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Japan’s traditional cusine that doesn’t imply sushi (part 2)

Japan’s traditional cusine that doesn’t imply sushi (part 2)

Let’s continue our look into the Japanese culinary delicacies that do not imply sushi, because there are a lot of dishes to try.

Gyoza

Now these very succulent dumplings originated in China however the ones you’ll taste in Japan are a completely different beast than their Chinese versions.

The Japanese versions of these dumplings are lighter and have a less greasy texture, while housing veggies, squid, octopus as well as other tasty ingredients. They are served with dipping sauces and seasonal pickles.

Noodle soups

Noodle soup is probably just as traditional when it comes to the Western view of the Asian culinary culture in general, and chances are that you will eat noodle soup at least once while in Japan. These are the ‘fast-food’ of Japanese culture, being eaten in stations, at stand-up restaurants, they are almost omnipresent, varied and cheap. If you’re interested in a very full-flavored meal and watching some extraordinarily busy people-watching, sit down for a bowl of noodles mixed with slithers of pork, battered tofu, bean-sprouts and vegetable at one of the major train stations in the country, it’s unique.

Yakitori

Trying all the broths, noodles and rice is all good and fine, mind-opening and everything, but you might be in the mood to eat a serious piece of meat in Japan. If and when that happens then you might want to try some yakitori. These are parcels of meat – usually chicken – stacked on bamboo sticks alongside some veggies and then roasted over hot coals.

Miyajima oysters

The plump oysters from the southern island of Miyajima can be found sizzling over a tray of hot coals and will make you think about why you’ve just limited yourself to eating burgers on the barbecue till then.

Experiencing the culinary delights that Japan has to offer might involve some moving around, so keep some Japan car rental services in mind while on your trip.

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