Young people used to gather in the metropolitan Japanese cafe to eat sushi and sashimi, drink green tea with jasmine, and incidentally to discuss current affairs. In Moscow, the inability to eat with chopsticks can cause damage to the reputation serious and business people. The famous English Dictionary Collins has more than hundreds of words that come out of the Japanese language, with most of them – the culinary terms. However, enthusiasm for Japanese food – it is not just a fad, how much desire for a healthy lifestyle. Japanese cuisine is extremely useful because of its diversity and at the same time sobriety, sophistication and naturalism. In contrast to the Chinese cooks who seek to drastically change the product, the Japanese appreciate its natural taste. That is why the people of Japan are not as often as Europeans, are subjected to heat treatment of food, allowing maximum retain all the vitamins and nutrients. And the Japanese never overeat, they are likely to taste, and serve because they have meted out so as to avoid satiation.
Not to mention, and the aesthetic component of the Japanese kitchen. New York Yankees has plenty of information regarding this issue. Our eastern neighbors believe that the beautiful appearance of food creates a great mood, which, in turn, promotes the best digestion. For proper serving dishes are very important harmony of color and form, the correct location on the plate, and even seasonality. According to the Japanese, each season brings its own specialties that should be gratefully accepted. Therefore, the fall you will be served a dish, decorated with pieces of carrot in the shape of maple leaves in the spring – a sprig of cherry improvised. The basis of Japanese cuisine traditionally the rice and fish, and it is absolutely not accidental. In ancient Japan called "Land of the rice ears", because this culture is grown for over 2500 years. The word for rice ("gohan"), in Japanese synonymous with "food".
Japanese rice contains up to thousands of species. Unlike India, long rice, it is shorter and has high adhesion. This figure is conveniently blind to the pieces that will form the basis of the land. The Japanese eat rice 2-3 times a day, usually without the spices and small portions. And preparing for the national rice delicacies (cakes and crackers) and drinks. Everyone is well aware of sake, which has strength not exceeding 18 , but few Europeans know that rice can also be obtained from the Japanese beer and shochu – a strong rice wine.