Japan: the kitchen, national dishes
Japan: Kitchen and meals
The basis of the national dishes of Japan are healthy and tasty meals. Three main products – rice, fish and seaweed. Also popular vegetables and soy “tofu” cheese, sauces.
Most popular dishes: “sushi” (“sushi”), of which there are more than 200 species. Authentic Japanese sushi cook. The wizard study his work for many years. Main types of sushi is “nigiri” (a long lump of rice covered with a piece of fish), Maki (fish and rice wrapped in nori and cut into small pieces), and “temaki” (fish and rice wrapped in nori in a cone), “gunkan” (oval shaped sushi), “shirase” (rice mixed with seafood). You can try “moriawase” — assorted sushi and sashimi. From sushi master chefs in Japan — very expensive pleasure. Affordable prices on this Japanese “culinary brand” can be found in the national café Kitano, where plates of sushi in front of visitors moving on a conveyer belt and cost about 100 yen.
Be sure to check out other Japanese dishes: “sashimi” (“sashimi”) — slices of raw fish served with soy sauce and horseradish “wasabi”, “tempura” — slices of fish or meat in batter, “Sukiyaki” (roast beef), tonkatsu (pork cutlet in breadcrumbs), mini-skewers “yakitori” (chicken) and “kushiyaki”; soups “ramen” and “Udon” noodle, the miso soup from fermented soy mass and fish broth with seaweed, mushrooms, tofu, meat and fish. Fish and seafood on the menu in any restaurant are maguro (tuna), shake (salmon), IKA (squid), tako (octopus). Quite often you can find uni (sea urchin ROE), Toro (fish oil tuna) and shirako (fish ROE).
The Japanese are big fans of beer. Among local varieties of the most popular “Asahi”, “Sapporo”, “Kirin”, “Ebisu”. Sake is the national strong drink, the same indispensable attribute of a feast of Japanese, like sushi. In Japan sake recipe was introduced in the beginning of our era from China. Sake, having a fortress 14.5–20%, because of the way its production is often called rice vodka or rice wine, but both are fundamentally wrong. Sake is a rice beer produced by fermentation of rice. The technology of making sake is very difficult, it requires a certain rice varieties, and water, saturated with certain micro-components. Distinguish many varieties of sake — from a primitive drink of sake to premium. Depending on varieties in Japan drinking sake or chilled (+5°C) or warmed (+60°C) according to the rule: “drink Good sake cold. Bad sake — warm”.
Shochu (“burnt wine”) is a strong Japanese alcoholic beverage, “rice moonshine” obtained by fermentation and distillation. The strength of the drink is usually 25 degrees. Japanese whisky “Suntory” (Suntory) are also in demand. You have to understand that Japanese whisky is the fifth world style Scotch after Scotch, Irish, Bourbon and canadian whiskey. Whisky “Suntory” made in Japan since 1923 and has many species and varieties. Experts say that “Suntory” is so good that it can be easily confused with Scotch whisky.
Legendary fish fugu is the dish that embodies the samurai contempt for death and Buddhist attitude to life. Puffer fish (fish-dog fish-death, the Blowfish Skalozub, diodent, fahaka pufferfish) is a very poisonous fish that live in the seas around Yamaguchi Prefecture. In her Moloko, fish ROE, intestines, skin, and especially in the liver, contains a deadly nerve poison tetrodotoxin, 275 times stronger than potassium cyanide, and 25 times more toxic than curare. Man for death is reduced to just one milligram of this substance. The Japanese have been eating fugu since ancient times, the Europeans since the second world travel of James cook, but they are both tremble before the great and terrible puffer fish. The ability to prepare fugu is a unique art, masters long learn, pass the exam at the end of which, as they say, eat cooked his own dish, and if you stay alive, get a license — “permission to fugu.” A chef’s skill lies in the fact that in the process of cooking to reduce to acceptable standards the concentration of the poison contained in fish. The cost of dishes from fugu varies in the range of 100 — 500 dollars. First, customers are served sake, which previously just 2 minutes lowered the fins of the puffer fish, fried until charring. Then, “fukusaki” — sashimi fugu — slices of raw fugu, intricately arranged on the plate. If customers wish to proceed, they serve “fugu-zosui” soup of fugu with rice and a raw egg and lightly fried slices of fugu. Meals are served so that the concentration of venom increased. Chef vigilantly monitors the status of the guests, because his duty is to properly calculate the dose of poison in the fish, the intensity of which depends on the weight, age, temperament and even color of the skin of the guest.