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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. Continue reading

National food of Japan

At first glance, it seems Japanese cuisine is exotic, although everything is based on a simple formula. It begins with soup, followed by very fresh raw fish, then the main dish, fried, boiled, steamed fish, chicken or vegetables, completes all the rice and pickles, maybe fresh fruit for dessert and a Cup of green tea. That’s all – almost all.

Rice – of course, traditional product, and seafood – steamed, stewed, fried or raw; chicken, pork or beef (sometimes) – in order of frequency of use; huge variety of vegetables (wild and garden), pickled, blanched or boiled but never overcooked; the soy beans in all imaginable and unimaginable combinations: from snacks to soy sauce, seaweed used in many dishes.

In addition to raw fish, there is an incredible variety of vegetation used in cooking, incredibly surprising European flavor: the take-no-Ko (bamboo shoots), renkon (Lotus root) and precious matsutake mushrooms (growing in jealously protected forest shelters, the price of which often exceeds $60 apiece).

Japanese cuisine throughout the centuries has been influenced by the cuisine of the Imperial court, borrowed in China. Formal religious style of food, called zoku-riori. She prepared only by specially appointed chefs who had the status of priests of the Imperial service and culinary ritual, which today is almost entirely lost.

National dishes

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Tea traditions in different countries

It would seem that tea and tea — what’s special about it? But tea, like national cuisine, each country has its own characteristic features. Check these pics, they are really worth considering!

Match (in Japanese sounds like matcha) green tea, powdered. This type of tea traditionally used in Japanese tea ceremony.

India has its own rich and diverse history of tea. Traditional tea masala for few millenniums were shipped through South Asia before tea industry has developed in the territory of the British colonies. Varieties of Indian tea and also other species of this aromatic drink offers online tea shop Moscow. In addition to a wide range of teas, the shop offers dishes for tea, tools, tea accessories and toys.

UK

In the UK black tea served with milk and sugar and drink several times a day. Who has not heard about the traditional “five o clock”?

Perhaps, Turkish coffee and famous all over the world, but in fact, hot tea is much more popular there. Drink it with every meal and even in between meals. Black tea in Turkey is served without milk but with sugar, the taste.

Traditional Tibetan oil tea (“cha Bo”) served with salt and butter. To achieve a more rich and bitter taste, the tea is brewed and infused Continue reading

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