Japanese cooking with American taste

The Japanese have streng reason that they did not eat the meat of most animals, including beef, pok and mutton, for most of their history. It was in the middle of the 19th century that the Japanese began to eat beef, so their history of eating beef spants only about 120 years, not nearly as long as in the Western countries.

The Japanese, taking an immediate liking to beef, started creating their own recipes, as well as adopting Western-style cuisine. The most popular like Sukiyaki, a typical Japanese beef cuisine was the fruit of combining beef with soy sauce, an original Japanese seasoning. soy sauce is the main seasoning in Japanese cuisine. It is used not only during cooking, as in grilling and simmering, but also to add flavor to finished dishes. Soy sauce is often used to season steak, a very Western but very popular beef dish in Japan.

A typical Japanese meal consists of rice as the principle food accompanied by dishes containing meat, seafood and some times vegetables. This is completely differnt from Western-style meals wich serve rice as a side dish. The Japanese diet is varied and well-balanced, more so now as more meat has been incorporated into their cusine. Every Japanese housewives try to keep the balance of meats and vegetables, thingking of the health of their families.