JAPANESE CUISINE all About the LAND / Culinary travel / Cookery. Novokuznetsk.

All uncountable versions of a land represent the dishes prepared from fig. preliminary processed on special recipes At first rice is boiled, then in it the acetic mix is added and already from the product received thus prepare a land with fish, seafood, meat, mushrooms, vegetables, fruit and all other components which list can be limited only to possibilities and imagination of the mistress.

It is curious to notice, that initially rice from a land in food was not used. The matter is that the Chinese hieroglyph, designating dry, it is translated as "marinaded fish". More thousand years ago rice was not only one of the basic foodstuff, but also the main means of preservation of fish. Fresh fish was cut on small slices which were plentifully fallen asleep by salt and mixed up with fig. Rice was exposed to a natural fermentation thanks to which fish did not spoil within a year. As required it got from a mix and submitted to a table, and become unnecessary rice threw out or used for pickling of new portions of fish.

Only in the sixteenth century rewandering rice from marinaded fish have started to use in food, and gradually it has turned to the main and integral component of a land. Rice began to add in mushrooms, vegetables and other products, receiving new dishes with unusual and specific taste. By this time ways of the accelerated fermentation of the rice have been invented, allowing it to get new flavouring qualities not for months and years, and for few days. In the seventeenth century has appeared already present rice dry, which structure included boiled rice, rice malt, seafood and vegetables. So from an office component for pickling of fish rewandering rice has turned to a basis of a new dish.

Addition in rice of vinegar with the seasonings, made unnecessary its long fermentation became a following stage in land development. Vinegar, usually rice or fruit, mixed with the added some salt water, sometimes added in it sugar, Мирин, саке, honey and sea seaweed, and then filled in with this mix boiled rice to which added fish, seafood, vegetables and maintained some time under a press. The dish which has turned out as a result became so popular, that on all Идо as was called as Tokyo till 1868, numerous shops, snackbars and restaurants to which submitted various kinds of a land began to open or sold specially processed rice for independent preparation of a land of the house.

Since then process of preparation of a land, remaining basically invariable, does not cease to develop and be improved, replenish new, recipes. Thanking. To it the dish constantly wins more and more admirers. The reason of it is simple. To prepare aesthetically attractive, appetizing and tasty dry, it is not necessary to follow far-fetched dogmas and strictly to adhere to certain requirements. Distinctive feature of a land consists what enough to understand a principle of its preparation, and then it is possible to use on full capacity own imagination and an ingenuity, thinking out the recipes and experimenting with the components which list can be limited only to your personal flavouring predilections. Therefore we urgently recommend to you to use offered recipes as a starting point, the sample on which basis you can create and dream to the full as the culinary specialist.

We will briefly review products without which land preparation is impossible, and what are traditionally used by Japanese in a favourite dish, but can be replaced similar or similar.

The list of necessary products is simple and short. It is known, that it is impossible to prepare fried eggs without eggs, its other components can be any and are defined by only personal tastes and predilections of the cook. And the land cannot be prepared without rice, its main thing and the basic component. As already it was spoken above, for the presents Japanese dry fine-grained rice which in different recipes can be шелушенным or шлифованным is used. For preparation of rice of a land you will need to process its acetic mix, about preparation and which application it will be told more low.

As to other products conditionally designated as unessential, but desirable, for preparation of a land under traditional Japanese recipes it is possible to try to find for them in the specialised shops selling components for independent preparation of the Japanese dishes. Thus has no crucial importance, Japanese it is shops, Chinese or Korean. The products used in east cookery, are very similar and consequently are interchangeable. If you will not manage to find them, do not despair. It is possible to replace the overwhelming majority of exotic products habitual and easily accessible or at all to do without them, completely having excluded from the recipe. Be not afraid to experiment - probably, to you will have the luck to invent such original variant of a land about which Japanese and do not suspect.

Sea seaweed in the Japanese cookery is used very widely. Especially it concerns three kinds which are called "нори", "комбу" and "вакаме".

Нори represent dark-violet to paper dark-violet, almost black rectangular plates in which turn rice for preparation of tubules of a land. Before the use them slightly roast over an open flame - thanks to it their aroma and taste considerably amplifies. Plates нори carry by low enough over fire, roasting separately from each party while they will not change colour to the green. If colour does not vary, it means, that seaweed нори already old and for the use in food is not suitable. In a pounded kind нори can be applied as seasoning to various dishes.

