How do Japanese people eat their daily diet? What do the Japanese eat for breakfast? Philosophy and features of Japanese cuisine
November 20th, 2016 09:02 am
What do we imagine when we hear "Japanese Cuisine"? Sushi? Fish rolls? Maybe with chicken? For some reason the country rising sun has become very closely associated with this particular direction - to such an extent that today everyone only thinks about sushi when it comes to their food.
In fact, Japan is very rich culinary tradition, and when you get here, your eyes simply run wide from the variety of all kinds of food. Today, let's talk about what (and how) a visiting tourist can taste in this country.
The main thing to remember is that Japanese cuisine is not only sushi. If in the West we can go to a "Japanese restaurant", then in Japan itself this would be a very strange concept. The local cuisine has a huge number of different directions, and each of them is worthy of being tasted.
As you know, here they love specialization, so there are restaurants of different directions. As in Russia there are barbecue, dumplings and cheburechs, so the Japanese have establishments that serve only noodles, or meat, or yes, sushi.
But in order to eat delicious food in Japan, you don’t even have to go to a restaurant! Local mini-markets (here they are called "combini", from English word, meaning "convenience") sell a lot of different food, which is imported fresh every day. You grab something from the shelf, unfold it, and here's a good snack for you.
The funniest of these things are "onigiri", or rice balls- in fact, they are traditionally triangular in shape. They will definitely have some kind of filling, although it is not always possible to find out what kind without knowing Japanese.
Such things cost about one dollar, and having eaten two, you can safely skip lunch.
Even in Japan, it is customary to eat on trains. All stations have kiosks that sell different food in take-away boxes. There are many railways in Japan, and their advanced bullet trains connect the whole country, so the fact that you can eat along the way makes life much easier for both residents of the country and tourists.
Don't forget to take a photo of your lunch before you eat it!
What do you think of this street food? Watched it in Osaka. We cut out a thin spiral from a potato, dipped it in the dough, and fry it.
This is how curls come out. The locals really like them.
One of the most popular street food Japan - fried octopus balls, takoyaki. These balls are prepared in special forms.
Masters deftly wield chopsticks to turn the balls a little, as a result, the ball gets even roasting.
The client is given takoyaki on a stick - it is he who is going to be bitten in the title photo by Tonya.
Since we are talking about street food, I must say that the Japanese are very fond of having picnics in nature. They can happily time such a picnic to coincide with some holiday (for example, the cherry blossom season). But even without a good reason, you still get together to sit with friends, have a drink, and have a bite to eat.
But let's say you want to go to a normal restaurant. So that everything is brought to you and served. There are plenty of them in Japan, they are for every taste.
Discreet establishments for a small number of people are especially pleasant. In such clients, they are usually seated at a special bar (it looks like a sushi bar), and the chefs prepare and serve dishes to them right on the spot. Waiters for such a business is not required.
Often cheerful companies gather in such small cozy places.
It is difficult for a person accustomed to European standards to appreciate that in Japan there can be restaurants not only on the first, but also on the third, seventh or tenth floors. I mean, there can be a dining room on any floor.
As a rule, at the entrances to such knowledge, there are "restaurant menus" where they write which place to look for on which floor.
How can you order something from food in such conditions? Is it really necessary to take a cat in a poke? Fortunately, this is where the Japanese custom of flaunting the plastic layout of the entire menu comes to the rescue.
From any kind of food, the Japanese know how to make a plastic dummy, they put them in showcases so that onlookers know what to profit from. Everything can be plastic - drinks, noodles, etc.
My advice - if you suddenly find yourself in a restaurant where there is no menu in English, and no one wants to understand you, go outside, take a picture in the window of what you liked more. Then you can show the desired food on the phone to the waitress, and she will bring it. I ordered this a couple of times in places where otherwise it would take a very long time to explain.
The plastic dishes themselves are of high quality - sometimes they even have signatures in English.
But this is rather an exception. It is much more likely to meet a shop window where the inscriptions cannot be understood. These are exactly what you can shoot on your phone, and then with the help of a picture, order by pointing your finger at it. "Give us this, please. Two pieces!"
Even sushi is plastic!
