Yapon oshxonasi - Japanese cuisine

An'anaviy oshxonasi Yaponiya (和 食, washoku), yangi, mavsumiy tarkibiy qismlarga ahamiyati bilan mashhur bo'lib, dunyoni bo'ronga olib keldi. Mamlakat tarixi, 19-asrga qadar madaniy izolyatsiyada (qarang) zamonaviy zamonaviy Yaponiya) va tezkor modernizatsiya va globallashuv an'anaviy va zamonaviy taomlar o'rtasida keskin farq mavjud bo'lgan oshxonada ko'rinadi. Zamonaviy davrgacha bo'lgan asosiy ta'sir Xitoy oshxonasi.

Yaponiya bo'ylab pazandalik sayohati sizning didingiz kurtaklarini turli xil lazzatlar o'rtasida raqsga tushiradi, tepasida stolning ko'zlari quvontiradi. Deyarli butun dunyoda uchraydigan taniqli sushi va ramen makaronlaridan tashqari, mamlakatning har bir hududida o'ziga xos mahalliy ixtisosliklar mavjud, ular hatto Yaponiyaning boshqa qismlaridan kelgan odamlar uchun ham ekzotikdir. Okinava xususan, oshxonasi o'zining alohida qirolligi bo'lganligi sababli Yaponiyaning qolgan qismidan ajralib turadi va ko'p jihatdan materik yapon oshxonasiga qaraganda xitoy oshxonasiga o'xshashdir.

1868 yilda Meiji restavratsiyasidan beri yapon oshxonasi G'arb oshxonalaridan ko'plab ta'sirlarni qabul qildi. Bunga Yaponiya pishloq keki, mol go'shti go'shti bifteki, qovurilgan tovuq go'shti yoki cho'chqa go'shti kotleti kiradi.katsu) va yapon shokoladlari.

Meiji qayta tiklanganidan beri yapon diasporalari jamoalari tashkil etilgan bo'lib, ularning misollari bunga misoldir Qo'shma Shtatlar, Braziliya va Peru. Ushbu jamoalarda ko'pincha Yaponiyada topilmaydigan Yaponiya ilhomlantiruvchi taomlar mavjud, masalan Gavayispam musubi.

Tarkibi

• Guruch har bir yapon taomida asosiy narsa va aslida uning yaponcha so'zi gohan (ご 飯) "ovqat" degan ma'noni ham anglatadi. Uni boshqa idishlarga qo'shib, a-ga o'ralgan holda iste'mol qilish mumkin sushi, shakllangan onigiri, tuzilgan mochi, yoki hatto fermentlangan xayr.
• Baliq va dengiz mahsulotlari bu orol davlatida keng tarqalgan; qurbonlik birinchi navbatda mintaqaga bog'liq. Shimoliy orol Xokkaydo salqin suvlari tufayli sashimi va qisqichbaqasi bilan mashhur, ahtapot to'plari (takoyaki) ichida keng tarqalgan Osaka Janubiy Yaponiyada.
• Soya oqsilning asosiy manbai bo'lib, turli shakllarga ega, xususan miso (味噌) sho'rva ko'plab taomlar bilan birga beriladi tōfu (豆腐) dukkakli tvorog va hamma joyda mavjud soya sousi (醤 油 shōyu).

Ovqatlar

Har tomonlama ovqatlanish joylari

Odatda o-bentō. Yuqoridan soat yo'nalishi bo'yicha: kara-yosh bilan qovurilgan tovuq korokke kartoshka kroki va kokteyl sharbatlari, salat, guruch umeboshi olxo'ri, harusam makaron va tsukemono tuzlangan.

Yapon tilidagi aksariyat restoranlar ma'lum bir taom turiga ixtisoslashgan bo'lsa-da, har bir mahallada bir nechta taomlar bo'lishi kafolatlangan shokudō (食堂), oddiy, mashhur ovqatlar va teishoku to'plamlar arzon narxlarda (500-1000 ¥). Hukumat binolarida sinab ko'ring: ko'pincha jamoatchilik uchun ham ochiq, ular soliqlar bo'yicha subsidiyalanadi va ilhom bermasa, juda yaxshi qadriyatlar bo'lishi mumkin. Agar shubhangiz bo'lsa, kundalik maxsus yoki kyō no teishoku Deyarli har doim asosiy taom, guruch, sho'rva va tuzlangan bodringdan iborat.

Yaqindan bog'liq bo'lgan variant bentō-ya (弁 当 屋), deb tanilgan olib ketish qutilariga xizmat qiladi o-bentō (お 弁 当). JR-da sayohat qilayotganda, juda ko'p qatorlardan namunalar olishni unutmang ekiben (駅 弁) yoki "stantsiya bento", aksariyati mintaqaga xos, yoki hatto stantsiya.

Shtapel shokudō bo'ladi donburi (丼), tom ma'noda "guruch kosasi", ya'ni tepasida joylashgan guruch kosasi. Ommaboplarga quyidagilar kiradi:

• oyakodon (親子 丼) - yondi. "ota-ona bolasi kosasi", odatda tovuq va tuxum (lekin ba'zida losos va karam)
• katsudon (カ ツ 丼) - tuxum bilan qovurilgan cho'chqa go'shti kotleti
• gydon (牛 丼) - mol go'shti va piyoz
• chūkadon (中華 丼) - so'zma-so'z: "xitoy piyolasi", qovurilgan sabzavotlar va qalin sousda go'sht

Shuningdek, siz Yaponiyaning hamma joyda eng mashhur taomiga duch kelasiz kori guruch (カ レ ー ラ イ ス karu raisu) - hindlarning ko'pchiligi deyarli tanimaydigan qalin, yumshoq, jigarrang xamir. Ko'pincha menyuda eng arzon taom, katta qismi (大 盛 り) mori) sizni to'ldirib qo'yishingizga kafolat beriladi. Taxminan 100 ¥ ga yangilashingiz mumkin katsu karē qovurilgan cho'chqa go'shti kotletini qo'shish uchun.

Qulay va juda ko'p miqdordagi oziq-ovqat mahsulotlarini topish uchun yana bir ajoyib joy: universal do'konlarning podvallari (デ パ 地下) depa chika). Ular ko'pincha butun mamlakat bo'ylab yangi ovqatlar va mahalliy taomlar bilan to'ldirilgan katta joylardir. Siz bento qutilarini olishingiz, tayoqchadagi ovqatlarni, sho'rva kosalarini olib chiqishingiz va tez-tez sinab ko'rishingiz uchun atirlar namunalarini topishingiz mumkin. Pishiriqlar va guruch krakerlari ham mo'l-ko'l va juda xilma-xil bo'lib, universal do'konlar mahalliy aholi bilan tanishish uchun ajoyib joy. Shuningdek, har bir universal do'konda restoranlarni topishingiz mumkin, ko'pincha yuqori qavatlarda, har xil turdagi janrlarni yaxshi sharoitlarda va har xil narxlarda taqdim etasiz.

Noodle

Bukkake udon bilan tempura, Kurashiki

Chashi ramen, Onomichi

Hatto yaponlar ham vaqti-vaqti bilan guruchdan boshqa narsani xohlashadi va bu aniq alternativa makaron (麺 erkaklar). Yaponiyaning deyarli har bir shaharchasi va qishloqlari o'zining "taniqli" noodle taomlari bilan maqtanishadi va ular ko'pincha sinab ko'rishga arziydi.

Yaponiyada joylashgan ikkita yirik makaron turi mavjud: ingichka grechka soba (そ ば) va qalin bug'doy udon (う ど ん). Ko'plab noodle do'konlari ikkalasiga ham xizmat qiladi. Soba va udon uchun umumiy ovqatlarga quyidagilar kiradi:

• kake soba (か け そ ば) - oddiy bulyon va tepada bir oz piyoz bo'lishi mumkin
• tsukimi soba (月 見 そ ば ば) - bulutlar ortidagi oyga o'xshashligi sababli "oyni ko'rish" deb nomlangan xom tuxum qo'shilgan sho'rva.
• kitsune soba (き つ ね そ ば) - sho'rva, qovurilgan tofu tarkibidagi ingichka ingichka choyshablari
• zaru soba (ざ る そ ば) - sovutilgan makaron, cho'chqa sousi, piyoz va vasabi bilan xizmat qiladi; yozda mashhur

Xitoy tuxum makaronlari yoki ramanlar (ラ ー メ ン), shuningdek, juda ko'p kuch sarflanganligi va ziravorlar tufayli, odatda panjara cho'chqa go'shti bo'lagi va turli xil sabzavotlarni o'z ichiga olganligi sababli juda mashhur, ammo qimmatroq (¥ 500). Ramenni har bir shaharning o'ziga xos taomlari deb hisoblash mumkin va deyarli Yaponiyaning har bir yirik shahri o'ziga xos ramen uslubiga ega bo'ladi. Ramenning to'rtta asosiy uslublari:

• shio raman (塩 ラ ー メ メ ン) - sho'r cho'chqa go'shti (yoki tovuq go'shti) bulyoni, Xokaydo, Xakodatada mashhur.
• shōyu rāmen (醤 油 ラ ー メ メ ン) - soya bulyoni, Tokioda mashhur
• miso raman (味噌 ラ ー メ ン) - miso (soya pastasi) bulyon, dastlab Sapporo, Xokkaydo
• tonkotsu raman (豚 骨 ラ ー メ メ ン) - qalin cho'chqa bulyoni, Fukuoka ixtisosligi, Kyusyu

Yana bir mashhur taom yakisoba (焼 き そ ば, "qovurilgan soba"), bu xitoy tiliga o'xshash chow mein, sabzavot va cho'chqa go'shti bilan aralashtirilgan qovurilgan makaron o'z ichiga oladi aonori dengiz o'tlari kukuni va tuzlangan zanjabil. Nomiga qaramay "soba", aslida ramenga o'xshash bug'doy makaronidan foydalaniladi. Variatsiya deb nomlangan yakisoba-pan (焼 き そ ば パ ン, "yakisoba non ") hot-dog bulka ichiga yakisoba soladi.

Sizning makaroningizni tortib olish qabul qilinadi va hatto kutilmoqda. Yaponlarning so'zlariga ko'ra, u ikkala makaronni sovitadi va ularni yanada mazali qiladi. Qolgan har qanday bulonni to'g'ridan-to'g'ri piyoladan ichish mumkin. Yaponiyada makaronli taomlarni qoshiq bilan berish odatiy holdir. Shunchaki tayoqchangiz bilan makaronni oling va qoshiqqa soling. Bu sizga bulonni iloji boricha ko'proq ichish va makaronni kosangizdagi boshqa mazali narsalar bilan birlashtirishga imkon beradi.

Sushi va sashimi

Sushi nonushta Tsukiji, Tokio

Ehtimol, Yaponiyaning eng mashhur oshpazlik eksportlari sushi (寿司 yoki 鮨), odatda sirka solingan guruch ustiga xom baliq va sashimi (刺身), oddiy xom baliq. Ko'rinishidan juda oddiy ko'rinadigan bu idishlarni to'g'ri tayyorlash juda qiyin: baliq bo'lishi kerak nihoyatda yangi va shogirdlar yillar davomida shunchaki sushi uchun sirkali guruchni qanday tayyorlashni o'rganadilar, bozorda eng yaxshi baliqlarni tanlash va filetosidagi so'nggi suyaklarni olib tashlash uchun arkan san'atiga o'tishdan oldin.

Ajoyib nigiri assortiment
Yuqoridan chapdan: qizil ikra (somon), Kalmar (ika), amberjack (hamachi), tuxum (tamago), dengiz qisqichbaqasi (kani), sakkizoyoq (tako)
Pastdan chapdan: qaynatilgan spiral qisqichbaqasimonlar (tsubayga), yarim tanaffus (sayori), shirin qisqichbaqalar (amaebi), dengiz qirg'og'i (tay), sardina (ivashi), ustritsa (kaki), tuzlangan zanjabil (gari)

Butun kitoblarni to'ldirish uchun etarlicha arkan sushi terminologiyasi mavjud, ammo eng keng tarqalgan turlari:

• nigiri (握 り) - baliqlarni tepasida bosilgan guruchdan tashkil topgan kanonik sushi shakli
• maki (巻 き) - o'ralgan baliq va guruch nori dengiz o'tlari va luqma kattaligi bilan kesilgan
• temaki (手 巻 き) - baliq va guruch katta konusga o'ralgan nori
• gunkan (軍艦) - nigiri kabi, ammo tarkibiga tarkibini kiritish uchun chetiga nori bilan o'ralgan "jangovar kema" sushi.
• chirashi (ち ら し) - sirka bilan to'ldirilgan katta piyola, ustiga dengiz mahsulotlari sepilgan; yaxshi narxga turli xil qo'shimchalar olish uchun ajoyib byudjet tanlovi

Dengizda suzayotgan yoki yashiringan deyarli barcha narsalar sushiga aylantirilishi mumkin va sushi restoranlarining aksariyati qo'lda yoki devorda qulay ko'p tilli dekodlash kalitini saqlaydi. Har qanday restoranda ko'p yoki oz miqdorda kafolatlangan bir nechta turlar mavjud maguro (orkinos), somon (go'shti Qizil baliq), ika (Kalmar), tako (ahtapot) va tamago (tuxum). Ko'proq ekzotik variantlar orasida uni (dengiz kirpi), toro (yog'li orkinos qorni, juda qimmat) va shirako (baliq sperma). Tuna qorin ikki xil sinfga kiradi: b-toro (大 と ろ), bu juda yog'li va juda qimmat va chū-toro (中 と ろ), bu biroz arzonroq va kam yog'li. Tayyorgarlikning yana bir usuli bu negi-toro (ね ぎ と ろ), orkinos orni qiymasi, ba'zida tug'ralgan piyoz bilan aralashtiriladi.

