BATS and PORKS have long been staples of Japanese cuisine, and the country has a long history of breeding and eating them.
While the country is no stranger to the animals, they’re rarely eaten as a main dish, so we wanted to know what makes these tasty animals stand out in their homeland.
Here are some tips to help you choose the perfect Japanese botany dish.
You Can Eat a PORKPIE!
The word “porkpie” in Japanese means “little pig” or “piglet,” and this dish is one of the easiest and most popular ways to enjoy meaty, salty, and tender pork.
The meat is typically cooked in oil and then covered in flour, and is often served with a dipping sauce.
PORK PIE: Matsuo pork sausage, fried, served with soy sauce, pickled vegetables, and a spicy red-vinegar sauce.
It’s also available in a soup.
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It Takes About an Hour to Cook!
The average time it takes to cook a pork chop is about 40 minutes, but if you’re in a hurry, you can easily go as long as five hours.
For that matter, pork chops are the most expensive part of the pork chop.
For a more economical option, try a meaty pork chop in a sauce made from soy sauce and soy flour, a mixture of soy and vegetable stock, or rice vinegar.
It Can Be Dried for a Few Days and Tasted!
A typical Japanese pork chop can be served raw for about two weeks, but many chefs will add a few drops of salt and pepper, then store the chopped pork for up to three months.
The salty flavor can be added to the soup, but it’s not as satisfying as adding salt to a steak.
The Pork Chops Aren’t Just for the Family!
A Japanese traditional Japanese meal consists of two or three main dishes: a pork belly, with rice, or pork bones, with pickled veggies.
Pork chops are typically served with some of the other main dishes, such as fish, tofu, or vegetables.
Pork Chicks: A pork chop that’s cooked in broth and topped with fried shrimp.
It also comes with pork chops served with the sweet and sour soup, soy sauce dressing, and fish sauce.
Pork Belly: A deep fried pork belly served with rice.
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You Don’t Have to Wear a Hat!
In Japan, there are traditional Japanese hats, but they don’t usually have a headband or a bow.
Instead, people wear long-sleeved shirts and hats that have a bow at the top.
The Japanese have long used bows and hats in their everyday life, and Japanese children, like many children around the world, love them for their traditional design.
They’re also popular with children of color, who love wearing them and finding ways to make their heads and hands look like those of their elders.
There’s No Pork in Your Bowl!
The best way to enjoy a Japanese botanically interesting dish is with the right kind of botany.
While there are plenty of traditional Japanese ingredients for pork, there’s no real botany in Japanese food that you can find at grocery stores.
So if you don’t want to make an entirely new dish, try adding a few Japanese flavors to the mix.
A traditional Japanese dish consists of pork belly and rice, and some dishes like fish and vegetables are served with pickles and soy sauce.
Sushi: Sushi (rice noodle) is made of fish, vegetables, or herbs and is served with fresh soy sauce or a soy sauce-based dipping sauce, and may include sashimi or crab.
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It Makes a Good Side Dish!
The traditional Japanese side dish called sashikiri is the pork belly with a side of rice.
It comes with the same variety of vegetables and meat as the main dish but also contains pickles, so you’ll be able to choose a variety of different textures.
POTATOES: A traditional vegetable dish served with boiled noodles, with some rice and pickled green onion.
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There Are Some Vegetables to Try!
Some of the most popular vegetable dishes in Japan are the sautéed potatoes, the fried cabbage, and even the crispy fish and shellfish.
But there are some vegetables that have only been available in the U.S. for a while: eggplant, okra, carrots, cauliflower, and green beans.
Vegetables are often served as a side dish, with cabbage or carrots added to dishes, and you can also add eggplant in the soup.
Eggplant: A vegetable dish made from potatoes and carrots.
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