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Japanese Meat Dishes

Meat dishes, an integral part of modern Japanese cuisine

Fleischgericht

In Japan, the consumption of certain meats was largely taboo since the middle of 7th century. The official prohibitions were justified with the rules of Buddhism, which was declared the State religion in the year 552.

With the increasing opening of Japan to Western influences since about 1850, the attitude towards the consumption of meat changed officially, the first slaughterhouses were established in the 1860s.
In 1873, the Emperor officially approved the consumption of beef. As a result, Sukiyaki originated as a new dish on the basis of Braised beef. Pork only became popular from the 1930s on.

Recipes


Buta Shogayaki, Schweinefleisch mit Ingwer

Buta Shogayaki

Pork with ginger
Gyoza

Gyoza

Pork with vegetables

Tori no Karaage, mariniertes Hähnchenfleisch

Tori no Karaage

Marinated chicken
Shabushabu, kurz gebrühtes Rindfleisch mit pikanten Soßen

Shabushabu

shortly blanched beef with sauces

Sukiyaki, Rindfleischfondue

Sukiyaki

Beef fondue
Teriyaki

Teriyaki

Fried chicken meat with Teriyaki sauce

Oyakudon

Oyakodon

Chicken and egg on rice
Tonkatsu

Tonkatsu

Breaded pork neck cutlet