In all good restaurants By the way, you will be given handbags under the table where you can put your clothes. So as not to put your good on the floor.
If you find yourself in the vicinity of the city of Kobe, do not forget that the city is famous for its excellent marbled beef.
Pleasure is not cheap, but I advise you to try. Most likely it will be the most delicious meat that you have ever tasted.
In a decent restaurant, an apron is put on the client before eating.
And here is the beef. Look at those veins of shira, which will make the whole piece of meat even more juicy during roasting!
In decent restaurants, the numbers of cows are hung on the wall, the meat of which is sold to the client today. Individuals of the Kobe breed must have a good pedigree, and restaurants are required to provide customers with a list of which cows they will eat today.
The meat is cut into small cubes and grilled with onions and garlic.
While I was writing to you, my mouth began to salivate again. From personal experience I can recommend a restaurant with the Russian name "Sea" (and at the same time a strange story of how he got this name).
If you want simpler meat, then throughout the country there are yakiniku (fried meat) establishments where customers are offered to cook meat at the table. And there are those where different pieces sold ready-made and on a stick. And sometimes they sell all sorts of exotic parts. Want a chicken heart? What about cow liver? Pig's ear? The meat is grilled on the coals in front of you. I took it and went with it, or ate it without leaving the cash register. It looks like a small skewers.
In the city of Kyoto, we tasted a local delicacy - omurice - an omelet with rice. Tonya found a restaurant that is world famous for this dish. Youshokuya Kichi Kichi is located in an unremarkable alley, but to get here you need to reserve a place a few days in advance.
To cope with the demand, the visitor is given only an hour to dine. It is best to sit at the bar, on the other side of which, an extravagant chef in a red beret is conjuring over pans with special omelettes.
The whole fun of this dish is the moment when he cuts an omelet, and it opens, flowing down a pile of rice. It looks like this:
And if you're just looking for a quick, inexpensive bite to eat, there are eateries all over the country that I call Udonalds. (We combine "udon" and "McDonald's".) Udonald's is a Japanese fast food.
In such establishments, customers sit at the bar or tables. Usually these are office workers on their way to work before the start of the working day.
In the corner of such establishments is a machine that looks like a mixture of a slot machine and an ATM. Here visitors order their food. Payment is also made here - the machine can also give change.
As a result, the client receives printed pieces of paper with the ordered names. They must be handed over to the employees of the institution.
Now you can take your seat. Near each chair there are different spices, napkins, sticks. Employees immediately pour green tea for visitors - it's free here.
Udonalds is first and foremost fast. The ordered food is in front of you in a couple of minutes. There are various names, but everything is traditionally Japanese. Many orders come with a bowl of rice.
By the way, eat this rice in a special way. To do this, it is necessary to use pieces of dry seaweed (nori) and hands. You dip the nori in soy sauce and then pinch the rice from the bowl and put it all in your mouth. It's much more convenient (and tastier) than eating rice with chopsticks!
Of course, in Japan there are regular McDonald's. But unlike America and Europe, here you can order them with delivery!
They will bring you on a nice moped.
And there are these weird restaurants- a grill is placed at your table, and you yourself fry your own steaks at will!
If you happen to spend the night in one of the many temples, then most likely you can buy a traditional Buddhist meal there. Everything will be completely vegetarian, because Buddhists do not offend animals!
But how beautiful. I recommend.
Most importantly, during your stay in Japan, you should definitely try their fried eel. If you haven't tried it, you'll think it was a waste of time. It's almost tastier than marbled beef!
Don't focus only on food. In Japan, drinking is also all right. There are many very pleasant bars here, where friendly Japanese people will definitely get in touch with you.
In the last few years, very good whiskey has been made here - in this Japan even surpassed the Scots. But I don't like whiskey, so I can't tell you anything sensible about it.
And I advise you to drink traditional Japanese spirits. For example sake. I already wrote once - those who think that sake is such a rice vodka that should be drunk hot are deeply mistaken. Sake comes in small jars...
Or huge bottles. Like wine, sake can be tableware or super-expensive sake made from highly polished rice. Good sake is always drunk chilled.
