Japanese Easy Chicken Recipes

Natural, Low Fat, Healthy and Artful Presentations

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Japan is an island nation made up of an archipelago of more than 6,000 islands that stretch for more than 1,500 miles and situated in the Pacific Ocean and off the coast of mainland Asia. Although there are thousands of island, 97% of the land area are from the four largest islands, which are Honshu, Hokkaido, Kyushu and Shikoku. The vast majority of Japanese people are also concentrated on these big islands.

The islands of Japan are located in a volcanic zone with harsh climatic and geographical condition. More than 70% of Japan land area is forested, mountainous, and unsuitable for agricultural, industrial, or residential use. Japan has a predominantly temperate climate that varies greatly from the north to the south. In the northernmost region, long, cold winters and cool summers are the norm. The southernmost region meanwhile has a subtropical climate with warm winters and hot summers.

From this hash condition, the principles of simplicity, seasonality and harmony with nature are to be found throughout the country cuisine. Japanese cuisines are also influence by factors such as outside influence, religion and historic periods of isolation. Being a homogeneous society, Japanese cuisine does not have regional variations compare to many other countries cuisines. There are also not many differences between the local ingredients and styles among the island nation. Much of Japanese cuisine characteristic can be traced to the significant period of isolation and nationalism that Japan experienced for the last few centuries, which resulted in more of a national cuisine than a regional one. The period of isolation have caused the country’s cuisine to develop largely internally and uniquely different from the other countries in many ways and put greater focus on seasonal ingredients.

The Japanese diet until recently is primarily rice-based cuisine with side dishes of seafood and vegetables which are eaten after being steamed or pickled. Rice is the staple food in Japan and almost every meal consist of rice as the main dish and nearly everything is eaten with chopstick. Buddhism or Shinto are the belief of most Japanese and had resulted in a culinary belief about the sacredness of animals. As such, meats were normally excluded in the Japanese diet until recent times. As an island nation with an abundance of algae growths in its surrounding waters, seaweeds had become an important ingredient in Japanese cuisine. Seaweeds are most commonly use in a dried form after reconstitution in many Japanese recipes. Another main vegetable in the Japanese cuisines is soybeans. Soybeans are not eaten in its original form but are processed to produce tofu, tempeh, soy sauce, miso, soy nuts, and in their fresh form, edamame(immature soybeans).

Japanese cuisine was also influenced by European nations during their period of exploration in the 16th century. This has brought about the introduction of the same ingredients that were spreading across Europe from the Americas such as jaga-imo(potatoes), satsuma-imo(sweet potatoes), pman(chilies), and tomorokoshi(corn). Another significant contribution to the Japanese cuisine around this time was the method of battering and deep frying foods by the Portuguese. The Japanese later refined this method into the world famous tempura cooking style, as we know today. This period of exploration was followed by about three century-long period of isolation that had greatly influenced the development of the current Japanese cuisine. During this period, Japanese cuisine developed much of the refinement that characterizes it today, making it unique compare to other parts of the world with almost no spices used in its cooking.

Japanese cooking emphasize on the use of the most natural and freshest ingredients available. There are very little processing or alteration done to the ingredients in order to maintain and highlight their natural taste and flavor as the Japanese consider eating as another way in connecting with nature. As such, the principles of following seasons, bringing nature into the kitchen, and appreciating simplicity and authenticity have come to characterize the Japanese cuisine.

The Japanese also consider food presentation as another very important aspect in food preparation and are consider master in the techniques, and expertise with regard to garnishes and elaborate presentations. Japanese dishes are usually presented in attractive ways and in small pieces. The majority of dishes are presented simply and beautifully, and each item is usually presented separately, including sauces.

Japanese Easy Recipes List :

 1. Okonomiyaki (Japanese Pancake)

 2. Takoyaki (Grilled Octopus Ball)

 3. Chicken Katsu

 4. Chicken Karaage (Tatsuta-age)

 5. Teppanyaki (Japanese Grilled Chicken)

 6. Chawanmushi (Steamed Egg Custard)

 7. Sukiyaki (Japanese Hot Pot)

 8. Oyakodon (Rice Topped With Omelet)

 9. Kare Raisu (Curry Rice)

10. Yakisoba (Japanese Fried Noodles)

11. Yaki Gyoza (Japanese Dumpling)

12. Yakitori (Japanese Grilled Meat)

13. Teriyaki Chicken

14. Korokke (Japanese Croquettes)

15. Tempura (Deep Fried Batter)

16. Fried Chicken With Seaweed (Nori)

17. Steamed Chicken With Sake

18. Stir-fry Chicken With Kelp

19. Steamed Chicken with Cucumber and Wakame   new

20. Stir-fry Miso Chicken   new

21. Grilled Salted Chicken   new

22. Teriyaki Flavor Chicken Burger   new

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