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
In Korea the New year has always been a very important holiday (Eastern New year, of course, according to the lunar calendar). It sought all day to spend at home, in the family circle. In the past years around the holidays, even petty criminals were released from prison to go home under parole. In the New year, it is rare to meet travelers, but if someone had to celebrate a holiday on the road, the innkeeper, traditionally did not take money from the traveler for meals and overnight. I can’t guarantee that if you arrive in Korea for the New year – i.e. on 12th Feb, — you will be provided with free billeting. But in any case you will not regret it.
What to do, say, in Seoul for the New year? Ideally a quick meet with some local citizen and to get invited (still homemade holiday when it is customary to pay visits). If not – go to the restaurant, so at least there’s plenty of naprobovatsya Korean new year treats. On the street you can buy roasted acorns “amp”, sticky caramel “ut”, beans “tan-UNSC” and other traditional sweets. Be sure to visit one of the many bars in Seoul-karaoke. Stranger you feel there will not be: I love the Koreans of the Soviet Estrada. This is the rare country (even more interestingly, a cap, and not the SOC), where modern Patriotic songs are very well known, and, moreover, extremely popular. I love Kobzon, Continue reading
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