Abstract: Features of Japanese cuisine. Features and characteristics of dishes and culinary products of Japanese cuisine - term paper Cold snacks in a Japanese restaurant

"Japanese kitchen"

Completed:

Checked:

Salavat 2009

1 General characteristics

2 Ingredients

2.2 Seafood

2.4 Beans

2.5 Other plants

2.6 Pasta

4 Characteristic dishes

4.1 Rice dishes

4.2 Raw fish dishes

4.3 Salads

4.4 Second courses

5 Serving

5.1 Composition, quantity and size of dishes

5.3 Serving order, arrangement of dishes on the table

6 Food etiquette

6.1 General order of the meal

6.2 Using chopsticks

6.3 Rules for eating individual dishes

General characteristics.

Japanese cuisine is the national cuisine of the Japanese. It is distinguished by a preference for natural, minimally processed products, a wide use of seafood, seasonality, characteristic dishes, specific rules for decorating dishes, serving, and table etiquette. Japanese cuisine tends to be a key attraction for international tourists.

There are many opinions about what defines Japanese cuisine, since the everyday food of the Japanese has changed a lot over the past centuries, many dishes (for example, ramen, which has become almost a national Japanese dish) appeared in Japan in the late XIX - early XX century or even later. In Japan, the term "Japanese cuisine" refers to traditional Japanese foods similar to those that existed before the end of the national retreat in 1868.

The most characteristic features of Japanese cuisine:

The use of mostly fresh products, always of high quality. Practically no “shelf-life” products are used, with the exception of rice and sauces.

A huge range of seafood used for cooking.

Seasonality of food.

Small portions. The amount of food is gained through a greater variety of dishes, and not the size of portions.

Specific cutlery - most dishes should be eaten with chopsticks, some can be eaten with your hands, spoons are used extremely rarely, forks and knives are not used at all. For this reason, most dishes are served in the form of small pieces that are convenient to take with chopsticks and do not need to be divided.

Dramatically different from European principles for the design of dishes, serving. There is more emphasis than in European cuisine on the aesthetic appearance of dishes and the table as a whole.

Specific table etiquette.

Ingredients

Ri c

It is the main ingredient in Japanese cuisine and the basis of nutrition in Japan in general. In Japanese, the word "gohan" (boiled rice), like the Russian "bread", means not only a specific food product, but food in general. For Japanese cuisine, rice varieties are preferred, characterized by increased stickiness when boiled - when cooked from such rice, the dish has the structure of small lumps that are convenient to eat with chopsticks. Rice is cooked as a separate dish and is used as an ingredient in many "combination" dishes.

Seafood

Fish, shellfish, marine animals in Japanese cuisine are the second most important ingredient after rice. As a rule, during cooking, they undergo only minor heat treatment (roasting, steaming), and in some dishes (sashimi) they are included simply raw, aged in vinegar or otherwise processed without the use of high temperature. Seaweeds are also used in Japanese cuisine .

Soya

Soy was brought to Japan from China, it is used in Japanese cuisine in various forms:

Tofu (bean curd or soy cheese) is a nutritious base for many dishes.

Soy sauce is a condiment extremely widely used.

Soy miso soup.

Fermented Natto Beans

Beans

Widely used in soups and as an ingredient in garnishes.

Other plants

Almost all cultivated and many wild edible plants are used in Japanese cuisine. In particular, carrots, cucumbers, cabbage, lettuce are widely used. Specific plants - wasabi horseradish, daikon white radish, bamboo, lotus, sweet potato - are used for garnishes and sauces.

Pasta

In Japanese cuisine, noodles are used:

udon - from wheat flour;

soba - from buckwheat flour (more often - with the addition of wheat).

Noodles are used in various dishes: in soups, salads, as a side dish for fish and meat dishes. One of the popular dishes, both home cooking and catering, is ramen - noodles in meat or vegetable broth.

Meat

Meat (beef and pork) came to Japanese cuisine quite late from European and Chinese, it is used very limitedly, it is considered more of a delicacy than ordinary daily food. However, meat is included in many dishes, usually borrowed, for example, ramen is often served with a piece of pork.