Комбу are large dried leaves of brown seaweed which use for preparation of broths. At first комбу presoak in water to a softening, then on a circle make an incision sheet for increase in the area of contact with water and put in preparing broth.

Давадге are dried brown seaweed, thin and almost black; are on sale usually in the form of the confused ball of threads. Before the use them also presoak in cold water (then they become dark green), and then use in soups, salads and other dishes.

Squids are used in a crude kind in сашими or in boiled - in a land. Their sizes can vary from several centimetres to metre and more. A skin of a squid rigid enough, therefore it usually remove. Do it at once before preparation as at отваривании a squid its skin gets a violet shade which can change colour of other products. At squids delete interiors and feelers, and to culinary processing is exposed only тушка.

In the Japanese cookery basically it is used two kinds of shrimps - red and тигровые. Red shrimps reach in length of several centimetres. Them take out from an armour, delete a head and apply in a crude kind in сашими or in boiled-for an ornament fish dry. The tiger shrimps having striped grey-brown colouring, always are on sale the live. After отваривания strips on them тушках become red-white thanks to what of tiger shrimps very widely use for an ornament of the diversified dishes.

Salmon caviar is often used as an ornament for fish versions of a land. In its application it is important to show feeling of a measure - caviar should be not the main component of a dish, and only its furnish, the successful registration favourably contrasting with white rice and greens.

To distinguish a crude octopus from boiled it is very simple - the skin of the last always has the sated red colour. Usually octopuses sell already выпотрошенными and boiled. The mistress needs to cut only a mollusc on small slices and to use for preparation of fish versions of a land.

Certainly, it the list of the seafood applied in preparation of traditional Japanese dishes, far is not settled. It can infinitely replenish at the expense of every possible fishes, molluscs and other gifts of the sea.

Much more small European, that it is necessary to consider the Japanese eggplants at preparation of dishes under traditional recipes. Use of eggplants in preparation of dishes the diversified - they can be boiled, marinaded, fried, stewed and stuffed meat, fish and fig.

In Japan bamboo runaways are very widely used in food. In the spring the structure of many dishes can include fresh runaways of a bamboo, and in the rests of the time of year they are boiled to a softening. Bamboo runaways are often extinguished with vegetables and meat.

The green peas are especially tasty in the spring, when it young and fresh. Thanks to the bright green colour, it is widely applied to an ornament of dishes including rice, and also it is used as a universal garnish.

Very important place in a diet of Japanese is occupied with mushrooms. Their versions, it is final, much, but mushrooms шиитаке, маитаке, шимеджи and еноки are most popular among them.

Mushrooms шиитаке are grown up on trunks of trees шии. Pleasant aroma and specific taste of these mushrooms have made their integral component of the diversified dishes. It is considered, that шиитаке except gastronomic advantages possess therapeutic воздействиемна an organism and are useful at diseases of kidneys, a diabetes, adiposity and nervous breakdowns. Mushrooms шиитаке are on sale in a fresh and dried kind. Fresh шиитаке are used in food fried both stewed with vegetable and rice dishes. Dried on the sun шиитаке preliminary отмачиваются in water, and then are used for preparation of broths.

Маитаке, growing bunches, also concern wood mushrooms. After отваривания in the added some salt water they are very tasty with rice dishes. Маитаке also are used in food in a fried kind.

Шимеджи represent numerous small mushrooms with brown hats growing of the general mycelium. Шимеджи possess pleasant but weak aroma. These mushrooms often boil as a garnish to dishes from rice or use as a component of vegetable salads.

enoki - These are small pale yellow almost ceps on very long and thin ножкак with tiny hats. Are never used in food by the crude. Mushrooms еноки are often added in soups, giving to them specific aroma.

Mushrooms are one of those numerous components of a land who can be replaced by others without the slightest losses as a ready dish. The choice of mushrooms in the European part of territory of Russia is immeasurably more extensive and more richly. Therefore, having used in prepared by you of a land habitual and well familiar mushrooms, you not only will not spoil them a dish, and, quite probably, will make it even more appetizing and is more tasty.