If sake is too weak for you (it has 15%), then there is also shochu. It is a distilled drink containing 20% - 25% alcohol. Koreans have a similar "soju", but it tastes much tougher. But shochu is a thing, especially with ice. Order "shochu rokku" at the bar and you can't go wrong! (The word "rokku" actually means "six", but is consonant with "on the rocks", so it has taken on a new meaning in this context.)
In general, almost any alcohol can be bought in the same shops with which we started this post. This is how beautiful the liquor shelf in Japanese convenience stores looks.
Yes, America, with its strange puritanical laws on alcohol, is far from Japan's freedom in this regard.
Most importantly, don't forget to eat!
“Walk around Tokyo or any other city in Japan. You will immediately notice that the Japanese are very good looking ... They also have the lowest rates of heart attacks, breast cancer and prostate cancer. And if we talk about more superficial topics, then for the most part they look on average at least ten years younger. They have a lively look, glowing health skin and shiny hair. Kelly Baker, journalist
Today it is no longer a secret to anyone that The Japanese are the longest living people on earth.. Their average life expectancy is constantly increasing and in 2011 it has already reached 79 years for men and 86 years for women. The Japanese are not only world champions in longevity, they are the healthiest nation on earth!
Their healthy longevity is 77.7 years. There are practically no fat people among the Japanese: out of 100 people, only three can have excess weight, which is 3 times less than the French, and 10 times less than the Americans. But that's not all! In this country, women look much younger than their true age - forty-five-year-old ladies look like twenty-five-year-old girls. Even octogenarian grandparents are youthful and drive very active image life - play golf, ride bicycles and drink daily, without any embarrassment.
Why does the world's most food-loving nation have the lowest obesity rates of any civilized nation and the longest life expectancy in the world?
Experts explain this phenomenon by several factors - this is its own philosophy of well-being- they eat right, move a lot, visit mineral springs. Such unsurpassed indicators of health and longevity are achieved with minimal medical costs, they created the world's first wellness industry - an industry that helps maintain health and prolong youth.
Almost every Japanese from the age of 20 begins to use for the health of the joints and youthful skin fish collagen, which is also called "rejuvenating apple". In Japan, there is a cult of sex and they talk about it openly and easily discuss with colleagues over lunch who and what kind of hero was. Moreover, they do not use Viagra, but use oysters or oyster extract in tablets. The Japanese do not fight alcoholism, they drink every day and protect their liver.
Here are eight secrets of healthy longevity of the Japanese:
Secret number 1. Foundation Japanese cuisine These are fish, vegetables, fruits, soy and rice. The Japanese have fish, like we have meat.
It is eaten in the morning, afternoon and evening. The favorite fish of the Japanese is salmon, and they also eat tuna, trout, cod, mackerel, mussels, scallops, shrimp, octopus, squid. The so-called passion of the Japanese for fish originated in the 7th century AD, when the emperor issued a law that forbade the consumption of meat from land animals. Enough time has passed since then, but, fortunately for the Japanese, the ancient traditions have been preserved and strengthened even more.
Every year, the Japanese eat almost 68 kg of fish per person. This is more than four times the consumption of fish in other countries. The Japanese simply "bath" in the vast ocean of omega-3 polyunsaturated fatty acids, which are found in significant amounts in mackerel, sardine, salmon and trout.
Currently, heart disease is taking many lives in many countries, and the fact of the relationship of omega-3 fatty acids with a healthy heart and blood vessels is considered by doctors as the main the key to understanding the causes of health and longevity of the Japanese. “If you want to take care of your heart health,” said cardiologist Robert Vogel, “then either eat a little fish daily or take one-two-gram capsules with fish oil containing healthy fats". And British professor Philip Calder emphasized: “Fish also contains minerals, such as selenium, iodine, and some antioxidants. They most likely perform a protective function, preventing cardiovascular diseases, malignant tumors and inflammatory processes.
Thanks to The Japanese eat a lot of fish., the amount of red meat eaten is drastically reduced. According to the latest estimates from The Economist, the Japanese consume about 45 kg of meat per person every year. In the US, this figure is 130 kg per year, in France - 102 kg, in Germany and the UK - 80 kg. Japanese dishes are much lower in fat, sugar and calories.
