One reason for the longevity of the Japanese is their traditional, harmoniously composed diet. In Japanese cuisine is a very important principle of seasonality, which consists in selecting the components such that they reflect the current season, according to the concept of shun (seasonality) – when the fish, fruit and vegetables are most nutrient dense – about 10 days a year.
Japanese cuisine – it is a special art to create still life on the plate, the ability to arrange and present the dish.
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 – it bean cheese, consisting of soya protein and in appearance resembling cottage cheese. The Japanese prefer to eat it for Breakfast. Miso viscous mass, which is prepared from soybeans, for which first grind them, and brew for fermentation yeast is added. 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 history of sushi is only 1300 years old. Sushi, in the form in which we know Continue reading
Today, sushi is one of the most popular dishes in the world. However, most often in Russia, Europe and America under this name serves something which is very far from the original. That is why we will talk about how to make real sushi in Japan.
The dish, dubbed “sushi” (“sushi”) in Japan, appeared in the VII century. It was prepared as follows: raw fish sprinkled with salt and mixed with rice, and then it all fit under the stone press for several months and was resting. This technology is considered one of the oldest methods of preservation. Even the character for sushi translates as “pickled fish”. Since then, the technique of making sushi is constantly changing: in the XVII century in Japan, a huge spread of rice vinegar, which is added to sushi, to give the dish spicy. In addition, under the “sushi” was hiding not already marinated, and raw fish.
Modern look dish acquired only in the nineteenth century. Its Creator can be considered a Japanese chef, Cohea, who concocted rice ball, coated it wasabi (Japanese horseradish that has a antimicrobial properties), and on top put a piece of raw fish. This type of sushi is called nigiri – it was with him and began a triumphal procession of Japanese dishes around the world. Today there are several types of this famous Japanese dish:
Nigiri Continue reading
TRADITION (lat. transmission, narration) — norms and rules of life of a people, transmitted from generation to generation. Diverse traditions: historical, national, labor, educational, domestic, sports. There is a tradition of the school, class, University, faculty, Between the traditions, moral standards and qualities people have similarities and differences. Traditions formed under the influence of moral principles. They are consistent with morality. This is their similarity. But there are differences between them. The norm of morality explicitly says: we need to do that! Tradition calls — follow the example of the best representatives of the older and previous generations. Quality people — it is their personal qualities. The traditions are the result of socio-psychological fixing of their existence: mutual aid, integrity, friendliness, etc. Traditions influence the development of personal qualities. The tradition of a specific student group, school class on the main content usually Continue reading