Beef and pork:<\/span> \u2022 Sandaime Bunji<\/span>‘s Gyutan<\/a> \u2022 Aburi-En<\/span>‘s Hoho<\/a> \u2022 Fat Cow<\/span>‘s Wagyu<\/a><\/h6>\n\n\n\nFish: \u2022 Yoshi and The Horse’s Mouth<\/span>‘s Anago<\/a> \u2022 SENS Sushi & Grill<\/span>‘s Hamachi<\/a> \u2022 Marukyu<\/span><\/a>‘s Maguru<\/a><\/span> \u2022 Tamashii<\/span><\/a>‘s Fugu<\/a><\/span><\/h6>\n\n\n\nNoodles: \u2022 Ramen Champion<\/span><\/a>‘s Tsukemen<\/a><\/span><\/h6>\n\n\n\nSake: \u2022 Kurara<\/span><\/a>‘s Junmai Daiginjo and Nigori<\/a><\/span> <\/h6>\n\n\n\n
\n\n\n\nWagyu, don, unagi, tamago: These are all common words known to Japanese foodies. But how about gyutan, anago and junmai daiginjo? (Answer: beef tongue, seawater eel, a type of premium sake). If you aspire to sound like a Japanese food pro, these would be a few to add to the gourmet vocabulary. <\/p>\n\n\n\n
Despite its overwhelming popularity, Japanese food is still largely unexplored. While conveyer belt sushi<\/a> and ramen<\/a> counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. <\/p>\n\n\n\nThe good news is, you don\u2019t have to jet to Japan to savour them. They’re all available for islandwide delivery in Singapore! We filter the delicious options and give you a list of 10 food and drink items to try when you next have Japanese food cravings. <\/p>\n\n\n\n
<\/div>\n\n\n\n#1. Hoho<\/h3>\n\n\n\n![\"Iberico](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Iberico-Hoho-Don_small-e1611117528369-500x374.jpg\")
<\/a>Aburi-En’s Iberico Hoho Don ($19.20) will leave you speechless with its tender, melt-in-your-mouth pork cheek<\/figcaption><\/figure><\/div>\n\n\n\nHoho is an under-utilised cut from the lower cheeks of pigs. Also kown as pork jowl, it bears some semblance to back bacon, but has a higher meat-to-fat ratio. Because pigs rarely use this muscle, it is tender and sweeter, and literally melts in your mouth when grilled.<\/p>\n\n\n\n\u201cWhat makes hoho different from pork belly is that the meat and fat are so well blended that the tenderness is something you would not usually expect from pork.\u201d<\/em><\/strong><\/p>Yoshiyuki Kuroshima, head of product development, Aburi-En<\/cite><\/blockquote><\/figure>\n\n\n\nTry:<\/em><\/strong> Aburi-En<\/span><\/strong><\/a>‘s Iberico Hoho Don<\/a> ($19.20), grilled Iberico pork jowl<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#2 Gyutan<\/strong><\/h3>\n\n\n\n![\"\"](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Sandaimebunji-Negishio-Gyutan-Don-496x500.jpg\")
<\/a>Sandaime Bunji’s Negishio Gyutan Don ($19.90) is a heartwarming bowl of beef tongue goodness<\/figcaption><\/figure><\/div>\n\n\n\n\u201cGyu\u201d means cow, and \u201ctan” comes from the English word tongue. A local delicacy in Sendai, Japan, beef tongue is said to originate from a yakitori restaurant in 1948. This exotic organ has a rich beefy flavour and is typically thickly sliced and braised till tender, or thinly sliced, seasoned and grilled over a charcoal flame.<\/p>\n\n\n\n
Try: Sandaime Bunji<\/span><\/a>‘<\/strong>s Negishio Gyutan Don<\/a> ($19.90), lightly seasoned beef tongue with leek on rice<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#3 Wagyu<\/strong><\/h3>\n\n\n\n[smartslider3 slider=”103″]<\/div>\n\n\n\nWagyu, in the Japanese food vocabulary, needs no introduction. This perfectly marbled, umami-rich beef come from four top breeds of Japanese black or red cattle raised in stress-free, zen-like environments. The different types of wagyu, however, can be mind-boggling. Like wine, it differs between regions, with top restaurants sometimes offering a variety of cool options.<\/p>\n\n\n\n
