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Japanese food

Japanese food

Japanese food

Holidays in Japan I have always been attracted by the originality and unusualness of this country. In the land of the rising sun, many things may be unusual for the Russian average person. This also applies to the world-famous Japanese cuisine. But it just so happens that you can only taste the dishes of true Japanese cuisine by traveling to this country in person. Since almost all restaurants that call themselves “Japanese” are as far from original dishes as they are from Japan itself.

So, what makes Japanese cuisine different?

Firstly, this is not just food consumption - it is a whole philosophy. It is important when, how, in what company and where you eat - all this affects the presentation of dishes, their size and ingredients.

Secondly, Japanese cuisine is healthy and wholesome food. Perhaps thanks to this fact, the Japanese are a nation of long-livers.

Ingredients

The basis of all cuisine is rice. If a meal does not include rice, it is not considered a complete meal. There are so many ways to prepare, serve and combine rice that the Japanese never get tired of it, and they can eat it for breakfast, lunch and dinner.

The second most important component of Japanese cuisine is seafood (fish, seaweed, shellfish). There are also a great variety of cooking methods: stewing, baking, steaming and, of course, eating raw.

Since Japanese cuisine is healthy and nutritious, it cannot do without vegetables and legumes. The most common: onions, carrots, daikon, Japanese horseradish, cucumbers, cabbage, lettuce.

Drinks in Japanese cuisine

More often than others in Japanese restaurants you can find tea, mostly green. There are a great many varieties, but the most popular variety is sencha.

Of the alcoholic drinks, the most famous is rice vodka (sake), which has many varieties.

To get a closer look at the amazing Japanese cuisine, you can go to the page tours to Japan and book a suitable gastronomic tour.


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