Tableware

Tableware for Japanese cuisine is very diverse, its common feature is the desire for elegance, aesthetic appearance. For plates, bowls, gravy boats, particular importance is attached to the convenience of holding dishes in one hand, since, due to Japanese table etiquette, it is customary to hold these dishes in your hands when eating. The shape and color of Japanese dishes can be very diverse. Plates and gravy boats can be round, oval, rectangular, rhombic, more complex shapes that imitate various objects, for example, in the shape of a boat or a leaf of a tree.

For Japanese dishes, there is no concept of "dinner service", that is, a specially selected complete set of the same type of dishes for a certain number of people; dishes can be very different in shape, size and color, its diversity is one of the elements that form the characteristic appearance of the Japanese table. However, sets of cutlery are produced, for example, sushi sets consisting of a plate and gravy boat, made in the same style, or a set of bowls with or without a kettle. You can also find the “Japanese table service” on sale, but this is already a mixture of Japanese dishes with European traditions, uncharacteristic for Japan itself.

The following types of utensils and utensils are mainly used in Japanese cuisine:

soup bowls

For dishes with a lot of liquid, mainly for soups, deep round bowls are used, reminiscent of large bowls or European salad bowls, with a lid made of the same material as the bowl itself. The traditional European deep bowl for soup, with "fields", is completely uncharacteristic for Japan.

Bowls

Deep, round bowls without a lid, usually below a soup bowl, can be used for rice, noodles, or salads. One of the types of Japanese bowl - tonsui - is a deep rounded bowl of a very characteristic shape: its edge in one place forms a protrusion, as if continuing the surface of the bowl upwards. It is convenient to hold the tonsui for this ledge. Rice bowls are usually round, often shaped like an inverted cone.

Plates

Plates can be of various shapes. They are made either slightly curved, but without a pronounced rim along the edges, or have a low, but almost vertical rim. Plates with internal partitions can be used (for example, a small square or triangle in the corner can be “highlighted” on a rectangular plate, or a plate is made “in one piece” with a gravy boat) - they can be convenient for serving a dish consisting of several immiscible ingredients or for the simultaneous serving of the dish along with the sauce and / or spices intended for it, which are used “to taste”.

wooden coasters

Sushi, rolls, sashimi and some other dishes are often served on wooden stands. Sometimes the base is just a flat plank, but bases of complex shape are also used, such as a small "bridge" or "ship" made of wood. Woven wooden nets are also used.

Food sticks

Basic cutlery. Sticks are extremely diverse and are used as a universal device for eating any food.

spoons

The only kind of spoon "legally" used in Japanese cuisine is a ceramic deep spoon, with which soup or soup broth is eaten. The spoon is quite massive, it is often served on a ceramic stand.

gravy boats

Small rectangular or rounded bowls 2-3 cm high, with gentle edges. Designed for pouring and mixing sauces and then dipping pieces of food in them, for example, sushi, the form is subordinated to this purpose.

sake jugs

A typical sake jar is shaped like a vase - first tapering at the top, then having a short, conical flare at the top.

sake glasses

Glasses for sake, ceramic or porcelain, with a volume of not more than 30 ml. They are divided into two main types: ochoko and guinomi. The former have the shape of an opening bud, can be very wide, almost flat; they are used on ceremonial occasions. The second - an ordinary small cup with vertical walls - is considered more everyday.

coasters

Coasters for oshibori, as well as hasioki - coasters for chopsticks.

Porcelain, ceramics, wood (often covered with a highly resistant varnish that protects against drying out and cracking) are used as traditional materials for dishes. In recent decades, plastic utensils have also become widely used, especially for bento containers.

