Teppanyaki (Hibachi)
Teppanyaki (Hibachi)
Teppanyaki is a type of Japanese cuisine that uses an iron griddle to cook food. The word "teppanyaki" is derived from teppan, which means iron plate, and yaki, which means grilled. In Japan, teppanyaki may refer to any of a number of dishes cooked using a teppan, including okonomiyaki, yakisoba, and monjayaki, frequently with the hot plate located in the center of the diners' table.
The form of teppanyaki most familiar to North Americans consists of steak and other meats, along with vegetable accompaniments. In North America, it is also known by the name of hibachi, and the establishments are often referred to as "Japanese steakhouses." Typical ingredients used for teppanyaki are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Soybean oil is typically used to cook the ingredients. In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini, garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food; usually, in Japan, only soy sauce is offered.
Sushi
Sushi
In Japanese cuisine, sushi is a food made of vinegared rice, usually topped with other ingredients including fish (cooked or uncooked) and vegetables. Sushi as an English word has come to refer to a complete dish with rice and toppings; this is the sense used in this article. The original word Japanese: sushi, written in kanji, means "snack" and refers to the rice, but not fish or other toppings. Outside of Japan, sushi is sometimes misunderstood to mean the raw fish by itself, or even any fresh raw-seafood dishes. In Japan, sliced raw fish alone is called sashimi and is distinct from sushi.
Nigiri Sushi is vinegared rice topped with sliced raw fish, omelets and vegetables, or rolled with a variety of fillings in nori seaweed.
Chirashi Sushi is an assortment of sashimi, omelets and vegetables placed on top of a bowl of vinegared rice
Cut roll-Sushi or Hand roll sushi is made by surrounding sushi rice with ingredients.
Sashimi
Sashimi
Sashimi is an important element in Japanese cuisine, where it is often served at the beginning of a meal as a palate cleanser and appetizer. It is often compared to sushi, another popular Japanese dish, although the two are actually different. Sashimi is raw fish sliced very thin and served with a variety of garnishes and sauces. Sushi is served with rice, and often appears wrapped in specially treated seaweed known as nori.
Sashimi is always made with saltwater fish, because many freshwater fish species contain parasites which could cause intestinal distress if eaten. In addition, the fish used for sashimi is fresh and of the highest quality, to ensure optimum flavor and healthiness. Many restaurants keep their fish alive in saltwater tanks, ensuring that the fish can be prepared to order. When going out for sashimi, pick a reputable restaurant with an obvious supply of fresh, high quality fish. When preparing sashimi at home, make sure that your fishmonger knows that you intend to eat the fish raw, so that he or she can recommend the most safe and fresh specimens.
Sashimi is often prepared at a bar so that customers can watch the chef. This tradition probably stems from a desire to make sure that the fish being used is fresh and of the highest quality, but it is also very interesting to watch sashimi being prepared. Chefs use a very sharp knife to fillet the fish, removing potentially dangerous bones along with the skin. Then the fish is sliced very fine and beautifully laid out on a platter along with the garnishes and sauces of choice.
Common garnishes for sashimi include pickled vegetables such as ginger, shredded daikon radish, and toasted nori. Sashimi is usually also served with soy sauce and wasabi, and some cooks add ground ginger root to the soy sauce for an extra dimension of flavor. The sashimi and condiments are arranged so that consumers can easily pick up pieces of fish and garnish with chopsticks before dunking them in the sauce.
Seafood used for sashimi commonly includes bluefin tuna, snapper, abalone, bass, fish roe, prawns, mackerel, bonito, shad, octopus, and squid. The fatty part of tuna, known as toro, is particularly prized for sashimi because it has a creamy, melt in your mouth flavor which is simply exquisite. Western consumers often enjoy sashimi made with fish such as tuna and mackerel, although they sometimes have difficulty with the rubbery texture of raw squid and octopus.
We are proud to introduce you to Japanese style Teppan-yaki cooking performed by Atlanta's Hottest chef right at your table.
At our large size sushi bar we can accommodate as many of you and your friends and family as you can bring. We use fresh fish, personality, and humor to create the best sushi Atlanta has to offer.
We sincerely hope you enjoy your dinner. And have a pleasant experience with us. Once again, thank you for dining with us.
Tempura
Tempura
Tempura is a classic Japanese dish of deep fried lightly-battered vegetables or seafood.
Tempura is made with seafood (such as prawn and white fish) and vegetables (such as green pepper, egg plant, sweet potato, and broccoli), which are dipped in a flour and water batter, and deep-fried in vegetable oil. Crisply fried Tempura maintains the flavor and nutrition of the ingredients. Tempura is usually enjoyed with grated Japanese radish and ginger in a Tempura sauce.
Yaki Gyoza (Japanese style fried dumplins)
Yaki Gyoza (Japanese style fried dumplins)
Jiaozi (Chinese transliteration) or Gyōza (Japanese transliteration) and also known as Mandu (Korean transliteration), is a kind of Chinese dumpling, widely popular in China, Japan, and Korea, as well as outside of East Asia.
Gyoza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyoza should not be confused with Wonton: Gyoza have a thicker skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth.
In China dumplins are usually eaten either steamed, fried or in a soup. Japanese gyoza, however, are usually fried. There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable, etc.
The Japanese word gyoza was derived from the reading of 熙憝 (Jiaozi in Mandarin Chinese) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.
The most prominent differences of Japanese-style gyoza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyoza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. They are always served with soy-based dipping sauce (tare) seasoned with rice vinegar and/or rayu (red chili pepper-flavored sesame oil). The most common recipe found in Japan is a mixture of minced pork, garlic, cabbage, and nira (Chinese chives), and sesame oil, which is then wrapped into thinly-rolled dough skins.
Gyoza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyoza is sold as a side dish in almost all ramen and Chinese restaurants in Japan.
The most popular preparation method is the pan-fried style called yaki-gyoza in Japan, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyoza is steamed. Other popular methods include boiled sui-gyoza and deep fried age-gyoza.
They are best enjoyed while still steaming hot.