Culinary traditions of different Nations rarely not at all comparable with the peoples of neighbouring countries. To this rare exception is Japanese cooking, which significantly differs not only from European but also from the traditions of neighboring Asian Nations. The Foundation of cooking is the respect to the original view of the products and high demands for quality.
Origins of cultural traditions historians consider laying on the altars of the kami of the best gifts of the seas, fields and mountains while maintaining its poetic relationship to the products in the form of gifts of nature. The emergence of the concept of dishes related to rice cultivation and the name gohan means food, and transformed into the modern concept of cooked rice. Historically gohan was limited to the equivalent of bread and served as a basis to prepare the condiments, beverages and confectionery. These include sake or rice vodka, Shochu as moonshine and mirin or sweet sake. Rice is the base for cooking the sauce, pasta and bukusu or beer. The peculiarity of cooking rice is the observance of the canons in the absence of salt, spices, oil and clean product type in a defined proportion with water.
To traditional national centenarians are the gifts Continue reading
Korean salads – with a sophisticated spicy Oriental taste of vegetables, fruits, mushrooms, citrus in the first place are swept from the table. Therefore, the harvesting of these popular recipes to give delicious taste and to serve a table, as well as to guarantee the success of the owners and delight visitors. Bright colors and various shapes of the dishes are complemented with traditional dishes and give a special “flavor” festive feast.
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A rich selection and unique recipes from chefs from Korea make it a worthy place to showcase restaurants, cafes, eateries, shopping, cooking, catering. Eastern meals are prepared not only with fresh vegetables, carrots, beets, eggplants, cabbage, cucumbers, but also special of marinated, pickled, Continue reading
Japanese cuisine is not only sushi. This spice, color and attention to detail, and each meal a feast for all the senses. Equally important is the taste, smell and appearance of food.
The most important ingredient in Japanese cuisine is fish, and the significant role (both in Chinese) plays the number 5, and why? Because there are five tastes: sweet, salty, sour, bitter, and spicy; the five sensations: the shape, smell, sound, touch and taste; the five basic colors: white, black, yellow, blue and red. The Japanese daily apply these principles, and therefore in the diet.
The philosophy of Japanese cuisine based on natural taste, so it is very important to high quality ingredients and the best fresh food taken at the right time. Japanese cuisine is rarely used long-term heat treatment, e.g. roasting, stewing. The Japanese believe that the taste of veggies better raw. Most often to prepare meals in a simple way, not to mix the flavors, or dishes.
Japan the richness and variety of flavors depending on the region:
Northern Hokkaido is therefore the most used seafood.
Jonsi – Northern part of the area dominated by rice and sake.
Tokyo and the Central area and its surroundings do not have regional features. Here, however, the best gastronomic centers of the best restaurants
Kansai and West Japan is a very important region for Japanese Continue reading