The percentage of fat in Japanese meals is only 26, while American meals are 34. Thanks to a diet based on fish, the Japanese get more “ good fats” – such as omega-3 fatty acids and less “bad fats” with red meat. In addition, per capita consumption of processed and refined foods in Japan is much lower than in the West, and the total calories in food are much lower than in any other country.
1. Stick next rule Hara hati bumne: Eat until you are 80% full.
2. Watch your portion sizes: put food on a small but beautiful plate.
3. Chew food slowly, savoring every bite.
4. Get in the habit of decorating your dishes beautifully.
5. Eat more fish fresh fruit and vegetables and less saturated fat.
6. Cook food for rapeseed oil or rice bran oil.
7. Teach yourself to eat breakfast like the Japanese instead of snacking on sandwiches.
Rice is the most important culture Japan, and has been cultivated throughout the country for over 2,000 years. It is a staple in Japanese cuisine and is fundamental to Japanese culture. Once it was used as a currency, and the word for boiled rice(ご飯, Gohan) has become synonymous with the general meaning of "food".
A bowl of boiled rice is the centerpiece of traditional Japanese dishes. Rice grains are processed into a variety of products, including alcohol, vinegar, and flour. Below are some foods and a list of rice dishes that can be found throughout the country.
The most common types of rice.
Hakumai or White rice
Japanese short grain rice, becomes sticky when cooking. Most Japanese rice is polished to remove the hard outer shell (bran). This rice is called Hakumai, or white rice. This type of rice is the staple of Japanese cuisine and is served with most meals.
Genmai or brown rice
Brown rice (Genmai) is used much less, as it is considered not as tasty as white. However, it has been gaining more and more popularity as a health food lately as it is more nutritious. The outer layer of this rice, containing most of the vitamins and minerals, remains intact and is not removed by grinding as in white rice.
multigrain rice
Various grains and seeds can be added to white rice to enhance flavor and increase the amount of nutrients. One option is to add barley, the result is mugi gohan, but more complex options may include more than a dozen various add-ons. Rice flavored with different seeds is usually referred to by the name of the flavor, such as juhachikoku, and is served in health food restaurants and ryokan.
Glutinous rice Mochigome (Mochigome)
Mochigome glutinous rice is the second most common variety of Japanese rice. When cooked, it becomes more sticky than usual. japanese rice. It is commonly used to make rice cakes, sweets, or used in rice dishes such as sekihan (赤飯, Sekihan), glutinous rice with red beans.
Rice products.
Rice wine Nihonshu or Sake
Rice wine, commonly known as sake (the word sake is also used as a general term for alcohol), is alcoholic drink prepared by fermenting rice. Sake comes in several flavors and can be served hot or cold. Traditionally, it is not customary to drink sake with rice dishes, as the drink itself is considered a rice dish. Mirin, a sweet rice wine produced in the same way, is widely used in cooking.
rice vinegar
Vinegar can also be obtained from rice. It is used in the preparation of various pickles, marinades, as well as in the preparation of rice for sushi. Most of Japanese rice vinegar is light in color and slightly sour taste. Dark vinegar is also produced, which was considered a health drink.
Rice flour
Rice flour, made from ground white or glutinous rice, is used to make various Japanese sweets and Senbei rice crackers, as a thickening agent in cooking, or as a substitute wheat flour when making bread. Rice flour does not contain gluten.
Rice Bran - Nuka
Rice bran or nuka is the tough outer shell of rice grains that is removed during polishing. brown rice to make white rice. Rice bran has a high nutritional value and is used in various recipes Japanese cuisine, most often to prepare nukazuke brine.
Rice dishes.
Boiled Rice - Gohan
Boiled rice is the basis of most Japanese dishes. It is considered the centerpiece of the Japanese breakfast or set of Teishoku (teishoku) meals, in which other dishes are traditionally considered to be an accompaniment to rice. Rice in a bowl is usually served with miso soup and pickles. In Western-style restaurants, cooked rice is served as an alternative to bread.
