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Japanese food. Japan

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 food.

Kyoto is considered the birthplace of Japanese culinary culture. This is the place where the best restaurants are in the old style. The specialty of the region, Udon noodles and beef, cooked for example, in soy sauce.

Southern Shikoku and Kyushu is the region in the course of the year, with fresh fish and shellfish. Kyushu is also the largest producer of shiitake mushrooms.

Traditional Japanese Breakfast consists of a bowl of warm cooked rice, omelette tamago, and fish.

Japanese rice dishes Gohan, sometimes noodles (buckwheat or wheat). The name of the dish is not from a component (such as, for example, in our fish and chips), but the amount of additives.

For dessert: Japanese green tea, tea ice cream or mousse, or fruit. Colorful cookies with agar or rice flour.

For Japanese Housewives there is no greater pleasure than aesthetic pleasure to guests.

Fresh fish and meat is almost always served in small thin pieces. Thus, the food given here is in small portions. Green wasabi – Japanese horseradish that grows under water, algae, seaweed, tuna steak, fish or meat poisonous fugu.

Japanese cuisine is one of the most important Japanese cultural elements, is a mystic ritual and the attainment of harmony with nature.

In Japan, popular dishes, cooked right on the table. Soup, cooked in pots, heated by charcoal and meat, fish and vegetables also cook on the dining table.

Next to soy sauce, tofu (bean curd), seaweed, and rice wine is the national dish.

Japanese kitchen: beautiful, clean, elegant, thin. Simple but luxurious, elegant, fashionable.