Japanese cuisine is a passion for many brazilians, as in the preparation of the food is impeccable and it passes through a five-pillar.
Anyone who has ever heard the expression, “we’re going to start today ? This is because japanese cuisine is one of the healthiest in the world. The fish and rice, are the stars of the traditional dishes of Japan. Instead of eating utensils do you use chopsticks, more commonly known as chop sticks.
In addition to this, the japanese cuisine is perfect for the presentation of the dishes, ingredients, and flavors. So much so that it is based on the concept of the five “pillars”, as if the idea is to have a wealth of experience and tradition.
So, let’s get to know a little more about the food in japan is that many brazilians said they were in love. We have done a short course in the history, dating back to when he arrived in Brazil and many other features. In fact, we have separated ten recipes of Japan for you to learn at home.
The history of Japanese cuisine
All in all, the cuisine, the japanese came to Brazil in the twentieth century by immigrants, who have brought the traditional culture of Japan. At first glance, the food, the east, caused the strange effect, and shall be treated as an exotic, but after a while, he started to be consumed as a healthy food.
Thus, the dishes have drawn attention due to its beauty and the variety of colors and flavors, as well as the ingredients for well-balanced and lighter weight. In this way, the influence of the consumption of fish and seafood from the sea it arose with the spread of Buddhism in Japan in around the year 300, when the intake of meat has been prohibited in the country.
The japanese eat with their hands, in the meantime, in the nineteenth CENTURY, the small sticks of wood, called the Chopsticks, has been cooking for half the day.
The five pillars
- All five of the senses: In general, the japanese cuisine is concerned to please the taste, smell, touch, hearing, and vision.
- 5 colors: all The dishes you have in the prevalence of the following colors: white, black, red, blue, green, and yellow.
- In five Flavors: The taste sensations of foods that are salty, sweet, sour, or sour and unami. In turn, the latter has no meaning in japanese, which means a special treat.
- Of the five methods: The methods used in the preparation of the dish is raw, boiled, fried, steamed, and roasted or grilled meats.
- The five Attitudes are: For the taste of the food, and the japanese have the following in the buddhist doctrine, as by the phrases of gratitude. They are as follows: “I consider the work done up to the food to get to me, I think about my own imperfections, that I am worthy of this meal, Which to my mind is free from selfishness and greed and the taste of this meal; I think that this is a food, it is an effective remedy to maintain health in my body; I will accept this food so that I may fulfill my mission, of the way” .
10 recipes from japanese cuisine
1. Sushi
Ingredients
- Japanese rice (2 cups)
- The two cups in the water
- 2 tablespoons rice vinegar
- Granulated sugar (2 tablespoons )
- 1 teaspoon salt
- 1 package kelp (sell in any of the Sugar Loaf mountain, or by shop)
- Fresh salmon
- Cucumber, Japanese
- Cream Cheese
- Sesame seeds
- The mat to roll the sushi (you can try it with a damp cloth if you don’t have the belt)
Preparation:
First of all, divide the rice, long in a container, and rinse at least four times, until the water is clear. After that, you put water into a saucepan and add the rice to cook in, let it simmer about 20 minutes or so with the lid hanging open.
However, in a frying-pan, put in the salt, rice vinegar and some sugar. Well, leave it to melt, until the spices become equal. After the rice is ready, add this seasoning to the japanese cuisine, and stir to combine.
Next, cut the salmon into strips, large, discarding any skin. In this way, you pull out a sliver slice a cucumber with the peel on and cut into strips. To assemble the sushi, place the rice in the building (the side without the glitter) to fill in all around the box. Place the salmon on the dill over the top, and well-organized. Finally, place the cream Cheese.
Finally, to wrap up like a roly-poly. Cut into slices, always wiping away the knife and the cloth will not stick.
2 – Sashimi salmon
Ingredients
- 1 lb salmon, cut into the steak
- Half a turnip, large
- Gengibra it
- Wasabi powder or paste
- Soy sauce (shoyu)
- cucumber, japanese parsley, curling, to decorate
Preparation:
First of all, peel the parsnips and cut into fine strips. After that, use a strainer to rinse the strips in the water. Drain in a colander and set aside.
In the mean time, cut the fish in the direction from the left to the right, with a knife at a diagonal, in a slope of about 60 degrees. The thickness of the slices should be no more than 1 centímero. Therefore, the spread of the vegetable throughout the entire plate in the form of clusters.
