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Japanese cuisine – the traditions and features

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. Sushi served with soy sauce, wasabi and thinly sliced ginger.

No less popular rolls are prepared with seafood, rice and various fillings put in layers on a sheet of seaweed, roll it into a thin tight roll and cut crosswise into slices. Japanese food in Ufa offers delicious and perfectly cooked hosomaki – simple rolls, spicy hosomaki – spicy rolls, as well as sets, hot and complex rolls (Maki). A lot among Japanese connoisseurs of sashimi – thinly sliced raw seafood served with vegetables. But among Europeans this dish is not gained great popularity.

The table setting and the presentation of meals is given special attention, since people in Japan traditionally irreverent attitude to eating is unacceptable. In food use only fresh products that are minimally subjected to heat treatment. Considered to be lightly fried or welded food does not lose its usefulness and is better absorbed. By the way, in Japanese cuisine there is no distinction between appetizers, first, main dishes, etc. Is important only the order of filing.

In Japan for one meal, usually served lots of different dishes, but all the portions are very small. For Europeans of a traditional Japanese meal looks more like tasting food. All meals are served in a beautiful dish, beautifully laid out, and the ingredients complement each other according to the chef conceived composition.