foodha for thought – menuism blog

In No, Shabu Shabu Isn’t a Type of Dance, Part 1, we delved into a few types of Japanese dining options.  What I find fascinating about Japanese restaurants is how they really make an effort to branch out into dining establishments that specialize in a certain type of food or cooking style. Previously, what was covered included restaurants that featured bento, curry dishes, pasta, ramen, shabu shabu and soba and udon noodles.  Here are six more types of restaurants to add to the mix.

Sushi: By now, most people have either heard of or eaten at sushi restaurant.  If you haven’t, what you’ll see on the menu of a sushi restaurant is raw preparations of fish and other seafood.  The word sushi literally means “it’s sour”, which harkens back to the day when sushi used to be fermented fish and rice that was preserved through a salt process.  There are four basic types of sushi that you’ll always see on the menu. First, there’s nigiri sushi which is basically an oblong mound of sushi rice with a topping draped over it like shrimp or fish.  Second, there are two types of rolled sushi.  There’s the maki sushi, which is a rolled sushi with the rice inside while the uramaki sushi is a sushi roll with the rice on the outside.  Third, there’s the temaki sushi which are hand rolled and look like seaweed cones filled with fish, rice and vegetables.  Finally, there’s the inari sushi which is deep fried tofu filled with sushi rice.  Sashimi, on the other hand, is not considered sushi, since it’s raw fish eaten on its own and not with rice.

Teppanyaki: A teppanyaki restaurant may also be familiar to most people.  In this type of restaurant, meat, seafood and vegetables are expertly prepared by a chef using an iron griddle in front of the customers.  The word teppanyaki is derived from the Japanese words, teppan and yaki.  Teppan means iron plate and yaki means fried or boiled.  The preparation of the food is literally performance art with chefs who might juggle utensils, catch an egg in their hat or arrange onion rings into fire-shooting volcanos.  Dinner and a show in one full swoop.

Teriyaki: Like sushi, teriyaki is a well-known Japanese food. Even with such a familiar food, there are restaurants that take pride in the way their teriyaki sauce is made and will build their menu around teriyaki dishes.  Teriyaki sauce, referred to as tare,  is made from soy sauce, mirin (sweet rice wine) and sugar or honey.  Meats are marinated or basted with tare and then grilled until the meat’s surface has a glaze.  In fact, the word teriyaki is derived from the noun teri, which refers to a shine or luster given by the sugar content of the tare and yaki which refers to the cooking method of grilling or broiling.  The teriyaki sauce is also sometimes added to the meat after it’s cooked or offered as a dipping sauce.

Yakitori: In Japan, a yakitori is a restaurant or even just a stand that traditionally serves only chicken meat, including its organs.  In fact, the word yakitori means grilled chicken.  This chicken is usually seasoned with salt, tare sauce (see above) and/or lemon juice, put on skewers and then promptly grilled over charcoal.  These days, the term Yakitori is now referring to skewered food in general which means that vegetable, seafood and other meat skewers will also be reflected on the menu.  All the non-chicken skewers are called kushiyaki.

Yakiniku: Yakiniku is a Japanese term which means grilled meat and is a style of cooking thought to be influenced by Korean immigration to Japan after World War II.  Basically, a yakiniku is a type of restaurant where customers can order several types of bite-size raw ingredients, both meat and vegetables, that they cook themselves at tableside grills.  Like Korean BBQ, different types of sauces are provided for dipping the cooked meats in before eating.

Izakaya: When it comes to describing what an izakaya is, three words come to mind – Japanese Pub Food.  The concept of  izakayas originated from sake shops where sake shop owners would serve food to encourage customers to stay and continue drinking and of course, purchase more sake.  In fact, the term izakaya reflects this history.  The i means to stay while zakaya came from the word sakaya means sake shop.  Izakayas soon evolved to become restaurants that are more drinking establishments than anything else that just happen to serve food.  As for the food itself, they’re generally small plates or tapas sized.  Food-wise, the great thing about izakayas is that you’ll be able to sample a wide range of Japanese cuisine all at one time, which could include grilled skewers, sushi, soba noodles and so much more.

Hopefully, this Japanese restaurant journey has left you eager to do some culinary explorations of your own.  It’s so much easier to make choices when you can understand what the choices are.   Whether it’s checking out the Japanese pub food of an izakaya or having the Japanese version of fondue by dining at a Shabu Shabu restaurant, go out and explore and take your taste buds on the ride of their life.

