Japanese cuisine

Japanese cuisine or ethnic cuisine of Japan can be described only by two words – an exquisite beauty. Recipes cooking quite simple and they are more subject to the external design of the dish, rather than the complex and intricate technologies of a traditional cuisine. Heat treatment of the Japanese in creating culinary masterpieces is minimal. For example, the traditional Japanese fish and seafood quite often added to dishes in their raw form.

The preparation of traditional Japanese food is real art, in which cook, like a real artist creates beautiful masterpieces. But do not think that the cooking of national dishes at home is an impossible task. All with accuracy Yes on the contrary. To make your own hands Japanese food is easy, only follow the instructions of recipes. If they are provided with step by step , even beginners in cooking will not experience any difficulty in creating Japanese dishes!

The basis of cooking in Japan is rice. Boiled, steamed, fried types used throughout the day (Breakfast, lunch and dinner). Brought it into the country in the second century BC. The greatest spread that culture has received from the eighth to the twelfth century, becoming an integral part of the diet of the rich. Rice later entered the lives of ordinary people. By the way, in the history of Japan interesting fact: rice became a cement for uniting people in community, because its cultivation was a difficult case, and therefore, required a joint effort.

Except for the rice ingredients in the dishes You will see all sorts of fish and seafood that the coastal zone of Japan simply abound! By the way, depending on the food in season may be used in different varieties of fish. The same applies to vegetables and fruits, which are also inherent seasonality. Popular product are the mushrooms that are included in the recipes of many dishes. Meat is consumed in Japan are not readily that can be associated with the influence of Buddhism. In history there have been recorded cases even forbid the eating of any living creature.

For Japanese cuisine brought only benefit, you need to very carefully approach the choice of products. Because a long thermal treatment is virtually nonexistent, they have to be fresh. The Japanese themselves pay so much attention that, perhaps, is the main secret of their delicious national cuisine!

Home menu of Japanese cuisine is quite diverse. As we said earlier, rice is the staple, but because he is present at Breakfast, and for lunch and dinner. To it, usually served with any sauce. On the table he stands alone, so that everyone could at its discretion to adjust the taste of rice. Morning meal is complemented by the first dish, such as Miso soup, grilled fish, salads of vegetables. For lunch, the Japanese prefer main dishes: noodles (Udon, ramen or soba), or other hot main dishes of fish or meat. For lunch I often eat Bento (in our understanding this is an ordinary slo-mo).

Gourmets all over Japan are famous because of their cold appetizers: rolls and sushi. They look like a almost fresh balls of cooked rice with various fillings (fish, seafood, vegetables, tofu). Also in the components of these cold dishes can be sheets of Nori seaweed. In General, sushi and rolls is about the same thing with the only difference that each is hand-made sushi and rolls is a roll of nori, rice and fillings, cut into pieces. Such dishes are traditionally served with pickled ginger, wasabi and soy sauce.

Both traditional and modern cuisine Japan is famous for its tea ceremonies. This is a real ritual, with many strictly defined procedures, reporting quite a large number of possible rules. In General, tea in Japan is quite a popular drink. As for alcoholic drinks, the most famous and revered is sake or rice wine.

And on top of all the above, we would like to draw attention to this feature of authentic Japanese cuisine, like laying the table. She highlighted a special place in the culture of food consumption. For example, all meals are strictly defined place on the table. In addition it must look aesthetically pleasing. It is very important for the Japanese! So we can conclude that not only cooking is subject to relatively stringent requirements, but also its supply.

In General, if You want to master all the nuances and subtleties of traditional Japanese cuisine, we invite You to explore the recipes that are given in this section. They are not just General descriptions and cooking instructions, and present master classes with step by step . Of course, to get acquainted with national cuisine of Japan can be in cafes or restaurants, but much more interesting to eat any Japanese dish prepared by themselves. So go for it!

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