Agar siz qandaydir tarzda sushi restoraniga tushib qolgan bo'lsangiz, lekin xom baliq iste'mol qila olmasangiz yoki istamasangiz, unda bir nechta alternativa mavjud. Masalan, yuqorida aytib o'tilganlar tamago, guruchdagi turli xil sabzavotlar yoki juda mazali inari (chuqur qovurilgan tofu shirin qadoqdagi guruch). Yoki buyurtma bering kappa maki bu kesilgan bodringdan boshqa narsa emas, guruchga o'ralgan va o'ralgan nori.

Eng yaxshi sushi restoranlarida oshpaz sushi ichiga alangali vasabi turpini qo'shib qo'ydi va siz uchun baliqni soya sousi bilan yaltiratdi. Shunday qilib, bunday sushi restoranlarida soya sousi yoki vasabining alohida idishlari yo'q, chunki oshpaz ovqatni allaqachon tatib ko'rgan. Aksariyat restoranlarda stolda soya sousi va suvga tushish uchun kichkina piyola beriladi. (Nigiri sushini cho'mishdan oldin uni teskari tomonga burang, chunki soya sousi baliqni mazasini berish uchun emas, balki guruchni cho'ktirish uchun emas.) Vasabi sushi tarkibiga kiradi, ammo shunga o'xshash ba'zi restoranlar (xususan, byudjetli) stolda vasabi bor sizning xohishingizga qo'shishingiz uchun. Vasabini yoqtirmaydiganlar va bolalar uchun siz ba'zida vasabini chetlab o'tadigan sabi-nuki (サ ビ 抜 抜 き) sushi topishingiz yoki so'rashingiz mumkin.

Hatto Yaponiyada ham sushi - bu ozgina noziklik va oshpazga parcha-parcha buyurtma beradigan eng qimmat restoran, hisob-kitoblarni o'n ming iyenaga etkazishi mumkin. Siz belgilangan narxga buyurtma berish orqali zararni cheklashingiz mumkin moriawase (盛 り 合 わ せ) yoki omakase (お 任 せ) to'plami, unda oshpaz o'sha kuni yaxshi deb bilgan narsasini tanlaydi. Eng yaxshi sushi restoranlarida bu yagona variant bo'lishi mumkin, garchi sizga sushi tarkibiga faqat eng yangi mavsumiy ingredientlar kirib borishiga ozmi-ko'pmi kafolat berishingiz mumkin. Umuman olganda, oshpaz sushi ichiga vasabi soladi va siz uchun baliqni soya sousi bilan yaltiratib qo'yadi, shuning uchun soya sousi va vasabi bilan alohida likopcha odatda berilmaydi va uni so'rash yomon xulq-atvor bo'ladi, chunki bu shuni anglatadiki oshpaz yaxshi ishlamayapti. Nozik sushi har doim shunday tayyorlanadi, shunda siz butun parchani bir vaqtning o'zida og'zingizga qo'yishingiz mumkin. Oshpaz sizning oshxonangizga qo'yishi bilanoq, siz sushi ovqatini iste'mol qilishingiz kerak, va sizning partiyangizdagilarning hamkasblarini kutishini kutmang, chunki har xil haroratda guruch va baliqlarga ega bo'lish yaxshi sushi taomlarini iste'mol qilishning bir qismidir. Boshqa mamlakatlardan farqli o'laroq, Yaponiyadagi ingichka sushi restoranlari odatda faqat sushi bilan xizmat qiladi va aperitif va shirinlik bilan xizmat qilmaydi.

Hamma joyda arzonroq kaiten (回 転, lit. "Aylanuvchi") sushi do'konlari, u erda siz konveyer tasmasi yonida o'tirasiz va har bir plastinka uchun 100 ¥ gacha bo'lishi mumkin bo'lgan narxlarda o'zingizning xayolingizga tegadigan narsalarni ushlaysiz. (Plitalar narx bo'yicha rang bilan belgilanadi; ishingiz tugagandan so'ng, plitalaringizni hisoblaydigan ofitsiantga qo'ng'iroq qiling va sizning qancha qarzingiz borligini ayting.) Ushbu arzon joylarda ham to'g'ridan-to'g'ri oshpazdan buyurtma berish juda maqbuldir. Hokkaydo kabi ba'zi hududlarda, kaiten sushi doimiy ravishda sifatli, katta shaharlarda (ayniqsa Tokio va Kioto) sifati har xil joyda o'zgarib turadi, past darajadagi restoranlarda axlatdan ozgina ko'proq xizmat qiladi.

Boshqa tomondan, agar siz sarguzasht bo'lsangiz, oshpazga aytishingiz mumkin "Omakase onegaishimasu"(" Men uni sizning qo'lingizda qoldiraman "), va u o'sha kuni eng yangi narsani tanlaydi. Bu bitta to'la plastinkani anglatishi mumkin yoki ular to'yguncha birma-bir parcha berib turishlari mumkin degani. Ikkala holatda ham, shuni yodda tutingki, agar siz buyurtma berganingizda miqdorni ko'rsatmasangiz, qancha pul sarflayotganingizni bilmay qolasiz.

Sushi iste'mol qilayotganda barmoqlaringizdan foydalanish juda maqbuldir. Yaxshi sushi har doim shunday qilib tayyorlanadi, shunda siz butun parchani bir vaqtning o'zida og'zingizga qo'yishingiz mumkin (konusning temaki qo'l rulonlari va boshqa ba'zi bir oddiy bo'lmagan shakllardan tashqari). Oshpaz sizning oshxonangizga qo'yishi bilanoq, siz sushi ovqatini iste'mol qilishingiz kerak, va sizning partiyangizdagilar hammasini qabul qilishlarini kutib o'tirmang, chunki har xil haroratda guruch va baliqlarga ega bo'lish sushi iste'mol qilishning bir qismidir. Tuzlangan zanjabil (gari) bo'laklari tomoqni yangilaydi va yashil choyni cheksiz to'ldirish har doim bepul. Boshqa mamlakatlardan farqli o'laroq, Yaponiyadagi nozik sushi restoranlari odatda faqat sushi bilan xizmat qiladi va aperitif va shirinlik bilan xizmat qilmaydi.

Baliq sashimi eng taniqli bo'lishiga qaramay, sarguzashtlarga sashimining boshqa turlari kam emas. Xokkaydo Qisqichbaqa sashimi va lobster sashimi mazali taomlar hisoblanib, ularni sinab ko'rishga arziydi. Balina vaqti-vaqti bilan ham mavjud, garchi bu juda keng tarqalgan emas va Kumamoto ot go'shti sashimi bilan mashhur.

Fugu

Fugu

Fugu (ふ ぐ) yoki puffer baliqlari juda zaharli hisoblanadi va Yaponiyada yupqa taom hisoblanadi. Uni tayyorlashda zahar topilgan ichki organlarni olib tashlash bilan bog'liq juda katta mahorat talab etiladi. Potentsial xavfga qaramay, sizning zaharlanishingiz ehtimoldan yiroq emas, chunki litsenziyali oshpazlar har yili ularning tayyorgarlik ko'nikmalarini yuqori darajaga etkazish uchun juda qattiq baholanadi va Yaponiya hukumati yangi oshpazlardan tajribali oshpazlar qo'l ostida ko'p yillik shogirdlikdan o'tishini talab qiladi ular taom tayyorlash uchun litsenziyadan oldin. Halok bo'lish juda kam uchraydi va deyarli barchasi baliqni o'zlari tutib olgan fuga tayyorlamoqchi bo'lgan baliqchilar. Fugu odatda faqat ma'lum restoranlarda xizmat qiladi fugu-ya (ふ ぐ 屋). Aytgancha, ma'lum sabablarga ko'ra Yaponiya imperatoriga ushbu taomni iste'mol qilish taqiqlangan.

Kaiseki

Yaponlarning yaxshi ovqatlanish shakli kvintessensial tarzda tanilgan kaiseki (懐 石 yoki 会 席), bu faqat eng yaxshi va eng yangi mavsumiy ingredientlardan foydalangan holda turli xil turdagi idishlarning ko'plab kichik kurslaridan iborat. Bu juda qimmat. Kaiseki odatda mashhur kaiseki restoranlarida xizmat qiladi rytei (料 亭), ulardan ba'zilari shunchalik eksklyuziv bo'lib, zahirani olishning yagona yo'li ularni doimiy ovqatlanishlari bilan tanishtirishdir. Ko'pgina eng hashamatli ryokan, shuningdek, mehmonlarni mehmonxonada qolish paytida kaiseki kechki ovqat bilan ta'minlaydi. Yaponiyaning deyarli har bir shahrida va hatto ba'zi kichik shaharlarda mavjud bo'lishiga qaramay, Kioto aksariyat yaponlar kaisekining ma'naviy uyi deb hisoblashadi va yuqori darajadagi ko'pchilikning uyi bo'lib qolmoqda rytei shu kungacha.

Panjara va qovurilgan idishlar

Yakiniku- panjara qilishni kutayotgan uslubdagi mol go'shti, Ishigaki, Okinava

Okonomiyaki (お 好 み 焼 き) in Xirosima

Meiji davridan oldin yaponlar juda ko'p go'sht iste'mol qilmaganlar, ammo ular odat tusiga kirgan va shu vaqtdan beri uni iste'mol qilishning bir necha yangi usullarini eksport qilishgan. Teppanyaki (鉄 板 焼 き, chalkashlik bilan AQShda "hibachi" nomi bilan tanilgan) va o'z-o'zidan panjara yakiniku (焼 焼, yaponcha uslubda "koreys barbekyu") pishirish usullari, shuningdek chuqur qovurilgan tempura ((天 ら) kaltaklangan qisqichbaqalar va sabzavotlar. Bu yerga. Narxni kuzatib boring, chunki go'sht (ayniqsa, mol go'shti) juda qimmat bo'lishi mumkin va mashhur marmarlangan Kobe mol go'shti kabi hashamatli navlar xizmat uchun minglab, hatto o'n minglab iyenani tashkil qilishi mumkin. An'anaga ko'ra odatdagidek oddiy taomlar deb hisoblansa-da, tempura Yaponiyaning yaxshi ovqatlanish repertuariga kirdi va ko'plab tempura omakase restoranlari mavjud, ularda oshpaz sizning oldingizda ovqatni chuqur qovuradi va darhol sizning plastinangizga qo'yadi.

Boshqa noyob yapon ovqatlariga okonomiyaki (お 好 み 焼 き, "o'zingiz yoqtirgan tarzda pishiring", karam, go'sht, dengiz mahsulotlari va sabzavotli plomba bilan xamir, ko'pincha o'zingizning stolingizda pishiradi) va yakitori (焼 ori 焼, panjara qilingan shishlar) kiradi. har bir tovuq go'shti qismini tasavvur qilish mumkin).

• okonomiyaki (お 好 み み 焼 き) - tom ma'noda "xohlagancha pishiring", bu go'sht, dengiz maxsulotlari va sabzavotli plomba bilan bug'doy-karam xamiriga asoslangan, sous, mayonez, bonitsa po'stlog'i bilan quritilgan, quritilgan yapon pancake-pizza. dengiz o'tlari va tuzlangan zanjabil; ko'p joylarda uni o'zingizning stolingizda pishirasiz
• teppanyaki (鉄 板 焼 き き) - issiq temir plastinada panjara qilingan go'sht, Amerikada chalkashlik bilan "hibachi" nomi bilan tanilgan
• tempura (天 ぷ ら) - engil pishirilgan qisqichbaqalar, baliq va sabzavotlar juda tez qovurilgan, sho'rva sho'rvasi bilan xizmat qilishadi. Tempura shuningdek Yaponiyaning yaxshi ovqatlanish repertuariga kirdi va bu taomni san'at turiga ko'targan tempura omakase restoranlari mavjud. Bu joylarda oshpaz sizning oldingizda turgan qismlarni chuqur qovuradi va ularni to'g'ridan-to'g'ri plastinka kursiga xizmat qiladi. Okinava tempurasi qalin kaltaklangan va jo'xori itiga o'xshaydi. Satsuma yoshi, qovurilgan baliq xamirining bir turi, tempura deb ham ataladi.
• tonkatsu (豚 カ ツ) - san'at turiga ko'tarilgan chuqur qovurilgan nonli cho'chqa go'shti kotletlari
• yakiniku (焼 肉) - o'zingizning stolingizda pishirgan yaponcha uslubdagi "koreys barbekyu"
• yakitori (焼 き 鳥) - har bir tovuq qismining panjara qilingan shishlari, spirtli ichimliklar uchun klassik qo'shimchalar. Tori tovuq degan ma'noni anglatadi, ammo ba'zi joylarda Yakitori panjara qilingan cho'chqa go'shti shishlarini nazarda tutadi.