Characteristic dishes

rice dishes

Boiled rice (gohan)

Rice is washed clean, then poured with cold water, left to stand, then brought to a boil and cooked over low heat in a wide saucepan with a thick bottom, under a tightly closed lid. When cooking, water is used exactly as much as the rice should absorb, usually 1.25-1.5 volumes of dry rice. Unlike European cuisine, rice is cooked in unsalted water, without any seasonings, oils or fats. After cooking, the rice is gently mixed with a special spoon or spatula, so as to turn the solid mass into separate lumps, but not crush the grains. In Japan, rice is eaten daily, so automatic rice cookers are common, which ensure the correct cooking of different varieties of rice and keep the cooked rice warm throughout the day.

As a separate dish, gohan is usually served in a deep cone-shaped bowl, often sprinkled with sesame or a mixture of sesame and salt right in the bowl. They eat rice with chopsticks, holding a bowl at chest level in their left hand.

Rice with curry

Boiled rice with Japanese curry sauce, vegetables and meat.

Raw fish dishes

Seafood for such dishes is either not heat-treated at all, or such processing is minimized so as not to affect the natural taste of the ingredients.

Sushi

Prepared from specially cooked rice and raw seafood. The form of sushi is very diverse; almost any seafood is used in cooking. There are two types of sushi. The first is sushi itself (nigiri, tataki and some others), which are a small, elongated lump of rice, on which a piece of fish, shrimp is laid on top; some types of such sushi are wrapped with a strip of algae, which together with rice forms a container filled with finely chopped seafood, caviar or vegetables on top. The second type is the so-called rolls, which differ in a fundamentally different way of cooking: rice and seafood are laid out in layers on a sheet of algae, rolled into a thin roll, which is then cut across into small pieces with a sharp knife. Served on a flat plate or wooden stand, with wasabi horseradish, soy sauce and pickled gari ginger.

Sashimi

Thinly sliced raw seafood, usually fish, is served on a flat plate with fresh vegetables such as thinly sliced daikon radish. Like sushi, they are served with wasabi, soy sauce and gari.

Salads . Main dishes

Tempura

pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. Fish, squid, shrimp, poultry, vegetables are used as the base ingredient, respectively, the name of the dish usually consists of the name of the main ingredient and the word "tempura", for example, "shake tempura" - battered salmon. The method of cooking in batter is borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside Asia.

Yakitori

small kebabs, that is, products strung on a stick and cooked on coals. Prepared from a variety of fish and seafood, chicken, shrimp, quail eggs, chicken hearts, beef, vegetables.

Japanese crab casserole

500 g of crab meat, 200 g of durum cheese, 30 g of sake, 30 g of tomato sauce, 50 g of butter, 1 parsley root, 1 celery root, 50 g of carrots, 1 onion, 100 g of ready-made fish broth, dill greens.

Peel the parsley and celery roots, peel the carrots, rinse thoroughly with running water and cut into small pieces. Peel, wash and finely chop the onion. Put vegetables and roots prepared in this way on a heated frying pan and fry in pre-heated butter, pour in sake, add tomato sauce and a small amount of fish broth. Rinse the crab meat under running cold water, lightly dry it with a towel or napkin, transfer it to a hot frying pan previously greased with oil, pour over the previously prepared sauce, sprinkle with cheese grated on a fine grater and bake in a preheated oven at a moderate temperature until cooked. Serve the dish immediately after cooking, sprinkled with finely chopped dill.

Sig with apples in Japanese

500 g fresh fish, 3 sour apples, 300 g potatoes, 1 onion, 200 g butter, juice of 1 lemon, 100 g wheat flour, salt to taste, dill.

Peel the apples, cut out the core, remove the seeds. Peel onion, wash, chop. Peel potatoes, rinse thoroughly with running water, cut into cubes. Transfer the apples and vegetables prepared in this way to a bowl pre-greased with softened butter and simmer until the products are completely cooked. Peel fresh fish from scales, rinse well with cold water, cut into fillets and beat each piece with a special hammer, then rub the fish with salt, put on a preheated and greased with butter frying pan and fry until crispy golden brown. Put the finished fish on a flat dish and cool. In a clean pan, soften the remaining butter, add pre-sifted wheat flour, finely chopped dill, sprinkle everything with lemon juice, mix and lightly sauté. previously prepared lemon-flour sauce and garnished with dill sprigs.