Mochi
rice cakes Mochi (mochi or omochi) is traditionally made from steamed and pounded glutinous rice. Traditionally were New Year's dish but have recently become a popular everyday dish. Rice cakes are prepared in various forms and can be used in fresh grilled, fried or served in soups like dumplings.
Onigiri (Onigiri)
Rice balls, or onigiri, are usually made from boiled rice and wrapped in nori seaweed. Prepared with salt and often contain various fillings such as pickled Japanese plum umeboshi, shavings made from dried katsuobushi (鰹節) tuna or salmon. Rice balls are a popular and inexpensive snack food. Sold in stores, also often found on the menu of restaurants and gastronomic pubs.
Egg Rice (Tamago Kake Gohan)
Rice with raw egg, or Tamago Kake Gohan, is a breakfast dish consisting of a raw egg mixed in a bowl of rice. There are many variations of this simple home-cooked dish, but most often it is simply watered. a small amount soy sauce. In Japan, eggs are usually eaten raw or partially cooked.
Ochazuke (Ochazuke)
Chazuke (Chazuke) or Ochazuke (Ochazuke), this is another type of simple homemade food, consisting of hot water, tea or light fish broth. Other accompaniments are often served with ochazuke, such as umeboshi, grilled salmon, or pickles. Chazuke is commonly served in gastronomic pubs and is a popular after-drink snack.
Kayu (Kayu)
Kayu (Kayu) or Okayu (Okayu), Japanese rice porridge. During the cooking process, the rice is slowly boiled in in large numbers water. It is generally thinner than other types of rice porridge and is suitable dish to use leftover rice. Umeboshi is often added to kayu and is usually served to sick people as it is easy to digest and absorb.
Domburi
Donburi refers to plain boiled rice with some kind of addition. Donburi is served in specialty Gyudon-ya restaurants, but is also found on the menu of regular restaurants. The most popular varieties are gyudon (beef stew), katsudon (deep-fried pork chop), tendon (deep-fried fish), oyakodon (oyakodon) - chicken and eggs, tekkadon (tekkadon) - tuna and kaisendon ( kaisendon - raw seafood.
Sushi
Sushi can be defined as a dish that contains cooked white rice flavored with vinegar. There are various types of sushi such as hand-formed nigirizushi nigirizushi, makizushi rolls, and chirashizushi rice mixed in a bowl of fish. Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves.
Fried Rice - Chahan
Fried rice or Chahan (Сhahan) was brought from China. Endless variety of ingredients can be added to fried rice. The most common of these are peas, eggs, green onions negi (negi), carrots and pork. Chahan is a dish where leftover rice can be used.
Senbei Rice Crackers
Senbei are fried or grilled rice crackers. They are the most different forms and sizes, there are salty and sweet options. Some of the more popular ones are flavored with soy sauce glaze or wrapped in seaweed.
Sweets
Rice flour and glutinous rice (mochi) are the most common ingredients in Japanese sweets, along with sweet beans. Common rice sweets are daifuku (sweetened red bean paste wrapped in mochi), dango (dango) mochi balls on sticks and ohagi (ohagi) red bean paste wrapped in coarse pounded mochi rice.
Pickles with Rice Bran Nakazuke (Nukazuke)
Nakazuke pickles are one of the most common homemade pickles. The vegetables are fermented in a mixture of fried rice bran (nuka), salt and other ingredients. Whole vegetables are placed in a container for a period of one day to several months and allowed to harden. The resulting crispy, salty and pickled vegetables are then rinsed with clean water, sliced and eaten. Nukazuke are rich in lactobacilli and aid digestion.
Rice bread Komepan
Rice flour is used to make various types of bread. Komepan rice bread is sold in many bakeries and supermarkets and is also a gluten-free substitute for ordinary bread from wheat flour.
rice rules
Hold a bowl of rice in your hand while eating.It is considered polite if you have eaten all the rice to the last grain.
It is considered indecent to pour soy sauce directly into the rice itself.
Don't leave your chopsticks upright in a bowl of rice, this is considered a bad omen and is only done at funerals.
rice fields
Rice fields are a common sight in the Japanese countryside and places of nostalgia for many people. The fields begin to flood in early summer and turn into a sea of green and golden waves as the rice grows and matures throughout the season. Rice is usually harvested in autumn, although some southern regions may plant more than one crop per year.
