Today we will talk with you about Japanese cuisine. It is considered quite exotic, despite the fact that its masters by all means try to maintain the natural primacy of the “main characters” – seafood, rice and vegetables.
Japanese cooks are very reverent about the technique of preparing their dishes. They think like this: “It is necessary to cook in such a way as to maintain the usefulness of products as much as possible”. And they are right)). You just look at the dishes of the Japanese! There are a thin aroma and calorie content is quite low, and the percentage of fat is also very small. Continuous idyll!!! It should also be added to this that such dishes contain quite a lot of vitamins and minerals, which are so important for humans. The Japanese do not forget about the beautiful design of their dishes. Japanese “eats” primarily with eyes. At first he enjoys visually, and then appreciates the taste)). Perhaps that is why in the country of the rising sun people look amazing – slender, miniature. And how long they live!
And also in Japanese cuisine, a lot of attention is paid to the quality of products. They carefully monitor that the products are very fresh, because most dishes are made using minimal processing, or even completely raw and even alive (such dishes are called “Odori”).
In general, in Japanese cuisine, the frying of delicacies is a rare thing, most often they are extinguished, or steamed, and also pickled in vinegar or in various sauces.
The motto of Japanese cuisine: “Beautiful and unique tasty!”. Indeed, the Japanese are trying very hard over their culinary masterpieces. Therefore, it is not surprising that this kitchen is becoming more popular all over the world every day.
It is worth noting that in Japanese cuisine, there are specific dishes. Such a dish can be called a special delicacy – Fugasashi. It is prepared from unique to taste and very expensive fish fugu. This fish is also called an needle -bell. And here it is worth noting that this fish is mortally dangerous for a person, t. To. Her muscles, liver and caviar of fish contains a fatal poison for humans. So that only those cooks who studied for a long time and received a special license to prepare this dish are trusted to cook it.
Another pearl of Japanese cuisine is the dish of Kobu-Syu. This is the meat of bulls. These cute animals are specially grazed in the purest green meadows, feed with selected feeds, are feds and beer, notice the best beer)) and even make an electric massage. And all this for the forced and steaks, with an intricate marble pattern.
In Japanese cuisine, we will meet not only exotic products, but also products well familiar to us. This is primarily rice. When cooking it is not salted. That’s why they serve it with acute or witty seasonings. And they also make sushi (suses) and norimaki that we have already loved from him. Sushi is small steering wheel rolls with different fillings, and norimaki are prepared from rice dough with small slices of raw fish.
As you can see, Japanese cuisine is very diverse. And you can talk about it for a long time for a long time, maybe everything is still worth it at least once to try sushi! Bon appetit!