Palak
Japanese cuisine, full of flavours and surprises, offers unique food trends that contribute to its rich gastronomy. Here are some intriguing Japanese food trends to know about.
Natto, fermented soybeans with a slimy texture and strong, pungent smell, is a staple Japanese breakfast dish celebrated for its health benefits.
Fugu, a toxic pufferfish, is a delicacy in Japan. Skilled chefs undergo rigorous training to prepare this risky but prized dish safely.
Basashi, thinly sliced raw horse meat served with soy sauce and ginger, is a regional delicacy in Japan, despite being unusual in other cultures.
Konnyaku, made from konjac yam, is a jelly-like, low-calorie food used in noodles, desserts, and snacks, valued for its unique texture.
Horumon, grilled animal intestines seasoned with salt, garlic, and soy sauce, is a savoury and chewy dish popular in yakiniku restaurants.
Shirako also known as soft roe or milt is the semen sacs of fish like cod and pufferfish, is valued for its creamy texture and subtle flavour, enjoyed as a delicacy.
Gyutan, or cow tongue, is thinly sliced, grilled, and marinated in savory sauces, offering a tender texture and robust flavour, often served with rice.
Inago, or locusts, are a traditional crunchy snack seasoned with soy sauce and spices, enjoyed for their nutty flavour and protein content.