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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

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