For all its beauty, amazing culture and the most developed technologies, Japan has another side. Quite strange. All known weird Japanese music videos and commercials, scary movies, and non-standard behavior of modern Japanese. For example, the hikikomori – people-shut-ins usually is either very young or very elderly people, they isolate themselves from the world and spend all time at home, not leaving. They are called the “lost million.” But if you go into a house where lives a hikikomori, tourists most likely will not be able to go to the forest of suicides is really quite.
Forest Of Jukai, Aokigahara
At the entrance to the forest you will meet a sign which has an inscription that your life is priceless, her parents gave you, you should not break off, but if you hard and you are suffering, you are not alone, call us. Next is the phone number that you can call all who find themselves in difficult life situations…
Aokigahara is the suicide forest in Japan, also known as the “black Sea of trees”, “Forest of death” and other names in the same spirit. It is located on the island of Honshu mount Fuji. The forest covers an area of 35 square meters, he had appeared in this place in the 1st century ad, after the eruption of volcano Fuji. Cooled lava formed a plateau, which gradually became overgrown, 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
“For many centuries developed in Tatar cuisine a variety of drinks. It traces the influence of local climatic, socio-economic conditions, national traditions and tastes, as well as cuisine of other Nations: adjacent – Chuvash and Bashkirs, the Mordvins and the Mari, Udmurts and Russians of Central Asia – Uzbeks and Tajiks. That’s how diverse bouquet of flavors of drinks of Tatarstan!
There is an old Tatar tradition to treat a guest – kystau. “Wining and dining – and drink water” (“Sylgard – su ech”) – no wonder people used to say. Together with the best treats on the table were exhibited the most revered drinks – sour cream, sweet sherbets and stewed raisins, dried apricots, apricot and, of course, sweet tea. How many of the Proverbs, Baitov, fairy tales have reflected this hospitality!
Tea… Hardly in Tatarstan find someone who is not familiar with this traditional, habitual drink, and revered by adults and children. At all times of the year — whether in fierce cold, in the heat if intolerable – not do we a Cup of fragrant tea, relieving fatigue, strengthening the spirit, awakens thought, refreshing body.
Tatar tea according to the method of cooking has something in common with the ancient Tibetan recipe and with modern Kalmyk. And today it is the Tatar national Continue reading