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
Most of us are not considering seriously the possibility to get poisoned and die right at lunch time, but for those who dare to eat fugu, this possibility is quite real. Fugu is a Japanese fish that contains enough poison to kill 30 people at once. The chefs who prepared this expensive Japanese delicacy, you first have to go through years of training. No matter whether cooking this fish on the grill, stewed or served in thin sashimi, any tiny mistake during the cooking process automatically means a fatal outcome for someone who will eat the finished dish. If you are willing to risk and to try the deadly delicacy, go to Japan from October to March, the season of fugu.
Fried spiders – Cambodia
Try this exotic dish can be anywhere in the territory of Cambodia, but specializes in fried spiders in the town of Skuon here: creepy creatures fried in oil with garlic so that they become crispy on the outside and soft, gooey inside. The tradition of frying spiders and eat them probably began in the era of the brutal regime of the Khmer Rouge, when villagers had to seek alternative sources of food. Spiders often sell them to tourists who walk around the city and want to eat on the go. Fried spiders – not only a rich source of protein, but, according Continue reading
The leaves and the heads of the Beijing cabbage is eaten both fresh and in processed form. It is eaten raw, boiled, stewed. Prepare soups, use for stuffed cabbage, but also for side dishes. Salads: NAPA cabbage. In addition, the cabbage is salted.
This dish cuisine of the Far East.
800 g pork natural chops (can substitute chicken if needed) 1 head Chinese cabbage (about 500 g), 2 onions, 4 tomatoes, 4 tablespoons chicken broth (from cubes), 1 tablespoon of melted butter, 2 tablespoons of dry red wine, 1.5 teaspoons sugar, 1 minced clove of garlic, soy sauce, a bunch of parsley, salt, ground allspice.
The natural pork chops cut off the bone, pork cut into thin slices.
3 tablespoons of soy sauce, chicken broth, wine, garlic, salt, pepper and sugar prepare the marinade, pour it to the meat, cover and leave for 3 hours.
I cut in half head of Chinese cabbage, cut the stalk. Then the cabbage cut into strips, place in a colander, wash under running cold water and drain the water. Peeled onion cut into thin rings. Tomatoes cut with a sharp knife, dip briefly in boiling water and peel the skin. Then cut each tomato into eight parts, remove the base Continue reading