Japanese cuisine is one of the most original and unique in the world. Japanese food is very simple, thermal processing is minimal, and maximum attention is paid to the preservation of the natural appearance and taste of the product. Often the preparation is as simple as cutting the product, without any processing, mixing in one dish large number of ingredients also. Another feature characteristic of the ritualism of the process of absorption of food – not only that, the menu is bound to vary depending on the time of year and the abundance of rules of conduct at the table and handling the units are usually baffled most Europeans.
The basis of Japanese cuisine – fried rice, which is absolutely not salted, but is accompanied by various sauces and condiments. It is served in a separate bowl, almost all dishes as a garnish, and is often used as an independent meal, varying the taste by using spices. The most popular dish of rice, no doubt, “sushi” (“sushi”) – rice balls-rolls with different fillings (over 200 species), and rice balls “onigiri” or rice cakes “mochi”. Not less popular rice a special kind of noodle made from buckwheat flour – “soba” (“sobo”), which serves both cold and hot, fried and boiled in broth and with vegetables. Continue reading
Sooner or later, but each of us begins to understand that culinary preferences do not always bring health benefits. Almost all of the traditional culinary world with a rich history. And it’s safe to call them useful, otherwise they would not have lived to our days. Forbes magazine tried to select from a huge number of useful kitchens most outstanding.
Recognized as the healthy cuisine of Japan, where obesity affects only about 1.5% of the nation, whereas the average age of life is 82 years.
Each of us sooner or later comes to the realization that food should be not only tasty and hearty, but healthy. With a lack of knowledge in this area is a threat to dive in and learn all kinds of power systems, properties of products and sophisticated recipes, all the more so in our information age it is available to everyone.
But there is another way, safer and more enjoyable – the study of the principles of traditional dishes. Almost all traditional cuisine with a rich history can safely be called useful, because otherwise they would not have lived to our days.
Note that this rating is based on the health indicators and life expectancy of the modern population, and they are affected not only food, but also lifestyle and, to some Continue reading
The Karakalpaks and other peoples of Central Asia, have their own customs and traditions. Many of them are rooted in antiquity and originated in the pagan cultures of the Saka nomads, the Pechenegs, the Oghuz. Of course, most belong to the later Islamic culture, but at the same time retain some elements of pagan cultures.
The Karakalpaks have unique customs and rules of conduct on family and community meals, which are strictly followed so far. Like most Eastern Nations, Karakalpaks eat food, according to tradition, sitting on the floor around a tablecloth or tablecloth. Solid food is eaten with the fingers, the broth is served separately in a bowl or Cup. Before the meal pour water on the hands, and then give water to drain with hands. Not supposed to shake the water off the hands after washing, because the spray can get into the food. According to the custom of the first starts are senior in age or position a family member or guest. When the house came the guest, was served with sour milk or buttermilk. The custom of drinking tea began to spread in Karakalpakstan, as well as throughout Central Asia, only by the early Continue reading