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…

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Amazing gadgets Japan. Articles, tests, reviews
What lives in the land of the rising sun? Did you know that most electronic devices sold in Japan, is intended only for the domestic market. Moreover, in Japan there…

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salads

Traditions of South Korea

In Korea it is customary respect for elders. Accordingly, to speak to all people you encounter in certain situations, it is necessary, depending on their social status, using a rather complicated system of special appeals. On behalf of the Koreans actually call each other very rarely.

Korea is generally a very friendly country, where all relate to each other politely and carefully. So, if your head is in the subway or the train wearily and sleepily leaned on the shoulder of a neighbor, there’s no way he won’t bother you. If you get lost – any of the people around will gladly help you go on your own route or subway line, will point the way, tell me who to contact in case of problems.

This feature of the people seen in the service sector, where in any institution you will definitely get some pleasant bonus. For example, when buying fruit you will believe something as a gift. Therefore, to travel in Korea very nice, comfortable and safe.

This contributes to the developed and convenient transportation system of the country. All the inscriptions are duplicated in English. To save you can buy a special transport card. But in the cities you can ride a Bicycle, for which there are Parking lots everywhere. Bicycle rental is easy and fast.

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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

USING Chinese CABBAGE IN COOKING

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.

PORK ASIAN

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