The Japanese sharp green pepper usually concedes in sizes to the European colleagues, not exceeding in length of five-six centimetres. It is often applied in dishes in a fried kind or it is boiled together with leaves.

Rich with carbohydrates, vitamins and minerals, the red string bean адзуки is very often used in the Japanese cookery. It is on sale in a dried or tinned boiled kind. The dried string bean адзуки is presoaked for the night, and then boiled and applied to preparation of rice dishes, bean soups and stuffings for baked products. The tinned boiled string bean адзуки is used for preparation of sweet desserts,

The long and thin fibrous light brown root of a burdock is used in food exclusively in Japan. The thin skin of a root of a burdock is slightly cleared, and then it is used as a component for preparation of salads. If necessary it is possible to replace a burdock root with any other root crop.

At a lotus which is grown up on rice fields, in food the root consisting of several knots with cavities is used. Cut by segments, the lotus root is similar to a flower with symmetrically located petals, therefore Japanese very much like to decorate it the diversified dishes,

Prominent feature of use in the Japanese dishes of onions порея is that in food its white part is usually used only. Mainly, the onions порей are applied in the soups prepared on the basis of soya sauce.

The Japanese plums are pickled with salt and red leaves of a plant шисо thanks to what possess the sated red colour. Their taste tart and sharp enough. Marinaded plums are the favourite snack of Japanese which especially often are a part of rice dishes and various sauces. At preparation of a dish pulp of marinaded plums cut thin segments and add to other products.

Young имбирный the root is cut by thin segments and pickled in a sweet-sour mix of vinegar, sugar and salt. After that имбирные segments cut straws and submit from a land for creation of contrast of flavouring sensations.

Marinaded цветки cherries are a favourite Japanese delicacy which on solemn occasions submit as a garnish to a land.

As experiment try to pickle цветки cherries independently. For this purpose collect from a cherry tree fresh цветки, combine their some quantity in capacity, fill in with equal volume of red plam vinegar and press down a cover with cargo which will compress цветки, but will not break them. Allow to stand week at a room temperature, then merge a liquid, fill up marinaded цветки salt and shift them in bank with a screwed up cover. Before addition in a dish douse marinaded цветки cherries water to wash off from them surpluses of salt.

The Japanese cucumbers much more shortly also are more thin European, a thin skin smooth and almost there are no sunflower seeds Taste at them gentle enough, therefore they quite заменимы young European cucumbers.

The Japanese garden radish represents the long white root crop widely used in national cookery. Its taste not such sharp as at a red European garden radish the Fresh Japanese garden radish cut in salads, grate for preparation of sauces, boil, dry or pickle in rice vinegar with salt.

White Japanese turnip much more small the European. It is used for preparation of soups on the basis of soya sauce, pickled or boiled together with leaves.

The most tasty Japanese potato is considered what on a cut bright yellow. It use in food in a boiled and fried kind, use for preparation of various snack and sweet desserts.

Fresh green soybeans often are on sale in pods on branches. Them boil in salty water and use as snack to beer and other drinks. Yellow dried soybeans are milled and applied as seasoning to rice dishes, and also go on preparation of such popular Japanese products as a tofu, soya paste and soya sauce. Soybeans are extremely rich with nutrients, have long periods of storage and are convenient for preparation.

The specific product meeting exclusively in the Japanese cookery, is a tofu. Tofu do of soybeans which are presoaked in water, then are kneaded in mashed potatoes, heat up and wiped through a sieve Having passed technological processing, this soya paste turns to a firm briquette concentrated раститепьных fibers which is a frequent and obligatory component of many popular Japanese dishes. There are some versions of a tofu, but in preparation of rice dishes fried and dried tofu are used mainly. Fried tofu are extinguished with vegetables added in soups on the basis of soya sauce or boiled in sweet sauce for сущи. Dried tofu are preliminary presoaked in hot water, and then also are boiled in sweet sauce for preparation of tubules of a land.

Dark green Japanese pumpkin much more small the European. Besides, it is softer, less sweet is more juicy also usually Japanese pumpkin cut on cubes together with a peel and boil in sweet sauce then it is used in many vegetable and fish dishes.

