The maritime Japanese cookery
The Japanese cookery is the special art to create still life on the plate and the ability to create and decorate the dish. The Japanese food is very simple and the culinary wants to conserve the image and the taste of the dishes close to their original ones. And the fish cooking is often limited with its cutting and beautiful decoration of its steaks on the plate.
The plants, vegetables, rice and fish are the base for the Japanese cookery. But people also eat pork, beef, veal and bird's meat. The favourite product of Japanese people was always rice. Usually it is not salted during boiling. That is why they serve salty, hot and sweet spices to it. One of the most famous Japanese dishes has become "sushi" that are the little rolls covered with nori. Japanese food is also one of the most fashionable nowadays.
The most favourite vegetables in Japan are cucumbers, radish, turnip, aubergine and cabbage. Potatoes are also eaten. Different national dishes are cooked from maritime products including the sea staff.
Beans have become popular in Japan. Tofu is the bean cheese that consists of the soya protein and reminds cottage cheese by its look. Japanese people prefer eating it for breakfast. Miso is the mass that is made of soya beans with the adding of yeast. It is the base for the numerous soups.
To cook the second course Japanese people cook fish and different kinds of macaroni. The rice cakes are also very popular and are eaten instead of bread with soup. Sometimes the fish is also added to the rice cakes.
