Eastern Japan is an amazing country located on Islands. Another name of Japan – the land of the Rising Sun. Soft warm humid climate, the mountain chain of volcanoes and marine waters create beautiful scenery, which grow among the young Japanese, which is undoubtedly leaving a mark on the art of this small state. Here people from an early age get used to beauty, and flowers, ornamental plants and small gardens with pond are the attribute of their dwellings. Everyone tries to arrange for himself a piece of wild nature. Like all Eastern nationalities, the Japanese have maintained a connection with nature that is revered and respected for centuries of the existence of their civilization.
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The Architecture Of Japan
For a long time Japan was considered a closed country, the only contact with China and Korea. So their development took place in its special way. Later, when various innovations began to penetrate the territory of the Islands, the Japanese quickly adapted Continue reading
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
The peoples of Central Asia
In Central Asia in the first Millennium BC were rich region located along the river valleys of Syr-Darya, the Zerafshan, Kashka Darya, Amu Darya, Murgab, Tejan. These were agricultural oases, cultural life which rested on an artificial irrigation based on removing channels from the rivers originating in the mountains. In the neighbourhood of the oases in the steppes the nomads lived in different tribes.
Here lived a population of Iranian origin — the Sogdians along the rivers Zerafshan and Kashka-Darya, Khorezm — in the lower reaches of the Amu-Darya, Bactrians to the South from the Amu-Darya, — belonged to the people, mentioned since antiquity.
Depending on the farmers was agricultural population, hardworking farming oases, where along with the wheat and barley were cultivated cotton, rice, grapes, mulberry and fruit trees.
There was a writing (many of the documents in the Sogdian language came to our time). Transit trade was strengthened cultural links with Western Asia, the Caucasus, Iran, India, China, which resulted in the distribution in the cities of Central Asia, Christianity, Zoroastrianism, Manichaeism, Buddhism. In 60-ies of VI century BC in the steppes of today’s Kazakhstan has developed a powerful Empire of nomads-Turks, Continue reading