Restaurants - Japanese & Sushi
Restaurants - Japanese & Sushi
Find list of excellent Japanese Restaurants in Westchester, NY. Japanese restaurants typically offer hibachi, traditional Japanese kitchen dishes, and/or sushi. Many Japanese restaurants in Westchester County offer a blend of Asian cuisines from different countries in southern Asia such as Thai, Southern Indian & Japanese cooking. Also known as "fusion" cooking, Japanese food combines the ingredients and flavors of Thailand, Malaysia, the Philippines, Southern Indian and traditional Japanese cooking.
Restaurants in Westchester that specialize in Southern Asian cuisine, may also offer a blend of the tastes and styles of Asian cooking under the banner of Asian Bistros. There are many variations of the Asian Bistro in Westchester; all serving different variations and blends of cuisines adapted from countries in Asia. An Asian Bistro serves dishes representative of Thailand, Vietnam, Japan, China, Malaysia, Indonesia and other Eastern countries.
Visit Westchester - Japanese Restaurants for traditional Japanese food, summary reviews, website information, photos, and more about each restaurant. For lovers of traditional Japanese food and Japanese restaurants offering kitchen dishes and blends of Asian cooking, find the best Japanese restaurants in Westchester when you search by locality for a:
Japanese restaurant in Armonk, NY
Japanese restaurant in Bedford Hills, NY
Japanese restaurant in Briarcliff Manor, NY
Japanese restaurant in Bronxville, NY
Japanese restaurant in Croton-on-Hudson, NY
Japanese restaurant in Dobbs Ferry, NY
Japanese restaurant in Elmsford, NY
Japanese restaurant in Harrison, NY
Japanese restaurant in Hartsdale, NY
Japanese restaurant in Hastings-on-Hudson, NY
Japanese restaurant in Hawthorne, NY
Japanese restaurant in Irvington, NY
Japanese restaurant in Larchmont, NY
Japanese restaurant in Mamaroneck, NY
Japanese restaurant in Mohegan Lake, NY
Japanese restaurant in Mount Kisco, NY
Japanese restaurant in New Rochelle, NY
Japanese restaurant in Ossining, NY
Japanese restaurant in Pelham Manor, NY
Japanese restaurant in Pleasantville, NY
Japanese restaurant in Port Chester, NY
Japanese restaurant in Pound Ridge, NY
Japanese restaurant in Rye, NY
Japanese restaurant in Scarsdale, NY
Japanese restaurant in Sleepy Hollow, NY
Japanese restaurant in Thornwood, NY
Japanese restaurant in White Plains, NY
Japanese restaurant in Yonkers, NY
Japanese restaurant in Yorktown Heights, NY
If you are looking for delicious and fresh sushi, be sure to visit Sushi Restaurants in Westchester, New York. Find the best sushi restaurants at the Westchester Restaurant Guide, offering a list of sushi restaurants in southern Westchester County, central Westchester and northern Westchester County. Be sure the restaurant you choose actually specializes in sushi or sashimi cuisine. Go to a
Sushi restaurant in Armonk, NY
Sushi restaurant in Briarcliff Manor, NY
Sushi restaurant in Bronxville, NY
Sushi restaurant in Dobbs Ferry, NY
Sushi restaurant in Harrison, NY
Sushi restaurant in Hartsdale, NY
Sushi restaurant in Hastings-on-Hudson, NY
Sushi restaurant in Irvington, NY
Sushi restaurant in Larchmont, NY
Sushi restaurant in Mamaroneck, NY
Sushi restaurant in Mount Kisco, NY
Sushi restaurant in New Rochelle, NY
Sushi restaurant in Pelham Manor, NY
Sushi restaurant in Pleasantville, NY
Sushi restaurant in Port Chester, NY
Sushi restaurant in Rye City, NY
Sushi restaurant in Scarsdale, NY
Sushi restaurant in White Plains, NY
Sushi restaurant in Yonkers, NY
Sushi restaurant in Yorktown Heights, NY
Japanese cuisine developed over the past 2000 years. Both China and Korea strongly influenced the cuisine of Japan. One of the major influences was the introduction of rice from Korea around 400 B.C. and within a hundred years it had become the staple food of Japan. Korea's rice growing techniques were passed on to the Japanese during the Yayoi period, as migrating tribes settled in Japan. Rice later came to be used not only for eating, but also to make paper, wine, fuel, building materials and so on. Following the introduction of rice, soy beans and wheat were introduced from China. These two ingredients became an integral part of Japanese cooking. Tea, chopsticks and a number of other important food related items were also introduced from China.