When it comes to types of Japanese restaurants, it can get a bit confusing.  Between an izakaya, a teppanyaki and yakitori,  it could be hard to keep straight.  Throw in a yakiniku, shabu shabu and a bento and you could get absolutely dizzy with confusion.  The real difference between all these restaurants is that they tend to specialize in a specific type of Japanese cooking or type of dining.  One example that many of you may be familiar with is a sushi restaurant.   Having said that, it’s also true that there are Japanese restaurants that feature more than one kind of Japanese cooking.  So a few blocks down, there may be another sushi restaurant that also serves teriyaki dishes or a Japanese restaurant that offers a little bit of everything from the Japanese food spectrum.  To get a better understanding of your Japanese dining options, take a look at the breakdown below.

Bento: Bentos are versatile in that they can be sold specifically through a bento shop, but can also be purchased at Japanese supermarkets and convenience stores as well as being a part of a menu at a sit down restaurant.  So what is a bento? Simply put, a boxed lunch is referred to as a “bento” in Japan and is usually a single portion take-out or a home packed meal.   Traditionally, a bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish, but other items could include croquettes, an egg, sushi, etc.  Bento containers can range from mass-produced covered plastic containers to beautifully detailed lidded lacquerware. In a Japanese restaurant, when we order a bento, the food usually comes in an uncovered tray separated into various compartments.

Curry: Curry seems an unlikely ingredient for Japanese cooking, but it was actually introduced to Japan in the late 1800’s when Japan started to build an alliance with England.  At the time, India was under the administration of the British, so that’s where the Japanese curry connection came from.  Like its Indian equivalent, basic vegetables include potatoes, carrots and onions while meats can be beef, pork or chicken, but the Japanese curry itself tends to be thicker and even a bit sweeter.  Japanese curry is generally served over rice, thick noodles or wrapped inside dough and deep fried.  While you will sometimes see 2 or 3 curry dishes at a regular Japanese restaurant, the best way to experience a true variety is to find a Curry House, a restaurant that specializes just in Japanese curry dishes.

Pasta: Usually, when one thinks of Japanese noodles, ramen usually comes to mind, but how about wrapping your head around spaghetti instead?  Yes, there are Japanese-Italian restaurants where the main focus is actually on different types of spaghetti.  While you will see traditional Italian-style spaghetti on the menu, you might also see spaghetti dishes that you’d never expect to see coming out of any Italian Mama’s kitchen.  Mama Mia! With ingredients like tuna, daikon, sea urchin, seaweed and even natto and shiso leaf, these Japanese spaghetti dishes will be ones you’ll definitely remember.

Ramen: Speaking of ramen, for those of you who think ramen comes only in a styrofoam container or in a plastic bag, you may be surprised to know that there are Japanese restaurants that feature primarily ramen soup on their menu.  In fact, some ramen restaurants go as far to specialize in one type of ramen. While actual ramen ingredients can vary, the ramen can be differentiated by the type of broth that is used.  First, there’s Shio Ramen which is made with a simple chicken broth.  Tonkotsu Ramen has a broth made from boiled pork bones while Shoyu Ramen is made by adding a soy-based sauce to a  chicken and vegetable stock.  Last, Miso Ramen features a broth that combines chicken stock with a fermented soybean paste.  Here’s a tidbit for you.  Ramen actually originated from China.

Shabu Shabu: In Japanese, Shabu Shabu means “splash splash” which is a perfect description of what Shabu Shabu is all about.  At a Shabu Shabu restaurant, customers will receive thin slices of raw meat and vegetables, which they can cook in a pot of boiling water.  The cooked items can be dipped in a sesame sauce or a ponzu sauce before being eaten.  Afterwards, the leftover broth is used as a soup for noodles or rice.  Basically, Shabu Shabu is similar to eating fondue style.

Soba/Udon: Yes, we’re back to noodles and in the case of Soba and Udon, both are noodles that can be served hot  in a soup or cold on its own with side dishes.  Soba noodles are made  from buckwheat flour and water and kneaded into a dough and than rolled out and finely cut.  Udon is made from flour and salt, also kneaded into a dough, but cut into thicker noodles.  The characteristics of the Udon noodles are that they are white and have a smooth texture.  Both Soba and Udon noodles are offerings you will see on regular Japanese restaurant menus, but if you can find a Soba or an Udon shop, hit those first because that’s where you’ll usually get the best rendition of either noodle.

Hopefully, you’ve learned a little more about Japanese dining.  Stay tuned for No, an Izakaya isn’t a Type of Motorcyle, Part 2.