Izlashga arziydigan bitta yapon mutaxassisligi Ilonbaliq (う な ぎ unagi), yozning jazirama issiq oylarida kuch va quvvat bag'ishlashi bilan mashhur. To'g'ri panjara qilingan ilon eyish paytida oddiygina og'izda eriydi va bu jarayonda hamyoningizdan 3000 ¥ ni oladi. (Siz uni arzon narxda topishingiz mumkin, lekin ular odatda muzlatilgan holda import qilinadi va deyarli mazali emas.)

Yaponlarning eng taniqli nozikliklari kit (鯨 kujira), ta'mi baliq bifshteksiga o'xshash bo'lib, unga ham pishiriladi, ham pishiriladi. Biroq, aksariyat yaponlar kitni juda hurmat qilishmaydi; Bu maktabdagi tushlik va urush davridagi tanqislik bilan bog'liq bo'lib, u kamdan-kam maxsus restoranlardan tashqarida topiladi Kujiraya yilda Shibuya, Tokio. Baliq konservalarini ba'zi bir oziq-ovqat do'konlarida kichik quti uchun juda katta narxda topish mumkin. Shuni yodda tutingki, yo'qolib ketish xavfi ostida bo'lgan turlarning xalqaro savdosi to'g'risidagi konvensiya bo'yicha ko'plab mamlakatlarda kit go'shtini har qanday miqdorda olib kirish taqiqlangan, shu qatorda Evropa Ittifoqi, AQSh va Buyuk Britaniyada katta miqdordagi jarimalar va hatto qamoq jazosi ham kutilmoqda.

Qovurilgan idishlar

Bir yirtqichlardan Yonezava mol go'shti sukiyaki

Ayniqsa, qishning sovuq oylarida har xil "qaynoq qozon" pishiriqlar (鍋 nabe) isinishning mashhur usullari. Umumiy turlarga quyidagilar kiradi:

• chankonabe (ち ゃ ん こ 鍋 鍋) - sumo kurashchilari juda yaxshi ko'radigan qayiqli qayiq. Sumoda turg'unlikda tug'ilgan oshxona. Bu chan (usta) va ko (o'quvchi) bilan iste'mol qilingan issiq qozon ovqatini anglatadi. Tatlar va ingredientlar bo'yicha qoidalar yo'q; lazzatlar sumoning barqarorligi va taomni tayyorlayotgan kishiga qarab o'zgaradi, Biroq, ular xurofot ma'nosida o'yin mavsumida qushlardan boshqa go'sht yemaydilar. Aytgancha, sumo turg'unida iste'mol qilinadigan barcha taomlar chanko deb ataladi.
• oden (お で ん) - turli xil sho'r baliq ovqatlar, daikon bir necha kun davomida baliq sho'rvasida pishgan turp, tofu va boshqa ingredientlar. Ko'pincha qishki taom, ko'pincha do'konlarda va ko'chada vaqtincha ko'k-tarpda sotiladi yatai chodirlar.
• sukiyaki (す き 焼 き) - mol go'shti, tofu, makaron va boshqa narsalar, ko'pincha biroz shirin. Mol go'shti odatda pishgandan keyin kaltaklangan xom tuxumga botiriladi.
• shabu-shabu (し ゃ ぶ し ゃ ぶ) - toza suv yoki juda engil bulonning issiq joyi; juda ingichka go'sht bo'laklari (an'anaviy ravishda mol go'shti, ammo dengiz mahsulotlari, cho'chqa go'shti va boshqa xilma-xilliklar mavjud) ularni bir zumda pishirish uchun issiq suvdan qisqa vaqt o'tgach, keyin lazzatli sousga botiriladi

Psevdo-G'arb taomlari

Omuraysu

Butun Yaponiya bo'ylab siz g'arbiy taomlarni taqdim etadigan kafe va restoranlarni topishingiz mumkin (洋 洋) yōshoku) mashhur frantsuz xamir ovqatlarining molekulyar darajadagi uglerod nusxalaridan tortib makkajo'xori va kartoshka pizza va spagetti omletlari singari deyarli tanib bo'lmaydigan yaponlashtirilgan idishlargacha. Yaponiyada joylashgan bir nechta mashhur taomlarga quyidagilar kiradi:

• hambagu (ハ ン バ ー グ) - McDonald's bilan aralashmaslik kerak xamba, Gamburg biftekining bu versiyasi - bu sosli va qo'shimchalar bilan mustaqil gamburger patty
• omuraisu (オ ム ラ イ ス) - ketletik qo'g'irchog'i bilan omletga o'ralgan guruch
• wafū sutēki (和風 ス テ ー ー キ) - soya sousi bilan yaponcha tayyorlangan biftek
• korokke (コ ロ ッ ケ) - odatda go'sht va piyoz bilan birga kartoshka bilan to'ldirilgan kroketlar
• karu raisu (カ レ ー ラ イ ス ス) - yaponcha uslubdagi kori, guruch bilan xizmat qiladigan yumshoq jigarrang kori; sifatida ham mavjud katsu karē qovurilgan cho'chqa go'shti kotleti bilan

Yapon-xitoy taomlari

Xitoy taomlari (中華 料理 chūka ryōri) Yaponiyada Xitoyda deyarli tanib bo'lmaydigan darajada moslashtirildi. Ramen, ehtimol, bunday idishlarning eng yaxshi tanilgani bo'lsa, boshqalari juda ko'p. Bularni ko'pincha xitoylik restoranlarda, ramen do'konlarida va izakayalarda (erkin tarzda ta'riflanadigan) eyish mumkin.

• chashi (チ ャ ー シ ュ ー ー) - char siu kanton taomlari asosida. Qovurilgan kanton tilidagi asl nusxadan farqli o'laroq, yaponcha versiyada asal va soya aralashmasi pishiriladi (bu noto'g'ri so'z, chunki char siu-dagi kanton so'zi "qovurish" degan ma'noni anglatadi). Ko'pincha ramen bilan xizmat qiladi.
• gyōza (餃子) - shimoliy xitoylik jiaozi-dan olingan, odatda ramen do'konlarida sotiladi. Odatda qovuriladi va soya asosidagi tara sousli va chilli yog'idan tashkil topgan sho'ng'in sousi bilan xizmat qiladi.
• manjū (饅頭) - shimoliy xitoylik baozi-dan olingan, lekin odatda mazali plombalarning o'rniga shirin. Tuzli plombalarning turi ma'lum nikuman (肉 ま ん) Yaponiyada.
• ammo kakuni yo'q (豚 の 角 煮 煮) - Zhejiang oshxonasidan kelib chiqqan holda pishirilgan cho'chqa go'shti.

Delikateslar

Funazushi

Irabū jiru

• Ovqatlarni iste'mol qiling (す っ ぽ ん 料理, suppon ryouri) - bu softshell toshbaqasidan foydalanadigan idish. Uni issiq qozon sifatida iste'mol qilinadi yoki qovuriladi. Tovuq go'shtiga o'xshash tuzilish va ta'mga ega. Qobiq qismi jelatinlidir. Bu ozuqaviy boyitish uchun yaxshi deb aytilgan.
• Funazushi (鮒 寿司 is) - bu guruchda va xurmo piyozida krujka karpini tuzlash va fermentatsiyalash orqali tayyorlangan sushi. Bu sushining asl shakli va sushini pishirishning eng qadimgi usuli ekanligi aytiladi. Bu maxsus taom Biwa ko'li (B, biwako).
• Kusaya (く さ や) - quritilgan baliq, masalan kusaya ziru deb nomlangan fermentlangan suyuqlikda ot skumbriya kabi baliqlarni tuzlash. Uning mazasi kuchli, ammo o'ziga xos hidi bor. Bu maxsus taom Izu orollari (伊豆 諸島, izusyoto).
• Kuchiko (く ち こ) - dengiz bodringining quritilgan gonadasi. Bu maxsus taom Noto yarimoroli (能 登 半島, notohanto).
• Konowata (こ の わ た) - dengiz bodringining tuzlangan ichaklari.
• Fugu no ransou no nukazuke (ふ ぐ の 卵 巣 巣 の 糠 漬 漬 け) - bu o'lik zaharli puffer baliqlarining tuxumdonini tuzlash va yana guruch kepagi ichiga tuzlab, zaharni olib tashlash orqali qilingan ovqat. Faqatgina ishlab chiqarishga ruxsat beriladi Ishikava.
• Unagi yo'q Sashimi (鰻 の 刺身) - agar siz uni xom ashyo bilan iste'mol qilsangiz, ilon qoni zaharli hisoblanadi, ammo biz qon va zaharni butunlay olib tashlaymiz va sashimi sifatida iste'mol qilamiz. Bu kamdan-kam uchraydigan taom, u erda siz uni yeyishingiz mumkin bo'lgan restoranlari kam. Uni ichish mumkin Hamamatsu.
• Dengiz shitirlashi (ホ ヤ, hoya) tashqi ko'rinishidan dengiz ananasi deyiladi. Tozalik yo'qolganda, u o'ziga xos hidga ega, ammo yangisi engil hidga ega va yaxshi ta'mga ega. Miyagi va Xokkaydo ishlab chiqarish maydonlari bilan mashhur.
• Yagi no sashi (ヤ ギ の 刺身) - echki go'shti sashimi. Yirtqich hayvon hidiga o'xshaydi. Bundan tashqari, echki moyaklaridagi sashimi sashimi mavjud. Uni ichish mumkin Okinava.
• Irabū jiru (イ ラ ブ ー ー 汁) - bu dengiz ilonidan tayyorlanadigan sho'rva. Uni ichish mumkin Okinava.

Hasharotlarning parhezi (昆虫 食) G'arb madaniyati qabul qilingan va go'sht iste'mol qilish keng tarqalgan 1870-yillardan oldin, Yaponiyada oqsilning asosiy manbai dengizda tutilgan baliqlar bo'lgan, ammo yangi baliq bo'lmagan ba'zi tog'li hududlarda uning o'rniga hasharotlar iste'mol qilingan. baliq oqsil manbai bo'lib, hozirgi kunda ham madaniyatning bir qismi sifatida hasharotlar iste'mol qilinadigan mintaqalar mavjud.

Inago tsukudani yo'q

• Inago tsukudani yo'q (い な ご の 佃 佃 煮) - soya sousi va shakar bilan chigirtkalarning shirin va sho'r pishirilgan taomidir. Kabi tog'li hududlarda iste'mol qilinadi Nagano, Gifu, Gunma va Yamagata.
• Zazamushi no tsukudani (ざ ざ む し し の 佃 煮 煮) - soya sousi va shakar bilan lmayfly yoki plecopteraning shirin va sho'r pishirilgan taomidir. [Kamiina] mintaqasida iste'mol qilinadi Nagano Prefektura.
• Xachinoko no tsukudani (は ち の こ の の 佃 煮) - soya sousi va shakar bilan apanteles glomerata va boshqa asalari lichinkalarining shirin va sho'r pishirilgan taomidir. U egan Gifu va Nagano.

Hududiy mutaxassisliklar

Chet elda odatdagi yapon restoranida topadigan narsalarning aksariyati aslida mamlakatning turli mintaqalaridan to'plamdir. Yaponiyada oshxonalar har mintaqada bir-biridan farq qiladi va siz ko'pincha mintaqaviy mutaxassisliklarni topasiz (特 特 tokusanhin), ba'zilari hatto bitta shaharga xosdir. Ushbu mintaqaviy mutaxassisliklar ko'pincha Yaponiyaning boshqa joylarida bo'lmagan mahalliy ingredientlardan foydalanadi, shuningdek ta'mi juda aniq. Yaponlar ko'pincha ularni restoranlardan va sayohat qilishganda esdalik sovg'alari sifatida izlashadi.

