traditional

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Japanese cuisine

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

What is actually eaten in Japan

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

March 3

Five days before international women’s day in Japan as a warm-up celebrating the holiday girls. Generally March in Japan is traditionally considered to be women’s month.

And today, March 3rd, celebrate the Holiday girls, who affectionately called Hina Matsuri – holiday of Hina dolls or Momo-but the secca (Momo-no Sekku — the feast of the peach blossom. By the way, and we have many girls call themselves “peaches” – and in General, and in particular.

In ancient times girls Holiday celebrated on the third day of the third month just as a seasonal event. At this time, the peasants were relatively free from agricultural work and could enjoy the first warm days, when you started flowering peach trees.

On this day in noble families were invited exorcists who have made special prayer services, aimed at all the troubles people have switched to paper dolls, which were then taken to swim in the river or sea. These dolls were called “nagashi-Bina”, which means – you’ll be surprised, get ready, friends, to the surprise – “dolls, lowered for the river.”

And remember the famous Japanese tradition of origami: make funny these cranes of paper, and it is believed that the one who will Continue reading

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