The Tifler Blog

Cuisines in the world evolve into something more modernistic over time. What constitutes a modern cuisine? Many say, when non-traditional foods or non-traditional cookery methods are worked into that culture’s way of cooking it then gets modernized by the people of that ethnicity. The most influence on cuisines and how they change stems mainly from the West. One of the cuisines most wrought by the West is Japanese cuisine.

Modern Japanese restaurants are becoming progressively popular in Australia. Japanese restaurants offer a diversity of menu items, which appeal to most of the public. There are heaps of delicious selections to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle affiliated primarily from Japan, is the most moist and tender, butter and smooth taste to it according to some. It is one of best quality meats in the market, very high standards are put in palce to produce them to ensure that the best quality of meat is attained. Many people enjoy Japanese barbecue. Typically, assorted meats and vegetables are brought to the table raw and barbecued on either a charcoal or electric grill. As the meats and vegetables are cooking special japanese sauces are primarily used to flavor the food. Typical Asian constituents are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a delicately prepared dish. There are a few variations of the recipe, but typically very thin pieces of salmon lay on the serving dish with pickled ginger spread throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is drizzled over the top, usually sesame oil or miso based.

In Australia, many Japanese restaurants offer their clients a variety of Japanese bbq styles and also different entrees of wagyu beef. Vegetables, seafood and various meats seemed to popular for Japanese bbq at many restaurants, with an assortment of cooking sauces to choose from. Wagyu beef can be served as: beef tenderloin with a garlic-ginger ponzu sauce, wagyu beef as a sirloin or in a roll form.