National Japanese food: traditions and best dishes
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 of dishes that still amaze those who are ethnically quite distant from the culture of this Eastern country. In the days of the samurai ceremony of eating almost acquired the status of art, which was under force only to those born, raised and educated on the Pacific ocean.
First Japanese cuisine is based on the principles of Buddhism and respect for any form of life, using only herbal products. The mentality of the Eastern residents were not allowed to eat those who breathe as man. However, under the influence of European civilization on the plates of Japanese people came and meat dishes. The impressionable citizens of the Country of the Rising Sun, to feel the smell and not see pork and beef, Tempura invented, hiding, in the opinion of the Japanese, all the “shortcomings” of animal food, and give her ease and even a special tenderness.
Traditionally, Japanese meals are prepared from different long fish, shellfish, lots of vegetables, smoked and boiled meat, poultry, legumes and cereals. The bedrock of cooking in this country is considered rice. Since ancient times the annual rate of rice consumption by humans as “coke” – was considered a measure of welfare of each citizen. This product last emperors were the samurai rewarded for his loyal service and military exploits. Today, rice is still in a privileged position on Japanese cuisine and is the basis of most national dishes.
The main task of Japanese chefs is to preserve as closely as possible the original properties and taste of any product. Any excesses in this country as barbaric and a mockery of natural perfection. About Japanese table setting, you can talk for hours, no wonder the Europeans call it “toy for adults”. The design of each dish is so important for Japanese that would be how hungry he is, will never eat poorly laid out food on the plate.
There is another unique feature of Japanese cuisine. We are talking about its obvious seasonality when dishes are prepared in strict accordance with the time of year. The cornerstone of this is the freshness of the products, i.e., each element of the dish needs to be newly grown, caught or slaughtered. In autumn, for example, serve carrot soup, and rice in early spring sauce of cherry blossoms with the first garden greens.
Of great importance and the amount of food served on the Japanese buffet. The people of this country prefer multiple meals at dinner that are served in small portions. Medieval Japanese aristocrats, for example, during the meal managed to taste no less than 20 types of dishes. Today’s lunch in Tokyo or Hokkaido are modest, but the composition still more of the traditional Russian “trueblade”.
The most popular Japanese dishes around the world and in the Country of the Rising Sun are considered to be sashimi – raw fish with soy sauce, as well as familiar to all Russians sushi, Odori, fukusaki, yakitori skewers, chicken’s katsudon, marbled meat Kobe-Gyu, legumes, tofu and soy soups, the most popular of which were miso soup. Japanese cuisine is rich and original seasonings. The whole world fell in love with Japanese soy sauce, wasabi, vinegar ponzu sauce and chopped chives to asazuke. Every Japanese meal is accompanied by the consumption of green tea, and on special occasions served strong alcoholic drink – sake.