18 Apr Korean and Japanese cuisine
Once upon a time we knew about Korean cuisine is that Koreans eat dog meat. But now Korean cuisine has opened its secrets and fascinated many of us with its wonderful marinades and, first of all, an acute marinated carrot.
It is interesting that it is not customary to invite guests to the house in Korea, and most official meetings and unofficial feasts are held in restaurants. As in all countries of the East and Asia, the basis of Korean cuisine is rice. As in Japan, rice is cooked without salt, this porridge is called “PABI” and practically no meal can do without it. The cuisines of the world are often called rice – an important component of the dishes, but, nevertheless, only in the countries of the East and Asia are treated as the basis of life.
Another important component of Korean cuisine is fish and sea gifts. Trepangs, mollusks, oysters, shrimp and seaweed give Koreans food, rich in proteins and trace elements. And in this Korean cuisine is very similar to Japanese. Interestingly, some species of fish are used to prepare “kimchkh”. “Kimchi”, to say in Russian, – pickles and sharp snacks. They prepare these snacks not only from vegetables and plants, but also from meat and fish.
The special pride of Korean cuisine is soups, and they are served on the table not only during lunch, but also for breakfast and dinner. Cooked soups on thick broths of fish or meat, season them with vegetables and soy paste or soy sauce.
The use of soy sauces also relates Korean and Japanese cuisines.
Because of a closed lifestyle, both Koreans and the Japanese retained interesting traditions in their culture.
One of these traditions includes the preparation of Fugu fish in Japanese restaurants. This fish-shawfish or, as it is also called, needle-brown, accumulates incredibly strong poison in its body. Only cooks can prepare it, who have received a special license. With great caution, the fish is opened, toxic organs are removed, the fillet is washed and thinly cut, creating beautiful paintings: landscapes, butterflies or birds. If the cook is mistaken, then the venom of one fish is enough to poison 30-40 people, the antidote from its poison does not exist yet. Figu fish food resembles a “Russian roulette”, and dangerous, and stupid, and excites blood. The Japanese themselves say that the fool is the one who eats fish fugue. And a fool who does not eat her. If a restaurant visitor perishes from the poison of fish, the Japanese cook must do Harakiri for himself. However, statistics claim that over the year only 24 people felt malaise from poison, and only one died.
Another beautiful tradition that Japanese cuisine is proud of is to delight your eyes. Japanese chefs know how to lay a chrysanthemum from finely chopped fish or serve a dish decorated with maple leaves carved from carrots. The Japanese are very serious about seasonality, and the Japanese cuisine menu is very dependent on the time of the year.