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Key Ingredient
- Asparagus (1)
- Avocado (1)
- Bean Sprout (1)
- Beef (2)
- Beetroot (1)
- Bok Choy (1)
- Capsicum (1)
- Carrot (2)
- Chicken (2)
- Cucumber (1)
- Egg (1)
- Eggplant (1)
- Fish (2)
- Fish Sauce (1)
- Flour (1)
- Garlic (3)
- Ginger (5)
- Horseradish (1)
- Ice-Cream (1)
- Leek (1)
- Miso (2)
- Mushrooms (4)
- Mustard (1)
- Noodles (1)
- Onion (2)
- Orange (1)
- Potato (2)
- Radish (2)
- Rice (2)
- Sesame Oil (1)
- Shallots (1)
- Soy Sauce (5)
- Sugar (2)
- Tofu (3)
- Tuna (1)
- Verjuice (1)
- Vinegar (1)
Special Consideration
Japanese Cuisine
About Japanese Food
Japanese food is refined and elegant, its preparation and presentation honed over the centuries so its flavours are pure and delicate. Like many of the most highly developed cuisines on earth, Japanese food celebrates and highlights the flavours, textures and colours of seasonal produce. The first produce of the season is prized.
As well as exquisite flavour, visual beauty is paramount; the type of plate or dish is as important as what is on it. The Japanese have also perfected the concept of negative space; where the empty parts of a serving platter serve to emphasise the beauty of the food placed on it. 
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Featured Businesses
For further information about the businesses featured in the Japanese epidode of Food Safari, click here.
Key Ingredients
Japanese Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Japanese Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Japanese Restaurants
Displaying 10 of 253 Japanese Restaurants.
| Restaurant | Suburb | |
| 1. | Shogun | Canberra City |
| 2. | Tasuke | Canberra City |
| 3. | Kabuki by the Sea | Swansea |
| 4. | Orizuru Sushi Bar | Hobart |
| 5. | Absolutely Chez Uchino | Mosman Park |
| 6. | Banzai Sushi & Noodle Bar | Leederville |
| 7. | Jaws Tempura Sushi | Perth |
| 8. | Matsuri | Perth |
| 9. | Sado Island Claremont | Claremont |
| 10. | Tansawa Tei | Northbridge |
Featured Recipes
- Pumpkin flowers stuffed with prawn (bong bi don thit)
- Market vegetables, cooked in a clay pot (u cu tay cam)
- Choko, stir fried with beef and garlic (trai su xao thit bo)
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
Hot Tips
Light olive oil
Olive oil can be labeled as "light" however don't be fooled to thinking this means it is light in calories. The "light" label refers to the oil being light on taste or colour - not on fat.
Glossary
Genoise
A classic, fine-crumbed French sponge cake. It is made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.
