Kitchens of the world related to the worldwide intangible cultural heritage UNESCO, not so much. The pearl of this collection is Japanese cuisine. Little plates of all kinds of shapes on the table, small pieces of food, which are comfortable to capture with chopsticks and send to mouth, understandable appearance Ingredients, of which the meal consists - this expresses the desire of the Japanese to the elegance of design and aesthetics. Japanese care to detail is traced in their attitude to food: young people serve a bigger portion than the elderly because of different metabolism, food in the winter time is different from summer, dishes turning into real art.

Simplicity, ease of preparation, freshness of products - the basics of Japanese cuisine. The usual grocery store on the corner or elite restaurant in the city center will offer its customers the same fresh food. In Japan, the food and offered for sale has a shelf life of no more than a day. I can not even believe that everywhere the beloved and famous Japanese cuisine was once closed for the world due to the policies of the national maitility held until 1868.

Cook history

The earliest testimonies of Japanese cuisine will go up to the times of the Mesolitis and Neolithic, when the main diet of the Japanese of that time was fish, various types of millet, mollusks. Even then the Japanese used pots in which all sorts of chowers were cooked. The famous Japanese dish of a Xamba Xabu, which is also called a "dish of one boiler", dates back to the period. Archaeologists who conducted excavations in Japan noted that even then people used natural refrigerators in the form of deep holes and preserved salt products.

The main product of the kitchen - rice - in Japan began to cultivate in the III century BC. e., moreover, rice was not only a food product, but also a monetary unit, measure of remuneration of samurai to end XIX. century. Rice reserves talked about the material viability of the family. In the 6th century, China had an impact on Japanese cuisine, the foundations of a tea ceremony were laid.

In the same period, Buddhism penetrated into the country, and therefore, in 675, a law prohibiting meat consumption. The prohibition disorder was punished by the death penalty. True, the prohibition itself spread not to all types of meat. For example, the meat of wild pigs and deer could be continued to be impunity. In 752, fishing was also forbidden. Fishermen remained without work and source of food. But that the fishermen do not die from hunger, the imperial house dated them with a certain amount of rice annually. Food sticks are not a Japanese invention. Their Japanese borrowed from the Chinese, as well as the recipe for soy sauce and noodle Udon.

"Rice was not only a food product, but also a monetary unit"

With the beginning of the aristocratic era, which began from 710 after the founding of the constant capital in Nare, Japanese cuisine acquires the traits inherent in it. Kushany under the imperial courtyard is elegant and underwent, the refinement and external aesthetic dishes are valued, and not their abundance. All that is on plates, acquires a certain symbolism, the color of the dishes is determined by the season and occurring events.

Before the appearance of the first Portuguese in Japan in 1543 sweets, as such, were absent in the diet. Although sugar was opened by the Japanese in the VIII century, he was considered a medicine from the lung disease and did not use it in food. Most often, fruits, chestnuts, honey performed sweet to tea. Everything has changed with the appearance of Europeans in Japan. Sweet candy, caramel, cookies and lollipops - "Sweets of southern barbarians", which the Japanese tried to incline to Christianity. Japan is again closed from around the world in 1639 and opens west only after 1868. Bakery, steak houses, brewery, shops with ice cream and chocolate, coffee and wine shops - all this came to Japan and became cospace among young gourmets and intellectuals. Cheeses, milk and oil appeared due to the popularity of the dessert cheesecake not earlier than the 1970s.

But the American hamburgers were not destined to flood the market. Back in 1958, Ando Muofuk came up with a revolutionary instant noodle in plastic glasses, which all Japan loved, and not only she. Japanese food traditions lose relevance in their own country, but suddenly the Japanese find that it is their kitchen inspires the whole modern world. In the internship to Japanese chefs were poured from all over the world. After all, the line in a resume that you have passed training from the Japanese chef increases your competitiveness.

Japanese ugliece

Nutrition outside the house has gained its popularity in Edo era at the beginning of the 18th century, when the population of the city (which in the future is renamed Tokyo) twice the population of the then Paris and the main part of the inhabitants were unmarried men and visitors provincials. Many of them juts in small rooms and was simply advised. This gave a powerful push of the fast food industry. In 1751, the world's first restaurant opened in EDO. The ability to understand as a meal began to be considered a matter of honor. In Edo, Osaka and Kyoto began typing first booklets with restaurants' estimates.

