Hello, how are you all doing? Here we will introduce delicious food from Japan.
【history】
The roots of tamagoyaki are said to go back to the Edo period. At that time, eggs were still considered a luxury ingredient, but in the city of Edo, sushi restaurants and eateries began to serve items such as “thick omelets” and “dashimaki tamago,” gradually spreading as a “special side dish.”
At sushi restaurants, tamagoyaki was valued as a dish that demonstrated the skill of the chef, while in households, it came to be made as a “slightly fancy side dish” for celebrations or when entertaining guests.
From the Showa era onward, eggs became an everyday ingredient, and tamagoyaki firmly established itself as a “national side dish” that appeared in bento boxes, breakfasts, izakaya menus, and many other settings.
【characteristic】
Tamagoyaki is a simple dish made by beating eggs, seasoning, baking, and rolling them up.
The difference in seasoning, baking method, and texture can change the expression amazingly.
There is a wide range of flavors, including sweet, salty, and dashi flavors.
There are “standard flavors” for each household, such as sweet omelette with a lot of sugar and salty omelette with dashi flavors.
Soft, moist, firm… Difference in texture
The mixture of the egg mixture and the degree of heat can greatly change the melt-in-your-mouth texture.
It can be used for a variety of purposes, such as bento boxes, breakfasts, snacks, and sushi ingredients.
A “versatile side dish” that goes well with any occasion.
Aesthetics are also important
Clean cross-section, uniform browning, plump thickness, etc.
It is also a dish where technology shines because it is simple.
【category】
■Homemade curry
How was it? There are still many delicious things in Japan.
Be sure to try it when you visit Japan.
Let’s Enjoy！
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