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The cuisines of the world. Japanese breakfast
Table of Contents
1. A general feature of Japanese cuisine
For centuries, the consumption of mammal meat was forbidden (except for whale meat, which was once classified as fish). At that time, the country also opened up to the influence of other cultures. Japanese cuisine does not use many herbs. Delicate flavors and aromas are preferred. Japanese people are much more likely to look for taste in their favorite foods. Vegetables and fish are selected according to seasonality.2. It's a traditional Japanese breakfast
Traditional labels say that products should not be included, and people who are faithful to tradition, most often older, may even feel disgusted when additives are mixed with rice. It is usually light, small, without fatty foods and deep-fried in oil. The bowls usually contain: rice, fish, ?? vegetables, natto, miso soup. Breakfast in Japan is served on a plate with a few small bowls. The breakfast is more like eggs or lunch and often consists of leftovers from the previous day. At least one product should be served to the family. Traditional Japanese dishes differ significantly from this, such as hot meals or fruit toast.3. Specific Japanese breakfast ingredients
The essence of this ingredient is evidenced by the fact that the word ryż (gohan) is a Japanese synonym for posiłek. Most often white, short-grain.4. The Commission shall adopt implementing acts in accordance with the opinion of the European Parliament and of the Council
In addition, to the soup is often added tofu, boiled green onions, mushrooms, and wakame vinegar. The most common soup for breakfast is green tea, served hot or cold, prepared with miso, a paste of fermented soybeans, and dashi, a broth of dried and smoked bonito and vinegar fish.5. I wonder if anything's changed
In Japanese cuisine, western influences can also be seen, with a mixture of cultures producing shokupan Japanese dairy, creamy bread, crunchy on the outside and soft on the inside. The Japanese like to cut it into very thick, even 3-centimetre-wide curds. In addition to the traditional dishes described above in Japan, for breakfast, rice cheese (children's sheep) is served, but usually not sweet, but with preserved vegetables and fish. The secret of this bread is the boiling dough, which gives it a delicate and creamy texture.6. What's worth incorporating into your diet?
Fish, seafood, and other aquatic cuisines make up a large part of the diet. A major advantage of Japanese cuisine is the frequent use of fermentation as a way of preserving products. Kisonka is often made from soybeans, Peking cabbage, carrots, white mustard, and onions. Probiotic bacteria improve the functioning of the digestive system by regulating the work of the intestine and support the resistance of the stomach. However, more often than in other regions of the world, nutritional products are consumed.