In modern Japan, the main feature of the catering, distinguishing it from the rest of the world, has become the tradition of putting out the showcase from the entrance of the main dishes and prices for them. Green tea will be supplied to food, and the tips will consider insult - they are not accepted here. Often you can see the picture, as the Japanese waiter catch up on the European Street to give him the tips, which he left the habit.

"Often you can see the picture, as the Japanese waiter catchies on the European Street to give him the tips, which he left the habit."

All active life in big cities occurs around the metro stations and train stations, so most cafes and restaurants are concentrated there. Prices for food can be both quite reasonable and indecently high. It all depends on the level of the restaurant, the range of dishes and quality of service.

Inexpensive I. delicious option There will be a snack for a tourist with sushi, organized by the principle of the conveyor, where small plates pass by you and you can take what you like right from the tape. The cost of dishes is determined by the color of the plate. After graduation, the waiter counts the amount and color of the plate, fixes them in the settlement check, which you pay at the checkout when leaving the institution. The order is usually performed using the electronic display installed near each table.

It happens that the cafe only offers the options for complex nutrition and change anything in the claimed combinations. For example, if you want to meat with vegetables, a bowl of soup, but without a rice rice, don't even hope that you will understand and fulfill your wish or adjust the price. There is a menu and everything, no other positions are provided.

"In 1958, Ando Muofuka came up with a revolutionary instant noodle in plastic glasses, which all Japan loved, and not only she"

Superstition / Habits / Signs

A number of rules are connected with chopsticks for food in Japan. For example, women can eat only with sticks, while men are permissible to eat some foods with hands. It is impossible to insert sticks vertically in food, especially in rice, so do it only at the funeral. The plates do not move the plates, do not indicate, do not clamp them in the fist and do not put them across the bowl. Before you ask the additive rice, sticks should be put on the table.

Before the meal, it is always uttered to pronounce "pleasant appetite" and a wet warm is served, and sometimes hot Towel Osibori to wipe hands before meals. It is impossible to get up from the table with an abdicted rice in a bang, rice eat up to the last grain.

Dishes

Japanese dishes can be divided into three groups: dishes with rice, dishes with noodles and dishes with fish and meat. Power heat treatment It varies from completely raw meat and fish to products roasted in a grain on a big fire.

The Japanese noodle is three species: Raman, Udon and Sob.

Raman Brought to Japan from China. In essence, it is noodles in broth. Most often, in chicken, but it also happens in a pig or broth from seafood. Recently, vegetarian ramen is also gaining popularity. Noodles for Ramene is made of wheat flour with the addition of eggs.

Noodles Udonmove from wheat flour, but without adding eggs. At the expense of its composition it is preparing a little longer than noodles for Ramene, but is more nutritious. Unlike Ramene, Udon's noodles use as in the form of an independent dish with soy sauceand as part of soup.

Sob It is made of buckwheat flour sometimes with the addition of wheat. This is a famous dish with the era of Nara, when he was served on tea ceremonies. Usually, they use cold with seasonings and soy sauce, but sometimes added to hot broth.

Singing noodles of any kind, in Japan, it is customary to combine, thus showing that the dish is delicious.

Tampura- Shrimps, fish and seasonal vegetables, roasted in a grain. Use it with a broth from soy sauce. This crisp dish was brought to Japan Christian missionaries.

Sukiyaki - "The dish from the boiler", as well as Xyabu-Xyaba, is preparing in a saucepan right on the table. Thin slices of beef, noodles, tofu and vegetables. Nothing difficult, but the taste is very refined.

Xiaba Syaba - The principle of cooking is close to Sukiyaki, however, a thin piece of meat is lowered into a pot of boiling water, due to which the excess fat and calorie dishes are removed from meat. The bulb with meat is traditionally seasoned onion, cabbage and vegetables.

Sushi, well-known and beloved by all, originally looked at all. Previously, rice and fish carefully marinated and left at least a year, and most often, three - before eating. The modern view of the sushi gave samurai, appreciated the taste of raw fresh fish. It is due to their taste to the preferences of the sushi became a kolobom from rice and a piece of fish. As a rule, sushi is dipping in soy sauce and seasonable Vasabi "Japanese horseradish". We are accustomed to seeing Wasabi on the table in a separate clay, in Japan, Vasabi put immediately inside the sushi. It is believed that different types of sushi costs to climb pickled ginger to fully feel different tastes.

