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What can be likened to a journey as such? One of the options – musical compositions; "consumer goods" is perceived easily and without difficulty, for the assimilation of the serious…

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Japan: worst crisis since the Second world war

The authorities recognized that only in Miyagi Prefecture, the number of disaster victims can reach ten thousand. On Monday morning there were found about two thousand bodies of victims, reports the news Agency Kyodo .

From the affected areas evacuated, according to UN estimates, about 600 thousand people. The rest don’t have enough food and drink, and fuel. The authorities send in aid, however, some localities such as the city of Iwaki, with a population of 350 thousand people, after the tsunami were cut off from the world.

Aggravate the situation of the accident at Japanese NPP. There is difficult a situation at station “Fukushima-1” where Saturday’s explosion occurred on the first block and observed the emission of radiation. Authorities yesterday warned about the possibility of another explosion at the troubled third block and the nuclear meltdown. According to the Associated Press. Monday morning on the third block, two explosions occurred.

Presumably, exploded accumulated under the roof of the third reactor nuclear power plant hydrogen and the reactor itself was not damaged. 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 history.

Perhaps no other nation devotes as much attention to the process of cooking and eating like the Japanese. No wonder their national culinary tradition, which include the unique skill to combine foods for taste and colour, preferring natural and healthy products, appreciated all over the world.

In December last year, Japanese cuisine was included in the list of intangible cultural heritage of UNESCO.

Belarusian chefs to get to know the traditions of Japanese cuisine, chef with 30 years experience, author of textbooks and teacher Mr. Kiyoshi Hayamizu held a special master class.

Mr. Chef in the framework of the master class shared experience of cooking traditional tempura. the art of making Bento boxes and classic recipes Japanese desserts.

Kiyoshi Hayamizu received a license of the professional chef in Tokyo in 1980. Since then he has worked as a consultant on Japanese cuisine in France, Belgium and Germany, organized and conducted numerous Continue reading