Serving

Proper table setting is a separate, very important section of Japanese cuisine. The order in which food is placed on the dishes is also of great importance. The set table as a whole, as well as individual dishes, should be aesthetic, pleasing to the eye.

Composition, quantity and size of dishes

In Japanese cuisine, it is customary to serve food in relatively small portions so that the guest can eat, but not overeat. The size of the portions depends on the time of the year (portions are larger in winter than in summer) and on the age of the guests (portions of young people are larger than older ones), of course, what is served also influences.

Great importance is attached to variety: a richer table differs not in the size of portions, but in a larger number of dishes. A full meal includes rice, two types of soups and at least five types of various snacks (depending on the solemnity of the occasion and the possibilities of the organizer, their number can reach up to a dozen or even more). The minimum dinner party includes rice, soup and at least three types of appetizers. The concept of "main dish" in the Japanese dinner is absent.

As an obligatory part of the dinner, green tea is always served. Tea is drunk before, during and after a meal. On appropriate occasions, alcohol is served, the traditional form of which is sake.

Table

Traditionally in Japan, they eat at a low table, sitting in front of it on the mat in the seiza position (sitting on their heels with their back straight). For men in an informal setting, the agura pose (“in Turkish”, cross-legged in front of you) is acceptable. You should not sit lounging on the tatami, you should not stretch your legs under the table. However, at present, both at home and, moreover, in public catering establishments, they often dine at ordinary European-style tables, sitting on chairs or stools.

Serving order, arrangement of dishes on the table

Traditionally, all dishes are put on the table at once. In this case, rice is placed on the left, soup on the right, seafood and meat dishes are placed in the center of the table, pickles and marinades are around them. Containers with sauces and seasonings are usually placed to the right of the dish to which they are intended. Small plates are placed on the right side, larger and deeper ones on the left. Sake is served in jugs, warmed up. Most dishes are at room temperature - the exceptions are rice, soups and some meat dishes.

Arranging dishes on the table, they try to form a beautiful composition. In particular, it is customary to alternate rounded dishes with rectangular, light - with dark. If the table is not set

In advance, the dishes are served in the following sequence:

Sashimi - served before any dishes with a strong taste, so as not to interrupt the taste of raw fish;

Soup - usually served immediately after raw fish dishes, but it is allowed to eat at any stage of the meal;

Non-raw dishes of all kinds, sushi, rolls;

Dishes with a strong taste, with a lot of spices.

In some expensive Japanese restaurants, the ordered dishes are prepared by the chef from raw ingredients right in the presence of the client. To do this, directly at the table for food is the workplace of the cook, with a frying surface and everything necessary for cooking and decorating dishes.

food etiquette

General order of the meal

Before starting a meal, itadakimasu is pronounced (Jap. いただきます?, “I accept with gratitude”) - an expression of gratitude to the owner of the house or the gods for food, in use it corresponds to the Russian “bon appetit”.

Before meals, it is usually served moist, sometimes hot after sterilization, a shibori towel rolled into a tube. It serves to clean the hands before eating, but it can be used to wipe the face and hands both after and during meals, since some food can be eaten with the hands.

Traditionally, all dishes are served at the same time (in catering, however, this tradition is usually violated), it is allowed (and considered decent) to try a little of all the dishes, and only then start eating “seriously”.

Traditionally, lunch begins with a small lump of rice. Then they eat a dish of raw fish, after it - soup, then - the rest of the dishes. Rice and soups are quite allowed to be eaten at any stage of the dinner, alternating them with various snacks.

If the dish is served in a bowl covered with a lid, then after it is eaten, the bowl should be covered again.

At a homemade or formal dinner, some of the dishes (usually snacks such as sushi, rolls, pieces of fish or meat, etc.) are laid out on common dishes, and each participant in the dinner is given a small plate on which he puts what he wants to try. Food from a common dish is shifted with chopsticks to a personal plate. It is not customary to take a common dish in hand.