Sashimi - Sliced \u200b\u200bfillet of raw fish of various species, which is eating loose in soy sauce. Often with Sashimi serve Daikon - Japanese radish, which helps to fully reveal the taste of the fish.

Japanese Curry - The only dish with rice, which eating spoons. The dish came to Japan from India and positioned as English (at that time, India was the colony of Great Britain). In the future, the Japanese transformed Curry Sauce under their own taste and now this dish cannot be called Fusion Version of Indian, the taste of sauce is completely different.

Yakitori. - Favorite snack for alcoholic beverages in Japan. Chicken meat, vegetables and mushrooms on bamboo speakers, grilled with coals. Mini-kebabs are offered in numerous Pubs Izac.

Tonkatsu - Super popular Japanese cafe disnder. Just like Tampur, roasted in deep fryer, but is a pork chop and is not served with soy, but with another, a little sweet taste, sauce.

It is impossible to bypass the delicacy - fugue which is considered to be food for lovers of extreme. After all, only a drop of poison contained mainly in the liver of the fish, can bring gourmet to full paralysis and fatal outcome. All cooks preparing a fugu fish have a special license for its preparation. According to the Japanese tradition, the cook, poisoning the client, is obliged to make Harakiri, however, is it true today? That is the question.

The second famous Japanese delicacy is considered marbled meat. The meat of bulls is obtained especially gentle and mild due to the fact that they are almost not released from the stall and generously sing beer.

Well, of course, Vagashi.- All sorts of Japanese desserts based on rice, legumes, agar-agar. It is difficult to call them sweet in the usual understanding, but accustomed to both the taste of Vagashi and disconnect for yourself, it is already difficult to abandon them.

Alcohol

The technology of cooking the most famous alcoholic beverage - Sake - looks like a cooking beer, but the number of alcohol in the Japanese sake vodka is three times the "degree" of beer. Sake is also called rice wine due to rice and water as part. Sake drink heated - to achieve rapid intoxication, or chilled, which is more familiar to Europeans. Sake is considered a drink for smart, since the studies of Tokyo scientists suggest that the IQ indicator daily consumes this drink is higher than those who abstain from it.

No less popular alcohol in Japan is beer, advertising which is usually decorated with pretty smiling Japanese in short skirts. Also discouraged the location of the whiskey from the outside. Low alcohol fruit drinks are popular among young people. Fruit-berry wines that are contemptuously called "ink", in Japan made from plum ¬- Unlike ours, they have their own refined interesting taste.

Fast food

The most popular Japanese way to eat - buy Onigiri. This is a triangular rice pie with filling (salmon, chicken, caviar, egg, vegetables, and so on). Once the peasants took oniuri with them in the field, and now children take them with them to school and for a walk.

Oconsionics - "Japanese Pizza". Only the basis of it is not from the dough, but from chopped cabbage, bonded with raw eggs. In the form of filling use noodles, seafood, vegetables. Fast and economical meal, supplemented by sweet sauce and dried by dried fish.

Takaki - small flour balls with pieces of octop meat inside. Sauce and dried fish are the same as in osoneque. Usually, the tanks are sold for 6 or 9 pieces. It seems that this snack can only be "climbing the worm", but despite its size, takoyaki - very satisfying meal.

"Many of them juts in small rooms and it was simply nowhere to prepare. It gave a powerful push of the fast food industry "

Bento is a variant of hiking lunch. It is a box divided into sections in each of which there are various ingredients. Initially, Bento was sold at the station railway stations for travelers who had a long way. Banito base - rice and various mini-dishes (meat, fish, vegetables). Previously, caring wives and mothers were engaged in their preparation, now they can be bought in any supermarket. However, to take out a wooden box of Banto from Japan as a souvenir will not work. They are considered national heritage and prohibited for exports.

In addition, the street food of Japan is presented roasted squid, fried corn, pancakes such as French pancakes Crepe, fried chestnuts, buns made of dough, coiled with meat filling of niku-man, chicken on a chopstick-yaki, kebabs from different types of meat and bizarre forms of Tofu. Hungry in Japan, you definitely won't stay!

Photo by Lady and Pups I am A Food Blog, Fitness On Toast

Japanese cuisine is becoming increasingly popular in all corners of our world. However, those dishes and products that are used in restaurants around the world cannot be compared with the national cuisine of Japan, which is preparing local chefs. These dishes are distinguished by originality and their own specifics, so always attracted much attention among tourists.

