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Japanese cuisine: national features of preparation

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 sake began a long time ago, at the Imperial court. But the toast in Japan to pronounce is not accepted. We generally say the traditional «campy» — to the bottom.

Recommended: Interesting facts about sushi

1. Have you noticed that sushi is prepared exclusively by men? And for good reason. The owners of restaurants, sushi bars are sure that the woman will ruin the taste of sushi. The fact that women’s body temperature is much higher than men, and therefore this adversely affects the quality of the sushi.

2. In some Asian countries there are special machines for the preparation of this unusual product. They were made in the late 70-ies of Minorai Ichishima.

3. In our days, in the sushi bars serve sushi with these insects. Some people like this dish, but most people consider it disgusting, even without trying.

4. Restaurants and sushi bars is the source of 80 percent of all bluefin tuna caught, for cooking high-quality sushi.

5. In Japan, to become a real sushi master, you need to study 5 years. Of these, 2 years chef to learn to cook rice, and the remaining 3 years – fish. In the past, in order to work in a sushi restaurant, had to go through 10 years of probation. In our time, when almost everywhere you require a professional sushi chef, you need to undergo training for 2 years.

6. More recently, tuna in Japan was considered poor quality fish and simple – simply thrown away.

7. Yellowtail, fish production, are fed to until his muscles completely atrophy. It is believed that fatty nonfunctional fish meat is better suited for sushi.

8. At auction in 2009 in Tokyo was sold bluefin tuna, worth 100 thousand dollars. A year later, also at auction, tuna weighing 232 kilograms was sold for 122 thousand Euro.

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