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
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
In Japan chopsticks (Hashi) came from China in the 12th century and were made of bamboo. It was believed that eating with chopsticks immortal gods and emperors. There are many variations of shapes and sizes of reusable chopsticks, which sometimes present a work of art: they are painted, lacquered, encrusted with mother-of-pearl and decorated with different patterns.
Modern Hasi are of bone, wood (bamboo, pine, cypress, plum, maple, black or purple sandalwood), round or square cross-section with a conical or pyramidal tip.
Varieties of Japanese chopsticks
Now in most restaurants of Japanese cuisine chopsticks disposable (waribashi), made of plastic. Disposable chopsticks are a relatively recent invention, which appeared at the end of last century. Often before use they should, if you haven’t already, break along.
It is believed that chopsticks are training small muscles, developing mental abilities, so in Japan are taught to deal with Hashi from an early age. Instilling in children the desire to master the chopsticks Japanese scientists consider important and relevant for your country task. Confirmation Continue reading