#Tempura Fried Green Beans

[rabbitcruiser]

Brix Restaurant and Gardens in Yountville, California opened on March 28, 1996.

[aiweirdness]

AI-generated donuts

If you're going to open a late-night donut shop, you're going to need a unique set of over-the-top donuts to set the proper festive atmosphere. But how to keep the ideas coming?

I decided to see what donut ideas I could get using OpenAI's GPT-3 text-generating models. I collected seven of the weirdest donuts and descriptions I could find (such as a pizza donut, or a dirt-themed donut), and presented them as a list for the AI to complete. I've drawn a few of the best donuts it added to the list.

[human illustrations of some of the ai-generated donuts below]

When I say I used "GPT-3" for this project it's hard to be exact about it, because OpenAI often updates the models. The newest GPT-3 versions (as of May 2022) actually did the worst at this task - they kept presenting me with real donuts that they'd seen during their online training, and not even particularly weird donuts. They were trying to match what was most common online, not what I was asking for. But the original early-2020 GPT-3 models were more willing to deliver the weirdness. Here are some more of my favorite results from the various models!

The biggest model, DaVinci

Violet Beauregarde - A lemon glazed donut with blue raspberry eyes and a raspberry center The Candleberry Flu - A chocolate doughnut filled inside with ganache plus a dripping candle on top that's dripping liquid sediments Brick of Yum - A glazed doughnut sandwiching American cheese, with red pepper jelly inside The Confusatron - A doughnut sliced into three layers - vanilla, coconut, and chocolate, dipped in chocolate ganache and topped with sugar pearls that look like circuit boards The Purple Stuff - Chocolate, oreo, and purple stuff sprinkled with powdered sugar

Curie, the second-largest model

Heckleberry - A strawberry donut smothered with blueberry syrup and crushed vegan Crunchies Donut of Doom - Rainbow donut filled with Frosted Flakes, black sprinkles, and sour candy The Alligator Rising - A spiral donut, frosted with chocolate and filled with a filling of chocolate hard-boiled egg and green apple slices Hell Raisin - A jelly donut with a filling of peanut butter and hot dogs Dark Crystal - A donut filled with candy corn and white chocolate chips I ♥ My Gay Ex - A rainbow Jell-O donut with white frosting, red sugar sprinkles, and pink glitter Fish N' Chips – Topped with chocolate and tangy tempura-flavoured icing

Babbage, the second-smallest model

Mr Crepe - Topped with tapioca pudding, green sprinkles Little Red Apples - Topped with pumpkin bread crumbs and small red apples Chalkista - Stationary donut with chalk dusting Horns - Cupcake gripped in both of the animal’s horns Julius Rooms - A pair of bottomless donuts Doughnut Forest - A profusion of donuts spread throughout the French Quarter Flintlock fennec - bacon, fried okra, and burnt thermochromic alcohol Baffle - cocoa powder, giraffes, and vanilla wafers

Ada, the smallest and definitely weirdest model

Bath Roll - Three donuts melted hot on one side Friar Flats - Topped with tomatoes, honey, red paint and ceramic chili caps Ponder Owls - magical, yellow-feathered donuts covered in icing with puffiness and shine By Soul - filled with firecrackers, black bean dip, red pepper syrup, and watermelon Coconut Fun - Sulphure hasn’t been wiped off, a demon cake filled with coconut cream and pistachios Blood Donut - Creamy moist donut topped with spoonfuls of delicious blood Goofy Trick - the elephant, is a clown and it's all about tossing treats into his skull Spankin’ - Other-colored donut with a frying pan in the middle

Bonus content: More of Ada's weird donuts (plus some donuts made of antimatter??)

Also you can buy the donuts on a tea towel! Along with pies, cookies, and breakfast cereals.

[paldean-sandwich-rater]

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

It comes with a picture.

Ingredients: I am not typing all of that out again. What the fuck.

Smell: You’ve taken an entire food court’s worth of food and made it into a sandwich. This isn’t even possible. Why am I considering this. 3/5

Taste: How do you eat this. 2/5

Texture: You get like 5 different foods every bite. This is not balanced. There is no harmony. This sandwich is the embodiment of disorder and chaos. 1/5

Presentation: The fact that this even looks sandwich adjacent is a fucking miracle. You don’t get full points though. Because I don’t like you. 3/5

Would Chunk Eat It?: He would eat maybe 1/50th of it. So no. 1/5

Final Score: 2/5

Critic’s Notes: Why would you waste this much food. Just host a party. Donate it. Something fucking anything I am begging at this point.

[chaos-cousins]

Pelipper mail!

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

What the actual fuck.

It has whipped cream on it. Disgusting.

THAT'S WHY ITS DISGUSTING????

No it's just the first thing I saw that grossed me out and you know I hate whipped cream

[ziodyne-amax]

Pelipper mail! (To kotone)

A sandwich.

It contains ice cream, whipped cream, sponge cake, meat balls, broccoli, pineapple, strawberries, tomatoes, lettuce, rice, noodles, mac and cheese, bacon, beef jerky, dried fish, seaweed, one of every Pokemon berry, jam, olive oil, lotus, dragon fruit, ravioli, ramen, tempura, teriyaki chicken, macaroons, escargots, mint, pepper, salt, sugar, croquettes, pickles, apples, avocados, sausages, bell peppers, grapes, pizza, a donut, cheese, more cheese, even more cheese, mushrooms, mustard, olives, a fried egg, a scrambled egg, blueberries, a poached egg, chawanmushi, a red bean bun, mochi, bbq sauce, chicken nuggets, french fries, takoyaki, pancakes, mackerel, salmon, coffee beans, spinach, a tiny bit of corn cream soup, ramensanga, fettucine alfredo, a plain bagel, pretzels, chocolate chip cookies, sweet potato, yam, potato, scallions, scallops, squid, crab stick, fish balls, fish cakes, oyster sauce, silken tofu, barley, cereal, paprika, oysters, red snapper, sea bass, plums, bean sprouts, garlic, string cheese, camembert, swiss cheese, mozzarella, parmesan cheese, yogurt, brinjal, a macdonald’s happy meal (without the toy and the packaging of course), truffles, caviar, tapioca balls, fried chicken, century eggs, cake sprinkles, dark chocolate, milk chocolate, white chocolate, milk tea (just a tinge), coffee (also a tinge), pudding, pumpkin, honey, mutton, mashed potatoes, bananas, icelandic fermented shark that they bury in the ground for months, raisins, dried mangoes, a drop of water, jelly, nata de coco, prunes, roasted pork, rosemary, bee pollen, peas, deer meat, rabbit meat, fish maw, ham, turkey, m&ms, chub, fufu, watermelon, winter melon, rock melon, coffee jelly, cacao, carrots, blueberries, black tea, dumplings, carrot cake, beetroot, purple cabbage, corn, celery, edamame, red beans, black beans, green beans, kidney beans, cashews, peanuts, pecans, sunflower seeds, walnuts, chickpeas, almonds, daikon, MSG, tamales, anchovies, tabbouleh, lions mane mushroom, chicken of the woods, kelp, octopus, durian, kimchi, crème fraîche, popcorn, cotton candy, everything bagel seasoning, capers, pears, marinara sauce, bittercress, butter cream, every single iteration of galarian curry, sushi, sashimi, kale and a very very specific ramen bowl (without the actual bowl) from a very particular shop located in Iwatodai.

