Japanese food - 116 cooking recipes

Udon noodles, miso soup, tofu cheese, omelette, tempura - this is an incomplete list of traditional Japanese dishes, and there is no sushi in it. The Japanese eat them no more often than Europeans. And why? Rice and seafood are already on the table every day, what’s the point of changing the shape? If you want to learn how to cook sushi according to classic recipes of Japanese cuisine, you first need to throw out half of the planned ingredients. Those multi-component complex products that are found on the menu of sushi bars are the invention of domestic restaurateurs, adapted to the tastes of visitors. The “calling card” of Japan is prepared easier and faster: a ball of rice plus a piece of fish, fastened with seaweed, soy sauce, wasabi - ready. And nothing extra. What food will reveal the typical culinary preferences of the Japanese? 1) Tea. The peculiarity is not in the brewing method, but in the preparation of the leaves - they are dried in the sun, so the liquid in the bowl acquires a recognizable bright green color and tastes softer. 2) “Inedible” plants. Since there is a shortage of fertile land on the islands, the Japanese have adapted to eating everything that grows around them. Any wild-growing weeds are used: burdock, lotus, bamboo, flower petals, roots. 3) Original desserts. Ice cream is made with very unusual additives - horse meat, squid, cactus, coal. And traditional Japanese sweets are a mixture of rice or legumes, sweet potatoes, chestnuts, and grass.