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ne can get in Japan are Kuruma ebi (prawn), shiba ebi (shrimp), ika (squid), kaibashira (scallop), anago (conger eel), kisu (a small fish known as sillago), haze (goby), ginpo (gunnel), megochi (flathead).

Tempura should be made just before eating it. Besides being strict about the freshness of what goes inside of tempura (such as shrimp, and squid), the Japanese are picky about the batter, also known as koromo in Japanese. Koromo literary means clothes in Japanese. It should be lumpy and be filled with air bubbles so that the texture of tempura becomes lighter. Also, the coating should be thin rather than thick. Besides the crunchiness, Japanese wants to enjoy the natural taste of the material that is inside of the batter. Therefore, the batter should be practically see-through.

4. Tofu and Natto

Tofu is also well known to international community. It came from China very long time ago and became another food that represents Japanese cuisine. Tofu is one of the most protean foods. It can be boiled, broiled, baked, fried, steamed, marinated, dried, frozen, and eaten fresh. Interesting thing is that each method changes the taste of tofu completely. Baked tofu and boiled tofu tastes extremely differently. Kyoto is best known for a good tofu. Recently, there are restaurants opening up that only serve tofu. It is one food that is loved by vegetarian travelers to Japan.

Natto might be unfamiliar to international travelers. It is made out of soybean, just like tofu. Natto is fermented soybeans which is rotten stinking slimly soybeans. It is somewhat similar to a ripe cheese. Natto is served in a small lump and should first be stirred with chopsticks to make it stickier. Then, raw eggs, sliced and chopped onions, soy sauce is mixed together with natto. This mixture is then eaten with hot rice. Even if the smell of natto is strong, it is still a typical breakfast menu in Japan. It is very healthy and diet helping cuisine.

5. Menrui

Menrui in Japanese means noodle types. This indicates that menrui includes all the types of noodle cuisine that is available in Japan. There are a great variety of shapes and sizes of noodle. The two most popular types of noodles are the wheat-based noodles which are associated with Osaka and the south of Japan, and buckwheat-based noodles associated with Tokyo and the north of Japan. (Donald 54)

Wheat-based noodles come in a variety of shapes, but the best know type is called udon. Udon is somewhat flat and wide. Somen is another type of what-based noodle that is more slender and a bit of vegetarian oil is used in the preparation. Buckwheat-based is called soba, and it comes with a single variety: long, thin, brown in color. There are some variations of soba. People used green tea to make soba. Therefore, the color of the noodle becomes green, instead of brown.

Soba and Udon can be served both hot and cold. For a hot noodle dish, a noodle is first boiled in water, then scooped out and place in a bowl. After that, toppings and other ingredients are added. Finally, broth is poured. There are great varieties for soup and toppings. For a cold dish, boiled noodle is rinsed with hold water, and served on draining screened plate that is made out of bamboo. The noodles are decorated with little bit of dried laver, and dipped into soy sauce then quickly removed from the sauce.

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