And the top and bottom buns are somehow made from 50 different kinds of bread in a checker box pattern.

I’m. I’m not even sure how you managed to fit all this. This is beautiful in its monstrosity…

[angelfeed]

Had steak with sweet potato fries n broccoli + coffee n donut + rice pudding tonight n I am still rubbing my belly. Idk what I'll make tomorrow, but sometime this week I'm gonna make instant noodles with green onion n egg n shrimp tempura 🍜🥚🍤 💚 Have been craving beans n cornbread, too...

Also pre-ordered new Garden shirts for Hune n I as well as 5 thigh-high socks in various shades of pink lilac n cream n_n ~♡ and a Machine Girl hoodie!

[endcant]

best ever food & drink

cucumber & watermelon (same to me)

tofu (many ways)

glass of milk and 2 cookies (various)

mini sweet peppers

egyptian kahk

homemade red bean paste (u can make a lot affordably, keep it a decent amount of time, and use it for everything)

chicken mole

sashimi (various)

bisque (various)

gazpacho (various)

fruit that you picked

the first bite of a california burger (burger with lettuce, tomato, avocado, and monterey jack cheese)

lemon pound cake

dolma

oxtail stew with chayote (white people not invited)

pozole blanco

buttered pumpkin ravioli followed by the raspberry gelato served in a coconut shell at the obligatory little italian place in my obligatory little not-italian hometown

oolong tea

lamb gyro

when i worked at the college i used to rinse out my cup noodles before microwaving them bc they were too salty. that was good

phó (various)

zalabia topped with sesame seeds

scrambled egg white with spinach and mushrooms

avocado smoothie

street corner strawberries, too ripe to be sold to grocery stores

homemade lengua estofado (white people not invited)

butterfish hand roll

fiji lakdi mithai

fruit salad consisting of: apple, jicama, oranges, cucumber, and optional melon (honeydew or cantaloupe) with mandatory seasoning of citrus juice, red pepper, and salt

fried egg over easy stirred into white rice with very small amounts of sesame oil and soy sauce

my dad is the only person who can make bbq ribs worth eating bc they are tender and heavily spiced with a homemade mustard-based sauce with more spices than i’ve ever seen on any other single object

japanese curry + chicken cutlet (my preferred curry but all are valid)

melted monterey jack cheese (any context)

go to 300 Juan Medina Rd., Chimayo, NM, 87522

muesli

homemade honey kale chip (YSAC)

extremely dry breve cappuccino

cinnamon life cereal

homemade sopapilla with honey

NYC mall shrimp tempura udon (ubiquitous in NYC indoor malls in 2009)

banana with brown sugar and a little butter heated in microwave for like 3 minutes. wait til it cools

just the crust of deep dish pizza without the toppings

buttered macaronis with white onion (poisonous to me)

hot dog and vegetable stir fry

chile con carne with MY family’s green chile recipe

oyster tasting paid for by somebody else

this one stout beer that i shared with my mother in 2017 that came in an unlabeled bottle found in the back of a restaurant that has since changed ownership. no other information

dishes containing roux, custard, or caramelized onions patiently made by your own hand (taste of the fruits of your labor)

my sister’s fucked up health recipes that are actually incredibly fucking good such as a very seasoned broth with like 5 different types of mushrooms, a buffalo chicken/sweet potato/turkey bacon casserole, and all of her various spaghetti squash glops. so FUCKING good.

arugula salad with nuts and fruits

steamed pumpkin (various seasonings)

any decently improvised sweet bread, cookie, or cake flavored chiefly with butter, white sugar, and almond extract

baked potato with the red skin no seasonings eaten outside in the cold

thick, ambrosia-like homemade horchata served in a mug at the mexican place with zero english speakers on staff

11 oz can apple sidra apple soda

banana at 2 am

worst ever food & drink

banana at 6 am

waffle house “hashbrown”

backsweetened fruit beer

whole wheat pancake

whole wheat or multigrain health flour tortilla. if you’re worried about your health just eat a corn tortilla or wrap ur stuff in lettuce

guiltiest pleasures of all time

bacon pb&j burger.

expensive californian bougie health snack bars that consist of unrecognizable seeds, unrecognizable nuts, and unrecognizable dried fruits, unrecognizably sweetened and stuck together in an unrecognizable mound

spoonful of stone ground mustard

back home theres a place where u can get craft beer, a rosé slushie actually worth havinf, taste 4 nearly identical dry red wines, and then say its ur birthday and get panini bread toasted with butter and a melted hersheys bar topped with whipped cream. the birthday treat only really tastes good once youve had the aforementioned quantity of alcohol, but i think that’s by design. like listening to shpongle while profoundly high on psychedelics

2 dennys pancakes with 2 eggs over easy placed betwixt, wherein they will be smashed and mixed with maple syrup until the entire mess is soggy yellow-brown and unrecognizable

bowl of chevys fresh mex salsa con cuchara

i experience that “just one more oreo” comic but with mazapan, & when i wake up from the mazapan fugue state every dark cloth in the house is stained permanently

hot cocoa consisting of: almond milk, dark cocoa powder, and stove heat

i will never forget starbucks sage and juniper latte in the fall of 2018. nothing else at that godforsaken restaurant will ever be that good.

those cute fude nuggets they sell at target that are like $15 per box that are shaped like stars, fishies, etc.

anything with garlic or onion (poisons me)

[kayskay790]

Got to go out for the evening, we started at Southpark Seafood for cocktails I had the Forgive & Forget it’s vodka based with lemon and cassis that was not only beautiful but also delightful.

After drinks we went across the street to Shigezo Izakaya and I had the Shi Abu-Ramen it has a sea salt, garlic, and chili sauce with bean sprouts Napa cabbage, fried gyoza skins, green onions, Chasu pork, tempura puffs, and a soft egg.

This was so delicious the chili had just enough heat to make it warming, the soft eggs made it super rich, the Chasu pork was super tender and flavorful, and the crunchy gyoza skins were a great counterpoint to the soft flat ramen noodles. It’s a well balanced dish, I ate the whole thing.

[angel-petals]

to taste:

味わう（あじわう）

味見する（あじみする）

味がする（あじがする）

食べる（たべる）

飲む（のむ）

経験する（けいけんする）

food vocabulary

1. 食べ物 たべもの tabe mono Food

2. 日本料理 にほんりょうり nihon ryouri Japanese Cooking / Japanese Dish / Japanese Food

3. 朝食 ちょうしょく chou shoku Breakfast

4. 朝御飯 あさごはん asa gohan Breakfast

5. 昼食 ちゅうしょく chuu shoku Lunch

6. 昼御飯 ひるごはん hiru gohan Lunch

7. 夕食 ゆうしょく yuu shoku Dinner

8. 晩御飯 ばんごはん ban gohan Dinner

9. 夜食 やしょく ya shoku Supper

10. おかず okazu Side Dish

11. お八つ おやつ oyatsu Snack / Refreshment

12. 弁当 べんとう bentou Box Lunch

13. 駅弁 えきべん ekiben Train Station Box Lunch

14. 御飯 ごはん gohan Meal / Cooked Rice

15. 刺身 さしみ sashimi Sliced Raw Fish

16. 寿司 / 鮨 / 鮓 すし sushi Sushi

17. 天婦羅 てんぷら tenpura Tempura / Deep-fried Fish and Vegetables

18. 牛丼 ぎゅうどん gyuu don Rice topped with Beef and Vegetables

19. 親子丼 おやこどん oyako don Rice topped with Boiled Chicken and Eggs

20. 天丼 てんどん ten don Rice topped with Deep-fried Prawns & Fishes

21. 鰻丼 うなぎどん unagi don Rice topped with Glaze-grilled Eel

22. 鰻 うなぎ unagi Eel

23. 豚カツ とんカツ tonkatsu Pork Cutlet

24. カレーライス kare- raisu Curry and Rice

25. 鋤焼き すきやき suki yaki Thin Slices of Beef cooked with various Vegetables in a Heavy Iron Pan

