beef

Japanese marbled beef and the meat consumption culture in Japan

The history of meat consumption in Japan, Japanese Kobe beef, serves Sukiyaki and shabu-shabu, as well as “Sukiyaki song” in this review.

About the best beef in the world we will talk later, and while the tradition of meat consumption in Japan, the tradition of the story is much more meandering than in Europe, for example.

Developing the topic, the semi-official journal for Japanese abroad «Nipponia” were noted in his review of the history of Japanese food culture:

” the History of Japan includes the many centuries when eating the meatof mammals was forbidden. The first prohibition act was released in 675 g . after little more than a century after the arrival of Buddhism.

In the VII and VIII centuries, when a new ascended the throne, the Emperor issued another Imperial edict prohibits consumption of meat. This was associated with Buddhist beliefs . according to which killing an animal is evil. Re-publication of the edict is explained, most likely, that wasn’t so easy to give up meat. However, by the tenth century it had stopped eating. Continue reading

Food as part of culture: what to try in South Korea

Thinking about the cuisine of Korea, many think of Korean carrots. But, surprisingly, in the Asian country this appetizer is not common. Instead there are a variety of other delicious dishes and a special attitude toward food. If you watch a Korean film in almost every scene there is a meal. And some of the painting-totally dedicated to local cuisine. After all the food, according to residents of Korea, is an important element of traditional culture. What local chefs are ready to please the tourists?

Popular Korean dishes and snacks

Widespread we have Korean snacks in their homeland called kimchi. Take to prepare pickled vegetables, mostly radishes, cabbage or cucumbers. They are seasoned with chili, onion, ginger, garlic and is served at every meal. Koreans without kimchi cannot imagine your diet diet counting dish. When low calorie snack contains protein and many vitamins. Sometimes on the basis of kimchi make vegetable and fish soups.

Kimchi

Samhail – that’s what the Koreans are still proud of. Guests of the Korean dish too is not indifferent. It’s fatty pieces of pork meat that are not marinated and seasoned with spices and just fry on the grill. To sangachaly serves sauces, sesame oil, and eat meat, placing it on cabbage or lettuce.

Another analogue of Korean BBQ pulkogi . For it take Continue reading

Panchan as the main tradition of the cuisine of South Korea

Speaking about the cuisines of the world, I’m here for the past three years distinguish Korean, as the most of favorite Asian. The sharpness of the fire-breathing, fresh vegetables, tender fish and meat with thin crust — it may seem that Korean cuisine is a cross between Japanese and Chinese cooking, however, it is not so. Korean cuisine is generally a kind of apart from them. One of the key differences — panchan.

Usually, making an order in any Asian restaurant, you hardly expect to see something besides the dish itself, except that in some establishments you will be offered chilled water. In Korea is different. Here at the family cafe, barbecue restaurants, small institutions at fish markets and especially in good restaurants before serving the main course caring hands will serve panchan (반찬).

What is this strange and incomprehensible?

Panchan is a generic notion, which in Korea meant a set of various appetizers and salads. They are served in small bowls in the amount of six pieces. Probably the most popular appetizer among others — kimchi. Although it seems to me that this dish is already very rich leads his culinary life separate from panchan. But to this we shall return.

Panchan is served usually in the center of the table that makes everyone comfortable to reach each Continue reading

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