Japanese Cuisine - Not Only Sushi
We continue our journey through the unknown country of Japanese cuisine. After all, it is not only sushi that has become for us the personification of Japanese cuisine. If you still have not decided to cook them at home, then you should try other dishes that are very simple to prepare, because the Japanese strive to preserve the original properties of the products, since they believe that nature is the main creator. Therefore, here you will not find complex sauces and processing techniques, all dishes are prepared quickly enough.
The popularity of Japanese cuisine around the world is largely due to the special attitude of the Japanese to food - all products must be healthy and freshest. It is safe to say that the longevity of the Japanese nation is directly related to what they eat. For example, according to statistics on cardiovascular diseases, the Japanese suffer less than residents of Western countries.
The Japanese diet is based on rice, vegetables, fish and seafood. However, the Japanese are not vegetarians. Under the influence of Chinese cuisine, beef or pork dishes have always been found in Japan, and today their popularity is growing. For example, a dish of sukiyaki beef is very much loved by many Japanese and Europeans. The finest meat slices are boiled in boiling broth or oil with seaweed, add miso, onions, carrots, celery, vegetables, as well as sake. To shade and enhance the taste of the dish, soy and a raw egg are served to it.
Many restaurants prepare delicious Japanese yakitori kebabs from small pieces of chicken, meat, liver or vegetables strung on short skewers. The penetration of Buddhism into Japan in the VI century with its strict prohibitions on eating beef and pork led to the fact that Japanese cooks began to string only poultry meat on skewers. Moreover, balls rolled from chopped meat, offal, and chicken skin also went into the roasting. Therefore, kebabs and received the name "yakitori" (fried bird). The Meiji bourgeois revolution (1868) abolished many of the prohibitions, and the influence of Buddhism, which gave way to Shinto less picky about food, was weakened. This affected, in particular, the taste of the Yakitori. Beef and pork reappeared in tavernas. The secret to the special taste of these kebabs is in a special sauce that sprinkles the meat.
Another masterpiece of Japanese cooking is tempura. This is a way to cook fish and vegetables in a light dough that turns white when fried in boiling oil. By its origin, the dish is borrowed from European cuisine. In the sixteenth century, missionaries from Portugal arrived in the Land of the Rising Sun, and they introduced the Japanese to the original way of cooking vegetables, fish and seafood in batter. However, like much more, borrowed by the Japanese from foreigners, tempura over time fully adapted to local tastes and habits. Now this dish is with a truly Japanese taste - delicate and refined.
If you decide to cook a Japanese-style dinner, do not forget about the main thing - Japanese food should be not only tasty, but also beautiful. The classic of Japanese literature Tanizaki Junichiro wrote: “... until that time I ate miso soup, not paying particular attention to it, but when I saw it served in the dim light of candles in varnished dark cups, this thick red clay soup acquired what it’s a special depth and a very appetizing look. ”
We continue our journey through the unknown country of Japanese cuisine. After all, it is not only sushi that has become for us the personification of Japanese cuisine. If you still have not decided to cook them at home, then you should try other dishes that are very simple to prepare, because the Japanese strive to preserve the original properties of the products, since they believe that nature is the main creator. Therefore, here you will not find complex sauces and processing techniques, all dishes are prepared quickly enough.
The popularity of Japanese cuisine around the world is largely due to the special attitude of the Japanese to food - all products must be healthy and freshest. It is safe to say that the longevity of the Japanese nation is directly related to what they eat. For example, according to statistics on cardiovascular diseases, the Japanese suffer less than residents of Western countries.
The Japanese diet is based on rice, vegetables, fish and seafood. However, the Japanese are not vegetarians. Under the influence of Chinese cuisine, beef or pork dishes have always been found in Japan, and today their popularity is growing. For example, a dish of sukiyaki beef is very much loved by many Japanese and Europeans. The finest meat slices are boiled in boiling broth or oil with seaweed, add miso, onions, carrots, celery, vegetables, as well as sake. To shade and enhance the taste of the dish, soy and a raw egg are served to it.
Many restaurants prepare delicious Japanese yakitori kebabs from small pieces of chicken, meat, liver or vegetables strung on short skewers. The penetration of Buddhism into Japan in the VI century with its strict prohibitions on eating beef and pork led to the fact that Japanese cooks began to string only poultry meat on skewers. Moreover, balls rolled from chopped meat, offal, and chicken skin also went into the roasting. Therefore, kebabs and received the name "yakitori" (fried bird). The Meiji bourgeois revolution (1868) abolished many of the prohibitions, and the influence of Buddhism, which gave way to Shinto less picky about food, was weakened. This affected, in particular, the taste of the Yakitori. Beef and pork reappeared in tavernas. The secret to the special taste of these kebabs is in a special sauce that sprinkles the meat.
Another masterpiece of Japanese cooking is tempura. This is a way to cook fish and vegetables in a light dough that turns white when fried in boiling oil. By its origin, the dish is borrowed from European cuisine. In the sixteenth century, missionaries from Portugal arrived in the Land of the Rising Sun, and they introduced the Japanese to the original way of cooking vegetables, fish and seafood in batter. However, like much more, borrowed by the Japanese from foreigners, tempura over time fully adapted to local tastes and habits. Now this dish is with a truly Japanese taste - delicate and refined.
If you decide to cook a Japanese-style dinner, do not forget about the main thing - Japanese food should be not only tasty, but also beautiful. The classic of Japanese literature Tanizaki Junichiro wrote: “... until that time I ate miso soup, not paying particular attention to it, but when I saw it served in the dim light of candles in varnished dark cups, this thick red clay soup acquired what it’s a special depth and a very appetizing look. ”
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