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What could be more Japanese than rice?

Rice is the world’s most important food crop and chief source of food for around 3 billion people, that’s half of the world’s population. At Tenkaichi Cardiff, we prepare around 60kg of rice, every single week!

Japanese style soup egg noodles are served in deep bowls with mixed greens, menma (pickled bamboo shoots), mangetout and fish cake in a meat or vegetable stock and garnished with spring onion and seaweed. The base of ramen and noodle soups are either miso; fermented soy bean or shoyu; soy sauce. (There is no fish cake in our vegetable ramen)

Hosomaki in Japanese means “thin rolls.” The outside of these sushi rolls are covered in sushi rice or nori and are usually made with only one filling, because of their size. Considered the maki of choice by purists Hosomaki displays pure flavours. Hosomaki are served in 8 piece servings unless otherwise stated.

Maki Sushi comes from the term “maku”, which means “to wrap or to roll.” Nori a form of health giving seaweed, is often used as a wrapper and the roll is formed with the help of a bamboo mat known as a makisu. Maki is made with two, three, or more fillings chosen for their complementary tastes and colours. Maki are served in 8 piece servings unless otherwise stated.

Nigiri means to squeeze, to grab in Japanese, referring to the movement a Chef makes to form Neta and delicately vinegared Sushi Rice (Shari) together. Neta on top of the Sushi Rice can be fish, vegetables or meats, fish being the most widely served and consumed

Japanese dining is traditionally based on combining rice with one or several ‘okazu,’ or main dishes and side dishes, often accompanied with miso soup. Unlike Chinese cuisine, where placing food on rice is standard. With the exception of Donburi, Japanese tradition avoids different flavoured dishes touching each other on a single plate, so different dishes are given their own individual plates, or separated using partitions or leaves.

Soba noodles (egg and wheat) are gaining popularity as a health food, for people on diets and for their energy-restoring properties. Udon noodles (wheat) are glossy and pure white and are known for being easy on the stomach.

Traditional Japanese confections “Wagashi” includes various types of Mochi. Wagashi are sometimes given as gifts during festive seasons and often taken home from business trips or other outings, because different places have their own unique Wagashi flavours. Japanese meals often end with a final course of Wagashi and Sake and during a formal tea gathering or “chaji,” Wagashi and Sake is followed by the Japanese tea ceremony “the Way of Tea”

Japanese pickles are served with practically every traditional meal. Valued for their unique flavours and commonly used as a garnish, relish, condiment, palate cleanser or digestive, they along with, Miso soup, Noodles, Rice and the various Sauces, form the heart of Japanese cuisine