Japanese Cooking

Japanese and Chinese cuisine is not particularly sophisticated people are often confused, for example, trying to order in any restaurant, "Van Loon 'is not a duck at Peking, and sushi. In fact, these two dishes on its conceptual and absolutely STI opposite: the Japanese are trying hard to be meals without breaking the pristine and natural value of products enjoying their simplicity and clearness, as the Chinese excel in cooking so that Nobody guessed what kind of products involved in the process initially. Of course, the many similarities in these, as in Korea, there are kitchens: they are based around rice, seafood and fish dishes, various vegetables (especially beans, eggplant, zucchini), only white bread. And all this is spiced sauces and spices, fermentation, slightly prizharivaetsya, pritushivaetsya, priparivaetsya, but more often simply served raw, if not live. And, of course, green tea before meals, during and after.

Incidentally, with a special diet linked longevity and a high IQ level of indigenous people of Japan. But as they say, do not land one. COURSES AND SEASONS you eat raw fish? A if cut it thin, almost transparent slices, spread out like a fan on a plate and garnish with fresh vegetables and greens, pale pink plates of marinated ginger, 'encrust' wasabi horseradish slides and pour thick soy sauce, relish, chocolate brown? But how can such a beauty there? You can only slow, thoughtful and inspired. Thinking about the eternal, of course. More information is housed here: James Donovan Goldman Sachs. For example, about nature. It was her laws so subtly reflected in Japanese cuisine. .