Japanese Restaurants and cuisine can be found worldwide. With that said, there are many myths that are so common with diners that they believe them to be true.
Do you consider yourself to be an open-minded individual? Are you interested in becoming a more educated eater?
If so, here are 6 common Japanese food myths and the truth behind them.
Whether you know this or not, everything in Japan is not eaten with chopsticks.
Just as other cultures use forks for some things and their hands for others, Japanese food works the same way.
Nigiri is considered a finger food, which means that you can feel free to put the chopsticks down the next time you are enjoying this.
In addition to the fact that eating this way is customary, using chopsticks will only help you make a big mess.
The fact is that many Japanese dishes are only intended to be eaten in moderation and the cuisine as a whole is not what you would consider healthy.
For instance, there is a great deal of white rice used at Japanese restaurants, and it contains far more starch than most people should consume regularly.
Also, soy sauce is used frequently and that contains a large amount of sodium.
While there are many healthy options, it is important that you know that not all items are.
This is probably one of the most common myths out there.
The truth is that that word sushi refers to the rice that is used, which means that even when you are not consuming fish, you may still be having sushi.
You should also know that when sushi was first created, the fish used was cured or cooked, which means that it was not raw.
You may have seen a tube on your grocery store shelf that purports to be umami, but there is no definitive flavour profile for this.
While adding ingredients with high glutamate levels to foods can sometimes make them tastier, this is not a widely accepted concept in Japan.
The idea is for talented chefs to use the skills they have to coax the best flavours from everything they prepare; the true definition of umami.
In many countries, a bowl of soup is served as a way to whet the palate for the meal to come.
This is not the same in Japanese culture when it comes to the consumption of miso soup.
You are supposed to consume this as part of the meal in combination with other dishes, as a way to warm the belly after eating colder dishes or at the end of the meal.
When many are asked to describe the taste of tofu, they tend to say that it is flavourless, which is a far cry from the truth.
Miso, soy sauce and tofu are all made from the same ingredient, soybeans, so it is virtually impossible to say that tofu has no flavour at all.
While is more subtle than other products made with this ingredient, it definitely has a taste that many find very enjoyable when eaten without marinating it or drenching it in sauce.
You cannot really consider yourself a fan of Japanese food if you are walking around with false impressions of it.
Now that you know the truth behind all of these popular myths, you can feel good knowing that you are a step ahead of many.
If you are in Melbourne and want to enjoy an authentic Japanese Restaurant in Doncaster, you simply can’t go past Kobe Teppanyaki.
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