Content
- 1 Features of the preparation and use of ingredients
- 2 Distinctive features
The Japanese are very scrupulous in their diet. Both chefs and housewives try to preserve the healthy qualities of the products to the maximum.
Features of the preparation and use of ingredients
Seafood is the basis of the Japanese diet. Today, there are 100 species of algae alone. Simple appetizers and salads are prepared from them, and they are also part of complex dishes. Chefs and housewives strive to prepare food so that it retains the real taste of the food. The Japanese almost never fry them, most often:
- eaten raw;
- boiled;
- stew;
- steamed.
Traditional Japanese food. Photo: biblmr.r52.ru
In Japan, meals are eaten immediately after they are cooked, several at once and in small portions. Much attention is paid to how it is designed. Rice is certainly served at the table. Food is washed down with sake or green tea. The range of foods consumed corresponds to the season. The diet of the Japanese is quite diverse:
- various types of fish such as sea bream and perch, mackerel, tuna, puffer, etc .;
- seaweed;
- beans;
- different vegetables;
- soy and soy products.
The Japanese love seafood. Crabs, squid, shrimp, scallops, mussels and octopuses are often cooked. In the diet, noodles from various flours are often found: wheat, buckwheat, rice. There is even a glass version made from bean starch. In Japanese cuisine, meat is used in small quantities, most often for European and Chinese dishes.
Assorted seafood. Photo: cstor.nn2.ru
Distinctive features
One of the distinguishing features of Japanese cuisine is that the first and second courses are not strictly designated in it, there is also no such thing as a main dish. Local people cost little, so they choose to cook various dishes in small quantities and from seasonal products. In Japan, the way food is presented is very much appreciated. People of this nation believe in the beneficial properties of rice, therefore they enjoy eating it 3 times a day. It is used to prepare various foods and a drink such as sake. They love different types of fish. However, in order to prepare a fugu, it is necessary to learn this in a special school.
Vegetables in Japanese cuisine. Photo: mycooktes.ru
The Japanese love vegetables, but they rarely make a shish kebab, which consists of chicken and vegetables. Unlike European cooking recipes, Japanese ones are never accurate. From the very beginning, they are designed for impromptu and fantasy, plus mismatch of products. The menu of the Japanese family depends on their own preferences and traditions.
