Unwrapping FAQs About Tamales in Japan

Some say what you don’t know won’t affect you, but ignorance is far from bliss when it comes to food as good as tamales. The more you know about this dish, the better! Below, we’ve answered some of the most frequently asked questions about tamales in Japan.

What are tamales?

A tamal (tamales in plural form) is a traditional Mesoamerican dish prepared with masa harina. Masa harina is dried corn dough made using a 3,500-year-old technique called nixtamalization. However, early tamales were made with basic ground corn and other grains, which lacked the enhanced nutritional benefits of nixtamalized corn.

The dough encases a variety of ingredients, including shredded meats, chilis, cheeses, or beans, before being enveloped in a corn husk, banana leaf, or tree bark before steaming. This cooking process infuses the tamale with a moist, tender consistency and allows the flavors to meld with the masa.

Why is it called tamal?

The wrapping gives the tamal its name. It comes from the word “tamalli,” the Uto-Aztecan or Nahuatl word meaning “wrapped.” In proper Spanish, tamal is singular, and tamales is plural.

Where do tamales come from?

Tamales originate from Mesoamerica, a historic region comprising parts of modern-day Mexico and Central America. The earliest evidence of tamales dates back 10,000 years to civilizations such as the Aztecs, Maya, Toltecs, and Olmec. These people filled their tamales with available resources, often including turkey, salamander, frog, deer, fish, fruits, or beans. This dish was a food staple in general, and its portability was convenient for hunters, soldiers, and travelers.

Through the years, tamales have spread from the indigenous cultures of Mexico and Guatemala to the rest of Latin America. Each region developed its unique variation. In Mexico, tamales vary widely, from the sweet and savory tamales of Oaxaca wrapped in banana leaves to the slightly spicier versions from the Yucatán Peninsula. Colonial influences and migrations further diversified tamal recipes and cooking techniques.

What is the significance of tamales in Mexican culture?

In pre-Hispanic times, Mesoamerican civilizations considered the hearty tamal to be the food of the gods. They offered this dish to deities during religious ceremonies, believing it would grant them blessings in return.

Today, tamales have become an ultimate comfort food across Latin America. Locals eat them for breakfast, lunch, or dinner, often with arroz con leche (Mexican rice pudding), champurrado, or corn-based beverages like hot atole.

Tamales also remain embedded in modern cultural rituals. They are a traditional food prepared and consumed during special occasions, including religious holidays like Día de los Muertos (Day of the Dead). During these celebrations, many Latin Americans place tamales on altars as offerings to departed loved ones. This practice symbolizes the belief that the spirits of the dead return to enjoy the food and remember their earthly lives.

What is inside a tamal?

The filling defines much of the tamal’s flavor profile. Savory tamales might include proteins like chicken, pork, or beef cooked in sauce and seasoned with cumin, chili powder, onion, garlic, and other herbs and spices. Vegetarian options have a mixture of veggies, beans, and cheeses, while sweet tamales might contain pineapples, strawberries, or dulce de leche (caramelized milk).

What do tamales taste like?

Tamales offer a medley of flavors depending on their filling and regional preparation. The masa, which is traditionally mixed with broth for flavor and lard to achieve a soft yet sticky dough, is a tamal’s foundation. Once you sink your teeth into a well-made tamal, we can only describe the experience as a symphony of flavors and textures dancing on your palate. The masa, steamed to perfection, has a soft and slightly grainy texture that cradles the filling. Each bite unfolds with the warmth of the masa, which has absorbed just enough moisture to become tender yet resilient, holding together the layers of deliciousness within.

Here at Meat Express, our customers love pairing our authentic tamales with our Aji Colombiano Sauce. This Colombian salsa is a mix of fresh garlic cloves, green and white onions, tomatoes, coriander, peppers, spices, vinegar, and olive oil. It adds a punch of goodness and freshness to tamales and many other dishes, including our chorizo sausages, tacos, burritos, and quesadillas. This sauce is also an excellent base for homemade stews and soups.

What is the correct way to eat tamales?

Experiencing cultural foods for the first time can be intimidating. Similar to trying sushi for those unfamiliar with Japanese cuisine, eating tamales for the first time can feel equally daunting. But don’t worry; we’re here to guide you through this new culinary experience.

Here’s how to enjoy this classic dish properly:

• Unwrap carefully: The corn husk or banana leaf encasing a tamal is not edible. It’s only there to keep the tamal moist and flavorful during cooking. Before you dig in, gently peel back one end of the husk or leaf to reveal the tamal.
• Use a fork: Cut into a tamal using a fork. The masa should be soft, moist, and filled with savory or sweet ingredients.
• Add toppings: You have the option to enhance the flavor of savory tamales by adding traditional toppings like salsa, sour cream, avocado, steamed rice, or pico de gallo. Each bite should be a blend of the masa and filling with the added sides or condiments.
• Enjoy with a drink: Pair your tamal with a traditional drink like atole, or a cold beer. These beverages complement the tamal’s rich flavors.

Remember, tamales are often enjoyed during religious and festive occasions, so take your time to savor each bite and appreciate the cultural significance of the dish.

What are the best tamales?

There are over 500 types of tamales in Mexico. Each of its nine major physiographic regions and 31 states has multiple tamale variations.

Many argue that the best-tasting tamales are from the Oaxaca region of Mexico. Their specialty, called tamales oaxaqueños (Oaxacan-style tamales), has a slightly sweeter, wetter, and stickier dough that the indigenous people of Oaxaca wrap in banana leaves. Tamales oaxaqueños steamed in banana leaves rather than corn husks are more tender, as banana leaves have lower porosity that helps retain moisture. The flavor is also more concentrated than tamales cooked in corn husks.

Oaxacan tamales have hundreds of variants available. Among the most popular include:

• Oaxaqueño Verde (Mexican pork tamales)
• Oaxaqueños Rojo (Mexican chicken tamales)
• Oaxaqueño Veggie (Mexican vegetarian tamales)

These tamales are available for delivery by Meat Express. Contact us at 050-3551-2229 for any questions or to place your order.

Where can I order authentic Mexican tamales in Japan?

Meat Express Osaka delivers authentic Mexican food, including hard-to-find tamal, right to your doorstep. Whether you live in Tokyo, Nagasaki, Hokkaido, or anywhere else in the country, order now to get a taste of Mexico in Japan. We vacuum-seal and freeze our products immediately to maintain freshness until our loyal customers receive them. We guarantee satisfaction with every bite, and we have the Google reviews to prove it.

What else do you offer aside from tamales?

In addition to savory tamales, we offer all-time Mexican favorites, including tacos, burritos, birria, taquitos, and quesadillas. Our products also extend beyond Mexican cuisine to feature authentic dishes from Peru, Colombia, and Jamaica. We have something to satisfy every craving and palate!