In the world around the world, the Japanese is looking for harmony, and at the table too. Since in a culinary business, almost everything in his power, a feastish harmony in the life of the Japanese is much more than another, everyday.
The steady observance of the culinary and gastronomic principle of seasonality in a sense echoes the cult contemplation of the blooming Sakura, not only delivering aesthetic pleasure, but also allowing you to feel part of wildlife. Like flowers in the house, food on the table should be fresh, cooked from products at the peak of their consumer qualities. By photographs of competently covered with compatriots, the Japanese will confidently call the season when it took a feast, because even soups on this table will be different depending on the time of year. In the spring more often prepare fresh bamboo shoots and a young trout, and dishes are decorated with the cherry inflorescences that are so pleased with the soul of the Japanese. It’s time for a hot eggplant and a fatty eel, soy cottage cheese tofu is served with ice, and raw fish eat less – too difficult to ensure its impeccable freshness. But it is a lot on the autumn table, along with forest mushrooms and chestnuts. In winter, dishes from crab and thick hot soups, which are soumers eating all year round.
The undisputed base of Japanese gastronomy, of course, rice; Not by chance the expression gohan means simultaneously "rice" and "food". In the usual system of gastronomic coordinates, the rice plays a role and bread, and a side dish, accompanying all Japanese meals. The traditional drink of sake is made of rice. Being a fermentation product, not distillation, it is actually strong wine, and not at all weak vodka, as for some reason it is decided to think. Strong alcohol, too, do from rice. It turns out that one way or another rice or its derivatives are always present on the Japanese table.
Japanese food is not squealing with spicy sauces, distorting to unrecognizable its initial ingredients; on the contrary, the closer to the natural color, smell and product taste, the better. From here the ubiquitous cult of raw fish in the most popular her genres – Sousi and Sashimi, the names of which came across our alien to the Japanese ear. A good Japanese chef will definitely keep all the best that is in the source products, and very good will find a way to emphasize and strengthen the natural taste and aroma of the same fish or vegetables. The exact dose of suitable spices or seasonings is very important here – the light shavings of Vasabi (in a good way, this poorest Japanese horseradish should be freshly heavily, ideally – for the fear of themselves), a few drops of soy sauce or, let’s say, a juicy radish dycon, grated with sharp pepper and pressed almost to dryness.
On the other hand, different culinary technologies will be presented on the correctly covered Japanese table: raw, boiled and roasted, steamed and grilled, stewed and pickled. Tastes should also be present different: sweet and sour, salty and bitter. Complementing and shaking each other, all these dishes are designed to provide the very harmony, without which the food is not in joy. With such installations, cooking inevitably turns into a variety of decorative and applied art. Tasty what is harmonious, ugly can not be delicious. In the finished food, a successful combination of shape, colors and textures is valued, and the dishes must emphasize the originality of each submitted dish – because the Japanese table is so many different plates, bowls and plates. It seems that almost every Japanese chef has the skills of a graduate designer, but there is no desire to decorate as such, and the big portions are also not an end in itself – so an experienced artist leaves free space in his picture, "air", why she only wins. The feeling of abundance arises not from full plates, but from a large number of dishes. The Japanese receives both aesthetic, and organoleptic pleasure from small portions of appetizing food on a beautiful dishes, and this is not the wrong abstract, but the hungry delight that overcomes, say, the Frenchman at its high kitchen restaurant at the sight of exquisitely miniature portion on a huge empty plate. Popular Bento – Boxes with lunch (rice with vegetables and pieces of meat or fish), too, are sometimes true works of art and in form and content: they can be highly painted from the outside, and pickled vegetables inside figure. By the way, to give something edible in the original and exquisite packaging – very Japanese.