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
The translation of the Japanese word “soba ” (そば) is much closer and znakomie all of us than you can imagine. “Soba” translates to buckwheat – the crop of the native and understandable. It is not necessary, however, to think that the Japanese once again encroached on our national heritage: apparently, the buckwheat, which was first cultivated in India, came to Japan for several thousand years before the Byzantines were acquainted with this plant Rus.
The same word “soba” the Japanese call and the noodles are made from buckwheat flour: you’ve probably all heard, and possibly seen on sale, and now ask myself – what is so amazing to be in this very ordinary noodles.
Exactly, amazing. Because soba – unusual noodles.
Apparently, the tradition of eating buckwheat noodles originated in ancient times, but finally blossomed in medieval Edo (as it was then called Tokyo): there were concentrated the most affluent members of Japanese society who could afford to eat every day is not cheap in those days white rice. An unpleasant consequence of this privilege was the disease beriberi, caused by deficiency of vitamin B1. It’s not very Continue reading
who can compare gourmet? Perhaps, only with the traveler. And travellers and there are often foodies. After all
it is impossible to know the country without tasting the national cuisine. It is impossible to form an idea about what makes it special, not by tasting its traditional dishes. Especially, if to speak about such a distant and mysterious country like Japan.
With Japanese cuisine, which has a history of thousands of years, became known to Europeans comparatively recently. At the end of the XVII century, little was known about what we eat in Japan – the very geographical position of this country was unclear. Another hundred years were needed to Japanese cuisine became widely known in the West. But in our days we are witnessing a real “Japanese food boom”.
What attracts Japanese cuisine? What do we know about her except that rice is the main dish, and eat it with chopsticks? What can offer us a menu of a Japanese restaurant?
Japan is a small country, surrounded on all sides by sea, with the same type for the whole territory climate, with almost no fertile land. The ascetic nature of Japan is reflected in its national culinary traditions. In addition to rice, the basis of Japanese cuisine are fish, seafood and, of course, vegetables.
It should also be noted that the Japanese prefer Continue reading