Facts About Japanese Food

The Japanese food is one of the top rated foods in the world. The fact that Michelin Guide has presented maximum number of Michelin stars to Japanese restaurants is the proof for it. The Japanese cuisine has evolved over centuries and has been influenced by several political as well as social changes. Due to the unique style of cooking and seasoning, it is one of the most distinct cuisines in the world.

Interesting Japanese Food Facts

The typically Japanese cuisine comprises rice, meat, vegetables and fish. The Japanese emphasize more on the quality of the food and presentation. Therefore, it is no wonder that the Japanese complain of low quality food, when eating Japanese cuisines out of Japan. Let us now take a look at some interesting facts.

  • Large amount of raw food is used in the Japanese cuisine. In fact, you must be aware that the fish served with sushi is raw.
  • Dried sardines and almonds are often consumed as snacks in most of the parts of Japan.
  • As mentioned above, about 50% of the fish catch, and 80% of the tuna catch is undertaken by the Japanese.
  • The quality of ‘sashimi’, or the very thinly sliced raw fish which is served with sushi, is never ever compromised in an authentic Japanese restaurant. In some cases, the fish is kept alive in water, and sliced and served only on ordering!
  • Talking about sashimi, a sushi chef needs to be extremely careful when slicing the raw fish. In fact, a professional chef’s knife is sharpened every day to have those thinly sliced fish, suitable for the exotic sushi.
  • Rice forms the integral part of the Japanese cuisine and we have different forms of rice dishes like the Kayu rice, Donburi, fried rice, Kare raisu, etc., that are popular all over the world.
  • The typical Japanese meal consists of rice, served with meat, fish or vegetables. Pickles and soup also forms a part of the traditional Japanese meal.
  • Now, another amusing fact about Japanese food and drink is that it is considered good manners to slurp noodles in soup like Ramen. However, one is not expected to slurp only the soup, like the miso.
  • Talking of miso soup, the soup is very good for digestion and hence, should be eaten at the beginning of the meal; and not at the end.
  • There are very few or literally negligible vegetarians or non-meat eaters in Japan. This may be because of their deep passion for sea food or the fact that most of the Japanese dishes consist of sea food, meat and pork!
  • Raw horse meat, octopus meat and whale meat are some of the most popular types of meat in Japan.
  • In most of the Japanese restaurants, moist towels are presented before food. This is to wipe hands beforehand.
  • However, one should remember that the towels are to be used only to clean hands and not the face or any other part of the body.
  • Just like Chinese cuisine, chopsticks are used to eat several Japanese dishes. However, one should remember to follow the chopsticks etiquette when using them in formal events. It is rude to insert the chopsticks straight vertically into the food.
  • A large number of American and other food chains are found in Japan. However, the menu is dominated by traditional choices. For e.g., as corn and seafood are the common ingredients found in the Japanese pizza, this localized variety is found in pizzas made by ‘Italian restaurants’.
  • Lastly, the Japanese believe that one not only eats with the mouth but also through the eyes, and hence, the appearance and presentation of the food should also be given the utmost priority.

I hope you enjoyed reading these facts. Well, lastly, one of the unique features of the Japanese food is that you will either love it or hate it, there is no middle ground. So, why not try it and decide for yourself? Ciao!

How to Make Japanese Shrimp Sauce

Most Japanese arrangements, particularly side dishes are presented with sauce. There are various types of sauces to present with various dishes. In any case, out of them, soy sauce and Japanese shrimp sauce are the most prevalent ones. Despite the fact that this sauce is very famous in Japan, we don’t get it in different nations so effectively. Just the “credible” Japanese eateries serve it with sustenances like fricasseed rice. With around 200 calories and 15.7 g add up to fat in it, we should see a couple of formulas that can be gone for at home keeping in mind the end goal to come up with this delightful fixing.

Basic Shrimp Sauce

  • 1 cup of mayonnaise
  • ½ cup of ketchup
  • ½ cup of water
  • 4 tsp. of granulated sugar
  • 3 tsp. of apple cider or rice vinegar
  • 2 tsp. of melted butter
  • ½ tsp. of garlic powder


Mix all the ingredients in a medium-sized bowl. Blend until smooth. It is better to taste the sauce while making it so that you can add more ingredients as per your liking. For example, if you want a tangy sauce, you can add more ketchup or vinegar while if you wish to have a sweet sauce, you can add 1 a teaspoon of sugar. After mixing the ingredients well, let it chill in the refrigerator for about 10 minutes. After 10 minutes, your shrimp sauce will be ready to serve!

Tangy Shrimp Sauce

  • ½ ginger
  • 1 cup water
  • 1 cup mayonnaise
  • 1½ tbsp. sugar
  • 1 tbsp. lemon concentrate
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Paprika


Take a medium-sized jar and mix the ingredients in it. Add ginger and sugar gradually. You might like to add more ginger or sugar according to your taste. Generally, these sauces are sweet with a tinge of ginger. Once you are done with this, mix the ingredients well and then add in paprika. Continue adding paprika until you get a pinkish hue. Tighten the lid and shake the jar well. You can refrigerate for chilling before you serve.

Zesty Shrimp Sauce

  • 2 cups mayonnaise
  • ½ cup water
  • 1 tbsp. ketchup
  • 1 tsp. ground ginger
  • 1 tsp. hot pepper sauce
  • 1 tsp. ground mustard
  • 1 tsp. garlic juice
  • 1 tsp. white sugar
  • 1 tsp. paprika
  • ¾ tsp. ground white pepper
  • ¼ tsp. salt


All you need to do for this recipe is simply whisk all the ingredients well in a medium-sized bowl and then refrigerate for about 10 minutes before serving. You can serve this sauce with anything; however, it tastes best with salad, rice, chicken, or steak.

