Less fire, more fresh
The path to the heart of the Japanese lies through anything but its stomach. Samurai, says the proverb, picks into the teeth toothpick, even if he helped!
Every Japanese in the soul a little samurai. So the understanding of it. Why he picks up there? Only so that no one can guess that in his stomach it is also empty, as in the poor world in the winter? Alien Gaidzinam do not understand. It remains only to told meaningless "East is a delicate matter", Swallow fish-rice sushi balls, pouring them to Sake, and hope for the help of your own stomach in the rayster of the mysterious Japanese soul.
Ritual rebuses have to be solved since the beginning. That is, S "First". Which will bring together with all the rest. Such is the classical tradition – no change of dishes, everything is immediately set on the table. Nevertheless, lunch (on another classical tradition) still should be started with Siou-Mono – Summer. Sumb, which can safely qualify for the title of national, great set: potato with meatballs or without sweatto soup, ear "SUMONO" and "Ramen", Hot noodles from buckwheat flour "sobody". But the most famous Japanese "first" – Mysoshire’s soup, which is considered an excellent anticarcinogenic agent and is served at any time of the day, even in front of breakfast. Actually "Misobyra" They call all soups, fired by the Misho – aged pasty mass of small-scale boiled soy. The most standard version of the submission of Missošira with seaweed and tofu, soy omelet, who, if you believe folk wisdom, never fastens the iron bracket. Whether because it is a completely hopeless thing, or because tofu is never the second freshness and yesterday’s cooking.
"How beautiful fish are yours!
But if only, old fisherman,
You could try them myself!".
Times change. Since the poet Kikaku sad about the old fisherman, a lot of water flowed. Today, the Japanese eaten 1/6 of all seafood mined in the world. But the Japanese are prepared from them not only sushi and sashimi. By the way, very often fish and other delicacies, including squid, sneaken in the famous "FUNA-OTA" how self-sufficient bousing, used not only in the raw form, but also live. Cames such dishes "odor". For example, "Dancing perch" It is necessary to scream with boiling poles, pour the sauce and immediately cut into pieces, although at this time he is like a crazy beats the tail and moves lips. Fugu fish (she is inflated during the danger to a huge barbed ball) does not dance, but to eat her, also need strong nerves. Enough during cutting and cooking shed at least a droplet of her poisonous bile, death will instantly come. That is why only graduate chefs, who make Harakiri, are preparing, if only someone from customers dies from poisoning.
However, not all dishes are as dangerous as a fugue. And not all of them are served in kind. Meadowelly dishes, including borrowed from Portuguese sailors – it is fried dishes. True, fried almost without butter and not to the end, a little noticeable cheese still always remains. Such is the philosophical feature of Japanese cuisine: products must be healthy.
There are no secrets of Japanese cuisine, for all its sacraments are available to the client’s eyes. So, directly in their eyes are preparing dishes Nabe, Sukiyaki and a shabla shab (it is the same Xamba, named so sounds that makes stewed in meat sauce). These are the finest meat slices, which are boiling in boiling broth or oil with algae, miso, onions, carrots, celery and other vegetables, as well as sake. As a supplement to this Kushany, soybean and raw egg must be supplied, shadowing a thin taste of meat and vegetables. Of course, no matter how bunciful is someone else’s cooking, you can always find in it what resembles a native and acquaintance. For example, Japanese Yakitor kebab – small, sliced slices, chicken and vegetable slices, or Katzudon – chopped pork cutlet, filled with egg, outwardly similar to the delights of the Soviet catering.
"Marble" Cobu-go meat, cooked on Tappanyaki Table (it is raised next to the dining table), not from the assortment of uricultural eaters. This is the pearl of Japanese culinary art. The secret of it is not in the method of cooking, but exclusively in love. Love livestock breeders Kobe, who literally hollace and cherish their young bulls. They graze them on the purest meadows, feed with selected food, sneak sifter water, as well as beer and every day make an electromassage. So that bulls are not overwhelmed, they are suspended in the cradle. As a result, meat gets a beautiful intricate marble pattern from. Needless to say, it is superno and melts in the mouth.
