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
Culinary Christmas traditions of different peoples in different countries and at different times can be considered similar from the point of view of two main characteristics. One of them is on the table should be plenty and rich! The second is the symbolism of the dishes or the whole menu Christmas buffet in General.
Symbolism of new year’s eve menu
By the way, the second characteristic, is also the reason for such a different set of dishes on home family dinner of the year in different parts of the globe.
Christmas table is almost always full of dishes with the most complex and rich – as a symbol of prosperity and abundance. Ingredients for holiday treats are chosen from the most costly and sophisticated products. There is a place and the usual snacks – but the cut, layout and flow are very different from the everyday.
Meat culinary new year traditions
Depending on the preferences of this or that mistress, tastes of her family, national traditions and new-fangled culinary trends the main dish prepared from meat, poultry or fish, and often several. For example, baked chicken, jellied minced meat and fish platter of salted and smoked delicacies. Or roasted pig, fish in aspic and sliced smoked Turkey and chicken. In France, 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