Drinks neighbors on the table pour each other. It is not customary to pour yourself. Toasts are not accepted in the traditional Japanese feast, drinking alcohol may be preceded by the word "kampai!" ("to the dregs!").

It is believed that the guest did not finish the meal while there was rice left in the bowl. Rice is eaten to the last grain. To get up from the table without finishing the rice is impolite.

When eating, do not put your elbows on the table.

After finishing the meal, you should say gotiso: sama[desita] (Jap. ご馳走様「でした」?, “it was very tasty”) is an expression of gratitude for the treat (an analogue of the traditional “thank you” in European etiquette).

Using palo check

Almost all Japanese dishes are designed to use chopsticks. The use of chopsticks is associated with many etiquette subtleties. You can read more about this in the article Chopsticks. Here it is appropriate to note only some of the most important rules for handling chopsticks:

Do not insert chopsticks vertically into food, especially rice. Do not transfer food from chopsticks to chopsticks to another person, do not put it with your chopsticks on someone else's plate. All these actions have an outward resemblance to the customs associated with the burial of the dead and commemoration, therefore, at an ordinary meal, they are considered indecent.

Do not take anything in one hand along with chopsticks.

Do not move plates with chopsticks.

Do not point with chopsticks.

Do not clench the sticks in your fist (this is considered an unfriendly sign, like a declaration of war).

Do not place chopsticks across the bowl.

Before asking for more rice, chopsticks should be put down.

Rules for the use of individual dishes

Dishes served in bowls (soups, salads, rice, ramen) are eaten with the bowl in hand at chest level. There is no need to eat from a bowl standing on the table, leaning over it; a person who does this is said to "eat like a dog".

Traditional Japanese soups are eaten in two stages: first they drink the liquid from the bowl (just over the edge), then they eat the remaining solid pieces of food with the help of chopsticks. Some soups are served with a deep ceramic spoon - in this case, the soup (or soup broth) is eaten with it.

Rice is eaten with chopsticks, holding the bowl in hand.

Ramen is eaten in the opposite order to soups - eat the noodles, meat, and other solid ingredients first, then drink the broth from the bowl.

The noodles (ramen, soba, or udon) are lifted from the bowl with chopsticks, placed in the mouth, and drawn in. The characteristic “squishing” sounds made at the same time are considered natural and quite decent, although in other cases it is considered ugly to make sounds while eating. Do not wrap noodles around sticks.

Sushi and rolls are served on a wooden stand, which is usually also served with wasabi and pickled ginger gari. The sauce is poured into a specially designed plate, wasabi can be laid out in it and stirred with chopsticks. Sushi is taken, turned on its side, dipped in sauce, while holding a plate of sauce by weight in the left hand, and eaten. Gari served with sushi is not considered a condiment - it is customary to eat it between different types of sushi so as not to mix their taste.

Sushi, rolls, other dishes served in pieces are eaten whole, at a time. Biting off a part is considered ugly. If it is inconvenient to eat a whole large piece, you can use chopsticks to divide it on your plate into several smaller pieces and eat them separately.

Etiquette allows men to eat sushi with their hands, women are deprived of this right - they must use chopsticks.

Special traditions surround the consumption of puffer fish. When ordering it, it is not customary to order something else from food.

Bibliography

1. Khvorostukhina S.A. Secrets of Japanese cuisine. - M.: VECHE, 2004

2. Wikipedia is a free online encyclopedia.

3. Internet site "World of Japan"

4. Newspaper “Festive table. By the mountain." 2007

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Introduction

In connection with the active introduction of market relations in the Russian economy, the development of such areas of activity that allow for the rapid accumulation of capital has acquired particular importance. Public catering is one of the few industries that allows you to get a complete production cycle at a low cost of fixed assets.

Fashion for Japanese cuisine is rapidly spreading around the world. Russia was no exception - every year more and more new Japanese cuisine restaurants open here, attracting visitors with an abundance of delicious and low-calorie dishes.

