The Dart Maker Blog

As with most cuisines of the world, they progress into something more modern over time. How do you classify modern cuisine? Many say, when non-traditional foods or non-traditional cooking methods are brought into that culture’s way of cooking it then becomes modernized by the people of that ethnicity. The West has the most influence on how cuisines evolved. One of the cuisines most wrought by the West is Japanese cuisine.

Modern Japanese restaurants are becoming progressively popular in the land down under. Japanese restaurants offer a mixture of menu items, which appeal to most people. There are heaps of yummy choices to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle consociated principally from Japan, is the most moist and tender, butter and smooth taste to it according to some. It is one of best quality meats in the market, very high standards are put in palce to produce them to ensure that the best quality of meat is attained. Many people enjoy Japanese barbecue. Typically, assorted meats and veggies are brought to the table raw and grilled on either a charcoal or electric grill. As the meats and vegetables are cooking sauces are mainly used to flavour the food. Normal Asian constituents are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a delicately prepared dish. There are quite a few versions on the recipe, but typically very thin cuts of salmon lay on the serving dish with pickled ginger spread throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is drizzled over the top, usually sesame oil or miso based.

In Australia, many Japanese restaurants offer their clients a assortment of Japanese barbeque styles and also diverse entrees of wagyu beef. Vegetables, seafood and various meats seemed to popular for Japanese barbecue at many restaurants, with an assortment of cooking sauces to choose from. Wagyu beef can be served as: beef tenderloin with a garlic-ginger ponzu sauce, wagyu beef as a sirloin or in a roll form.