What Japanese Dish do Non-Japanese Residents and Visitors Prefer: A Personal Account
Japan is a land of culinary delights, and each dish carries a unique heritage and charm. As a non-Japanese resident who has lived in Japan for many years, I have had the opportunity to explore various aspects of Japanese cuisine. One dish that consistently stands out as a favorite among many foreigners who visit or live in the country is Oyakodon.
The Charm of Oyakodon
Oyakodon is a beloved everyday dish in Japan. It combines eggs and chicken in a savory sauce, typically served over warm rice. To me, the fragrance and flavor of oyakodon are indelibly associated with Japan. Whether it's prepared at home by a mother or served in a restaurant, this dish has a comforting and iconic presence. The simple yet flavorful combination of eggs and chicken on warm rice creates a pleasurable dining experience that is distinctly Japanese.
Personal Choices and Missed Delights
When it comes to specific dishes, tempura is one that I always miss. The crunchy exterior and light, delicate interior of tempura are indeed missable, especially when prepared with locally sourced ingredients. On a related note, buckwheat soba is often enjoyed by me in the form of zarusoba, a traditional cold soba that is dressed with a light dipping sauce. The ingredient nori, or seaweed, and wasabi are often added for an extra sensory experience. Fortunately, I can still make this dish at home, bolstered by the availability of fresh wasabi from local markets.
Another cherished dish is sushi. Since my wife is skilled in sushi-making, we often enjoy homemade sushi, complete with fresh seafood that is delivered from the fish market to our doorstep. However, there are a few items that are harder to replicate, such as salt grilled sanma, a Pacific saury that is particularly delicious when seasoned and grilled. Additionally, high-quality rice from the Niigata prefecture, known for its premium rice varieties, is another item that I miss dearly.
Top Missed Dish: Tonkatsu
While enjoying various Japanese dishes, one specific dish that stands out as a constant craving is , or deep-fried pork cutlet. Over the years, I have grown to appreciate the meticulous preparation and cooking process that goes into preparing . The golden crispy exterior paired with a tender and juicy interior is a treat that cannot be replicated in most Japanese restaurants in the United States. The perfect is best left to the professionals, and I can still remember the perfectly cooked served at Tonkatsu specialty restaurants in Japan, which offered a generous portion of meat along with complimentary servings of rice, miso soup, cabbage, and pickles. The price is also very reasonable, adding to its appeal.
During my time in the US, I have noticed that few Japanese restaurants here can consistently achieve the same level of quality as those in Japan. When my family wanted to indulge in a trip to a Tonkatsu restaurant in Japan, we often went because the cooks were specialists in one dish, delivering a level of expertise that I, as a home cook, could not match.
The experience of eating in the US was quite different. My husband ordered one time and was genuinely surprised by the result, which looked more like Wiener schnitzel than . This highlights the distinct differences in preparation and taste, emphasizing the importance of cultural authenticity in culinary experiences.
It's clear that while I can enjoy many dishes at home, remains a favorite that I hope to indulge in again on my next visit to Japan. The experience of trying out these beloved dishes is not only a treat for the palate but also a journey into the rich cultural tapestry of Japan.