Today, when the culture of a healthy lifestyle is conquering the consciousness of people, Japanese cuisine is gaining more and more admirers, as it is associated with the concept of proper nutrition. The main advantage of Japanese cuisine is the preservation of the beneficial properties of the products from which the food is prepared.

It is the freshness of the ingredients used that distinguishes Japanese cuisine from all others. The second most striking distinguishing feature is the desire to preserve the original appearance of products as much as possible - so that fish, shrimp, vegetables and other ingredients used for cooking have a recognizable appearance.

It should be noted that Japanese cuisine is rich in vitamins and minerals. Moreover, the calorie content of these delicacies is much lower than that of any, even the most delicate poultry meat. According to the universal recognition of nutritionists, Japanese dishes are the most useful for humans. In the fight against extra pounds or the fashion to fast, people have reviewed many products and culinary recipes, but have not found more low-calorie and healthy food.

The positive attitude of consumers to Japanese cuisine predicts a clear success in this direction, so writing this paper is relevant.

The purpose of writing a term paper is to consolidate theoretical knowledge on the technology of public catering products and acquire practical skills in mastering the methodology for developing the technology of cooking Japanese cuisine, competent execution of technological documentation and calculating the nutritional and energy value of the developed Japanese cuisine dish.

To achieve this goal, it is necessary to solve the following tasks:

To study the history of development and features of Japanese cuisine and characterize the main dishes of Japanese cuisine;

Describe the raw materials used in Japanese cuisine;

To study the technological process of production, draw up technological and hardware-technological schemes for the production of Japanese dishes, draw up a costing card for the developed dish.

Develop technical documentation for the range of products of Japanese cuisine.

When writing the work, the works of authors engaged in research in the field of technology of public catering products, as well as regulatory, reference and methodological literature on public catering were used.

Chapter 1. Features of the technology of cooking Japanese cuisine

1.1 History of Japanese cuisine

Exciting and unusual for a European, the world of Japanese cuisine has a long history, its own traditions and customs. Therefore, before talking about the products, dishes and etiquette loved by the Japanese, it is necessary to consider the history of Japanese cuisine, which goes back centuries.

The cuisine of any country is influenced by many features of the formation of a nation, from its inception and development to the present day.

The date of birth of Japanese cuisine is the moment when the Japanese began to cultivate rice. According to legend, he was brought to Japan in a cane staff by the deity of rice, Inarisama. It happened 2500 years ago. Rice was everything: food and money. The leaders of the tribes kept it in special barns - okura. Archaeological finds have shown that the ancestors of modern Japanese cooked the first dishes on a fire as far back as 10-5 thousand years BC, in the so-called Jomon period. The ancient Japanese came to the islands (now islands) along a thin isthmus and initially also ate meat, like all other ancient people, but given the characteristics of the islands (and the poverty of game as a result) and the proximity of the sea, the settlers had to switch to marine products - fish, algae, shellfish and other inhabitants. Such a cuisine has had its impact on life expectancy - now the Japanese nation is considered one of the nations of centenarians. From their ancestors, the Japanese adopted the habit of eating fish (and other marine inhabitants) raw - it is raw fish that is part of such traditional dishes as sushi or sashimi. It would seem that when eating raw foods, there is an opportunity to pick up something undesirable, but this is also foreseen by wise ancestors - the same sushi and sashimi are eaten, seasoning food with wasabi - spicy Japanese horseradish. Wasabi is so spicy that even a small particle is enough to feel a burning sensation on the tongue and palate for a long time.

In the VI-VIII centuries. AD China has had a huge influence on Japanese cuisine, from where soybeans and green tea were imported in huge quantities. Chinese cuisine, more sophisticated than Japanese, was built on the principles of Buddhism, which is based on respect for any form of life. Therefore, meat was practically not used, since meat-eating was considered the gravest insult to animal life. This philosophy permeated the entire traditional menu of the Japanese until the 9th century, while the Tang dynasty was in power. Also from China, noodles came to Japan, which come in three types: “udon” - flat or round noodles made from wheat flour, “soba” - noodles made from buckwheat flour and “ramen” - noodles cooked in meat or vegetable broth.

