Sampling Traditional Jamaican Food

The island nation of Jamaica has many good things to offer a first-time visitor. It’s among the largest islands in the Caribbean, meaning there’s plenty of coastline to visit and enjoy. Culturally, the country’s history accounts for different people from around the world coming together, including Europeans, Africans, Indians, and South Americans. Jamaican food is truly local from a culinary perspective, with dishes prepared from readily available ingredients and bearing the Caribbean influence.  

Brandon Glickstein has been to Jamaica more than 20 times, with his first visit to the island in his early teenage years. Like him, visitors love the great outdoor experience and sampling the traditional cuisine, which includes the following dishes: 

Ackee and Codfish 

Ackee served with salted codfish is the country’s national dish. The ackee fruit was introduced in Jamaica in the 18th century, and for it to be eaten, it has to ripen well. The fruit has the shape of a small walnut, and once cooked, it resembles scrambled eggs. Ackee and codfish, or other salted fish such as mackerel, is a common breakfast meal that is typically cooked with spices, so expect some heat.  

The exotic fruit is rare to find in other regions, making the dish quite special to Jamaica. However, it’s best to sample the cuisine in a trusted location, as ackee can be difficult to cook, has inedible portions, and is poisonous when unripe. 

Jerk 

Jerk is the traditional way of preparing meats such as chicken and pork in Jamaica. It involves rubbing or marinating meat in an intense mixture of spices before cooking it in a fire built in the ground that is covered to get the smoke flavor into the flesh. Jerk chicken is more common than pork, and some of the spices used include scotch bonnet pepper, pimento, and scallion. Jerk pork uses similar ingredients, but it tends to be more expensive. For those who want to try jerk for the first time, start with the chicken, which is slightly less spicy than the pork. 

Rice and Peas 

Rice and peas is a ubiquitous meal that will likely be served as an accompaniment to jerk chicken. The dish is readily available and easy to prepare, and the ‘peas’ are not the little green variety but rather the red kidney beans preferred by Jamaicans. The key ingredient that makes this Jamaican dish unique is that the rice is cooked with coconut milk.

How to Enjoy Japanese Food

Culinary thrill-seekers looking to sample as many different cuisines as possible often have Japanese food on their list, with good reason. Besides being vastly different from the typical Western-world dish, the type of utensils used to consume Japanese meals are also different. As such, a visitor to Japan needs to have the right knowledge to ensure they order the right meals and enjoy the culinary variety on offer.  

Seasoned travelers such as Brandon Glickstein know that navigating Japanese cuisine requires understanding the various types of food available. Mr. Glickstein counts the country among his favorite destinations and has learned more about the culture by sampling its foods and drinks. Here are some of the mainstays to know for the visitor interested in learning more about Japan’s culinary delights. 

Seafood 

Seafood is consumed in just about any form, from raw sushi and sashimi to grilled fish. The Japanese consume more fish than many Western countries, which contributes to the relatively low rate of heart disease in the country. Conveyor belt sushi restaurants have turned the meal into a fast-food alternative to more entrenched options. However, seafood consumption is not without some controversy, as Japan’s appetite for fish has driven the bluefin tuna close to extinction.  

Rice 

Rice (of the sticky, short-grained variety) is Japan’s staple food, with many dishes featuring it. From the uncooked rice dish (kome) to rice cakes (mochi) and even rice wine (sake), there are multiple ways to enjoy it. Several thousand varieties are estimated to be grown in Japan, and rice can be combined with beans, seafood, meat, or vegetables to make a main meal or snack. 

Soy 

Soybeans combine with rice to make miso, a paste used to marinate fish or add flavor to meals. Soybean curd (tofu) is a popular protein source for vegetarians, while fermented soybeans (natto) are a healthy food option. 

Noodles 

Ramen is among the most popular types of noodles in Japan, as different regions cook and present this dish in different ways. However, they’re almost always served up in hot broth that’s flavored with miso or shoyu and topped with butter, sweetcorn, bean sprouts, or roast pork slices. Instant ramen is popular, as are ramen restaurants across various cities that will have loyal clients line up to enjoy the delicacy. 

Other common types of noodles include udon and soba, with the former made from wheat flour and served in a broth. Soba noodles are much thinner and darker than udon noodles, and these are typically served cold (zaru soba).