One of the most famous cuisine in the world is Japanese cuisine as it is loaded with flavors and has its culinary style. The Japanese method of cooking is also simple and doesn’t have complicated processes, fragrant herbs, and heavy sauce. It makes sure to save the natural color, texture, and flavor of the ingredients. For trying out Japanese cuisines one needs to learn the Japanese Cooking Techniques. Once one learns it, they can recreate the Japanese dishes at home easily and can enjoy it. There are four main Japanese Cooking Techniques namely Niru, Yaku, Musu, and Ageru.
Japanese Cooking Techniques – Niru And Yaku
Out of four, ‘ Niru’ meaning simmering is the first main Japanese Cooking Techniques. It means to use moderate heat to allow the food to soften and cook in liquid. It allows the flavor to penetrate. One can cook any vegetable, meat, tofu, or seafood using this technique, but the important thing is to know the timing and selection of the best ingredients. One can use this technique with different temperatures, seasoning, ingredients, etc. Another Japanese Cooking Techniques is ‘Yaku’ meaning to cook in direct or indirect heat. The ingredients in this cooking method are exposed to direct or semi-direct heat. It can be done by roasting the ingredients in the oven or frying it in a pan or exposing it to open fire. It is the best method to remove any bitterness or extra moisture. It also enhances flavors.
Japanese Cooking Techniques – Musu And Ageru
Musu is one of the main Japanese Cooking Techniques that includes cooking using a tightly closed pot with steam. It is the best way to ensure flavors and nutrients in the food. One of the rules of this technique is to build up a lot of steam before cooking as if the steam is cold then the food may cook unevenly. This technique is used to steam fish, vegetables, or chicken. The other cooking technique is Ageru meaning fry. Frying is an art that requires the skill of temperature and control of the oil amount. Using this technique one can prepare the food in a short amount of time without losing any flavors. The temperature maintained is usually 140°C to 210℃.
Other Japanese Cooking Techniques
Tataki is another Japanese Cooking Techniques where the fish or the meat is left raw in the middle and is seared briefly. Karaage is another technique that means dry frying. Chicken is usually prepared using the Karaage technique where the chicken is marinated into arrowroot starch that preserves the texture, and natural water of the ingredients. Teppanyaki is another technique that means grilling ingredients on an iron plate. Some of the ingredients grilled on Teppanyaki are seafood, rice, steaks, fried noodles, etc.
One can prepare Japanese dishes at home if one learns Japanese Cooking Techniques. Japanese cuisine makes sure to preserve the texture and flavor making it a must-try cuisine. You might want to try this cooking technique and innovate in these dishes.