26. お好み焼き おこのみやき okonomi yaki Thin and Flat Pancake cooked on a Hot Plate with bits of Meat, Seafood and Chopped Cabbages

27. 鉄板焼き てっぱんやき teppan yaki Grilled Meat cooked on Iron Plate

28. 焼き鳥 やきとり yaki tori Grilled Chicken / Broiled Chicken

29. 蛸焼き たこやき tako yaki Octopus Dumpling

30. 焼きそば やきそば yaki soba Pan Fried Noodle

31. 餃子 ギョウザ gyouza Dumpling stuffed with Minced Pork and Vegetables

32. 茶碗蒸し ちゃわんむし chawan mushi Steamed Egg Custard in Tea Cup

33. しゃぶしゃぶ shabu shabu Japanese Style Hotpot

34. 味噌 みそ miso Miso / Bean Paste

35. 味噌汁 みそしる miso shiru Miso Soup

36. ラーメン ra-men Ramen

37. うどん udon Noodle made of Wheat Flour

38. 蕎麦 そば soba Buckwheat Noodle

39. 餅 もち mochi Sticky Rice Cake

40. 餡パン あんパン anpan Japanese Bun filled with Red Bean Paste

41. 牛肉 ぎゅうにく gyuuniku Beef

42. 豚肉 ぶたにく butaniku Pork

43. 鶏肉 とりにく toriniku Chicken Meat

44. 羊肉 ようにく youniku Mutton / Lamb

45. 魚 さかな sakana Fish

46. 海老 / 蝦 えび ebi Prawn / Shrimp

47. 蟹 かに kani Crab

48. 豆腐 とうふ toufu Tofu / Bean Curd

49. 卵 たまご tamago Egg

50. 食パン しょくパン shoku pan Plain Bread / White Bread

51. 玉葱 たまねぎ tamanegi Onion

52. 胡瓜 きゅうり kyuuri Cucumber

53. 醤油 しょうゆ shouyu Soy Sauce

54. 酢 す su Vinegar

55. 山葵 わさび wasabi Japanese Horseradish

56. 油 あぶら abura Oil

57. 砂糖 さとう satou Sugar

58. 塩 しお shio Salt

59. 胡椒 こしょう koshou Pepper

60. 調味料 ちょうみ

りょう choumi ryou Seasoning / Condiment / Flavoring / Spices

Japanese English

1. yasai Vegetables

2. daikon raddish

3. nasu egg plant

4. nin jin carrots

5. bareisho(jagaimo) potato

6. satsuma-imo sweet potato

7. negi onion

8. tama-negi onion bulb

9. nin-niku garlic

10. kyuuri cucumber

11. kyabetsu cabbage

12. kabocha pumpkin

13. tomato tomato

14. kinoko mushroom

15. toomorokoshi corn

16. sato-imo taro

17. mame beans

18. daizu soy beans

19. shooga ginger

20. takenoko bamboo shoot

21. niga-uri bitter guard

22. horensoo spinach

23. seri parsley

24. hakusai chinese cabbage

アスパラ asparagus

おくら okra

かぼちゃ pumpkin

きゅうり cucumber

ゴーヤ bitter gourd

ごぼう burdock

さつまいも sweet potato

しいたけ shiitake mushroom

じゃがいも potato

ズッキーニ zucchini

だいこん Japanese radish

たまねぎ onion

ちんげんさい bok choy

トマト tomato

なす eggplant

にんじん carrot

ネギ leek

にんにく garlic

ピーマン green pepper

ブロッコリー broccoli

まいたけ hen-of-the-wood

モロヘイヤ Egyptian spinach

ルッコラ arugula

れんこん lotus root

[rabbitcruiser]

National Tempura Day 

Batter and deep-fry a wide range of foods, from prawns to vegetables, and pair with Japanese staples like donburi or soba for some delicious dining.

Tempura is a deep-fried dish that the Japanese have made for centuries. When did it originate? Let us find out through the history of National Tempura Day!

Learn about National Tempura Day

On National Tempura Day, we are encouraged to enjoy any sort of dish that has been made with tempura batter. This is a Japanese fare, with most people tucking into delicious Tempura prawns on this date! However, there are many things you can deep-fry in this batter. Seafood and vegetables are the most popular, yet there’s nothing stopping you from having Tempura chicken. We are sure that there are plenty of unique concoctions you can come up with as well. Deep-fried Mars bars are popular, so what about a Tempura version?

Tempura is a traditional Japanese dish. It was introduced in the 16th century by the Portuguese that were living in Nagasaki at the time. They used fritter-cooking to achieve the light batter. The batter typically consists of soft wheat flour, for example, all-purpose flour, pastry flour, or cake flour, which is combined with iced water. Some people prefer to use sparkling water to keep the batter light.

A lot of people will also add spices, oil, starch, baking powder or baking soda, and/or eggs, especially the egg yolk. Traditionally, this batter is mixed in small batches. Chopsticks are used to mix the batter, and it is only mixed minimally, i.e. for a few seconds. Any lumps are left in the mixture, and this – along with the cold temperature – is how the crisp and unique fluffy tempura structure is created when cooking.

Cooked tempura pieces tend to be either salted and eaten as they are or they are presented with a dipping sauce. Tentsuyu sauce is the most common sauce to enjoy with this batter. A lot of people serve it with grated daikon, which is a mild-flavored winter radish, and they eat it straight after it has been fried. You will also find that tempura is typically found in udon soup or bowls of soba in Japan, typically in the form of a fritter, shiso leaf, or shrimp.

It is also not uncommon for tempura to be used in combination with other foods. So, if you want to cook a tempura-inspired meal for National Tempura Day, there are plenty of main dishes for you to consider. As mentioned, you can add tempura to the top of udon soup. It is also typically served as part of a donburi dish, which is where vegetables and tempura shrimp are served over a bowl of steamed rice. You could also make a bowl of tempura soba, which is essentially tempura that is served on top of buckwheat noodles. Or, how about making your very own creation?

History of National Tempura Day

Tempura is made up of either seafood or vegetables that are battered, deep-fried, and enjoyed by millions of people across the nation. Portuguese Jesuit missionaries introduced the recipe for tempura to Japan during the sixteenth century (around 1549). It is believed that Portuguese Jesuit Tokugawa Isyasu, founder and first shogun of the Tokugawa shogunate of Japan, loved tempura. Since the Genroku era (September 1688 – March 1704) tempura was originally a very popular food that was eaten at street vendors called yatai.

