кафе «Инь-Ян» on Windows Pc

Japanese cooking, rich with traditions and customs, just as unusual and full of tserimonialnosti as the whole culture of Japan. According to archaeologists, the islands began to prepare to 10-5 millennium BC This amazes scientists that ancient Japanese did not only sensibly used the gifts of nature, but in those early years knew how to smoke meat, dug "refrigerators" (3-meter pit) and know the properties of used products. Somewhere in the V century BC. e. Japanese have engaged in the cultivation of wild plants, but the real era of agriculture began in the third century BC, when they began to cultivate rice fields. Rice has become not only a staple food, but also the founder of Japan's cultural and gastronomic traditions. There is such a thing as a "coca". This is the required amount of rice for one person to live a year. With coca measured position in Japanese society. In the VI-VIII centuries. BC Japanese cuisine has come under Chinese influence. Due to Chinese cooking, the Japanese noodles on the menu appeared, disappeared and meat. For Japanese cuisine is also a "golden age". The Europeans have also contributed to the development of Japanese cuisine. It Portuguese fried dishes served as a model for creating agemono and tempura. Currently, Japanese cuisine is very popular all over the world. A healthy, high-calorie, and it is very tasty food - a way to longevity.
The main rule, which is followed by the Japanese - the food should be healthy. In many ways, this is what determines the high life expectancy of people. The difference between Japanese cuisine from any other is undeniable. Even for residents of the neighboring countries, such as Asia, it is the original, such as French cuisine for the Russians. According to Japanese philosophy on the table deserve the honor to be only the best and choicest gifts of land and water, with the main purpose of the cook - to maintain the original useful properties and taste of cooked food. For cooks operates the main rule which states "Do not make, and find and open" because no professional world will not be able to compete with the very nature and its masterpieces. Thus, any excess in relation to the nature of the product is regarded as barbaric. One of the main features of Japanese cuisine is that all dishes correspond to the specific situation. So, a real Japanese chef always takes into account the type of food, the time of its receipt, the weather and even the age of those who are going to eat for. That is why during the winter Japanese cuisine involves increasing portion, and in the summer - Reduction. At the same time, young people rely portions of greater volume, and the elderly - less. Another interesting fact is that, in accordance with these rules, people living in the north of Japan, consume large quantities of food every day than people in southern regions. And it is also a part of the culture of Japanese cuisine, it is better to understand that you can learn more about its basic ingredients.
 Speaking about the order of use of food, it is worth noting that the figure taken there, holding the cup in his hand, and noodles - raising of bowls with chopsticks, a variety of sushi, rolls and other dishes recommended to eat chunks at a time, ie, put in your mouth whole. Topically soup, first from it by means of sticks gets solid pieces of food, such as mushrooms or cheese, and the remaining broth or consumed over the edge with a spoon. It is important to note that men can use both hands, and with the help of sticks, women are deprived of this possibility, according to etiquette Japanese food - they are entitled to use only chopsticks. Japanese cuisine, as well as the very land of the rising sun can rightly be called one of the most amazing and unusual. Laws based on close interaction with nature, subordinate to it, creating harmony in every moment of life. An introduction to the culture of Japanese cuisine, and the regular use of national dishes - this is the first step on the road to longevity and inner balance.

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