The Best Japanese cuisine
Japanese cuisine — a definite Exotica for the eyes and stomach of any European. But the national Japanese cuisine could not be better absorbed unique ethnic flavor and the specifics of the nature of the island state. It is not difficult to assume that the Japanese have many dishes with rice components.
Rice — the head of everything
Even the vocabulary of the Japanese language allow us to make sure that the rice grains are a real cultural and culinary heritage of the Japanese. For example, the value of boiled rice is referred to by the words “MESI” and “gohan”. It should be noted that these words have another variation and mean meal or any other meals. If the word “gohan” is used in official style (for example, “hyougoken about habitacines” — I will go have a dinner), the term “MESI” is a variant spoken communication (“hiromasa about cuticura” — will make the snack).
Traditional rice dishes
Global integration has made some adjustments in product variety of the Japanese. However, the consumption of rice does not become less popular. As before, the basis for food rice make 3 traditional cuisine: “a drawl”, “tamago gohan cake”, “takikomi gohan”. What does it represent? Try to understand:
first, the “drawl” – rice porridge, cooked on a slow fire with a minimal amount of salt. Usually it is used with pieces of green onions, radish, chicken or go with the pickles;
secondly, “tamago gohan cake” is boiled rice with added raw egg or the traditional menu of Japanese cuisine is soy sauce. You can use other toppings or soy beans;
third, the “takikomi gohan” is also boiled rice with various fillings from the konnyaku, Dashi, shitake. Or more familiar to European chicken slices, carrots, green peas. As spices use sugar, salt, soy sauce or sake.
Usually for cooking or other Japanese dishes using different varieties of rice, which differ not only in appearance, but also on technology of cultivation and processing. The most common types of favorite Japanese product, namely:
white polished rice “wrote-Mai” in Japan, is grown on flooded fields. And cooked is solid grains that are glued together. Most often it is served in boiled form with meat, poultry or fish;
unpolished rice “gamma” externally gives a brown tinge, and carries a fragrant nutty aftertaste. Often it is served with grated mountain Yam and other “rustic” ingredients. Despite the fact that this cultivar is more capricious in cooking, it possesses the broadest spectrum of vitamins and minerals, contains a lot of fiber;
prosledovanii — “haiga may” is also a bit brownish. Visually it resembles polished, but the taste is closer to brown. Used after removal of bran;
sticky rice “mochi-GOME” is used for sweet dishes, recipes of kitchen of which Japan has many. Such a product often tenderize and grind. All for the end result — cooking pasta. It is in this consistency add the red beans. This is a traditional recipe treats for New year celebrations in the Japanese traditions;
“kurogoma” — the most expensive and very useful rice variety. It is because of the price of grain is mixed with other varieties (often with “uruti-may”). Visually it is dark, by the way, and its name says — «KURO» translated says «black». This product is very useful: it helps to enrich the body with vitamins that can restore the metabolism and lower cholesterol. In this lies the secret of the popularity of the variety.