Defeat the summer’s heat with these Japan dishes

Japan’s summer is notorious for its unbearable heat but the Japanese have multiple dishes to help them defeat the summer heat.

In the summer, nothing better than going to a pool with your friends and enjoying a cup of ice cream but we can’t go to the pool all the time. Instead of going to the pool, how about staying at home and enjoy some Japanese summer dishes. Today, Illume-eMag will introduce to you some dishes that the Japanese use to relieve the summer heat.

Watermelon

Illume Japanese Summer Food 3Watermelon is one of the summer fruits that we certainly cannot help but mention. Watermelon has a lot of nutrients such as potassium, citrulline and β-carotene,… In which, potassium is said to have the function of excreting excess salt, citrulline has the effect of widening blood vessels and promoting blood flow. , while β-carotene helps maintain the health of the skin and mucous membranes. This is indeed a “precious medicine” to help people overcome the hot summer weather. Referring to delicious watermelons, we can mention Kumamoto watermelons (especially Ueki watermelons), Yachimata watermelons, Tomisato watermelons (Chiba), Obanazawa watermelons (Yamagata), Daiei watermelons, Gaburiko (Tottori) and regional watermelons. Matsumoto Plateau (Nagano).

Somen Noodles, Hiramugi

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Somen and Hiramugi are two noodle dishes that appear a lot in Japanese meals every summer day. At first glance, the appearance and way of eating these two types of noodles, perhaps many people will confuse the two types of Somen and Hiramugi noodles with each other, but in fact they have a few slight differences in production. and the size of the noodles. If Hiramugi is considered a smaller form of udon noodles with a recipe of flour, water, and salt, with Somen, people will add a step of spreading vegetable oil when spinning the noodles to get thin noodles. and then dried in the sun. Perhaps for that reason, the Japanese often distinguish these two types of noodles based on their size (Hiramugi: 1.3 – 1.7mm in diameter, Somen: less than 1.3mm in diameter).

Shaved ice

Illume Japanese Summer Food 2In the midst of hot weather, what’s better than enjoying a cup of shaved ice (kakigori)? This is probably an attractive dessert that attracts not only children but also adults. In Japan, it is common to eat shaved ice with a variety of syrups with different flavors and colors, such as red strawberry syrup, green cantaloupe syrup, yellow lemon syrup, orange orange syrup,… Not only that, in many places, people also make this dish more attractive by adding red beans, mochi sticky rice cakes, fresh fruits, jelly,… A dish that seems to be very simple, but thanks to the harmonious combination of syrup and ice, it creates a very special attraction. You will not be difficult to find stalls selling shaved ice at Japanese festivals, especially in the summer.

Chinese style cold noodles

Illume Japanese Summer Food 5Like many other types of summer noodles, Chinese style cold noodles are also characterized by boiling and soaking in cold water. A typical Chinese cold noodle dish consists of noodles, meat (maybe ham, char siu, chicken, etc.), thinly sliced ​​omelette, summer vegetables (cucumber, eggplant, etc.) carrots), creating colorful, eye-catching colors. People will pour the broth made from soy sauce, vinegar or sesame sauce into the bowl of noodles and enjoy instead of dipping like somen that we introduced above.

Tokoroten jelly noodles

Illume Japanese Summer Food 6On the surface, Tokoroten looks transparent like jelly, but the special feature is that they have a long and thin shape like noodles. Unlike other jellies, Tokoroten has a firmer and crunchier texture. The way to make this dish is not complicated, people cook tengusa seaweed to extract water or cook kanten powder and then let it cool and wait for the mixture to solidify into square blocks. Next is to cut the square into long and thin noodles. There are 2 ways to cut Tokoroten noodles: One is to cut it by hand, the other is to use Tentsuki (a tool with a wooden body, metal head with many small and thin eyes) to put the Tokoroten block in and use force. push is that hundreds of noodles are all bathed in will be brought out.

Cold shabu-shabu

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If you are a fan of Shabu-shabu but the hot weather makes you feel uncomfortable enjoying this dish, try cold Shabu-shabu! Basically, shabu-shabu is a hot pot dish, however, instead of dipping meat and vegetables in a pot of water while still hot, cold shabu-shabu is pre-prepared by dipping the meat in boiling water and Remove to cool or dip in ice water. This cooking method helps the meat retain its sweetness but still has a certain toughness. This extremely unique variation both satisfies your taste buds and dispels the heat of summer.

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