Bottle pumpkin cut thin strips and dry. Before the use these strips presoak in water, then boil with soya sauce and sugar and use as a popular component for land tubules.

Белокопытник represents a plant similar to a rhubarb. In food at it the stalk which on taste is much softer and more fragrant than a rhubarb is used only. It is often applied in preparation of salads and rice dishes.

In the Japanese cookery seeds white and black кунжута from which prepare vinegar, sauces, sauces, seasonings and кунжутное oil are very widely used extremely vitamin-rich and minerals. Crude seeds white кунжута are roasted, fray and used in preparation of sauces and sauces for salads. Seeds black кунжута have sharper taste. Roasted with salt, them usually season rice dishes.

The grassy plant popular in Japan мицуба, representing трилистник, located on a long and thin stalk, possesses a pleasant smell and gentle taste and is used in the diversified dishes. Мицуба it is very similar to parsley to which can replace it though aroma of parsley is much stronger.

Имбирный the root representing a tuber of ginger, is cleared of a peel, and then grated or cut on slices and often used in fish, meat and rice dishes. Juice имбирного a root is applied to meat and fish pickling.

Edible цветки chrysanthemums are often used in various dishes for giving of especially attractive and aesthetic appearance by it. It is possible to replace them цветками other edible plants, independently selecting suitable colour scale of a dish.

Fruits of the Japanese peppery tree ripen to the beginning of summer. The grains collected from them boil, and then pickle in vinegar and use in preparation of the diversified dishes.

Ground Japanese pepper receive from the wiped dried fruits of a peppery tree. It is used in different dishes, mainly, in the meat.

The Japanese mustard can be on sale both in a ready kind, and in a powder. Its taste more sharply and more sharply, than at горчицы the European. For preparation горчицы from a powder it is enough to fill in with its boiled water, carefully to mix and allow to stand one minute.

In food Japanese use some kinds of an edible fern among which the preference is usually given оноклее and чистоусту to the royal. Fern leaves are bitter on taste, therefore them preliminary necessarily boil.

Dried red pepper чили is the sharpest spice of a Japanese cuisine. It is cut by thin segments in meat and fish dishes, and also can crumble in various salads for giving of sharp taste by it and specific aroma.

The Japanese horse-radish васаби, a representing long light green root crop, grows in cold and pure waters of the mountain rivers. The cleared and wiped horse-radish васаби often use in rice dishes, and also include it in structure of various sauces

Very often in пригоговлении the Japanese dishes wide bright green leaves of a grassy plant шисо are used. Under the form and taste they remind leaves of salad by which can be replaced without damage to quality of a ready product.

In the Japanese cookery, like cookery European, wine is widely applied. But if all over the world it is accepted to add grape wine in Japan the local rice wine known as саке is traditionally used in food. There are many versions саке which can be both dry, and sweet, however flavouring distinctions between them it is much less, than between grape analogues similar to them. The preference is usually given to cookeries dry саке. Except the present rice wine on sale sometimes it is possible to meet so-called culinary rice wine, the spirit maintenance in which much more low and which is not classified as an alcoholic product.

It is necessary to notice, that in a Japanese cuisine саке it is used not for the sake of spirit containing in it and to eliminate sometimes an unpleasant smell of some dishes from fish or a bird. For this reason before addition to other products саке sometimes boil to evaporate alcohol containing in it. Besides, with the help саке it is possible to improve taste of many products considerably. What grade of rice wine will appear for you the most comprehensible and even irreplaceable, it is possible to define only by practical consideration.

It is interesting, that in Japan historically there was no concept of a dessert of that sense which is traditionally put in it in an European cuisine. If practically all over the world to the feast termination sweet dishes the Japanese cookery has been deprived this custom move until has adopted it at other states, first of all European with which has started to enter close contacts only from second half of nineteenth century. Thus, all Japanese sweet dessert dishes are borrowed or invented in last century. As to sugar use in preparation of traditional dishes in Japan it was very often added and it continues to be added in the basic dishes, for example, meat or bean.

Along with usual rice wine саке which can be not only a component of various dishes, but also an independent drink, in the Japanese cookery sweet culinary rice wine, or мирин practically is everywhere applied. The name says "culinary wine" that it is used only for cooking. Мирин represents a dense sweetish liquid of yellow colour with the small maintenance of alcohol. Receive it from corresponding grades of rice, rice malt and a sweet potato. Similarly саке, mi-rin also it is used for giving to dishes of specific aroma and gentle sweetish smack.

