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The History of Korean cuisine

History of Korean cuisine originated in the distant past. Documentary evidence of Korean culinary art found in ancient Chinese and Japanese sources.

The Chinese mentioned Korean dish called magic, which, according to historians, probably is a precursor of bulgogi (thinly sliced, soaked in special sauce of beef, roasted on the fire). In the Chinese Chronicles of the VI century BC mentions with admiration the Korean art of fermenting soybeans. 1300 years later, in 700 Japanese chronicler mentioned that soybean paste tenjan was first brought to Japan from the Bark. Since then, tenjan, received in the name of Japan’s miso is still widely used in Japanese cuisine.

Koreans have long loved and appreciated meat. This is evidenced by the fact that in Buyeo, one of the ancient Korean States, in the II century BC officials, to which were breeding cattle, horses, pigs and dogs, enjoyed a high status and rank were almost immediately behind the king.

Great influence on the development of Korean cuisine was provided by the emergence in Korea of Buddhism approximately in the year 400 of our era. More and more common instead of meat then began to get vegetarian dishes with very complex recipes. It was during this period in Korea are beginning to drink the tea and ancient tea ceremonies Continue reading

Japanese food Recipes with

Japanese cuisine

The basis of Japanese cuisine is that plant foods — rice vegetables, fish, marine products. Also the Japanese love beef, pork, lamb and poultry.

Favorite food is rice. Typically, the cooked unsalted rice, so it is served spicy or salty seasonings astrologie.

Among vegetables cabbage is widely used, including very large quantities of sea cucumbers, radishes, turnips, eggplants, potatoes, soybeans, various types of beans often sprout before they are eaten.

Many national dishes are prepared from products of the sea: shellfish, sea cucumber, squid, octopus, crabs, shrimp, seaweed.

Great importance in the diet of Japanese have bean products – tofu, and miso. Tofu – a bean cheese, consisting mainly of soy protein and in appearance resembles curd. Miso – a semi-solid mass prepared from boiled and crushed soy beans, which for fermentation yeast is added. Miso goes for preparation various soups.

For preparation of the second dishes often used in various fish and pasta. Very popular rice cakes mochi . norimaki the cakes of rice dough with slices of raw fish, wrapped in dried vodorosli.

Most of the Japanese national dishes, always served with various spicy seasonings, which are prepared from radish, Continue reading

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. Continue reading

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