There has been mixed reviews concerning Japanese food. Some many consider them surprisingly good while others often find them complicated. Due to these opposing comments, a number of misconceptions have been noted in many years, specifically on the English names that are used to describe or call the Japanese gourmet food.

One of the most common notion people have about sushi is that it is always about raw or uncooked fish 日本米. It is important to note that even sushi does not necessarily mean ‘raw fish’. The term itself refers to one of the ingredients being used to prepare the meal – rice vinegar. This is the most important part of this Asian gourmet food. Sashimi on the other hand is the right term for the word raw or uncooked.

Another example of gourmet food misconception in Japan is referring an umeboshi as a pickled plum. Due to its appearance and noticeable sharp taste, most foreigners who see this particular fruit would easily conclude that it is indeed a plum. In reality it is actually an apricot that has been pickled using salt and is colored with perilla herb. At first, it leaves a strange after taste, but on the second and third bite, people could find themselves enjoying the exotic and unique taste of this particular ingredient. The fruit itself is very beneficial to one’s health and this is the primary reason the Japanese love to incorporate a portion of umeboshi in their traditional meals.

Most people are also fooled by another gourmet food misconception about mirin. It completely resembles cooking oil in terms of color and consistency. In reality this is a type of sake that is primarily used for cooking. It is one of the essential ingredients in Japan alongside soy sauce. It is one of the sources of the savory taste you can find in Japanese meals.