Japanese cuisine

One reason for the longevity of the Japanese is their traditional, harmoniously composed diet. In Japanese cuisine is a very important principle of seasonality, which consists in selecting the components such that they reflect the current season, according to the concept of shun (seasonality) – when the fish, fruit and vegetables are most nutrient dense – about 10 days a year.

Japanese cuisine – it is a special art to create still life on the plate, the ability to arrange and present the dish.

Numerous national dishes prepared from seafood: shellfish, squid, octopus, crabs, shrimp, marine algae, including seaweed.

Widespread in Japan have received, and legumes (tofu and miso). Tofu – it bean cheese, consisting of soya protein and in appearance resembling cottage cheese. The Japanese prefer to eat it for Breakfast. Miso viscous mass, which is prepared from soybeans, for which first grind them, and brew for fermentation yeast is added. Miso is the base for various soups.

For preparation of the second dishes, the Japanese use fish in different forms (raw, sliced, fried, stewed and boiled), pasta. Very popular rice cakes (mochi), cakes, norimaki made from rice dough with small slices of raw fish wrapped in dried seaweed.

The history of sushi is only 1300 years old. Sushi, in the form in which we know them today, first time I cooked Japanese chef Yohei Khan (Hanaya Yohei). In principle, this is a dish consisting of slices of fish laid on a small rice ball with a small amount of Japanese horseradish (wasabi). For its preparation use the highest quality rice, which is seasoned with vinegar. The main ingredient of this dish is, of course, the fish, and only her most delicious parts.

Nigiri (Nigiri) – rice balls put on top of a piece of tuna, shrimp, octopus, baked eggs;

Gunkan (Gunkan) – cups of rice and dried seaweed filled with seafood;

Norimaki (Norimaki) – rolls of sushi rice and seaweed stuffed with different kinds of meat;

Temaki (Temaki) – rolls of seaweed filled with sushi rice, seafood and vegetables;

Oshi (Oshi) – fish and rice pressed in wooden box;

Chirashi (Chirashi) – a dish in which seafood, mushroom and vegetables are spread out on the portions of sushi rice.

Rules of Japanese etiquette

• never serve food to another person chopsticks (this is related to the Buddhist funeral ritual, during which the participants pass each other the urn with the ashes of the deceased); if you want to share food, give the other person a plate with all the content and let me choose myself

• if You intend to have with somebody one dish, use chopsticks both

• you can eat sushi with your hands, sashimi – just sticks

• don’t hold the sticks in the middle, try to always take after the tips

• do not use sticks to push a plate of food

• do not bite off piece of food and place the remainder back on the plate; if we try something, eat it whole

• don’t ask the knife

• after eating again, you need to rest your rods on hashi-oki, the best sushi bar in parallel; never place chopsticks directly on the table;

• you should never put chopsticks back in the bowl (this also causes the Japanese Association with the funeral)

• try to eat all the rice; leave on the plate even small the number of rice – a big faux pas (almost exclusively adopted this ban in Japan)

• for any reason please smoke not cigarettes; tobacco smoke does not allow others to enjoy the taste and the odor of delicate dishes; in addition, what is particularly important, only by smell, you can determine whether the fish is fresh

• soy sauce is a seasoning for fish, never dip the whole sushi in it

• interestingly, when eating soup or a dish of pasta you can slurp; can be brought to the mouth of the bowl – first eat with chopsticks “contents” of the soup, and then just drink the rest

• drink sake rather before meals or after meals; rice wine is generally not suited to rice; during the meal you can drink beer, white wine, tea or water; sake is usually served only to sashimi

• beer or sake is poured everyone at the table; it is not customary for everyone to drink from their own bottle

• opinions of Japanese differ: some suggest starting with sashimi, then sushi to eat, and finish the miso soup with rice; others suggest that you first eat sushi with omelet and vegetables, then anything and sashimi to leave at the end.

Yakitori

Yakitori — a Japanese dish of pieces of chicken (with innards), toasted over the coals on bamboo werteleckyj.

Negima

nick CoE (lit. «the right meat”), chicken legs — «standard yakitori», — usually with a thin skin.

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