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
Today, sushi is one of the most popular dishes in the world. However, most often in Russia, Europe and America under this name serves something which is very far from the original. That is why we will talk about how to make real sushi in Japan.
The dish, dubbed “sushi” (“sushi”) in Japan, appeared in the VII century. It was prepared as follows: raw fish sprinkled with salt and mixed with rice, and then it all fit under the stone press for several months and was resting. This technology is considered one of the oldest methods of preservation. Even the character for sushi translates as “pickled fish”. Since then, the technique of making sushi is constantly changing: in the XVII century in Japan, a huge spread of rice vinegar, which is added to sushi, to give the dish spicy. In addition, under the “sushi” was hiding not already marinated, and raw fish.
Modern look dish acquired only in the nineteenth century. Its Creator can be considered a Japanese chef, Cohea, who concocted rice ball, coated it wasabi (Japanese horseradish that has a antimicrobial properties), and on top put a piece of raw fish. This type of sushi is called nigiri – it was with him and began a triumphal procession of Japanese dishes around the world. Today there are several types of this famous Japanese dish:
Nigiri Continue reading
Golden week holidays in Japan, usually called the time from April 29 to may 5 – a peculiar sort of spring break in the country where the vacation is short, and fading business life in this period gives citizens an opportunity to travel around the country, or abroad.
Since 2001, by the decision of Rango, a leading trade Union associations of the country, the celebration of may day as the International day of solidarity of workers (which is not a state, but is widely celebrated and is a paid day of rest) is postponed to 28 April with the aim to organize mass events for the occasion without sacrificing family and friend trips.
And two years ago, in 2007, greenery Day (Midori no hi) is also moved, from April 29 to may 4, because it coincided with the date of birth of the Emperor Showa (1901-1989), who was known for great love of nature and established this feast when he ascended the throne on 25 December 1926. Title eternal Seva was given to the monarch after the death, during his lifetime his name was Hirohito. It was highly revered by the people of the ruler, and now may 29 – Showa day, a national holiday of Japan.
After the Second world war, under the Constitution, becoming a symbol of state Continue reading