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
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
Quite commonly the medicinal use of mulberry in the folk medicine . Folk medicine uses immature, freshly harvested, water infusion of the fruit of the mulberry or syrup for diarrhea (you can read about the treatment of diarrhea folk remedies ). Moreover, as advised by folk medicine, Mature fruits operate on the person, as a laxative.
The infusion and juice of the fruit of the white and black mulberry is also used as a good expectorant, diuretic and diaphoretic . Recipes of the Caucasus are preparing a syrup of black mulberry, which was used to rinse the throat and mouth, struck by the plagues. Science has long proven that fresh infusions and juice, both white of black mulberry is used as an antiseptic. Antiseptic for preparation of the infusion use two tablespoons of pre-chopped fruit, often black mulberry one Cup of boiling water. Then leave to infuse for four hours, then strain and use four times a day before meals for one-fourth of a Cup. This infusion is used for gargling and mouth.
Traditional medicine Korea applies the mulberry as a medical treatment, prepare an infusion of buds of mulberry collected in winter and used for diseases of the cardiovascular system and obesity.
In Ukrainian folk medicine is widely known for the healing properties Continue reading