The main ingredient of Japanese cooking is boiled rice without salt, which is watering various sauces and spices. Rice in Japan is served as a side dish to any fish or as a separate dish. Since Japan is located on the sea coast, the favorite products of the locals are all sorts of fish and seafood, which eat both raw and treated.

When visiting Japan, do not expect food familiar to you - meat dishes or vegetable salads, Here you just just do not find. Although the Japanese are not used a large number of Meat in their recipes, and then these are borrowed dishes from other countries, and find them is quite rare.

What dishes are worth trying to try in Japan, for example, the investigating the country's gastronomic side.

The most popular dish is ramen.

In Russia, this dish is practically known to anyone, however, the Japanese eat it almost every day. It is believed that Ramen is the food for the poor, as the wheat noodles and broth are included in the frame, usually fish, but sometimes used meat. A little similar dish, more close to us is Lagman, although it turns out more free. Soup Ramen is considered useful and healthy foods that all residents of Japan with a big hunt consume.

Almost all are familiar with this dish, because in Japanese restaurants of Russia, and all other countries this dish is the most popular. In Japan, "Sousse", as it is correctly called local, eat as a snack. Sust is small rice balls or rolls with a variety of stuffing. Sometimes sushi is served as raw fish with rice and soy sauce. Also in additives to rigs can be some types of algae, vegetables, eggs, salted or smoked fish.

Like all Japanese dishes, Donburi is preparing very simple - this is a dish of vegetables with rice, meat or fish. Lay everything into the deep bowl layers: first rice, then meat and top of vegetables. If you add a bow and beef here, there will be a completely different dish - Gyudon, and the addition of tempura turns it into a thin-touch.

This name is also in many hearing, although they prepare it mainly in Japan. Most often, this food is prepared for children to school as lunch or take a picnic with you. Onigiri looks like sushi - it is also a rice ball with fish or pickled plum, wrapped in extruded algae. Finished onigiri can be found in any products store of Japan with a wide selection of stuffs.

These are vegetables in the batter. Cooking Tempura does not take much time. Vegetables or seafood dip in cary and fry them in deep. When filing, the finished dish is watered with soy sauce or a special mixture of sugar, fish broth, sweet wine and other ingredients. Most often for tempuras use shrimps, potatoes, onions, bamboo and bell pepper.

This is a simple dish, which is fried rice with the addition of vegetables or soy sauce. At home, meat or fish, eggs, onions and special seasonings are added to the pics and a special seasoning. Such a seasoning is sold in stores, so you can try to make a national dish of Japan on your own.

This is a popular Japanese soup from meat and vegetables. Sometimes you can see in stores such a dish with a broth from soy sauce. It also happens a lot of various options for its preparation, for each of which has its own name.

Do not be surprised, this dish came from India, but his recipe is somewhat different. It is served in the form of boiled rice, on top of which carry sauce is laid with vegetables and meat. This sauce is different from Indian his taste, it is considered sweeter. The Japanese love this dish, which can be tried in any cafe or restaurant.

Another popular dish in Japan is grilled chicken grilled. It is cut on enough small pieces and sit on the spanks. Yaki can be bought in restaurants and on the streets of the city, especially during the holidays and festivals.

It is worth recalling that the whole food, except for soup eating special chopsticks. For tourists, it is often difficult to eat rice with the help of sticks, but the Japanese are managed by no worse than we fork. Ask usual for us cutlery in Japan restaurants is disrespect for their culture, and most likely there are simply no such devices. There is a Japanese etiquette, according to which it is forbidden to compress sticks in the fist, as it is regarded as a threatening gesture. Also, it is also impossible to transfer with chopsticks to another person - in Japan, they do only when cremation of the deceased and banned in all other situations. Another one an important rule It is the position of sticks on the table - they must always lie in parallel to the edge of the table on a special stand, a plate or just on the surface of the table.

Separate mention deserve drinks of Japan.

The main alcoholic beverage of the country is Sake, which is also called rice vodka or wine. This drink is absolutely colorless, but the taste of each manufacturer can be different. Many alcohol connoisseurs distinguish the taste of soy sauce, cheese, mushrooms, or some fruits. Every year on October 1, the whole country notes a new sachetel year and begins to taste different varieties of this drink.

Beer is considered another popular drink of Japan. You can buy an alcoholic drink in the store or restaurant only if there are 20 years have fulfilled.

