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
BC in Japan, people engaged in hunting, fishing and gathering plants, they had no grain crops. Then there farming with a predominance of rice cultivation. Widely developed the cultivation of vegetables and pulses, especially soya and beans. Of equal importance was gardening. Practiced fishing and poultry farming, but not livestock.
The main in the diet of the Japanese for centuries were rice and other grains that had formed the group under the name “primary food”, unlike their accompanying products. called the “additional food”. Note that all macrobiotic products are also divided into basic and additional. Among the widely consumed vegetables first place is radish (daikon) in cheese. boiled and pickled. Daikon is one of the favorite vegetables in a poppy-robotica.
Source of animal protein in the diet of Japanese were fish and seafood, often raw. Other animal products, mostly meat birds and eggs in the traditional kitchen was seldom used. Consumption, though small, lean animal meat has become universal over the last century, and it has increased significantly over the last 30-40 years.
Among the sources of vegetable protein in the Japanese diet was dominated by protein of soybean, especially through foods such as bean curd (tofu) and fermented pastes of soybeans. Continue reading