In this sense, is to arrange the pieces of fish are in line by the variety of the fishes of the japanese cuisine. In addition to this, place a small ball of wasabi on the side of the dish, with no contact to the fish. Finally, garnish with the cucumber, cut out, and parsley curling. Serve with the soy sauce, and ginger separately.
3 – Guioza
Ingredients
Mass
- 3 cups all-purpose flour or 2 of flour and 1 rice flour, or tapioca flour;
- 1 & 1/4 cup of warm water;
- 1/4 teaspoon of salt;
Cream filling
- 500gr loin pig ground;
- 1 medium carrot, cut into thin strips;
- 1/2 cabbage, sliced thin;
- 15gr of ginger, grated;
- 3 cloves of garlic, grated;
- 1 tablespoon of oyster sauce;
- 15 ml of soy sauce;
- Sake is dry (about 15 ml);
- Green onions to taste.
- Freshly ground black pepper, to taste.
- Salt to adjust to your taste;
Sauce
- 100 ml of soy sauce;
- 50 ml of water.
- 1 inch of ginger root;
- 50 ml of sake, the dry land;
- Ground black pepper and a green onion to taste.
Preparation:
First of all, mix the flour and salt in a bowl. After that, add the water little by little and stir, at the same time. While the mass has become homogeneous, and drop out of the hand. Then, place the dough in a plastic bag, close it, and let it rest for 30 minutes to 2 hours to complete.
Subsequently, the flour with corn starch or tapioca flour on the surface of the counter and roll out dough very thin, with a roller or a roller. In the mean time, cut the pasta with a wheel of about 8 cm in diameter.
In this way, you mix all of the ingredients for the filling, and then let it sit for about 30 minutes in the refrigerator. Therefore, whisk all of the ingredients in the blender and serve the gyoza pork.
4 – Miso Soup – Japanese Cuisine
Ingredients
- 4 cups water
- 2 tsp hondashi beans
- The 3 tablespoons of the miso,
- The 200-to 250-gram package of tofu into small cubes
- 2 green onions, chopped
Preparation:
First, place the water, and dilute it with the grain of the hondashi, and bring to a boil over medium-high heat. Once boiling, place it in the folder of the miso and stir to mix thoroughly. Afterwards, add the tofu and onion and bring to a boil for 2 to 3 minutes. Turn off the heat and serve the next. Without a doubt, it’s a great choice of japanese cuisine at your table!
5 – Spring Roll
Ingredients
- Mass
- 500 g all-purpose flour
- 500ml of water
- 1 tablespoon (chá) de sal
Cream filling
- 1 tablespoon carrot, cut into strips-thin
- 1 tablespoon of cabbage, sliced into strips-thin
- The mixing of flour with water (to seal in the ground
- Sesame oil to taste.
- Olive oil to taste.
Preparation:
To prepare this soup in the japanese cuisine, you use a bowl and put the flour, water and salt, and stir for a few people. Above all, pre-heat a frying pan that has been greased with oil, or butter, and pour some of the batter, spreading it up, fry like pancakes. To make the filling, finely chop the carrots and the cabbage into strips, fine, fine. After that, refoque with the olive oil until you lose your strength. In this way, sprinkle with salt and sesame oil and set aside to cool. Finally, roll up the filling in the dough.
6 – Tempura
Ingredients
- Vegetables
- 1 onion skewers
- 1 carrot on the stick
- 4 pods
- 1 xícara (chá) de abóbora japonesa on the pipe cleaners
- 1 sweet potato on toothpicks
Sauce
- 3 tbsp of soy sauce (shoyu)
- 1 tablespoon sake
- 1 spoon (tea) of sugar
Mass
- 2 cups (tea) of wheat flour
Preparation:
In the beginning, cut the vegetables, and then dry it with a paper towel. In this way, in a saucepan, heat 1 cup (tea) of water and mix it with the soy sauce, for the sake and sugar.
After that, wait for a boil and cook, covered, for about 15 minutes. Remove from the heat and set aside. In a bowl of cold, mix with 2 cups (tea) of water ice with the all-purpose flour.
In this regard, immerse the vegetables in the batter and with the help of the handle of the pasta, scoop servings of vegetables without having to leave the batter drip off. In addition, deep-fry them in hot oil until they are slightly golden in color. Remove and allow to drain on a grid, or in an absorbent paper towel. That being so, it is in the tempura with sauce and desguste japanese cuisine.
