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«Japanese cuisine»

    
Japanese
cuisine is the national cuisine of the Japanese. It differs preference for
natural, minimally processed foods, extensive use of seafood, seasonal, typical
dishes, specific rules of registration of dishes, setting the table, manners.
Japanese dishes usually are a key attraction for tourists from other countries.

     
Rice is the main ingredient of Japanese cuisine and staple food in Japan. The
Japanese word “gohan” (cooked rice), like the Russian
“bread,” signifies not only a specific food product, but food in
General.

    
Fish, shellfish, marine animals in Japanese cuisine are the second most
important component after rice.  

   
 Sushi are prepared from specially cooked rice and raw seafood. Form of sushi
is very diverse, used in the preparation of almost any seafood. There are two
basic kinds of sushi. First — the actual sushi (nigiri, tataki and a few
others), which is a small, elongated lump of rice, which is top lined with a
piece of fish, shrimp, and some types of sushi are wrapped a strip of seaweed,
forming together with rice reservoir filled from above, finely chopped seafood,
eggs or vegetables. The second type — the so-called rolls, differing fundamentally
different way of cooking: rice and seafood laid out in layers on a sheet of
seaweed, roll into a thin roll, which is cut transversely into small pieces
with a sharp knife. Sushi are served on a flat plate or a wooden stand, with
wasabi, soy sauce and pickled ginger Gary.

   
Sashimi is thinly cut slices of raw seafood, usually fish, octopus, squid, which
is served on a flat plate with fresh vegetables like thinly sliced daikon
radish and leaves of SISO. Like sushi, it is served with wasabi and soy sauce.

   
The Japanese make salads from a variety of foods: vegetables, fruits,
mushrooms, rice, noodles, fish, seafood, poultry and meat. They try to avoid
this thermal treatment, or to do the minimum that keeps the ingredients: their
natural composition, smell, nutritional properties. Seasoning usually use rice
vinegar, soy sauce or sake. Also, there are variety of spices: dried seaweed,
ground or pickled ginger, or ground black pepper and grated nutmeg in the Japanese salad.

    
Traditional Japanese cuisine is the soup “misosiru”. Its main
ingredients are light and dark miso paste (made from fermented soybeans) and
concentrated fish bouillon “hondashi”. The rest of the ingredients
can vary to taste, it may be shiitake mushrooms and seaweed wakame, tofu, and
various meats and fish.

Thetiger
 is a traditional Japanese sweet. For Europeans and Americans, they aren’t
sweets because they do not use no sugar, no cocoa. Ingredients these sweets are
rice, adzuki bean, azuki bean, seaweed agar-agar.

Tempura

Pieces
of products in batter are fried in vegetable oil. The batter is made from eggs,
flour and ice water. As the basic ingredients is fish, squid, shrimp, poultry,
vegetables, respectively, the name of the dish usually consists of the name of
the main ingredient and the word “tempura”, for example, “syake
tempura” — tempura salmon. Method of cooking “tempura” is
borrowed from the Portuguese, a long time former almost only trading partner of
Japan outside of Asia.

Yakitori
and  Konnyaku

Products
are cooked on the grill. It is prepared a variety of fish and seafood, shrimp,
quail eggs, chicken meat, chicken innards (hearts, livers, gizzards), beef,
vegetables. There are many varieties of konnyaku. The word “yakitori”
(is translated as “grilled bird”) called kebabs of chicken or chicken
innards with vegetables. There are specialized food service establishments
serving traditional course set meals and yakitori called “Yakitoria”.
Outside of Japan the word “yakitori” is often referred to all kinds Konnyaku,
which is generally incorrect.

Sukiyaki

It
is thinly sliced beef (sometimes pork), green onion-batun, mushrooms, Udon,
Chinese cabbage, cooked in a cauldron. A feature of this dish is the method of
cooking and eating. A pot is put on the table. The guests put products in the
cauldron themselves. Then they take the pieces of products, dip them in sauce
and eat. Typically, the process is repeated several times until all guests are
satisfied.

