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JAPANESE FOOD. Japanese culinary experts widely use plant foods, vegetables, rice, fish, and many seafood.

The Japanese love beef, pork, lamb and poultry dishes. The most popular dishes are rice. It is boiled under a lid in a little water. During cooking, the rice is not stirred, it is cooked unsalted, so hot unsalted or spicy-sweet spices are served with it.

Of the vegetables, the Japanese prefer cabbage, especially seaweed, cucumbers, radishes, turnips, eggplants, potatoes, soybeans, various legumes, often sprouted before they are eaten. Dishes from sea products are popular: trepangs, shellfish, squid, shrimp, seaweed.

Legumes such as tofu and miso are of great importance in the Japanese diet. Tofu is a bean cheese made primarily of soy protein and resembles cottage cheese. This dish is served for breakfast. Miso is a semi-liquid mass made from boiled and crushed soybeans with the addition of yeast for fermentation. Miso is the basis of various soups, which are eaten with noodles made from wheat or buckwheat flour with the addition of meat and herbs.

Of the second courses, the Japanese prefer fish. Mochi rice cakes, rice dough norimaki cakes with slices of raw fish wrapped in dried seaweed are very popular. Most of the national dishes are served with hot spices. Salted and pickled vegetables, pickled radish, pickled garlic, pickled cucumbers are used as a seasoning. Sauces are made from a variety of foods, including soy and powdered sugar. Most dishes are cooked in vegetable oil or fish oil.

The Japanese consume a lot of cookies and fruits. Measles, shaved ice with fruit syrup, is common as a soft drink. The traditional drink is tea, which is made from tea leaves, dried and ground into powder. Japanese tea has a greenish color and differs from European tea in appearance and taste. Drink tea without sugar. Black coffee is also popular.

Other topics of the section "National cuisines of the peoples of the world"

Australian cuisine
Brazilian cuisine
Arabic cuisine
Udmurt cuisine
Belgian cuisine
Indian food

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