Japan, in principle, can not be called the cleanest country in the world, but overall this country gives the impression of a country, whose citizens diligently, sometimes even jealously observe cleanliness. Maybe it’s in that area of Japan is small and quite populated, densely, which gives its residents the understanding that the neglect of their environment can affect their health. Perhaps this is why the Japanese every inch of its land are treated with love.
Quite a while a basic principle of Japanese life was mass production, and, respectively and an accompanying mass consumption. It is logical that all of this has led to the formation of quite a large amount of waste. This is because most products produced are disposable, or were carried out in disposable packaging.
But the Japanese soon realized that the resources of their territory is not limitless, therefore, further accumulation of solid waste would lead the country to ecological problems. And, quite logically, that the Japanese began to have thoughts and ideas about how you can use the accumulated for many years garbage. The Japanese have invented many ways of processing waste. allows you to use it as secondary raw materials for the production of many things, thereby allowing accumulated:
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
TRADITION (lat. transmission, narration) — norms and rules of life of a people, transmitted from generation to generation. Diverse traditions: historical, national, labor, educational, domestic, sports. There is a tradition of the school, class, University, faculty, Between the traditions, moral standards and qualities people have similarities and differences. Traditions formed under the influence of moral principles. They are consistent with morality. This is their similarity. But there are differences between them. The norm of morality explicitly says: we need to do that! Tradition calls — follow the example of the best representatives of the older and previous generations. Quality people — it is their personal qualities. The traditions are the result of socio-psychological fixing of their existence: mutual aid, integrity, friendliness, etc. Traditions influence the development of personal qualities. The tradition of a specific student group, school class on the main content usually Continue reading