The Japanese culinary tradition of Cuisine
Japanese culinary tradition is one of the most original in the world, and if Europe decides to appreciate her, he expects a lot of surprises. The basis of the Japanese cuisine are rice, vegetables, fish and seafood. Rice is Japanese bread, which is inconceivable without the traditional desktop. The cultivation of rice became a part of national ideology Shinto: the attitude to rice is a sacred character. The cultivation of this crop requires a lot of manual work collective, it is believed that it is linked to the tradition of big families living under one roof and engage in joint work. Most of the traditional holidays and festivals are also relevant to the cultivation of rice. There are even the so-called national rice month, the name of which identifies the role of this culture in Japan. Most often Japanese people eat rice without any seasonings, even salt and oil, explaining that without the rice and it has a subtle and rich taste. Example of use in the rice other ingredients and seasonings sushi is one of the most popular Japanese dishes. For this dish use prepared rice, seasoned with vinegar and seasoned with sugar.
Some of the dishes that are prevalent in Japan and became over time a national treasure, appeared under the influence of the West. Among them very popular as a snack “chicken yakitori”, that is a chicken prepared on skewers. Bamboo sticks or skewers threaded with pieces of Japanese onions, peppers, chicken liver and brisket, seasoned sauce, stacked on the grate and cooked on an open fire.
Typically Japanese, but also the most exotic for the visitors dish is sashimi. You can try it in every restaurant and every hotel Japanese style. Sashimi cooking does not take much time, because it is just pieces of fresh fish and sea food, which is eaten dipped in soy sauce. Ikizukuri, one of the variants of this dish, this fish is still alive, which is beautifully laid on the plate already cut and cook so that it can be disassembled piece by piece with chopsticks. The dish is decorated with the red Japanese pieces of meat tuna, fresh-cut white slices of squid, prawns and clams. Sashimi is often served with a local variety of onions, cucumbers, mint, Japanese radish and horseradish.
In Japanese cuisine there are many traditional dishes made of flour. Udon – noodles made of wheat flour is usually used to prepare soup, flavored with onions and spices. A variation of this soup is kitsune Udon, which is added to fried to Golden brown pieces of tofu. Soba – noodles made of buckwheat flour, is eaten as a separate meal, served with soy sauce cold or hot. Sometimes this dish is used for salads.
Religious prohibitions connected with another characteristic feature of Japanese cuisine: the Japanese compared to Europeans and Americans eat very little beef and pork, as well as animal fats, butter and dairy products, as in Buddhism, it was forbidden to kill and eat animals.
It should be noted that Japanese cuisine is rather limited use of spices. Instead, they accentuate the natural smell and taste of natural products: fish, seafood, vegetables, rice, soya, beans. The Supreme art of the chefs in Japan to be able to keep any food freshness and natural flavor source component, In this regard, the local cuisine has a clearly pronounced seasonal character. What Japanese eat in the summer, is unlikely to be there in winter. If you have a choice between frozen and fresh, the Japanese prefer fresh and even better – fresh. Much attention is paid to the appearance of the dish. Food in Japan is not considered a meal unless it complies with three main conditions: submission and artful presentation, which includes decoration and a particular arrangement of items; selection of dishes in which to serve the guests; and, of course, the taste of food. Enjoy the taste means to value and to perceive the harmony of all components.
Any dish must be beautiful, but the simple and moderate beauty, not flashy and obtrusive, and the master’s task is to embody it. Diners should feel the mood of this or that dish, and, following this, to create its own specific approach to each dish.
All Japanese dishes are prepared directly before use, this process can be observed and clients. Because of the existing Japanese cuisine trends towards minimalism, natural taste and smell of the dishes is stressed only with soy sauce, wasabi, ginger and lemon.