And of course, Japan is famous for its tea ceremonies. Japanese prefer to drink green tea. And every day this action turns into a certain representation, which has become part of the local culture. Many tourists want to participate in the process of a tea ceremony, which is carried out specially trained Tea Cause masters.

Udon (wheat noodles)

The Udon noodles is used in soups, as an integral component in complex dishes and as an independent dish, usually in liquid sauce, with the addition of various seasonings. Most often noodles are made from wheat flour, but its special types are prepared from other products, including legumes.

It is about the pile of a smoky soup with noodles, the Japanese is dreaming. Photo 4563_pic with Flickr

Usually, the Udon is served hot, for example, in SUP KAKE UDON, which is made on the basis of Daisy broth, seasoned soy sauce and myrine and falls from above green Luc. Also, KEMPUER, Tofu, fried with sugar, myrine and soy sauce, or Camabooche fish sticks can add. To taste you can add City Togarasi.

Soba (buckwheat noodles)

Dish with buckwheat noodles. Photo N-ino with Flickr

SOF - a national Japanese dish in the form of a long brown-gray noodle from buckwheat flour, known since the middle of the XVI century. It is served most often to the table cooled without broth, with a sauce on a special dish, and sometimes with hot broth as a soup-noodle.

One of the ways to eat the buckwheat noodles is to dip it into the sauce, seasoned with vasabi, dycon radishes and sliced \u200b\u200bsmall stripes with a green bow.

Tofu.

Tofu on the right. Photo Alansangma with Flickr

Tofu is soy cottage cheese, resulting from adding concentrating substances (Nigari) to soy milk. There are many varieties of Tofu, but all of them can be divided into two large groups:

• solid Tofu (MOMEN) - it is easier to cut, perfectly combined with most products, contains more protein than mild tofu and consistency resembles Mozarella cheese;
• soft Tofu (Kinugosi) is better suited for soups, sauces and desserts, the consistency resembles pudding.

Miso

Plate with miso soup. Photo Nipotan with Flickr

Misho - food product used in traditional Japanese cuisine who came from Korea. Along with rice is the cornerstone of Korean and Japanese cuisine, or rather, the tradition of feeding. No home desk do without miso, be it breakfast, lunch or dinner.

In Japan, there are more than 100 varieties of miso soup. Each species has its own special taste and is completely different from the rest.

Misho can be classified differently, for example, based on rice and at a soybean, barley and venue, or founded only on a soy pasta. In addition, miso varies both in color.

• Miso from Risa

  Today is 80% of the MISO, produced in Japan, is a mission from rice. From the north to the south in different areas make miso, but there are significant differences between different species and varieties of miso in color and taste.

• Misho from soy

  This miso is made from soybean and salt. His preparation is considered original. Mamemiso is made in Prefectures of Aiti, MIE and Gifu, and is a local product of these regions.

• Misho from wheat

  Misho from wheat did for home consumption, it is different called "Inaka-Misho" (village MISO). It is more often done in the northern part of Kanto district, in the regions of Tiugoku, Sikoku and Kyushu.

Takomi Gohan. Photo by Yuichi.sakuraba with Flickr

According to one of the Japanese recipes, rice should be cooked in a strong flavored broth along with other different components. Such a dish is called Takikomi Gohan (Takikomi means "cooked together", and Gohan - "Rice"). Components - vegetables and maybe some meat - impregnate rice and give it a juiciness, besides the bowl of rice thanks to these components it looks more colorful. In the old days, Rice was dear, and to stretch pleasure, the chefs often prepared it with vegetables like Daikon radish, with potatoes, beans and cereals such as millet and fox. Boiling rice with other ingredients and served as the basis for different species Takomi Gohan.

Tamago Yaki

Tamago-Yaki. Photo ORIMO with Flickr

Tamago-Yaki in Kanto style with characteristic pleasant eyes with brown labels, like meat, which has grown, pre-roasting. The taste is very sweet.

The Japanese love Tamago-Yaki very much. It is done, whipping chicken eggs, and then mixing the broth, in which there is sugar, soy sauce, salt and, possibly, other seasonings. The mixture is fry, turning several times when cooking.

O-Hagi.

O-Hagi - a pair of adhesive rice cakes, as a rule, coated bean paste adzuki.