Xokkaydo

Tinch okeanining shimoliy qismida joylashgan bu eng shimoliy yapon orolining suvlari sizning stolingizga taqdim etiladigan mo'l-ko'l dengiz maxsulotlariga ega:

• Chingizxon barbekyu (zhんn す す か ん / ジ ン ギ ス カ カ ン jingisukan) - marinadlangan qo'zichoq va qo'y go'shti, sabzavotlarning yuqori qismida, panjara ustida. Odatda kommunal ravishda yoqadi.
• Ishikari Nabe (zhāng phi) - miso asosli bulonda sabzavot bilan qovurilgan losos bo'laklaridan iborat nabemono taom.
• Squid noodles (い か 素 麺) Ika Soumen) - kalamar juda ingichka makaronga o'xshash bo'laklarga bo'linib, somen singari cho'milayotgan sous bilan iste'mol qilinadi.
• Ruibe (ル イ ベ -) - ingichka dilimlenmiş xom va yarim muzlatilgan losos. An'anaviy ravishda tashqarida muzlatilgan, u og'izda eriydigan ta'mni qoldiradi.
• Ramen (ラ ー メ メ ン) - Yaponiya bo'ylab hamma joyda tarqalgan ramenli taomni bu erda ko'plab variantlarda topish mumkin. Sapporo cho'chqa go'shti va miso asosli bulondan foydalanadigan miso ramen (味噌 ラ ー メ ン for), Hakodate esa shio ramen (塩 ラ ー メ ン,) bilan tanilgan, u cho'chqa va tuzga asoslangan bulyondan foydalanadi.

Tohoku (Shimoliy Xonsyu)

Yaponiyaning guruch panohi ularning an'anaviy laganlarida aks etadi:

• Vanko Soba (わ ん こ そ そ ば) - Ivate prefekturasidan kelib chiqqan, garnitürlü sobaning ozgina taomini eyishingiz mumkin.
• Kiritanpo (き り た ん ぽ ぽ) - silindrlarga solib pishirilgan va pishirilgan pishirilgan guruch keki. Odatda miso bilan xizmat qiladi.
• Gyūtan (牛 タ ン) - panjara qilingan mol go'shti tili, odatda yakiniku yoki yakitori restoranlarida xizmat qiladi.
• Ivate prefekturasining poytaxti Moriokada juda ko'p koreys aholisi bor naengmyeon (sovuq makaron) va jajangmyeon (qora noodle) yapon ta'miga moslashtirilmoqda.

Kanto (Tokio metropoliteni)

Monjayaki

• Monjayaki (もも じ じ ゃ 焼 き き) - Worcestershire sous-aromati bilan tayyorlangan xamir, istagan va pishirilgan har qanday qo'shimchalarga aralashtiring. Bu okonomiyakiga o'xshaydi, ammo xamir to'liq qotib qolmaydi, shuning uchun siz spatula bilan ozgina olib, yeysiz. Ko'pgina restoranlarda siz uni o'zingiz pishirasiz (xodimlar yordam berishlari mumkin, chunki bu to'g'ri texnikani bilishni talab qiladi) va u an'anaviy ravishda bir vaqtning o'zida bitta kichkina spatula bilan to'g'ridan-to'g'ri panjaradan yeyiladi.
• Chankonabe (鍋 ち ゃ ん こ こ な べ) - baliq yoki tovuq sho'rvasida turli xil sabzavotlar qo'shilgan tovuq va mol go'shti tarkibidagi oqsilli sho'rva. Odatda sumo kurashchisining dietasi sifatida.
• Sushi (寿司) - ayniqsa Nigiri, Tokugawa Shogunatining hokimiyat tepasi, hozirda Tokio nomi bilan tanilgan Edodan kelib chiqadi. Yaponiyaning eng yaxshi va eksklyuziv sushi restoranlarining aksariyati Tokioda joylashgan bo'lib, ushbu uslubdagi sushi shunday tanilgan: edomaezushi (江 戸 前 寿司).
• Shoyu ramen (醬油 ラ ー メ メ ン) - bu taomning Tokioning variantida cho'chqa va soya sousiga asoslangan bulyondan foydalaniladi.

Chubu va Tokay (Nagoya va Markaziy Xonsyu)

• Unagi (う な ぎ) - soya asosidagi sousga botirib, qovurilgan panjara. Odatda guruch bilan o'zi xizmat qiladi.
• Misokatsu (味噌 カ ツ) - ustiga miso sousi solingan qovurilgan go'shtli kotlet
• Jibu-ni (y thu phi) - un, mavsumiy sabzavotlar va Kanazavadagi sudare-fu (bug'doy kleykovina) ixtisoslashgan o'rdak bilan Dashi stew.
• Hōtō (ほ う と う) - sabzavotli miso sho'rvasida tekis va keng udon

Kansai (Osaka metropoliteni)

Okonomiyaki

• Okonomiyaki (zh好ng yみng yきn) - Osaka ustun uslubning uyi okonomiyaki. So'zma-so'z "istaganingizcha pishiring", bu siz tanlagan go'sht, dengiz maxsulotlari va sabzavotli plomba bilan bug'doy-karam xamiriga asoslangan, sous, mayonez, bonitsa donalari, quritilgan dengiz o'tlari va tuzlangan zanjabil bilan maydalangan bug'doy-karam xamiriga asoslangan yapon pancake-pizza. . Ko'p joylarda siz uni o'zingizning stolingizda pishirasiz.
• Takoyaki (zhたng thu焼ng) - bug'doy uniga asoslangan xamirdan yasalgan va maxsus shakllangan idishda pishirilgan, ahtapot bilan to'ldirilgan va Worcestershire sousi bilan ishlangan shar shaklida yapon atıştırmalıkları. Akakashidan (variety 焼 き ak - akahaski yaki) turli xil ovqatlar iste'mol qilishdan oldin tuxum xamiridan tayyorlangan va baliq sho'rvasiga botirilgan.
• Funa Zushi (鮒 寿司) - Crucian karp tuxumlari tuz bilan tuzlangan, so'ngra bug'langan guruch, bir necha oy davomida pishloq ta'mini qoldiradi. Bu sushi oldingisi deb aytilgan.
• SOS (ソ ー ー ス) - Sous - yapon taomlari stoli uchun ajralmas ziravor. Ayniqsa, Osakada sous juda ko'p ishlatiladi va okonomiyaki, takoyaki, yakisoba, tonkatsu va kushikatsu kabi turli xil idishlarda ishlatiladi. Yaponiyada "sous" so'zining malakasiz ishlatilishi "Worcestershire sous" ga o'xshash "chuno sous", "tonkatsu sous" va "okonomiyaki sous" kabi souslarni anglatadi.

Chugoku

• Okonomiyaki (お 好 み 焼 き き) - Osaka versiyasidan farqli o'laroq, Xirosima-stil okonomiyaki bir-biriga aralashmasdan, balki qatlamli. Odatda yakisoba noodle va juda ko'p karamni o'z ichiga oladi. Qatlamni bajarish hiyla-nayrang tufayli, Xirosima-yakini ko'pincha oshpazlar pishiradi. An'anaga ko'ra, unda mayonez yo'q edi (bu Osaka qo'shimchasi), ammo bugun siz uni xohlagancha to'ldirishingiz mumkin.
• Izumo soba (出 雲 そ ば ば) - sousni to'kib tashlagan grechka makaronlari. Issiq yoki sovuq holda iste'mol qilish mumkin.
• Okayama Bara-zushi (岡山 ば ら 寿司 寿司) - Edo davrida mashhur bo'lgan dengiz mahsulotlarining rang-barang aralashmasi, mahalliy daymioning "stol ustidagi bitta taom" buyrug'ini aylanib o'tish usuli sifatida. Bu buyruq tejamkorlik va soddalikni kuchaytirishni nazarda tutgan edi, ammo mahalliy aholi bu taomni qonuniy isyon sifatida ishlatib, mo'l-ko'l xilma-xilligi va ko'p miqdorda dengiz maxsulotlari bilan "bitta taom" yaratdi.
• Fugu (ふ ぐ) - Shimonoseki fugu poytaxti (portlovchi baliq) sifatida tanilgan.

Shikoku

• Katsuo no tataki (カ ツ オ の た た た き) - taniqli taom Kochi
• Sanuki udon (讃 岐 う ど ん) - Takamatsu "udon mamlakati" nomi bilan tanilgan

Kyushu

• Basashi (bāng) - ot go'shti sashimi, Kumamoto ixtisosligi
• Tonkotsu ramen (豚 骨 ラ ー メ ン) - shuningdek, Hakata ramen (博 博 多 ー メ ン ン) nomi bilan ham tanilgan. Hamma joyda tarqalgan ramenning lokal varianti, bulyon bulutli oq rangga va qalin zichlikka yetguncha cho'chqa suyagini qaynatish orqali tayyorlanadi. Muqobil nomidan ko'rinib turibdiki, u Fukuoka shahridagi Hakata tumanidan kelib chiqqan.

Ovqatlanish joylari

Restoranlar

Qovurilgan taroqlar teishoku

Oziq-ovqat mahsulotlari chiptalarini sotadigan mashinalar

Restoranlarning soni (レ ス ト ラ ン) resutoran) in Japan is stupendous, and you will never run out of places to go. For cultural and practical reasons, Japanese almost never invite guests to their homes, so socializing nearly always involves eating out. As a result, eating out is generally cheaper than in Western countries (though still expensive by Asian standards) if you stick to a basic rice or noodles meal at a local joint, though at the other end of the spectrum, fine dining can be very expensive indeed.

According to the Michelin Guide, which rates restaurants in major cities around the world, Tokyo is the most "delicious" city in the world with over 150 restaurants that received at least one star (out of three). In comparison, Paris and London received a total of 148 between them.

Most Japanese-style restaurants have lunchtime teishoku (定食), or fixed set meals. These typically consist of a meat or fish dish, with a bowl of miso soup, pickles, and rice (often with free extra helpings). These can be as inexpensive as ¥600 yet ample enough even for large appetites. Menus will, for most establishments, be in Japanese only; however, many restaurants have models (many in exquisite detail) of their meals in their front window, and if you can't read the menu it may be better to take the waiter or waitress outside and point at what you would like. You might also find these types of set meals at dinner. If you opt for alakart, you may be charged a fee (generally ¥1000) to order alakart.

Many cheap chain eateries have vending machines where you buy a ticket and give it to the server. At most of these restaurants, you'll have to be able to read Japanese to use them, though. At some restaurants, there will be surprisingly lifelike plastic samples or photographs of the food labeled with names and prices. It is often possible to match the price, along with some of the kana (characters) to the choices at the machine. If you're open-minded and flexible, you might get shōyu (soy sauce) ramen instead of miso (fermented soy bean) ramen or you might get katsu (pork cutlet) curry instead of beef curry. You'll always know how much you're spending so you'll never overpay. If your Japanese language skills are limited or non-existent, these restaurants with vending machines are really quite comfortable places because there is limited or no conversation required at these establishments. Most of the customers will be in a hurry, the hired help will usually not be interested in making conversation and will just read your order when they take your ticket and the water/tea, napkins, and eating utensils are either supplied automatically or self-service. Some other places have all-you-can-eat meals called tabehōdai (食べ放題), byuffe (ビュッフェ, "buffet"), or baikingu (バイキング "Viking", because "smorgasbord" would be too hard to pronounce in Japanese).

Yaxshi ovqatlanish

Ryōtei Ukiyo (料亭 宇喜世), whose building is a registered tangible cultural property

Japan, along with France, is considered by many to be one of the world's centers of fine dining and there is an abundance of fine dining options in Japan. Tokyo is home to more Michelin star restaurants than any other city in the world, and Japan is tied with France for first place as the country with the most Michelin star restaurants. Unfortunately, Japanese fine dining is notoriously inaccessible to foreign visitors; online bookings are typically not an option, staff typically speak little to no English, and most fine dining establishments do not accept reservations from new customers without an introduction from one of their regular diners. In some cases, your hotel concierge may be able to score you a reservation at one of these places provided you make the request well in advance, though this is generally only possible if you stay in the most expensive luxury hotels. Also keep in mind that unlike in other countries, many fine dining establishments do not accept credit cards, and you will be expected to pay for your meal in cash.

For those who wish to experience top end Japanese style fine dining, there are the super exclusive ryōtei (料亭), the Michelin three-star restaurants of the Japanese food world, which serve gourmet kaiseki (会席 or 懐石) meals of a dozen or more small courses prepared from the very best and freshest seasonal ingredients. You will be looking at upwards of ¥30,000 per head for an experience.

Besides kaiseki, there are also many fine dining restaurants that specialise in sushi, and others specialising in tempura. In both these instances, the chef typically prepares each course in front of you, and serves it directly onto your plate. In addition, there are number of restaurants which attempt to serve French-Japanese fusion cuisine, using the finest ingredients from both, often with interesting and surprisingly tasty results.

Traditional Japanese inns (qarang Ryokan) are a common way for travellers to enjoy a fine kaiseki meal. The elaborate meals featuring local seasonal ingredients are considered an essential part of a visit to a ryokan, and factor heavily into many people's choice of inn. Some ryokan are notable destinations specifically because of their food rather than their hot springs or accommodations.

