VietNamNet Bridge – International food chains are penetrating the local market in droves, especially fast-food restaurants that can be conspicuously spotted on the major streets in HCMC. Among the world-famous fast-food brands that have entered the city are KFC, Lotteria, Burger King and McDonald’s to name but a few, which are appealing to local diners, especially young people.

Customers wait for their turn at Marukame Udon restaurant on Ly Tu Trong Street in HCMC’s District 1

However, local diners are increasingly interested in Japanese culinary culture though the number of Japanese restaurants in the city is not big, though their appearance has not captured much media attention, and though Japanese food, especially raw dishes, is still not popular. Many gourmets say they love Japanese food because it is in general wholesome, and is lower in calories than Western fast food that is excessively rich in fat, salt and sugar.

Undeniably there are a wide range of Japanese dishes but noodle soup and sushi together with matcha (fine green tea powder) can be easily found and welcome by a majority of diners.

Whenever speaking about Japanese noodle soups, people often mention ramen and udon. Ramen basically consists of Chinese-style wheat noodles served in hot meat or fish-based broth and flavored with soy sauce or a unique Japanese seasoning called miso. This dish also uses other toppings such as sliced pork, dried seaweed, boiled eggs and spring onions.

Meanwhile, udon is a type of thick wheat flour noodle served hot in a special Japanese-style broth made from Japanese basic cooking stock called dashi, soy sauce and rice wine. This dish is usually topped with deep-fried seafood, vegetables or bean curd and chopped green onions.

Tran Le Tuyet Van, an employee at Lazada Vietnam, says she often goes to Marukame Udon restaurant on Ly Tu Trong Street in District 1 with her friends on weekends to have udon.

“Noodle soup at Marukame Udon is presented in authentic Japanese style, from the bowl serving the dish to the spoon and chopsticks. But most importantly, it is very delicious and well-seasoned. Unlike Vietnamese noodle soup, udon does not get too soft nor friable,” comments Van.

So what about sushi? The dish is unmistakably a unique Japanese icon around the world, characterizing Japanese gastronomy just like South Korea with kimchi, Vietnam with pho, British fry-up and American apple pie.

Sushi is made from steamed rice mixed with vinegar and other ingredients such as raw or cooked seafood, vegetables and especially Japanese soy sauce and wasabi (mustard) and fermented ginger.

Ho Danh Nghiep, a student at HCMC Open University, recalls he used to be afraid of having sushi because fish topped on the rice part is served raw. That was the reason why Nghiep only ate sushi with cooked fish in the first place.

“I first thought it was really disgusting. How can people eat something like that without having it cooked? But then one day, I decided to give it a try and you know what? Its fancy texture is amazing. The combination of rice, raw fish, soy sauce and wasabi flavor creates a unique taste unlike any other dishes I have tried. I think it is tastier than sushi served with cooked fish with which you do not feel the rawness anymore. That is the most interesting part in having sushi,” said Nghiep.

Finally, it will not be complete not to mention matcha (fine green tea powder) for sure whenever talking about Japanese cuisine.

Nguyen Tien Chau, a senior student at Pham Ngoc Thach University of Medicine, says matcha is totally natural for the human body. It is a great medical and mental remedy full of vitamins, minerals, antioxidants, and amino acids that exceed other normal green tea because when people consume matcha, they ingest the whole leaves, not just the brewed water.

In addition to drinks, matcha can be used to make various foods and desserts with its green color.

Ngo Thi Hong Lam, a patron at MOF Japanese Sweets & Coffee on Le Loi Street in District 1, said, “You do not actually feel the bitter taste of green tea anymore but a very light, gentle and sweet flavor with its smell lingering in the air. I have developed a habit of drinking matcha since I learned about its benefits.”

SGT/VNN