Salt is as essential as water in order to live. It is the most famous seasoning in the world. About ten years ago, one American explained that salt in Japan is sea salt whereas in the United States it is rock salt. I thought that all salt anywhere in the world was sea salt. When I researched about salt, I found out that 80% of people eat rock salt (including lake salt) and 20% of people eat sea salt. It is said that long ago the area where rock salt was collected was the sea. Rock salt and sea salt strictly are the same. In the past, making salt in Japan was more difficult than making it in other countries because land available for production was scarce and the weather was irregular. Currently, an ion exchange membrane, which is one millionth of a millimeter, is used in making sea salt. The membrane shuts out harmful substances (mercury and PCB) from seawater. For this reason, Japanese salt is considerably safe. Sea salt contains many minerals. Because Japanese food uses sea salt, you should use it together with soft water when you cook Japanese dishes.
Recipes Good for Longevity
Seared Beef & Broccoli with Sweetened Soy Sauce
Seared Beef & Shiitake Mushrooms with Balsamic & Soy Sauce
Do you eat meat often?
Meat contains a lot of proteins which are necessary in our diet and which you can get efficiently through meat.
Seared Beef & Broccoli with Sweetened Soy Sauce Recipe URL: http://j-simplerecipes.com/recipes_metric/meat/seared-beef-and-broccoli-with-sweetened-soy-sauce.html
Seared Beef & Shiitake Mushrooms with Balsamic & Soy Sauce Recipe URL: http://j-simplerecipes.com/recipes_metric/meat/seared-beef-and-shiitake-mushrooms-with-balsamic-and-soy-sauce.html
Tonkatsu (Deep–Fried Breaded Pork Cutlets)
Tonkatsu is a very famous Japanese food. It seems that it was first made by a restaurant in Tokyo during the Meiji period (1868-1912). "Ton" means pork and "katsu" means cutlet. What is the difference between cutlet and tonkatsu. Cutlets are fried but tonkatsu are deep fried. Cutlets use fine breadcrumbs, but tonkatsu uses rather coarse bread crumbs (panko). The pork used in tonkatsu can be loins (rōsu-katsu) or fillets (hire-katsu). People who care about calories often choose pork fillets which have little fat. Tonkatsu is served with shredded cabbage as a garnish. Tonkatsu sauce (based on Worcestershire sauce and tomato) is poured over tonkatsu. Tonkatsu is widely eaten at home (homemade cooking or ready-made meals) or at restaurants in Japan. The restaurants include many tonkatsu specialty restaurants. Around Aichi Prefecture (central Japan including Nagoya), many restaurants provide sauce based on miso, which is quite unique. Because tonkatsu is delicious, why not try it when you are in Japan?
The Best Season - Renkon (Lotus Root)
Renkon is a vegetable and lotus flower stem which is harvested in the autumn. It seems that renkon is eaten in only Southeast and East Asia. Of course, Japan is included in East Asia and renkon is often eaten here. However, there may be many people in other places who have never actually seen or eaten renkon. Potatoes and carrots grow in the soil, but lotus grows in wetlands with clayey soil. In Japan, nearly half of the renkon is grown around Kasumigaura in Ibaraki Prefecture. Kasumigaura is the second largest lake in Japan and is located in the Kanto area, which includes Tokyo and Yokohama. Renkon contains a lot of vitamins and minerals. When cut, you can see its distinctive pattern of holes. Japanese believe seems that renkon is also an auspicious ingredient because you can see into the future through the holes. It is used in simmered dishes, tempura and fried dishes. It is difficult to convey the renkon texture. If you come to Japan, please eat it and check out the texture. If you eat renkon, Japanese people may say that you are a Japanese foodie.