O-Hagi. Stock Foto Cookiem with Flickr

In old days, O-Hagi usually did a hand at home, but now it became more familiar to buy them at a local store selling traditional Japanese confectionery. They are quite popular and often stand in shop windows. The peak of demand falls for periods of spring and autumn equinox. At this time, even small shops sell thousands of O-Hags per day.

Onigiri

Onigiri. Photo Keatl with Flickr

Onigiri is a Japanese dish, prepared from rice, elminated in the form of a triangular or round form. Usually, oniigi is put in filling and wrapped in a leaf of dried algae Nori. The filling can also be evenly adhered in rice, and as a wrapper instead of nori, lettuce leaves, omelet, and even slices of ham are used. In Japan, Onigiri is common and popular so much that there are specialized shops that only oniii.

Vasabi.

Wasabi field. Photo Tanaka Juuyoh (中 十洋) with Flickr

Real Vasabi, also called Honvasabi (which is translated and means "real Vasabi"), can only be found in Japan, but also it grows in special conditions: in running water and at a temperature of 10-17 degrees. That is why he is so expensive and so appreciated. Without Vasabi, the little Japanese dish and most often wasabi are mixed with soy sauce or (in the case of sushi) make a thin strip on rice.

Given the complexity of the production of Vasabi, one can boldly say that in the limits of Japan, not a real Wasabi is used in any restaurant. And the seasoning is used there, prepared from the Veataby Daikon vegetable. So the vegetable was called in Japan, where he was delivered from somewhere from Europe and relatively recently. In Europe itself, this type of horseradish is used as seasonings to the roast bending, and in Japan, Vasabi Daikon is mainly grown on Hokkaido. Of course, Vasabi Daikon and Honvasabi - absolutely different plants, but also taste, and they are almost the same. And considering the simplicity of cultivation and low cost of vegetable, no wonder that Vasabi-Daikon got the wider distribution.

Tampura

Different types of tampura on the counter. Photo IsTolethetv with Flickr

Tampur is prepared from a variety of products. One of the most popular is the ebi tampur cooked from fresh shrimp. Vegetables prepare in the batter (most often this asparagus, sweet pepper, cauliflower), Sweet fruits, fish, other seafood, less often - meat.

Tampur is usually served with a side dish with a straw straw of the Daikon and Algae, as well as with soy sauce and Vasabi.

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Without exaggeration, it can be said that Japanese dishes cause genuine interest among the European person. The unusualness of dishes on taste and aesthetic parameters attracts an increasing number of fans and the passion for Japanese cuisine quickly spreads throughout the world.

Now you will not surprise the Japanese food and specialized restaurants grow like mushrooms. We can safely say that Japanese cuisine is a paradise for gourmet and fans of healthy food.

What is very common and popular with us, for example sushi, rolls are not a characteristic daily food for the Japanese. Often what the Japanese eat is much easier. Even on the example of what our Japanese teachers are treated at various thematic meetings, we can conclude that the Japanese prefer utility in food and I probably would prefer our food, more rich and bright to taste.

But I also love very much and, if either, either I do not miss the opportunity to visit Japanese cuisine.

As an example treated us (buckwheat noodles), boiled with a finely chopped nori (algae), it was possible to add, if desired, Vasabi and soy sauce. The other time it was bean (aduzuki) with a filling and with the addition of something white, like balls from rice flour. Traditional sweets are also made with the addition of rice flour and adzuki is used as a sweet filling. And of course, traditional Japanese green tea.

And what prefer the Japanese? Today we will go from the north to south on the Japanese Islands and see the most delicious or rather not very well-known with us, but popular in Japan dishes.

Hokkaido - the northernmost and coldest island of the Japanese archipelago, what dishes are preferred here?

At preferred ... Actually, Hokkaido's chip is crabs, but today we will stop at the well-known Japan cheesecakes of Hokkaido Baked Cheese Tarts, in order to try hot cakes with cheese filling. The Japanese is built in line. Hokkaido is famous for its dairy products and three types of cheese are used to prepare cheese pies. The components of the cheese filling is a carefully protected secret.

Pies have an ideal balance between sweet and salty in combination with silky custard and a crispy crust, framing magnificence of cheeses. Cheesecare is eaten both in warm and frozen form, then the custard becomes like a popsicle.

Baked Cheese Hokkaido (Baked Cheese Tarts) is a trademark and is widely known outside Japan, in particular in Australia, the delicacy accounted for local residents.

