Japan: the national cuisine of Japan
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. Also fine and normal noodles “Udon”.
The favorite products of Japanese people from long ago are fish and seafood. Often they are consumed raw or even alive, but a lot of the recipes and thoroughly treated seafood. Dishes such as sliced raw fish, urchin or shrimp with a seasoning of soy sauce and green horseradish – “sashimi”, the fish in the tempura batter, fish cakes, shrimp in pastry, a small live cuttlefish “Odori-GUI”, fish-fugu, a type of sushi – “chirashi-sushi”, a paste made of seaweed, roasted eel “unagi”, rice cakes with raw fish and seaweed “norimaki” and many other original dishes brought Japanese cuisine worldwide fame.
Any lunch traditionally starts with a soup (“CSC-mono”), of which there are a great variety: meat or fish soup “nabe” and its variants – “Sukiyaki” and “shabu-shabu”, soup “miso” or “misoshiru” from the same soy paste, potato soup “potato”, fish soups “suimono”, “ramen”, etc. From vegetables the most widely simple foods like cabbage, cucumbers, radishes, bamboo shoots, turnip, eggplant, potatoes, soybean, etc. and vegetables are the least processed. Vegetable fritters “okonomiyaki”, a variety of salads, mushrooms “matsutake”, Japanese horseradish “wasabi” dried seaweed “nori”, an edible chrysanthemum leaves, pickled ginger, spinach “Goma” and soy cheese “tofu” is quite popular in any season.
Meat in the country is always consumed, so most of the dishes from him or borrowed from other cultures, or have long been considered “elitist”. The most popular kind of omelettes (“amris”), braised meat with potatoes “nick-Jaga”, Japanese shashlik yakitori, meat “mizutaki,” chicken in Japanese, strips of egg “tamago”, the liver in Japanese, etc.
As a soft drink distributed crushed ice with fruit syrup “measles”. A favorite drink of Japanese green tea, consumption of which is also accompanied by a special ceremony “cha-no-Yu”. Recently became popular and black coffee. From alcoholic drinks traditional rice wine “sake” and beer, often also from rice.