Very widely in the Japanese cookery soya paste, or мисо is applied. The quantity of its versions amazes imagination. Its basic components - soybeans, rice malt and salt. Sometimes in preparation мисо instead of rice use barley. Мисо is one of those products who traditionally prepare houses, and each family uses thus own recipe generated throughout several generations. All kinds мисо can be divided into three groups depending on colour - light, average and dark. The colour saturation is defined by the maintenance in мисо soybeans - the it is more than them, the it turns out itogovyj.pro-dukt more darkly. Dark мисо have stronger smell, rather than light, therefore, if you wish to weaken products specific aroma which prepare, for example fishes or birds, use dark мисо, and light grades мисо apply, when you need to keep an original smell and taste of products entering into a dish.

Perhaps, the most known Japanese seasoning thanks to which national dishes get the characteristic and specific smack, soya sauce a shock "is. Into its structure enter, mainly, soybeans, wheat and salt Шою not only impacts to dishes saltish relish and pleasant aroma, but also helps to get rid of undesirable smells of some products, therefore it necessarily add in dishes from fish and a bird. All kinds of numerous soya sauces can be subdivided conditionally into three types - usual, слабосоленые and light. The salt maintenance in слабосоленых шою is twice less, than in two other types. Usual soya sauces are applied to table needs, for example for обмакивания in them of products before the use, слабосоленые шою use for preservation of original taste and a smell of products, and light - in the course of preparation of dishes. Recently on sale even more often there are new kinds of soya sauces into which structure can enter, for example, oysters or shrimps.

It would seem, what new it is possible to tell about such known and irreplaceable product as salt? However in Japan for the different purposes the intended kinds of salt For example are used various, specially for these purposes, table salt is applied to addition in already ready dishes though usually in houses of Japanese to put on a table a saltcellar it is not accepted. Table salt do not put, for example, in soup, or a transparent broth - it can become muddy. In these cases use culinary salt. For pickling and a pickles of products also use special kinds of salt. Besides, there is a salt to the raised maintenance of calcium, сопь, mixed with ground seeds black кунжута, and to that similar versions. And here иодированная salt in Japan is not made, as necessary for an organism иод Japanese receive all with seafood.

In the Japanese cookery the vinegar made from шлифованного of fig. Its acidity is used mainly makes about 4,5 % that it is necessary to consider at preparation of dishes under recipes offered more low the Soft rice vinegar giving to dishes gentle кисло those and reducing them saltish smack, is widely used for preparation of salads, seasonings and sauces, and also applied to pickling of products In some cases вмесго the rice can быгь is used сливо выи or apple vinegar

Set of the diversified dishes of a Japanese cuisine prepare with use of preliminary welded special broths named даши. Components of these broths can be the most various, accordingly, exists множесгво kinds of broths даши and ways of their preparation. We bring to your attention recipes of two most popular broths даши. They differ among themselves with that the first which structure includes polished flakes of a dried fillet of a tuna, is intended for preparation of rice dishes with fish whereas the second - with mushrooms шпитаке - is used in preparation of rice dishes with vegetables.

All recipes of a land placed in the book, depending on ways of their preparation, for convenience of readers are divided into four groups of a-tubule, balls, envelopes and salads. About to what general signs of a dish unite in this or that group and they possess what prominent features, will be told in corresponding sections. While we will dwell upon those obligatory actions which anticipate any of the recipes chosen by you. Before to start preparation of a land or other rice dishes, it is necessary to process preliminary their main component, namely rice, that is to wash out and boil it. If strictly to adhere to requirements of traditional Japanese culinary art, to wash out rice it is necessary as follows: fill up rice in ware of the big capacity irrespective of the fact which you are going to prepare its quantity. Fill in rice with a considerable quantity of water and quickly mix. Merge become muddy water which will take away with itself the most part of a rice peel, a dust, rubbish and other alien substances. Having merged water, easy movements of fingers grind rice palms, gradually, but quickly having processed thus all grains. If after that water at the bottom of ware again becomes muddy, add in it pure water, carefully mix and again merge. Repeat this procedure some times until water at the bottom of ware does not remain pure. Reject the washed out rice on a colander, completely having merged all water, and then presoak it in cold water at least for 20 minutes.

