Japanese cuisine: Difference between revisions
Content deleted Content added
Line 19:
Preserving fish soon became a sensation; ''sushi'' was originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and then placed in rice are preserved by lactic acid fermentation, which helps prevent the proliferation of the bacteria that cause putrefaction. Sushi thus became a popular snack food and main entrée. The entry of the Portuguese into southern Japan brought the technique of fritter cooking using batter and egg with seafood, resulting in a dish one calls today ''tempura''.
Following the Meiji Restoration in 1868, Japan embarked on a policy of Westernization in an effort to modernize. This led to new ingredients and techniques entering the Japanese culinary repertoire from the West, resulting in European & American dishes that were reinvented or refined to cater to the Japanese palate.
Starting from the 1970s, thanks to the migration of Japanese to the Western world and investment in developing countries, Japanese cuisine was heavily promoted around the world. While some adhere to traditional preparations, others are modified to suit the palate of the local population or due to scarcity of their original ingredients. Today, it is one of the world's most well-known and beloved ethnic foods, resulting in Japanese restaurants being found in virtually every major city in the world, while Japanese seasoning brands & instant noodles are sold in many countries with east Asian diaspora. Japan has now the second highest number of rated restaurants in the Michelin Guide with more than 400 establishments on the list.
| |||