 Tonkatsu

It
is fried pork chop in breadcrumbs. Pork is boned in flour, dipped in beaten
egg, then collapses in breadcrumbs and fried well in a pan with plenty of oil
on both sides. As a separate dish tonkatsu is served in sliced slices, to make
it easier to eat with chopsticks. As a garnish traditionally used finely
chopped cabbage, lettuce, vegetable, regular, or special sauce.

Nikujaga
is stewed meat with potatoes and onions.

Япо́нская
ку́хня — национальная кухня японцев. Отличается предпочтением натуральных,
минимально обработанных продуктов, широким применением морепродуктов,
сезонностью, характерными блюдами, специфическими правилами оформления блюд,
сервировкой, застольным этикетом. Блюда японской кухни, как правило, являются
ключевой достопримечательностью для туристов из других стран.

Является
основным ингредиентом японской кухни и основой питания в Японии. В японском
языке слово «гохан» (варёный рис), подобно русскому «хлеб», обозначает не
только конкретный продукт питания, но и еду вообще.

Рыба,
моллюски, морские животные в японской кухне являются вторым по важности
компонентом после риса. Как правило, при приготовлении они подвергаются лишь
незначительной термообработке (обжарка, приготовление на пару), а в некоторые
блюда (сасими) включаются просто в сыром виде.

Суши

Готовятся
из специальным образом сваренного риса и сырых морепродуктов. Форма суши очень
многообразна, в приготовлении используются практически любые морепродукты.
Можно выделить два основных вида суши. Первый — собственно суши (нигири, татаки
и некоторые другие), представляющие собой небольшой, удлинённой формы комочек
риса, на который сверху выложен кусочек рыбы, креветки; некоторые виды таких
суши обёртываются полоской водорослей, образующей вместе с рисом ёмкость,
заполняемую сверху мелко порезанными морепродуктами, икрой или овощами. Второй
вид — так называемые роллы, отличающиеся принципиально другим способом
приготовления: рис и морепродукты выкладываются слоями на листе водорослей,
скатываются в тонкий рулет, который затем разрезается поперёк на небольшие
куски острым ножом. Существуют и другие формы (см. статью).

Суши
подаются на плоской тарелке или деревянной подставке, с васаби, соевым соусом и
маринованным имбирём гари.

Сашими

Тонко
порезанные ломтики сырых морепродуктов, обычно рыбы, осьминога, кальмара,
подаются на плоской тарелке со свежими овощами, например, нарезанным тонкой
соломкой редисом дайкон и листами сисо. Как и суши, подаются с васаби и соевым
соусом.

Японцы
делают салаты из множества продуктов: овощи, фрукты, грибы, рис, лапша, рыба,
морепродукты, птица и мясо. Причем, стараются либо вовсе избегать тепловой
обработки, либо делать её минимальной, что сохраняет ингредиенты: их природный
состав, запахи, питательные свойства[2]. В качестве заправки обычно используют
рисовый уксус, соевый соус или сакэ. Также в японские салаты добавляют
разнообразные специи: сушёные морские водоросли, молотый или маринованный
имбирь, молотый чёрный или душистый перец и тертый мускатный орех.

Традиционным
для японской кухни считается суп «мисосиру». Его основные ингредиенты — тёмная
и светлая паста мисо (приготовленная из ферментированных соевых бобов) и
концентрированный рыбный бульон «хондаси». Остальные ингредиенты могут
варьироваться по вкусу, это могут быть и грибы шиитаке, и водоросли вакамэ, и
соевый творог тофу, и различные виды мяса и рыбы.

Вагаси
— традиционные японские сладости. В понимании европейцев и американцев они не
являются сладостями, поскольку в них не используется ни сахар, ни какао.
Ингредиентами таких сладостей являются рис, красная фасоль адзуки, водоросли
агар-агар.

