Tested 'n' Tried Raw Extracts of Japanese Food

Japanese culinary wonders are all about what your tongue mostly licks to eat. It includes a very large variety of memorable meals, highlighting gentle methods of cooking, fresh ingredients and authentic flavors. Emphasizing more on seasonality of food, presentations and countless worthwhile gastronome destinations, all have contributed a lot in winning Tokyo, Japan a title of being the most Michelin starred city in the world for the second time.

Basashi : It is a cultural delight for the locals of Japan, and same love can be seen amongst others who prefer consuming raw horse meat. Truly regional in flavor, served izakaya (much like a pub) and garnishing done on the sides with soya sauce, onions and ginger beautifully make it nation’s sensation to be served as a hot dish at various fancy restaurants of Japan.

Unagi : It is a grilled delicacy of Japan, frequently presented as finger-long morsels atop sushi, and is comparatively unknown in western civilization. It is costly to buy, and in spite of being served with rice and a white sauce so amazingly it strives to become the face of many palates. However, during summers it lures the eyes of traditional food lovers to be greatly consumed by them.

Torisashi : Raw, sliced chicken, the torisashi dish forms the grounds of Kagoshima region in southwestern Japan. Its preparation involves hard core professionals because it is supposed to be boiled until the outer layer is cooked properly. However, the pink color inside remain as such, and looks appetizing in true sashimi style when decorates with sweet soy sauce or ground ginger.

IKura : Topped with Salmon Roe, a healthy bowl of rice takes your heart away in no minute. Ikura in Japan is a stunning treat for the senses, and is a polarizing item consisting of large, orange-ish eggs, as well as the most explosive fishy and salty yolk that surround it really enhances its significance to be chosen by you.

Shirouo no Odorigui : Well known as Dancing Icefish, Shirouo no Odorigui is a lifetime experience to relish alive tiny and transparent fish. It is a staple food of those living in Fukuoka, Southwestern Japan, and becomes a visual treat for eyes when accompanied with quail egg and a bottle of vinegar.