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
Sushi bars and Japanese restaurants flooded European cities, and all sorts of Japanese dishes appeared on the menus of many cafés and food delivery services at home. More and more people are imbued with Eastern traditions and culture, but limited to whether the diversity of dietary habits of the Japanese people eating with chopsticks chopsticks sake, rice and seafood? Of course, no. Japanese tradition is extensive, multifaceted and very complicated, for almost every actions has its own rules, they define what should be the dining table, how to sit, how to hold the sticks, what and in what order is, what utensils to serve a particular dish and what dishes will suit any guest.
Perhaps, like serving seem prudish. However, despite this attention to detail, is appreciated in Japan the beauty of contrasts. For example, the tables can get dishes of various sizes and geometric shapes. The apparent asymmetry of square serving dishes goes well with round, deep with flat, low and high. All must be harmony and balance, so the dishes and food on it should be placed in a certain way, so, I put a square plate diamond design, and complement round bowls. Following the same logic, treats rounded served on square plates and rectangular trays.
Nothing is more appreciated in serving Japanese buffet, as the beauty of empty space. Continue reading