[japanese food facts]Japanese Food Facts When traveling to Japan, you should not miss the opportunity to enjoy unique and artistic dishes of the beautiful country of Funeral. Japanese cuisine is also known as Washoku.
Japanese cuisine does not abuse too much of the spices but focuses on highlighting the fresh, pure and natural flavor of the dish. Japanese food flavor is usually ethereal, gentle and suitable with nature in each season. Because the geographical location surrounding the sea is surrounded by sea, seafood and seaweed make up the majority of Japanese diets.
Culinary philosophy
Japanese dishes follow the rule of "Three and five": five spices, five colors, five French. Five flavors include: sweet, sour, spicy, bitter and salty. Five colors available: white, yellow, red, blue, black. The Five Elements are: raw, cooked, grilled, fried and steamed. Compared to other countries, Japanese cooking uses almost no spices. Instead, people focus on the pure flavors of the ingredients: fish, seaweed, vegetables, rice, and soy.
Cultural significance
Many Japanese dishes symbolize the best wishes for everyone in the new year: sake to eliminate evil and extend life, tofu to wish good luck, grilled cod eggs to wish the family happy, sea bream sushi bream prosperity and prosperity, tempura. Shrimp symbolizes longevity, the more curved the longer the back of the shrimp.
Nutrition
The Japanese diet is called ichi ju san wrong: "one soup, three dishes", served with rice (set by Muromochi boxers). Many nutritional ingredients in Japanese food are good for health. Indispensable meals of soy and soy-processed foods such as miso (soy sauce), tofu (fresh tofu), natto help prevent blood vessel congestion; Black sesame seeds help stimulate brain activity, umeboshi and apricot pickled to filter blood, kombu seaweed helps reduce cholesterol, fresh tea helps fight cell aging.
Courtesy on the table
• Ask permission before eating: use the idiom: "Itadakimasu".
• Thanks after eating: use the idiom: "Gochiso sama deshita".
• When pouring sake, you have to pour for others, only when the empty bottle is poured for yourself.
Nature in Japanese cuisine
Raw fish dish preserves the freshness of natural flavor. These are slices of fish about 2.5 cm wide, 4 cm long and about 0.5 cm thick, eaten with mustard, ginger, white radish, seaweed curled in perilla leaves dotted in Japanese sweet soy sauce and chili sauce.
Seasonal dishes
In the spring, to signal the end of the cold winter, the Japanese eat shirouo fish and celebrate the cherry blossom season with sakura mochi and cherry rice. In the summer, Japanese people eat a lot of cool dishes such as eel, grilled eggplant, edamame, cold noodles such as thin noodles, somen noodles, cold shrimp noodles, tofu dishes such as Japanese pho and bitter melon Stir-fried tofu from Okinawa. May is tuna season, while June is ayu season. In the fall, the Japanese eat baked sweet potatoes, fried tempura dough rolls, and ripe nama-gashi or ginkgo-shaped nama-gashi. September is the month of the moon, so the white stew is favored like abalone, cucumbers and bamboo shoots. To dispel the cold of winter, Japanese people eat hot pot, oden soup, and red bean tea when they are still hot shiruko. In addition, Japanese people also eat snow-shaped higashi. In the winter, Japanese people also love to eat tangerines, symbolizing the sun and used as gifts for the new year.
Holiday food
The Japanese New Year's meal is called osechi, with an indispensable dish of ozoni shoes.
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