Next to Four Points by Sheraton, Behind UAE Exchange, Sheikh Zayed Road , Sh Zayed Road , Dubai, UAE

04-3868444

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Japanese Restaurants, Korean Restaurants


Business Central Tower B , Media City , Dubai, UAE

04-4542494

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Japanese Restaurants, Korean Restaurants


Near Capitol Hotel , Mina Road , Abu Dhabi, UAE

02-6766612

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Japanese Restaurants


Food Court, Al Khail Mall , Al Quoz , Dubai, UAE

04-3397925
050-5574118

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Shop 19-20, Al Attar Shopping Mall , Karama , Dubai, UAE

04-3356584
050-5592893

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Non-Veg

Shop 1-4, P27, France Cluster , International City , Dubai, UAE

04-4227438
050-5597218

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Shop 12, MAT Khoory Bldg, Al Bada St , Satwa , Dubai, UAE

04-3868692
055-1012251

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Filipino Restaurants, Thai Restaurants, Japanese Restaurants


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Near Hamarain Centre, Abu Baker Road , Deira , Dubai, UAE

04-2624444

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Japanese Restaurants


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Amwaj Rotana Hotel , Jumeirah Beach Residence , Dubai, UAE

04-4282000

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Japanese Restaurants


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Beach Rotana Abu Dhabi , Tourist Club Area , Abu Dhabi, UAE

02-6979000

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Japanese Restaurants, Sushi Restaurants



