Japan Traditional cuisine

Japanese cuisine - one of the most original and distinctive in the world. Japanese food is very simple, heat treatment is minimal, and maximum attention is paid to the preservation of the natural appearance and taste. Often, all cooking is as simple as cutting a product, without any processing, mixing in one dish large number of ingredients does not run. Another feature - a characteristic ritualism of the process of absorption of food - enough that the menu must be different depending on time of year, so still plenty of rules of conduct at the table and treatment devices are usually put into a dead end, most Europeans.

Basis of Japanese cuisine - steamed rice, which is absolutely not salted, but is accompanied by a variety of sauces and condiments. It is served in separate dishes for almost all dishes as a garnish, but often used as a separate dish, varying taste with spices. The most popular dish of rice, of course, "sushi" (sushi) - rice balls-rolls with different fillings (over 200 species), as well as rice balls, onigiri, or rice cakes, mochi. Equally popular special variety of rice noodles from buckwheat flour - "soba" (Sobolev), which serves as a cold or hot, fried and boiled in broth with vegetables. Also good and plain noodles "udon".

The favorite food of the Japanese have long been a fish and seafood. Often they are consumed raw or even alive, but a lot of recipes and carefully processed seafood. Such dishes as sliced raw fish, a hedgehog, or shrimp with sauce of soy sauce and green horseradish - sashimi, fish in Batter, tempura, fish cakes, shrimp in pastry, a small live cuttlefish "odori-gooey", a fish-fugu , one of the varieties of sushi - "Chirashi-sushi, pasta from seaweed, fried eel, unagi, rice cakes with raw fish and seaweed" Norimaki "and many other authentic dishes brought Japanese cuisine famous worldwide.

Any meal traditionally begins with a soup ( "Sioux-mono"), which nasschityvaetsya great variety: meat or fish soup "nabe" and its variants - "sukiyaki and shabu-shabu" soup "miso" or "misoshiru" from same name soy paste, potato soup potetto "fish soup" suymono "," ramen "and others from the vegetables most widely used such simple products, such as cabbage, cucumber, radish, bamboo shoots, turnips, eggplants, potatoes, soybeans, etc. ., and it is vegetables are the least processed. Vegetable fritters "Okonomiyaki", various salads, mushrooms, matsutake, Japanese horseradish, wasabi, dried seaweed "nori", edible chrysanthemum leaves, pickled ginger, spinach, goma "and soy cheese" tofu "is quite popular in any season.

Meat consumed in the country are always relatively small, so most of the dishes from or borrowed from other cultures, or for a long time considered "elitist". The most popular original omelets (omrays "), stewed meat and potatoes" nick-dzaga ", Japanese barbecue" yakitori "meat" midzutaki "in Japanese chicken, egg strips, tamago, liver in Japanese and others

As soft drink common ground ice with fruit syrup "measles". Japanese Favorite drink - green tea, consumption of which is also accompanied by a special ceremony, cha-no-yu ". Recently became popular and black coffee. Because alcoholic beverages are traditional rice wine, sake and beer, often also from rice.