The japanese

Japanese cuisine is not just food, but special art. After all, creating still lifes on a plate is not just the ability to beautifully design and correctly present a dish, but a whole philosophy. At the same time, the Japanese cuisine itself is incredibly simple, while the master of culinary art strives to ensure that the appearance of the dish, as well as its taste, retains the qualities and properties of the original product for as long as possible.

Japanese recipes are based on plant-based ingredients - vegetables, fruits and rice, as well as fish and all kinds of seafood. In addition, Japanese and beef, lamb, pork, as well as poultry are consumed.

It is no secret that the favorite product in Japan since time immemorial is rice. When cooking, it is never salted, and therefore it is mandatory to serve spicy-sweet or spicy-salty seasonings.

One of the most famous dishes in the world was the Japanese "Sushi" - small rolls made from dried nori algae, as well as rice with a variety of fillings. Of the vegetables, cabbage, radishes, cucumbers, eggplant, turnips, soybeans and potatoes are in great demand.

The numerous national dishes of Japanese cuisine are mainly represented by seafood prepared in a completely diverse way. Mollusks, crabs, squid, shrimp, octopus, seaweed, in particular seaweed, are especially popular.

Legumes are also widespread in Japan - miso and tofu. Miso is a fairly viscous mass based on soybeans, which is used mainly for making all kinds of soups. And tofu is a bean cheese, which consists primarily of soy protein and in its appearance is very similar to the usual cottage cheese for us. The Japanese like to eat it for breakfast.

Interestingly, the variety of sauces in this country is even greater than the number of condiments. They are included in the recipes of Japanese cuisine and are mainly made from soybeans and powdered sugar. For example, fresh fish or meat is first soaked in such a sauce, and then fried a little. Various vegetable dishes are also served with this sauce.

Most meals in the Land of the Rising Sun are prepared using fish oil or any vegetable oil. As a refreshing drink, the Japanese prefer "Corey" - finely crushed ice with fragrant fruit syrup.

But the Japanese drink of choice is undoubtedly tea. It is brewed from green tea leaves, pre-dried and then ground to powder. Tea prepared in this way is greenish and is consumed without sugar.

Japan has a very large number of rituals that are directly related to meals. One of them is tea drinking - a tradition that has not changed for many centuries. According to legend, no more than 5 people can take part in the tea ceremony. Interestingly, tea drinking necessarily takes place in the dark, even if the bright sun shines outside. During the ritual, conversations are not accepted, and only after the last sip of the drink is drunk, it will be possible to ask where the dishes came from, as well as who made it as long ago.