Spicy Shrimp Sauce

  • 1 cup mayonnaise
  • 2 tbsp. ketchup
  • 1 tsp. garlic powder
  • ½ tsp. Japanese togarashi powder/cayenne pepper
  • Salt/pepper


Mix all the ingredients in a bowl, blend well. After all the ingredients are mixed well, add salt to taste along with pepper. You can adjust the taste by adding more salt or pepper according to your liking.

Tips to Make Restaurant-style Wasabi Sauces

Wasabi is a plant having a place with the Brassicaceae family. It is otherwise called the Japanese horseradish as it emphatically takes after a horseradish furthermore has a place with a similar family. The wasabi root, especially, is utilized for culinary purposes in view of its solid flavor and an unmistakable green shading. On the off chance that you are knowledgeable with the Japanese cooking, you might know that wasabi sauce or glue is presented with sashimi or sushi alongside the soy sauce. This glue is accessible in a few spots; be that as it may, it can likewise be made at home effectively.

Wasabi Paste Recipe

Roots of this plant are available in several parts of the world and can be used for making wasabi paste. However, it is fairly expensive. In that case, one can use finely grated wasabi powder for making paste/sauce.

Method ~ 1

  • Firstly, you should chop off the leafy end of the wasabi root.
  • Now, using a sharp grater, thinly grate the root.
  • Cover the grated wasabi and allow to sit for 15-20 minutes.
  • Your wasabi paste is ready. Serve at room temperature with sushi or sashimi.

Method ~ 2

  • You should mix equal parts of water and wasabi powder to form a homogeneous mixture.
  • Cover the paste and let it sit for 10-15 minutes.
  • Serve at room temperature.

Wasabi Peas Recipe

As the name suggests, these are simple green peas fried and then coated with wasabi and other ingredients. If you are looking for some spicy crunchy snack, then try making these flavored peas.


  • 3 pounds of frozen green peas
  • 8 teaspoons of wasabi powder
  • 4 tablespoons of rice wine vinegar
  • 2 teaspoons of Dijon mustard
  • Cooking spray

Method of Preparation

Firstly, you should thaw and drain the frozen green peas. Then, heat the oven to 225 degrees F and bake the peas for 3 hours. You should remember to coat the baking dish with cooking spray. While the peas are roasted; mix wasabi powder, vinegar and mustard in a bowl. After the prescribed period, take the peas out and add them to the mixture. Toss well so that the peas are coated properly. Bake the peas for another 15-20 minutes until the coating dries.

Wasabi Dip Recipe

➡ Wasabi Mayonnaise Dip


  • 1/2 tablespoon of wasabi powder
  • 3 tablespoons of mayonnaise
  • 1 teaspoon water

Method of Preparation

Firstly you need to make wasabi paste by following the aforementioned method; i.e., by mixing equal parts of water and wasabi to make a paste. Let it sit for a couple of minutes. Now, add mayonnaise to the paste and mix together to form a fine mixture.

➡ Wasabi Cream Dip


  • 1 tablespoon of wasabi powder
  • 1 cup of heavy whipped cream
  • 1/2 teaspoon of fresh lemon juice
  • Salt to taste

Method of Preparation

Firstly, you need to make paste by mixing equal parts of water and wasabi powder. Now, in a bowl, mix wasabi paste, whipped cream, lemon juice and salt and stir to form a homogeneous mixture. The dip should be refrigerated for some time and served cold.

Nutrition Facts of Japanese Kani Salad Ideas

The Japanese kani salad primarily consists of imitation crab. This processed crab delicacy is served not just in homes but also in Japanese restaurants. The recipe, however, varies as per liking, but the main or core ingredients remain the same. Mangoes, panko, and crispy bread crumbs have been seen added to this lovely salad to give a wonderful texture and depth to the salad.

This salad is not just a treat for the eyes with the abundance of greens and hues of pinks and white, but a delight to have as well. Kani makes for a perfect side dish, appetizer, or even lunch, especially on a beautiful breezy day.

Kanikama, in the Japanese kani salad, has less calories, cholesterol, and fat, making it a healthier option to crab. Following are kani salad calories and the nutritional value.

Nutritional Facts
Serving Size: 1 restaurant-sized salad (varies)
Total Calories 99
Cholesterol 55.1 mg
Total Fat 5.9 g
Saturated Fat 0.9 g
Total Carbohydrates 9.1 g
Dietary Fibers 0.7 g
Sodium 120 mg
Proteins 4.1 g
Sugars 3.4 g
*Nutrition values are sourced from the USDA Nutrient Database.

Japanese Kani Salad
● Cucumbers, 2
● Wakame, as required
● Aloe, 1 tbsp.
● Crab sticks (kanikama), 4
● Sea salt, as per taste
● Rice vinegar, 3 tbsp.
● Sugar, 1 tbsp.
● Salt
● Soy sauce, ½
● Dashi stock, 2 tbsp.
● Roasted white sesame seeds, as required

Soak dry wakame in some water for 10 minutes. Then squeeze them dry. Meanwhile, peel and thinly slice the cucumbers and cut the crab sticks into smaller pieces. In a saucepan, combine rice vinegar, sugar, soy sauce, salt, and dashi stock, and mix well till the sugar is well dissolved. Remove it from heat and keep it aside to cool. In a large mixing bowl, mix vegetables along with shredded/cut crab sticks and mix well. Drizzle in the dressing and mix well. Garnish with some sesame seeds and serve at room temperature.

There are many variations to this salad, with some including extra ingredients, viz., mangoes, carrots, and ginger, assembled on a bed of freshly torn lettuce and some sprinkled panko. As for the salad dressing, many choose to add ingredients such as chili sauce, rice vinegar, and mayonnaise, garnished with some paprika.