Today, chefs all over the world include tempura dishes on their menus using a wide variety of different batters and ingredients including the non-traditional broccoli, zucchini, and asparagus as well as dry fruits. Some meats, usually chicken and cheeses, are known to be served tempura-style in some American restaurants. For sushi lovers, a more recent variation of tempura sushi has the entire piece of sushi dipped in batter and tempura-fried. The word “tempura” comes from the word “tempora”, a Latin word meaning “times”, “time period” used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days.

The idea that the word “tempura” may have been derived from the Portuguese noun tempero, meaning a condiment or seasoning of any kind, or from the verb temperar, meaning “to season” has not been substantiated. The term “tempura” is thought to have gained popularity in southern Japan; it became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods. Today, the word “tempura” is also commonly used to refer to satsuma age, a fried fish cake that is made without batter. In Bangladesh, the blossoms of pumpkins or marrows are often deep-fried with a gram of rice flour spice mix, creating a Bengali style tempura known as kumro ful bhaja.

How to celebrate National Tempura Day

Celebrating National Tempura Day is easy. You gather up the ingredients necessary to create a tempura, be it a homemade recipe or one you found online, and make the dish to serve it with family as a happy dinner meal. You could decide to have tempura prawns or starter or you could opt for a main dish that incorporates tempura, such as the ones we mentioned earlier.

The great thing about this batter is that it is highly versatile and so it can be teamed with a wide range of seafood, vegetables, and meat. This means that you can have a lot of fun experimenting with different ingredients. Why not have a tempura cook-off with your friends? Or, you could host a Japanese-inspired dinner party?

Why not get some of your friends around for afternoon tea Japanese style? In Japan, tea ceremonies have been popular for many years. Combine this with some delicious tempura dishes for everyone to eat, and you’ve got the perfect lunch-time event. After all, it is always fun to do something a bit different, isn’t it?

The tea that is famous in Japan is pure Matcha green tea. We’re sure you may have even seen Matcha tea or Matcha lattes in your local coffee shop! Matcha comes in many different forms and grades. It is important to be aware of this when purchasing, as you don’t want to end up selecting the wrong product. Generally speaking, you have two key options to select from when buying Matcha – ceremonial Matcha and cooking grade Matchas.

Most people prefer to invest in ceremonial Matcha green tea, and this is because it is of the highest quality and it is suitable for everyday drinking. Of course, you can incorporate it into cooking too, but when creating a Matcha beverage it is even more important to choose high levels of quality. You won’t get better than ceremonial Matcha and this is emphasised by the fact that this Matcha is used in the traditional Japanese tea ceremonies. This type of Matcha should be powdery, very fine, and boast a bright spring green shade.

If it has a slightly yellow colour and feels coarse, you definitely do not have ceremonial grade Matcha on your hands. Ceremonial Matcha is also delicious enough to be enjoyed on its own. You can simply mix it with hot water and consume it as it is; it does not need any sweeteners or additions. Another point worth bearing in mind is that you only need about half a teaspoon of ceremonial grade Matcha when making a cup of tea. You will need more than this when using a lower grade of Matcha. Therefore, while ceremonial Matcha may be more expensive to buy initially, it will last you a lot longer, and thus the costs even themselves out.

No matter whether you are going to host a traditional Japanese tea ceremony with your friends or an evening of fine dining, you will need to decide what tempura dishes you are going to create. The great news is that there are so many different options for you to choose from!

Let’s go through some of the most popular. If you’re looking for a veggie dish, eggplant tempura is a great choice. This is known as Nasu. Or, how about Ebi? This is shrimp tempura, and it is delicious! It is typically used as a topping for udon or soba noodles, yet it can also be enjoyed on its own. Don’t confuse this with Ebi Furai; this is another type of fish, yet it is deep fried with panko batter, which is a lot heavier.

Some other options include tempura shiitake mushrooms, Ika, which is squid tempura, and Hotate, which is tempura scallops. If you are feeling really adventurous, you may want to consider Anago, which is salt-water eel. They have a sweet taste and a soft texture.

Source

[bumblebeeappletree]

How to make easy Japanese corn dishes (corn recipe)!

I'm sharing 6 new ways to enjoy corn, both canned corn and corn on the cob:)

#corn #cornrecipe #japanesefood

Recipes（Official）: https://misosoup.site/6-easy-japanese...

【CHAPTER】

00:00 Corn & Shrimp Spring Rolls

08:18 Miso Butter Corn

11:44 Corn Ganmodoki (Deep-fried Tofu)

16:26 Corn & Potato Pancake

19:48 Seasoned Rice with Corn (Takikomi gohan)

22:47 Corn Tempura

1. Corn & Shrimp Spring Rolls

Ingredients [for 2 servings]

・5 Spring roll wrappers

・2.8 oz (80g) Corn

・2 oz (60g) Shrimp

・1.7 oz (50g) Minced onion

・1/2 tbsp Flour

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・Salt and pepper

・Oil for deep-frying

Shrimp preparation

・3% Salt water (If your shrimp are frozen)

・1 tsp Potato starch or Corn starch

・1/3 tsp Salt

Sauce

・1.5 tbsp Rice vinegar

・1 tbsp Sugar

・1/2 tsp Doubanjiang (Chinese broad bean chili paste)*

・1/3 tsp Garlic powder

・A pinch of Salt

*Doubanjiang substitute: 1 tbsp Miso paste + 1/2 tsp Soy suace + 1 tsp Cayenne pepper powder

======================

2. Miso Butter Corn

Ingredients [for 2 servings]

・9 oz (260g) Corn (An ear of corn)

・1 tbsp Butter

・1 tbsp Miso paste

・1 tbsp Mirin

・1 tbsp Ground sesame

======================

3. Corn Ganmodoki (Deep-fried Tofu)

Ingredients [for 2 servings]

・4.5 oz (130g) Corn (Half ear of corn)

・4.5 oz (130g) Tofu

・2.8 oz (80g) Crab stick (Imitation crab meat)

・3 tbsp Minced green onion

・2 tbsp Flour

・1/2 tsp Dashi granules (Hondashi)

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・Salt and pepper

・Oil for deep-frying

Sauce

・Soy sauce (+ Rice vinegar)

======================

4. Corn & Potato Pancake

Ingredients [for 2 servings]

・4.4 oz (125g) Corn

・3.5 oz (100g) Potato

・2 oz (60g) Shredded cheese

・1.7 oz (50g) Potato starch or Flour

・1/2 tsp Dashi granules (Hondashi)

・1 tbsp Oil

Sauce

・Ketchup + Mayonnaise

・Soy sauce + Rice vinegar

======================

5. Seasoned Rice with Corn (Takikomigohan)

Ingredients [for 2 servings]

・5.3 oz (150g/1 go) Rice

・4.5 oz (130g) Corn (Half ear of corn)

・0.75 cup (180ml) to 0.83 cup (200ml) Water

・1 tbsp Sake

・1/2 tbsp Soy sauce

・1/2 tsp Stock powder

・A pinch of Salt

・1 tbsp Butter

Topping

・Black pepper

======================

6. Corn Tempura

Ingredients [for 2 servings]

・5.6 oz (160g) Corn

・2 tbsp Juice from a can of corn or Water

・3 tbsp Flour

・1 tbsp Potato starch

・Oil for deep-frying

・Salt

[bluebeetle]

rice+peas, tempura shrimp, and cucumber today,,,

 tomorrow im making pasta (idk which kind yet) + salsa and sauce (its sooooo good) + fried broccoli and garlic and herbs 

and then steaks + green beans + potatoes 

and im gonna save some of the broccoli and steak to mix with rice with ginger-soy sauce eheheheheh

[dan6085]

The Top 20 most popular cuisines in the world with details of their menus and significance:

1. Chinese cuisine: Known for its vast regional variations, Chinese food is characterized by the use of rice, noodles, vegetables, and herbs. Popular dishes include Peking duck, steamed hairy crab, and dim sum.

