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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 and flavor of the ingredients in the dish. This Japanese cuisine is different from most of the Asian, where the food in the cooking process often change beyond recognition.

Seasonality of food.

Small portions. The amount of food for gaining more diversity of meals, not portion size.

Specific Cutlery — most of the dishes you need to eat with chopsticks, some can eat with your hands, spoons are seldom used, forks and knives are not used at all. For this reason, the majority of dishes served in small pieces that are convenient to take chopsticks and not have to share.

Sharply different from the European principles for the design of the dishes, servings. Is greater than in the European cuisine, the emphasis on aesthetic appearance of the dishes and the table in General.

Dishes

Utensils for Japanese cuisine is very diverse and its General feature is the tendency to elegance, aesthetic kind. For plates, bowls, gravy boat attached particular importance to the ease of holding utensils in one hand, because of Japanese table etiquette, this dish when eating it is customary to hold in hands. The shape and colour of Japanese dishes can be very diverse. Plates and gravy boats can be round, oval, rectangular, rhombic, more complicated forms simulating various objects such as a boat or a sheet of wood.

For Japanese dishes, there is no concept of “table service”, we have specially selected a full set of the same type of dishes for a certain number of persons; the dishes can be very different in shape, size and colour, her diversity is one of the elements forming the characteristic appearance of a Japanese table. However, available sets of tableware, for example, sets of sushi, consisting of plates and gravy boat, made in the same style, or set of cups with tea or without. Can be found in the sale and “Japanese tea set”, but this is already a mixture of Japanese dishes with European traditions, to Japan uncharacteristic.

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