Now it is possible to start to отвариванию fig. If at you is electric рисоварка this procedure is carried out as follows: measure quantity of rice necessary for you the measured glass entering into the complete set рисоварки. Wash out and dry up rice as it was told above, and then place it in рисоварку. Fill in in riso-cooking cold water to a mark corresponding to quantity of glasses of rice that is if you boil two glasses of rice, fill in water to a mark with figure "2". Allow to rice to lie down in water of not less than 20 minutes, and then include рисоварку. When rice will be ready, рисоварка will be disconnected automatically.

In absence рисоварки rice is simple for boiling in the traditional way. Carefully wash out and dry up the quantity of fig. necessary to you Shift rice in a pan, fill in with its equal quantity of cold water (for example, two glasses of rice wash down with two glasses of water) and allow to stand not less than 20 minutes. Having covered a pan, put it on slow fire. Directly ahead of that as water will begin to boil, add fire, and then when the liquid will start to boil, make fire very weak. Boil on slow fire of 20 minutes while all water will not be absorbed. Again add fire for 10 seconds, and then switch off it. Lay between a pan and a cover a paper towel. In 20 minutes rice will be ready to the use or to processing by its acetic mix.

There is a set of recipes of preparation of rice for a land which, as a matter of fact, duplicate each other and only somewhat differ on structure of the components entering into an acetic mix. For an example we will result some recipes, leaving for the reader the right to choose from them what more the others answer its possibilities and individual tastes.

700 г шелушенного rice,
700 г cold water,
1 ч. A spoon of salt,
70 г plam vinegar:
3 items of a spoon мирии

Carefully wash out and dry up fig. Place it in a pan, fill in with water and salt. Boil, as usual fig. Mix plam vinegar and мирин. When rice will be ready, allow to it to stand 15 minutes, and then shift in the big ware, it is desirable wooden, and water with an acetic mix. A flat wooden rake quickly mix rice, grasping its small portions and trying not to crush рисинки. In regular intervals distributing an acetic mix on rice, brush away with its palm that it has cooled down as soon as possible. When rice will cool down, it can be used for land preparation.

700 г шлифованного rice,
700 г cold water,
2 items of a spoon саке,
1 plate of brown seaweed комбу,
70 г apple vinegar,
1 items a spoon of honey,
1 items a salt spoon.

Carefully wash out and dry up fig. Place rice in a pan, wash down with water, add саке and brown seaweed and allow to stand 1 hour. Remove seaweed and boil rice, as usually. When it will be ready, allow to it to stand 15 minutes. Mix apple vinegar, honey and salt. Shift rice in the big ware, it is desirable wooden, and water with its acetic mix the Flat wooden rake mix rice, in regular intervals distributing on it an acetic mix, and simultaneously with it brush away rice with a palm, trying as soon as possible to cool it. When rice will cool down, it can be used for land preparation.

There is nothing terrible if at you near at hand suddenly it will not appear саке, мирин and brown seaweed. Though these components are traditionally used for preparation of rice for a land, practically the same result can be received and without their application. Once again we wish to underline, that all recipes resulted more low - including and recipes of preparation of rice for a land - are base and can be exposed to any and all changes.

1000 г boiled rice;
5 items of spoons of rice vinegar;
2 items of a spoon of sugar:
1 ч. A salt spoon

Boil rice as it was specified above. While it prepares, carefully mix sugar, salt and vinegar before full dissolution of sugar and salt. Shift rice in separate ware, it is desirable wooden, and water with its acetic mix the Flat wooden rake quickly mix rice, in regular intervals distributing on it an acetic mix and brushing away with its palm that it has cooled down as soon as possible.

White шлифованный rice can be painted in various colours to make a ready dish contrast and to give it thus a celebratory kind.

If instead of apple vinegar for preparation of an acetic mix to use red plam vinegar rice will get pink colour.

If in water before отвариванием rice to add one teaspoon куркумы, rice will turn out bright yellow.

If in already ready rice of a land to get mixed up two table spoons of ground sea seaweed, it becomes is gentle-green.

