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The Japanese national cuisine, especially national dishes of Japan
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Japanese food

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

The Japanese national cuisine, especially national dishes of Japan

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 is the national cuisine of the Japanese. Differs preference for natural, minimally processed foods, extensive use of seafood

Japanese cuisine

Japanese cuisine is the national cuisine of the Japanese. Differs preference for natural, minimally processed foods, extensive use of seafood, seasonal, typical dishes, specific rules of registration of dishes are served, mealtime etiquette. Japanese cuisine, as a rule, are a key attraction for tourists from other countries.

General characteristics

There are many opinions as to what defines Japanese cuisine, as the everyday food of the Japanese in the last century much has changed, many of the dishes (for example, has become practically the national dish of Japanese ramen) appeared in Japan in the late XIX — early XX century, or even later. In Japan the term “Japanese cuisine” means traditional Japanese products, similar to those that existed prior to the end of national seclusion in 1868.

The most characteristic features of Japanese cuisine:

Using mostly fresh ingredients, not necessarily high quality. Hardly used products “long term storage”, except for the rice and sauces.

Huge range of seafood used for cooking.

The desire to preserve the original look Continue reading

Japanese food
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…

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