Tez tayyorlanadigan ovqat

Japanese fast food restaurants offer decent quality at reasonable prices. Many chains offer interesting seasonal choices that are quite tasty. Some chains to look out for:

• Yoshinoya (吉野家), Matsuya (松屋), and Sukiya (すき家) are gyūdon (beef bowl) specialists.
• Tenya (てんや) serves the best tempura you'll ever eat for less than ¥500.
• MOS Burger seems like just another fast food chain, but actually has a pretty interesting menu — for hamburgers with a twist, how about grilled eel between two rice buns? Notice also the list of local produce suppliers posted in each shop. Made to order, so guaranteed fresh, and unlike some fast-food places, MOS Burger products generally look like their advertising photos. A bit more expensive than McDonald's, but worth the extra. MOS stands for "Mountain, Ocean, Sun," by the way.
• Freshness Burger tries to be a bit less fast-foody and more like an "all-American" joint. The food's decent, but just be prepared for the tiniest burgers you've ever seen.
• Beckers, fast-food burger restaurants operated by JR, are often found in and near JR stations in greater Tokyo and Yokohama. Beckers offers made to order burgers and Menchi burgers (minced black pork). Unlike most shops, their buns are fresh and baked inside the stores. Unused buns are thrown away if not used 1.5 hours after baking them. Their Pork Teriyaki burger is awesome. They also offer poutine, a French Canadian snack consisting of french fries, gravy and cheese. The chili topping needs to be tried. More often than not, you can pay with the JR Suica traincard.
• Ootoya (大戸屋) is really too good to call fast food, with a menu and atmosphere that matches any "home-style" Japanese restaurant. While there are illustrated menus on signboards, ordering can be confusing: at some stores you order at the counter before taking a seat, while at others servers come to your table.
• Soup Stock Tokyo is a trendy soup kitchen chain that serves delicious soup all-year round, with a selection of cold soups in summer. It is a bit more expensive than most other fast food chains but you may consider it a healthier alternative to burgers.
• Lotteria is a standard burger-type place.
• First Kitchen offers a few dishes outside of the standard fast-food fare, including pasta, pizza, and fries with a wide assortment of flavorings.
• Coco Ichibanya serves Japanese style curry rice with a vast array of ingredient choices. English menus available

American fast food chains are also present, including McDonald's (マクドナルド Makudonarudo) va Kentukki qovurilgan tovuqi (ケンタッキーフライドチキン Kentakii Furaido Chikin). McDonald's restaurants are almost as ubiquitous as vending machines.

There are also a number of Japanese "family restaurants", serving a wide variety of dishes, including steak, pasta, Chinese style dishes, sandwiches, and other foods. Though their food is relatively uninteresting, these restaurants usually have illustrated menus, so travellers who cannot read Japanese can use the photos to choose and communicate their orders. Some chains across the country are:

• Jonathan's is probably the most ubiquitous local chain. Skylark is owned by the same company and has similar fare, including a cheap and unlimited "drink bar," which makes these restaurants good places for reading or resting over extended periods. Denni also has many stores in Japan.
• Royal Host tries to market itself as a bit up-scale.
• Sunday Sun is reasonable, with decent food and menus.
• Volks specializes in steaks, and offers a large salad bar.

Convenience stores

Food at Lawsons

If you're travelling on the cheap, Japan's numerous convenience stores (コンビニ konbini) can be a great place to grab a bite to eat, and they're almost always open 24/7. Major chains include 7-o'n birinchi, Lousonva Family Mart. You can find instant noodles, sandwiches, meat buns, and even some small prepared meals, which can be heated up in a microwave right in the store. An excellent option for food on the go is onigiri (yoki omusubi), which is a large ball of rice stuffed with (say) fish or pickled plum and wrapped in seaweed, and usually cost around ¥100 each.

Most convenience stores in Japan also have a restroom located in the back. While most of the stores located in suburban and rural areas will let customers use their bathrooms, many in large cities, especially those in downtown areas and amusement districts of Tokyo and Osaka, will not. Therefore, you should ask whether you can use the bathroom at the cashier first, then buy an item later if you want to show your appreciation.

Supermarkets and department stores

Depachika

For those on a budget, most supermarkets (sūpā) have a wide variety of ready-to-eat meals, bentos, sandwiches, snacks and the like, generally cheaper than convenience stores. Some supermarkets are even open 24 hours a day.

Another great place to find affordable and overwhelming amounts of food: department store basements. They are often huge spaces filled with expansive amounts of fresh food from throughout the country and local dishes. You can get bento boxes, take out food on a stick, bowls of soup, and often find samples of treats to try. Desserts are also plentiful, and department stores are great places to browse with the locals. You can also find restaurants in every single department store, often on the top floors, serving a variety of genres of food in nice settings and varied prices.

Sifatida tanilgan depachika (デパ地下), the department store basement food court, featuring dozens of tiny specialist stalls dishing up local specialties ranging from exquisitely packed tea ceremony candies to fresh sushi and Chinese takeaway. They're often a little upmarket pricewise, but almost all offer free samples and there are always a few reasonably priced ones in the mix. In the evenings, many slash prices on unsold food, so look for stickers like hangaku (半額, "half price") or san-wari biki (3割引, "30% off") to get a bargain. 割 means "1/10" and 引 means "off".

Dietary restrictions

Despite its image as light and healthy cuisine, everyday Japanese food can be quite heavy in salt and fat, with deep-fried meat or seafood being prominent. Packaged food also may use a lot of sugar even in savory items such as bread.

Eating vegetarian

A shōjin ryōri ovqat

Due to foreign influence, there are an increasing number of vegetarian and vegan restaurants in the largest cities of Tokyo, Osaka, and Kyoto, and even small towns and rural inns are starting to offer vegetarian options. Outside of those options, vegetarians (much less vegans) may have serious difficulty finding a meal that does not include animal products to some degree, particularly as the near-ubiquitous Japanese soup stock dashi is usually prepared with fish and often pops up in unexpected places like miso, rice crackers, curry, omelettes (including tamago sushi), instant noodles and pretty much anywhere salt would be used in Western cuisine. (There is a kelp variant called kombudashi, but it's fairly uncommon.) Soba va udon noodle soups, in particular, virtually always use bonito-based katsuodashi, and typically the only vegetarian-safe item on the menu in a noodle shop is zarusoba, or plain cold noodles — but even for this the dipping sauce typically contains dashi.

An excellent option is the kaiten (conveyor belt) sushi shop. Westerners tend to associate sushi with fish, but there are several kinds of rolled sushi available in these shops that does not include fish or other marine creatures: kappa maki (cucumber rolls), nattō maki (sushi filled with stringy fermented soy beans, an acquired taste for many), kanpyō maki (pickled-gourd rolls), and, occasionally, yuba sushi (made with the delicate, tasty 'skin' of tofu). These types of sushi tend to be less popular than the sushi using marine animal products, so you may not see them revolving in front of your eyes on the conveyor belt. Just shout out the name of the type of sushi you want and the sushi chef will prepare it for you right away. When you are ready to leave, call the waitress over and she'll count your plates. The vegetarian sushi options are always inexpensive.

For anyone living in big cities, especially Tokyo, an excellent option is organic or macrobiotic food, known as shizenshoku (自然食). While "vegetarian food" may sound boring or even unappetizing to Japanese ears, shizenshoku is quite in vogue as of late, although meals may cost about ¥3000 and menus may still contain seafood items. While considerably harder to find, it's worth looking out for a restaurant (often run by temples) that offers shōjin ryōri (精進料理), the purely vegetarian cuisine developed by Buddhist monks. This cuisine is highly regarded and thus often very expensive, but is often available at reasonable prices if you stay at temples.

Fortunately, traditional Japanese cuisine contains an ample amount of protein through its great variety of soy products: tofu, miso, nattōva edamame (tender green soy beans in their pods), for example. In the prepared food sections of supermarkets and department store basements, you can also find many dishes including various types of beans, both sweet and savory.

Eating halal

Travelers with halal dietary restrictions (not eating pork) are given special attention in Japan. The JNTO has a dedicated website that lists all restaurants that are certified halal, and the location of mosques and prayer rooms all across the country.

Muslim travelers should look for food that indicates if they are served with pork (豚肉 butaniku or ポーク pōku) or indicate to the server that you refrain from it. Sushi restaurants are often the safest bet since all of their meats are seafood, while ramen stalls are the places where one should exercise caution.

Eating kosher

As there is no local Jewish community in Japan, kosher food is very hard to come by. That said, there is a community of Jewish expatriates from Western countries, and there are two Chabad houses in Tokyo catering to that community. Your best bet in finding kosher food is to contact them for assistance.

Allergiya

Bakery item with allergen label: contains wheat, milk and eggs, but no buckwheat or peanuts

Travelling in Japan with life-threatening food allergies (アレルギー arerugī) very difficult. Awareness of severe allergies is low and restaurant staff are rarely aware of trace ingredients in their menu items. Japanese law requires that seven allergens be listed on product packaging: eggs (卵 tamago), milk (乳 nyū), wheat (小麦 komugi), buckwheat (そば or 蕎麦 soba), peanuts (落花生 rakkasei or ピーナッツ pīnattsu), shrimp (えび ebi) and crab (かに kani). Sometimes these are listed in a handy table, but more often you'll need to read the tiny print in Japanese only. Packaging is also often less than helpful for anything outside these seven, with ingredients like "starch" (でんぷん denpun) or "salad oil" (サラダ油 sarada-abura) that can contain basically anything.

A serious soy (大豆 daizu) allergy is basically incompatible with Japanese food. The bean is used everywhere, not just the obvious soy sauce and tofu, but also things like soybean powder in crackers and soybean oil for cooking.

Keeping a strictgluten-free diet while eating out is also close to impossible, as celiac disease is very rare in Japan. Most common brands of soy sauce and mirin contain wheat, while miso is often made with barley or wheat. While sushi is traditionally made with 100% rice vinegar and pure wasabi root, commercially prepared sushi vinegar and wasabi may both contain gluten. If you have some tolerance, though, Japan and its vast variety of rice dishes is quite navigable. Esa udon va ramen noodles are both made from wheat, and soba noodles are usually 80:20 buckwheat/wheat, tōwari yoki jūwari (十割り) soba is pure buckwheat and thus gluten-free, although the stock it's cooked in or served with will usually have trace quantities.

Avoiding sut mahsulotlari products is straightforward, as they are uncommon in traditional Japanese cuisine. Butter (バター bataa) does make an occasional appearance, but is usually mentioned by name. Pseudo-Western dishes also often feature dairy, so be cognizant of this if you are lactose intolerant.

Yong'oq or other tree nuts are basically not used in Japanese cooking, with the exception of a few snacks and desserts, where their presence should be obvious (and marked in the ingredients). Peanut oil is rarely used.

Qarang § Eating vegetarian above for the difficulty of avoiding fish and shellfish.

Ichimliklar

Sake

The Japanese drink a lot: not only green tea in the office, at meetings and with meals, but also all types of alcoholic beverages in the evening with friends and colleagues. Many social scientists have theorized that in a strictly conformist society, drinking provides a much-needed escape valve that can be used to vent off feelings and frustrations without losing face the next morning.

In Japan, the drinking age is 20 (as is the age of majority and smoking age, for that matter). This is notably higher than most of Europe and the Americas (excepting the United States). However, ID verification is almost never requested at restaurants, bars, convenience stores or other purveyors of liquor, so long as the purchaser does not appear obviously underage. The main exception is in the large clubs in Shibuya, Tokyo, which are popular with young Tokyoites and during busy times will ID everyone entering the club.

Drinking in public is legal in Japan, as is public intoxication. It's especially common to drink at festivals and hanami. It's also not unusual to have a small drinking party on the bullet trains.

Beverage vending machines galore

Where to drink

If you're looking for an evening of food and drink in a relaxed traditional atmosphere, go to an izakaya (居酒屋, Japanese-style pub), easily identified by red lanterns with the character 酒 ("alcohol") hanging out front. Many of them have an all-you-can-drink (飲み放題 nomihōdai) deals at about ¥1,000 for 90 minutes (on average), although you will be limited to certain types of drinks. Very convenient, an izakaya will usually have a lively, convivial atmosphere, as it often acts as a living room of sorts for office workers, students and seniors. Food is invariably good and reasonably priced, and in all, they are an experience not to be missed.

While Western-style bars can also be found here and there, typically charging ¥500-1,000 for drinks, a more common Japanese institution is the snack (スナック sunakku). These are slightly dodgy operations where paid hostesses pour drinks, sing karaoke, massage egos (and sometimes a bit more) and charge upwards of ¥3,000/hour for the service. Tourists will probably feel out of place and many do not even admit non-Japanese patrons.

Dedicated gay bars are comparatively rare in Japan, but the districts of Shinjuku ni-chome in Tokyo and Doyama-cho in Osaka have busy gay scenes. Most gay/lesbian bars serve a small niche (muscular men, etc.) and will not permit those who do not fit the mold, including the opposite sex, to enter. While a few are Japanese only, foreigners are welcome at most bars.

Izakaya, bars and snacks typically have cover charges (カバーチャージ kabā chāji), usually around ¥500 but on rare occasions more, so ask if the place looks really swish. In izakayas this often takes the form of being served some little nibble (お通し otōshi) as you sit down, and no, you can't refuse it and not pay. Some bars also charge a cover charge va an additional fee for any peanuts you're served with your beer.

