The Fund Forum of culture and arts of Uzbekistan and the national Museum of Korea signed a Memorandum of cooperation – REGNUM
According to the interlocutor of the Agency, at the signing of the Memorandum recorded that today in Uzbekistan there has been much interest in culture, art and traditions of the Korean people. In addition, to activate the cultural cooperation between Uzbekistan and the Republic of Korea.
“Memorandum for the next five years. It includes strengthening the spirit of mutual understanding and respect between the peoples of Uzbekistan and the Republic of Korea, the development of friendly relations, deepening of cooperation and mutual support in the field of culture, art, education, conservation research. There is also the revival of national traditions and presenting to wide world community objective information about national culture, historical heritage and diversity 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