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

Suki-Yaki – thinly sliced beef, green onions, mushrooms, thin noodles and tofu boil slowly in a large iron skillet in front of you. These ingredients are prepared in a mixture of soy sauce, cooking wine (mirin) with the addition of a small amount of sugar. Give you a special saucer with a raw egg to cool the pieces Suki-yaki before use. Using sticks, you get all that is on your side of the frying pan and eat, pre-macnow in the egg. Better to enjoy it in the company.

Sashimi (sashimi) – very fresh raw fish. Served on thinly sliced white radish, grated worn, with a saucer of soy sauce and spicy horseradish (wasabi). First makaysia fish in soy sauce with horseradish, and then used.

Sushi (sushi) – in General, sushi is the small cubes of rice, which is placed on a thinly sliced piece of fish. Rice lightly seasoned with vinegar, salt and sugar. There are three main types of sushi: nigiri, Maki and chirashi.

Nigiri Sushi rice is formed into small portions of the wedges are exactly one bite and the top is decorated with raw or cooked fish. The bar should be taken with chopsticks or fingers and dip in soy sauce.

Chirashi Sushi – large variety of seafood is placed on top and rice served in a bowl.

Maki Sushi – raw fish, vegetables or other pieces, Packed in sushi rice and wrapped in dried seaweed.

ODEN is often sold to street vendors at festivals, in parks, etc and vegetables, or octopus balls, fish boiled in soy broth.

Miso shiru soup and Misa. A thick soup containing tofu (bean curd), mushrooms and other pieces of food in soup, flavored with bean paste. The pieces are removed from the bowl and drank the soup without using a spoon.

National drinks

Speaking of food, in any case should not forget about the traditional Japanese drink sake (pronounced sa-Kay), the drink of the samurai, as he was named one of the factories. Ancient myths called it rice wine the drink of the Gods. Japan produces more than 2.000 brands. A lifetime is not enough to fully comprehend all the ways and the nuances of preparing this interesting drink.

Like other wines, sake is classified as sweet (amakuchi) and dry (karakuchi); they are divided into tokkyu (upper class), ikkyu (first class) and Nikki (second class), the prices are appropriate (experts say that this division is made solely from tax considerations and do not necessarily reflect the real quality of the drink).

It is best to drink room temperature sake (murukan), also served hot sake (atsukan) or on the rocks (rokku de). It poured from tacori (small ceramic jug) in small cups called Choko. Disarming the Cup size should not fool you. A Japanese tradition to ensure that your counterpart Cup was always full, might end in embarrassment.

In addition to bars and restaurants, there is also a special place for tasting sake, izakaya, drinking establishment, which serves only sake, usually a dozen different species, including jizake grade, grade, produced in limited quantities, in small local distilleries throughout the country.

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