Karaoke parlors serve drinks and snacks, which is a fun way to drink and party noisily at the same time. Orders are placed via a phone on the wall, by pressing a button to summon staff, or in high-tech ones using the karaoke machine's tablet or remote control.

Vending machines (自動販売機 jidōhanbaiki, yoki jihanki in slang) are omnipresent in Japan and serve up drinks 24 hours a day at the price of ¥120-150 a can/bottle, although some places with captive customers, including the top of Mount Fuji, will charge more. In addition to cans of soft drinks, tea and coffee, you can find vending machines that sell beer, sake and even hard liquor. In winter, some machines will also dispense hot drinks — look for a red label with the writing あたたかい (atatakai) instead of the usual blue つめたい (tsumetai). Vending machines that sell alcoholic beverages are usually switched off at 23:00. Also, more and more of these machines, especially those near a school, require the use of a special "Sake Pass" obtainable at the city hall of the city the machine is located in. The pass is available to anyone of 20 years of age or over. Many vending machines at stations in the Tokyo metropolitan area accept payment using the JR Suica or PASMO cards.

• Green and black choy is the traditional non-alcoholic drink. Tea is drunk straight, without milk or sugar.
• Kofe, usually black and sweet, has been popularized in modern times. Vending machines for hot coffee, served in aluminum cans, are a Japanese specialty.
• Sake is a fermented rice beverage, with a status comparable to that of wine elsewhere.
• Shōchū (焼酎) is a distilled rice liquor that originated in Kyūshū.
• Awamori (泡盛) is an Okinawan distilled rice liquor, similar to shochu but with a different taste.
• Though Japanese production of beer, vino and whiskey has a short history, their quality rivals Western competitors.

Sake/nihonshu

Yassi sakazuki tray, a small choko cup and a wooden masu box

Sake is a fermented alcoholic beverage brewed from rice. Though often called "rice wine", in fact the sake making process is completely different from wine or beer making. The fermentation process uses both a mold to break down the starches and yeast to create the alcohol. The Japanese word sake (酒) can in fact mean any kind of alcoholic drink, and in Japan the word nihonshu (日本酒) is used to refer to what Westerners call "sake".

Sake is around 15% alcohol, and can be served at a range of temperatures from hot (熱燗 atsukan), to room temperature (常温 jō-on, or "cool" 冷や hiya), down to chilled (冷酒 reishu). Contrary to popular belief most sake is not served hot, but often chilled. Each sake is brewed for a preferred serving temperature, but defaulting to room temperature is in most cases safe. If you are inclined to have one hot or chilled in a restaurant, asking your waiter or bartender for a recommendation would be a good idea. In restaurants, one serving can start around ¥500, and go up from there.

Sake has its own measures and utensils. The little ceramic cups are called choko (ちょこ) and the small ceramic jug used to pour it is a tokkuri (徳利). Sometimes sake will be poured into a small glass set in a wooden box to collect the overflow as the server pours all the way to the top and keeps pouring. Just drink from the glass, then pour the extra out of the box and back into your glass as you go. Occasionally, particularly when drinking it cold, you can sip your sake from the corner of a cedar box called a masu (枡), sometimes with a dab of salt on the edge. Sake is typically measured in gō (合, 180 mL), roughly the size of a tokkuri, ten of which make up the standard 1.8 L isshōbin (一升瓶) bottle.

The fine art of sake tasting is at least as complex as wine, but the one indicator worth looking out for is nihonshu-do (日本酒度), a number often printed on bottles and menus. Simply put, this "sake level" measures the sweetness of the brew, with positive values indicating drier sake and negative values being sweeter, the average today being around 3 (slightly dry).

Sake is brewed in several grades and styles that depend upon how much the rice is milled to prevent off flavors, if any water is added, or if additional alcohol is added. Ginjō (吟醸) and daiginjō (大吟醸) are measures of how much the rice has been milled, with the daiginjo more highly milled and correspondingly more expensive. These two may have alcohol added primarily to improve the flavor and aroma. Honjōzō (本醸造) is less milled, with alcohol added, and may be less expensive; think of it as an everyday kind of sake. Junmai (純米), meaning pure rice, is an additional term that specifies that only rice was used. When making a purchase, price is often a fair indicator of quality.

A few special brews may be worth a try if you feel like experimenting. Nigorizake (濁り酒) is lightly filtered and looks cloudy, with white sediment at the bottom of the bottle. Turn the bottle gently once or twice to mix this sediment back into the drink. Though most sake ages badly, some brewers are able to create aged sake with a much stronger flavor and deep colors. These aged sake or koshu (古酒) may be an acquired taste, but worthwhile for the adventurous after a meal.

Worth a special mention is amazake (甘酒), similar to the lumpy homebrewed doburoku (どぶろく) version of sake, drunk hot in the winter (often given away free at shrines on New Year's Eve). Amazake has very little alcohol and it tastes pretty much like fermented rice glop (better than it sounds), but at least it is cheap. As its name implies, it is sweet.

If you are curious about sake, the Japan Sake Brewers Association has an online version of its English brochure. You can also visit the Sake Plaza yilda Shinbashi, Tokio and taste a flight of different sakes for just a few hundred yen.

Shochu

Shōchū (焼酎) is the big brother of sake, a stronger tasting distilled type of alcohol. There are largely two types of shōchū; traditional shōchū are most commonly made of rice, yam, or grain, but can be made of other materials like potatoes, too. The other is rather industrially made out of sugar through multiple consecutive distillation, often used and served as a kind of cooler mixed with juice or soda known as a chū-hai, short for "shōchū highball". (Canned chū-hai sold on store shelves do not use shōchū but even cheaper alcoholic material.)

Shōchū is typically around 25% alcohol (although some varieties can be much stronger) and can be served straight, on the rocks, or mixed with hot or cold water at your choice. Once solely a working-class drink, and still the cheapest tipple around at less than ¥1000 for a big 1L bottle, traditional shōchū has seen a resurgence in popularity, and the finest shōchū now fetch prices as high as the finest sake.

Suyuqlik

Umeshu (梅酒), inaccurately called "plum wine", is prepared by soaking Japanese ume plums (actually a type of apricot) in white liquor so it absorbs the flavor, and the distinctive, penetrating nose of sour dark plum and sweet brown sugar is a hit with many visitors. Typically about 10-15% alcohol, it can be taken straight, on the rocks (ロック rokku) or mixed with soda (ソダ割り soda-wari).

Whisky

Whisky (ウイスキー uisukī) has been popular in Japan for over 150 years. Japanese whisky (called, straightforwardly enough, ジャパニーズ・ウイスキー japanīzu uisukī) began almost a century ago as a fairly exacting recreation of the style of Scotch whiskies. Distilleries' modern efforts to broaden their range of styles without compromising quality have won Japanese whisky numerous international awards.

While fine Japanese whisky can certainly be had neat/straight (ストレート sutorēto) or on the rocks (オン・ザ・ロック on za rokku or simply ロック rokku), it's much more common to dilute it, the same as with shōchū. The most common preparation is a highball (ハイボール haibōru), 1 part whisky and 2 parts soda water over ice; the light flavor and easy drinkability (particularly in hot, muggy summers) suits Japanese palates and is very traditional. Another common drink uses cold mineral water (水割り mizu-wari) in the same proportions, or in the winter, hot water (お湯割り o-yu-wari).

Pivo

The siren song of cold draft beer, Kyoto

There are several large brands of Japanese beer (ビール bīru), including Kirin, Asaxi, Sapporova Suntory. A bit harder to find is an Okinawan brand, Orion, which is excellent. Yebisu is also a popular beer brewed by Sapporo. Most Japanese beers are dry pilsners, with strengths averaging 5%, which pair well with Japanese food but are definitely light in flavor. Even the few dark beers like Asahi Super Dry Black are actually dark lagers, so despite their color they're still not very full-bodied. Microbreweries are quickly picking up steam, and their kurafuto bia (クラフトビア "craft beer") or ji-bīru (地ビール "local beer") bring some welcome diversity to the market. You'll likely have to hunt around to find them, though; besides brewpubs and good liquor stores like the widespread Yamaya (店舗 or やまや), another good place to look is department store basements.

You can buy beer in cans of all sizes, but in Japanese restaurants, beer is typically served in bottles (瓶 axlat qutisi), or draft (生 nama meaning "fresh"). Bottles come in three sizes, 大瓶 ōbin (large, 0.66 L), 中瓶 chūbin (medium, 0.5 L) and 小瓶 kobin (small, 0.33 L), of which medium is the most common. Larger bottles give you the opportunity to engage in the custom of constantly refilling your companions' glasses (and having yours topped off as well). If you order draft beer, you each receive your own mug (jokki). In many establishments, a dai-jokki ("big mug") holds a full liter of brew.

Some Japanese bartenders have an annoying habit of filling half of your mug with head so that you only have half a glass of actual beer. Though the Japanese like their draft beer poured that way, you may find it irritating, especially when you pay ¥600 for a glass of beer as in many restaurants and bars. If you have the gumption to ask for less head, say "Awa wa sukoshi dake ni shite kudasai" ("Please, just a little foam"). You will baffle your server, but you may get a full glass of beer.

Guinness pubs have started appearing all over the country.

For those with a more humorous tastes in beer, try kodomo bīru (こどもビール, literally "children's beer"), a product that looks just like the real thing but was actually invented with children in mind (there is 0% alcohol content).

Happōshu and third beer

Thanks to Japan's convoluted alcohol licensing laws, there are also two almost-beers on the market: happōshu (発泡酒), or low-malt beer, and the so-called third beer (第3のビール dai-san no bīru), which uses ingredients like soybean peptides or corn instead of malt. Priced as low as ¥120, both are considerably cheaper than "real" beer, but lighter and more watery in taste. Confusingly, they are packaged juda similarly to the real thing with brands like Sapporo's "Draft One" and Asahi's "Hon-Nama", so pay attention to the bottom of the can when buying: by law, it will emas say ビール ("beer"), but will instead say 発泡酒 (happōshu) or, for third beers, the unwieldy moniker その他の雑酒(2) (sono ta no zasshu(2), yoritilgan "other mixed alcohol, type 2"). Try to drink moderately as both drinks can lead to nightmare hangovers.

Pivo bog'lari

During the summer months when it's not raining, many buildings and hotels have restaurants on their rooftops and serve dishes like fried chicken and french fries, as well as light snacks. The specialty is, of course, draft beer (生ビール nama-biiru). Siz katta krujkalar pivosiga buyurtma berishingiz yoki belgilangan vaqt davomida (odatda 2 soatgacha) davom etadigan (飲 み 放 題 nomihōdai) kursi uchun belgilangan narxni to'lashingiz mumkin. Kokteyl va boshqa ichimliklar ko'pincha siz ichishingiz mumkin bo'lgan to'plamlarning bir qismi sifatida ham mavjud.

G'arbiy sharob

Yapon vino aslida juda chiroyli, ammo boshqa mamlakatlar bilan taqqoslanadigan sharobdan taxminan ikki baravar ko'proq turadi. Bir nechta navlar mavjud va import qilingan sharob turli narxlarda mamlakat bo'ylab sotiladi. Ixtisoslashgan do'konlarda va yirik do'konlarda eng keng ko'lamli takliflarni taqdim etadigan yirik shaharlarda tanlov juda yaxshi bo'lishi mumkin. Yaponiyaning eng yirik vinochilik sohalaridan biri bu Yamanashi Prefektura va Yaponiyaning eng yirik ishlab chiqaruvchilardan biri Suntory vino zavodi va u erda ekskursiyalar mavjud. Qizil va oq sharobning aksariyati sovitiladi va xona haroratini olish qiyin bo'lishi mumkin (常温) jō-on) ovqat paytida sharob.

Choy

Matcha va an'anaviy shirinliklar, Kanazava

Hozirgacha eng mashhur ichimlik bu choy (お 茶 o-cha), deyarli har qanday ovqat bilan bepul ta'minlanadi, qishda issiq va yozda sovuq. Do'konlarning muzlatgichlari va savdo avtomatlarida butilkalar va qutilarda juda ko'p turli xil choy mavjud. G'arbiy uslubdagi qora choy deyiladi kōcha (紅茶); agar siz bu haqda aniq so'ramasangiz, yapon jigarrang yoki yashil choyini olishingiz mumkin. Xitoy oolong choyi (ウ ー ロ ン 茶) xron cha) ham juda mashhur.

Yapon choyining asosiy turlari:

• sencha (煎茶), oddiy yashil choy
• matcha (抹茶), sho'rvali kukunli tantanali yashil choy. Arzonroq navlari achchiq, qimmatroq navlari biroz shirin.
• hōjicha (ほ う じ 茶), qovurilgan yashil choy
• genmaicha (玄 米 茶), qovurilgan guruchli choy, ta'mi popkorn-y
• mugicha (麦 茶), yozda muzlatilgan xizmat bilan qovurilgan arpa ichimligi
• sobacha (そ ば 茶) - bu grechkani qovurish orqali tayyorlangan choy. Bu restoranlarda bepul taqdim etilishi mumkin, shuning uchun allergiyaga chalinganlarga ehtiyot bo'lish kerak.

