National food of Japan

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» means not only «boiled rice « . but also — «food « . By analogy with the Russian word «bread» — is not only a product of the test, but food in General («our daily bread»). Another interesting Japanese word — «Coca « . This — the main measure of wealth determined by the amount of rice a man needs during the year (traditionally it is believed that it is 180 liters). Even the Japanese samurai, «salary» gave in Coca, that is, paid in rice. So in Japan, rice — the head of everything.

Japan is washed by the ocean and several seas that are rich in fish, seafood and edible seaweed. Therefore, the use of gifts of the sea — an important priority of Japanese cuisine. Unlike neighbouring countries, in Japan it is not customary to expose the deep fish to heat treatment, so as not to lose the natural taste. Therefore, most often, marinated, lightly fried, steamed, stewed or served raw. Separately want to say about Japanese sushi prepared with rice and seafood (often raw). There are two basic types of Japanese sushi — actually « sushi » « rolls « . Sushi, and they have several types ( nigiri, Maki, chirashi, tataki, and others) make from lump of rice on which you put the fish, shrimp, vegetables and algae obvolakivaet flat. Rolls prepared in another way — on a sheet of seaweed, put layers of seafood and rice, then fold the roll and cut into portions pieces.

I offer a few dishes that clearly characterize the national cuisine of Japan and that you must try for tourists and visitors to this wonderful country:

« sashimi » — thin slices of fish, squid and octopus, on a flat plate with vegetables, Yamasaki leaves and wasabi sauce. « tyahan » — Japanese pilaf which comes with pork, chicken, shrimp and other seafood. « tempura » — the pieces of fish, meat or seafood cooked in batter. « koseki » — small skewers of fish and seafood cooked on the grill. « yakitori » (fried chicken) — chicken skewers with vegetables. « Sukiyaki » — meat, cut into thin slices, with vegetables, mushrooms, onions and Welsh Udon (type of noodle). All this is prepared in a pot, and a pot with a stove is placed in the middle of the table and the guests themselves put in the necessary products. After cooking, take the pieces with chopsticks, dipped in sauce and eat. « tonkatsu » — pork chop fried in breadcrumbs and egg. « nikujaga » — pot roast with onions and potatoes. « sushi » — raw fish with vinegar, laid on pads of rice. « unagi » — freshwater eel, grilled. « norimaki » — a Japanese dish made of fish, rice wrapped in seaweed.

If you are used to start dinner with entree, the kitchen of Japan, will offer traditional Japanese soups:

« misoshiru » — soup with pasta «miso» (beans, rice, wheat, barley). « butajiru » — it’s misoshiru soup, only with pork. « ODEN » — a soup made with eggs, «daikon» (Japanese radish), «konjac» (tuberous plants), broth with soy sauce. « mangazero » — the soup «dumplings» (rice balls), vegetables, Lotus root and seaweed. « suimono » — transparent soup «Dasi» (special broth), salt and soy sauce. « imoni » — autumn soup made of Taro root. « shiruko » — soup from «adzuki» (a legume). « Zoni » — Christmas soup with meat, vegetables and «Moti» (rice cakes).

Soft drinks from the Japanese prefer tea, especially green. Since ancient times, tea ceremony occupies an important place in the national cuisine of Japan. Moreover, tea is not customary to add sugar. The traditional alcoholic drink is « sake» (the drink of the samurai). Sake is sometimes called rice vodka or rice wine, although this is not entirely true. For use the manufacture of sake pasteurization (vodka is done through distillation) and fermentation Plesneva (instead of fermentation, which is used for wine production).

Welcome to Japan welcoming to all and Bon appetit!

 

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