Culinary recipes of Japanese cuisine are distinguished by their exceptional diversity and originality. Everyone who has ever tried sushi or rolls, was surprised how quickly and for a long time you can get enough of a small amount of food.
Who among us has not heard about the increased intelligence of the Japanese? And their record in the world life expectancy has long become a byword. Today we have an opportunity to join the Japanese culture and healthy lifestyle thanks to Japanese cuisine. In order to fully enjoy the culinary masterpieces of the Land of the Rising Sun, learn to eat Japanese food correctly!
You can not eat many chopsticks
Why can you eat a few pieces of rice and a slice of fish? It's all about food culture. Due to the fact that a person eats chopsticks slowly and in small portions, the feeling of fullness comes even while eating. After all, the information entering the brain about getting into the stomach of food comes after the start of the meal only in the seventh to the eighth minute. In this situation, it is simply impossible to overeat! Is not this always telling us nutritionists - eat slowly and thoroughly chew food. And the Japanese guessed this a thousand years ago.
There is one more secret. If you roll a roll into soy sauce, and then roll it, you can notice that the rice lump sauce permeates through, not just the extreme grains. If you get into the stomach of rice the same thing happens. Gastric juice penetrates freely into the rice lump and completely digests it. In Japanese cuisine, it is customary to use half-baked vegetables. Therefore, all the useful substances in them are preserved in full. Easy to digest, they do not cause unpleasant consequences, even in people suffering from gastrointestinal diseases. For the preparation of Japanese dishes, meat is selected with a minimum content of connective tissue. The whole philosophy of Japanese cuisine is aimed at cooking the most easy food for the stomach. It is better absorbed, saturating the body with energy and nutrients.
Only the freshest products
In Japanese cuisine, it is impossible to use substandard products. Judge for yourself: if the fish is not perfectly fresh, it will be felt right away. Cooks do not make any workpieces: the products are extracted from the refrigerator - and immediately on the table. The question is natural: what kind of fresh fish can we talk about in our country, because the ocean is far away? The fact is that in the recipes of Japanese cuisine, housewives can use deep-frozen fish. What gives a number of advantages. Firstly, such fish after defrosting according to taste qualities practically does not differ from fresh fish. And secondly, helminths die within 10 minutes at a temperature of minus 27 ° C. A deep freeze implies the impact of even lower temperatures - minus 47 ° C. So you can safely embark on a meal - raw fish is absolutely safe. One more nuance. Fish is pure protein, which means that it is sticky. And for those few minutes that will pass from the moment of making sushi to the beginning of their eating, microorganisms that are in the air can stick to the fish. In order for pathogenic microbes not to take root in the human body, we need wasabi (Japanese horseradish), soy sauce and pickled ginger. They disinfect the body - no intestinal sticks are scary.
Love for life
Usually people start to develop a sushi bar, trying rolls. This is understandable - it's not so easy to start eating raw fish right away. And in rolls all a little: rice, algae, and fish. Then, admirers of Japanese cuisine usually switch to sushi, and afterwards to sashimi. To love the Japanese cuisine "from the first bite", we recommend to commemorate the acquaintance with Japanese cuisine from the dish "golden dragon" - it is a roll with smoked eel. Enjoy even the adherents of traditional European cuisine.
Remember how to sushi sushi with soy sauce. Take chopsticks one piece, flip it down with fish and dip. Treat soy sauce in the same way as salt. That is, if you need to salt the cucumber, you will not put the whole vegetable in the saltcellar! And do not hesitate to ask for training sticks - you should be comfortable during the meal.
Prepare the rice correctly
In most recipes of Japanese cuisine, rice is used. Therefore, we will tell you how to prepare it correctly - in Japanese. The Japanese cook rice in a special way, so that it becomes much more useful compared to the usual crumbly rice or mashed potatoes.
Choose rice round-grained. Rinse it thoroughly for 10 minutes with cold water - to make the mealiness disappear, and the water becomes clear. Leave the rice to stand for 30 minutes. Cook it in water in a 1: 1 ratio. Pour rice into cold water. You can use the fabric so that rice is not burned by lining the bottom of the pan.
Close the lid and bring to a boil over high heat. Then cook for 2-3 minutes on average, and 15 minutes - on a small fire. Hold rice at the end of boiling for 15 minutes under the closed lid. Do not remove it! Bottom is obtained with this method of cooking perfectly cooked rice, and from the top will be located half-baked. But do not be scared. The top rice "will reach", while it will languish under the lid. Use steam rice to prepare cereals, side dishes, salads.