The Japanese are very sensitive to the transience of beauty. This is also the reason that it is sensitive to the changing seasons and has a special bond with nature. That is also reflected in the Japanese cooking of Kagu Ra Zaka. Japanese cuisine is mainly expressed in the way in which food is served. A cook in a restaurant, but also someone's home, every meal will try to make a work of art. So one can eg. Portrayed see the seasons in the dishes on the board, said therefore important to use the correct seasonal dishes. The crockery and actually the whole entourage adjusted accordingly. There is a saying that the Chinese with the tongue and the Japanese eat with the eyes. As is known, the menu of the Japanese different from the European and even Chinese. Because they ate no meat for a long time in Japan (slaughter of animals they did not), mainly rice and fish the main ingredients.
Gradually, thanks to the arrival of Japanese restaurants, some Japanese dishes get here a little more familiar. Thus one already knows many Japanese restaurants and sushi bars in the Melbourne
Commonly used ingredients include Japanese rice, soy sauce, mirin (sweet rice wine, a kind of sake, but less strong), wasabi (Japanese horseradish, incidentally, not related to our horseradish), sheets of seaweed (nori), tofu (made from soybeans) and pickled ginger (gari). When eating sushi for example, you get a small bowl in which the soy sauce is made. This is dissolved a little wasabi on. The dishes such as sushi and sashimi (raw fish), they renamed the wasabi-soy sauce as a dip, which is the typical fish taste a little neutralizes. The wasabi can also be smeared on the sushi, but be cautious about the amount of wasabi is sharp. Incidentally, the wasabi often already included in the sushi, so it is better to try first.
Soy sauce is actually used in most dishes and is an essential part of Japanese cuisine.
The special pickled ginger is delicious with these dishes and immediately gives a fresh taste. Japanese rice is sticky and therefore very suitable for making sushi and indeed makes the food with the chopsticks a lot easier.
V.w.b. fish you eat tuna, cod, trout, crab, mackerel, octopus, oyster, salmon, sea bass, sea bream, sole, squid and the very popular shrimp.
It may be assumed to be known that the Japanese eat with chopsticks (Hashi). Today is sometimes used a spoon for the soup. Otherwise, it is just drunk with the necessary slurp noises. This slurping promotes oxygen which improves the flavor.
We first want to elaborate on what the Japanese rice.