| Written by Chris Yeager, on 25-01-2008 10:50 |
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A casual and relatively cheap venue for drinking and eating, the izakaya
is where Japanese businessmen typically get together for after-work
drinks– a pastime persistent enough to have become an aspect of
Japanese culture commonly recognized internationally. Gradually making
their way into the States, many izakaya have been popping up in cities here and there. Yakitori Boy is arguably Philadelphia's first izakaya, newly opened 11th Race. This week’s blog provides a
review of Japanese “pub-grub,” a delicious division of Japanese cuisine
often overlooked abroad.
Though frequently referred to as Japan’s answer to the Western style pub, the izakaya experience is distinguished not only by its surface “Japanese-ness,” but by offering unique dining formats such as nomihodai ("all you can drink") and tabehodai
("all you can eat") Extremely popular in Japan, customers will pay a
set price to eat or drink as much as they like with a time limit of two
or three hours.
Izakaya food is also not what many Westerners think of as typical Japanese food. While Japanese cuisine is generally considered healthier than Western fare, the izakaya has substantial offerings in the category of fried deliciousness that tastes so good people tend not to care if it's healthy or not. Below are some typical izakaya offerings, but it's just the tip of the iceberg. You'll have to head over to an izakaya to find out more.
Karaage
tab 1 Small pieces of fried
meat, usually chicken, marinated in a tangy mix of soy sauce, garlic
and ginger, deep-fried and finished with a slice of lemon or Japanese
mayonnaise for dipping.
Okonomiyaki
In Osaka, where the dish is said to have originated, okonomiyaki is prepared much like a pancake from a batter of flour, grated yam, eggs, shredded cabbage, green onion, meat (pork or bacon), octopus, squid, shrimp, mochi or cheese. In Hiroshima, the ingredients are layered rather than mixed together and often include extra cabbage and soba or udon noodles
Edamame
Baby soybeans in the pod, boiled in water together with condiments such as salt, and served whole. A common appetizer in izakaya and Japanese restaurants.
Kaki Fry
Deep-fried oyster, often served with mayo or tartar sauce for dipping.
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Yakisoba
Stir-fried noodles with pork, vegetables (usually cabbage, onions or carrots) and flavoured with Japanese Worcestershire sauce, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.
Yakitori
Bite-sized pieces of sauce-basted chicken barbecued over charcoal on a bamboo skewer. Yakitori is a very popular quick eat and is often enjoyed as an accompaniment to beer.
Korokke (Croquette)
Breaded and fried mashed potato and minced meat patties. An early cultural import from interaction with Portuguese traders in the 1500's.
Takoyaki
A popular Japanese dumpling made of batter, diced octopus, tempura flakes, pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, aonori, mayonnaise, and katsuobushi (fish shavings), fried in a special cast iron pan with hemispherical molds. |
Last update: 18-08-2008 09:28
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