Interesting amazing facts
1. Every 2 minutes we shoot more pictures than all of humanity took during the 19 century. 2. At the moment, 1998 is as far from us as 2030. 3.…

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Table Setting in a Japanese style. Photos, ideas and tips
Sushi bars and Japanese restaurants flooded European cities, and all sorts of Japanese dishes appeared on the menus of many cafés and food delivery services at home. More and more…

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The strangest snacks and drinks from Japan

To convince people that the Japanese are a very strange people different from us, usually is not necessary. Agree with that many. And Bloggie you can read about the many unusual things, invented by the Japanese, which confirms the above. However, we are not talking about inventions, and unusual snacks and drinks that you can try in Japan.

The Japanese eat almost everything that swims in the sea, until a particularly poisonous puffer fish, when properly cooked which man painfully dying or jellyfish, which are 95 % water. In comparison, candied squid seems not such a rarity. Actually, despite the obvious presence of sugar, these squids are not sweet. Why – unknown. Apparently, the secret of the company.

Another unusual product can safely be called a cheese drink . The company “NEEDS Cheese Factory” with Hokkaido began to make a strange drink to attract the attention of the Japanese to the cheese, which this product does not enjoy great popularity. Many Japanese children do not know the taste of the cheese. At least, so said the noble rescuers of cheese from the company. By the way, non-traditional beverage can still be used as a traditional cheese sauce. But this is not so funny.

What about chewing gum with the taste of roses? After all, in Japan there is. Gum called “Otoko Kaoru” (“the Man, smelling Continue reading

Japanese food

Japanese cuisine combines centuries-old traditions, values and the spirit of the Japanese people, expressive and different from any other cuisine of the world. For a modern European, Japanese food – is as exotic as, say, Japanese – Russian cuisine. The main secret of unmatched Japanese food – in the careful selection of products, the aesthetics of table setting and serving, as well as a special philosophy, which lies at the heart of Japanese cuisine. The most valuable thing on the table Japanese gourmands – the products created by nature, those who retained their original properties. This is not surprising: after all, what created by nature cannot compete with its taste and usefulness to others. On the Japanese table, unlike Russian, never finding the “heavy” food with huge portions. All portions of Japanese cuisine are distributed so as to avoid drunkenness and excess in eating. The large size of the dishes, the Japanese prefer variety. The Japanese like when meal consists of several small dishes of different taste, arranged with good taste. Often eating in a Japanese family, so graceful, like during the traditional tea ceremony. Special attention is paid to Japanese seafood. Their sushi is so popular in Europe that there is probably no European country in which not prepared the traditional Continue reading

Key culinary trends of the season-2010

Molecular cuisine, plus a mix of European and Asian cuisine – culinary trends of the season 2010

Cooking has always been not only an integral part of human life, but also keeps pace with his development. Confirmation of new trends in the preparation and consumption of food. To test your feelings, is not necessarily to go on a Safari in Africa or down the Amazon. Now you can just visit the restaurant and taste some exclusive dishes from the chef. Discerning lovers of gastronomic novelties in the latest culinary trends — now the world is at the peak of popularity in molecular and Euro-Asian cuisine.

Transparent jelly from chilli, tomato jam and gnocchi from liquid feta – this and more you will find in the menu of the restaurant that serves molecular cuisine. Grilled vegetables with goat cheese, Caesar salad with nontraditional ingredients or a risotto with duck – trumps Euro-Asian cuisine. Easy to replace bewilderment from such a menu, no doubt, comes the interest, the appetite appears before the meal, after a short excursus to the original sources.

Molecular cuisine is a product created on the basis of cooking and chemistry, the direction, which appeared about twenty years ago. Pioneers in this area are considered Nicholas Continue reading