New year is one of the favorite holidays in Japan. From ancient times it was considered purely a family celebration. On the eve of the feast, the night of December 31, for new year’s eve meal was going all relatives.
Himself new year’s celebration is deeply symbolic, and this symbolism is especially evident in the Christmas food. On the table there is a long buckwheat noodles “soba”, promising longevity and well-being of the entire family, bean dishes, and beans you in the coming year of health problems and marinated herring ROE “kazunoko” – as a symbol of fertility in all senses of the word. From fish dishes traditionally choose carp as a symbol of strength, and small dried sardines, substitute new year wishes. And, of course, the obligatory dish of the Christmas table are rice cakes “Moti”.
In the old days in the New year’s eve cooking “Moti” took place with the participation of all family members or even neighbors. It was believed that “mochi” is the place where dwells the spirit, pokr overallstyle growth of rice. So, the more people will take part in the process, the richer will heal the entire County. Traditional method of preparation is quite time-consuming: the cooked rice is very sticky special varieties spread 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 the first time in about 40 years the Catholic Church in South Korea began to teach seminarians, who will serve as priests in North Korea, a country that is often criticized U.S. and international organizations for the oppression of believers.
“We cannot say that North Korea wants us to do. But we do it with hope for the future, when the two parts of the country will unite,” he said in an interview with Monsignor Matthew Hwang In-Kook, Episcopal vicar of the diocese of Pyongyang.
Catholic priest are not allowed to be on a permanent basis in North Korea, the country, the Catholic community which before the war, 1950-53 had about 55 000 believers.
The first five seminarians, who should be the clergy of the Pyongyang diocese, started training last week. According to Mons. Hwang, a small group of new students will be recruited each year.
Their preparation will take about 10 years, but then they may not be allowed to the North.
Clerics from the South and occasionally come to the DPRK, most often, they accompany the cargo of humanitarian aid or oversee the launching of charitable projects. According to some, one South Korean priest was able to conduct mass in Pyongyang on the day of death of Pope John Paul II.
Earlier in the Pyongyang diocese, Continue reading