Restaurants of Japanese cuisine you can easily find in any more or less large city around the planet. Establishments that position themselves as Japanese restaurants can clash in a battle for popularity with Irish pubs or Italian pizzerias. And, just like them, they will be very far from the authentic original. And it’s not even the absence or presence of any dishes on the menu, and not the people dressed up in fake samurai costumes, but the fact that the ritual part and the special atmosphere play an important role in the Japanese meal.
The phenomenon of Japanese cuisine lies in its simplicity, and at the same time originality and originality. One of the main differences between Japanese cuisine and European cuisine is minimal heat treatment, in other words, often the products are not cooked or fried, but are absorbed in their natural form.
In general, naturalness is one of the key concepts in the Japanese culinary tradition.
Local chefs try to preserve the natural appearance and taste of the dish as carefully as possible, so there is no practice of mixing many ingredients. The Japanese are sensitive to their traditions, and the behavior at the meal is no exception. In addition to the notorious chopsticks, an unprepared European or American is waiting for many different nuances of table etiquette. Rice dominates in Japanese cuisine. Rice is the basis of the basics, it is served as a side dish and as a separate dish, and even as a dessert. It is usually not salted, but is richly flavored with seasonings and sauces. Rice products are very diverse, the locals use it in the form of rolls with filling (sushi), balls (onigri), pies (mochi). In addition to rice, the islanders love various noodles made from different cultures — buckwheat flour noodles “soba” or wheat “udon”.
Japanese cuisine will also appeal to those who, according to the precepts of their grandmothers, do not sit down to dinner without a good portion of soup. Soups are made here a lot and all very different, though not very similar to our usual soup and borscht.
Soups are prepared from all different ingredients and in a variety of interpretations: meat and fish, potato and soy paste. Of course, in an island country, the cuisine can not do without the gifts of the sea-fish and seafood. Moreover, many of these products are consumed in absolutely raw form. Japanese delicacies include battered shrimps, sea urchin pieces, fish cakes, cuttlefish, eel, edible seaweed, and other marine-themed culinary exercises.
As snacks or side dishes, vegetables are often served, which, by the way, are consumed mainly in raw form. Popular in Japan are soybeans, radishes, bamboo shoots, cucumbers and turnips, as well as mushrooms and vegetable products, dried seaweed, spinach, tofu cheese (which is made from soy). But with meat dishes in Japan is not very diverse, due to geographical reasons. Popular dishes here are stewed meat and potatoes, shish kebab prepared in accordance with the local flavor, Japanese-style liver, chicken dishes. Well, a good lunch can not do without drinks. The main Japanese drinks are green tea (the consumption of which is accompanied by a special ceremony) and rice vodka sake. Beer is also common here, and from soft drinks — kori (crumbs made of ice with syrups).