Japanese cuisine is considered by many to be a healthy food choice. Sashimi (raw fish), sushi, tempura, tofu, are all considered both tasty and healthy cuisines. In addition to fish, rice is a staple of the Japanese diet. Japanese cuisine is considered to be typically low in cholesterol, fat, and calories, and high in fiber.
Japanese History and Topology
Japan is comprised of four large islands and thousands of smaller ones. The volcanic and mountainous terrain boasts lush forests and heavy rainfall, much of it from monsoons. The scarce farm land is used predominantly for rice and fish plays a major dietary role in Japanese cuisine.
In the third century BC, Korea's already developed rice growing techniques were passed to the Japanese by the Yayoi, a migrating tribe that settled in Japan. Rice came to be used for more than eating, including paper, fuel, wine, building materials and animal feed.
During the 6th century, Buddhism became the official religion of Japan. During this period, eating meat and fish were prohibited. The first recorded decree prohibiting the eating of cattle, horses, dogs, monkeys, and chickens was issued by Emperor Temmu. Based on the Buddhist prohibition of killing, these prohibitions continued into the eight and ninth centuries. The number of prohibited meats increased to the point that all mammals were included except whales, which were categorized as fish.
Origin of Sushi and Sashimi
The origin of sushi is not Japanese. It is believed that sushi was introduced into Japan in the 7th century from China. People began making sushi to preserve fish by fermentation. Since salt and rice were needed in order to ferment fish, sushi became identified with rice in Japan. As methods of preserving fish became popular, sushi originated as a means of preserving fish by fermenting it in boiled rice. Fish that are salted and placed in rice are preserved by lactic acid fermentation, which prevents proliferation of the bacteria that bring about putrefaction. This older type of sushi is still produced in the areas surrounding Lake Biwa in western Japan, and similar types are also known in Korea, southwestern China, and Southeast Asia.
Outside Influences to Japanese Cooking
The Chinese also contributed soy sauce, tea and chopsticks. Other influences arrived in Japan via Korea, including Buddhism, which, despite the pre-existing Shinto and Confucian religions, became the official religion in the sixth century. For the next 1200 years, meat was officially forbidden to the Japanese people,
As time passed, the taboo against the consumption of meat further developed when the Japanese indigenous religion, Shinto, also adopted a philosophy similar to that of the Buddhists. However, the eating of meat was not totally banned. Professional hunters in mountain regions ate game (especially deer and wild boar) and it was not uncommon for hunted bird meat to be consumed.
A lack of animal breeding for meat kept its consumption very low. During the fifteenth century the tradition of eating both the meat and eggs of domestic fowl was revived. Fowls, until then, had been regarded in Shinto as God's sacred messengers and were reared to announce the dawn rather than as a mere food resource. The lack of meat products also minimized spice utilization. Pepper and cloves were known from the eighth century and were imported either via China or directly from Southeast Asia, and garlic was also grown on a small scale. But these spices were used mainly to make medicines and cosmetics.
In the sixteenth century the Portuguese, followed by the Dutch, entered trade with Japan. Western influences such as fried foodswere introduced into Japanese cuisine, resulting in dishes such as breaded, fried tempura. Tobacco, sugar and corn were also brought to Japan.
From approximately 1600 to 1868, Japan's experienced a period of isolationism during which Japan's culture became even more deeply rooted. The main religions of Buddhism and Shinto emphasize the seasons and this came to be reflected in the foods served. Because of Buddhism, meals feature five flavors and colors, respectively being: sweet, spicy, salty, bitter and sour; and yellow, black, white, green, and red.
In 1854, Japan once again began trade with the West and soon a new Japanese ruling order took power. An interesting point is that the new Emperor Meiji planned a New Year's feast in 1872 designed to embrace the Western world. This New Year's Feast incorporated European cuisine tastes, and for the first time in over a thousand years, meat was served in public.
Japanese Seating and Customs
In Japan, some restaurants and private houses are furnished with low Japanese style tables and cushions on the floor. It is not uncommon in private households and in certain restaurants to share several dishes of food at the table rather than serving each person their own individual dish. In such a case, you are supposed to move some food from the shared plates onto your own plate by yourself, using the opposite end of your chopsticks (if you have used them already) or with special chopsticks that may be provided for that purpose.