Culinary traditions of the peoples of the world. Japan. The Volgograd forum. Volgograd news, politics, ads
Whether you want to try a stringy, viscous mass from fermented soy beans? Most likely, no! But natto, steamed and then passed the process of fermentation of soybeans, is a popular Japanese food. According to some estimates, each year more than 110 thousand tons of soy beans is used to produce 220 thousand tons of natto.
JAPANESE legend says that about a thousand years ago a warrior named Minamoto Yoshie found boiled soybeans. They were left on the rice straw and ferment. He tried them, and so natto was discovered. It is believed that by the end of the Edo period (1603-1867) in some areas of the country, natto has become an integral part of Japanese cuisine.
How to prepare natto? In the past, bundles of rice straw filled steamed soy beans and then kept them in a warm, humid place. In such conditions the bacterium (Bacillus natto), living in rice straw caused the fermentation. During fermentation proteins and glucide contained in soy beans were decomposed, forming a kind of thread that can stretch up to six meters.
Nowadays natto is produced Continue reading
An integral part of the tradition of any nation is the glorification of the relics of his warriors, defenders of ancestral lands, the keepers of the hearth. The birth of a child is always a great joy for parents, but the boy appeared in the family – a subject of special pride. He will be the heir in the male line, will be the mainstay of the elderly mother and father.
Long ago a man in a Japanese family was the head, it depended on the welfare of family and friends, he was a tactician and strategist not only on the battlefield, but in civilian life. Today it is not so clear, however, the tradition of celebrating Boys ‘ Day (tango but sekku Celebration of the first day of the Horse) on the fifth day of the fifth month, i.e. the 5th of may, remains the same, as the attributes of this wonderful holiday.
In ancient China, during the reign of the Han dynasty ( III century BC – III century ad) originated the custom to gather herbs and wormwood ritual dolls. The rite was aimed at ensuring prosperity at home, and that child grew up strong and healthy.
In Japan the ritual penetrated in the first century ad and for a long time was not fixed by date. Only in the seventh century this day was celebrated on 5th day of 5 month of the lunar calendar. It was a very busy time of the year in agriculture: major Continue reading
Kusatsu the JAPANESE BATH, the JAPANESE BATH, SITZ BATH, DESIGN IN JAPANESE STYLE, HOW to MAKE a JAPANESE BATH
Bath culture of Japan has always harbored an inexplicable fascination for the people of Europe and the rest of the world. Around deep tubs-pools directly at them and unfolded an exquisite action whole ceremony and accompanying bathing, relaxation, enjoyment.
Originally Kusatsu the Japanese baths were wooden, most of all by its shape and a huge device resembling a deep tub. This appearance has developed over more than a Millennium of history. To have the big tub at home could afford only very rich people, so basically there was a bath in the public baths, which were peculiar to the Japanese clubs. Take a bath, simultaneously, by several people, so baths often became a place of intimate meetings and private negotiations. Many treacherous conspiracies were born in warm water baths and fragrant hot steam.
The other party bath time was always an exquisite communication with specially trained geisha, make the process of bathing in exquisite physical and aesthetic pleasure.
Centuries passed. Like so much else in Japan, the country’s most longstanding traditions, it is the bathing ceremony has not changed. And now you can visit a traditional public bath, with all its attributes, into a deep bath-pool, Continue reading