Japanese cuisine rightfully won the hearts of millions of gourmets and just lovers of delicious food around the world. This is not surprising – after all, Japanese cuisine is as unique, exotic and original as the country of the rising sun itself.
A little story
It is believed that back in the VIII century, the foundations of Japanese cuisine were laid. From those ancient times to this day, it is the freshness of the ingredients used and the method of preparing them distinguishes Japanese cuisine from all others. An equally important difference is the desire for the maximum preservation of the pristine type of product. Such requirements of the Japanese for food are primarily dictated by religion professed on the islands. It is based on the worship of the spirits of rivers and the seas, which, since ancient times, sacrificed exclusively miserable gifts – fresh fish, ripe fruits, snow -white rice.
Sushi and rolls – the basis of Japanese cuisine
Sushi and rolls are the main achievement of national Japanese cuisine. The basis of land is rice in combination with various seafood. Rolls are considered one of the varieties of land, but they are significantly different from each other. Sushi is an oblong lump of rice, covered with a sliced of fresh fish (nigiri) or other seafood tied with algae tape (nori). The rolls are a roll with a certain filling, wrapped in rice. Most often, rice with filling is wrapped in a sheet of nori, but there are also varieties of rolls from nori inside the rolls. Types of rolls and sushi depend on many factors – on their shape, filling, seasonings, as well as on the manner of their combination. Together with sushi and rolls, ginger, soy sauce and Basabi are served.
The most popular types of rolls are Nori-Maki (rice and filling are wrapped in a sheet of nori) and ura-Maki (rice is located outside and nori with filling-inside). Nori-Maki, in turn, are divided into Hoso-Maki (thin rolls with one filling, for example, rolls with a cucumber, salmon or avocado) and a foot (thick rolls with various combinations of fillings). The most popular types of rolls in Europe are foot-fuel philadelphia (Filadelphia cheese, salmon and cucumber), yin-yang (cucumber and salmon) and also hurra-maki California (avocado, cream cheese, caviar and crab meat), Alaska (crab meat, Philadelphia cheese, cucumber, avocado), Acari poppies (shrimp, tomato, smoked eel) and others.
Nowadays, it does not represent any difficulties to order land and rolls at home or enjoy them in a restaurant. Japanese restaurants offer the most diverse and incredible species species of fillings for rolls, and also pay great attention to the design of the served dishes.
For example, the New Year’s menu of many Japanese restaurants included the dragon’s rolls this year – the original rolls, which bizarrely bend in the form of a dragon with a scales of salmon, cucumber paws and a predatory tongue of salad pepper.