3 Types of Japanese Preserved Foods That Are Both Healthy and Convenient!
Preserved foods have been an integral part of Japanese cuisine for hundreds of years. Not only are they convenient thanks to their shelf life, but these Japanese preserved foods are also healthy and delicious! We have broken down Japanese preserved into three main categories, so read on to learn about some of Japan's delicious preserved foods!
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1.Preserved grains
Japan's representative grain is rice.
There are various ways to preserve rice and you can eat it over the course of the year as meals or as sweets.
Hoshii (dried boiled rice)
Rice is boiled once then dried.
If you add hot water it becomes like freshly cooked rice. This is what samurai troops and ninjas always carried.
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Soumen
Sōmen (素麺) are very thin—less than 1.3 mm in diameter—white Japanese noodles made of wheat flour. The noodles are usually served cold.
It's a Japanese summer food that is still eaten today.
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2. Preserved side dishes
Kouya Tofu (freeze-dried tofu)
This is tofu that was taken outside in the winter to freeze, then dried. It's a convenient preserved food that can be both boiled or stir-fried. Since it's made from soy beans, it's a very healthy food full of protein.
Kiriboshi daikon
Daikon is cut into long strips then dried. After it's been put in water it's boiled or stir-fried. It's convenient in the winter when there are no vegetables.
Umeboshi
Japanese plums are pickled in salt then dried in the sun. The sourness becomes addicting and there are many Japanese people who could eat many of these in one sitting.
Shiokara
This is made from pickling fish innards. Squid is also frequently used. It goes extremely well with Japanese liquor
Tsukudani
It's usually small fish but sometimes they use grasshoppers too.
Its slightly salty flavor goes perfectly with rice.
3.Preserved sweets
Hoshigaki (dried persimmon)
Japan's representative dried fruits is dried persimmon. The astringent fruit turns sweet after it's dried.
The information in this article is accurate at the time of publication.
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