Cuisines in the world evolve into something more modern over time. What forms a modern cuisine? Some say, when non-traditional foods or non-traditional preparation methods are bestowed into that culture’s way of cooking it then becomes modernized by the people of that ethnicity. The most influence on cuisines and how they change stems mainly from the West. One of the cuisines most influenced by the West is Japanese cuisine.

In Australia, modern Japanese restaurants are becoming increasingly popular. Japanese restaurants offer a diversity of menu items, which appeal to most people. There are many flavorful choices to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle consorted principally from Japan, is the most moist and tender, butter and smooth taste to it according to some. It is one of best quality meats in the market, very high standards are put in palce to farm them to ensure that the best quality of meat is achieved. Most people are familiar with Japanese barbeque. Typically, various meats and vegetables are brought to the table raw and seared on either a charcoal or electric grille. As the meats and vegetables are cooking special japanese sauces are primarily used to flavor the food. Regular Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a exquisitely prepared dish. There are quite a few variations on the recipe, but usually very thin slices of salmon lay on the serving dish with pickled ginger spread throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is mizzled over the top, usually sesame oil or miso based.

In the land down under, many Japanese restaurants offer their patrons a assortment of Japanese barbeque styles and also assorted entrees of wagyu beef. Veggies, seafood and various meats seemed to popular for Japanese barbeque at many restaurants, with an assortment of cooking sauces to choose from. Wagyu beef can be served as: beef tenderloin with a garlic-ginger ponzu sauce, wagyu beef as a sirloin or in a roll form.