Japanese food
Do you know that Japan is famous for the highest average life expectancy (women on average live 85 years, men - 78)? And the fact that 20 thousand representatives of this country were born in the 19th century and still alive and well. The Japanese tend to keep their physical form for a long time in good condition. What, then, does the secret of the excellent health and longevity of the population of the Sovereign Sun hide? And it's all about the traditional principle of nutrition!
Products are of the highest quality, fresh and natural.
Food - which has passed as little heat treatment, and even better raw, preserving the virgin taste and appearance. The cook not only can not, but is not going to argue with sprite.
The meal consists of a huge variety of dishes that have very different tastes. That's only their proportions are so small that all breakfasts, lunches and dinners can be put together not with a meal, but with tasting.
Beauty is originally, in the literal sense of the word, all the dishes are eaten by a look, so they are always beautifully seasoned and beautifully designed.
The basis of the kitchen, as a rule, is rice (gohan) and Japanese noodles, which is an indispensable source of fiber and carbohydrates.
The obligatory part of the diet is exotic mushrooms, vegetables, fruits, wild herbs. All this is saturated with vitally important vitamins. Here you can also include products from soya, which are saturated with calcium, vegetable proteins, flavonoids and do not have chemical additives: miso paste, tofu cottage cheese and a dry sauce sauce. The Japanese eat about 1/6 of the sea products produced. Contained in them in a large number of iodine improves the work of the brain. That's why the Japanese have no equal in technology.
Meat in Japan is prepared 1-2 times per week. Today, the Japanese are no longer fainting from the smell of beef or pork.
In a Japanese restaurant
Here we eat with chopsticks (hasi). Of course, with the unaccustomed use of them - the task is not easy. But it still costs to learn this. Eating with the help of chasis is able to train fine muscles, improve digestion, develop patience and, in addition, stimulate the person's mental abilities.
Following the tradition, all dishes immediately put on the table, and not practicing any change of dishes. That's just starting to always taken soup from the soup. In the left hand at the breast level is always kept during the meal with the sauce. By the way, if you are in Japan, do not be embarrassed loudly and champ. "Quiet" food in Japan is a bad sign: maybe tasteless?
Indian food
India is rich in miracles: mahaji on elephants, who tirelessly practice the Kama Sutra, diamonds in stone caves, renowned Riki-Tiki-Tavi. And of course, Indian cuisine.
Various . All sharp southern dishes can burn into a fire. India is the birthplace of vegetarianism: about 80% of the country's inhabitants do not eat meat. And in certain areas eating a normal tomato is equivalent to killing, and all because of the color that looks like blood. The main reason for this attitude to food is religion, customs and common sense. There, where bans are not so strict, you can eat lamb and chicken.
Clever . Cooking in India is part of an ancient culture that is laid out in the pages of sacred books. For example, they teach that the first dish is always tried by the god Krishna. For this reason, there is always a special diligence here for the preparation of divine taste and aroma. Names such food has enoughquantity of prana - life force.
The famous . The fascination with the Indian cuisine captures the whole world, and it is the third in its popularity.
Spicy . At first glance it may seem that Indians use only spices, slightly flavored other products. The most favorite are curry: coriander, turmeric, cardamom, cloves, caraway, ginger, mustard seeds, nutmeg, tamarind, red and black hot pepper. The combination depends on the color, on the portion - the acuteness. Each family has its own curry recipe, which not only imparts nutritional value, but also prolongs youth. The yellow pigment of the mixture curcumin mobilizes a group of vitagers, which organize the work of brain cells, protecting the body from stress. Another super spice that gives the eastern sorrow is gold. Which is rolled into foil, then cut into pieces and put in the bag. A year in the country eat 12 tons of this spice.
In an Indian restaurant
Initially, they order soup, then they eat salad with the second, by the way, rice is eaten with the right hand, tk. in this way to digestion connects the touch. The main dish is scooped with chopati scones, washed with yogurt, kefir, yogurt or water. Gourmet lovers can order a racer (a sheep leg in Kashmiri style). To avoid excess fats and calories, try dishes from a clay oven - tandoor.
Turkish cuisine
Breakfast . Always dense. It is for this reason that the soup, for example, ishkembere chorbasy from oatmeal is the first dish of the day. It is well suited for vegetables, cheese, crispy bread, olives with olive oil, red pepper and thyme.
Lunch . Take the salad with salads that are seasoned with lemon juice or yogurt with garlic and olive oil, which is infused on herbs. And dream soup! The light version is yaris of izris and mint with an acid-spicy taste, which is refreshing. Djajik (cold yoghurt, cucumbers, seasonings) is a good option if you choose it as the main dish.
Pilaf (pilav). The Vetoman empire served this dish after a dense dinner, already before the sweet. All meat dishes that are cooked on a spit or brazier do not belong to a dietary order. They are not only tasty, but also caloric.
Dinner . One of the most important meals of the day, because dinner gathers the whole family together and misses it. It consists of cold snacks (often vegetable) and small hot pies. The main dish is shish kebab, kebab, ribs, chops.
Tea or Turkish coffee - the final drink of any meal.
Dessert . Etoharat lukum, which in Europe is called "Turkish sweets" and the most popular and desired delicacy for sweet tooth.
In a Turkish restaurant
At one time the court cook of Napoleon's wife, 3 Eugenia, who was sent to the Sultan's kitchen to learn the cooking of eggplants, complained: "The Turks threw out the scales and the cookbook, while stating that it is necessary to prepare from the heart, and not from books!". Eggplants are also cooked now, which are the crown number of Turkish cuisine. Take the Imam buyyldy, which, according to legend, led to the loss of consciousness of not one sultan, thanks to his divine taste.