Miyazaki <\/em>wagyu from the Miyachiku co-op belongs in the top tier, having won the last three consecutive awards at Japan\u2019s \u201cOlympics of Wagyu Beef\u201d. This cherry red meat with snowflake-liked fat was served at the 90th Academy Awards party. Saga <\/em>wagyu and Nagasaki wagyu come from the Saga Prefecture and Nagasaki Prefecture respectively. Both regions are known for their mild climate, clean water, and superb wagyu breeding and rearing techniques.<\/p>\n\n\n\n\u201cSaga wagyu cattle are fed natural feed such as straw and corn, and are characterised by impeccable marbling with superb lean meat-to-fat ratio for a creamy and buttery texture in the mouth.\u201d<\/em><\/p>Head Chef Shigeru Kasajima, Fat Cow<\/cite><\/blockquote><\/figure>\n\n\n\nTry: Fat Cow<\/strong><\/span><\/a>‘s Miyazaki A4 Wagyu Premium Donburi<\/a> ($128), 21 days Dry-aged Nagasaki Wagyu A5 Premium Donburi<\/a> ($138), and Saga A5 Wagyu<\/a> ($158)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#4 Anago<\/strong><\/h3>\n\n\n\n![\"Ni](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Ni-anago-e1611118128380-500x374.jpg\")
<\/a>Sustainable anago<\/em> is used in the Ni Anago Don ($32) from Yoshi and The Horse’s Mouth<\/figcaption><\/figure><\/div>\n\n\n\nSeawater eel anago<\/em> stands apart from its more popular cousin unagi <\/em>(freshwater eel), which has been over-consumed to the extent that it has been deemed endangered by Seafood Watch, an international advisory on sustainable seafood practices. As a more sustainable option native to Tokyo Bay, anago <\/em>is less fatty, and has a cleaner, softer, sweeter and more delicate flavour.<\/p>\n\n\n\nTry: Yoshi and The Horse\u2019s Mouth<\/strong><\/span><\/a>\u2019s Ni Anago Don<\/a> ($32), simmered sea eel served on red vinegar sushi rice<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#5 Hamachi<\/strong><\/h3>\n\n\n\n![\"Hamachi](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Hamachi-Kama-Shio-e1611118030274-500x374.jpg\")
<\/a><\/figure><\/div>\n\n\n\nThe young yellow tail or amberjack has a rich and delicate citrus aftertaste. It is typically farmed and airflown from Kyoto, and can be enjoyed as sashimi or grilled with salt.<\/p>\n\n\n\n
Try: SENS Sushi & Grill<\/span><\/strong><\/a>\u2019s Hamachi Kama Shio<\/a> ($19.30), yellow tail cheek with salt<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#6 Magur<\/strong>o<\/h3>\n\n\n\n![\"Otoro](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Otoro-e1611120042831-500x375.jpg\")
For the most marbled tuna cut, order the Otoro ($60) at Marukyu <\/figcaption><\/figure><\/div>\n\n\n\nThe bluefin tuna, one of Japan\u2019s most prized sashimi fish, often fetches millions in Tokyo\u2019s Toyosu Fish Market’s first auction of the New Year. Each part of this giant fish tastes different and comes with a different price tag. <\/p>\n\n\n\n
Otoro<\/em> comes from the inside of the fish belly and is the fattiest cut. Chutoro<\/em> is moderately fatty and gives you more bite. Akami<\/em> is the leanest cut from the fish\u2019s body. In most Singapore restaurants, akami<\/em> is simply referred to as maguro. <\/em> <\/p>\n\n\n\nTry: Marukyu<\/span><\/a>\u2019<\/strong>s Otoro Sashimi<\/a> ($60), Chutoro Sashimi<\/a> ($40), and Maguro Sashimi<\/a> ($15)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#7 Fugu<\/strong><\/h3>\n\n\n\n![\"Fugu](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Fugu-Mirin-Boshi-e1611118100387-500x375.jpg\")
