{"id":23295,"date":"2024-09-30T08:58:45","date_gmt":"2024-09-30T08:58:45","guid":{"rendered":"https:\/\/nuba.com\/?p=23295"},"modified":"2024-10-08T08:13:23","modified_gmt":"2024-10-08T08:13:23","slug":"japan-the-7-virtues-of-japanese-cuisine","status":"publish","type":"post","link":"https:\/\/nuba.com\/en\/blog\/japan-the-7-virtues-of-japanese-cuisine\/","title":{"rendered":"Japan: The 7 Virtues of Japanese Cuisine"},"content":{"rendered":"\t\t
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\n\t\t\t\tWelcome to this \"foodie\" tour through some of the most iconic dishes of Japanese gastronomy, linked to the tradition and history of the country.\t\t\t<\/p>\n\t\t\t\t\t<\/blockquote>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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I always thought that Japan<\/strong> <\/a>would be like a Kurosawa movie.<\/p>\n

The land of haikus<\/em> exceeded my expectations and offered me much more than I had imagined and, in the absence of dramatic duels at sunset, I found that samurai heritage<\/strong> in the ceremoniousness, discipline and constant search for perfection in many areas, including gastronomy<\/strong>.<\/p>\n

If the soul of a samurai is his katana<\/em>, the soul of a country is its food; for there is no more authentic and universal way to know the essence of a place.<\/p>\n

These are the 7 principles of bushido<\/em>, the code of the warrior… These are the 7 dishes which marked my experience in Japan…<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Integrity (gi) – Kobe Beef<\/h2>\n

Although it turned out that the port city hid many surprises, what drew me to it was the fame of its certified meat.<\/p>\n

Tasting Kobe beef<\/strong> is an experience that goes beyond the culinary and verges on the spiritual.
\nFrom the moment your private chef<\/strong> presents the piece, everything takes on a certain theatrical air.
\nThe marbled veins of the meat are too perfect to be the fruit of nature and the cooking can only be understood from a deep respect for the raw material<\/strong> and the discipline required to master the steel and the fire. <\/p>\n

The flesh has a golden brownish tone, with a pinkish interior.
\nIt has a mild but succulent flavor and the texture, oddly enough, is almost creamy.
\nGrilled vegetables, salt and pepper.
\nThat’s all it takes. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Respect (rei) – Traditional breakfast in Japan<\/h2>\n

Sunrise in Hakone<\/strong>.
\nA soft light filters through the window paper as I put on my yukata<\/em>.
\nAlready in the dining room, I walk barefoot on the tatami and sit at the low table, contemplating the bamboo forest that surrounds the ryokan<\/em>. <\/p>\n

The food arrives with hardly any waiting: rice, tea, a selection of pickles(tsukemono<\/em>), grilled salmon and a thick miso broth with king crab<\/strong>.
\nIt’s certainly not my usual breakfast, but that’s one of the great advantages of travel… Getting out of the ordinary, seeking new experiences<\/strong> and tasting just a taste of other lives. <\/p>\n

It’s not my usual breakfast, and lucky me.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Value (yu) – Duck & Rice<\/h2>\n

Gion<\/strong>, the geisha<\/em> quarter; a subway passage and a promise in the form of a luminous sign: Duck & Rice.
\nThese two ingredients shape the menu of a hidden gem in Kyoto<\/strong>. <\/p>\n

On a bed of rice, the chef places the blowtorch-broiled duck<\/strong> and, right in the center, an egg yolk topped with sea urchin<\/strong> and grated truffle.
\nA flask, a flask and other utensils make up an improvised decanter in which the meat broth meets the katsuobushi<\/em>, dried bonito flakes.
\nAll the elements of the dish end up mixed in a careful balance of flavors<\/strong> and textures in which the duck remains the absolute protagonist. <\/p>\n

Hidden among the whirlwind of stimuli that is Kyoto<\/strong>, with only six seats, this discreet family restaurant<\/strong> unites the principles of Japanese cuisine<\/strong> with an original approach, standing out from the crowd like a cherry tree in a garden.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Honor (meiyo) – The Whisky of Japan<\/h2>\n

Trying Japanese whiskey<\/strong> was one of my must <\/em>during the trip.<\/p>\n

