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
The Japanese and Chinese eat meat and vegetables with rice. The Spaniards hit the menu – seafood and tomatoes. Ukraine – borsch and Salo, in Russia – soup and porridge. And rightly so. To keep a long your health. scientists strongly recommend to respect the power of national tradition, in which the need for vitamins is met, not overseas fruit, but by their own family.
In connection with the distribution.fashion on a healthy diet we had in the paddock favorite cutlets and borscht, and pickles with bacon and dumplings have become almost enemies. In the popular media are harping on the theme of how to make us eat seafood, rice and exotic fruits. But scientists recommend not to succumb to hysteria and to abandon habitual for our stomach food.
It turns out that our digestive tract spends a lot of time to develop a complete set of enzymes for breaking down exotic food. Our Slavic because the body is better adapted to the processing of the food, which for centuries nourished our ancestors.
Voluntary renunciation of the “historical” food and the transition to unfamiliar food is threatened by the spread of “American” disease. After all, America is a relatively young country. Live here the vast majority of settlers and immigrants who lost their Continue reading
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