<\/a>Tamashii restaurant is one of the few places in Singapore to try puffer fish. Try its Fugu Mirin Boshi ($18)<\/figcaption><\/figure><\/div>\n\n\n\nThe poisonous puffer fish is a luxury ingredient in Japan that only specially licensed chefs may safely prepare. Besides sashimi, it is also cut into strips and grilled. In Japan, this is a very popular otsumami<\/em> (snack) enjoyed with alcohol.<\/p>\n\n\n\nTry: Tamashii<\/span><\/a>\u2019<\/strong>s Fugu Mirin Boshi <\/a>($18) grilled marinated puffer fish served with mayonnaise<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#8 Tsukemen<\/strong><\/h3>\n\n\n\n![\"Taishoken](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/Taishoken-Champion-Tsukemen-500x500.jpg\")
Slurp up every last drop of Ramen Champion’s Taishoken Champion Tsukemen ($19.30)<\/figcaption><\/figure><\/div>\n\n\n\nA refreshing alternative to ramen, these thick noodles are cooked, cooled to improve their texture and firmness, and served with a thick, rich dipping broth. After you are done with your noodles, add some dashi stock to dilute the delicious broth and slurp up every last drop.<\/p>\n\n\n\n
Try: Ramen Champion<\/strong><\/span><\/a>\u2019s Taishoken Champion Tsukemen<\/a> ($19.30)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#9 Junmai Daiginjo<\/strong><\/h3>\n\n\n\n![\"Junmai](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/JPEG\u30a4\u30e1\u30fc\u30b7\u3099-D06B92906AB1-1-500x500.jpeg\")
<\/a>Celebrate a special occasion with the best: Get the Hanabusa Kimoto Junmai Daiginjo sake ($294.80) from Kurara.<\/figcaption><\/figure><\/div>\n\n\n\nPicking a celebratory sake? \u201cJunmai\u201d refers to sake brewed with pure rice and no additives. \u201cDaiginjo\u201d is a super premium sake made with rice milled to 50 per cent or less of its original size. Light, complex and aromatic, junmai daiginjo<\/em> is the highest grade of sake worthy of a grand splurge.<\/p>\n\n\n\nTry: Kurara<\/span><\/strong><\/a>\u2019s Hanabusa Kimoto Junmai Daiginjo<\/a> ($294.80 for 720ml)<\/em><\/p>\n\n\n\n#10 Nigori<\/strong><\/h3>\n\n\n\n![\"Nigori](\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/JPEG\u30a4\u30e1\u30fc\u30b7\u3099-5EA10DC899A3-1-500x500.jpeg\")
The Fusozuru Junmai Nigori sake ($74.80) from Kurara restaurant pairs well with spicy food<\/figcaption><\/figure><\/div>\n\n\n\nThirsting for a more rustic touch? \u201cNigori\u201d literally means \u201ccloudy\u201d, and refers to coarsely filtered sake with rice particles. Chill this milky opaque sake, gently shake the bottle, and enjoy it paired with spicy Japanese food for a lovely contrast.<\/p>\n\n\n\n
Try: Kurara<\/span><\/strong><\/a>\u2019s Fusozuru Junmai Nigori <\/a>($74.80 for 720ml)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"While conveyer belt sushi and ramen counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. Read on to discover unique Japanese foods, all available for islandwide delivery.<\/p>\n","protected":false},"author":25,"featured_media":9667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[427,436],"tags":[435],"yoast_head":"\n
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Noodles: \u2022 Ramen Champion<\/span><\/a>‘s Tsukemen<\/a><\/span><\/h6>\n\n\n\nSake: \u2022 Kurara<\/span><\/a>‘s Junmai Daiginjo and Nigori<\/a><\/span> <\/h6>\n\n\n\n
\n\n\n\nWagyu, don, unagi, tamago: These are all common words known to Japanese foodies. But how about gyutan, anago and junmai daiginjo? (Answer: beef tongue, seawater eel, a type of premium sake). If you aspire to sound like a Japanese food pro, these would be a few to add to the gourmet vocabulary. <\/p>\n\n\n\n