2. Italian cuisine: Known for its simplicity and emphasis on fresh ingredients, Italian food is characterized by the use of pasta, pizza, and risotto. Popular dishes include margherita pizza, spaghetti carbonara, and risotto alla Milanese.

3. Japanese cuisine: Known for its emphasis on seasonal ingredients and minimalist presentation, Japanese food is characterized by the use of sushi, sashimi, and tempura. Popular dishes include sushi rolls, miso soup, and tonkatsu.

4. Indian cuisine: Known for its bold flavors and use of spices, Indian food is characterized by the use of curry, biryani, and tandoori chicken. Popular dishes include chicken tikka masala, palak paneer, and samosas.

5. Mexican cuisine: Known for its use of spicy chilies, corn, and beans, Mexican food is characterized by the use of tacos, enchiladas, and mole. Popular dishes include tacos al pastor, chiles rellenos, and guacamole.

6. Thai cuisine: Known for its balance of sweet, sour, and spicy flavors, Thai food is characterized by the use of pad thai, green curry, and tom yum goong. Popular dishes include tom kha gai, som tam, and mango sticky rice.

7. Greek cuisine: Known for its use of olive oil, lemon, and herbs, Greek food is characterized by the use of moussaka, souvlaki, and tzatziki. Popular dishes include Greek salad, spanakopita, and baklava.

8. French cuisine: Known for its rich and decadent dishes, French food is characterized by the use of coq au vin, bouillabaisse, and ratatouille. Popular dishes include escargot, croissants, and crème brûlée.

9. Spanish cuisine: Known for its tapas and seafood dishes, Spanish food is characterized by the use of paella, gazpacho, and churros. Popular dishes include tortilla española, patatas bravas, and jamón ibérico.

10. Turkish cuisine: Known for its use of spices and grilled meats, Turkish food is characterized by the use of kebabs, dolma, and baklava. Popular dishes include shish kebab, lahmacun, and Turkish delight.

11. Middle Eastern cuisine: Known for its use of spices and grilled meats, Middle Eastern food is characterized by the use of shawarma, falafel, and hummus. Popular dishes include kofta, tabbouleh, and baba ganoush.

12. Korean cuisine: Known for its use of fermented foods and spicy dishes, Korean food is characterized by the use of kimchi, bibimbap, and bulgogi. Popular dishes include japchae, tteokbokki, and Korean fried chicken.

13. Vietnamese cuisine: Known for its use of fresh herbs and light broths, Vietnamese food is characterized by the use of pho, banh mi, and spring rolls. Popular dishes include goi cuon, bun cha, and cha ca la vong.

14. Moroccan cuisine: Known for its use of spices and tagines, Moroccan food is characterized by the use of couscous, harira, and pastilla. Popular dishes include tagine, b'stilla, and Moroccan mint tea.

15. Lebanese cuisine: Known for its use of fresh herbs and grilled meats, Lebanese food is characterized by the use of shawarma, falafel, and tabbouleh. Popular dishes include kibbeh, fattoush, and shish taouk.

16. Peruvian cuisine: Known for its use of spicy chilies and seafood, Peruvian food is characterized by the use of ceviche, lomo saltado, and causa. Popular dishes include anticuchos, ají de gallina, and pisco sour.

17. Argentine cuisine: Known for its use of grilled meats and red wine, Argentine food is characterized by the use of asado, empanadas, and dulce de leche. Popular dishes include choripan, milanesa, and alfajores.

18. Brazilian cuisine: Known for its use of spices and grilled meats, Brazilian food is characterized by the use of feijoada, moqueca, and churrasco. Popular dishes include coxinha, pão de queijo, and caipirinha.

19. Ethiopian cuisine: Known for its use of injera and spicy stews, Ethiopian food is characterized by the use of wat, kitfo, and tibs. Popular dishes include doro wat, injera, and tej.

20. Hawaiian cuisine: Known for its use of fresh seafood and tropical fruits, Hawaiian food is characterized by the use of poke, kalua pig, and spam musubi. Popular dishes include loco moco, haupia, and mai tai.

These cuisines not only provide a glimpse into the cultural heritage of a region but also offer a unique culinary experience that can be enjoyed by people from all walks of life.

[theworldimworkingtowards]

Culinary Accountability:

Cookbook zine

Sweet:

Banana black pepper cardamom

Vanilla donut with pistachio curd

Salt and vinegar cookies with lavender fudge

Smoked black pepper honeycomb and vanilla

Lime leaf and vanilla

Passion fruit milkshake

Peaches and lime

Rose hibiscus pepper ginger tea

Sumac spice cake

Guava , chili pepper, lime, star anise

Rose cinnamon eggnog

Fig cinnamon eggnog

Coffee with fig whipped cream

Fig coffee

Chocolate mint muffins

Borage lemon cookies

Candied borage flowers

Rhubarb lemonade

Mint panna cotta

Raspberry scones with lavender glaze

Lemon balm iced tea with borage flowers

Dates soaked with jasmine syrup

Lemon cupcake with vodka frosting

Cream cheese pastelitos dipped in red chocolate coating

Birch cookies and cream

Sweet nestautrium cream

Raspberry cheesecake

Salty Potato chip tempura macaroon

Raspberry sugar - Raspberry powdered sugar

Pumpkin pie shakes

Rose milk tea cream puffs

Licorice seasalt gummy candy

Candy bowl with black licorice, elderberry gummy, ginger chews, raspberry fruit leathers

Raspberry pomegranate honey amaranth bars (popped amaranth)

Amaranth flower iced coffee

Elderberry ginger granola

Roses dusted with powdered sugar sifted

Savory:

Amaranth pizza

Lavender salt and vinegar chips

Honey Wheat Sandwich with purple sauerkraut, pulled pork, and lavender vinegar

Amaranth stir fry

Amaranth dolmas

Garlic scape pesto pizza

Garlic bread but with chive butter

Tacos with chard spinach and day lilies

Garlic scape pesto

Meatballs in a tomato base with amaranth and spinach on bread (gluten free option too)

Green Pesto meatball sandwich

Amaranth leaf dolmades

Fried amaranths stem fries / tempura

Red sandwich: Amaranth leaves sautéed Medium rare beef Honey berry sauce Pepper jack Red onions Beet powder buns Pine nuts Burrata cheese Brie cheese mushroom

Green:

Venus fly trap salad

Lime leaf and red pepper

Fermented passionflower

Borage leaf smoothie

Lemon butter

Carrot powder cinnamon buns

Ice Cream:

Salted guava ice cream

Black pepper ice cream

Banana ice cream

Honey fig ice cream

Star Anise + burbon fudge ice cream

Saffron ice cream in cardamom / star anise cone with pistachio/ star anise glaze shell dip

Vanilla saffron ice cream

Tea Blends:

