Japanese cuisine, like any other eastern cuisine, is a real secret for Europeans, and the process of absorbing unique dishes, the recipe of which has been counted for more than one century, causes true reverence and a sense of touch to eternity. The Land of the Rising Sun has always been concerned with the preparation of products and their use as a kind of philosophy closely connected with cultural and religious traditions, therefore, they invested in the art of creating dishes a certain sacred meaning.
History and traditions of national Japanese cuisine
In general, the roots of its Japanese cooking goes, of course, to the unique cuisine of Ancient China. This country with the richest history, counting several centuries and dynasties, had a colossal influence on the development of the Japanese national tradition. However, the Japanese did not just use the delicious food of their neighbors, received as a gift soy, green tea, as well as three kinds of noodles from wheat( udon), buckwheat( soba) and vegetables( ramen) - they created on their basis their own, original dishes thatfor the rest of the civilized world are considered the standard of a right, balanced diet.
In Japan, a special table etiquette was developed, as well as a unique setting and ways of decorating a variety of dishes that still amaze the imagination of those who are ethnically far from the culture of this eastern country. At the time of the samurai, the ceremony of consuming food acquired the status of art, which was only valid for those who were born, grew up and educated on the shores of the Pacific Ocean.
First, Japanese cuisine, based on the principles of Buddhism and respect for any form of life, used only products of plant origin. The mentality of the eastern inhabitants did not allow eating those who breathe just like a human being. However, under the influence of European civilization, Japanese dishes also received meat dishes. Impressive citizens of the Land of the Rising Sun, not to smell and not see pork and beef, invented Tempura, which, according to the Japanese, conceals all the "shortcomings" of animal food and gives it lightness and even special tenderness.
Dishes of Japanese cuisine
Traditionally, Japanese dishes have long been prepared from different fish, shellfish, a huge amount of vegetables, smoked and boiled meat, poultry, beans and cereals. The basis for cooking in this country is rice. Since ancient times, the annual rate of rice consumption by man - "coca" - was considered a measure of the welfare of any Japanese. This product in the past, the emperors awarded the samurai for faithful service and military exploits. Today rice is still in a privileged position in Japanese cuisine and forms the basis of most of the national dishes.
The main task of the Japanese chef is to preserve the original properties and taste of any product as accurately as possible. Any excesses in this country are considered barbarity and mockery of natural perfection. On the Japanese serving, you can talk for hours, no wonder Europeans call it "a toy for adults."The design of each dish is so important for the Japanese that, no matter how hungry he is, he will never eat poorly laid out food on a plate.
There is one more unique feature of Japanese cuisine. It is about its apparent seasonality, when the dishes are prepared in strict accordance with the season. The focus is on the freshness of the products, that is, every element of a particular dish should be just grown, caught or stabbed. In the autumn season, for example, they serve carrot soup, and in the early spring rice with sauce from the cherry blossom inflorescence with the first vegetable greens.
Of great importance is the amount of food served on the Japanese table. Residents of this country prefer numerous changes of dishes at dinner, which are served in small portions. Medieval Japanese aristocrats, for example, at the time of eating managed to taste at least 20 names of dishes. Today's dinners in Tokyo or Hokkaido are somewhat more modest, but in composition still more than the traditional Russian "three-finger".
The most popular Japanese dishes in the whole world and in the Land of the Rising Sun are sashimi - raw fish with soy sauce, as well as sushi, fugusashi, yakitori, katsudon, marbled kobu-gyu, bean tofu andsoy soups, the most popular of which is miso soup. Japanese cuisine is rich and original seasonings. The whole world fell in love with Japanese soy sauce, horseradish wasabi, ponzu vinegar sauce and chopped onion asatsuku. Any Japanese meal is accompanied by the use of green tea, and in special cases a strong alcoholic drink is served - sake.