Тэмпура

Кусочки
продуктов в кляре, обжаренные в растительном масле. Кляр готовится из яиц, муки
и ледяной воды. В качестве базового ингредиента используется рыба, кальмары,
креветки, мясо птицы, овощи, соответственно, название блюда обычно состоит из
названия основного ингредиента и слова «тэмпура», например, «сякэ тэмпура» —
лосось в кляре. Способ приготовления «в кляре» заимствован у португальцев,
долгое время бывших практически единственными торговыми партнёрами Японии вне
Азии.

Якитори

Кусияки
и якитори

Продукты,
нанизанные небольшими кусочками на деревянную палочку и приготовленные на
гриле. Готовятся из разнообразной рыбы и морепродуктов, креветок, перепелиных
яиц, куриного мяса, куриных внутренностей (сердечки, печень, желудки),
говядины, овощей. Разновидностей кусияки довольно много, в зависимости от
ингредиентов и особенностей приготовления. Словом «якитори» (в переводе —
«жареная птица») именуют шашлычки из курицы или куриных внутренностей с
овощами. Существуют специализированные заведения общепита, где подают кусияки и
якитори, называемые «якитория». Вне Японии словом «якитори» часто именуют все
виды кусияки, что, вообще говоря, неверно.

Сукияки

Тонко
порезанная говядина (иногда также свинина), зелёный лук-батун, грибы, удон,
китайская капуста, сваренные в котле. Особенностью данного блюда является
способ приготовления и употребления — его готовят сами обедающие. На стол
ставится котелок на плитке, поддерживающей необходимую температуру. Гости сами
кладут в котёл продукты (достаточно свободно, чтобы они правильно проварились),
а после достижения желаемой степени готовности берут кусочки продуктов,
обмакивают их в соус и едят. Обычно процесс повторяется несколько раз, пока все
гости не насытятся.

 Тонкацу

Свиная
отбивная, обжаренная в сухарях. Свинина обваливается в муке, окунается во
взбитое яйцо, затем обваливается в сухарях и хорошо прожаривается на сковороде
в большом количестве масла, с двух сторон. Как отдельное блюдо тонкацу подаётся
в порезанном на ломтики виде, чтобы удобнее было есть палочками. В качестве
гарнира традиционно применяется мелко порубленная капуста, салат, овощи,
обычный или специальный соус.

Кацудон

Приготовленная
тонкацу режется на ломтики, в течение короткого времени тушится совместно с
овощами, взбитым яйцом. Подаётся на рисе.

Никудзяга

Мясо,
тушёное с картофелем и луком.

Japanese cuisine is now spread and eaten all over the world. You may have heard some of the Japanese food such as sashimi, sushi, miso soup, tempura or teriyaki. In 2013 Japanese cuisine became UNESCO’s Intangible Cultural Heritage, due to its unique cooking style and dining etiquette.

Traditional Japanese cooking is based on the “rules of five”: five colors (black, white, red, yellow and green), five cooking techniques (raw food, grilling, steaming, boiling and frying) and five flavors (sweet, spicy, salty, sour and bitter).

Japanese meals are divided into a main dish and side dishes (white steamed rice and accompanying dishes). A traditional meal consists of steamed rice, miso soup and side dishes, such as pickled vegetables, grilled fish and dried seaweed. Rice is a staple of Japanese cuisine and is served with nearly every meal. Noodles (buckwheat soba and wheat flour udon) are popular with light meals too. The Japanese eat a wide variety of fish and seafood including tuna, squid, eels, octopus and shellfish. Soybeans also feature strongly in soy sauce, tofu and miso (a soya paste used in soups).

The most typical Japanese dishes are sashimi (thinly sliced raw fish or beef) eaten with wasabi (spicy horseradish paste), pickled ginger and soy sauce. Sushi is raw fish and rice rolled up in nori seaweed. Tempura consists of vegetables or seafood deep-fried in light batter. Sukiyaki is a stew of beef, cooked in sake (rice wine) and soy sauce, served with tofu and vegetables.

