7 things you need to do when you come visit Japan
If you are considering or already decided upon visiting Japan, here is a list of what you should not miss out on when you come and visit.
Soy Sauce (醤油)
Soy Sauce (醤油) is no doubt, the most important condiment that you will use in Japanese cooking. Of course, Soy Sauce is not just limited to just Japanese Cuisine but also in a lot of other Asian cuisine and it literally the ultimate condiment that makes your dish tastier.
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A little bit about Soy Sauce (醤油)
While many of you might already be familiar, Soy Sauce (醤油) is a condiment which is used in a variety of dishes. The soy sauce is made from fermented soy beans which gives it the really rich aroma. If you pay really close attention to the taste, you will really sense that aroma underneath the saltiness of the sauce which comes from the salt used in the fermentation process. While Soy Sauce is used in virtually most Asian countries, the taste of Soy Sauce varies in flavor which is adapted to the countries’ taste, and therefore, if you are cooking Japanese food, we really advise that you use Japanese Soy Sauce. (We feel that while our Soy Sauce goes well in other countries’ cuisine, it is not the case when using Soy Sauce from other countries in Japanese cuisine.)
The Japanese use soy sauce in the following contexts:
- to flavor and enhance a dish
- to season ingredients
- to enhance the color of a dish
- to make sauces and dressing when combined with other ingredients
Its role is like salt, where you can add it while cooking or consuming with food. It lends fragrance and savory characteristics to the dishes. Without it, Japanese food wouldn’t be what it is.
Soy Sauce is literally used in most Japanese dishes, ranging from stir-fries to the soup in Ramen. Below are some of the more famous Japanese dishes that requires Soy Sauce in the preparation of the dish.
・ Sushi (寿司)
・ Sashimi (刺身)
・ Chicken Oyakodon (親子丼)
・ Gyudon (牛丼)
Where can I find Soy Sauce (醤油)?
Soy Sauce can be found in your nearest Asian supermarket. However, you may not have access to one depending on where you are, in which case, it might be best to order it on Amazon. While you may find cheaper knock-off versions made by non-Japanese companies, as mentioned before, Soy Sauce from other countries taste completely different to what Japanese Soy Sauce really really tastes like, and therefore, we advise you to purchase ones from established Japanese brands. Kikkoman, which specializes in Soy sauce is probably the best one you can get and you cannot go wrong with Kikkoman. It might be a little bit more expensive, but if you are making the effort, spending much time and money to make the meal, you might as well get the proper one in order to make sure it does not turn out wrong. Soy Sauce comes in large bottles, whereas the actual amount that you use each time is not much so it is definitely worth getting a real one.
Our Recipes using Soy Sauce (醤油)
We have compiled some a list of dishes that you might also like for your next cooking session below.
Oyakodon (親子丼)
Oyakodon (親子丼), means “parent-and-child donburi” in Japanese. This is because the meat (=parent) and the egg (=child) are cooked together, which is then poured on to a bowl of rice.
Takikomi Gohan (炊き込みごはん)
Takikomi Gohan (炊き込みごはん) is a Japanese dish, which is prepared with soy sauce, dashi, and either meat, fish, veggies, or mushrooms. This dish is typically eaten in the fall because fall is the time when much of the root vegetables and mushrooms are harvested.
Tempura (天ぷら)
Tempura is a common Japanese cuisine that often consists of meat, fish, and vegetables that have been battered and deep-fried. As it is cooked in light batter, it is not too oily and the crusty coating and light salting brings out the real flavors of the ingredients being cooked.
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