Some places are especially famous beautiful views such as the Noto Peninsula in Ishikawa Prefecture, Shodo Island in Kagawa Prefecture, and the Echigo Tsumari Region of Niigata Prefecture.
The Four Golden Rules of Japanese Diet
autumn moon
Pine painting with ink
In blue skies
The process of eating in the Land of the Rising Sun, which has its own long-standing traditions dating back centuries, is like a symphony, where each sound line has a special magical meaning, and together they work real miracles. And Japanese cooking teaches us a lesson in the wisdom of rejuvenation and healing of the body through food. Japanese diet will allow:
Increase endurance;
Strengthen shattered health;
Forget about age (which Japanese women simply do not have).
Despite the fact that in recent decades the Japanese have begun to show interest in European dishes, they still prefer traditional dishes national cuisine based on the following products:
Fish and seafood.
Japanese cuisine continues to retain its specificity. The diet here differs from the Western one, primarily in terms of caloric content, protein and fat intake, and also in its structure: a clear predominance of vegetable proteins over animal proteins, and a significant proportion of animal protein is consumed at the expense of fish products, and Fig. In general, the diet is lower in calories than in most countries.
It is well known that all sane people have long been urged to eat less animal fats, foods containing cholesterol, salt and sugar, and instead eat foods that contain enough fiber. And it is Japanese cuisine that largely meets such recommendations.
So, what are the basic food rules in Japan?
The first rule is a small amount of servings.
Any of us can eat so much and so quickly that it is difficult to realize what, in fact, he ate and what it tasted like. It is greedy to swallow unchewed pieces of food, then another and another - until you are completely intoxicated. Why are we so foolish that the sin of gluttony finally leads us to suffering? Intemperance turns into a deadly poison the food prescribed for the preservation of life.
The fact that the Japanese eat in small portions, apparently, brings not only considerable benefits to their body, but also to their aesthetic sense. And the first step that can be taken towards proper nutrition is just to change the usual immense plates for more miniature ones. In a small dish, you just physically cannot put a large portion.
Then we act like this. In the first week, reduce the number of servings by 1/5, the next - by 1/4. Thus, after 3-4 weeks, we will be able to reduce the usual portion by half without much effort. When the portion is large, often simply by inertia, without much appetite, a person absorbs such an amount of food that the body does not need at all and even harms. Moderation is the foundation of good health. Just “eating little” is already a way to get rid of some diseases that appear from oversaturation and poisoning.
The second rule is freshness and seasonability
The more fresh product used to prepare a dish, the more useful and needed by the body substances. And the Japanese, as you know, are very sensitive to the freshness of the product from which they are going to cook.
According to availability Japanese table one or another product, you can accurately determine the season without looking at the calendar, since the tastes of the Japanese are in complete harmony with nature. They, as a rule, consume only those foods that are considered the most juicy and, accordingly, fresh for a particular time. For example, everyone knows that at the end of spring, young green tea, bamboo sprouts and salmon. And in the fall, it is best to put dishes with mackerel and the first matsutake mushrooms on the table.
It's no secret that vegetables used in season are much healthier. And in Japan, the choice of food largely determines the season and time of year. Usually, exactly what is ripening in the field or in the beds is in use. For example, few Japanese will buy greenhouse strawberries, knowing full well that in their season they are much tastier and healthier. In addition, the Japanese tend to use exactly the fish that is caught only at this time of the year.
Japan lies in a huge arc from northeast to southwest. And climatic conditions set Japanese cooking not only seasonal, but also local signs. In the north, for example, you cannot grow rice, but there are excellent conditions for growing corn and potatoes, as well as for raising animals.
The food for the northerners, according to the Japanese, should be more nutritious, so the ramen noodles typical of all Japan in Hokkaido are served with a generous piece of butter. For the same reason - increased energy consumption - in the prefectures of Northern Japan, o-nabe soup, cooked from crabs, shells and pink salmon, is very popular. (There are countless fine salmon in the waters of Hokkaido.)