Xuddi xitoy choylari singari, yapon choylari ham har qanday sut va shakardan foydalanmasdan toza holda ichiladi. Biroq, G'arb uslubidagi sutli choyni do'konlarda va Amerikaning tez ovqatlanish tarmoqlarining aksariyat qismida ham topish mumkin.

Uji ko'pincha "Yaponiyaning choy poytaxti" deb nomlanadi; u mashhur matcha, u ming yildan ortiq vaqt davomida ishlab chiqarilgan. Shizuoka Yaponiya choyining 45 foizini o'stiradi va 70 foizdan ortiq yapon choylari u erda qayta ishlanadi (hatto boshqa joylarda etishtirilgan bo'lsa ham). Kagosima eng yirik ikkinchi yetishtiruvchidir, bu erda iliq quyoshli iqlim va choy o'simliklarining turli navlari o'ziga xos, to'la ta'mga ega bo'lgan choylarni beradi.

Kofe

Kofe (コ ー ヒ ー kōhī) Yaponiyada juda mashhur, garchi bu odatdagi yapon nonushta tarkibiga kirmasa ham. Odatda u Evropa qahvasi bilan bir xil darajada pishiriladi; zaifroq, sug'orilgan kofe deyiladi Amerika. Konservalangan qahva (issiq va sovuq) biroz qiziquvchan va boshqa ichimliklar singari savdo avtomatlarida har bir qutiga taxminan 120 ¥ evaziga sotiladi. Kofe konservalarining aksariyati shirin, shuning uchun shakarsiz bo'lishni istasangiz, inglizcha "Qora" so'zi yoki or ("shakarsiz") kanji bilan markalarni qidirib toping. Kofeinsiz kofe Yaponiyada, hatto Starbucksda ham juda kam uchraydi, ammo ba'zi joylarda mavjud.

Yaponiyada ko'plab qahvaxonalar, shu jumladan Starbucks. Asosiy mahalliy zanjirlarga kiradi Doutor (arzon narxlari bilan tanilgan) va Excelsior. "Mister Donut", "Jonathan's" va "Skylark" singari bir nechta restoran, kofeinga juda qaram bo'lganlar uchun (yoki kechasi tunda ishlashni xohlamoqchi bo'lganlar) cheksiz miqdorda qahva to'ldiradi.

Qahvaxonalar

Starbucks deyarli AQShda bo'lgani kabi Yaponiyada ham o'z bayrog'ini o'rnatgan bo'lsa ham, yaponlar Kissaten (喫茶 店) uzoq tarixga ega. Agar chindan ham kofein zarbasini izlayotgan bo'lsangiz, Starbucks-ga yoki Doutor singari yaponiyaliklardan biriga boring. Ammo agar siz yomg'irdan, issiqdan yoki olomondan bir muddat chiqib ketmoqchi bo'lsangiz, the Kissaten shahar o'rmonidagi vohadir. Ko'pgina qahvaxonalar odatiy ish bo'lib, ular mijozlarining didini aks ettiradi. A Ginza qahvaxona, siz Ferragamosdan yuk ko'tarib olib, yuqori darajadagi xaridorlar uchun yumshoq "Evropa" dekorini va shirin pishiriqlarni topasiz. In Otemachi kofe do'koni, kostyum kiygan ishbilarmonlar o'z mijozlari bilan uchrashishdan oldin past stollar ustida o'tirishadi. In Roppongitun bo'yi qahvaxonalar, tungi boyqushlar klublar o'rtasida pauza qilishadi yoki ertalab poezdlar yana harakatlana boshlaguncha doza qilishadi.

Kissatenning o'ziga xos turi bu jazu kissa (ジ ャ ズ 喫茶), yoki jaz qahvaxonasi. Bular odatdagi kissatenlarga qaraganda qorong'i va tutun bilan to'ldirilgan bo'lib, gigant audio karnaylardan baland ovozda o'ynagan bebopga botib, harakatsiz va yolg'iz o'tiradigan o'ta jiddiy ko'rinishga ega jazz bufflari tez-tez uchraydi. Siz tinglash uchun jazz kissa-ga borasiz; suhbat katta no-no. (Shuningdek qarang § musiqa yuqorida.)

Boshqa bir filial - bu danwashitsu (談話 室), yoki dam olish xonasi. Tashqi ko'rinishini qimmatbaho kissatdan ajratib bo'lmaydi, ammo maqsadi aniqroq: biznes yoki bo'lajak turmush o'rtoqlar bilan uchrashish kabi masalalar bo'yicha jiddiy munozaralar. Barcha stollar alohida kabinalarda joylashgan, odatda bron qilish talab qilinadi va ichimliklar qimmat. Shunday qilib, agar siz faqat bir chashka qahva qidirsangiz, biriga kirib ketmang.

Alkogolsiz ichimliklar

Pokari ter

Yaponiyada noyob alkogolsiz ichimliklar ko'p va savdo avtomatlaridan tasodifiy ichimliklarni sinab ko'rish Yaponiyaning kichik sayohatchilarining quvonchlaridan biridir. Bir nechta eslatma o'z ichiga oladi Kalpis (カ ル ピ ス Karupisu), mazasiga ko'ra yoqimli ta'mga ega bo'lgan qatiq asosidagi alkogolsiz ichimliklar turi va mashhur Pokari ter (ポ カ リ ス エ ッ ト Pokari Suetto), Gatorade uslubidagi izotonik ichimlik. An'anaviy yapon alkogolsiz ichimliklari Ramune (ラ ム ネ), deyarli Sprite yoki 7-Up bilan bir xil, ammo g'ayrioddiy shishasi bilan diqqatga sazovordir, bu erda siz marmarni shishani ochish vositasi o'rniga truba ostidagi bo'sh joyga surasiz.

Ko'pgina amerikalik alkogolsiz ichimliklar markalari (Coca-Cola, Pepsi, Mountain Dew va boshqalar) keng tarqalgan. Parhez soda uchun yagona tanlov Diet Coke, Coke Zero yoki Diet Pepsi bo'ladi. Ixtisoslashgan oziq-ovqat do'konlari yoki Okinavadan tashqarida ildiz pivosini topish deyarli mumkin emas. Biroq, zanjabil ale juda mashhur va savdo avtomatlarida keng tarqalgan topilma. Kofeinlangan energetik ichimliklar ko'plab mahalliy brendlarda mavjud (odatda ginseng bilan quyiladi).

Yaponiyada "sharbat" atamasi (ジ ュ ー ス) jūsu) - bu har qanday alkogolsiz ichimliklar, shu jumladan hattoki Coca-Cola va boshqa shunga o'xshash narsalar uchun atamadir, shuning uchun agar siz istagan mevalarni siqib chiqaradigan bo'lsa, so'rang mevali sharbat (フ ル ー ツ ジ ュ ー ス). Bundan tashqari, 100% sharbatdan boshqa narsalar ham bor. Yaponiyadagi ichimliklar yorliqda meva tarkibining foizini ko'rsatishi shart (Masalan, 果汁 100%, kajū 100%); bu siz istagan aralashmaning sharbatini olishingizni ta'minlash uchun juda foydali bo'lishi mumkin.

Shirinliklar

Jou-namagashi (上 生 菓子 nam) - namagashi orasida yuqori sifatli qandolat. Bu siz tili va ko'zlari bilan bahramand bo'ladigan qandolat va gullarga va tabiiy manzaralarga taqlid qilib faslni namoyish etish uchun mo'ljallangan. U choy marosimi va sovg'alar uchun ishlatiladi.

Amezaiku, konfetdan yasalgan oltin baliq

Anpanning kesmasi, shirin azuki loviya xamiri to'ldirilgan bulochka

Konfet Yaponiyada yaxshi sotiladi, chunki bu qulay styuardessa sovg'asi omiyage an'ana. Ko'p do'konlarda, temir yo'l stantsiyalarida va hattoki ko'cha sotuvchilardan taqdimot uslubidagi konfet qutilarini sotib olishingiz mumkin. Faqatgina Osiyoda sotiladigan ta'mga o'xshash taniqli shakarlamalar, masalan, yashil choy KitKat shakarlamalar, qaytib kelganingizda mashhur sovg'alar bo'lishi mumkin.

Vagashi (和 菓子)Asosiy tarkibiy qismlar asosan loviya va guruch bo'lib, ularning ko'plari Anko va Mochi (guruch keki) ning kombinatsiyasidir. Anko - bu loviya, kashtan, shirin kartoshka va boshqalarni shakarga qaynatish orqali tayyorlangan xamir. Mochi guruch keki, guruchni bug'lab, xamirga to'kib tashlash orqali tortiladi. Tarkibidagi suv miqdori bo'yicha namagashi, hannamagashi va xigashi bo'linadi.

• Namagashi (生 菓子) tarkibida 30% va undan ortiq suv bo'lgan qandolat mahsulotlari.
  • Daifuku (だ い ふ く, 大 福 餅) - ingichka guruchli keksga o'ralgan shirin anko qandolat. Ichkarida qulupnay kabi mevalar bo'lgan noyoblari ham bor.
  • Manju (ま ん じ ゅ う, 饅頭) - ingichka bug'doy xamiriga o'ralgan shirin anko qandolat. Sake-manju va jigarrang shakar bilan tayyorlangan cha-manju va boshqalar mavjud.
  • Dorayaki (ど ら 焼 き き) - xamirga quyilgan pancake singari shirin anko qandolati.
  • Mizuyoukan (水 よ う か ん, 水 羊羹) - Ankoni agar bilan qattiqlashtirib tayyorlanadigan qandolat.

• Xannamagashi (半生 菓子) tarkibida 10-30% suv bo'lgan qandolat mahsulotlari.
  • Monaka (も な か 最, 最 中) - shirin guruch vafli orasiga joylashtirilgan shirin loviya xamiri bilan qandolat.
  • Kingyokukan (き ん ぎ ょ く か ん, 錦 玉 羹 羹) - agar qotishtiruvchi agar yordamida yasalgan aniq jele shaklidagi qandolat.
  • Youkan (よ う か ん 羊羹, 羊羹) - qandolat, Ankoni agar bilan qattiqlashtirib tayyorlanadi.
  • Amanattō (あ ま な っ と う, 甘 納豆) - bu fasol shishasi.

• Xigashi (干 菓子) tarkibida suv miqdori 10% dan kam bo'lgan qandolat mahsulotlari.
  • Amezaiku (あ め ざ い く, 飴 細 工) an'anaviy ravishda qo'lda ishlangan lolipoplar, odatda hayvon shaklida. Bular qutulish mumkin, ammo ular shunchalik chiroyli va qimmatki, ularni iste'mol qilish sharmandalik bo'ladi. O'zingizning qo'lingiz bilan chizilgan eng oddiy disklar sizni bir necha dollarga qaytaradi. Uch o'lchovli, jonli, bo'yalgan oltin baliq kabi murakkab shakli uchun har biri 30 AQSh dollar atrofida to'lashni kutmoqdalar.
  • Konpeito (こ ん ぺ い と う, 金 平 糖) madaniy ahamiyatga ega bo'lgan, yaxshi va an'anaviy ravishda sayohat qilayotgan qandli qandli shakarlamalar - bu uyga tanlanganlar uchun ajoyib sovg'adir.
  • Rakugan (ら く が ん 落雁, is) - bu loviya, guruch va kashtan uniga shakar qo'shib, ularni bir-biriga bosish orqali tayyorlangan qandolat.
  • Karintou (か り ん と う う) - bu bug'doy unining xamirini qovurib, jigarrang shakar yoki shakar bilan qoplash orqali tayyorlangan qandolat.
  • Senbei (せ ん べ い, 煎餅) - sho'r qandni quritish va pishirish va soya sousi bilan ziravorlash va boshqalar.

Dagashi (駄 菓子) arzonlari - ¥ 10 ga sotiladigan gazaklar va ularni bemalol iste'mol qilishingiz mumkin.

Kashipan (菓子 パ ン) shirinliklar kabi shirin non. Pan portugal tilidagi pão so'zidan kelib chiqqan bo'lib, non degan ma'noni anglatadi.

• Anpan (あ ん ぱ ん ん) - qizil anko bilan non.
• Qovunpanpus (メメ ン ン パ ン ン) - bu mushkmelonnikiga o'xshash mash naqshli non. Asosan tarkibida qovun yo'q, ammo ba'zilarida qovun qaymog'i bor.
• Creampan (ク ク ー ム パ パ ン) - tarkibida krema kremi bo'lgan non.

