Experience seasonal cuisine in Japan

Hoang Thuy Duong (Duong Duong Blog), travel blogger, recently traveled to Japan in early April and enjoyed many typical dishes of the land of the rising sun.

“Because I always wanted to go to Japan in the spring, when the cherry blossoms are in full bloom. The natural scenery is beautiful and the weather is quite pleasant. Tokyo, Kyoto, Osaka and Mount Fuji in Fujikawaguchiko are the four places I visited on this trip,” Thuy Duong said.

Unique cuisine

Japan not only attracts many tourists by its beautiful landscapes and unique culture but also by its “unique” cuisine. The dishes that Thuy Duong enjoyed on this trip include: eel rice, ramen noodles, matcha, sakura mochi, taiyaki fish cakes, lemon ramen, gyoza, niku origini, tofu ice cream, sushi, takoyaki, wagyu beef…

“I enjoy a lot of dishes from street food to restaurants. I try whatever I see on the street. I don’t eat based on reviews from people who have been there before, so it’s all my own personal experience, I discover it myself. Famous restaurants in Japan are often crowded, you have to wait in line for hours or make a reservation. Once I waited in line for an hour in 10 degree weather in Kyoto just to wait for grilled mochi but when it was my turn, it was sold out,” Thuy Duong said. According to her, Japanese food is very delicious, some restaurants even if you come across them by accident, the taste is still easy to eat, beautiful and unique.

“Before, I was not a fan of matcha green tea, but when I came to Japan, I officially fell in love with all the dishes and drinks made from this ingredient. Matcha milk tea, mochi, noodles, and ice cream are very fragrant, delicious, mild and well-rounded, and the aftertaste is not bitter at all. At Sensoji Temple, in the dining area, I also witnessed green tea powder being ground with a traditional Japanese stone mortar, the aroma spreading, soothing all the senses. Truly the land of matcha!”, Thuy Duong exclaimed.

In Japan, natto soybean dishes are very popular, very nutritious and also one of the secrets to longevity of Japanese people. Natto is a traditional dish made from fermented soybeans, light brown in color, has a strong smell and is sticky. When you first eat it, you will feel that Japanese food is a bit salty like ramen, some dishes are a bit sweet like mochi. Or a lot of starch like takoyaki.

Sushi is always beautifully and delicately decorated. The outstanding colors of this dish come from natural ingredients such as fresh seafood (tuna, squid, shrimp, etc.). All bring a cool and fresh taste when enjoyed.

Before eating, you should ask in advance or buy a small quantity to try to see which dish suits your taste. Japanese food is not too spicy or too difficult to eat, most of it is easy to eat. Many delicious dishes, from convenience stores to restaurants, are prepared very cleanly and conveniently. Dishes have listed prices and are not negotiable.

When talking about Spring in Japan, the first thing that comes to mind is cherry blossoms. When it comes to cherry blossom season (sakura), dishes will have the flavor of this flower such as: mochi, cakes, sakura ice cream, jelly... all have a lovely pink color, and the aftertaste is also very delicious.

Some special features of Japanese cuisine

During this trip, Thuy Duong also saw some differences between Vietnamese and Japanese cuisine.

In Vietnam from ancient times until now, the main food is rice (mainly long grain rice), while in ancient Japan, the main foods are barley (mugi or also known as barley, small wheat, buckwheat) and rice (kome, basically round grain rice).

Among the dishes made from rice and barley, the most prominent are rice (gohan), sticky rice (okowa, kowameshi), porridge (kayu) and cakes (mochi), while from side foods are cakes and many types of noodles. Japan uses many raw dishes from animals, especially seafood with salad (sashimi).

On the dining table, there are usually dipping sauces made from soybeans and pickled vegetables/pickled ginger, but not kimchi like in Korea. Japan also has seaweed, which is very good for health. The general flavor of Japanese cuisine is not too sour and spicy, fresh and quite easy to eat. They also combine unique spices such as ramen noodles with lemon, which is quite strange but very light, delicious and hot. The Japanese present the dishes very beautifully, creating a high aesthetic value.

Thuy Duong also shared: “Japanese food is beautifully presented, so every dish makes you want to try it and it is very easy to get addicted. They also know how to take advantage of seasonal recipes, sakura season is to create dishes and drinks from this flower. The whole tradition from tourism to cuisine of a whole flower season is typical of the country. In each tourist area, there are shopping spots, but each item has its own value. For example, when going to a temple, souvenirs will come with stories and anecdotes about it, meaningful to the place and to the buyer. In addition, there are many choices of products and prices, so everyone can buy, from a key chain to a large statue displayed in the house.”

Phuong Thao is the Editor of Travellive Magazine. She is passionate about traveling and loves to capture moments with her camera in every land she visits. Travel, art, and lifestyle are her favorite writing topics.

Phuong Thao - Photo: NVCC