Persatuan Alumni AOTS Malaysia

C O N T E N T S

Tea-talk on Occupational Safety Health

Welcoming the new general manager of AOTS MASAKI WATANABE-SAN

WNF Fund

Japanese Language Class

Hippo Homestay Programme (Pre-briefing)

Hippo Participant's Experiences

Japanese Cuisine

New members | Johor Branch New CCM | PAAM Branches Contact Details

Thought of reflection

ALEPS AGM

JAPANESE CUISINE

Japanese food is one of the most tempting delights that Japan has to offer. Healthy, delicious, and attractive to the eye, Japanese cuisine comes in all shapes and forms with dishes to please every appetite.

Sushi

Sushi restaurants generally serve fresh fish that is prepared raw. The most popular variety is called nigiri-zushi, flat pieces of fish on small cakes of vinegared rice. An order of sushi is usually two pieces, and served with pickled ginger to cleanse the palate between orders. Also on the menu is norimaki: raw fish and various fillings rolled in dried seaweed. Some of the most popular sushi are maguro (tuna), ebi (shrimp), tamago (egg custard), and anago (conger eel).

Tempura

Perhaps the most widely known Japanese food of all, tempura is a study in contrasts. Although the food is deep-fried, good tempura tastes light and delicate. Most tempura restaurants offer a set course (teishoku) that may contain kisu (whitefish), ebi (shrimp), and an assortment of vegetables accompanied by soup, rice, and pickles. Tempura is served with tentsuyu, a dipping bowl of soy sauce and soup stock to which is added grated radish and ginger. It is good idea to just lightly dip the tempura in the sauce, without soaking it.

Sukiyaki

Hotpot dishes are a favourite with hearty eaters and sukiyaki is perhaps the most popular of all. The basic ingredient is paper-thin slices of beef, cooked for just a few seconds in the hot pan in front of you. Then a broth is added, and the beef is lightly simmered. The best beef is from Matsuzaka, where the cattle are massaged and lavishly feed to ensure the most tender of meats. After the beef is cooked, a selection of vegetables joins the pot and diners start fishing for their favourite morsels. Each person is given a dish with a raw egg in it for dipping the meat jus before eating.