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Japanese Cuisine

According to the rating compiled by the magazine "Forbes", Japanese cuisine is one of the ten most healthful cuisines. Moreover, Japan kitchen is top of the rankings. It became the center of attention thanks to a healthy content and concise style. There are more fans of Japanese cuisine in the West. Japanese traditional cuisine was formed under the influence of Korea and China during the last two thousand years. Those food traditions that exist today in Japan, has formed only in the last 300 - 400 years. Rice from Korea to Japan was introduced about 400 BC. e. One hundred years later the love of rice in population made it a staple food in Japan. The main components of modern Japanese cuisine are fish, vegetables and rice.

Japanese Cuisine

Main Ingredients of Japanese Cuisine

The main products used in Japanese cuisine, are: fish, vegetables, rice, some species of mushrooms, eggplant, cucumbers, beans, bamboo shoots, spinach, seaweed, seafood, soy, tofu. Sometimes sesame oil and rapeseed oil are used. Animal fats such as tallow are hardly used in the food. A special place in the traditional Japanese diet takes rice noodles. Emphasis is placed on the diet of seasonal, fresh foods.

Why Japanese Do Not Eat Meat and Milk

The religion played an important role in the development of Japan's cooking. Since VI century Buddhism became the official religion of Japan. During this period, the consumption of meat was forbidden. The first ruling in 675 was issued by the Japanese Emperor, based on the prohibition of murder in Buddhism. In later centuries, continued to exist taboo on the consumption of meat of animals. The tradition of eating eggs and poultry meat was a little revived only in the XV century.

Today the use of animal meat in Japanese cooking can be found very rarely, mostly only on major holidays. Thus, meat and animal products such as milk are not popular in Japan.

Lack of meat products in the diet led to a minimum use of spices. Imported from Southeast Asia and China, cloves, pepper, garlic, used mainly for the manufacture of cosmetics and medicines.

Japan - an island nation where there’s a lot of fish. Thus, in the absence of meat diet was the foundation of the Japanese fish and seafood. Interestingly, the favorite in many countries sushi has been created in order to preserve fish by fermenting it with boiled rice. Putting fish in salted rice undergoes lactic fermentation, which inhibits the reproduction of putrefactive bacteria.   

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