Despite its overwhelming popularity, Japanese food is still largely unexplored. While conveyer belt sushi<\/a> and ramen<\/a> counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. <\/p>\n\n\n\nThe good news is, you don\u2019t have to jet to Japan to savour them. They’re all available for islandwide delivery in Singapore! We filter the delicious options and give you a list of 10 food and drink items to try when you next have Japanese food cravings. <\/p>\n\n\n\n
<\/div>\n\n\n\n#1. Hoho<\/h3>\n\n\n\n<\/a>Aburi-En’s Iberico Hoho Don ($19.20) will leave you speechless with its tender, melt-in-your-mouth pork cheek<\/figcaption><\/figure><\/div>\n\n\n\nHoho is an under-utilised cut from the lower cheeks of pigs. Also kown as pork jowl, it bears some semblance to back bacon, but has a higher meat-to-fat ratio. Because pigs rarely use this muscle, it is tender and sweeter, and literally melts in your mouth when grilled.<\/p>\n\n\n\n\u201cWhat makes hoho different from pork belly is that the meat and fat are so well blended that the tenderness is something you would not usually expect from pork.\u201d<\/em><\/strong><\/p>Yoshiyuki Kuroshima, head of product development, Aburi-En<\/cite><\/blockquote><\/figure>\n\n\n\nTry:<\/em><\/strong> Aburi-En<\/span><\/strong><\/a>‘s Iberico Hoho Don<\/a> ($19.20), grilled Iberico pork jowl<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#2 Gyutan<\/strong><\/h3>\n\n\n\n<\/a>Sandaime Bunji’s Negishio Gyutan Don ($19.90) is a heartwarming bowl of beef tongue goodness<\/figcaption><\/figure><\/div>\n\n\n\n\u201cGyu\u201d means cow, and \u201ctan” comes from the English word tongue. A local delicacy in Sendai, Japan, beef tongue is said to originate from a yakitori restaurant in 1948. This exotic organ has a rich beefy flavour and is typically thickly sliced and braised till tender, or thinly sliced, seasoned and grilled over a charcoal flame.<\/p>\n\n\n\n
Try: Sandaime Bunji<\/span><\/a>‘<\/strong>s Negishio Gyutan Don<\/a> ($19.90), lightly seasoned beef tongue with leek on rice<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#3 Wagyu<\/strong><\/h3>\n\n\n\n[smartslider3 slider=”103″]<\/div>\n\n\n\nWagyu, in the Japanese food vocabulary, needs no introduction. This perfectly marbled, umami-rich beef come from four top breeds of Japanese black or red cattle raised in stress-free, zen-like environments. The different types of wagyu, however, can be mind-boggling. Like wine, it differs between regions, with top restaurants sometimes offering a variety of cool options.<\/p>\n\n\n\n
Miyazaki <\/em>wagyu from the Miyachiku co-op belongs in the top tier, having won the last three consecutive awards at Japan\u2019s \u201cOlympics of Wagyu Beef\u201d. This cherry red meat with snowflake-liked fat was served at the 90th Academy Awards party. Saga <\/em>wagyu and Nagasaki wagyu come from the Saga Prefecture and Nagasaki Prefecture respectively. Both regions are known for their mild climate, clean water, and superb wagyu breeding and rearing techniques.<\/p>\n\n\n\n\u201cSaga wagyu cattle are fed natural feed such as straw and corn, and are characterised by impeccable marbling with superb lean meat-to-fat ratio for a creamy and buttery texture in the mouth.\u201d<\/em><\/p>Head Chef Shigeru Kasajima, Fat Cow<\/cite><\/blockquote><\/figure>\n\n\n\nTry: Fat Cow<\/strong><\/span><\/a>‘s Miyazaki A4 Wagyu Premium Donburi<\/a> ($128), 21 days Dry-aged Nagasaki Wagyu A5 Premium Donburi<\/a> ($138), and Saga A5 Wagyu<\/a> ($158)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#4 Anago<\/strong><\/h3>\n\n\n\n<\/a>Sustainable anago<\/em> is used in the Ni Anago Don ($32) from Yoshi and The Horse’s Mouth<\/figcaption><\/figure><\/div>\n\n\n\nSeawater eel anago<\/em> stands apart from its more popular cousin unagi <\/em>(freshwater eel), which has been over-consumed to the extent that it has been deemed endangered by Seafood Watch, an international advisory on sustainable seafood practices. As a more sustainable option native to Tokyo Bay, anago <\/em>is less fatty, and has a cleaner, softer, sweeter and more delicate flavour.