Monthly Archives: February 2017

Japanese cuisine.

The Japanese cuisine is very diverse and consists mainly of dishes prepared from seafood, cereals, vegetables and pasta.

Cutlery, dishes in Japanese cuisine are very peculiar. Instead of familiar fork, spoon and knife, Japanese prefer to eat with the help of special wooden sticks or simply by hand. Plates for rolls and sushi – flat, sometimes with low margins, different shapes: square, rectangular, in form of leaf or the exotic plant, or boat.

The main ingredient of Japanese cuisine is rice. In Japan – rice is like bread. It is used as a separate dish, and in combination with other products. Rice is used differently depending on the tack.

Seafood – the second in popularity of Japanese food after rice. Shrimp, clams, fish, algae, seaweed – all this is widely used in Japanese cuisine. For fish and seafood is not required a prolonged heat treatment, so these dishes are cooked very quickly. Often used the fillets of raw fish or the fillets soaked in a special marinade.

Widely used in Japanese cuisine soybeans, they use tofu – soy curd cheese as the basis of many dishes, as well as soy sauce. For side dishes and sauces, spicy seasonings are used, such as wasabi, daikon – white radish. Meat is rarely used. Basically, only on holidays.

Rolls – the most common dish of Japanese cuisine worldwide. For their preparation you will need: sheets of dried seaweed – nori or leaves of seaweed; rice; water; salt and as a filling a variety of foods: fish, vegetables, crab meat, boiled eggs, caviar, mushrooms, pickles, processed cheese or greens. Of course, all the products that you will find in the refrigerator, do not mix, stop your choice on two or three ingredients.

Chinese cuisine.

Chinese cuisine is rich with centuries-old traditions. Cooking for the Chinese – a cult, ritual, where attention is paid to every detail. As in Japanese cuisine, the main product used in Chinese cuisine is rice. But other than that, the Chinese use such unusual for human products, as meat of cat, dog, snake, shark fins, sea scallops, swallows’ nests, wood mushrooms and bamboo.

According to legend, during the dinner on the table should attend dishes of eight flavors: sweet, salty, sour, spicy, fragrant, bitter, insipid, golden. Particular attention in the preparation of Chinese cuisine is given to the method of roasting. Small pieces of meat or vegetables are fried in a special cone-shaped pan – wok. And the products are not mixed with a spoon or spatula, and just are tossed up with the help of sharp hand movements.

Chinese cuisine is rich in a variety of recipes of sauces and dressings. Chinese are very sensitive to the preparation of their dishes, each time they combine the products, the taste of which is never mixed. Typically, they use a combination of meat and vegetables. Sometimes, as a side dish is served Chinese noodles.

In Chinese cuisine is used a great amount of spices and seasonings. They are grown in the homeland – in China. Fragrant herbs, flowers of ylang-ylang, lotus root, cardamom, fennel, star anise, ginger – all this makes Chinese cuisine unique and recognizable. All seasonings are placed into a dish before the end of cooking. It is better to keep spices in tightly closed opaque jars away from direct sunlight.