BEAUTY, FRESH-NESS & HEALTH

INDEX:IntroductionPreparationMain ingredientsTypical dishes

INTRODUCTION:Japanese cuisine has three main features: beauty, freshness and health, in fact Japanese people think that “We eat first with our eyes and then with our mouth”. It's a cuisine which is based on the geometry of foods, their co-lours and the poorness of fat.

Japanese cuisine has three main features: beauty, freshness and health, in fact Japanese people think that “We eat first with our eyes and then with our mouth”. It's a cuisine which is based on the geometry of foods, their co-lours and the poorness of fat.

HOW IT IS MADE:Professional chefs consider the knife, an object almost sacred because it's used to hash and to cut foods, so as to eat the meal with chopsticks named HASHI.

Cutting food is an art that must be carried out with grace and practicality.

This art is used to make a pristine dish, in fact, the dishes are often served raw with some sauce.

Transfixing food with HASHI is a disappointing gesture.

MAIN INGREDIENTS: Rice

Fresh fish, sometimes alive before cooking

Sauce, ingredient resulting from the Zen Buddhist culture.

Vegetables

Meat almost nonexistent because in Japan it is impossible to raise animals because of the territory, that is mountainous and subject to catastrophic weather. So, the few fields are used for the cultivation of rice and tea.

TYPICAL DISHES:

SUSHI: Rice with different names depending on the cooking.

For example,

SUMESHI: it is sushi with rice vinegar.

SASHIMI: Thin slices of raw fish or shellfish.

SAKE: the most popular typical drink

TYPICAL SAUCES:SHOYU: Soy sauce that could be clear or dark.

SUKIYAKI: Sauce that is use to flavour a dish with the same name and it's the favourite dish of the Japanese.