As land recipes there is a large quantity, for their convenience it is possible to group conditionally to certain signs which can be, for example, components entering into their structure or ways of preparation of a dish.

On used components of a land can be fish, meat, vegetable, fruit and so on In the present book we have divided recipes offered you into four groups on ways of their preparation of a-tubule of a land, land balls, envelopes of a land and land salads.

For preparation of tubules of a land on a special bamboo rug the sheet of the roasted seaweed нори keeps within, from above on it rice and other a part dishes components is located. The plate нори together with a stuffing is turned in a tubule, and then cut on small slices. Land tubules it is possible to prepare and without seaweed нори, having used instead of them the diversified vegetables cut by thin segments, or having laid rice on slices of vegetables, as in sandwiches.

At preparation of balls сущи rice and other a part dishes components roll down in balls and are turned in edible leaves or give all the best on plates in various combinations to the diversified vegetables.

In preparation of envelopes of a land the tofu which make an incision is almost always used and fill with rice and other components a part of a dish. It is possible to include in the same group and so-called pressed dry, могда a little споев rice of different colour keep within against each other.

Land salads, perhaps, are the most simple in preparation. Usually slightly boiled vegetables mix up with land rice in every possible combinations move on a table.

As it was already spoken, it is possible to prepare land tubules in two various ways - with brown seaweed нори or without them. We will consider at first the first variant at which rice and other components of a stuffing turn in a plate of seaweed. A principle of preparation of this version of tubules of a land one; ready dishes differ from each other only used components and in the ways заворачивания.

For preparation of tubules of the land turned in plates of brown seaweed нори, it is desirable to apply traditionally used for these chains in Japan special small bamboo rugs. (If to find such rug it is impossible, it is possible to try to do without it, having replaced it, for example, a small square piece of an oilcloth.) place a plate of seaweed нори on a bamboo rug, moisten hands with the water slightly diluted with vinegar that rice did not stick to palms, and lay out on seaweed rice for a land, having distributed its equal layer on all surface. (If in the recipe it is required to use two plates нори, crush between them a little welded рисинок, that seaweed strongly слиплись among themselves.)

From above on rice place components used in the recipe, and then turn a plate of seaweed with a stuffing in a tubule. Edge of a bamboo rug at this hold with one hand that it was not turned together with seaweed. Having rolled a dense tubule, compress it and fix hands for some seconds. After that a sharp knife cut a tubule on slices, after each cut wiping an edge a damp rag, and submit a land to a table.

Starting the description of preparation of a land, we wish to underline once again, that offered recipes are given in their traditional interpretation, therefore do not hesitate to experiment, replacing inaccessible components familiar and habitual products.

Such version of a land as salads, perhaps, is the most simple for preparation. For salads of a land rice it is not necessary to turn in tubules, to place in briquettes of a tofu or to mould from it balls - enough only to mix it with the chosen components of salad, and the dish is ready. But, that at you salad with rice has turned out not simply, and the present salad of the land which has been washed out and boiled rice, of course, is necessary for processing preliminary an acetic mix. One more difference of salads of a land from any other salads consists that products entering into its structure practically always are exposed to preliminary culinary processing. This rule extends even on fresh vegetables which in land salads almost are never used in a crude kind.

We pay your attention that in recipes of preparation of salads of a land offered more low traditional Japanese components are used. These recipes intentionally did not adapt for the European reader that you could receive the fullest and deep representation about a national Japanese cuisine. But it at all does not mean, that you have not the right to use products habitual and well familiar to you for preparation of salads of a land. It is no secret, that new dishes appear only thanks to imagination and an invention of culinary specialists.

1 plate of seaweed комбу,
1100 г cold water,
450 г small polished flakes of a dried fillet of a tuna

In cold water presoak for 15 minutes a plate of dried brown seaweed. Put on weak fire Before water will begin to boil, get from a pan seaweed and fill up in it flakes of a dried fillet of a tuna Finish to boiling and boil 10 seconds. Allow to stand 2 minutes, and then merge a broth through the sieve which has been laid out by a gauze. The flakes which have remained in a gauze of a tuna will throw out, not squeezing out.

900 г fine-grained шелушенного rice of a land,
2 items of a spoon of seeds кунжута.

