Japanese cuisine — traditional recipes at home, features of this kitchen
Japanese cuisine or national cuisine of Japan can be characterized in just two words — exquisite beauty. The recipes for cooking are quite simple and subordinated to the external design of the dish rather than to the complex and intricate technologies of creating one or another traditional dish. Heat treatment in the creation of Japanese culinary masterpieces is minimal. For example, Japan’s traditional fish and seafood are often added to dishes in raw form.
Cooking traditional Japanese dishes is a real art, in which the cook, like a true artist, creates picturesque masterpieces. However, do not think that cooking national dishes at home is an impossible task. Everything is exactly the opposite. Preparing Japanese food with your own hands is easy, the main thing is just to follow all the recipe instructions. If they are provided with step-by-step photos, then even beginners in cooking will not experience any difficulties in creating Japanese dishes!
The basis of cooking in Japan is rice. In boiled, steamed, fried kinds it is consumed throughout the day (for breakfast, lunch and dinner). They brought him to the country in the second century BC. The greatest spread of this culture was from the eighth to the twelfth century, becoming an integral part of the diet of the rich. A little later, rice entered the lives of ordinary people. By the way, in the history of Japan, this fact is interesting: rice became a kind of cement for uniting people into communities, since its cultivation was not an easy task, and therefore, it required joint efforts.
In addition to rice in the ingredients of the dishes you will see all kinds of fish and seafood, which the coastal areas of Japan simply abound! By the way, depending on the season, different varieties of fish can be eaten. The same applies to vegetables and fruits, which are also inherent seasonality. A popular product is mushrooms, which are included in the recipe of many dishes. Meat in Japan is not used willingly, which can be attributed to the influence of Buddhism. The history even recorded facts on the prohibition of eating any living creatures.
In order for dishes of Japanese cuisine to bring only benefit, you need to very carefully approach the choice of products. Since long-term heat treatment is practically absent, they must be fresh. The Japanese themselves pay considerable attention to this, which is perhaps the most important secret of their delicious national cuisine!
The home menu of Japanese cuisine is quite diverse. As we said earlier, rice is the basis of nutrition, and therefore it is present for breakfast, for lunch and for dinner. To him, as a rule, served any sauce. On the table, he stands apart so that everyone can, at his own discretion, regulate the taste of rice. Morning meal is complemented by the first course, for example, Miso soup, fried fish, vegetable salads. For lunch, the Japanese prefer main dishes: noodles (udon, ramen or soba) or other main hot fish or meat dishes. For lunch, Bento is most often eaten (in our understanding, this is ordinary brakes).
Most of all gourmets Japan is famous for its cold appetizers: rolls and sushi. They represent balls of almost unleavened boiled rice with the most diverse fillings (fish, seafood, vegetables, tofu cheese). Also in the components of these cold dishes there may be sheets of Nori algae. In general, sushi and rolls are approximately the same with the only difference that each sushi is made by hand, and rolls are a kind of roll of nori, rice and fillings, cut into pieces. Such dishes are traditionally served with pickled ginger, wasabi, and soy sauce.
Both traditional and modern Japanese cuisine is famous for its tea ceremonies. This is a real ritual, with many strictly defined procedures that obey a fairly large number of various rules. In general, tea in Japan is quite a popular drink. As for alcoholic beverages, the most famous and respected is sake or rice vodka.
And to top it all off, we would like to draw attention to such a feature of authentic Japanese cuisine as table setting. She has a special place in the culture of food consumption. For example, all dishes have a strictly defined place on the table. In addition, everything should look aesthetic. This is very important for the Japanese! So we can conclude that not only the preparation of food is subject to rather strict requirements, but also its supply.
In general, if you want to master all the nuances and subtleties of traditional Japanese cuisine, then we suggest you to study those photo recipes that are listed in this section. They are not just general descriptions and cooking recommendations, but real master classes with step by step photos. Of course, you can get acquainted with the national cuisine of Japan in cafes or restaurants, but it is much more interesting to eat some Japanese dish prepared by yourself. So go ahead!