These are the Japanese food that my chef friend wants to share with you guys. Japanese foods are not only pleasing to the eyes but also to your taste buds. My chef friend who is a bodybuilder too is not only dependent to whey protein but also to these famous Japanese masterpieces. Japanese cuisine according to Wikipedia is based on combining staple foods, typically rice or noodles, with a soup and okazu dishes made from fish, meat, vegetable, tofu and the like to add flavor to the staple food. These are typically flavored with dashi, miso, and soy sauce and are usually low in fat and high in salt. Popular items are sushi, sashimi and teriyaki. Sushi, long regarded as quite exotic in the west until the 1970s, has become a popular health food in parts of North America, Western Europe and Asia.
Ikura Sushi- is made of Little Pearl Salmon Caviar, Japanese Rice, rice wine vinegar, sugar, salt, and Nori
Ebi Sushi - Ebi means shrimp. The way to enjoy shrimp is via ama-ebi, raw shrimp, and sashimi-style.
Maguro Sashimi - fresh sashimi grade yellow fin tuna. It has a tender and mild flavor which is great for searing or eating raw.
Salmon Sashimi - one of the most colorful pieces on the sushi or sashimi plate. It has a wonderful, unctuous texture like toro and yellowtail, but (along with mackerel) much higher levels of Omega 3 essential fatty acids.
Sashimi Hamachi - made of young yellowtail (Seriola lalandi), is a gleaming, unctuous, firm, pink-hued fish, one of the most flavorful. Often served chopped in a roll with with scallions (negi-hamachi).
Ten temaki - A temaki is a cone-shaped hand roll. Add the name of any fish or vegetable the word before temaki, and you will get that item wrapped with rice in a sheet of toasted seaweed.
Unagi Sushi is Freshwater eel, which is richer than salt water or conger eel (anago). Eel is not served raw, but is pre-boiled, freshly grilled prior to serving and brushed with a rich sauce called kabayaki tare.
An American invention, the original California Roll was made by Ichiro Manashita, a sushi chef at Tokyo Kaikan restaurant in Los Angeles, around 1973. He incorporated avocado, cucumber and fish cake into a roll, he hid the seaweed, which many Americans did not like, inside a layer of rice.