Japan is considered to be the only country where only chopsticks are used for all the food. All ‘solid’ ingredients are eaten with them, and you drink up the rest. Japanese people usually eat at low tables and sit on cushions on the tatami floor. And it is customary to say itadakimasu (“I receive”) before starting a meal.

Перевод

Сегодня японская кухня распространена и употребляется в пищу по всему миру. Вы наверняка знакомы кое-с-какой японской едой, к примеру, с сашими, суши, мисо-супом, темпурой или терияки. В 2013 году японская кухня стала Нематериальным Культурным Наследием ЮНЕСКО благодаря своему уникальному стилю приготовления и столовому этикету.

Традиционная японская кулинария основана на «правилах пяти»: пяти цветов (черный, белый, красный, желтый и зеленый), пяти способов приготовления (сырая еда, приготовление на гриле, на пару, варение и жарение) и пяти вкусов (сладкий, острый, соленый, кислый и горький).

Японские блюда разделяют на основное блюдо и гарниры (белый пропаренный рис и сопутствующие блюда). Традиционный прием пищи состоит из риса на пару, мисо-супа и гарниров, таких как маринованные овощи, рыба на гриле и сушеные водоросли. Рис считается основным продуктом в японской кухне и подается почти с каждым блюдом. Лапша (гречневая соба и пшеничный удон) также популярны с легкими закусками. Японцы едят огромное разнообразие рыбы и морепродуктов, включая тунец, кальмары, угорь, осьминогов и моллюсковых. Соевые бобы также присутствуют в большом количестве в соевом соусе, тофу и мисо (соевой пасте, применяемой в супах).

Наиболее типичным японским блюдом считается сашими (тонко порезанная сырая рыба или говядина), употребляемая с васаби (острой горчицей из хрена), маринованным имбирем и соевым соусом. Суши – это сырая рыба и рис, завернутые в водоросли нори. Темпура состоит из овощей или морепродуктов, обжаренных в легком кляре. Сукияки – это тушеная говядина, приготовленная в саке (рисовом вине) и соевом соусе, подаваемая с тофу и овощами.

Япония считается единственной страной, где для любой еды используются только палочки. Все «твердые» ингредиенты съедаются палочками, а остальное вы выпиваете. Японцы обычно едят за низкими столиками и сидят на подушках на татами-полу. И перед началом трапезы принято говорить «Я принимаю».

Японская кухня (Japanese cuisine) – 5.0 out of
5
based on
3 votes

Обновлено: 04.05.2023

There are many different delicious dishes in the world. Someone likes to try new food all the time. You go in a new country and you order all the dishes you have never tried. Somebody prefers to eat favorite food and order the same things every time.

I like to go to Japanese restaurant and to eat sushi there. First time when I tried them I didn’t like. But I think I didn’t understand the taste. Later on I wanted to try one more time and since that time sushi have become my favorite food.

But Japanese cuisine has many other delicious dishes. In general people there like to eat natural and healthy food. They choose vegetables, fish, rise and minimal processed food. I think it’s a secret of their beauty, healthy and long life.

Japanese people like to set up the table and to use nice dishes. They follow etiquette even if they are alone at home.

Their classical lunch is soup, rice, 2-3 side dishes and fish. Portions are not big. Soya sauce and wasabi are the most popular species.

People in Japan use fresh products. They don’t like semi-finished products. They also change their menu when the season is changing. They eat mostly seasonal food. Of course they always eat big variety of fish. Only Japanese know how to combine sweet and salty food and to enjoy this meal.

I would like also to say some words about the names of their dishes. For me they are strange, short but still I can’t pronouns many of them.

Very often in the kitchen of Japanese you will find cheese tofu, soy milk, soy sauce, soy pasta miso, rice and adamame. The last thing is boiled beans. All these products are not my favorite, but I have seen few videos and I would like to try traditional lunch or dinner with a Japanese.

Японская кухня

В мире есть много вкусных блюд. Кому-то нравится пробовать новую еду постоянно, где бы он не был. Вот едете вы в новую страну и заказываете только то, что никогда раньше не пробовали. А кто-то предпочитает есть свою любимую еду и заказывает в ресторане одно и то же.