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Japanese Restaurants

Japanese Cuisine was developed over many centuries. After the Jomon period they started cultivating rice which was introduced by China. Rice is the staple food of Japanese. The peasants often use millet with the rice especially the group of people who lived in the mountain region where the rice cultivation was not proliferate. Following Jomon period was Kofun period in which the Chinese culture was introduced in Japan from Korean Peninsula. After 6th century Japan directly persuade the imitation of Chinese culture of the Tang dynasty this influenced the Japanese to mark taboos on the consumption of meat. The ruler of that time decreed a prohibition on the consumption of meat such as cattle, horses, dogs and chickens, but didn’‘t ban the consumption of deer or wild boar as it were the important to Japanese diet. After the gradual decline of Tang dynasty Japanese seems to become individuality in culture and cuisines. After the 10th and 11th century Japanese cooking etiquette started refining. The Japanese started consuming dishes like grilled fish and meat (Jakimono), simmered food (nimono), steamed foods, soups made of vegetables, jellied fish simmered with seasonings, sliced raw fish served with vinegar sauce this dish is called as Namasu in Japan, pickled vegetables that cured in salt to cause lactic fermentation. The Japanese didn’‘t use oil and fat, but rarely used Sesame oil because it was great expense to produce. The Japanese banquet consists of a bowl of rice and soup, along with chopstick, spoon and three seasoning which were salt, vinegar and hishio a fermentation of soyabeans, wheat, skate and salt with an extra plate for mixing the seasonings to desired flavour for dipping the food. The banquet has four types of food such as dried food or himono, fresh food or namamono, fermented dressed food or kubotsuki and desserts or kasha. The dried fish and fowl are finely chopped while the fresh fish, shellfish and fowl are sliced raw with vinegar sauce or grilled. Kubotsuki or fermented food has small fermented sea squirt, fish or giblets with jellyfish and aemono. Desserts have Chinese cakes and variety of fruits and nuts mixed with pine nuts, dried chestnuts, acorns, jujube, pomegranate, preach, apricot, persimmon and citrus then at the end of the meal they’‘ll have some sake. The modern of present age of Japanese meals are based on the staple foods especially rice or noodles with a soup and okaxu a dish made of fish, meat, vegetables, tofu. They are flavoured with dashi, miso and soyasaice and are usually low in fat and high in salt. The common Japanese meals consist of several okazu with a bowl of cooked Japanese white rice, a bowl of soup and some tsukemono. The Japanese started eating lots of sea foods recently because of the restrictions of the Buddhism they were opted to be vegetarian but now vegetarian foods are rare even the vegetable dishes are flavoured with ubiquitous dashi stock which is usually made with katsuobushi. But the only exception is Shojin ryori, a vegetarian dishes developed by Buddhist monks, but in some places they add some non-vegetarian elements with them. Noodles are an essential dish for Japanese it is an alternative food of rice based meal. The Japanese Cuisine has some traditional noodles like Soba noodles which are thin and greyish-brown containing some buckwheat flour and the other one is Udon noodles which are thick wheat noodles they both are served hot or cold with soy-dashi flavourings. Since they followed some Chinese culture in their past, they have a Chinese style noodles called Ramen which is served in a meat stock broth is one of the popular dish. Japanese people almost reduced consuming vegetarian food after the processed foods are introduced. The most staple foods in Japanese Cuisine are Rice or Gohan, Noodles or Men-rui and Bread or Pan. Rice is one of the basic and most common food consumed by almost all the Japanese people, it is called as Gohan or Meshi in Japanese words, the rice which the Japanese people use is short grain and become sticky when cooked they have two different kinds of rice to cook one is polished which is called as Hakumai or white rice, and the other one is unpolished rice which is called as Gemmai, Japanese people thought that Hakumai is more delicious than Gemmai but Gemmai is more nutritious than Hakumai. The next staple food is Noodles this often takes the place of rice, the next staple food is Bread though it is not their traditional or native food it became common since 19th century. The Japanese Cuisine have several main dishes other than rice, noodles and bread, they are Grilled and pan-fried dishes or Yakimono, stewed or simmered dishes, stir-fried dishes or Itamemono and many more. The Japanese Cuisine has special type of beverage which is made of rice called Sake, it is a rice wine which contains 12% to 20% alcohol and is made by several fermentation of rice. The Shochu which is a spirit distilled from barley, sweet potato or rice, it is produced everywhere in Japan. Some of the ingredients that found in Japanese Cuisine are rice, beans, eggs, flour, fruits, fu or wheat gluten, meats, mushrooms, noodles, soy products and vegetables. The most common sea foods in Japan are finned fish, marine mammals, shellfish, crab, roe and seaweed. The Japanese Cuisine have some special dishes for special occasions they are prepared for some festival or events they are Botamochi – a sticky rice dumpling with sweet azuki paste served in spring while the term Hagi is used in autumn, Chimaki – steamed sweet rice cake which is served during Tango no Sekku and Gion festival, Hamo – a type of fish mostly eel served during Gion festival, Osechi for New year celebration, Sekihan – red rice which is served for any celebratory occasions, Soba – served on the New Year Eve which is otherwise called Toshi Koshi Soba and Chirashizushi and Amazake – clear soup of clams served during Hinamatsuri. In some region around Japan people eat a mixture of rice and azuki on every 1st and 15th day of the month. The basic Japanese recipes which made by rice are steamed rice, sushi, domburi, onigiri, kare raisu, fried rice, chazuke and kayu. Some basic sea food dishes are sashimi and yakizakana. The basic salads are cucumber and seaweed salad, tofu salad, cucumber and daikon salad and potato salads these are somo of the most easy recipes in Japanese Cuisine. Some of the recipes made by noodles are soba, udon, ramen, somen and yakisoba. Ome Nabe dishes they are dishes or hot pot dishes prepared in a hot pot they are oden, sukiyaki, shabbu-shabu and chanko nabe. The Japanese Cuisine has meat dishes which became popular after the 19th century some of the popular meat recipes are yakitori, tonkatsu and nikujaga. Soya bean is one of the basic ingredients to made other important ingredients like tofu, natto and miso, some of the most popular recipes made by soya beans are yudofu, agedashi tofu and miso soup. Many western dishes were introduced to Japan and made them completely as part of Japan Cuisine they are called as Yoshoku Dishes some of the most popular yoshoku dishes are korokke, omuraisu, hayashi raisu and hamubagu.