An exciting and unusual world of Japanese cooking has its own history and customs. It was created over centuries, based on the territorial peculiarities of the Japanese culture and traditions. Today, Japanese cuisine has received the widest distribution and has consistently enjoyed great popularity among people worldwide. Not the last role was played by the longevity of the Japanese nation, which, of course, is because they eat.
The main product is rice, which is included with most dishes and is the basis of the daily diet of the Japanese. From it prepare a variety of dishes for lunch, dinner and Breakfast. The difference is what is used Fig. For Breakfast, the Japanese prefer crisp rice, garnished with pickled vegetables for lunch – rice with boiled vegetables and for dinner with fish and meat broth. In Japan, rice was replaced by bread, it is used to cook alcoholic beverages and sweet desserts.
After rice the second most popular product is fish and seafood, served in boiled, fried, stewed or raw. The main highlight of Japanese cuisine, which has won great popularity among residents of European countries are now sushi. For this dish uses raw fish or seafood sliced into small slices. The pillow is made of a small lump of rice, formed of boiled fresh rice. The sushi rice is boiled in a special way, very adhesive and sticky. Continue reading
Hello everyone! Today let’s talk about what management is the main secret of the Japanese. Large Japanese companies are not so much in the interests of shareholders, but in the interests of their employees. So is it any wonder their high productivity?
Management strategy the phenomenal business success
Everyone already heard about the reasons for the unusual dynamism of the Japanese economy.
But the main “secret” of the Japanese, according to economists, has not been used yet in the Russian context.
And that’s what it is: the Japanese managed to overcome the stereotype of “us versus them” that so often overshadows labour relations in Russian enterprises.
They managed to create in people the feeling that the workers and managers of the company live a common destiny.
We act and live in a system where the basis of basic Finance.
And therefore often don’t understand that companies are made of people and, of course, not able to work better than people.
The Japanese understand this. Moreover, their managers are employees considered valuable asset of the company.
So, they have to be valued, they must be taken care of, and the main thing – to save their jobs, – except Continue reading
Japanese cuisine – is a special art to create still life on the plate, the ability to make and present a dish. Japanese food is simple, and the chef is committed to the appearance and taste of food as possible to preserve the original properties of the product. Cooking raw fish, for example, is often limited by the skillful cutting of it into slices and beautiful location it on the platter.
The basis of Japanese cuisine is based on plant foods, vegetables, rice, fish, all kinds of products shipped by sea, as well as beef, pork, lamb and poultry.
A favorite product of Japanese people from long ago is rice. Usually when cooked, not salted, so it is served spicy-salty or spicy-sweet seasoning. One of the most famous dishes in the world was the Japanese dish “sushi”, little rolls of nori (dried seaweed) stuffed with rice with toppings. From vegetables the most widely cabbage, cucumbers, radishes, turnips, eggplants, potatoes, soybeans.
Numerous national dishes prepared from seafood: shellfish, squid, octopus, crabs, shrimp, marine algae, including seaweed.
Widespread in Japan have received, and legumes (tofu and miso).
Tofu is bean cheese consisting of soy protein and resembling in appearance Continue reading