Я люблю ходить в японский ресторан и обычно заказываю суши там. Когда я попробовала их впервые, мне совсем не понравилось. Но мне кажется, я просто не поняла этот вкус. Позже я захотела попробовать суши ещё раз и с тех пор суши стали моим любимым блюдом. Но японская кухня не ограничивается только суши, а имеет много других блюд. А вообще люди в Японии любят есть здоровую и натуральную еду. Они предпочитают сезонные овощи, рыбу, рис и минимум обработанную пищу. Мне кажется, в этом и кроется секрет красоты, здоровья и долголетия японцев.

Японцы любят сервировать стол и используют красивую посуду. Они следуют этикету, даже, если обедают в одиночестве. Их обычный обед состоит из супа, риса, 2-3 гарниров и рыбы. Порции там совсем не большие. Соевый соус и васаби — самые популярные приправы у японцев.

Японцы при готовке используют только свежие продукты. Они совершенно не поклонники полуфабрикатов. А ещё они сменяют своё ежедневное меню, как только меняется сезон на тот или иной продукт. В основном они питаются сезонными продуктами. А ещё у них есть огромный выбор рыбы. Только японцы знают, как сочетать сладкое и соленое и получить по-настоящему вкусное блюдо.

Также хочется сказать немного о самих названиях блюд. По-моему, они все странные, короткие, но все равно их сложно произносить.

Часто на кухне у японца вы найдёте сыр тофу, соевое молоко, соевый соус, соевую пасту мисо, рис и адамаме. Последнее — это отварные бобы. Все эти продукты мне не особо нравятся, но я видела видео, как выглядит их обед. Честно говоря, я бы хотела попробовать традиционный японский обед или ужин.

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Japanese cuisine Japanese cuisine is the national cuisine of the Japanese. It differs by preference of natural, minimally processed products, wide application of seafood, seasonality, characteristic dishes, specific rules of registration of dishes, serving, table etiquette. Japanese cuisine is usually a key attraction for tourists from other countries.

General characteristic There are many opinions about what defines Japanese cuisine, as the daily food of the Japanese in recent centuries has changed a lot, many dishes (for example, which has become almost a national Japanese dish ramen) appeared in Japan in the late XIX-early XX century or even later. In Japan, the term “Japanese cuisine” (YAP. “Nihon Ryo:ri” or “waseku”) refers to traditional Japanese products similar to those that existed before the end of national seclusion in 1868. The most characteristic features of Japanese cuisine: The use of mainly fresh products, necessarily of high quality. Virtually no “long-term storage” products are used, except for rice and sauces. A huge range of seafood used for cooking. The desire to preserve the original appearance and taste of the ingredients in the dish (this does not always apply to meat dishes). This Japanese cuisine differs from most Asian, where the products in the process of cooking often change beyond recognition. Seasonality of food. Focus on combining sweet with salty and umami as a basic set of flavors in main dishes. Small portion. The amount of food is gained due to a greater variety of dishes, not the size of the portions. Specific Cutlery-most dishes need to be eaten with chopsticks, some can be eaten with hands, spoons are rarely used, forks and knives are not used at all. For this reason, most dishes are served as

Rice Is the main ingredient of Japanese cuisine and the basis of food in Japan. In Japanese, the word “gohan” (YAP. 御飯, boiled rice), like the Russian “bread”, means not only a specific food product, but also food in General. For Japanese cuisine, rice varieties are preferred, characterized by increased stickiness when boiling-when cooking from such rice, the dish has a structure of small lumps, which are convenient to eat with the help of sticks. Rice is prepared as a separate dish and is used as a component in the preparation of many “combined” dishes.

Seafood Fish, shellfish, marine animals in Japanese cuisine are the second most important component after rice. As a rule, when cooking, they are subjected to only minor heat treatment (roasting, steaming), and some dishes (sashimi) are included simply in raw form. Used in Japanese cuisine and seaweed.

