As with most cuisines of the world, they evolve into something more modern over time. What are modern cuisines? Many say, when non-traditional foods or non-traditional preparation methods are brought into that culture’s way of cooking it then becomes 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 influenced by the West is Japanese cuisine.
Modern Japanese restaurants are becoming progressively popular in Australia. Japanese restaurants offer a variety of menu items, which appeal to most people. There are many delectable options to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle affiliated mainly from Japan, is extremely moist and tender and some state that it has a butter and smooth taste to it as well. It is an pricy meat and very high measures are put in place to produce them to insure that the best quality of meat is achieved. Most people are familiar with Japanese barbeque. Typically, different meats and vegetables are brought to the table raw and seared on either a charcoal or electric grill. As the meats and vegetables are cooking sauces are mainly used to flavor the food. Regular Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a exquisitely prepared dish. There are quite a few variants on the recipe, but usually very thin cuts 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 mizzled over the top, usually sesame oil or miso based.
In the land down under, many Japanese restaurants offer their customers a assortment of Japanese bbq styles and also different entrees of wagyu beef. Vegetables, seafood and various meats seemed to popular for Japanese barbecue 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.
