Colors is to art

Love is to peace

Essential parts

To a masterpiece

A bit of this,

And a bit of that,

That dish looks bliss,

Gonna make me fat!

Ingredients::

To fully appreciate Japanese cuisine and the restaurant scene as a whole, one would need to understand the essentials: the ingredients. Color, Texture, Smell, Flavour, Supplement, Enhancement. 

 

Journey with me as I attempt to understand more about the Japanese ingredients. 

 

 

Eggs!

         Tamagoyaki (Egg Roll)

        Omu-rice - Omelette on Rice

Quintessentially Japanese

        Dashi - a must know in all Japanese kitchens

        Oden - Winter hotpot

        

Fishes

        Maguro (Tuna) - Tsukiji's most popular fish

        Saba (Mackerel) - basic fish in most menus

Eels

        Unagi - the ubiquitous freshwater eel 

       Anago - the famous alternative to Unagi

       Hamo - Kyoto's favourite eel

       Dojo (Dozeu) - only some may have heard of

                                   these guys