The next dish is typical for Hokkaido - Jingisukan (Genghizhan) - you know such a Japanese dish of Gengizhan is its type - it is a fried lamb cooked on the grilled or dome frying pan with the addition of bow and various local vegetables - bulgarian pepper, green Luca et al. This dish is as popular in China and Thailand and although its origin is controversial, Japan is recognized as his home. Spring and summer on Hokkaido Picnic time and Gengzhan is the most popular dish of these seasons.

Favorite delicacy and mandatory souvenir with Hokkaido is the Rokkatei Marusei sandwich is a cookie or biscuit filled with white chocolate, raisins, butter made of milk produced on Hokkaido.

Raman is a sign dish of Japanese cuisine. In each region, prefecture and even in every cafe and restaurant, there is a kind of so popular dishes. Hokkaido is no exception. In winter cold months, a large dish of hot ramen is what is needed for peace and calm (the Japanese are large fans and even food fans, especially tasty).

Raman, cooked in Sapporo usually represents a rich broth and a lot of noodles with the addition of sweet corn. Typically for Hokkaido, when a long queue is built into the Ramanny.

In Takhokok, a corporate dish is considered はら (harakomeshi)

With the arrival of autumn, from mid-September to December, the inhabitants of the region of Takhoku, Miyagi Prefectures enjoy this tasty and refined dish. Literally, it denotes rice with salmon or rice with caviar. At this time of the year in the Abukum River begins, fishing salmon.

Rice is boiled on salmon broth and topped with caviar - I can assume that it is really tasty, at least it is very beautiful.

In the Kanto region, you can meet a very ambiguous dish Monjayaki

For local residents, this dish takes the palm of the championship to the title of the most delicious and at the same time the "ugly" no aesthetic dish. The principle of preparation of Mondziya is as well as, but they add a lot of seafood and jelly sauce, as a result of which the dish does not acquire a solid form, but remains soft and vague, which is not so easy to eat.

Sweets Okinawa and Kyusu

Dano is sweet balls on chopsticks cooked from rice dough. This very popular and favorite sweetness of the Japanese. Depending on which seasoning will be used in the preparation of DanGo, its appearance is determined and therefore the name, for example, if the Dano is from red beans or with aduzuka paste, it will be called en-dangot, and if with the addition of soaking flour, then its name There will be kinaco dano. Well, on Okinawa and Kyushu Dango traditionally make from pieces of raw sweet potatoes with the addition of moderately sweet Anko (red beans). All this turns into the dough and getting ready for a couple.

And Kyusu is famous for Tonalcu Ramen - pork bins are boiled for several hours while the broth will not turn into the jelly-like mass, then noodles, pork and spices meat are added to the broth. First, this dish arose as fast food for people who worked on fish market. Today, a special network of restaurants based in Fukuchok specializes in its preparation.

In Kagava Prefecture, the Sanukka Udon is the most beloved and common dish. There are more than 800 specialized restaurants and each taxi driver can provide the tourist information in which of the restaurants you can eat or try one or another kind of Udona Sanukka.

At first glance, I did not see anything unusual and "healthy" in the above dishes. Meat broths (about which they write that it would be better not to eat), cookies, noodles. On the other hand, a large amount of greenery and various algae is added to each dish, vegetable fillings predominate in sweets.

And what do you think you can call healthy food these beautiful Japanese dishes? Although, of course, in this article there was no goal to list exactly the "healthy" Japanese food. Personally, I really liked はら こ飯 (HarakoMeshi), I would gladly incorporate it in my diet if there was a Abukum River in which there would be selected salmon.

For a long time, many domestic social and domestic aspects of the life of the Japanese remained closed. Until the middle of the twentieth century, a little was known about the kitchen of Japan. Today, Japanese cuisine recipes with photos and detailed description can be found in any source (magazines, booklets, Internet).

Special Become

Recipes of traditional Japanese cuisine may seem unusual and differ from other Asian dishes. Minimum heat treatment, fresh products, small portions, etiquette - a brief description of Recipes for cooking Japanese cuisine.

The preservation of the initial, natural properties of the product is the main skill of Japanese chefs. Do not create, but find and open - the most important commandment of masters of the kitchen. But to prepare Japanese dishes at home, special skills and professional equipment kitchen will not need.

Main cast

The best Japanese cuisine recipes contain a small amount of products. For the Japanese phrase "Japanese cuisine" means commitment to the old products used in food to the breakthrough of cultural isolation.

