Just like technology, cuisines all around the world evolve in to something more modern as time goes by. 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 gets modernized by the people of that ethnicity. The West has the most influence on how cuisines changed. One of the cuisines most wrought by the West is Japanese cuisine.
In Australia, modern Japanese restaurants are becoming more and more popular. Japanese restaurants offer a diversity of menu items, which appeal to most of the public. There are heaps of yummy selections to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle consorted primarily from Japan, is extremely moist and tender and some state that it has a butter and smooth taste to it as well. It is credibly one of the most pricy cuts of beef because very high standards are put in place to farm them. Most people are familiar with Japanese barbeque. Typically, assorted meats and veggies are brought to the table raw and seared on either a charcoal or electric grille. As the meats and vegetables are cooking special japanese sauces are primarily used to flavour the food. Regular Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a exquisitely prepared dish. There are a few variants of the recipe, but typically very thin cuts of salmon lay on the serving dish with pickled ginger sprinkled throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is mizzled over the top, usually sesame oil or miso based.
In Aussie, many Japanese restaurants offer their clients a assortment of Japanese barbecue styles and also diverse entrees of wagyu beef. Veggies, seafood and various meats seemed to popular for Japanese barbeque 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.
