Cuisines in the world evolve into something more modernistic over time. How do you classify modern cuisine? Many say, when non-traditional foods or non-traditional cookery methods are worked into that culture’s way of cooking it then becomes modernized by the people of that ethnicity. The West has the most influence on how cuisines changed. One of the cuisines most wrought by the West is Japanese cuisine.

In the land down under, modern Japanese restaurants are becoming more and more popular. Japanese restaurants offer a assortment of menu items, which appeal to most people. There are heaps of delicious options to choose from, such as wagyu beef, Japanese bbq, and salmon carpaccios, just to name a few. Wagyu beef, cattle consociated primarily from Japan, is the most moist and tender, butter and smooth taste to it according to some. It is probably one of the most pricy cuts of beef because very high standards are put in place to produce them. Many people are already quite familiar with Japanese bbq. Typically, various meats and vegetables are brought to the table raw and grilled on either a charcoal or electric grille. As the meats and vegetables are cooking special japanese sauces are primarily used to flavor the food. Normal Asian ingredients are used in the sauces, such as; garlic, sesame, soy sauce, and sake. Salmon Carpaccio is a delicately prepared dish. There are quite a few versions on the recipe, but typically very thin cuts of salmon lay on the serving dish with pickled ginger sprinkled throughout the salmon. Sometimes one would see edamame beans with the salmon as well. For the finishing touch, a sauce is drizzled over the top, usually sesame oil or miso based.

In Australia, many Japanese restaurants offer their customers a assortment of Japanese barbeque styles and also various entrees of wagyu beef. Vegetables, 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.