The main feature Japanese cuisine, in addition to unique dishes, skilled in laying, where each piece is only ascribed to it by tradition. Often travelers, first time getting into a Japanese high end restaurant, can’t seem to understand that their plate is edible, and that was assumed as a decoration. All recipes, used by the Japanese housewife, very simple, and the products subjected to minimum processing. A striking example is the cooking fish. Most often raw fish beautifully cut into thin slices-the petals and spread on a plate – all the food is ready and you can already bring to the table.
Basic of Japanese dishes are vegetables, seafood and rice.
From traditional Japanese dishes most popular in the world conquered the land. Sushi rolls are stuffed with rice, vegetables and seafood that is wrapped in dried seaweed – nori. Under the influence of cookery Europeans and the Chinese people of Japanese cuisine started to use pork, beef, lamb and poultry dishes. Of course, the most common product at all times for the Japanese was the rice. As a rule, by boiling the rice some salt is added, but to him are served salty or sweet seasoning, hot.
The most characteristic principles of Japanese cuisine is to use only fresh vegetables and seafood, and products from long-term storage, use only Continue reading
Japan could compete with our country lots of holidays. Particularly fruitful in this respect is considered in Japan the month of may.
Official holidays, which are days off in Japan fourteen, starting from the New year and ending with the birthday of the Emperor. In addition to the national holidays in Japan you can add another hundred holidays that are not weekends. Almost every day in this country celebrate a holiday, and sometimes two. Such a number of weekends and holidays compensates for short holidays that last in this country not more than twelve days.
However, to the main holiday of the Japanese you can actually add two more. First – it’s the holidays, which adjoins the birthday of Emperor Akihito, celebrated on December 23. The second “Golden week” begins the twenty-ninth of April and ends on the fifth of may. Main leave the Japanese to take the same summer, on the eve of the traditional Day of commemoration. Because at this time their main duty the Japanese believe visit native places and graves of their ancestors.
the “Golden week” includes four of the state holiday. The first falls on the twenty-ninth of April – Greenery Day, then the third of may – Constitution Continue reading
National cuisine of Japan, is unlike any kitchen, however, it can be said of any cuisine of the world. National cuisine, it is one of the many attractions of Japan.
The secret of national cuisine is a careful selection of products, attitude products, the beauty of the ritual and eating the food.
Peculiarities of the national cuisine of Japan:
1) the Japanese use mostly fresh and of excellent quality. Products “long term storage” are not used in cooking, it does not apply to sauces and rice.
2) Huge selection of seafood.
3) unlike the cuisine of Asian States, the Japanese tend to keep the original look of the ingredients, especially the taste.
4) there is the Japanese seasonal kitchen, i.e. dishes are cooked according to time of year.
5) the Japanese prefer a meal of a considerable quantity of dishes, with different tastes, but in small portions.
6) unlike other countries in the world, Japanese people use knives and forks, and rely mostly on special sticks, some
meals are eaten with the fingers. Ready meals are served in small slices, it is convenient to take chopsticks, and not have to share. Not to mention ceramic spoon (metal is not used), it is large and deep, that with its help the Japanese eat soups or broth.
7) Particular attention is paid to the serving Continue reading