Japanese cuisine is one of the main attractions of Japan, for which the characteristic features of minimalism here and the minimum heat treatment, unusual rules for ordering of meals, table etiquette and table setting. For Japanese cuisine, and is characterized by the use of fresh products, products of long storage can be called only in Fig. In Japan, perhaps the world’s largest selection of seafood, the kitchen seeks to preserve the original taste of the product, while the cuisine of other countries of the Asian region to radically change it, it is also worth noting the seasonality of Japanese life, moderation, unusual Cutlery in the form of sticks, forks on knives are not used at all, except for spoons. As in the French and Japanese cuisine pays attention to the table setting and aesthetic presentation of meals.
Rice and sushi in Japan
The basis of the Japanese diet is rice and fish, the combination of these two products and gave rise to charismatic sushi dish, which has gained great popularity all over the world.
Rice in Japanese is called gohan, similar to bread in the Russian language and often refers to not only the dish but the food itself at all. Unlike European cuisine in Japan prefer a more sticky rice, which is in the process of cooking has a structure of small lumps that are easy to eat with chopsticks. Rice is a standard side dish all dishes, it is served in a separate vessel, salted, and plentifully seasoned with sauces and change its taste depending on your preferences. Sushi or sushi in the form of rice balls with various fillings, which are over 22 varieties are less popular, at least in the West, rice cakes, or mochi rice balls onigiri.
Sushi is divided into two kinds, the rolls where the rice and seafood are laid out in layers in a sheet of seaweed, roll into a thin roll, then cut crosswise into small pieces with a sharp knife. Second is nigiri and tataki, when on a long piece of rice, put the shrimp or a piece of fish and wrapped with a strip of seaweed. Modern Western man is hard to surprise with the news that Japanese cuisine uses seaweed, without them it is impossible to make the same sushi.
Japanese buffet is always possible to detect not only different varieties of fish, but also marine animals and shellfish, most fish are subjected to minimal handling of the prison, and sometimes served raw, for instance sashimi fillet various fish, cut into small pieces, served with soy sauce, wasabi, thinly sliced daikon and leaves the ISSS. Popular grilled unagi eel, the octopus Odori-GUI, battered fish tempura, rice cakes with raw fish and seaweed, or shrimp norimaki in the test.
Beef and pork were in Japan recently from Europe, the most popular dish here is the Udon noodles ramen with pork. Soba noodles — from buckwheat flour and Udon from wheat flour without eggs as opposed to ramen, which is made from wheat flour with added eggs.
Cook with pans or pots donabe and agemono nabe, abura Kiri is called the tray, which made the dish deep-fried.
The most famous meat dish from Japan is a Japanese barbecue “yakitori”, known stew with potatoes “nick-zaga”, omelettes “amris”, egg strips “tamago”, meat “mizutaki” and so on.
In a salad are vegetables, fruits, rice, mushrooms, fish, poultry, meat, the main condition is the minimum heat treatment to retain the nutritional properties and natural taste and smell.
First you need to select the soup “misoshiru” with dissolved miso paste from fermented soybeans, it also comprises Negi, tofu, wakame and potatoes with the addition of a concentrated fish broth “hondashi”, the composition of the soup should fully reflect the season of the year.
Alcoholic drink is rice wine “sake”, very popular in Japan, beer that is made partly from rice, soft drinks is the green hour, the syrup with ice “measles”.
Do not think that the Japanese of today are limited only to local drinks or dishes, in recent years, gaining popularity of coffee, Pepsi, soda and other beverages from Western countries.
Modern Japanese cuisine and customs
Centuries-old traditions of food in Japan go by the wayside giving way to a European or American eating habits from traditional fast food and unhealthy food.
Over the past few decades the amount of fish consumption in Japan has fallen several times, while meat consumption increased, however, and still retain the popularity the fresh fish market and tuna auctions in the morning the sixth floor. Affects the appetite and preferences of Japanese high price of fish and traditional Japanese dishes, which are much more expensive Western food. For all its simplicity the Japanese cuisine is very expensive, and this applies to simple food from the supermarket, just space prices in Japan for regular vegetables and fruits.