4 plates of a fried tofu,
200 г a broth даши,
1 items a spoon of soya sauce,
1 items a spoon мирин.

1 small carrots,
8 pods of green peas,
8 dried mushrooms шиитаке,
200 г waters,
2 items of a spoon of soya sauce,
2 items of a spoon мирин.

Prepare land rice, having washed out, having boiled and having processed an acetic mix 900 г fine-grained шелушенного fig. Cool rice of a land to a room temperature and mix it with seeds кунжута.

Ппастинки a fried tofu boil in water on weak fire for 5 minutes. Lay out on a plate that from them all liquid and when tofu plates will cool down has flown down, cautiously squeeze out them Again put a tofu in a pan, fill in with in advance prepared broth даши and add in it soya sauce and мирин Prepare on slow fire while the tofu will not absorb in itself all broth.

Carrots cut thin straws and 1 minute cook in slightly added some salt water. Also 1 minute cook in the added some salt water green peas pods, then cool them in cold water, cut on a diagonal thin strips and salt.

Dried mushrooms шиитаке отмочите in water to a softening also dry up in a colander. Cut mushrooms lengthways are thin ми strips. Again combine mushrooms in water in which they отмачивались, add in it soya sauce and мирин and cook on slow fire of 5 minutes.

Each plate of a fried tofu cut half-and-half and open половинки in the area of a cut to receive envelopes. Fill envelopes with the prepared mix of rice of a land with seeds кунжута and from above on it separately lay out мелкр cut and boiled carrots, pods of green peas and mushrooms шиитаке. Not closing envelopes with a stuffing, lay out them on plates.

Douse boiled water marinaded цветки cherries to wash off from them surpluses of salt, then put a little цветков on a stuffing of each envelope and submit.

It, perhaps, most widespread and popular snack which submit to drinks to all without an exception of cafe and pubs of Japan. As a garnish to it any can be used соленья, salmon caviar, fresh and marinaded vegetables.

Products:

900 г fine-grained шлифованного rice,
кунжутное oil,
Soya sauce,
Marinaded and fresh vegetables

Instructions:

Wash out and dry up fig. Shift it in a pan, wash down with equal volume of water, slightly salt and leave for 20 minutes. Having covered a pan, put it on average fire and before water will start to begin to boil, for 2-5 minutes increase fire to the strong. Make fire weak and prepare on it rice of 20 minutes, and then for 10 seconds again increase fire to very strong and switch off a plate. Lay between a pan and a cover a kitchen towel or paper napkins and allow to be insisted not less than 20 minutes.

Divide boiled rice into eight equal parts and blind from everyone the small strongly rounded triangle: moisten hands in water, preliminary having added in it there is some vinegar that rice did not stick to palms.

Roll from rice a ball and slightly press down it from opposite sides. Then, having put a flat ball on a palm, fingers of other hand give it the triangular form. In the same way prepare seven more balls.

Warm up an oven to temperature 250 °С. A uniform layer grease all rice balls кунжутным with oil and soya sauce, place them in an oven and bake 10 minutes. Submit with a garnish from fresh and marinaded vegetables.

LAND TUBULES IN THE VEGETABLE COVER

On an example of this recipe you will see, how instead of bamboo runaways it is possible to use the most different vegetables.

150г fine-grained шлифованного rice of a land,
1 thin segment of a radish,
1 thin segment of carrots,
1 thin segment of a cucumber,
1 sheet of salad-latuka,
Segments of a garden radish,
Branches of parsley,
Marinaded цветки cherries and segments of marinaded ginger for a garnish.

Prepare land rice, carefully having washed out, having boiled and having processed an acetic mix. Divide the prepared rice into three equal parts. Cut lengthways a radish, carrots and a cucumber on very thin strips. A radish and carrots slightly boil in the added some salt water and rinse. Segments of a radish, carrots and a cucumber presoak for some minutes in hardly to the added some salt water.

Put on 50 г the prepared rice of a land on thin segments of a radish, carrots and a cucumber and turn them in dense tubules. Put three turned out tubules on sheet of salad and submit with a garnish from segments of marinaded ginger, having decorated a dish garden radish segments, branches of parsley and marinaded цветками cherries.