Презентация на тему Japanese cuisine

staple food products have always been the sea.
Sea gave

Japanese food-fish, seaweed, cuttlefish, crabs, clams and octopus.
Unlike their ancestors except fish Japanese consume today and all kinds of meat.

reason for this success:
Low calorie Japanese dishes
Japanese food

is very healthy: low in fat
Tastes good
easy to digest

in various forms, colors and flavors options. Use several

types of onions, from the golden round tamanogi, which is most common in us. To white and narrow longbow hosonegi. There are many types of radishes and radish, which gives the dish a delicious taste and necessary raznotsvete. vegetables accompany each dish as of taste and aesthetic reasons.

use a spoon to even sip of soup-bowls
Not

at the table eating, each guest sits at a separate table, which immediately put all the dishes ranging from soup and ending with sweet
The Japanese are very important beauty decoration table and serving dishes.

-1 pc.
salad - 1 Kachan
onion - 1

pc.
maize - 0.5 banks (140 g)
radish - 10 pcs.
soy sauce - 3 tbsp. spoons
pinch of sugar, salt
lemon vinegar - 3 tbsp. spoons
sesame oil - 5 drops

into thin rings, lettuce leaves to disassemble, wash and

chop. Radish cut into thick plates. Vegetables put in a glass bowl and add the canned corn. In a saucepan, prepare gravy: this mix soy sauce with sugar, salt, vinegar and oil. Beat well with a fork and pour over the salad just before it podachey. Salat this is suitable for all types of Japanese dishes.

ready to use, 200 g
Cucumber - 1 pc.

Rice vinegar - 3 tablespoons
Lemon - 0.5 pc.
  For seasoning:
Lemon juice - 4 tbsp. spoons
Sugar - 1st.lozhka
Shoyu - 3 tbsp. spoons
Grated ginger for decoration

Cut lemon slices, cucumber - thin slices. Prepare the

seasoning, pour it squid and cucumber slices.

leaf-8
Celery-1 \ 2 stalks
Green pepper 1 pc.

Cornstarch
Vegetable oil

- 1 pc.
Daikon - 1 pc
For the

sauce:
Shoyu - 1 \ 4 cup
Dessert wine - 1 \ 4 cup
Sugar - 1 tbsp. spoon
Grated ginger - 1 \ 2 tbsp. spoons

sauce by mixing all the ingredients and lay the

fish fillets in it for 20 minutes. Then fry on the grill grate. Serve with lemon slices and grated daikon.

loin. They put shiso leaves, slices of green pepper

and celery purified. Fold each piece of fish with vegetables in a roll, starting from the tail. Fasten with a thin wooden stick or toothpick. Sprinkle starch and frying in oil well.

basis of seaweed.
Suimono
Tori then horenso-but suimono
Soups

- 200 g,
Green onions - 1.,
Vodka -

1 tsp,
Light shoyu - 1 tsp,
Salt and lemon.

and leave for 15 minutes. Rinse in water, dry

on a paper napkin, cut into pieces. Dasa heat, add shoyu and vodka, bring to boil, lay the fish in the boiling broth and cook for 1 minute.
Remove the fillets, arrange on plates, pour broth. Decorate finished soup with chopped green onions and lemon wedges.

skin and bones - 30 g
A small bunch

of spinach.

Tori then horenso-but suimono

meat, bring to a boil, remove the foam, add

the spinach, reduce heat and simmer until tender.

Sugar - 1.5 st. spoons,
Shoyu - 4 tbsp.

spoons,
Dessert wine - 2 tbsp. spoons,
Rice - 2.5 cups,
Shrimp - 4 pcs.,
Green pepper or other green vegetables - 4 slices,
4 slices of eggplant.