wherever you are There is no country in the world without pizza. Possibly of Italian origin. But pizza is a global favorite that soothes hearts and stomachs in every hemisphere.
The great thing about pizza is that it is a blank canvas for culinary traditions. Each country has its own toppings. by bringing out local flavors and ingredients
I am interested in researching pizza menus in each country that I visit.
One of the coolest pizza topping combinations I’ve come across is in Japan.
The toppings of Japanese pizza are as exotic and luxurious as the typical Japanese dishes.
Read on to discover all the Japanese pizzas I discovered in the Land of the Rising Sun.
Don’t miss these famous Japanese pizzas before you try them yourself!
I will start with the most popular toppings. Mayonnaise originated in France in the early 19th century.
However, it is a custom in most food cultures around the world. Whether it’s condiments, sauces or salad dressings, there’s a reason it’s become one of the most used condiments.
In the case of Japanese food, pizza is often topped with to add to the richness.
Japanese food is the birthplace of umami.
Miso is an example of umami timidity. No matter what you combine it with, the flavor permeates it.
Miso is a paste that dissolves into liquid and hot food.
I think it matches the spiciness of the cheese. I would add it to the mayonnaise before pouring it over the slices.
Natto (fermented edamame)
If you think miso is cowardly then Natto takes this spiciness to the next level.
Fermented soybeans have the strongest flavor I have ever tasted. Kimchi doesn’t even hold a candle.
The most interesting part about natto is the sticky substance that holds the beans together.
It’s a taste and texture that many people outside of Japan can’t stand. Try it at your own risk!
Mentaiko (cod roe)
A popular dish in Japanese, Korean and Russian cuisine, mentaiko is salted cod roe rice rolls. Served over rice as onigiri at train stations and most public eateries.
The fishy, salty and smooth taste of the dough as well as the sushi rice
These are not your standard eggs to put on pizza!
Teriyaki chicken is as popular as sushi in both Japan and abroad.
You will find it like a bowl of rice and even a Subway bread filling. I want to compare the pizza toppings to the BBQ chicken.
I think it goes well with shallots, olives and jalapenos on pizza.
Another umami ingredient, kombu, is dried seaweed. You can also choose
The Japanese are the biggest consumers of seaweed. Although such a trend occurs worldwide.
The chopped kombu is light and melts in your mouth. Acts more like a condiment than a chewable food. Maybe it’s the Japanese version of grated parmesan on pizza.
Every dish is surprisingly delicate. and for the Japanese, I think Shirako is a cake. Shirako is Milt, the test of the fish.
in Japanese dish Shirako testicles from a variety of fish such as salmon, cod, puffer and anglerfish.
The only way you can get me to try Shirako is to pay me. I would choose a pizza to hide its texture and taste.
Ikasumi is octopus squid. If you have ever eaten squid ink pasta or risotto rice. You know, it’s popular in coastal cuisine around the world.
It adds a subtle fishy flavor. But the real amazing factor is the death of jet-black food.
Because I had it with risotto. So I found that it would go very well with cream cheese pizza.
Shirasu is a general term for juvenile fish. They are small worm-like creatures that have not yet developed into complete fish.
The most common edible shirasu species is anchovies.
Considering that anchovies are one of the most traditional types of pizza. It makes perfect sense that young anchovies are a popular pizza topping in Japan.
Yakiniku (Japanese Barbecue)
Although Japanese cuisine is known for its high-quality raw fish dishes, grilled beef is also popular.
Yakiniku is a culinary tradition that involves grilling small pieces of red meat on a grill.
The bite-sized slices of grilled meat are the height of the piece of meat cut to your liking.
Adding yakiniku to pizza is like adding the best grilled steak to pizza.
Colorful toppings for fancy sushi rolls Caviar is the answer to Japanese caviar.
They are fully developed acorns and can be of many species.
The most popular is the red-orange salmon roe, known as ikura.
I prefer crispy tobiko. Flying caviar adds an interesting texture to the soft and firm nature of pizza cheese.
Sakura ebi is a smaller translucent shrimp that is abundant in the waters of Japan.
Sakura means “cherry blossom”, referring to the bright pink color of these mouth-watering treats.
Shrimp is a pizza topping that you may or may not like. Add texture and flavor umami
Sakura ebi also comes in dried form, which is another great option for adding bold flavor and light crunch to pizza.
Goya (Bitter Melon)
by its name Bittermelon is a type of bitter melon. shaped like a cucumber Eat both the skin and the flesh.
It is a delicacy from the native Asian fruit, is an acquired taste. Its bitterness resembles Brussels sprouts or roasted broccoli.
I think it goes well with spicy meat. So it goes well with Italian sausage on pizza.
- miso paste
- Natto (fermented edamame)
- Mentaiko (cod roe)
- Chicken Teriyaki
- kombu seaweed
- Yakiniku (Japanese Barbecue)
- lay egg
- Cherry Blossom
- Goya (Bitter Melon)
Pizza is a versatile food that every culture has adapted to have its own unique toppings.
Japanese pizza is full of umami flavors and exotic dishes that reflect Japanese culinary traditions.
While some of the toppings sound awful, you should try them before you decide — or add it to your list of worst pizza toppings if you want.
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Categories: Food & Drinks
Source: INN NEW YORK CITY