Japanese Chef's Day

Nikujaga, tempura, ramen, soba, gyutanyaki, chahan and, of course, sushi are some of the most popular dishes of national Japanese cuisine among gourmets from Russia The traditional food of the inhabitants of the Land of the Rising Sun enjoys well-deserved popularity in all corners of the globe Low-calorie and light foods made from fresh, minimally processed foods are the surest path to slimness, good health and longevity Only true professionals can prepare dishes whose recipes go back hundreds of years December 21 is the Day of the Chef of Japanese Cuisine This is interesting: Russians love sushi, which they eat on weekdays and weekends, washed down with plenty of beer and other strong drinks The Japanese are very sensitive to their traditional dish They eat it on major holidays and do not cook it at home It is believed that real sushi can only be made by a master - takumi sushi Women of this profession are respectfully addressed as "apai", men - "agai" Many of them are graduates of the Tokyo Sushi Academy Japanese cuisine is a real delight for the eyes and benefits for health All her dishes are focused on natural taste and natural appearance of ingredients Far Eastern cuisine is seasonal and weather-oriented Each season has its own set of products, from which chefs prepare original dishes Spring salads are decorated with sakura flowers, autumn salads are decorated with carrots in the shape of maple leaves During the cold season, portions increase, as does the size of dishes for young people compared to the older generation This is interesting: The word “sushi” literally translates to “rice with vinegar” The most common type of dish is nigiri with fish or raw shellfish Sushi, as a manifestation of Japanese minimalism in food, demonstrates a reverent attitude to taste The dish captivates with its simple appearance and thoughtful presentation Thus, ginger, which is always added to maki, inari or edomae sushi, is used to refresh the taste buds The profession of a chef who knows the basics of Japanese cuisine is highly paid and in great demand A good sushi chef who knows how to prepare various dishes from fish, rice, vegetables and marbled meat will be happy to be hired by any elite restaurant Asian cuisine experts hone their skills in courses and master classes Russian colleges and universities do not prepare sushi chefs and other chefs specializing in the cuisine of the Land of the Rising Sun To get a fundamental education you need to go abroad Online training allows you to improve your professional skills - for example, at the Japanese Culinary Academy A professional must master the techniques of yakimono, nabemono, agimono and nimono - cooking food in pots, by frying over an open fire and deep-frying An important condition is the correct presentation of the dish - a deliberately simple and at the same time exquisite decoration of the food It is customary to end the meal with soup or rice, rather than dessert These and other nuances of preparing and serving national dishes of the Land of the Rising Sun are necessarily taken into account by professionals who celebrate Japanese Cuisine Chef's Day on December 21