Lavender magnolia tea

Lavender magnolia catnip tea

Sumac tea

Raspberry leaf, rose, rhubarb,

Blueberry (white flower like jasmine/cosmo/elderflower/berry/ lavender leaf) lemon peel, white chocolate

Nasturtium leaf and flower, chili pepper, ginger, marigold, expresso powder, lemongrass

Lemongrass, expresso powder / coffee bean, white chocolate, fennel seed, mint

Marigold, expresso powder, reishi, echinacea root

Calendula, corn silk, sunflower leaf, cosmo, some sort of root, rose hip, Mullein leaf

Tulsi and strawberry

Chocolate mint + rose + cocoa + rosemary + orange peel

Cocktails:

Serviceberry sake

Orchid inspired cocktail menu - with an illustration of the specific orchid

Breakfast food inspired cocktail menu

Interest/ themed inspired cocktail menu: Shibari, Scuba Diving, Oyster fishing, Boxing. Etc

New Years Intentions And Prosperity cocktail menu: Money- green, eucalyptus. Love Life- Rose, Berries, sweets. Self Fulfillment- Mint, Refreshing,. Ease Tension- Lavender, Loving,. Physical Activity- Spicy, activating. Academic- Focused, woody, smokey. Career- Lemon, woody smokey. Artistic- Mulberry, anise, sparkling. Exploration- Green, Red, cherry, lime, fun

Hibiscus champagne

Borage spritzers with lemon slices

Star fruit margarita with lime

Red Plumeria Cocktail

Cocktail with prickly pear syrup, aloe versa juice, cane sugar, lime, plumeria flower

Rose - white chocolate - expresso martini - seasalt - cardamom

[universalinfo]

Satisfying Palates and Wallets: A Guide to Corporate Catering Menu Ideas

Feeding a team is no easy task. With varied taste buds, dietary restrictions, and of course, the pressing need to stick to a budget, finding a corporate catering menu that ticks all the boxes can be challenging.

But don’t fret; whether you’re setting up for a corporate luncheon, a team-building session, or a high-stakes board meeting, a savory spread doesn’t have to break the bank. In this blog post, we’ll explore five scrumptious and wallet-friendly corporate catering menu ideas that your team will love. Let’s take a look, shall we?

1. Going Global: A World Cuisine Spread

Bringing global flavors into your corporate meetings is a splendid way to transport your team across continents without leaving the conference room. A corporate catering menu inspired by world cuisines offers a rich palette of flavors.

Italy’s allure: Kickstart the international journey with creamy Alfredo pasta, savory lasagnas, and crispy bruschettas. Perhaps even a Margherita pizza for that unmistakable Italian touch.

Thai temptations: No one can resist the aromatic flavors of Thai green curry or Pad Thai. Paired with some fragrant jasmine rice, it becomes an instant favorite.

Mexican fiesta: Dive into a platter of spicy tacos, bean-filled burritos, and zesty guacamole. Maybe even have a side of nachos with cheese dip for some crunchy delight.

Indian odyssey: The richness of butter chicken, the spice of biryanis, and the tanginess of tandoori dishes are perfect to glimpse India’s diverse cuisine. Serve with fluffy naan or fragrant basmati rice.

Japanese joys: Sushi rolls, edamame, and tempura can be delightful additions. A platter of assorted sushi with wasabi and pickled ginger can be a refreshing palette cleanser.

2. Comfort Cravings: Homestyle Cooking

There’s a unique warmth in comfort food. It’s reminiscent of family gatherings, childhood memories, and familiar kitchens. Crafting a corporate catering menu with these homestyle dishes can make everyone feel right at home.

American staples: Creamy mac ’n’ cheese is a must, along with succulent meatloaf and soft mashed potatoes. Throw in some grilled cheese sandwiches and watch them disappear in seconds.

Soup for the soul: Tomato basil soup or chunky chicken noodle soup can be just what one needs to warm up. Serve with a side of crunchy croutons or a bread roll.

Classic sides: Coleslaw, green bean almandine, and cornbread can add depth to your spread. These sides are not only delicious but also offer comfort in every bite.

Delectable desserts: What’s comfort without some sweet endings? Apple pies with a hint of cinnamon, freshly baked chocolate chip cookies, or even banana bread can wrap up the meal on a sweet note.

3. Healthy & Hearty: A Nutritious Spread

A well-balanced, nutritious meal can keep energy levels high and ensure productivity throughout the day. While it’s crucial to keep it healthy, the flavors shouldn’t be compromised.

Salads galore: From quinoa and roasted beet salad to a classic Caesar, offering a variety that can cater to different tastes. Add in a protein punch with grilled chicken strips or tofu chunks.

Lean proteins: Grilled fish, turkey meatballs, or tofu steaks can be both nutritious and flavorsome. Pair them with brown rice or whole grain rolls for added nutrition.

Vibrant veggies: Think roasted Brussels sprouts with a hint of balsamic, steamed asparagus with lemon zest, or stir-fried colorful bell peppers. The more colorful the spread, the more appealing it becomes.

Refreshing desserts: Instead of heavy cakes or pies, opt for yogurt parfaits with fresh berries, fruit salads drizzled with honey, or even chia seed pudding for that added omega-3 boost.

With these expanded sections, your corporate catering menu can be an absolute hit, offering a range of delicious options for everyone to relish.

4. Local Love: A Farm-to-Table Experience

Tapping into the essence of your local community is a fabulous way to celebrate the produce and talent right at your doorstep. A corporate catering menu focused on locally sourced ingredients not only boosts local businesses but provides an unparalleled freshness that’s hard to beat.

Morning freshness: Kick off with breakfast items sourced fresh from local farms. Think of scrambled eggs from free-range chickens, artisanal bread from the local bakery, and fresh berry jams made by local artisans.

Main course delights: Roast dishes are perfect to highlight the quality of local produce. Roasted chicken from the local farm, garnished with herbs from the community garden, or a vegetable casserole using fresh, seasonal veggies can steal the show.

Cheese & charcuterie: What’s a farm-to-table spread without some fine cheese? Source local cheeses, cured meats, and even local olives or pickles for a delightful charcuterie board.

Dessert delicacies: Feature seasonal fruits in pies and tarts. Fresh apple pie in the fall, berry tarts in the summer, or pumpkin pies in the winter can offer a taste of the season in each bite.

5. Vegan & Vibrant: Plant-Powered Plates

With the surge in veganism and more people being conscious of plant-based diets, it’s essential to have a spread that doesn’t just cater to this group but impresses them. A corporate catering menu that offers innovative vegan dishes can add a dash of vibrancy to the table.

Appetizers to begin: Start with vegan spring rolls filled with crisp vegetables, or vegan bruschettas topped with tomato and basil. Perhaps, even include a vegan ceviche using jackfruit or coconut.

Heartwarming entrees: Vegan doesn’t mean just salads. Think of creamy mushroom risottos, stuffed bell peppers with quinoa and veggies, or even a spicy vegan curry with chickpeas and spinach.

Plant-powered sides: Offer sides like roasted vegetable medleys sprinkled with nutritional yeast, or mashed sweet potatoes seasoned with vegan butter and herbs.

Desserts to die for: Vegan desserts have come a long way. Offer decadent vegan chocolate mousse, dairy-free berry cheesecake, or even vegan ice creams with toppings like caramelized nuts or fruit compotes.

