Japanese cuisine, for that matter, any other of the East, is for Europeans a real mystery, and the process of absorption of unique dishes, recipes of which totals not one century, indeed, the reverence and the sense of touch to eternity. The land of the Rising Sun has always been cooking products and their use as a kind of philosophy that is closely related to cultural and religious traditions, so invested in the art of creating dishes a sacred meaning.
History and national traditions of Japanese cuisine
In General, the roots of Japanese cooking goes, of course, a unique cuisine of Ancient China. This country with a rich history that spans several centuries and dynasties, had a huge impact on the development of the Japanese national tradition. However, Japanese people started to use delicious food to neighbors, received as gift soy, green tea, and three types of noodles made from wheat (Udon), buckwheat (soba) and vegetables (ramen) – they created their own, original dishes for the rest of the civilized world are considered to be standard correct, balanced diet.
But in Japan had developed a special table etiquette, and table setting and unique ways to design a variety Continue reading
Inga Esipova long worked as a journalist in Chita – many remember its publication in the newspaper « Extra ” and in the regional Supplement to the ” Arguments and facts”. A few years ago she went to Japan. where he lives until now. Of course. Inga misses and Chita. and on journalistic work. and therefore easily and immediately agreed to cooperate with IA « Cheetah.Roux”. telling. first of all. about Japan.
Tanabata today Mushi. the Japanese sigh. Really. a little too hot for folk festivals: a plus 30 and 100% humidity. what is air instead of the stifling vapor. and the body is instantly covered in sweat. But this is the rainy season. can’t be cancelled because of him the traditional summer holidays.
Tanabata Matsuri is one of the holidays numbers. borrowed ( like almost all the other basics of life) by the Japanese from the Chinese. It is celebrated 07.07. – and before that even 03.03. – girls holiday. and 05.05. – the holiday boys. In honor of Tanabata houses are decorated with long stalks of bamboo. to which is tied the ribbons to make a wish.
On the evening of July 7 in the residential areas are small mezhdousobnye festivities. which is more Continue reading
Rice with meat is the best recipes. How to properly and deliciously cook rice with meat.
The tradition of preparing rice with meat came to us from the East, was first invented such dishes Persians, and later the tradition has spread throughout Central Asia and further West.
There are currently hundreds of variations of dishes, the main ingredients are rice and meat. Recipes include not only spices and sharp seasonings, and vegetables, dried fruits, nuts and other components. To cook the rice with the meat on Castres, the stove, in the oven or in a traditional Russian oven.
Rice with meat – preparation products
When cooking rice with meat is very important to choose products that will be the basis of meals. Ideally suited for rice lamb, you can use pork and beef, but beef is not recommended, it is too soft and tender. The rice should take a firm and clear if you take razmerita, you get a nasty mess. Rice before cooking should be several times rinsed in cold water, if necessary, to clear defective grains and impurities. Meat is cut in small pieces and fried in vegetable oil. Rice is added after the meat is brought to half.
Rice with meat – preparation utensils