The primary product of Japanese cooking

The basis of both traditional and modern Japanese food is known to rice. Cook the rice in Japan, without adding salt, fat and other ingredients , preferring to water it tastes seasoned only then - during the meal. Usually the table to serve him acutely salty or spicy- sweet condiment. At the same time, the rice is cooking, stir and wait until all the water boils away . Ready rice, which , by the way , in Japanese called " gohan ", should be on the look dry - it should not be liquid or paste-like and run off the spoon if you zacherpnete it from the pot . Rice should be soft and easily separated from each other , but do not fall apart . Therefore, for cooking rice in Japanese is not suitable for any of its variety. This rice when cooking has weak adhesion and stick together in clumps that are easy to take chopsticks (" chopsticks ").

The word " gohan " (" cooked rice ") in Japanese also means " food ." Similarly - in Russian language, the word "bread" since ancient times meant not only a "product of baked dough ", but the food at all . Remember: "Our Daily Bread ..." In medieval Japan, rice is not only symbolized the food as a concept, but also prosperity in the house and was the equivalent of money .

In traditional Japan " Coke " - the amount of rice needed one adult life within a year (about 180 liters ) was the primary measure of wealth. " Salary " Samurai servicemen as defined in coca and rice was issued .