Experience SimpleCater: Transforming Corporate Catering

Have you ever felt disappointed after a poorly executed catering order? Perhaps the variety was missing, or maybe the quality was subpar. That’s where SimpleCater comes into play.

Born out of firsthand frustration with the catering industry, SimpleCater has been redefining the scene since 2012. Their curated restaurant partnerships guarantee timely deliveries of mouthwatering meals tailored to your needs.

What sets SimpleCater apart from competitors? It’s their unyielding dedication to accountability, responsiveness, and that irreplaceable human touch. With SimpleCater, you’re not just another order number; you’re a valued client with unique needs and preferences.

Beyond just providing food, SimpleCater offers peace of mind. Their tech-driven approach ensures efficiency, but they never lose the importance of human interaction. Each menu they craft is based on your specific event detailsprovidingng a tailored experience every time.

In Conclusion

Feeding your corporate team doesn’t have to be a daunting task. With a pinch of creativity, a dash of variety, and the right catering partner like SimpleCater, you can whip up a feast that satisfies both palates and budgets. So the next time you plan a corporate event, let this guide inspire your corporate catering menu choices.

Website : https://simplecater.com/

[travelluxegroup]

Savour Japan's Culinary Delights through Photography

A Visual Journey Through Japan's Rich Cuisine Japan is known for its exquisite cuisine that appeals to both taste buds and visual senses. From tangy sushi rolls to hot bowls of ramen and from crispy tempura dishes to comforting udon noodle soups, Japanese cuisine never fails to surprise and delight. Through the lens of photography, let's take a visual journey through Japan's rich culinary culture. Sushi and Sashimi Sushi and sashimi are the highlights of Japanese cuisine and epitomize Japan's culinary artistry. Made with the freshest fish and seafood, sushi and sashimi are served in beautifully arranged platters that are a feast for the eyes. From the bright hues of tuna to the soft pink of squid and the deep red of salmon, these raw fish dishes are as gorgeous as they are delicious. Ramen and Udon Noodles Ramen and udon noodles are soul-comforting dishes that are perfect for warming up and filling up. Served in steaming hot broth, ramen noodles are topped with an array of ingredients such as meat, soft-boiled eggs, and seaweed for a hearty and flavorful meal. Meanwhile, udon noodles, thicker and chewier than ramen noodles, are paired with various toppings in savory broths, making them a popular comfort food in Japan. Tempura Tempura, a dish of deep-fried seafood and vegetables, is a popular Japanese food that is beloved for its crispy texture and light batter. From shrimp and squid to sweet potato and green beans, tempura can be served as an appetizer or main dish and is often accompanied by a dipping sauce called tentsuyu. With its golden-brown color and beautiful presentation, tempura is a feast for the eyes and the palate. Bento Boxes Bento boxes are a convenient and visually-appealing way to enjoy a delicious Japanese meal on the go. These compartmentalized lunch boxes are filled with various dishes such as rice, sushi, meat, and vegetables, and are often adorned with colorful garnishes and decorations. Bento boxes are as aesthetically pleasing as they are tasty and are popular with both locals and tourists in Japan. Exploring the Heart of Japanese Cuisine Umami and the Five Basic Flavors The Japanese have been perfecting the art of cooking for centuries, and their cuisine is a treat for the taste buds. The unique and rich flavor of Japanese dishes comes from their use of umami, the fifth basic taste. Umami is described as a savory and meaty taste that enhances the other flavors in a dish. Japanese cuisine also incorporates the other four basic flavors - sweet, sour, salty, and bitter - in perfect balance. Rice - The Staple of Japanese Cuisine Rice is considered the staple food in Japan and is the foundation of most dishes. The Japanese use short-grain rice, which is sticky and has a soft texture when cooked. It is served with a variety of dishes, ranging from sushi to donburi (rice bowls). The Japanese are so passionate about their rice that they have rituals surrounding its cooking and serving. Sushi - The Iconic Japanese Dish Sushi is one of the most iconic Japanese dishes and has gained worldwide popularity. It is a dish made with vinegared rice, topped with raw fish or other seafood, and served with soy sauce and wasabi. Sushi comes in many forms, including nigiri (hand-pressed), maki (rolled), and temaki (hand-rolled). The art of sushi-making takes years of practice to perfect, and the Japanese take pride in their skill. Ramen - Japan's Comfort Food Ramen is considered comfort food in Japan and is a popular dish that is enjoyed by people of all ages. It consists of Chinese-style wheat noodles in a meat or fish-based broth, topped with various ingredients such as sliced pork, vegetables, and egg. Each region in Japan has its unique style of ramen, and the dish can be customized to taste. Tempura - A Deep-Fried Delight Tempura is a dish that consists of battered and deep-fried seafood, vegetables, or meat. The batter is made with flour, egg, and ice-cold water, which gives it a crispy and light texture. Tempura is served with a dipping sauce and grated daikon (radish) on the side. The dish originated in Japan in the 16th century and has become a popular dish worldwide. Matcha - A Traditional Japanese Drink Matcha is a fine powder made from green tea leaves. The leaves are ground into a powder using a stone mill, resulting in a bright green powder. Matcha is a traditional Japanese drink and is used in tea ceremonies. It has a bitter and earthy taste but is revered for its health benefits. Matcha is also used in desserts, giving them a unique flavor and a vibrant green color. In conclusion, Japanese cuisine is a perfect balance of flavors, textures, and colors that are pleasing to the senses. The use of fresh ingredients and unique cooking techniques makes Japanese cuisine stand out in the world of gastronomy. Whether it's sushi, ramen, tempura, or matcha, exploring the heart of Japanese cuisine is a delightful culinary experience. Capturing the Flavors of Sushi and Sashimi Sushi and sashimi are two of Japan's most famous culinary exports. As a food photographer, it is important to capture the unique textures and flavors of these dishes. Here are some tips for capturing the essence of sushi and sashimi through photography: 1. Lighting Lighting is everything when it comes to food photography, and sushi and sashimi are no exception. Use natural light whenever possible to bring out the vibrant colors of the fish. If you are shooting indoors, consider using a softbox or diffuser to create a soft and even light source. 2. Plating The way a dish is presented can greatly affect how appetizing it appears in a photograph. When plating sushi and sashimi, aim for a clean and minimalistic look. Place the fish on a neutral-colored plate and consider using chopsticks or other Japanese tableware to add visual interest. 3. Texture Sushi and sashimi are known for their unique textures, so be sure to showcase this in your photographs. Capture the shiny, smooth surface of the fish as well as the rough texture of the rice. Macro shots can really bring out the details of the food. 4. Composition Composition is key to any successful food photo, and sushi and sashimi are no different. Consider using the rule of thirds to create a visually pleasing image. And don't be afraid to experiment with different angles and perspectives – shooting from above or at a diagonal can add interest to your photo. 