The Wasabi at Jacksonville

A Journey into the World of Japanese Cuisine Part II
Awarded the status of an intangible cultural heritage by UNESCO, Japanese food was actually once vegetarian and continues so for a long time. Buddhism came to Japan in the Kofun period(300-538 CE). And like modern Japan which has in deed adopted so much from outside, and yet retained the core of its ancient culture and value system, its cuisine also has shown great adaptation. The turning point came in the17th century Edo, to be later known as Tokyo. The Edo period (1603-1868 CE) was also known as the Samurai age. It’s a tribute to the catholic, curious and cosmopolitan taste of Japanese people that Tokyo, its capital is today home to the most restaurants with Michelin stars in the world.
Japanese cuisine, in many ways, pays respect and reverence to nature by consuming the vegetables or fish or rice, their staple, as close to their natural state as possible. Their first preference is to eat raw, followed by a grill. Boiling and frying is their last choice. Thus the different cooking techniques applied are raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed.
The rice, though, is always eaten white and boiled, it is the accompanying side dishes generically called ‘okazu’ that have seen innovations and experimentation over time.
But first a little more about some more common gastronomic delights from Japan.
The Ubiquitous Noodles
Noodles have a unique presence in the cuisine of the East. Believed to be originally invented in China, it has now a near universal stamp of acceptance and approval even preference and have been adopted in many other cuisines as well. Noodles reached Japan through the population that migrated from China and Korea. Overtime, they were integrated into the indigenous cooking quickly.
While rice is, indisputably, the central staple, a variety of noodles were introduced from China in 8th Century. Originally made from rice, later noodles made from flour were introduced (the udon—popular in Western Japan), and then buckwheat (soba) was introduced in the 14th and 15th centuries. They were especially popular in the 17th century, the Edo Period in Eastern Japan (or now Tokyo)
Ramen

Ramen is a much more recent invention—proper, fresh ramen noodles, though it quickly evolved into fast food.
Ramen is a miso, soy sauce, or salt-based broth with thick wheat noodles. Ramen comes in many shapes and forms, but there are two main styles to know about: Shio (salt) and Shoyu (soy sauce). They can come in white or red form; thin or thick noodles; small or large portions; meaty or veggie; mild tasting soup or super intense ones. There are also regional variations like Hakata ramen (white, tonkotsu based, thin noodles), Hokkaido ramen (creamier white broth, thicker noodles), Kyushu ramen (red broth, lots of garlic), and much more. Udon is a thick wheat flour noodle. It can be served cold or hot, in a broth or dipped in a sauce. Either way, it is a great alternative to ramen if you do not want something quite so intense. The texture of the doughy noodles is perfect for slurping.
SOBA NOODLES
Soba are buckwheat noodles. They are thinner than udon but usually have more of a bite to them. Soba is available with different toppings, in cold dishes, or hot broth-based ones. It can be found all over Tokyo just like ramen and udon. Okonomiyaki, Tokoyaki, Gyudon, Tonkatsu, Yakitori and Tempura are some other dishes that enrich the Japanese cuisine.
Okonomiyaki is a savory pancake filled with cabbage, bean sprouts, and other vegetables. It can be enjoyed on its own or topped with sauce and bonito flakes. The pancakes are cooked on a griddle right in front of you at the table by your waiter/waitress who adds each ingredient one by one to your dish as they knock it out.
Takoyaki are ball-shaped octopus dumplings. They are filled with diced octopus, green onions, pickled ginger, and tempura crumbs. These little balls of joy are one of the most popular street foods in Tokyo and can be found all around the city.

Gyudon consists of beef that has been simmered in a sweet sauce until very tender; it’s then placed on top of rice (either in soup form or not) and often topped with onion or other vegetables like bean sprouts.Tempura is a type of Japanese cuisine where seafood and vegetables are battered and deep fried. It can be served on its own, or with rice. Tempura is usually eaten with white soy sauce, green onion, and grated ginger. The batter puffs up so nicely creating a light but crunchy coating for the dish. Tempura can be found at all kinds of restaurants from very casual to more upscale affairs.
Tonkatsu is a breaded pork cutlet that has been deep fried in hot oil until cooked through and golden brown; then it’s sliced and served with a side of shredded cabbage and rice. This dish  is also usually eaten with white soy sauce, green onions, and grated ginger. Tonkatsu is most often found in casual restaurants or izakayas where you can get several dishes for one meal (a great way to try many dishes at once).
Yakitori means “grilled chicken”. It is grilled meat, fish, or vegetables on a skewer. But from chicken thighs to mushrooms, everything is well seasoned and usually glazed by paintbrush with a soy sauce-based sauce.
Vegetables-There is also a slew of vegetables: Daikon radish is probably the one most familiar. 
The Daikon-DAIKON RADISH is sliced with a long knife and as it is sliced, it is turned, and we get this long, thin ribbon cut from the root with this very narrow blade, and then that’s sliced and cut into tiny little sticks. Daikon can also be pickled yellow.
Other important vegetables are gourds, dried and cut into long strips; mushrooms, like the shiitake (a unique Japanese cultivar) and matsutake.
Soybeans are also clearly central. They’re eaten boiled and cold as edamame. They’re made into tofu, which was introduced from China in about the 11th century and, for Buddhist monks, serve as a wonderful source of protein.
Red miso and yellow miso paste made from soy beans are used as a universal flavoring in Japanese cuisine. The Japanese appreciate the subtle differences in miso—between yellow and white miso, and red miso—similar to the way Europeans obsess over wine.
The Japanese have been making miso since the 8th century. Of course, there’s also shoyu or soy sauce. That’s a relative newcomer; it began to be manufactured on a commercial level in the 16th century. Today it is the most important  seasoning, going into about 70% of all Japanese dishes. Along with that, there’s mirin—a sweetened kind of sake, and then all sorts of sauces made with soy, vinegar, and citrus, like ponzu.
(Writer is an IAS officer. Retired as Secretary, Ministry of Information & Broadcasting)