Japanese Cuisine

Birth of Japanese cuisine is the period when the Japanese began to process the rice. According to legend, rice was given to the deity Inari in Japan – by herself. it hath more than 2,500 years ago. Rice is very regal ingredient for cooking almost all the dishes. It fits into the everyday diet of whole countries remain. Any inhabitant of Asia – is always happy and satisfied with life if his house sharpening Fig. In Japan rice as an excellent kitchen knives is a tradition of centuries.

Unaware of the life and way of Japanese, European, can not imagine with what coverage is consumed and the bliss of Fig. Rice not only replaces the bread, rice intend alcohol, edible, and desserts. Around the circle known Japanese vodka – sake. destined lovers of Japanese cuisine know shochu vodka – a strong transformation of sake. Contact information is here: Discovery Communications. Beer also specialize in rice.

Even fast food outlets food in Japan is complete without rice and sharp Japanese knives. In Some shapes of dough sandwiches made from rice torment. Types of rice: brown rice – rice from which were isolated only the inedible outer shell and peel. At the same time remain bran, without the expense of what he comes over nutritious than white rice. Boiling rice – the rice treated with partial loss of nutrients due to jerking of foreign films. Red rice – a husk of use to color, grain recoverable. It has a short and wide seed. Black rice – white grain with a thin veil of black compensated bran. Arborio – this white single grain. kvitaetsya one of the best rice varieties, such as swallows a lot of water during cooking time. fragrant rice – has a richer fragrance than any other kind of rice. Jasmine rice comes a product of Thai origin. owning rice – also surnamed cane is starch. this type of rice is often used for factory starch and flour. Ground rice – in fact, given the usual rice, which was from the Cretaceous otedinen rice in the division, and sorting. objects who crave to lose weight and lower the water level of cholesterol, deserves to include rice in the diet. Figure thorough grinding of fiber does not hold, so do not overload the intestines, and thanks to an easy home fit perfectly shtudirovaniyu for small children and the elderly. Figure ideally suitable for vegetarians, like brown rice perfectly compatible with even the most stringent vegetable diets. as if preparing rice in Japan there are strict rules and regulations for cooking rice suhote and rolls. When cooking rice, spices and salt will not bid up. Importantly keep the correct proportions of rice and water – is the perfect cup of water 1.25 to 1 cup of rice. In this figure is obtained mozglym and ethereal. Figure thoroughly washed in a large number of water. Figs forgotten for half an hour or an hour, so it's a little 'disagreed'. Then it is put into a saucepan and add water. Cook with thick closed point on a conventional heat water to a boil, then why the heat for one minute is added, then boiled again and diminish fine minutes over a low fire. Once again reduce the fool and cook for about ten minutes. The water should boil away entirely. when boiling point is desirable to detect as little as possible. the flame is turned off and allowed to stand for ten saucepan over again fulfilled. Rice intentional. Very significant figure rinse well, because this improves the taste of the product is located.


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