Meat Meat (beef and pork) came to Japanese cuisine quite late from European and Chinese. Meat is a part of many dishes, usually borrowed, for example, ramen is often served with a piece of pork tyasyu. In many dishes, meat is used in the form of extremely thinly sliced slices (not thicker than 1 mm), which greatly reduces the cooking time and preserves the taste and aroma of meat.

Rice dish Sushi (sushi) Despite the fact that historically this dish was a way of preserving fish in fermented rice (which was then thrown away), rice is now considered the main component of sushi. Unlike ordinary boiled rice, sushi rice is prepared in a special way, in slightly salted water with dried seaweed, to create a characteristic umami flavor. After cooking, the slightly cooled rice is poured with a special sweetened rice vinegar, and then intensively cooled with air flow (historically fanning, nowadays often with an electric fan), while constantly gently stirring, so that the seasoning forms a dried film on the surface of the rice grains. When rice acquires a glossy appearance and cools down to the possibility of painlessly taking it in hand, it is ready for further use: modeling nigiridzushi, twisting rolls (makizushi), etc.

Salads The Japanese make salads from a variety of products: vegetables, fruits, mushrooms, rice, noodles, fish, seafood, poultry and meat. Moreover, they try either to avoid heat treatment at all, or to make it minimal, which preserves the ingredients: their natural composition, odors, nutritional properties[2]. As a dressing, rice vinegar, soy sauce or sake are usually used: for example, namasu salad consists of carrots and daikon cut into thin strips, salted and seasoned with sweetened rice vinegar. Also in Japanese salads add a variety of spices: dried seaweed, ground or pickled ginger, ground black or allspice and grated nutmeg. In addition to traditional salads, such as gomaae (blanched greens with sesame dressing) or kimpira-gobo (boiled in sweet soy sauce burdock root with carrots) in Japanese cuisine is widespread under the influence of European cuisine version of vegetable salad.

Soup Traditional for Japanese cuisine is considered soup “misoshiru.” Its main ingredients are dark and light miso paste (made from fermented soybeans) and concentrated fish broth “hondashi”. The rest of the ingredients can vary in taste, it can be shiitake mushrooms, wakame seaweed, tofu soy cheese, and various types of meat and fish.

Japanese cuisine also includes the following soups: butajiru/tonjiru— misoshiru with pork; mangazero – soup with Dango, seaweed, tofu, Lotus root, other vegetables; imoni— stewed Taro root, a popular autumn dish in the Northern regions of the country; Zoni— soup with mochi with vegetables and, sometimes, meat, most often his eat on a new Year; ODEN – winter soup of boiled eggs, daikon, konnyaku, stewed in clear Dashi broth with soy sauce; Siroco— soup from adzuki, in which add mochi, portrayed on new Year; suimono – transparent soup with a basis of Dasi with the addition of soy sauce and salt.

Cooking on the Japanese islands began in 10-5 millennium BC.

At the same time scientists amazed that ancient Japanese not only cleverly used the gifts of nature, but in those early years of civilization knew how to smoke meat, dug “refrigerators” (3-meter hole in the ground) and knew the properties of edible products.

Currently, Japanese cuisine is very popular all over the world. This is due largely to the fact that the Japanese are food philosophically. Healthy, high-calorie, and it is very tasty food – this is the way to longevity.

I want to bring to your attention some Japanese dishes.

Sashimi salad with beet roots and honey-mustard dressing Сашими из свеклы с салатом корн и медово-горчичной заправкой

Yaki udon (noodles with seafood in Japanese) Яки удон (лапша с морепродуктами по‑японски)

Assorted sushi rolls Суши-роллы ассорти

Age Tofu Агэ Тофу

Japanese pilaf Плов по‑японски

Tonkatsu Свинина по‑японски

J apanese sea bream with sauce nittsuke Японская дорада с соусом нитцуке

Creme caramel with lemon grass, chili, sake and anise Крем-карамель с лимонной травой, чили, саке и анисом

Manju – a kind of sweets wagashi Japanese pastry with sweet bean paste anco.

