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Features Unusual Japanese Cuisine

The cuisine of the people of the country of the Rising Sun is strikingly different from any other cuisine of the peoples of the world, it is often called the kitchen of long-livers, and not at all in vain! She is fraught with many secrets, features and details that helped her become the benchmark for this healthy diet.

Japanese cuisine is exactly what is always interesting to try for tourists who first visited Japan, because for Asian people it is something like French for Europeans - ideal in all respects. And it's not just the ingredients or the extraordinary taste of dishes, but, rather, the philosophy of their preparation and serving to the table.

Thanks to their uncommonness and usefulness, Japanese dishes come to taste to people from different parts of our planet, if you have never tried anything like this, then you have really lost a lot. Errors need to be fixed!

So, what are the peculiarities of Japanese cuisine, what is included in its concept in general, and which dishes are the most favorite and popular among the Japanese themselves? Let's figure it out.Japan is a very ancient country with rich vegetation and wildlife, which from the depth of the centuries provided the local population with a wide variety of products.

Even in antiquity, the Japanese learned to use special natural refrigerators to preserve food, deep pits, which even then gave rise to the basic idea of ​​many Japanese dishes - their naturalness and excellent quality.

Who knows, it is probably these properties of the national cuisine of Japan that provide the Japanese with good health, and also allow the Japanese to be considered a nation of long-livers. After numerous excavations, archaeologists were very surprised at how well the ancient Japanese understood the properties of the products they ate.

For example, already then in their diet was present, popular today, Fugu fish. As now, in those ancient times, the Japanese knew that not all fish was completely poisonous, but only its caviar and liver.

The most famous ingredient with which all Japanese cuisine is probably associated is rice, which, by the way, is cultivated in Japan since the 3rd century BC! Seafood, fish, beans and, of course, vegetables do not lag behind in popularity.

Key secrets

Currently, love for her is increasing every day around the world, what is the secret of this phenomenon? It turns out that the whole point is in the particular philosophy with which they approach food and food in general. According to the Japanese, the most important thing in food is its quality; it must be healthy and have a beneficial effect on the human body.

According to the philosophy of this country, products that may be on the table should be the exclusive and selective gifts of nature. At the same time, Japanese cooks are obliged to be able to prepare the dish in such a way that its ingredients retain the maximum amount of their beneficial properties and, of course, taste.

Another bright feature of Japanese cuisine is the unique design of each dish. The Japanese are convinced that the food should, first of all, like the look, it is this fact that has been seduced since ancient times, when harmony and elegance of design were more than replaced by a modest set of ingredients.

Among other things, seasonality is clearly reflected in the dishes of the Japanese people, because the locals believe that every season is unique and able to bestow special delicacies.

For example, the spring dish will surely remind you of the spring sakura, and the autumn one - of the yellowing leaves. Great importance is given to the one who will use the dish: for example, for young portions more than for people in age. In Japanese cuisine, all portions are small, often a meal can consist of a large number of small dishes of completely different tastes.

Main Ingredients


As we have already said, rice will be the basis of most dishes. Of the 200 varieties existing in the world, about 45 species are grown in Japan, they are all united by one common feature - a high degree of stickiness during cooking, which allows it to be eaten with chopsticks.

Boiled or steamed rice is the basis of every Japanese's home cooking, it can be used for breakfast, lunch and dinner.

For example, for breakfast, the traditional dish is gohan - crisp boiled rice with pickled cucumbers of bean soup, the recipe of which is so simple that it can be cooked in just 10 minutes. Very tasty salads are made from rice, mixed with vegetables and fish, and diluted with strong broth.

Seafood and fish

The second most popular and significant are, of course, seafood. In the food is not only fish, shellfish, but also various types of algae. The Japanese prefer raw fish, considering that it is with this method that it retains most of its useful substances.

Perhaps the most popular dish in the country of sakura is, that is, raw fish, cut into thin slices. It is served along with Japanese horseradish, as well as soy sauce, which, in a special way, emphasize its natural taste. Another extremely popular dish is, of course, sushi, which is also prepared exclusively from raw fish.

Beans and vegetables

The third place, of course, is occupied by beans and soybeans, which for a long time replaced the Japanese meat and dairy products. These foods are rich in vegetable protein, which provides a sense of satiety for a long time.

Other common vegetables that are most often used for cooking are onions, carrots, cucumbers, cabbage and lettuce, Japanese horseradish and lotus. For Japanese cuisine, different salting characters, based on pickled vegetables, for example, cucumbers, radishes or cabbages, prepare not only unusual side dishes, but also extremely refined sauces.

Japanese noodles

Sometimes, instead of rice, noodles based on wheat or buckwheat flour are used for cooking. Of the noodles, most often, prepare soups or separate dishes, which are seasoned with fish or meat.

By the way, with regard to the latter, in modern Japanese cuisine it is often used as an additional ingredient, it is stewed, fried and heavily seasoned with spices. However, the meat ingredients are borrowed from European cuisine, and therefore do not belong to traditional Japanese products.

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