<\/p>\n\n\n\nTry: Yoshi and The Horse\u2019s Mouth<\/strong><\/span><\/a>\u2019s Ni Anago Don<\/a> ($32), simmered sea eel served on red vinegar sushi rice<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#5 Hamachi<\/strong><\/h3>\n\n\n\n<\/a><\/figure><\/div>\n\n\n\nThe young yellow tail or amberjack has a rich and delicate citrus aftertaste. It is typically farmed and airflown from Kyoto, and can be enjoyed as sashimi or grilled with salt.<\/p>\n\n\n\n
Try: SENS Sushi & Grill<\/span><\/strong><\/a>\u2019s Hamachi Kama Shio<\/a> ($19.30), yellow tail cheek with salt<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#6 Magur<\/strong>o<\/h3>\n\n\n\nFor the most marbled tuna cut, order the Otoro ($60) at Marukyu <\/figcaption><\/figure><\/div>\n\n\n\nThe bluefin tuna, one of Japan\u2019s most prized sashimi fish, often fetches millions in Tokyo\u2019s Toyosu Fish Market’s first auction of the New Year. Each part of this giant fish tastes different and comes with a different price tag. <\/p>\n\n\n\n
Otoro<\/em> comes from the inside of the fish belly and is the fattiest cut. Chutoro<\/em> is moderately fatty and gives you more bite. Akami<\/em> is the leanest cut from the fish\u2019s body. In most Singapore restaurants, akami<\/em> is simply referred to as maguro. <\/em> <\/p>\n\n\n\nTry: Marukyu<\/span><\/a>\u2019<\/strong>s Otoro Sashimi<\/a> ($60), Chutoro Sashimi<\/a> ($40), and Maguro Sashimi<\/a> ($15)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#7 Fugu<\/strong><\/h3>\n\n\n\n<\/a>Tamashii restaurant is one of the few places in Singapore to try puffer fish. Try its Fugu Mirin Boshi ($18)<\/figcaption><\/figure><\/div>\n\n\n\nThe poisonous puffer fish is a luxury ingredient in Japan that only specially licensed chefs may safely prepare. Besides sashimi, it is also cut into strips and grilled. In Japan, this is a very popular otsumami<\/em> (snack) enjoyed with alcohol.<\/p>\n\n\n\nTry: Tamashii<\/span><\/a>\u2019<\/strong>s Fugu Mirin Boshi <\/a>($18) grilled marinated puffer fish served with mayonnaise<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#8 Tsukemen<\/strong><\/h3>\n\n\n\nSlurp up every last drop of Ramen Champion’s Taishoken Champion Tsukemen ($19.30)<\/figcaption><\/figure><\/div>\n\n\n\nA refreshing alternative to ramen, these thick noodles are cooked, cooled to improve their texture and firmness, and served with a thick, rich dipping broth. After you are done with your noodles, add some dashi stock to dilute the delicious broth and slurp up every last drop.<\/p>\n\n\n\n
Try: Ramen Champion<\/strong><\/span><\/a>\u2019s Taishoken Champion Tsukemen<\/a> ($19.30)<\/em><\/p>\n\n\n\n<\/div>\n\n\n\n#9 Junmai Daiginjo<\/strong><\/h3>\n\n\n\n<\/a>Celebrate a special occasion with the best: Get the Hanabusa Kimoto Junmai Daiginjo sake ($294.80) from Kurara.<\/figcaption><\/figure><\/div>\n\n\n\nPicking a celebratory sake? \u201cJunmai\u201d refers to sake brewed with pure rice and no additives. \u201cDaiginjo\u201d is a super premium sake made with rice milled to 50 per cent or less of its original size. Light, complex and aromatic, junmai daiginjo<\/em> is the highest grade of sake worthy of a grand splurge.<\/p>\n\n\n\nTry: Kurara<\/span><\/strong><\/a>\u2019s Hanabusa Kimoto Junmai Daiginjo<\/a> ($294.80 for 720ml)<\/em><\/p>\n\n\n\n#10 Nigori<\/strong><\/h3>\n\n\n\nThe Fusozuru Junmai Nigori sake ($74.80) from Kurara restaurant pairs well with spicy food<\/figcaption><\/figure><\/div>\n\n\n\nThirsting for a more rustic touch? \u201cNigori\u201d literally means \u201ccloudy\u201d, and refers to coarsely filtered sake with rice particles. Chill this milky opaque sake, gently shake the bottle, and enjoy it paired with spicy Japanese food for a lovely contrast.<\/p>\n\n\n\n
