2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Japanese cuisine, which is considered part of Asian, differs significantly from it with some of its characteristics. Unlike many other countries on the Asian continent, in Japan it is believed that a person satisfies his hunger not only from food, but also from the way it is served. Apart from the fact that everything should be served with a lot of aesthetics, it should also be well cut, because the Japanese, like the Chinese, eat with chopsticks.
Another characteristic feature of Japanese cuisine is that, unlike Europeans, who distinguish sour, sweet, salty and bitter as flavors, there is a fifth flavor known as umami. It ranges from spicy to quite strong and can be caused by about 40 substances.
The most famous of these is monosodium glutamate, used to make almost all Japanese recipes. The idea is that it actually enhances the aroma of the already added spices and in most cases is used together with salt. In green tea and seaweed kombu you can find monosodium glutamate in its natural form.
Due to its island wealth, the people of Japan eat a lot of fish and fish products. Meat is not so common, but if it is present at the table, it is pork, chicken or beef. To obtain the lack of protein typical of local dishes, the Japanese widely use soy and its derivatives.
Without exception, Japanese cuisine emphasizes the use of fresh and fresh products. According to Japanese philosophy, in this way of preparing anything, the real taste of the food is felt.
The Japanese hardly eat bread because it is being replaced by rice, which is the most widespread in the country.
And finally - the thing that is quite different from the established European traditions in serving the menu is that it is not divided into first, second, third, etc. The Japanese do not follow such an order. The most important thing is that everything looks good aesthetically, is comfortable to eat with traditional chopsticks and is served together so that everyone can choose what they want.
Although it seems strange to us, for the Japanese it is quite natural. The reason lies in the fact that the dishes served at the table have a completely different taste and very often even in what are considered main dishes, sweet ingredients are added, which practically replaces the need for dessert.
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