Now it’s hard to believe, but a few years ago about Japanese cuisine in Russia little is known. And to the unsuspecting visitor at any of the few and the absurdly expensive restaurants could easily slip instead of sushi – here horror-that! – Sashi mi.
The years have passed. Kitchen of the rising sun is so loved by millions of Russians that some enthusiasts even vodka, eating pickled ginger (excellent, by the way, appetizer, almost like pickled apples).
Jelly eaten with mustard, and wasabi.
Strong, by the way, thing. There’s even a movie – “Wasabi”, there is a stern French policeman, played by Jean Reno, is coming to Japan and solves the issues with the local mafia. During dinner at the restaurant wasabi he takes his finger and eats it like it’s not terribly spicy, and the usual mayonnaise, what leads to the astonishment of his partner. After he had thus demonstrated the inflexibility of his will, it becomes clear that our hero is no Yakuza will not take. And exactly – it is at the end of the film all wins.
By the way, if you think you have tried wasabi, it is probably wrong.
Outside of Japan, you can get what is more or less tolerable imitation of horseradish and food additives, as real wasabi is very rare. This root grows mainly in cold mountain rivers. It is collected, dried, and rubbed on a Board covered with shark skin. In General, manual work, and is, consequently, expensive.
The Japanese are not big fans of all sorts of spices. And the wasabi is not so much taste, how many a practical purpose: it has disinfectant properties, which is very important if eat as much raw fish as the Japanese eat (and, they say, wasabi helps to fight tooth decay, asthma, and even blood clots). Soy sauce instead of salt. Pickled ginger to refresh the taste buds between servings of sushi or sashimi.
Without these additives and seasonings of Japanese cuisine could be considered fairly bland and, according to some, even tasteless. But it understand, not from an inability to cook, and from a particular philosophy, the main principle of which reads: do not create, but find and discover. Translated from Russian tricky on this means that Japanese chefs are trying their best to preserve the original properties of the product in the form in which it has created, nature. They become, like the Chinese, to cook the fish with the taste of pork. In Japan the fish smells like fish and tastes like fish.
But on the part of the table decoration, Japanese great inventors. Say they eat with their eyes. Really beautiful: white rice, pink and crimson fish pieces, emerald-green algae. Sometimes using fresh flowers – and strictly according to the season: if the time of chrysanthemums, and the table they decorate. Faded chrysanthemums in the garden – take that bloomed. Prefer products and strictly seasonal, fresh. Will put them on the table (in Japan all dishes are supposed to file immediately) and eating.
First the eyes and then as all people do.
So, we assume, with gustatory and visual features of Japanese cuisine in General figured out. Now let’s talk about its usefulness. Many nutritionists are convinced that the Japanese live longer than others just due to the fact that eating lots of fish (including raw), vegetables and rice, but avoid fried and fatty. From this millions of adherents of a healthy lifestyle all over the world came to the conclusion: if you eat like the Japanese, will be as slim and healthy, live to a hundred years.
Theoretically all right, yet none of those who sat on “Japanese diet” (rice + fish), so really not thin. Whether the fish we not that, or, more likely, the portions are bigger. But one of the important principles of the Japanese meal – moderation. You saw how much rice they put in sushi? And fish.
There are, of course, and in Japan, people who are intemperate in eating, but they are on duty expected. It is about sumo wrestlers. Great people in every sense. To gain the desired weight, they sit on a special diet. But we are those recipes you are not going to give and about the usefulness of Japanese cuisine that don’t speak so as not to alienate her. Sewn people are convinced that whatever is useful is boring and tasteless. And the rice is mostly associated with a dull cereals from childhood.
And in Japan, rice is the staff of life, a reverent attitude towards him. So often in different cultures, when it comes to the product, which is the main alcoholic drink of the country. In the case of Japan, it is about SAC.
By the way, this drink hasn’t caught on, he’s confusing some for the Russian people: rather weak for vodka, wine is not very similar, but still drink it warmed.
Overall, not ours.
The Japanese are proud of its cuisine, its originality and antiquity. While some of the culinary traditions of other Nations they readily adopted. It would seem, what could be more Japanese than tempura – small pieces of meat, fish, vegetables cooked in special deep-fried. But, drat, this the Japanese, it appears, has learned from the Portuguese. From the Italians took a variation on the theme of pizza – okonomiyaki. Chinese noodles are well established. Very popular dish called “piroshiki”. Sounds exotic, but is actually only our, Russian pies. But on this site you will find recipes of soup and rolls with cheese “Philadelphia”! In General, eating traditionally closed Japanese society was quite open to foreign influences.
But worldwide, Japanese cuisine is among the most popular. It seems there is nothing in all these exotic sushi, sashimi, rolls, and people are drawn to them. They like the idea, however briefly, at the time of the feast, contact with the country that gave the world karate, Haruki Murakami and Godzilla.