One of the most exciting holidays in Japan – Bon. He came to the country in the mid-seventh century together with Buddhism, and was originally observed only by the aristocracy. Then, as the spread of Buddhism, became popular among other segments of the population. Bon successfully combined with traditional Japanese beliefs about the return of the spirits of their ancestors and reunite them with the living. Gradually, the holiday lost its purely religious significance and, like many holidays, has become secular.
During the festival, friends exchange gifts, Japanese workers are often given on the last day of the holiday weekend, and many times their release to the pore, to visit their homes and mingle with the spirits of their ancestors and living relatives. On these same days, as the New year, workers and employees are paid bonuses (bonuses in Japan traditionally pay two times a year).
Despite the fact that Bon – all souls ‘ day, is celebrated this festival is a fun, colorful, noisy. It involves a lot of rituals, ceremonies, rituals. And while the details of holding vary depending on the venue, the General features are the same everywhere.
On the eve of the house are thoroughly cleaned. Enjoy a special treat. Before a home altar (similar to a small niche, must-have Continue reading
National cuisine of Japan, many specialists and chefs, is recognized as the benchmark of a healthy diet. All dishes can be described in three words — unusual, beautiful and delicious. Much attention, in Japanese cuisine, are paying to small details, the nuances, the undertones… Food should please the eye, smell, taste and even hearing. Local chefs adhere to «rules of five colors» — products, of which the dish is prepared, should have red, yellow, green, black and brown. Also, an important role is played by the rules and rituals of eating. So, for example, is already a special character, Japanese cuisine, was use « Hashi » (chopsticks for eating). Rarely use a spoon and certainly not customary to use a knife and fork. Another interesting feature — serving dishes. Perhaps no one in the kitchen of the world does not pay so much attention to decorating and serving dishes, as the local cuisine. Any dish — a real culinary masterpiece and a unique still life. There is a Japanese proverb — «Food, like a person who cannot appear in polite society, naked»
The basis of many dishes, Japan dishes, is the rice (in Japanese — « gohan « ). The word «gohan» Continue reading
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. Continue reading