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Japanese Cuisine

26 pages23 minutes


Japan - the island state which water space is populated with various fishes, Crustacea and mollusks. Therefore it is not surprising that a component of food of Japanese, the second for the importance, is fish and seafood. Today Japanese eat 1/6 all seafood got in the world.
Japanese know more than 10 thousand species of marine animals most of which part is edible. Fish and other seafood it is not accepted to fry, usually they are only slightly fried, extinguished, steamed or given on a table almost crude. But also serve the fish boiled in soy sauce, fried on a frying pan, on naked flame, prepared in the boiling oil, in the form of sausage and sausages, dried (dried fish flakes — katsuobus can be stored within several years).

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