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
Japanese cuisine: national features cooking
Dishes in Japanese cuisine is usually simple, with few ingredients. The Japanese prefer fresh food.
When cooking, the chefs try to retain the true taste of the product, and not subjected to heat treatment. Prefer dishes to eat raw or steamed. According to Japanese tradition, it is customary to eat several dishes in small portions. On the table have to be rice — an essential attribute. The Japanese prefer to eat fresh food. Therefore the set of products in the course of a year change. can not do in Japan without seafood. In terms of drinks — on the table green tea or sake.
Plan a fun party? Order a pizza or sushi: the prices inexpensive, and the shipping is free across the Novosibirsk!
The most popular and common around the world Japanese food — it’s sushi. Sushi can be called a national pride of Japan. Japan chefs often experiment with the preparation of sushi, try to find something new.
Rice in Japan — it as bread in Russia. Not to eat rice in Japan is considered rude. Him eat until the last grain. A plate made to hold at chest level, and eat with chopsticks.
But as a drink on Japanese cuisine — sake. A drink obtained by fermentation of rice. Fortress varies from 15-20%. Sake is a rice vodka or rice wine. Cooking Continue reading