The cuisine of the Kanto regions with centers in Tokyo, Yokohama, as well as the cuisine of the Kansai regions and the Ryukyu Islands has its own characteristics. For example, soy sauce in Kanto is noticeably different in taste and color from Kansai sauce. There are also very fundamental differences for the Japanese in the form and taste of marinades, sushi and sweets.
To Kyoto gourmet cuisine, the recipes of which were created millennia ago by the chefs of the imperial palace. Nagoya is famous for its udon wheat noodles and sweet rice jelly. Pilgrims at Buddhist temples on the island of Shikoku love iwashei, tangerines, and local noodles. And the island of Kyushu is known for its tea, seafood and fruits. Here you can feel the influence of Chinese cuisine.
The choice of food in Japan, in addition to the season, climate zone, is also influenced by the weather. On hot summer days, the Japanese try to eat food that brings a feeling of coolness. And the feeling of freshness, in their opinion, is given by such delicacies as eel, octopus and sea shellfish. They also cool down different kind jelly.
In autumn, the Japanese prefer to absorb roasted chestnuts, buckwheat noodles and mushrooms.
In late autumn, they eat sashimi - cut into strips raw fish and heated to a temperature of 36.6 degrees sake. Into the cold winter time The Japanese love warming nabe. They eat this stew directly during cooking, pouring themselves directly from a boiling pot. And in hot summer days the islanders eat a cold variety of nabe called shabu-shabu. Thus, in winter cold- meat, fish and warming drinks and soups, in summer heat- cold soups, refreshing types of marine life, cold noodles ramen and salads.
Over the past half century, Japanese cuisine, of course, like the cuisines of any country in the world, has been enriched with the most different options fast food. These are hamburgers and chips, popcorn and instant soups. Of course true connoisseurs national traditions opposed this process of Americanization. But still fence off from low-nutrient, and sometimes unhealthy options fast food the Japanese failed. But they, with their characteristic archaic wisdom, tried to at least to some extent "Japanize" overseas dishes. So there were potato chips with seaweed seasonings, spaghetti with the familiar taste of the islanders cod caviar and green tea ice cream…
The third rule is proximity to the natural, original form of the product
Japanese cuisine differs from European and even from Asian, such as Chinese, in that it shows unspeakable respect for the original appearance of the products, which at the same time must be the freshest and, if possible, of the highest quality.
The fourth rule is the preservation of vitamins and minerals
It is very important how we prepare food. It largely depends on how energetically filled the food will be and how much it will bring benefits. The Japanese cook in such a way that vitamins and minerals are well preserved. It is important to choose the right temperature regime. Special cutting is also important, for example, vegetables. The Japanese know how to do it in such a way that vegetables not only look more attractive, but also cook faster. And as you know, the less time spent on cooking, the more vitamins and minerals are stored in the product.
Everyone knows the benefits vegetarian table. Fiber, vitamins - all this is vital for our body. And it is very accessible to almost every person, no matter how wealthy he may be. The variety of the Japanese vegetarian table surprises with ingenuity. There are daikon radish salads and cucumber and carrot sculptures on the table. The Japanese also use wild plants, such as gobo burdock root, herbs, algae, which bring vitamins and minerals to the body. In short, there is a lot to learn here.
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From the book How to become slim and stay healthy author Gennady Petrovich MalakhovDigestive system is able to fully assimilate a certain amount of food per day. Lack and excess of food leads to either weight loss (with a lack) or obesity (with an excess). You should also know that digestive system very economical
From the book Exercises for women's health and libido by Eliza TanakaBasic nutritional rules Experts refer to sexual problems as loss of libido, loss of interest in sex, infertility, damage to the genital organs that deprive pleasure and cause infections, congenital weakness of the sexual system, and many others.
