Japanese Takeout Cookbook 2021 Japanese Takeout Recipes to Make at Home

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Japanese food has lured Americans away from the usual meat and potato meals and French-style creamy dishes of the past, and its easy availability through takeout has brought this exotic cuisine closer to the everyday Joe, further enriching the multicultural American palate.

Japanese food is rich in culture, being recognized by the UN for it cultural significance. It has introduced the concept of umami to the Western world. Umami may be translated as "rich, savory taste" that the Japanese consider as the fifth basic taste along with bitter, sweet, salty, and sour.

Like other takeout dishes in America, original traditions and flavors have given way to alterations in order to cater to American taste buds. Some feel that Washoku, or the purest and most traditional Japanese cuisine, has been lost in Japanese takeout in America.

The emphasis on simplicity and respect for the five basic flavors has been replaced by vibrant and what others might consider flamboyant flavors of Japanese-American takeout. But this blending perhaps reflects the dynamic traits of American culture such as diversity and adaptability.

Japanese cooking is recognized for its healthfulness because it is rich in plant-based ingredients and is sparing in the use of oil. However, due to time constraints and economic reasons, fresh ingredients are now being replaced with canned and processed substitutes.

Fish and vegetables have always formed the greater part of Japanese cuisine. Only around the 19th century did the Japanese begin to use large cuts of meat in their dishes, resulting in tasty recipes such as Katsudon (fried breaded pork cutlet).

Being masters of innovation, the Japanese are known to take the best from other cultures and incorporate them in their own. Their dishes are also marked by influences from China in their dumpling and noodle dishes, and from other cultures in dishes such as curries, burgers, and steaks.

Sushi restaurants in Little Tokyo, Los Angeles, began to gain popularity especially among the Hollywood crowd. Other restaurants were soon also put up in cities like New York and Chicago, until sushi became the rage by the 1980s.

Sushi refers to the vinegared, seasoned rice on which raw fish is placed. As raw fish was still not well-received at first, resourceful chefs thought of using local produce that would be more acceptable to the American palate.

The California Maki was thus invented. This invention is credited to a Canadian chef named Hidekazu Tojo, who thought of substituting fatty fish with avocado during the 1970s. Today, more and more creations have emerged, putting Western ingredients in an originally Eastern dish, resulting in a fascinating fusion of flavors.