World culinary
Features of Japanese national cuisine: popular dishes
The most popular dishes in Japan are, first, soups-puree and soups cooked in a transparent broth. At the same time, to make a transparent soup, the locals first cook the broth, and then add ready-made beans, mushrooms, vegetables and shellfish to it.
Second, Udon noodles (made from wheat flour), soba noodles (made from buckwheat flour), glutinous rice porridge and cooked black rice are always popular. By the way, Japanese white rice, like many residents of other Asian countries, is stored in glass jars with chili peppers, and when cooking, sesame oil is added to the water.
In addition, egg dishes and products derived from legumes are often consumed. The latter include, for example, miso (soy bean mass) and tofu (cottage cheese made from soy protein).
A separate place is occupied by marine and freshwater fish (walleye, carp, pink salmon, tuna, bream, perch, mirror carp), as well as seafood (shrimp, squid, octopus, oysters, crabs, scallops, mussels, clams) and kelp. Let's make a reservation: the Japanese use only fresh fish for culinary purposes, but not salted or smoked! Unlike fish, seafood such as shrimps and crabs can be consumed not only fresh, but also canned and dried. Kelp often replaces salt in dishes.
Third, the Japanese widely use sauerkraut radishes, pickles, pickled garlic, radishes and all sorts of greens. In General, vegetables are an integral attribute of Japanese cuisine - the Japanese are very willing to eat lentils, asparagus, spinach, celery, carrots, lettuce and much more.
As for seasonings, along with spicy vegetables and vegetable plants (Basil, dill, kainese pepper, garlic), fresh ginger, cinnamon, mustard seeds, star anise and turmeric are often added to dishes.
Fourth, a special role in Japanese cooking is played by burdock root (it is fried, stewed or eaten with vegetable oil), sprouted cereals, sprouted legumes, seeds of vegetables and nuts, and the most popular sprouts are bamboo, lentils, soy and beans.
As drinks, the Japanese prefer green tea, sake and ice mixed with fruit syrup.