Dango – they are rice balls on a stick sweet sauce poured Mitarashi. Japanese sweets are different from other sweets and views, and the method of preparation and the lack of sweet bean paste anco.

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The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

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The most characteristic features of Japanese cuisine: Use mostly fresh food, be sure of high quality. Practically applied products are “long-term storage,” except for rice and sauces. A huge range of seafood, used for cooking. The desire to preserve pristine appearance and flavor of the ingredients in the dish. This Japanese cuisine is different from most of Asia, where the products are in the process of making changes often beyond recognition. Seasonality of supply. Small portions. The amount of food is dialed by a greater variety of dishes, and not the size of portions. Specific cutlery – most dishes to eat with chopsticks, some can eat with your hands, spoons are used very rarely, forks and knives are not used at all. For this reason, most of the dishes served in small pieces that are easy to take the sticks and do not have to share. Sharply distinguished from the European design principles dishes serving. Do more than in European cuisine, the emphasis on the aesthetic appearance of dishes and table as a whole. Specific table manners.

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Rice Is the main ingredient of Japanese cuisine and staple food in Japan at all. In Japanese, the word “gohan” (cooked rice), like the Russian “bread,” means not only a certain food, but the food at all. For Japanese cuisine preferred rice varieties, with improved adhesion when cooking – in the preparation of such rice dish has a structure of small lumps that are easy to eat with chopsticks. Rice is prepared as a separate dish and used as an ingredient in the preparation of a set of “combined” dishes.

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Seafood Fish, shellfish, marine animals in Japanese cuisine are the second most important component after rice. As a rule, when they are preparing only a small heat treatment (roasting, steaming), and in some of the dishes (sashimi) is included just raw. Used in Japanese cuisine and algae.

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Soybean Soy was brought to Japan from China, it is used in Japanese cuisine in a variety of forms: Tofu (soybean curd or tofu) – nourishing base for many dishes. Soy sauce – condiment, is very widely used. Soybean paste miso soup. Fermented natto beans

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Bowl of soup For dishes with plenty of fluids, mostly – for soups, use a deep round bowl, resembling large salad bowl or European, with a cover of the same material as the bowl itself. Traditional European soup plate for soup, the “fields” that Japan completely uncharacteristic. Chopsticks Basic cutlery. Sticks are very diverse and are used as a universal tool for the use of any food. Tea things Japanese teapots are usually spherical, oblate shape, or form a flattened sphere with a cut bottom. The handle of a traditional kettle is located above and attached to the teapot for two ears, located on opposite sides of the lid. In addition to traditional materials, the Japanese tea may be made of tea-things are not typical for the material, as iron. The Japanese cups height and diameter, or nearly the same, or the height of the diameter. Sometimes drinking tea from tiny cups, containing not more than 50 ml, but this is not the general rule. The cups are cylindrical or barrel-shaped, without handles.

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sushi Are made from a specially cooked rice and raw seafood. Form of sushi is very diverse, and in the preparation used in almost any seafood. There are two main types of sushi. The first – the actual sushi (nigiri, tataki, and others), is a small, elongated lump of rice, which is laid on top of a piece of fish, shrimp, and some types of sushi wrapped in a strip of seaweed, forming together with the rice container, which is filled from the top chopped seafood , eggs or vegetables. The second type – the so-called roll, characterized by a fundamentally different way of cooking: rice and seafood layers laid on a sheet of seaweed, roll into a thin roll, which is then cut crosswise into small pieces with a sharp knife. Sushi served on a flat plate or a wooden stand, with horseradish wasabi, soy sauce and pickled ginger gari.

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Soups Traditional Japanese food is soup “misosiru.” Its main ingredients – light and dark miso paste (made with fermented soy beans) and concentrated fish stock “hondasi.” The remaining ingredients can vary to taste, it can be and shiitake mushrooms, and wakame seaweed and tofu, and a variety of meat and fish.

