Every woman wants to give your family health and longevity. Important role plays the development of culinary traditions in the family. What principles should be followed in this choice? What recipes of cuisine to take for a basis?
By results of researches, the healthy is recognized as the kitchen of Japan. Just think, obesity affects only 1.5% of Japanese. In this country the average age of life is as much as 82 years. National Japanese cooking uses recipes with all kinds of cabbage. Cabbage eaten any: both leaf and broccoli. On the plate it is supplemented by fish and soybean dishes. For the Japanese the main source of carbohydrates is noodles made from buckwheat flour, is rich in trace elements.
The cuisine of Singapore also brings health and harmony to its adherents. The basis of cookery – recipes of rice dishes. Also the menu includes a massive amount of fish and vegetables. The average life Singapore residents is 82 years, as in Japan. While obesity sick only 1.8% of Singapore’s residents. The meat in this tradition is not often served on the table. Sweet locals prefer tropical fruits or low-calorie desserts.
For residents of Singapore, rice is not just Continue reading
Headquarters intellectual property strategy of the Japanese government unveiled a plan to create “brand of Japan” (Japan brand) for export products of Japanese fashion and Japanese dishes of national cuisine.
Soon the headquarters will form working group to create “brand of Japan”, which will include leading designers, fashion designers and experts in the culinary field. They will develop an export trade mark, which should provide the same level of popularity abroad, Japanese fashion and Japanese food, what are Japanese movies, music and video games.
The government is also considering a plan for establishing a special prize of the Prime Minister “best chef Japan.”
In addition to academic experts, the working group will also include Hirohisa Koyama, the owner of the restaurant of national cuisine “Aoyagi”; Kiyomi Mikuni, chef and owner of Hotel de Mikuni; The Nobuyuki OTA, head of the fashion salon “Issa Miyake”; and fashion designer Yumiko Hara and designer Akira Minagawa.
Its first, preliminary report working group plans to make in February, after discussing all the possible ways of establishing export brand in product fashion and cooking.
Since the 1970s, in Japan, there is a lot of talented designers who have received international recognition, such as Issey Miyake and Yoji Yamamoto. Continue reading
From ancient times to the present day the first most important food in Japanese cuisine is rice. When the Japanese cook rice, they don’t add any salt or other ingredients, preferring to pour his only food. Mainly in Japan at the table is served spicy-sweet and spicy-salty sauces. Use for cooking special rice variety, which has low stickiness, but it needs a good cliplets in lumps, so that it was convenient to take chopsticks, which are called (Hasi). Its not boiling when stirred, and wait until all the water is boiled. Properly cooked rice in Japanese is called (gohan), it needs to be dry to rice grain were soft, well separated from each other, but not scattered.
In the middle ages in Japan, rice was a indicator of wealth in the house, and was the equivalent of money. Even the salaries of the samurai were paid in rice.
Another important staple in the Japanese diet is fish and seafood. As you know, Japan is an island that is washed by the seas and the largest ocean in the world, which is inhabited by many species of fish, marine animals and algae. The majority of seafood in Japanese cuisine are a delicacy. Seafood in Japan is not customary to subject to heat treatment, so they do not lose their taste and nutritional properties, so they are mostly served raw or soaked in a marinade.
Also, the Japanese eat almost all kinds of vegetables, which are mostly Continue reading