Содержание
- 2. Japan, an island country, so for the Japanese staple food products have always been the sea.
- 3. Japanese nowadays very popular in the world. The reason for this success: Low calorie Japanese dishes
- 4. Mandatory part of Japanese food are vegetables. Present in various forms, colors and flavors options. Use
- 5. Japanese etiquette during mealtimes. Eaten with chopsticks Do not use a spoon to even sip of
- 6. Salads and Appetizers Haru-no-sarada Tacos-but-but-sous-mono
- 7. Haru-BUT Sarada Multicolored VEGETABLE SALAD Kohlrabi - 1 pc. cucumber -1 pc. salad - 1 Kachan
- 8. Kohlrabi cut into cubes. Cucumber and onion cut into thin rings, lettuce leaves to disassemble, wash
- 9. BUT SUCH SOUS NO MONO SNACK SQUID Squid, ready to use, 200 g Cucumber - 1
- 10. Cut squid thin slices, sprinkle with rice vinegar. Cut lemon slices, cucumber - thin slices. Prepare
- 11. FISH AND SEAFOOD Iwasawa but agemono Saba but teriyaki
- 12. Iwasawa BUT AGEMONO Fried iwashi Fresh fish, 4 pcs. Shiso leaf-8 Celery-1 \ 2 stalks Green
- 13. SABA-BUT teriyaki Roasted mackerel Mackerel (fillet) - 4 pieces Lemon - 1 pc. Daikon - 1
- 14. Rinse and dry the mackerel fillets. Prepare the sauce by mixing all the ingredients and lay
- 15. To cut each fish into two pieces of loin. They put shiso leaves, slices of green
- 16. Basis soups - dashi broth, prepared on the basis of seaweed. Suimono Tori then horenso-but suimono
- 17. Clear soup Suimono Dasi - 3 cups Red fish fillet - 200 g, Green onions -
- 18. Rub the fish with salt on both sides and leave for 15 minutes. Rinse in water,
- 19. Tori then horenso-but suimono Dasi - 2/3stakana, Chicken without skin and bones - 30 g A
- 20. Chop the meat and spinach. In dashi lay meat, bring to a boil, remove the foam,
- 21. Tandon Rice with vegetables and prawns Dasi - 1 cup Sugar - 1.5 st. spoons, Shoyu
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