Gastronomía mundial: las Hambaga o hamburguesas japonesas (y sus curiosos ingredientes)

Cuando pensamos en comida japonesa, inmediatamente la asociamos con platos tradicionales e ingredientes como algas, tofu, pescado, arroz y mucha salsa de soya. Pero los tiempos están cambiando y el país del sol naciente ha incorporado la hamburguesa a su oferta gastronómica, dando paso a nuevos sabores y texturas. ¿Qué diferencia las hamburguesas niponas del resto del mundo?

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Los japoneses denominan a sus hamburguesas como hambaga (con pan) y hambagu (sin pan o “al plato”) y se preparan con una mezcla de tofu y carne picada: normalmente de pollo o  a veces con una mezcla de ternera y cerdo. La carne se adereza con salsas y condimentos de  intenso sabor, entre ellos el ketchup (ingrediente al que los japoneses son bastante aficionados), salsa de ostras  y tonkatsu, es una especie de salsa agridulce tipo barbacoa, con un ligero pero sutil toque picante.

Esta tendencia de la gastronomía japonesa de adaptar sus ingredientes locales a las hamburguesas incluso ha llevado a cadenas de locales de comida rápida a sacar “ediciones especiales” que solo se venden en Japón, como la hamburguesa negra o Kuro Burger  de Burger King. Su pan está oscurecido con ceniza de bambú; su queso está bañado en tinta de calamares y la carne tiene pimienta negra. Toda una rareza. ¿Te atreverías a probarla?

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