Finally, I achieved my goal in a small bar in Tokyo<\/strong>… Upon entering, a soft and warm light greeted you with a first sip of melancholy and a certain air of American blues<\/em>.
\nHigh stools, a wide bar and hundreds of bottles of whiskey, displayed on an aged wooden shelf.
\nThe bartender<\/em>, wearing a vest and bow tie, advises and guides us through the bottles.
\nHe prepares the glass, carves the ice block into a perfect spherical shape and pours the amber elixir.
\nI start with small sips, trying to draw out notes I don’t quite understand, while my feet follow Otis Rush’s guitar plucking. <\/p>\n

When we finish, the bartender<\/em> accompanies us to the street, bows goodbye and returns to his small bar.
\nAs I walk away, in the silence of the Tokyo night, I hear the rhythmic tapping of the knife against the ice. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Compassion (jin) – Honey Cheese Tartlet<\/h2>\n

Japanese<\/strong> sweets and pastries<\/strong> are a gastronomic experience<\/strong> of another level.
\nA comforting snack prepared with delicacy and care; a safe haven to regain strength and spirits after the long walks that shape a trip. <\/p>\n

Of the (vast) variety of desserts I encountered along the way, there was one that especially stuck in my memory: a small tartlet<\/strong>, filled with honey and cheese, found only in Yumoto<\/strong>, the gateway to the Hakone Mountains.
\nSimple and neat in appearance, with its characteristic hexagonal shape, this artisan treat<\/strong> was pure perfection, with a crunchy cookie and a light cream cheese in which the taste of honey was noticeable. <\/p>\n

Eating it still warm, while strolling along the Haya River<\/strong>, became one of the best memories of my time in Hakone.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Honesty (makoto) – Gyozas<\/h2>\n

In the extravagant, cosmopolitan and excessive Japanese capital<\/strong>, there are still corners where it is easy to forget that you are in the largest city in the world.
\nIn Kameido<\/strong>, a neighborhood with a sixties atmosphere, I found a family restaurant that was able to transport me to that other Tokyo. <\/p>\n

The establishment in question is small and cozy<\/strong>, with the kitchen in full view and the walls covered with old Asahi<\/em> beer posters.
\nThe surprised looks of the other diners confirm to me that this is not a place frequented by tourists<\/strong>.
\nBarefoot and sitting on the tatami, I discover that their signature dish is also their only dish: meat and vegetable gyozas<\/strong>, with no additions or garnishes.
\nDoubts invade me for a second, accustomed to variety and free will, but they dissipate with the first bite. <\/p>\n

I am in front of the epitome of gyozas; with a filling as abundant as tasty<\/strong> and a perfect balance between steaming and grilling.
\nHomemade elaboration, know-how and love are the basis of this place, which delves into the roots of its product and invites everyone who opens its door to get lost in a sincere and real taste. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Loyalty (chu) – Ramen<\/h2>\n

Although I was not traveling alone, my great companion in Japan was not a person, but a food. One of the pillars of <\/strong>modern Japanese gastronomy <\/strong>and a personal favorite. <\/p>\n

Ramen<\/strong>, that dish of wheat noodles<\/strong> floating on a dense beef broth<\/strong>, accompanied by chasu<\/em> (bacon), egg, scallions, bean sprouts and endless possibilities.
\nIt is impossible for me to choose or highlight just one of my experiences with ramen, as each dish is a reflection of the personality and essence of<\/strong> the restaurant that serves it and a frenzy for the palate, where each ingredient adds flavor and nuances to the whole. <\/p>\n

What for many Japanese is a quick and convenient option to quell hunger becomes a delicacy in the eyes of the traveler.
\nA must that never fails, that is always there. <\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Ramen\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Daniel Delgado invites us on a foodie tour through some of the most iconic dishes of Japanese cuisine, linked to the tradition and history of Japan.<\/p>\n","protected":false},"author":36,"featured_media":23324,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[338],"tags":[297,587,331],"class_list":["post-23295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-stories","tag-asia-en","tag-gastronomy","tag-japan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/posts\/23295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/comments?post=23295"}],"version-history":[{"count":7,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/posts\/23295\/revisions"}],"predecessor-version":[{"id":23888,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/posts\/23295\/revisions\/23888"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/media\/23324"}],"wp:attachment":[{"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/media?parent=23295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/categories?post=23295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuba.com\/en\/wp-json\/wp\/v2\/tags?post=23295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}