7. Yakisoba – japanese Cuisine
Ingredients
- 1 pack of 500 g noodles fried noodles
- ½ Cauliflower, medium
- ½ Broccoli, japanese
- A large onion
- 1 green bell pepper
- Of a red bell pepper
- 1 yellow pepper
- 1 tray of mushrooms in paris
- ½ Kg beef, or beef
- ½ Kg de peito de frango
- 1 tray of mushrooms (shiitake, or shimeji)
- Sauce, ready-to-yakisoba
- Soya-bean oil
- Sesame oil
Preparation:
In the beginning, then cook the pasta and drain it. Afterwards, braise the beef and cut it into strips with a chicken breast into small cubes. After that, add the meat to the sauce that’s ready for the fried noodles.
Then, put the pasta is already cooked in one pan with a little oil. Well, leave it to the pasta, then fry over a low heat, stirring from time to time, until it is crispy and ruddy, and then put it in the dish in which it is served.
In this way, eegue up the ramen noodles with a little bit of sesame oil. Over medium heat, sauté the veggies are already cut up and stir-fry them quickly, just long enough to murchem a little bit, but it still be crunchy.
Remove the vegetables and place them over each other, spreading it so that it looks beautiful. Finally, pour in the sauce that you’re done with the meat on top of it all, and serve very hot. Above all, you can enjoy the japanese cuisine.
8- Temaki com cream cheese e cebolinha
Ingredients
- 70 g of salmon
- 90g rice in japanese
- 20 g of the cream cheese
- 10 grams of green onions
- Half of a sheet of seaweed, japanese nori)
- Soy sauce, for serving
Preparation:
First of all, you must chop the spring onion, and salmon (diced, or beaten, according to your preference, then mix it in with the cream cheese.
After that, pick up a piece of seaweed in the japanese cuisine, and it’s sold in supermarket, and cut in half. In this way, to put the area on the hand in the direction of the length of one side crisp up.
In turn, you need to spread out the rice on the seaweed, to the more-or-less the half of it. Similarly, in place of the salmon filling with cream cheese and chives on top of the rice and while holding the bottom edge on the left-hand side of the area, start by rolling up your temaki, causing the tip to the top of the opposite so as to form a cone. By the end, it will continue scrolling in that direction, and the closing of the temaki.
9- Shimeji
Ingredients
- 200 g de shimeji
- 1 tablespoon full of butter
- 3 tablespoons of soy sauce
- Green onions, to taste.
Preparation:
First of all, wash your shimeji in the japanese cuisine, and cut the stems so that they are free. After that, heat the lid tightly, and put the butter to melt.
Then, add a shimeji, and stir for about 3 minutes (you have to be very fast anyway). In this way, you will add the soy sauce and stir quickly. Finally, add the onion, just hold on and turn off the heat.
10 – japanese Rice
Ingredients
- 2 cups of tea and japanese rice (short grain)
- 3 and cups of tea, and water
- 2 teaspoons salt
- 3 tablespoons sugar
- ½ A cup of tea and rice vinegar
Preparation:
First, wash the rice in the japanese cuisine in a mesh sieve until the water is clear. So, let the rice rest for about 25 minutes. Meanwhile, in another small saucepan, bring the vinegar and sugar to the fire, and as soon as the sugar dissolves, turn the power off and let the spices cool down in the fridge. After that, add the water and rice in a pan over high heat, bring to the boil. As well, lower the heat and simmer for about 15 minutes. So, remove from the heat and leave the lid in place, and with the rice to rest for about 10 minutes. Spread the rice on a serving platter, drizzle with a mixture of vinegar, sugar, cool, mixing it well, and taking care not to mash the berries. In the end, as soon as the rice is at room temperature it is ready to be used.
In the end, what do you think of this in the japanese cuisine? In fact, take the time to check out this one too: Food and the mining History of the origins, types, and simplicity
Source: Niitsu, Japan is in focus, Getninjas, the most delicious food, the Medium, and the Guide of the Week
Image: Bartz, Elo7, Superprof, Code for Money, the World, the Japanese, the World-Japan II, Recipes of the Mother, casting a spell, it has Chicken, All Good, to My delight, and Cooking Technique