Try: Kurara<\/span><\/strong><\/a>\u2019s Fusozuru Junmai Nigori <\/a>($74.80 for 720ml)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"While conveyer belt sushi and ramen counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. Read on to discover unique Japanese foods, all available for islandwide delivery.<\/p>\n","protected":false},"author":25,"featured_media":9667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[427,436],"tags":[435],"yoast_head":"\n
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Besides wagyu and hamachi, impress your foodie friends with these words when you next order Japanese food delivery.\",\"breadcrumb\":{\"@id\":\"https:\/\/eats.oddle.me\/feeds\/10-words-you-should-know-to-order-japanese-food-like-a-pro#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/eats.oddle.me\/feeds\/10-words-you-should-know-to-order-japanese-food-like-a-pro\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/eats.oddle.me\/feeds\/10-words-you-should-know-to-order-japanese-food-like-a-pro#primaryimage\",\"url\":\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/A4-Miyazaki-Wagyu-Donburi.jpg\",\"contentUrl\":\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2021\/01\/A4-Miyazaki-Wagyu-Donburi.jpg\",\"width\":2495,\"height\":1667,\"caption\":\"Fat Cow A4 Miyazaki Wagyu Donburi with fish roe in a black bow\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/eats.oddle.me\/feeds\/10-words-you-should-know-to-order-japanese-food-like-a-pro#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/feeds.oddle.me\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"10 words you should know to order like a Japanese food pro\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/feeds.oddle.me\/#website\",\"url\":\"https:\/\/feeds.oddle.me\/\",\"name\":\"Oddle Feeds\",\"description\":\"Featuring Best Eats & Humans of F&B in Singapore\",\"publisher\":{\"@id\":\"https:\/\/feeds.oddle.me\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/feeds.oddle.me\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/feeds.oddle.me\/#organization\",\"name\":\"Oddle Feeds by Oddle Eats\",\"url\":\"https:\/\/feeds.oddle.me\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/feeds.oddle.me\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/11\/logo1.png\",\"contentUrl\":\"https:\/\/feeds.oddle.me\/wp-content\/uploads\/2020\/11\/logo1.png\",\"width\":1210,\"height\":156,\"caption\":\"Oddle Feeds by Oddle Eats\"},\"image\":{\"@id\":\"https:\/\/feeds.oddle.me\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/OddleEats\",\"https:\/\/www.instagram.com\/oddleeats\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/feeds.oddle.me\/#\/schema\/person\/5b3eb7a6caa779f9d852b8bcbd89ff4d\",\"name\":\"Annie Tan\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/feeds.oddle.me\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f6d3cf4acd2941f4a5a4cb5151309190?s=96&d=blank&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f6d3cf4acd2941f4a5a4cb5151309190?s=96&d=blank&r=g\",\"caption\":\"Annie Tan\"},\"url\":\"https:\/\/eats.oddle.me\/feeds\/author\/annie-tan\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"10 words you should know to order like a Japanese food pro","description":"Anago, nigori, tsukemen. 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Wagyu, don, unagi, tamago: These are all common words known to Japanese foodies. But how about gyutan, anago and junmai daiginjo? (Answer: beef tongue, seawater eel, a type of premium sake). If you aspire to sound like a Japanese food pro, these would be a few to add to the gourmet vocabulary. <\/p>\n\n\n\n