From the book How to recover from various diseases. Sobbing breath. Breath of Strelnikova. Yogi breathing author Alexander Alexandrovich IvanovGeneral rules nutrition In order for our health to please us for as long as possible, the balance between food and fat nutrition of the body must be observed, that is, the transition from one type of food to another must be carried out constantly. Nature regulates such transitions at the level
From the book I am calm author Anatoly Vasilievich AlekseevChapter 2. Three Golden Rules of Mental Hygiene Even a few thousand years before our era, people guessed that there should be two main directions in medicine. The ministers of the first are called to heal sick people, and the representatives of the second are to keep healthy healthy. This
From the book Let's Help Skin Look Younger. Face and body masks author Oksana BelovaCHAPTER 1 Four Seasons - Four Different Skin Cares Our lives are closely intertwined with our environment. We often have to reckon with the conditions that Mother Nature dictates to us. To stay young and beautiful for many years, you should
From the book Japanese Diet author Veronika Olegovna SychevaChapter 3. The Japanese system of health and nutrition rules As mentioned in previous chapters, Japan is a country of centenarians. And, as we remember, life expectancy largely depends on nutrition and healthy lifestyle life. New doctrines and systems of health that arose in
From the book Easy Yoga for Weight Loss. Asanas for everyone author Swami BrahmachariGeneral rules of nutrition Any fruit is best eaten raw, as well as without sweetening and without preservatives. Their heat treatment inappropriate. Fruit goes well with some protein foods (cheese, nuts, other high-quality proteins, nut
From the book Philosophy of Health by Nishi KatsuzoRules of a healthy diet Each person should receive with food all the necessary substances and microelements, taking into account the nature of his work, characteristics of the body, age, lifestyle, gender and habits. Food should be tasty so that you can eat it all, not leave it
From the book 5 minutes of yoga without getting out of bed. For every woman at every age author Swami BrahmachariThree golden rules of yoga Consistency, a gradual transition from simple to complex. Systematic and regular. Moderation in everything. Yoga does not lend itself to being studied at an accelerated pace; without having mastered one stage of knowledge, it is impossible to proceed to the study of another.
From the book Counting calories author Vera Andreevna SolovievaNutrition rules Nutrition requirements are made up of requirements for diet, diet and eating conditions. The diet must meet the following requirements: 1) energy value diet should cover the body's energy expenditure; 2) food
From the book We lose weight without salt. Balanced salt-free diet by Heather K. JonesVariable Menu of the 4-Week Salt Strike: Four Meals a Day The menu is designed so that you can repeat and/or rearrange meals in a way that suits you. Each meal, and there will be 4 of them, contains 300 calories and approximately 300 mg
Do Japanese people eat meat?
The notion that the Japanese are strict vegetarians is wrong. Influenced by the traditions of Chinese cooking in Japanese cuisine, there were dishes from both beef and pork. However, in fairness, it is worth noting that their popularity was not great. According to some literary sources that have come down to our times, the smell of pork and beef even caused the Japanese to faint. The situation was a little better with dairy products, especially with cheese. The number of beef and pork dishes increased significantly only at the end of the 19th century, when more and more Europeans began to enter the country. However, even then these dishes were more often used as a delicacy than as everyday food.
In modern Japanese cuisine, several meat dishes are especially popular: nabe, sukiyaki, shabu-shabu. Many restaurants prepare mouth-watering yakitori skewers from small pieces of chicken and vegetables strung on short skewers, or katsudon, a chopped pork cutlet filled with egg.
Many have heard about a dish that is rightfully considered the pearl of Japanese cuisine - marbled meat (kobe-gyu), cooked in front of your eyes on a teppanakai stove next to dining table. The meat is so tender that it literally melts in your mouth. The secret of the dish is not in the cooking method, but in the quality of the meat. Kobe livestock breeders graze gobies in the purest meadows, feed them with selected feed, drink spring water and beer, and do electric massage every day. As a result, the meat gets a beautiful intricate marble pattern of veins.
From marble meat prepare sukiyaki dish, which has a history of 150 years. To prepare it, they kindled a fire and fried the meat on a special shovel - "suki", and any roast among the Japanese is called "yaki". This is how the name of this dish came about. In restaurants, you can most often find sukiyaki nabe - boiled marbled meat with bean curd, vegetables, noodles and a raw egg. For this dish, the chef only prepares the ingredients, and the guests themselves cook thin slices beef in a saucepan with water or weak broth. Ready slices of meat are dipped into a small cup with a beaten raw egg. While everyone is eating, the chef adds various spices to the sauce as needed. If his taste gets too spicy, he adds more sake or water.
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