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Features of the Japanese cuisine

Japanese cuisine is considered one of the most ancient. It was a reflection of religious traditions and geographical situation of the country. For many Japanese dishes are the epitome of healthy food since they make use of mainly rice, variety of vegetables and fruits, seafood and fish. The main tool of the Japanese chefs are not pots or pans, and a knife. The technique of slicing fish and vegetables are so polished that a Japanese chef can hit your art even the most experienced colleagues from other countries. The products can be cut into slices, stripes, fancy flowers and leaves, fans, cubes, geometric shapes – imagination has no limits.

For the Japanese table is not characterized by the presence of a main dish. here there is diversity. The portions are small, but there is always plenty to choose from. Products, usually used seasonally, the only constant element of Japanese meal is rice, which is eaten at any time of the year. Almost until the nineteenth century, the Japanese did not consume meat, the levels of proteins made of soy and products based on it. Today on the Japanese table you can find dishes of pork, chicken and high quality beef.

Traditional products of Japanese cuisine

Japanese cuisine is familiar to many by ginger, seaweed, soy sauce and a variety of fish, but it is only a minimal part of the products, which are used to prepare traditional Japanese dishes.

Noodles: Somen, Udon, soba, chukamen

Somen is a noodle made from wheat flour that can be cooked in a matter of seconds. To keep the elasticity, it is cooled in cold water. Udon is another variety of wheat noodles. When boiled, it is thick and soft, served in cold or hot depending on the season. For the production events is used wheat or buckwheat flour, noodles served cold as a side dish or as part of soups. Chukamen – thin noodles made from wheat flour, similar to “curly” instant noodles. Is served, usually consisting of broths.


Soy sauce





Spices and seaweed

Saga and Gary


Akamiso and shiromiso


Pressed seaweed – nori – has a slight smoky taste and oceanic aroma. Typically, they are used for sushi and onigiri.


To make sauces and dishes a sweet taste, Japanese chefs use a sweet rice wine – mirin.

Japan is a Paradise for seafood lovers

Seafood is an important part of the lives of the Japanese. Fish consumed in many different ways, and fans of extreme sports are offered to taste, even the poisonous kinds, of which prepare a traditional dish of fugu.

Fish takes the second place on the Japanese table rice. In a food is almost everything you can catch in the sea. The traditional dish is sashimi, which is used for fish and seafood in their raw form. Fresh fish cut into small pieces or strips, then lay them nicely on a platter and serve with tofu, soy sauce and other products, typical for Japanese cuisine. Sashimi should be eaten at the beginning of the meal, when the taste buds haven’t lost the sensitivity because of the taste of other dishes.

Among the popular Japanese dish fugu. It is prepared from poisonous fish, usually of the brown puffer. This delicacy can lead to death, if properly prepared fish, so the chef specialises in fugu must be licensed.

The national pride of Japan – sushi

An example of “fast” food in Japanese, is sushi – a dish based on rice, raw fish (tuna, flounder, sea bream or sea bass, salmon) and seaweed nori. Besides fish are shrimp, Japanese omelet, boiled octopus, shrimp, avocado .

Japanese kitchen unusual, it is closely interconnected with nature and subject to its law. In the basis of Japanese cuisine is harmony, as the ingredients used are not only exquisite taste, but also prolong life, maintaining health for years to come.