Despite its overwhelming popularity, Japanese food is still largely unexplored. While conveyer belt sushi<\/a> and ramen<\/a> counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. <\/p>\n\n\n\n The good news is, you don\u2019t have to jet to Japan to savour them. They’re all available for islandwide delivery in Singapore! We filter the delicious options and give you a list of 10 food and drink items to try when you next have Japanese food cravings. <\/p>\n\n\n\n Hoho is an under-utilised cut from the lower cheeks of pigs. Also kown as pork jowl, it bears some semblance to back bacon, but has a higher meat-to-fat ratio. Because pigs rarely use this muscle, it is tender and sweeter, and literally melts in your mouth when grilled.<\/p>\n\n\n\n \u201cWhat makes hoho different from pork belly is that the meat and fat are so well blended that the tenderness is something you would not usually expect from pork.\u201d<\/em><\/strong><\/p>Yoshiyuki Kuroshima, head of product development, Aburi-En<\/cite><\/blockquote><\/figure>\n\n\n\n Try:<\/em><\/strong> Aburi-En<\/span><\/strong><\/a>‘s Iberico Hoho Don<\/a> ($19.20), grilled Iberico pork jowl<\/em><\/p>\n\n\n\n \u201cGyu\u201d means cow, and \u201ctan” comes from the English word tongue. A local delicacy in Sendai, Japan, beef tongue is said to originate from a yakitori restaurant in 1948. This exotic organ has a rich beefy flavour and is typically thickly sliced and braised till tender, or thinly sliced, seasoned and grilled over a charcoal flame.<\/p>\n\n\n\n Try: Sandaime Bunji<\/span><\/a>‘<\/strong>s Negishio Gyutan Don<\/a> ($19.90), lightly seasoned beef tongue with leek on rice<\/em><\/p>\n\n\n\n Wagyu, in the Japanese food vocabulary, needs no introduction. This perfectly marbled, umami-rich beef come from four top breeds of Japanese black or red cattle raised in stress-free, zen-like environments. The different types of wagyu, however, can be mind-boggling. Like wine, it differs between regions, with top restaurants sometimes offering a variety of cool options.<\/p>\n\n\n\n Miyazaki <\/em>wagyu from the Miyachiku co-op belongs in the top tier, having won the last three consecutive awards at Japan\u2019s \u201cOlympics of Wagyu Beef\u201d. This cherry red meat with snowflake-liked fat was served at the 90th Academy Awards party. Saga <\/em>wagyu and Nagasaki wagyu come from the Saga Prefecture and Nagasaki Prefecture respectively. Both regions are known for their mild climate, clean water, and superb wagyu breeding and rearing techniques.<\/p>\n\n\n\n \u201cSaga wagyu cattle are fed natural feed such as straw and corn, and are characterised by impeccable marbling with superb lean meat-to-fat ratio for a creamy and buttery texture in the mouth.\u201d<\/em><\/p>Head Chef Shigeru Kasajima, Fat Cow<\/cite><\/blockquote><\/figure>\n\n\n\n Try: Fat Cow<\/strong><\/span><\/a>‘s Miyazaki A4 Wagyu Premium Donburi<\/a> ($128), 21 days Dry-aged Nagasaki Wagyu A5 Premium Donburi<\/a> ($138), and Saga A5 Wagyu<\/a> ($158)<\/em><\/p>\n\n\n\n Seawater eel anago<\/em> stands apart from its more popular cousin unagi <\/em>(freshwater eel), which has been over-consumed to the extent that it has been deemed endangered by Seafood Watch, an international advisory on sustainable seafood practices. As a more sustainable option native to Tokyo Bay, anago <\/em>is less fatty, and has a cleaner, softer, sweeter and more delicate flavour.