I would like to tell you about special dishes in Japan.Sushi, rolls, misoshiru are dishes, which probably every European has currently tasted, as Japanese cuisine is popular worldwide. As for me, I like to visit Japanese restaurants: I like an unusual taste of fresh seafood, specific interior of such establishments and interesting dishware, in which food is served.
One of the characteristics of Japanese cuisine is that the ingredients for it are used mostly «au naturel», for instance, sushi or sashimi are cooked from raw fish. These dishes are served with soy sauce, pickled ginger and wasabi.
Rice is also one of the main products for the Japanese. It may be a simple boiled rice (Gohan), as well as rice with eggs, vegetables or curry. I know that even the national Japanese sweet delicacy wagashi is made from rice, red beans (adzuki beans) and seaweed (agar agar).In addition to traditional sushi and rolls, I still enjoy Japanese dishes such as tempura and yakitori-skewers. I read that to cook a soft dough for tempura, the Japanese usually use flour, eggs and water. it is very important that the water is icy, otherwise the soft dough won’t be good.
When I’m in a Japanese restaurant, I feel a little bit in a different world. I would also be interested to taste all these dishes in a true Japanese home, sitting at a low table mat-mat in the traditional pose of seiza (on the heels, with a straight back).