Cinnamon has a pleasant, sustainable and sweetish taste. It is sold in the form of whole sticks are from the bark or ground.
The scope of its use in cooking is quite extensive. Cinnamon is used for cooking first, second, desserts and both hot and cold. Especially it is often added to various confections.
Cinnamon disinfects wonderful products infected with E. coli, so it is recommended to add to perishable meals, and fresh juices.
Cinnamon in Chinese cooking
The flavor of Chinese cinnamon and sweet at the same time pungent and astringent. This spice is used mainly in confectionery and baking bakery products. It is also well suited to the sweet, including savory, dishes. It is added to puddings, mousse, jelly, cheese pasta, sweet rice. Perfectly combined Chinese cinnamon in sweet dishes with fruits (particularly cherries, apples, quinces, pears) and vegetables, rice and corn. In modern Western cuisine it is often added to different types of fruit salads, soups.
Chinese cinnamon in the cuisine of many Nations is used in meat and poultry. For example, in the kitchen of the peoples of Transcaucasia and Central Asia it is added to hot and cold dishes from lamb, chicken and Turkey. In South-East Asia with its help ennoble the taste of fatty pork.
Spice is used to improve the taste and aroma of cheese products, as well as when Continue reading
Tips and advice on trip to Japan
It is important !!!
– Not accepted Smoking in public places, in offices, depots and railway platforms, as well as in homes and cars without the owner’s permission.
– You can not step booted foot on straw mats “tatami” is regarded as sacrilege. This particularly applies to dwellings or to visit temples.
– You should also change shoes in special Slippers before and after using the toilet.
Gratuities and taxes
– Tipping is not customary. An attempt to tip may be considered offensive.
– In the expensive hotels and restaurants to the value accounts often to pay the service fee in the amount of 10-15%
The customs and traditions of Japan
The number of traditions and rituals that are required or recommended for compliance, is huge. Almost all spheres of life of the country is permeated by a network of traditions and ceremonies, especially noticeable in the communication between people.
– The Japanese carefully and lovingly refer to nature, admire the natural beauty of the landscape, 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