Overview on Japanese Food History and Japanese Food RecipesJapanese cuisine has developed over the past two thousand years with a lot of influence from Korea and China as well. However, all these influences have come as one only in the last three hundred to four hundred years and we can call this the Japanese cuisine of today.
For Japanese folks, in "Land of Rising Sun", a serving of food is made with such creativity that the plain view is mouth-watering! Almost unfamiliar to Western society until the early 1980s, foodstuff and even the corporal act of intake differ considerably. The Japanese trust in keeping harmony and balance in nature. That's why the majority of Japanese foodstuff is consumed in raw state. When it is about raw types of Japanese food recipes, something that appears in our minds right away is sushi. The Nigiri zushi is a kind of sushi - it has cooked or raw fish slices kept on rice dish. Norimaki is the other kind of sushi and has vegetable pieces and fish rolled with the rice dish in a nori.
Korea and China have always remained as the most significant in history right from the beginning of farming rice, Japan's main basis of nourishment and food for over two thousand years, rice was Japan's currency from olden times up to mid nineteenth century. In those days people used rice to pay their wages and taxes, and the amount of rice a person had was considered the status sign in Japanese culture. Rice is now almost inimitable in the culture of Japan. Apart from being a former currency and staple food, it is the essential ingredient or material required to make a range of products - from condiments and rice cakes to sandals, paper and ropes.
Preparation Methods in Traditional Japanese Food HistoryThe good thing in Japanese food recipes is the meals are fast and simple to prepare. One thing to keep in mind when making Japanese cuisine is "timing". Japanese chefs cook their food to the exact point of excellence. There are various cooking methods. Mushimono - mushi means "to steam", fish, Chicken, etc. Nimono - means "simmered dish" and is a method where Octopus and other meat dishes are slowly cooked. And Agemon o- a term for "something deep fried".
Japanese food recipesJapanese food recipes are world famous for its highly skilled methods of preparation and refined and unique appearance. Different from many other kinds of Asian cuisines, the Japanese don't depend on spice and herb blends to season up dishes. Every element is carefully chosen and kept in accord with its own unique flavor. A customary Japanese diet is high in fiber content, and is low in cholesterol and calories. Rice is the major starch source and is there in more or less every Japanese meal. Udon and soba Noodles is a significant staple. Soya bean products, Fish, beans, vegetables, seaweeds, and fruit are ever present in various types of Japanese food recipes. Tempura, Teriyaki, and Yakitori, is there in a large part of Japanese food recipes too.
Usually meals are had thrice a day and the courses are not concerned with, as a concurrent presentation is favored. Plates are picked carefully. The plates and dishes might be odd in form and made of ornamented pottery or lacquer. The shape and size of the dish must completely suit the foodstuff that is about to get served. One more interesting thing about Japanese cookery is how the surroundings just seem to melt into each dish. Even the outdoors is represented watchfully.
A Japanese cook might scatter pine needles or a leaf on your serving dish in harmony with the seasons. The way to perceiving Japanese cuisine though is to understand the significant role that seafood plays in a characteristic Japanese diet. Sushi and its near relative Sashimi come to our minds here. Actually it is treasured all over the world and is like a symbol in traditional Japanese food history. Sushi can be called as a dish that has cooked rice and sushi rice that is made with sushi vinegar and it might have uncooked or cooked fish. Sashimi consists of the fine cuts of seafood and fish excluding in cases of Octopus and occasionally eel which is made in mixture with lightly vinegared rice coming with daikon. Both these are dipped in a pickled ginger, Wasabi, and soy sauce mixed or kept separate. Sake goes very well with a sushi serving of food and normally it is served hot.
In conclusion none of the ancient Japanese food recipes can be total without a mug of green tea! Served after, during, or before, a serving of food it is sanitizing to the appetite, body, and spirit. So, with this Japanese culinary art form, we have now found a fit, attractive, and easy way of having food.
Keep a watch on your diet and what is on your plate to keep a balance on the caloric value to stay healthy.
Raw Food Diet
List of Fiber-rich Food Iron Rich Foods
List of Protein Rich Food Low Carbohydrate Foods Check your diet sheet before you fill your plate with food stuff that is yummy to taste, this helps to control your diabetic condition and keeps you fit. Food Guide for Diabetics Cholesterol Controlling Food Controlling Blood Pressure Gout Regulating Food
Fast Food Diet Plans
Choose the right food your body requires by consulting your nutritionist along with your health condition report.
Low Glycemic Index Food Low Sodium Food
Gluten and Lactose Free Food All about Japanese Food
Must-Know Fast Food Facts
Food Ideas for a Picnic
Fast Food Nutrition Facts
About Food Poisoning
Party Food Appetizers
Check your body condition every 6 months and keep a control on your diet once you reach 30s, as most of the people fall prey to diabetes and obesity as they grow older due to excess tension, lack of proper nutrient and exercise.
Cholesterol and heart disease has now become quite common, to keep off these diseases practice yoga and meditation or regular workouts at gym along with a mixed nutrient food stuff.
Food rich in antioxidants like salmon, tuna, berries, papaya, broccoli, spinach, whole grains and nuts are good for health as they supply enough of oxygen to the body removing toxins.
Food stuff rich in fiber, vitamins, minerals, proteins and omega-3-fatty acids are best source to stimulate metabolic rates, that avoids the fat deposits.