National culinary tradition of Japan
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 of the sea in the form of salmon, tuna, prawn, sea bream, octopus, squid, cuttlefish, oysters, clams and crabs. The kitchen includes fish in the form of sausage, cooked in sauce, in hot oil, fried on a griddle, in the form of sausages, over an open fire and dried. Japanese broth Dashi prepared on the basis of fish or seaweed, katsuobushi or dried flakes are characterized by a long shelf life, sashimi are slices of fish, decorated with vegetables.
A separate kind of national cuisine known even to the uninitiated gourmet is sushi or balls of rice and fish. Sushi varieties include nigiridzusi with slices of raw fish, makidzusi or norimaki stuffed with tuna and cucumber, oshizushi or hakozaki laid in a box form and decorated with fish and tirasidzusi sprinkled with pieces of vegetables, seafood and omelets.
Vegetable national cuisine is very diverse and includes not only traditional vegetables but also rare in the form of bamboo shoots, Lotus root, daikon or sweet radish, yams or potatoes, beans, gobo, or burdock root and shiitake or mushrooms grown on logs. Popular soybean in the form of tofu or cottage cheese and miso in paste form. From dominated by wheat noodles or Udon and buckwheat or soba. A special place in cooking given to pickles and marinades, salted everything, including fruit, with the use of rice bran and salt.
The short story is different meat cooking, since the resolution on the food preparation became available only in 1872. The most famous Sukiyaki with vegetables, mushrooms and meat cooked on electrogroove. Unique culinary creations and flavor combinations of national dishes that attract gourmets and lovers of various countries to study the history and the technology of preparation of traditional Japanese dishes.