống của người Nhật. Những loại cá được lựa chọn để làm Sashimi sẽ được đánh bắt bằng một loại dây câu riêng biệt.

Sau khi bắt được cá tươi sống, người ta sẽ sử dụng một cây đinh nhọn và đâm xuyên qua óc cá. Như vậy cá sẽ chết ngay tức khắc và người ta sẽ bỏ chúng vào thùng đá để ướp lạnh.

Tổng thể quá trình này được gọi tên là Ikejime. Sở dĩ quá trình này lại diễn ra trong những công đoạn đầu tiên của món Sashimi sẽ khiến cho thịt cá hạn chế được một số lượng các axit lactic, đồng thời giữ cho thịt cá ướp lạnh được tươi lâu hơn.

Để chế biến Sashimi luôn cần những vị đầu bếp có kinh nghiệm

Sashimi khi chế biến sẽ được cắt thành những lát mỏng dày khoảng chừng 0.5cm. Với chiều rộng và chiều dài lần lượt là 2.5cm và 4.cm. Đây là kích thước phổ biến nhất. Tuy nhiên, tùy thuộc vào cách trang trí hoa văn hoặc những loại nguyên liệu mà đầu bếp sử dụng trong món Sashimi hôm đó mà kích thước có thể được thay đổi sao cho phù hợp nhất.

Đầu bếp đang cắt sashimi cá hồi

Tiêu chí cho một món Sashimi đạt chuẩn là miếng thịt phải được cắt thật đẹp mắt, dứt khoát và mịn như lụa. Trên dĩa Sashimi, tổng thể bày biện phải thật hài hòa, có sự đan xen của những loại rau và gia vị để mang đến cho người thưởng thức một giác quan tuyệt vời nhất.

Để ăn Sashimi, người ta thường sử dụng xì dầu, tương hoặc mù tạt. Cùng với đó là một số loại rau như: tía tô, bạc hà, các loại tảo biển. Sự kết hợp giữa những yếu tố này sẽ làm gia tăng hương vị thơm ngon đặc biệt của Sashimi.

Cho đến bây giờ, trên bản đồ ẩm thực thế giới, Sashimi luôn luôn có tên trong danh sách những món ăn ngon nhất cần được thưởng thức. Những bài báo ca ngợi hoặc tìm hiểu Sashimi là gì luôn luôn đứng đầu top tìm kiếm. Chắc chắn rằng trong tương lai sau này, Sashimi vẫn sẽ là món ăn được hàng triệu người yêu thích.

Đừng quên truy cập chuyên mục Khám phá văn hóa Nhật Bản và đọc thêm nhiều tin hay liên quan nhé.

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