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What eat in Japan — rice, noodles, fish

In cooking and serving the table, the Japanese are trying to stick to the simplicity of style, low-key beauty (wabi), unobtrusive elegance and inner depth (Sabi). The traditional Japanese cuisine Kaiseki Ryori has evolved from the need for a small lunch (snack set) before the tea ceremony.

Nowadays Kaiseki Ryori is a full-fledged gala dinner in first-class Japanese restaurants.

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Basics of modern Japanese food: rice; Fish and seafood; soy.

Raw rice is called in Japan o-kome, boiled — go-ha. It should be noted that the prefixes of politeness «o-» and «go-» are added by the Japanese just before the most important words for them.

Not by chance, in restaurants of the highest category rice is served only at the end of lunch.

Japan began to cultivate rice more than 2,000 years ago.

From the 8th century until 1868, rice in Japan served as money, taxes were also paid in rice.

Traditional Japanese table etiquette prescribes eating more than one bowl of rice, as one cup of rice is associated with what is put in the house of the deceased in front of the Buddhist altar. If it is hard to eat one bowl, you can bypass the custom by eating half a cup.

For the Japanese, knocking over a cup of rice is a bad omen, and deliberately scattering someone else’s rice at the table is a deadly insult.

Rice sprinkled on top with pieces of roasted eel — unagi domburi — is considered a delicacy.

Among the favorite Japanese dishes are kare ́ raisu (curry rice).

Noodles

The Japanese love the noodle dishes — ramen (Chinese noodle prototype lagman), udon — (soft, wide wheat noodles) and saba (buckwheat noodles).

These dishes are among the best-selling, they Japanese snack during the day.

A fish

The Tokyo Central Wholesale Fish Market in Tsukiji is probably the largest fish market in the world.

Here are 320 species of fish and marine animals.

On the territory of the market you can enjoy the wonderful sushi.

Another famous japanese market Nishiki is located in Kyoto.

He is known as «kitchen»The ancient capital of Japan and has more than 140 stores located along a 400-meter narrow street.

Of the most exotic dishes that the Japanese give the sea, pugu fish stands out. Needle fish, poisonous fish or puffer (ball), eat in winter.

Fish liver and ovaries contain deadly poison for humans.

Therefore, only cooks with a special license are allowed to cook fugu.

One of the conditions for obtaining a license is that a candidate must work as a sous-chef in a restaurant where they cook fugu for at least five years.

Leonid Gelibterman:
“I was born almost in the middle of the last century. At the time of the gourmet doctoral sausage, the cherished jar of Riga sprats in the New Year’s grocery set and apple wine of the type “Michurin’s Tears”.

I did not understand my happiness when I scooped black caviar with an aluminum spoon from a three-liter glass jar from a construction team, and did not pay attention to the deposits of shrimp and squid in fish departments.

I looked at the world through the eyes of Yuri Senkevich and dreamed of distant countries and cities.

How everything has changed … And even the joke of Zhvanetsky «I am in Paris on an urgent business!» Is not a joke at all.

And natural caviar of black already in the afternoon with fire cannot be found, and wine appellations appear in Russia. And I go around the world, I look, I absorb, I try.

And I share the joy of knowing with other people. ”

Leonid Gelibterman’s travels:

How to drink in Japan

When drinks are served, raise your glass or cup to fill it and take a sip before putting it on the table.

See below.

What people drink in Japan: sake, shochu and others

We go on an alcoholic gastronomic journey through the Land of the Rising Sun with Leonid Gelibterman, so that when fate gives us a gift.

See below.

Japanese alcoholic beverages: wisuki, mirin and bir

We continue to taste Japanese alcoholic beverages. We turn to Wisuki, Mirin and Bir, but do not mix!

See below.

Traveling in Ireland: meat, fish, milk

Leonid Gelibterman visited the first literary and gastronomic festival in Ireland.

See below.

Traveling in Ireland: beer and whiskey

Leonid Gelibterman, who turned out to be at the first literary and gastronomic festival in Ireland, continues to learn Irish specialties.

See below.

Traveling in Ireland: Pubs and Restaurants

For all interested parties, I hasten to inform you that in Ireland it’s not a pub, but a pub. Irish people are very sociable, but they rarely visit.

See below.

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