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Japanese Cuisine

Japanese Cuisine

 

William Gore

 

Copyright William Gore 2017

 

Published at Shakespir

 

Table of contents.

 

1. Introduction

2. Japanese cuisine

3. From antiquity Japanese

4. Important value in kitchen

 

Introduction

 

Japan – the island state which water space is populated with various fishes, Crustacea and mollusks. Therefore it is not surprising that a component of food of Japanese, the second for the importance, is fish and seafood. Today Japanese eat 1/6 all seafood got in the world.

Japanese know more than 10 thousand species of marine animals most of which part is edible. Fish and other seafood it is not accepted to fry, usually they are only slightly fried, extinguished, steamed or given on a table almost crude. But also serve the fish boiled in soy sauce, fried on a frying pan, on naked flame, prepared in the boiling oil, in the form of sausage and sausages, dried (dried fish flakes — katsuobus can be stored within several years).

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Japanese Cuisine

Japan - the island state which water space is populated with various fishes, Crustacea and mollusks. Therefore it is not surprising that a component of food of Japanese, the second for the importance, is fish and seafood. Today Japanese eat 1/6 all seafood got in the world. Japanese know more than 10 thousand species of marine animals most of which part is edible. Fish and other seafood it is not accepted to fry, usually they are only slightly fried, extinguished, steamed or given on a table almost crude. But also serve the fish boiled in soy sauce, fried on a frying pan, on naked flame, prepared in the boiling oil, in the form of sausage and sausages, dried (dried fish flakes — katsuobus can be stored within several years).

  • Author: William Gore
  • Published: 2017-02-08 20:50:07
  • Words: 6324
Japanese Cuisine Japanese Cuisine