Bu narsalarning barchasi Yaponiyada sotib olish va uyga olib borish uchun juda yaxshi. Agar siz Namagashi yoki Hannamagashi-ni esdalik sovg'asi sifatida sotib olsangiz, yaroqlilik muddati haqida ehtiyot bo'ling. Ammo, agar siz hamkasblaringizga yoki do'stlaringizga tashrif buyurish uchun Yaponiyaga sayohat qilsangiz, siz o'zingizning mamlakatingizdan kelgan go'zal o'ralgan sovg'ani, ular mahalliy ravishda sotib olishlari mumkin bo'lgan narsalarni emas, balki olib kelishingizni kutishadi. Mahalliy taniqli konfet ishlab chiqaruvchidan alohida o'ralgan shokolad yoki konfetlar odatda yaxshi tanlovdir, ammo qizilmiya yoki ildiz pivosining lazzatlaridan saqlaning, chunki ularning ta'mi an'anaviy dori-darmonlarga juda o'xshaydi.

Odob-axloq qoidalari

Chopsticksdan foydalanish. Bitta tayoqchani ko'rsatkich barmog'ingiz va bosh barmog'ingiz orasiga joylashtiring va uni bosh barmog'ingiz va halqa barmog'ingiz bilan ushlab turing. Boshqa ustki tayoqchani ko'rsatgich va o'rta barmoq o'rtasida ushlab turgandek, xuddi o'rta barmoq ustiga qo'yilgandek tutiladi va bosh barmog'i bilan o'rnatiladi. Bosh barmog'ingizni tayanch nuqtasi sifatida faqat o'rta va ko'rsatkich barmoqlaringizni harakatlantiring.

Yapon taomlarining aksariyati iste'mol qilinadi tayoqchalar (箸 xashi). Chopchalar bilan ovqatlanish hayratlanarli darajada oson ko'nikma, ularni o'zlashtirish biroz vaqt talab etadi. Chopstick bo'yicha ba'zi ko'rsatmalar quyidagilarni bilishi kerak:

• Hech qachon cho'plarni bir piyola guruchga joylashtiring yoki qoldiring va hech qachon o'z cho'plaringizdan birovning tayog'iga biror narsa o'tkazmang. Bu dafn marosimlari bilan bog'liq. Agar siz biron bir ovqatni kimgadir berishni xohlasangiz, uni idish-tovog'ingizdan olib qo'ysin yoki to'g'ridan-to'g'ri plastinkasiga qo'ying.
• Chopiklardan foydalanishni tugatgandan so'ng, ularni piyola yoki plastinka chetiga qo'yishingiz mumkin. Aksariyat yoqimli restoranlarda kichik yog'och yoki keramika tayoqchalar qo'yiladi (xashi-oki) har bir joyda. O'zingiz qurish uchun chopstiklar kirib kelgan qog'oz o'rashni ham katlay olasiz xashi-oki.
• Cho'plaringizning uchlarini yalab olish past darajali hisoblanadi. Buning o'rniga guruchingizdan bir luqma oling.
• Choplardan tayoqchalar yoki piyolalarni (chindan ham ovqatdan boshqa narsani) ko'chirish uchun ishlatish qo'pollikdir.
• Cho'plaringiz bilan narsalarga ishora qilish qo'pollikdir. (Umuman odamlarga ishora qilish qo'pol, tayoqchalar bilan ikki baravar ko'p).
• O'zingizning tayoqchalaringiz bilan oziq-ovqat mahsulotlarini iste'mol qilish odatda qo'poldir va ulardan faqat so'nggi chora sifatida foydalanish kerak.

Bir martali ishlatiladigan tayoqchalar (wari-bashi) barcha restoranlarda ham taqdim etiladi egilganō va boshqa olib tashlanadigan ovqatlar. Cho'pchalaringizni sindirib bo'lgandan keyin ularni "oqartirish" kerak emas (bu sizning fikringizcha ular arzon deb o'ylashingiz mumkin), lekin tozalik uchun bu ovqatlanishni tugatgandan keyin ularni qog'ozga solib qo'yish uchun yaxshi odob.

Ko'pgina sho'rvalar va sho'rvalar, ayniqsa miso, kattaroq bo'laklarni kesib tashlaganingizdan so'ng, to'g'ridan-to'g'ri idishdan tashqarida mast bo'lishadi, shuningdek, osonroq ovqatlanish uchun bir piyola guruchni olish odatiy holdir. Shunga o'xshash asosiy sho'rvalar uchun ramanlar sizga qoshiq beriladi. Kori guruchi va qovurilgan guruch ham qoshiq bilan iste'mol qilinadi.

Ko'plab restoranlar sizga issiq sochiqni berishadi (o-shibori) o'tirishingiz bilanoq qo'llaringizni artib oling; uni yuzingizga emas, balki qo'llaringizga ishlating.

Ko'plab yapon taomlari turli xil soslar va garnituralar bilan ta'minlanadi. Yapon hech qachon soya sousini bir piyola guruchga soling; aslida bunday qilish yomon odob-axloqdir va guruch yaxshi tayyorlanmagan deb o'ylaysiz! Bug'langan guruch kosalari oddiy yoki ba'zida iste'mol qilinadi furikake (maydalangan dengiz o'tlari, baliq va ziravorlar aralashmasi), yoki ayniqsa egilganō bilan xizmat qilinadi umeboshi (juda nordon tuzlangan ume olxo'ri). Soya sousi ovqatdan oldin sushi ichiga botirish uchun ishlatiladi va ular uni panjara qilingan baliq va tofu ustiga ham quyishadi. Tonkatsu (cho'chqa go'shti kotleti) qalin sous bilan birga keladi, tempura soya sousidan tayyorlangan engilroq, ingichka sous bilan birga keladi dashi (baliq va dengiz o'tlari sho'rva bazasi), esa gyōza (potstickers) odatda soya sousi, sirka va chili yog'i aralashmasiga botiriladi.

Yaponlar oziq-ovqat mahsulotlarini isrof qilishni yoqtirmaydilar (shu jumladan soya sousini, shuning uchun kerakli miqdordan ko'pini to'kib tashlamang), ammo ko'pchilik restoranlarda idish-tovoqingizda ozgina ovqat qoldirsangiz yaxshi bo'ladi. Biroq, rasmiy ovqatlanish paytida yoki ayniqsa, birovning uyida ovqatlansangiz, ovqatni tugatish sizdan qoniqishini bildiradi (ba'zilarini qoldirish esa ko'proq narsani xohlayotganingizni anglatadi) va siz ayniqsa guruchingizni oxirgi donigacha tugatishga harakat qiling.

Barcha turdagi yapon restoranlarida, xodimlar umuman sizni e'tiborsiz qoldirishadi biron bir narsa so'ramaguningizcha. Ba'zi restoranlarda ofitsiantni chaqirish uchun tugma bo'lishi mumkin. Aks holda, baland ovoz bilan ayting "Sumimasen" (す み ま せ ん, "Kechirasiz") va ehtimol katta restoranda qo'lingizni ko'taring. Kichkina do'konlarda yoki ovqat pishirish bilan shug'ullanadigan minimal xodimlar bo'lgan oziq-ovqat do'konlarida "Sumimasen"faqat ular tinglaydilar (har doimgidek) deb taxmin qiling va so'rovingizni ayting.

Ovqatlangandan keyin restoranlar sizga chekni taqdim etadi va siz ketayotganda peshtaxtada to'lashingiz kutilmoqda - to'lovni stolga qo'ymang va tashqariga chiqing. "Hisob-kitob" uchun ibora kanjō yoki kaikei. Kech bo'lgach, odatda "oxirgi buyurtma" vaqti kelganligini aytib berish uchun server stolingizga keladi. Haqiqatan ham borish vaqti kelganida, yapon restoranlarida universal signal mavjud - ular "Auld Lang Syne" ni ijro etishni boshlaydilar. (Bu butun mamlakat bo'ylab, eng qimmat joylardan tashqari). Bu "to'lash va ko'chib o'tish" degan ma'noni anglatadi.

Tips Yaponiyada bu odatiy hol emas, garchi ko'pchilik o'tirgan restoranlar 10% xizmat haqini to'lashadi va Denni va Jonathan kabi 24 soatlik "oilaviy restoranlar" odatda 10% to'lashadi kechgacha qo'shimcha to'lov.

Ziravorlar

Restoranlarda stollarda ziravorlar:

• Shoyu (Soya sousi) soya loviyasini, maydalangan bug'doyni bug'lash, tuz va guruch maltini qo'shish va ularni fermentatsiya qilish yo'li bilan tayyorlangan fermentlangan ziravor. Bu yapon oshxonasida ishlatiladigan eng keng tarqalgan asosiy ziravorlardan biridir. Eng ko'p ishlatiladigan muvozanatli va ko'p qirrali koikuchi shoyu (濃 口 醤 油), ochiq rang usukuchi shoyu (淡 口 醤 油), juda och rang shiro shoyu (白 醤 油) va Rich tamari shoyu (た ま り 醤 油) va saishikomi shoyu (再) mavjud.仕 込 み 醤 油) sashimi va boshqalar uchun ishlatiladi.
• Sos (ソ ー ス ス, sōsu) - bu Worcester sousiga asoslangan sousning umumiy atamasi. Yaponiyada "sous" so'zining malakasiz ishlatilishi "Worcestershire sous" (ウ means タ ー ソ ー ス) ga o'xshash "chunō sous" (uce 濃 ソ ー ス ス), "tonkatsu sous" (ト ン カ ツ ソ ー ス ス sa ス and) va "ok" kabi souslarni anglatadi.ソ ー ス). Ayniqsa, Osakada sous juda ko'p ishlatiladi va okonomiyaki, takoyaki, yakisoba, tonkatsu va kushikatsu kabi turli xil idishlarda ishlatiladi.
• Ponzu shoyu (ポ ン 酢 醤 油 油) - ponzu - tsitrus sharbati, soya sousiga tsitrus sharbati yoki sirka qo'shib tayyorlangan ziravor degan ma'noni anglatadi. U tonkatsu va issiq qozonlarga ziravor sifatida ishlatiladi (bh, nabemono). So'zning kelib chiqishi "pons" bo'lib, golland tilida tsitrus suvi degan ma'noni anglatadi.
• Su (S, sirka): Kokumotsu su (g穀物, don sirkasi) - bu bug'doy yoki makkajo'xori dan tayyorlangan sirka. Kome zuz (米 酢, guruch sirkasi) - guruchdan tayyorlangan sirka. Bu guruchning boy ta'mi va yumshoq hidiga ega. Don sirkasidan yumshoqroq.

Ziravor

• Vasabi (わ さ び, 山葵) tetiklantiruvchi hid va ziravorga ega bo'lib, u sizning burningizni chilparchin qiladi. Vasabi - bu yapon tog 'oqimlarida o'stiriladigan o'simlik va arzon vasabi ko'pincha yapon vasabi o'rniga horseradish hisoblanadi.
• Karashi (か ら し, 辛 子) issiq xantal. Issiq, shuning uchun ko'p ishlatmaslik uchun ehtiyot bo'ling.
• Yuzu kosho (柚子 胡椒) - bu yashil yuzu po'stlog'ini va yashil chilini tuz bilan saqlash orqali tayyorlangan ziravor. Yuzuning tetiklantiruvchi hidi va chilimning issiq ta'mi har xil idishlar bilan yaxshi mos keladi.
• Kanzuri (か ん ず り り) - achchiqlanishni yo'qotish uchun tuzga namlangan qalampirni qorga tekkizish, koji qo'shish va fermentatsiya qilish yo'li bilan tayyorlangan ziravor.
• Sansho (山椒, yapon qalampiri) - tsitrus o'simliklaridan taxminan 5 mm masofada joylashgan kichik meva. Ziravorlar tetiklantiruvchi sitrus xushbo'yligi va o'tkir ta'mi bilan ajralib turadi, bu sizning tilingizni karaxt qiladi.
• Shichimi tougarashi (七味 唐辛 子) - bu 7 ta ziravorlar aralashmasi. Unda asosan qizil qalampir, sansho (yapon qalampiri), chenpi (b, mandarin apelsin po'sti), yashil laver, kunjut urug'lari, kenevir urug'lari va ko'knor urug'lari mavjud.
• Rau (ラ ー 油) - xitoy taomlari uchun achchiq qalampir moyi.
• Hibachi (ヒ バ ー ー チ, Java uzun qalampir) - Okinavada etishtiriladigan dolchin kabi yoqimli hidli noyob qalampir.
• Kērēgūsu (コ ー レ ー グ グ ー ス) - Okinava qizil qalampirini avamorida tuzlash orqali tayyorlangan achchiq ziravor. Siz uni Okinava sobasiga qo'ydingiz va hokazo. Bolalar ehtiyot bo'lishlari kerak, chunki u tarkibida alkogol mavjud.

Hurmat

Yaponiyada deyarli har qanday oziq-ovqat mahsuloti taqiqlangan va ba'zi ekzotik ingredientlar chet elliklarning jirkanishiga sabab bo'lishi mumkin. Kit kabi yo'qolib ketish xavfi ostida bo'lgan ba'zi hayvonlar Yaponiyada noziklik hisoblanadi; qarang hayvon axloqi qo'shimcha ma'lumot olish uchun.

Stol odob-axloqi, ayniqsa, guruch, choy va sakse kabi an'anaviy taomlar haqida gap ketganda, rasmiyroq bo'ladi.