«Nihon koku” – 日本国 – literally means “the birthplace of the Sun”. Mysterious Eastern country with the romantic name “the land of the rising sun” is now one of the most economically developed countries in the world. Japanese culture is one of very ancient. First signs of colonization of the Japanese archipelago appeared about 40 thousand years before our era. In the 3rd century of our era, the most powerful Principality of Japan was a land ruled by a woman. Until the 12th century of our era, traditional marriages were polygamous. Men had several wives. They lived in different houses, he visited them and lived with each for several weeks. But since then the tradition has changed, every Japanese is, by law, can only have one wife.
• In the middle ages marriage was allowed to create military or economic coalition between families. To search for a suitable candidate for groom hired a special SWAT – nakodo. Responsible for a dysfunctional marriage too carried nakodo.
• In the Edo period marriages could be concluded even without the presence of bride and groom.
• Decision of marriage taken by the parents of the bride and groom until the mid 20th century.
• To the arranged marriages still have a positive attitude, because the members of noble families decided to marry Continue reading
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 Continue reading
Throughout Japan, many may be surprised to discover that the Japanese do not eat sushi every day, but in Japanese cuisine, there are many typical Japanese dishes that are definitely worth a try, being in the land of the rising sun.
Ten typical Japanese dishes, far from the stereotype of sushi
Udon (wheat noodles)
Noodles “Udon” is used in soups, as an ingredient in complex dishes and as a separate dish, usually in a liquid sauce, with various spices. Most noodles made from wheat flour, but special types it is prepared from other ingredients, including beans.
Udon is usually served hot, for example, in cake soup-Udon (kake udon), which is made on the basis of Dashi stock, seasoned soy sauce and mirin and green onions sprinkled on top. Also to cake-can add Udon tempura, tofu, fried with sugar, mirin and soy sauce, or fish fingers kamaboko. To taste you can add citime-togarashi.
Soba (buckwheat noodles)
Dish with buckwheat soba noodles. Photo by N ino from Flickr
Soba — the Japanese national dish in the form of a long brown-gray noodles made from buckwheat flour, known since the mid XVI century. Most often served to the table chilled without broth, Continue reading