Attractiveness of Japanese cuisine, not by the amount that is the arrangement, showcasing the dishes always harmony catches the eye, stimulating.
Japanese cuisine is said to be a soul and high aesthetic. A Japanese dining table is “a collection” the cuisine with harmonious combination and dexterity between several factors: each zone features local, seasonal changing dishes, techniques on display, some food habits during a certain time of year.
Characteristic and most fascinating of Japanese cuisine is an adequate aesthetics in the food through the senses: sight, smell, and taste. In it, the Japanese have the conception feature about food like “three five”: five tastes, iridescence, active in France. The five tastes are: sweet, sour, spicy, bitter, salty. Bands are: white, yellow, red, blue, black. The five French: live, Ning, baking, frying and steaming.
On reception of the Japanese food, but not many but extremely eye catching.
A meal in Japan have yet to be called a meal if not enough three sides: the presentation of dishes, including the external form and decoration, the selection of the disk or the type of the tool and your own taste that dish. A Japanese dinner is the harmonious feast on three sides it. Dinner is the main meal, beginning with appetizers is a small cup of sake, a type of fermented rice wine usually drink hot. The meal was set out on a low table, and the sitting on pillows on the tatami mattress was spread.
Meals usually consisted of stews, salads, fried dishes, homemade cleaning or baking dish, eaten with rice or congee. Rice is the staple food prevails in every meal in a Japanese population. In addition, a wide variety of noodles are also favorites like Soba or Udon noodles or Tempura (fried).
The dish is usually prepared simply, but the flavor and the essence the dish to create a rich and elegant Japanese-style characteristics. A dinner is usually seen in a Japanese family always includes a bowl of rice with spinach, radishes and Miso soup of melon or. Or just eat rice with Natto (soy-bean soaking) is mixed with chopped onion and egg survival. The cuisine is served up at once and who wants to eat dinner, then remove it. Someone once said that, looking at the moment in Japan, we can associate to “have a little something of the mountain, and a little something from the sea”. The mountain symbolizes the vegetables in many local along with the main dish is rice. The sea is nothing more than that is the source of seafood, particularly fish.
During processing, the Japanese food arrangements by making the colors and layout of the harmony. Aesthetics in present Japanese food is recreating nature: “bamboo shoot Dish cleaning presented on the plate like a pimple and though an egypian shoots Sydney under a bamboo stem and. .. Fried mackerel dish looked like a mountain top meadow “. Food presentation so that the colors, shapes and materials is in harmony with the dish and season. Seasonal factors affecting Japanese cuisine is not merely “season’s formula” which mainly in that the food should reflect the nature of that season’s sensory.
For example, the food in the bowl or disc match each season of the year. Glass architecture is views are suitable in summer. The disc has the shape, size and texture contrast to achieve the balance between aesthetics and food containers. If the dish has a round shape will usually be on display in the squares or triangles. They use a variety of disc bowl with all different shapes from before Westerners go beyond the strict limits of yourself for the disc type. And on each of the plates of food, usually the Japanese not to complete all food worked behind the plate, which is just a corner to eat while you can enjoy the beauty of the items under it.
The Japanese preferred to eat seasonally and seasonally to layouts.
Sashimi, sushi, rice bento box is not merely the three dishes that it also contains part of the Japanese culture. According to the Japanese concept of this dish brings good luck, happy for people to enjoy. They are regarded as icons of the cuisine of the country Meet Tang.
In the traditional holidays, sushi appeared on tables with enough color, flavors. There are hundreds of different sushi with hundreds of ways in post-processing required complex.This is a type of steamed rice is mixed with vinegar, combine with other foods such as fish, fish eggs, vegetables. The sushi artisan in various regions across the country, the Japanese Tin or hand Pack and then cut into slices taste has just set out the means of creating more natural colors and different shapes in the middle of the cut as the butterfly, dragonfly or shape flower. Each artist presents his own style and they take many years training to create sushi “tasty yummy eye from away”. There are many types of sushi is as follows:
-Temaki sushi: rice and food in the book leaves a small funnel shaped seaweed.
-Inari sushi: rice and food is given on a piece of tofu.
-Nigiri sushi: rice is grasping the tiny little extra, extractor wasabi in between and then lined up for food.
Makimono-sushi: feed between the rice and is curled in a layer of seaweed, then cut into small circle.
-Gunkan sushi: the rice surrounded by food, kelp leaves lined up on the side.
-Sushi sushi: kind of Oboshi is pressed in the mold of wood into pieces then use the knife to cut into smaller pieces.
The rich type of sushi just beautifully delicious delicious Japanese.
While there are many types of sushi, but have in common a way to eat is served with soy sauce, mustard and Ginger pickle. Ginger works wash your taste after each sushi so you can enjoy a variety of different sushi at once.
One of the culmination of the art of presentation this dish means Nyotaimori party, Japanese word for “body makeover of a woman”. Artisans will display the pieces of sushi across the maiden as his chest, abdomen, legs and. .. There is an unwritten rule about how to sort on the girl’s body. For example, the fish will be folded over enclosed parts of the girl because according to the conception of the Japanese, the fish affects sexual potency. Put the salmon in the heart because it seems that is what provides the power for people to eat … But that’s the old arrangement only. Now that people sushi arrangements mainly according to the overflow location for the each Department across the girl’s body. Although praised as one of the top culinary art of Japanese song Nyotaimori now were pretty much.Part because due to luxuries, fun is fun too costly, so it lowers the dignity of a Japanese woman.
Traditionally, the major component of a Bento including “food on the forest and the sea” means include: rice, fish, meat, fried vegetables or cooking and desserts (possibly fruit) arranged in proportion 4: 3: 2: 1 (4 parts cooked rice, 3 part flesh, part 1 and part 2 vegetable dessert). A favourite material of Bento is a Japanese apricot or Umeboshi is placed in the middle of the rice plates to increase the flavor of rice. Each box of rice Bento is a rich creativity reflects the features of the art of Japanese cuisine.
Though just a rice box in order for the baby to take to the market but the Japanese woman preparing very picky and vividly to stimulate your appetite.
Bento is often prepared very meticulously and artfully, conventional food will be arranged in the shape of a sophisticated, harmonious colours, characteristic for each season for each open the cover of the box rice once surprised, intrigued. Food arranged artfully in each small box with many beautiful pattern shape, eye-catching. Sometimes they folded textures according to the image, the words … to spread the word of his emotional, sometimes simply beautiful arrangements put more more palatable. With the Japanese, a box office or lunch “pairs of nesting” in schools was also carefully prepared elaborate as a work of art, too.
From these simple dishes in daily life, under the skilful hands, brain surgery, the Japanese were sent to both the heart and express the subtlety in the soul makes them become artistic masterpieces, one two. This is exactly what makes the difference of Japanese cuisine: elegant cuisine, attractive colors, soothing natural flavors … so in the thought of enjoying the unforgettable impression.