Japanese cuisine is famous worldwide due to the preparation technique and inventiveness which combines the simple ingredients resulting in a spectacular preparation. It is considered to be the most healthy and natural food cultures of the world for its foods contain no cholesterol and relies heavily on natural foods rich in vitamins and calcium.
Basic ingredients in preparing a traditional Japanese meals are rice, fish, fructele mare, vegetables, and very little beef, pork or chicken. Most of the times, fish, is served raw. This requires him to be very fresh and cut with a sharp knife. Japanese use very small amounts of meat, dairy products and animal fats that fish and seafood are found in abundance in the waters surrounding Japan, but also because Buddhism is against killing animals.
Japanese focus their attention on those foods that are beneficial to the body and is characterized by a simple taste, easy. Mastery of cooking involves obtaining spectacular flavors of the simplest ingredients. Japanese culinary culture placing food on the plate and its decoration is another important detail. Each plate of food should be a joy to look like content to be a treat for the taste buds of those who enjoy a.
Preparations are traditional Japanese sushi, sashimi, tempura, udon, stove, miso supa, ozoni, nanakusagayu, Sofa hamaguri, and katuo. With the influences of the Western world began to appear new recipes while Japanese have become very popular among Westerners, But those who are really appreciated and are recognized worldwide that includes all the traditional expertise and craftsmanship thousands of years they have been perfected and passed on from generation to generation.
Japanese Cuisine,
