Teriyaki

Miso soup, made from soybeans and brown rice is protein packed and equally as good as a starter or as a between course digestif before moving onto the main course of the meal. Favorites include Suriyaki, a kind of beef and vegetable casserole, Teriyaki a sauce made from sake, sugar and spices, served over grilled beef, chicken or tuna, Tempura, deep fried meat, fish or vegetables in batter and Yakitori, meat or fish grilled on skewers. For the more adventurous there is Natto, fermented soybeans with the consistency of rice pudding or meboshi, fermented plums with a very bitter taste but good for “the system”.

Traditionally Japanese food is eaten off low tables, with diners seated on the floor and with the use of chopsticks. Some Japanese restaurants in the UK have floor tables and customers will be encouraged to remove their shoes prior to taking to the table. As an alternative try eating Teppan-Yaki style which involves sitting on stools at a large hot plate at which a chef prepares and cooks a variety of courses whilst at the same time showing off his or her juggling technique. Teppan Yaki is usually only available in the more modern Japanese restaurants.

Whatever the food the Japanese will usually wash it down with either sake, a fermented rice wine served warm and with varying degrees of dryness or ice cold Japenese beer. Desserts are, as with most Asian cuisines, disappointing but that is a small price to pay for the culinary experience that is a Japanese meal.