Perhaps in the entire world cuisine will not find such original and unique cuisine in Japan. Almost 2500 years ago, when the Japanese mastered and began to grow rice culture began to emerge in Japanese cuisine. It is recognized as one of the most varied and healthy cuisine, as in the preparation of its food is made using natural ingredients with minimal processing. The Japanese do not aim to completely change the taste of the food, adding a lot of spices, on the contrary, they retain the natural taste of fish and vegetables, aiming at revealing their multifaceted aroma and useful properties.
One of the peculiarities of Japanese cuisine can be considered interesting differentiation at times of the year, and geographic regions. As for the time of year, with each season in traditional Japanese cuisine adds items, reminiscent of the time of year. For example, traditional Japanese soup can be decorated with carrot slices, cut in the form of leaves in autumn season. In the spring of dishes decorated with details that remind of cherry blossoms, etc. The same applies to the choice of the products - each season on the table, new food, typical for this time of year.
The Japanese government is comprised of the 47 prefectures. Besides that each such administrative unit has the legislative and administrative apparatus, it also boasts and unique cuisine. Yes, in each Prefecture there are dishes which are cooked only in its territory, and in other places there. Very often even the Japanese themselves, traveling in your own country, among Souvenirs for home and choose culinary dishes, the traditional one only for the Prefecture.
Very carefully, even scrupulously Japanese belong to the serving dishes on the table. It comes to the size of the portions, and serving. This is a true art, which allows to tasting dishes to enjoy their excellent appearance. Offers Japanese cuisine in a free sequence. Unlike Russian cuisine, for example, where the first is the soup or borsch, and for the second side dish with meat, Japanese cuisine there are no strict rules. You can start lunch from the land, and to finish his soup.
Portions of dishes of the Japanese cuisine is not great, but the shift may be up to 20 times. This is a unique opportunity to try a variety of products and not to overeat. This, incidentally, is another feature of Japanese cuisine - it is easily and quickly digestible, useful and lead to unpleasant sensations in the stomach.
What are the products are used in cooking?
First of all, this figure. No wonder Japan once wore a name that translates as "the Land of rice ears". Rice, which the Japanese chefs are used in cooking various dishes, special. It increased the stickiness, which remains even when cooking and allows to form sushi tidy and comfortable chopsticks. Rice is the main dish, which the Japanese eat throughout the day in small portions. It is an excellent source of carbohydrates and energy.
Another component - fish and seafood. As an island nation, Japan is not only catches of seafood for export, but also is one of the largest it customers. A variety of recipes for cooking fish Japanese cuisine is never ceases to amaze. It is fried, steamed, stewed, and also serves and almost raw. Fish is part of dishes such as sashimi, sushi (sushi), furusaki etc.
"Odori" - to prepare this dish take live fish or seafood dip in boiling water and sliced served to the table, the Bay meat sauce. It is often the fish still continues to move.
To give a special taste in Japanese dishes are made and components such as vegetables, legumes, and soy, bamboo, Lotus, daikon, wasabi, nori, ginger etc Japanese cuisine is as varied and rich in wonderful combination of ingredients that to study it possible for life.
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