The set of products is caused by the climate, the character of agriculture, the availability of the sea, seasonality.

Japanese cuisine recipes include:

1. Rice is the main ingredient, the food base of the Japanese. It is associated by S. general concept Food. Popular varieties with high adempurability (convenient to eat chopsticks). Rice dishes in Japanese cuisine an integral part of the national culture.
2. The products of the sea - Japan dishes are not idle without fish and other marine literality. Do not break the Japanese and algae.
3. Soya is a traditional product borrowed from China. In Japanese recipes national Kitchen It serves as a nutritional mass, in the form of seasoning (sauce), as the first dish (miso-soup) and as enzymes (beans).
4. Beans - acts in the ingredient for soups and filling.
5. Vegetation - widespread cucumbers, salad, cabbage, carrots. Peculiar: Vasabi, Daikon (unusual in shape and color radishes), bamboo are part of many sauces and side dishes. Thirdly will tell the site of Japanese cuisine.
6. Noodles - used several species of different compositions. SOF - buckwheat, tied - wheat, Udon - from wheat flour without eggs. Many recipes of salads of Japanese cuisine, soups and side dishes contain noodles as the main component.
7. Meat - National Japanese dishes It rarely contain. The product is later borrowing from Chinese and European recipes.

Necessarily form

Recipes of Japanese cuisine at home to master easy. More closely should be taken to design dishes. Food function is not only in body saturation. She must please the eyes and spiritually fill a person.

The Japanese cuisine menu with pictures will help create an appearance, which is not less attached than the freshness of the products. Learn Japanese dishes with photos. This will help you quickly understand and master the recipes for making Japanese cuisine.

Where is there?

We prepare Japanese cuisine with devices and utensils simple and aesthetic. Having considered the recipes of Japanese cuisine with photos becomes noticeable many forms and colors of national dishes. There are no traditional dining rooms. The exception is small, stylized sets for sushi and tea. The dishes are made of ceramics, wood and porcelain. Today there are plastic utensils. Simple dishes Japanese cuisine eaten simple dishes.

About the character of dishes

How to cook Japanese cuisine? For the preparation of some dishes you will need special accessories. For example, a rug from bamboo for sushi / rolls. Sometimes the manufacturing process itself is intricate. Teach the proper use of ingredients, the equipment will help video recipes of Japanese cuisine.

Everywhere rice

There are no categories of basic dishes in Japanese cuisine. Lunch consists of small portions of various evaches. Self simple recipes Japanese cuisine - rice dishes. It is drunk in unsolonged water, stirring with a wooden blade. Oil and seasonings are not added. The volume of water in relation to pics is calculated 1 / 1.5 liters.

Guhan - boiled rice can be used immediately by sprinkling a portion of salt, greens or sesame. The prescriptions of the National Kitchen of Japan, in the overwhelming majority, contain Gohan.

Interesting names of Japanese dishes. In addition to the indigenous name, consoles are used. Tyakhan is a Japanese pilaf, the bunch of "Ebi" means cooking with shrimps, and Tori - with chicken. In the list of Japanese cuisine there are not quite congestive (for Russian) names. Beef, fried on a special shovel - "Sukiyaki".

Recipes of Japanese cuisine with pictures explain how to cook food and make a portion. To study the preparation of sushi and rolls more often use video rollers. How to give sushi the necessary shape or competently roll the roll picture will not show. Sushi - Typical cold Japanese dishes.

Interest is not only Japanese cuisine, but also in the kitchen of the world. Details. Separate Japanese dishes are perfectly suitable for vegetarians. Read in this article.

On hot

The main component of Japanese soup - MISO (soy paste). Broths are prepared from fish, mushrooms and algae. Hot dishes of Japanese cuisine: pieces of meat, fish, vegetables and mushrooms can be fried in a grain, breadcrumbs, grilled or blade.

Salads.

The preparation of Japanese dishes occurs with minimal thermal processing of the ingredients (the composition and properties are saved). The recipe allows you to use plants, mushrooms, rice, seafood and meat. Fight salads soy sauce, sac and rice vinegar.

Sweets (Vagasi)

Culinary recipes of Japanese cuisine do not contain sugar and cocoa. The Japanese replace them with rice, algae and red beans.

Japanese cuisine recipes at home with photos are placed on sites visited by people who are fond of cuisine.