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Central Internet TV – Person – Japanese cuisine

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 cheese. The Japanese prefer to eat it for Breakfast.

Miso viscous mass, which is prepared from soybeans, for which they are first ground, and brewed to ferment yeast. Miso is the base for various soups.

For preparation of the second dishes, the Japanese use fish in different forms (raw, sliced, fried, stewed and boiled), pasta. Very popular rice cakes (mochi), cakes, norimaki made from rice dough with small slices of raw fish, wrapped in dried seaweed.

The variety of sauces even more than the seasonings. Sauces are generally prepared from soybean and castor sugar. The characteristic spicy-sweet sauce used for cooking many ethnic dishes. For example, fresh fish or meat is first soaked in this sauce and then lightly fried. With the same sauce served in a variety of vegetables. Universal seasoning is aji-no-Moto, which literally means “the root of taste”.

Most dishes are cooked in vegetable oil or fish oil. The Japanese consume a lot of fruits and also. As soft drink is also common measles (crushed ice with fruit syrup).

A favorite drink of Japanese tea. It is prepared from green tea leaves, which are dried and ground into powder. The prepared tea has a greenish tint, and appearance and taste dramatically different from the European. Tea is usually consumed without sugar.

In Japan many rituals associated with eating, one of which – the tea party, preserved for many centuries. According to legend, tea ceremony participate no more than five people. The tea party takes place in the shadows, even on a Sunny day.A tea room should be decorated with refined simplicity, but this simplicity may have a somewhat different meaning, due to the fact that the Japanese love simple but elegant things. For example, as some sort of snag, a log may be from valuable breeds of a tree and because of its artistic merits, a lot of cost. In the room there should be no unnecessary items. There are only two exceptions – the white tablecloth and the bucket, cut from a piece of bamboo, which should smell of fresh sawn wood. During tea time conversations are not accepted, and only when drunk the last SIP, you can ask where the utensils, who did it and how long, also should speak about the quality of tea and quality of dishes.

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