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Tea Ceremony – a specific form of ritualized sharing tea, created in the Middle Ages in Japan and is currently cultivated in the country. Appearing originally as a form of meditation Buddhist monks, was an integral part of Japanese culture, which is closely linked to many other cultural events. Tea Ceremony – a specific form of ritualized sharing tea, created in the Middle Ages in Japan and is currently cultivated in the country. Appearing originally as a form of meditation Buddhist monks, was an integral part of Japanese culture, which is closely linked to many other cultural events.

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Place of the ceremony Classic tea ceremony is held in a specially equipped place. Usually it is a fenced area, which can enter through the massive wooden gate. Before the ceremony, while collecting guests doors open, giving guests the opportunity to enter without disturbing the owner, employee training. On the territory of “tea set” is a few buildings and a garden. The main building – the tea house (tyasitsu) – located deep in the tea garden (tyaniva). To get there you have to walk through the garden on stone-paved path (Rhodes).

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Doing a presentation about Japanese cuisine, I met with the country’s traditions, with its national dishes. Japan – amazing country. Everything is unique here – cities, language, culture. Japan – Land of the Rising Sun. Doing a presentation about Japanese cuisine, I met with the country’s traditions, with its national dishes. Japan – amazing country. Everything is unique here – cities, language, culture. Japan – Land of the Rising Sun. THANKS FOR LOOKING 🙂

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Traditional cuisine of Japan

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Cooking on the Japanese islands began in 10-5 millennium BC. Cooking on the Japanese islands began in 10-5 millennium BC. At the same time scientists amazed that ancient Japanese not only cleverly used the gifts of nature, but in those early years of civilization knew how to smoke meat, dug “refrigerators” (3-meter hole in the ground) and knew the properties of edible products.

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Somewhere in the V century BC. e. Japanese engaged in the cultivation of wild plants, but the real era of agriculture began in the third century BC, when they began to cultivate rice fields.

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Rice was not only a staple food, but also the founder of the cultural and culinary traditions of Japan. Rice for centuries was also a universal monetary unit to pay and the services rendered. There is such a thing as “Coke.” This is a necessary quantity of rice for one person to live a year. With coca measured position in Japanese society. Rice was not only a staple food, but also the founder of the cultural and culinary traditions of Japan. Rice for centuries was also a universal monetary unit to pay and the services rendered. There is such a thing as “Coke.” This is a necessary quantity of rice for one person to live a year. With coca measured position in Japanese society.

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Currently, Japanese cuisine is very popular all over the world. This is due largely to the fact that the Japanese are food philosophically. Healthy, high-calorie, and it is very tasty food – this is the way to longevity.

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I want to bring to your attention some Japanese dishes.

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Sashimi salad with beet roots and honey-mustard dressing Сашими из свеклы с салатом корн и медово-горчичной заправкой

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Yaki udon (noodles with seafood in Japanese) Яки удон (лапша с морепродуктами по японски)

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Assorted sushi rolls Суши-роллы ассорти

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Age Tofu Агэ Тофу

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Japanese pilaf Плов по японски

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Tonkatsu Свинина по японски

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Japanese sea bream with sauce nittsuke Японская дорада с соусом нитцуке

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Creme caramel with lemon grass, chili, sake and anise Крем-карамель с лимонной травой, чили, саке и анисом

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Manju – a kind of sweets wagashi Japanese pastry with sweet bean paste anco.

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Dango-they are rice balls on a stick sweet sauce poured Mitarashi. Japanese sweets are different from other sweets and views, and the method of preparation and the lack of sweet bean paste anco.

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Delicate Japanese green tea ice cream from the Match

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And the Japanese love Shiba Inu – a breed of hunting dogs bred in Japan. At home is the most popular and widespread . In Japanese Shiba Inu means ” Little Dog from the forest , full of bushes .” It has a historical basis , because the breed was originally brought into the bush to hunt small game . That is why the size of small dogs . However, despite its compact size, this small dog breed is quite suitable for hunting large animals such as bears , deer, wild boar .

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