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…

Continue reading →

The Japanese chef Kiyoshi Hayamizu shared in Minsk the skill of cooking Japanese food
Mr. Kiyoshi Hayamizu, chef from Japan, visited Minsk and presented to the Belarusian chefs master class, dedicated to Japanese cuisine. Traditional Japanese cuisine is a culinary phenomenon with an ancient…

Continue reading →

meat

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

Sauce mirin

Japanese national cuisine has long belong to the category of ancient traditions of culinary art. It is believed that in order to cook dishes of this country, not enough to stick to the recipe or what is called “fill the hand” in the folding rolls. Japanese cuisine is a philosophy, which involves a special attitude to food and the observance of specific rituals. Probably this ancient magic food that is hidden in seemingly simple products, and attracting more and more fans from all over the world.

It should be said that the main priority in Japanese cuisine, as in the old days, and is currently the product use, which he can bring to human health. And almost all the lovers of Japanese dishes to celebrate a harmonious and balanced combination of the most unusual ingredients and flavors. This situation can be explained by the variety of sauces, seasonings and spices, which are available to the Japanese masters. With their help, the individual components are transformed into integral dish that no doubt can be called a culinary masterpiece.

The land of the Rising sun boasts not only rice dishes, seafood and seaweed, but another equally original product under the name mirin sauce. But first a little history. Approximately in the 15th and 16th centuries Continue reading

Vitamins and national food traditions

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