Sakura Hibachi and Sushi: distinctive dishes for an exquisite meal experience
Japanese food is one of the world’s highly developed cuisines. It celebrates and highlights the flavors, textures and colors of seasonal produce. Carefully prepared and meticulous presented, Japanese dishes contain flavorful ingredients such as Sauces, Spices and Condiments, which are crucial elements of Japanese cuisine. At Sakura Hibachi and Sushi we have distinctive dishes for you can be delighted at lunch or dinner time.
Japanese Sauces, Spices & Condiments
Japanese food is refined and elegant, its preparation and presentation honed over the centuries so that its flavors are pure and delicate. Here are some of the basic Japanese Sauces, Spices & Condiments:
Mirin (rice wine) is made with sticky rice and involves some of the same techniques in brewing as sake, its taste and consistency differ drastically; and it has a lower alcohol content (between 1% for Shin mirin and 14% for Hon mirin as opposed to 20%). Mirin is used as a condiment in Japanese cuisine; it adds a sweet note to marinades, sauces (including teriyaki), glazes for grilled fish and other dishes. It has a pleasant aroma that is notable for its ability to mask the fishy smell of fish.
Miso (soybean paste) along with soy sauce, miso paste is an important seasoning agent for Japanese cooking. Made from fermented soybeans, it is commonly used to give depth and flavor to soups. In addition, miso may also be used to make sauces, marinades and salad dressings. High in salt, it is also rich in B vitamins, protein and unbound glutamates.
Shichimi togarashi (seven spice powder) is a common Japanese spice mixture containing seven ingredients. The ingredients vary from place to place, there is no one recipe. Typical ingredients include ground Japanese dried chili, black pepper, sansho, ground tangerine skin, black and white sesame seeds, and dried seaweed flakes. Because it’s built on so many flavors, seven spice powder transitions easily from a simple topping for rice to soup to noodles to grilled meat.
Shoyu (soy sauce) is made from soybeans, salt and wheat, to which malt bacteria is added. This produces shoyu koji. After adding saltwater, shoyu is allowed to ferment for up to a year, after which it is filtered and pasteurized becoming then the sauce we all know. There are five types of shoyu, each with its own attributes. About 80 percent of the shoyu that is produced is called koikuchi, from the Kanto region. It’s made with an equal mixture of fermented soy beans and wheat.
Su (rice vinegar) is Japanese vinegar, an important part of Japanese cuisine. Golden in color, with a sweet fragrance, its flavor is less harsh than white wine vinegar. When mixed with sugar and salt, it is used to make sushi rice. Vinegar is said to aid digestion, and sterilizes and preserves foods.
Enjoy authentic, traditional Japanese cuisine in Denver area
If you are in South Denver and are craving for an exquisite experience and the best Japanese dishes in Colorado, Sakura Hibachi & Sushi is the perfect place to go! A great restaurant to celebrate special occasions or just to enjoy delicious sushi, sashimi, tempura, and even Japanese dessert! Enjoy great Japanese food in Littleton Colorado. Have your food cooked before your eyes when you order from the Hibachi menu or order directly from the kitchen. Let our chef entertain you on your birthday, for a special event, or just for a great dinner! We offer daily specials so be sure to check out our happy hour menu.