The Japanese meal is a symphony of flavour, colour, texture and seasonal produce. It is fresh and prepared so that the foods natural flavour is enhanced. The traditional basic formula of a Japanese meal is “soup and three”. That is soup and three main dishes as follows:
1. Fresh, uncooked fish (sashimi)
2. A grilled dish (yakimono)
3. A simmered dish (nimono)
These dishes will be followed by boiled rice, pickles, tea and fresh fruit as dessert.
The following is an outline of a complete traditional Japanese meal or banquet.
BEGINNING Appetizer (zensai)
Clear soup (suimono)
Fresh, uncooked fish (sashimi)
MIDDLE Grilled foods (yakimono)
Steamed foods (mushimono)
Simmered foods (nimono)
Deep-fried foods (agemono)
Vinegared or Dressed salad (sunomono)
END Boiled rice (gohan) *
Miso soup (miso-shiru) * served together
Pickles (tsukemono) *
Green tea (ryokucha)
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