Travel across Japan

Information about Japan

The land of the rising sun, Japan combines tradition and modernity. Ancient pagodas and gates of the spirits are neighbors here with mirrored skyscrapers, pompous 5* hotels – with cozy rhinos, spas – with national saunas ofuro. This almost fantastic mix of the heritage of the East and the achievements of the West – the main thing that attracts its guests.

But in addition to the incredible atmosphere, here is something to enjoy: many are fascinated by the unique architecture of Japan – the world-famous “Golden Pavilion” in Kyoto, the Imperial Palace, many ancient temples. For children the country is represented by the best amusement parks: Disneyland, Disney-si, Universal Studio.

Hotels in Japan

Any hotel in Japan from 2* (Tourist class) to 5* (Deluxe class) is an example of high level of service. The classification of hotels depends on the size of the area, the number of restaurants and shops. Hotel rooms 2-3* are usually small, but always equipped with everything you need.

In the country, both European and national recan-style Japanese-style hotels are common. European hotels are mostly based on breakfast (or no meals at all), the cuisine is varied. “Rekans” usually offer half board, their cuisine is only national. Most resort cities have their own onsen and o-furo: Japanese bath options, especially hot mineral baths.

Cost depends on the level of the institution. The lowest rates per night start at JPY 5500 at the famous capsule hotel – Japanese innovation, the equivalent of an ordinary hostel (a very unique place, but the location is perfect – in the central parts of popular and interesting areas for travelers). Most will have to pay for accommodation in a five-star hotel – from JPY 30,000. If you do not want to huddle in a capsule, despite the savings, but also do not want to spend a lot of money, it is quite realistic to find a compromise option of 6000 JPY, not very far from civilization.

Japanese cuisine and restaurants

In Japanese cuisine, fresh or completely raw foods are widely used, its “three whales”: rice, fish and algae. The most popular dishes: “sushi” – over 200 kinds, “sashimi” (sashimi) – slices of raw fish, which, like sushi, are served with soy sauce and green horseradish wasabi, as well as “sukiyaki” (fried beef), vegetables and soy tofu cheese. In general, soy-based dishes are popular here.

In Japan, you can try the “marble meat” of the bull and taste warm rice wine sake of 16-19 ° strength. The number one national soup is “miso” from fermented soybean mass and fish broth with the addition of algae, mushrooms, tofu, meat and fish. It is necessary to try “tempura” – slices of fish or meat, fried in batter in boiling oil. Gourmets without prejudice recommend a tender pork chop in tonkatsu breadcrumbs, as well as mini-kebabs “yakitori” (made of poultry) and “kusiaki”.

The gradation of Japanese restaurants deserves special mention. Establishments differ not only in the level of prices, but also in the type and composition of the menu. For example, traditional sushi can be tasted in Sushi-ya and more democratic Kaiten-juschi. The most expensive and respectable places are not available to every Japanese: Tempura-ya, Sukiyaki-ya, and Teppanyaki-ya. There, customers are offered a rather sophisticated seafood and meat dishes prepared by skilled chefs.

Sushi in Japan

Perhaps the most famous culinary “masterpieces” of Japan – sushi and sashimi. They are very simple dishes but really difficult to prepare properly: Sushi masters have been learning for years how to cook rice properly before mastering the art of picking the best fish and removing all the bones from it.

Land terminology is extensive, but the most common types in Japan are:

• nigiri – an oblong lump of rice and a piece of fish on top;
• maki – fish and rice, twisted in nori and cut into tiny pieces;
• temaki – fish and rice, conically wrapped in nori;
• hunchan – oval sushi framed by nori;
• shirasi – rice mixed with seafood.

Almost anything that swims or lives in the sea can turn into sishi, so most Japanese restaurants hang convenient multilingual list with description of fish somewhere on the wall . The most common ingredients are guaranteed to appear in any restaurant – maguro (tuna), shake (salmon), ika (squid), taco (octopus) and tamago (Japanese omelette). And the more exotic options are uni (sea urchin roe), toro (tuna fish oil) and shirako (fish milk). In Japan, fish oil is available in two types: o-toro (very oily and expensive) and chu-toro (less oily and cheaper).

Materials are from the site: tonkosti.ru