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Japanese cuisine – Different – About Japan

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 the natural taste of products. The rice is cooked unsalted, raw or slightly “poached” fish and vegetables, too, almost without salt, without spices. Spices are used, typically only for cooking sauces, served separately from the main dish. They only emphasize the taste of dishes, in any case without altering it. For each dish – their special sauce. But certainly on the table there is traditional soy, which is said to slow down aging. Never taste the dishes one should not kill another. For this it is always served pickled ginger, which, like a breath of pure water, refreshes the taste buds.

The main method of cooking in Japan, as we have already mentioned – cooking or propuskanii fish fat or vegetable oil. Many products are eaten raw.

In Japan start your meal with miso soup – a semi-liquid mass made from boiled fish or vegetable broth and crushed soy beans, to which yeast is added for fermentation. Fill this soup with noodles, sliced dried fish, clams or mushrooms.

Meat in Japanese cuisine appeared only in the XIX century, after he tried the Emperor Meiji Tenno. But beef and pork were never in Japan traditional food. They are used more as a treat.

In Japanese cooking, in spite of its simplicity and austerity, there are dishes that can undoubtedly be classified as a special of the exotic East. First of all, of course, the famous puffer – fish that may cost life, if she cooked inept cook. To prepare fugu in Japan requires a special license. Its taste is very difficult to assess – for some, the taste of fugu may seem quite strange compared with the usual tuna. But as the great rite cooks, cut up the fish and the thrill experienced by those partaking of this dangerous dish!

In many recipes of Japanese cuisine can be found as a component of the flowers. Chrysanthemum, emblazoned on the coat of arms of the Imperial house, for the Japanese, not only a symbol of their country, but also quite traditional side dish to meat and fish. Leaves matenkosky (vegetable chrysanthemum), with a delicate aroma and delicate flavor, are often used in salads, pickled snacks. Sakura petals, roses, lavender also serve as a decoration of dishes and drinks – they may well be try.

But if at ease you will see a flower – it does not mean that he grew up in the Japanese garden. Fancy Bud may be completely normal radish or cucumber. The Japanese – masters of exquisite dishes.

Finishing the story, I want to mention – lunch or dinner in Japan no less beautiful procedure than the famed tea ceremony. Literally everything from the process of cooking, table layout and finishing the meal is, if you will, a religious rite, fascinating ritual, Maybe that’s why Japanese cuisine is so popular worldwide?

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