5. Focus When photographing sushi and sashimi, it is important to focus on the details. Use a shallow depth of field to blur out any distracting elements in the background and draw attention to the food itself. With these tips in mind, you can capture the mouth-watering flavors of sushi and sashimi in your photographs. Don't be afraid to get creative and try new things – after all, food photography is all about experimentation and pushing boundaries. The Art of Japanese Tea and Sweets One of the most iconic culinary experiences in Japan is the art of traditional Japanese tea ceremonies and sweets. Known as Chado or Sado, the Japanese tea ceremony is a formal and ritualistic way of preparing and serving matcha green tea. In Japan, the art of tea ceremonies is not only about serving tea but also involves creating a peaceful and tranquil environment for guests. The traditional Japanese sweets or wagashi served during tea ceremonies are also an integral part of the experience. Matcha Tea Matcha is a fine powder made from ground green tea leaves and is the main ingredient in Japanese tea ceremonies. The preparation of matcha is precise, and it involves measuring the right amount of tea, using warm water, whisking the mixture, and finally serving the tea in a traditional cup. The taste of matcha is unique, and it is characterized by a rich and robust flavor with a distinct vegetal taste. Matcha is said to have many health benefits, including mental clarity and relaxation. Wagashi Wagashi is a traditional Japanese sweet that is served during tea ceremonies and special occasions. The sweets are made using various ingredients, including rice flour, sweet adzuki bean paste, and sugar. The wagashi sweets are often colorful and intricately designed, representing the four seasons and natural elements. Some of the most famous wagashi sweets are mochi, yokan, and dango. The texture and taste of wagashi are delicate, and it is meant to complement the bitter taste of matcha tea. Where to experience Chado The best way to experience the art of Japanese tea ceremonies and sweets is by visiting a traditional tea house or gardens in Japan. Tokyo's Meiji Shrine Garden and the Uji district in Kyoto are some of the most popular places to experience a tea ceremony. Some hotels and restaurants in Japan also offer the traditional tea ceremonies and sweets as part of their service. It is essential to make a booking in advance to ensure availability. The Conclusion The traditional Japanese tea ceremony is a beautiful and refined art that involves the preparation and serving of matcha tea and wagashi sweets. The experience is not only about the taste but also about creating a peaceful and tranquil environment for the guests. The art of Japanese tea ceremonies and sweets is an essential aspect of Japanese culture, and it is worth experiencing when visiting Japan. From Street Food to Michelin Star Dining Japan's culinary scene is a beautiful blend of tradition and innovation. It has something to offer for everyone, from street food to fine dining. Japanese street food has gained worldwide popularity for its delicious taste and unique presentation. Street vendors offer a variety of dishes, such as Takoyaki (octopus balls), Okonomiyaki (savory pancakes), and Ramen (noodles in soup). If you're looking for something more sophisticated, Japan has the most Michelin-starred restaurants in the world. These restaurants offer a once-in-a-lifetime experience with their exquisite dishes and exceptional service. Some of the Michelin-starred restaurants to try are Sukiyabashi Jiro in Tokyo, Kanda in Tokyo, and Ishikawa in Kyoto. While dining at a Michelin-starred restaurant can be an unforgettable experience, it can also be expensive. If you're on a budget, there are still many affordable options for fine dining in Japan. Kaiseki Ryori is a traditional Japanese multi-course meal that can be found at a variety of price points. It typically includes seasonal and local ingredients and is served in an elegant and artistic manner. Japan's culinary scene is an essential part of its culture and a true delight for foodies. Whether you're on a budget or looking to splurge, there are endless options to explore and savor in Japan. Uncovering the Secrets of Japanese Culinary Traditions The Importance of Seasonality Seasonality is a crucial aspect of Japanese cuisine. Japanese chefs believe that the flavors of food are at their peak during their respective seasons. This principle ensures that Japanese cuisine is always fresh and highlights the natural flavors of the ingredients. For instance, during the spring season, dishes with cherry blossoms and cherry blossoms tea are popular, while summer calls for dishes with matsutake mushrooms and watermelon. Similarly, autumn is the season for persimmons and sweet potatoes, while winter calls for dishes with mikan and oysters. Respectful Cooking In Japanese culture, cooking is considered an art, and it comes with a certain level of respect. This involves respecting the ingredients used in the dishes, as well as the techniques used to prepare them. Japanese culinary traditions use simple cooking techniques to allow the natural flavors of the ingredients to stand out. For example, sushi rice is made with great care by using a complex process of washing and seasoning the rice with vinegar, salt, and sugar. This subtle attention to cooking details is what makes Japanese cuisine so unique. The Role of Umami In Japanese culinary traditions, umami is regarded as the taste of bliss. It is the fifth taste, along with sweet, sour, bitter, and salty. Umami is often described as a savory taste, and it is found in many Japanese dishes. The taste of umami comes from amino acids such as glutamic acid found in soy sauce, miso, and seaweed. The role of umami in Japanese cuisine is to enhance the natural flavors of ingredients, making them more delicious and adding depth to the dish. Presentation Japanese culinary traditions place a strong emphasis on the presentation of their dishes. Japanese cuisine is known for its precision, and the presentation of each dish is considered an art form. Many Japanese dishes are served on small plates or in small portions, allowing for an array of different dishes to be served during a single meal. The presentation of these dishes often includes seasonal decorations, such as flowers, leaves, or even ice sculptures. This attention to detail is what makes Japanese cuisine not just delicious but also visually stunning. Growing Popularity Japanese cuisine is growing in popularity around the world because of its uniqueness and health benefits. Japanese culinary traditions focus on fresh, natural ingredients and are low in fat, making it a healthier option compared to some other cuisines. Additionally, the use of umami adds a satisfying depth of flavor, while the presentation elevates the dining experience. Today, sushi, ramen, and other Japanese dishes can be found in almost every part of the world, and the popularity of Japanese cuisine continues to rise. Japanese culinary traditions are some of the most revered in the world. The focus on seasonality, respect for cooking, umami, presentation, and growing popularity have contributed to their success. Japanese cuisine is not just delicious but also a feast for the eyes, and it is no wonder that it has become so popular worldwide. Tips and Tricks for Photographing Food in Japan 1. Take pictures in natural lighting: Natural lighting brings out the best in food and its colors. Try to capture your food photographs in daylight. If you have to take pictures at night, try to use ambient lighting or the photography mode on your smartphone that relies on the maximum amount of light in a low-light environment. 2. Experiment with different angles: Try to capture your food in different angles, like overhead, straight-on, or side angle. Experimenting with different angles gives you a variety of unique shots. 3. Take close-up photographs: Close-up photographs of food give viewers an in-depth look at the dish's texture, colors, and ingredients. 4. Use props: Using props, such as utensils, plates, and napkins, gives your picture a story. It makes the picture more interactive and tells a story about your experience. 5. Focus on the presentation: Japan is famous for its presentation. Focus on how the food is presented and the background it's placed on. It brings a new perspective to the picture. 6. Editing: Editing can enhance the picture and make it aesthetically pleasing. Use editing software to adjust saturation, brightness, and contrast. 7. Shoot candid photographs: Try to capture the chef making the food or the waiter serving it. It adds a sense of movement and activity to your photograph. 8. Take pictures of the local food: Japan is famous for its local cuisine. Try to capture the dishes that are unique to the place you're visiting. It gives more context to where you're exploring. 9. Get inspired: Inspiration can come from anywhere. Follow food blogs, watch cooking shows, and take inspiration from social media. It can help in taking creative pictures. 10. Lastly, don't forget to enjoy the food: While taking pictures, don't forget to enjoy the food you are experiencing. If you enjoy it, it will reflect in your photographs, and they will be more intimate and engaging. With these tips, you'll be able to take fabulous food pictures in Japan that are sure to make your culinary adventures more memorable! Read the full article