О японской кухне: история и особенности

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flag_YaponiiАрхеологические раскопки подтверждают, что на Японских островах начали готовить в 10-5 веках до н.э.: жители древней Японии могли коптить мясо, рыли своеобразные «холодильники» — ямы глубиной до 3 метров, а также ко всему прочему знали о свойствах продуктов, которые употребляли в пищу. В V веке до н. э. жители Страны восходящего солнца начали культивировать дикие растения, а по-настоящему эпоха земледелия начала развиваться, когда стали возделывать рис – примерно в 3 веке до. н.э.

Специфика и некоторые особенности символов японской кухни

  1. Рис являлся не только главным элементом исконно японской кухни, но и ко всему прочему он положил начало многим традициям. Также рисом вместо денег часто платили за определенный труд и оказанные услуги, а с помощью определенной меры риса «коку» могли измерять статус и положение японца в обществе. Эта мера означала количество риса, которое необходимо человеку, чтобы он смог прожить год.
  2. Палочки хаси, которыми едят японцы, являются также церемониальным предметом. Считается, что это очень личная вещь, которая приносит удачу владельцу, и поэтому ее нельзя давать другим в пользование. Палочки хаси дают в подарок молодоженам, так как этот предмет в контексте бракосочетания является символом неразлучности пары. Также у японцев даже есть церемония «первые палочки», когда младенца впервые кормят рисом с его личных палочек.

Условия, благодаря которым сформировалась японская кухня, а также заимствования из других кухонь мира
JapanСпецифические условия, особый менталитет жителей и природные особенности Страны восходящего солнца сделали японскую кухню довольно уникальной. Часто японские блюда являются произведениями искусства, ведь традиции этого народа предполагают трепетное и серьезное отношении ко всему, что они делают, поэтому кушанья японцев имеют помимо вкусовых качеств еще и прекрасный эстетический вид. Например, овощи, рыбу, морские водоросли подают в искусно оформленном виде, а блюда из огурца, редиски, моркови, бамбуковых побегов или корней лотоса и из японской горчицы васаби в приготовленном виде выглядят, как прекрасные натюрморты. Из-за нехватки топлива жители Японии делали большой акцент на сыроедение, а практика жаренья пищи получила свое распространение после того, как в 16-17 веке сюда пришли португальские и испанские миссионеры. Португальцы внесли практику жаренья мяса, но эта особенность не особо прижилась, потому что это применялось только в среде касты париев, которые жили очень обособленно (но благодаря португальцам появились такие шедевры японской кухни, как темпура и агемоно). Также хлеб не является для японцев обязательным компонентом к пище, он даже получил свое распространение здесь только лишь несколько десятилетий назад.

Кристина Фирсова

Несколько рецептов японских кушаний — смотрите видео!

Ну, и… музыкальная пауза:) Alphaville — Big in Japan — смотрите клип!

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