<\/p>\n\n\n\n Try: Yoshi and The Horse\u2019s Mouth<\/strong><\/span><\/a>\u2019s Ni Anago Don<\/a> ($32), simmered sea eel served on red vinegar sushi rice<\/em><\/p>\n\n\n\n The young yellow tail or amberjack has a rich and delicate citrus aftertaste. It is typically farmed and airflown from Kyoto, and can be enjoyed as sashimi or grilled with salt.<\/p>\n\n\n\n Try: SENS Sushi & Grill<\/span><\/strong><\/a>\u2019s Hamachi Kama Shio<\/a> ($19.30), yellow tail cheek with salt<\/em><\/p>\n\n\n\n The bluefin tuna, one of Japan\u2019s most prized sashimi fish, often fetches millions in Tokyo\u2019s Toyosu Fish Market’s first auction of the New Year. Each part of this giant fish tastes different and comes with a different price tag. <\/p>\n\n\n\n Otoro<\/em> comes from the inside of the fish belly and is the fattiest cut. Chutoro<\/em> is moderately fatty and gives you more bite. Akami<\/em> is the leanest cut from the fish\u2019s body. In most Singapore restaurants, akami<\/em> is simply referred to as maguro. <\/em> <\/p>\n\n\n\n Try: Marukyu<\/span><\/a>\u2019<\/strong>s Otoro Sashimi<\/a> ($60), Chutoro Sashimi<\/a> ($40), and Maguro Sashimi<\/a> ($15)<\/em><\/p>\n\n\n\n The poisonous puffer fish is a luxury ingredient in Japan that only specially licensed chefs may safely prepare. Besides sashimi, it is also cut into strips and grilled. In Japan, this is a very popular otsumami<\/em> (snack) enjoyed with alcohol.<\/p>\n\n\n\n Try: Tamashii<\/span><\/a>\u2019<\/strong>s Fugu Mirin Boshi <\/a>($18) grilled marinated puffer fish served with mayonnaise<\/em><\/p>\n\n\n\n A refreshing alternative to ramen, these thick noodles are cooked, cooled to improve their texture and firmness, and served with a thick, rich dipping broth. After you are done with your noodles, add some dashi stock to dilute the delicious broth and slurp up every last drop.<\/p>\n\n\n\n Try: Ramen Champion<\/strong><\/span><\/a>\u2019s Taishoken Champion Tsukemen<\/a> ($19.30)<\/em><\/p>\n\n\n\n Picking a celebratory sake? \u201cJunmai\u201d refers to sake brewed with pure rice and no additives. \u201cDaiginjo\u201d is a super premium sake made with rice milled to 50 per cent or less of its original size. Light, complex and aromatic, junmai daiginjo<\/em> is the highest grade of sake worthy of a grand splurge.<\/p>\n\n\n\n Try: Kurara<\/span><\/strong><\/a>\u2019s Hanabusa Kimoto Junmai Daiginjo<\/a> ($294.80 for 720ml)<\/em><\/p>\n\n\n\n Thirsting for a more rustic touch? \u201cNigori\u201d literally means \u201ccloudy\u201d, and refers to coarsely filtered sake with rice particles. Chill this milky opaque sake, gently shake the bottle, and enjoy it paired with spicy Japanese food for a lovely contrast.<\/p>\n\n\n\n Try: Kurara<\/span><\/strong><\/a>\u2019s Fusozuru Junmai Nigori <\/a>($74.80 for 720ml)<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" While conveyer belt sushi and ramen counters have become staples and comfort food in Singapore, many exciting ingredients and dishes are left undiscovered. Read on to discover unique Japanese foods, all available for islandwide delivery.<\/p>\n","protected":false},"author":25,"featured_media":9667,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[427,436],"tags":[435],"yoast_head":"\n#1. Hoho<\/h3>\n\n\n\n
<\/a>#2 Gyutan<\/strong><\/h3>\n\n\n\n
<\/a>#3 Wagyu<\/strong><\/h3>\n\n\n\n
#4 Anago<\/strong><\/h3>\n\n\n\n
<\/a>#5 Hamachi<\/strong><\/h3>\n\n\n\n
<\/a><\/figure><\/div>\n\n\n\n#6 Magur<\/strong>o<\/h3>\n\n\n\n
#7 Fugu<\/strong><\/h3>\n\n\n\n
<\/a>#8 Tsukemen<\/strong><\/h3>\n\n\n\n
#9 Junmai Daiginjo<\/strong><\/h3>\n\n\n\n
<\/a>#10 Nigori<\/strong><\/h3>\n\n\n\n