Later, in the Han era, the golden age of Japan began, when culture, science and art were actively developing for 400 years. This also applies to the kitchen. So, a special etiquette of behavior at the table was developed, and although the food itself was still mixed, an aesthetic beginning had already appeared in the design of dishes and table setting. Later, during the time of the samurai, table manners and eating habits became a real art, a detailed ceremony. Communication with Europeans, whom the Japanese considered barbarians, led to a significant increase in the variety of meat dishes, although, according to some literary sources that have survived to this day, the smell of pork and beef could cause some Japanese to faint. But it was then that the Japanese came up with agemono and "Heavenly Meal" - tempura, for which Portuguese fried dishes served as a model. However, unlike Portuguese roasts, tempura is cooked almost without oil and is not completely fried, which gives the dish a typically Japanese sophistication, lightness and tenderness.

Today, Japanese cuisine has become widespread and is very popular all over the world. This popularity is largely due to the truly philosophical attitude of the Japanese to food in general - products must be healthy. Therefore, with absolute certainty, we can say that the longevity of the Japanese nation is directly related to what they eat.

1.2 Cooking technologymajordishes, culinary products of Japanese cuisine

In Japan, there is no accepted classification of dishes, as in Russia. In Japan, dishes are divided into cold and hot. Feature of Japanese cuisine: since the size of edible marine animals is usually small, there is no concept of "main course". In addition, there is no division into changes - first, second, soups or cold and hot dishes. There is the beginning of the meal, its middle, completion. Lunch can be started with any dish, but green tea always accompanies lunch.

Although in Japan there is no usual division of dishes into appetizers and main courses, a number of national dishes can be classified as appetizers. First of all, it is sushi (sushi) - small rice balls stuffed with fish and seafood. They are served with pickled ginger and wasabi paste, which emphasize the exquisite taste of sushi and also have a beneficial effect on the digestion process. Separately, they offer Sushi soy sauce, contrary to popular belief, it is prepared not only from raw, but from smoked or pickled fish. They eat them with chopsticks (however, men can take a snack with their hands), whole or breaking off small pieces. Only fish is dipped in soy sauce, while the rice must remain dry.

Another popular Japanese snack is sashimi (sashimi). It is thinly sliced and beautifully served slices of raw fish and seafood. Sashimi is served with wasabi and soy sauce, often topped with daikon and other vegetables.

There are also less exotic snacks in Japanese cuisine. These include dishes made from freshly pickled vegetables (tsukemono) and a variety of mushroom dishes. Snacks are served in small portions, giving great importance to the serving and decoration of dishes. In Japan, snacks, like other dishes, are usually prepared from local products, so different prefectures have their own special dishes. Particular attention is paid to the seasonality of products - it is believed that each of them has the most attractive taste only at certain times of the year.

Salads in Japanese cuisine are prepared from various products: vegetables, fruits, mushrooms, rice, noodles, fish and seafood, poultry, and sometimes meat. Japanese salads differ from salads of other national cuisines, first of all, in the ways of preparing products. In particular, the cooking time of most products is minimal, which allows them to preserve their natural taste and aroma, as well as most of the nutrients.

Another difference between Japanese cuisine is an unusual combination of products and the use of original spices, with the help of which the taste of familiar products changes beyond recognition. Common spices include soy sauce, mirin, vinegar, ground or pickled ginger, dried fish flakes, miso paste, and dried seaweed. All Japanese salads tend to be fairly light and low in calories, as are the sauces and dressings. Like other dishes, salads should be beautifully presented in order not only to saturate, but also to bring aesthetic pleasure to the meal.

The most common traditional Japanese dishes are: Roll with vegetables. The technology of preparation is quite simple. Finely chop the prepared cabbage, cut the cucumber and carrot into thin strips. Finely chop the lettuce leaf. A thin layer of rice is laid out on a sheet of nori seaweed. Then the filling is applied and rolled up in the form of a roll. Mode for portions in the form of small stumps. Served with wasabi and pickled ginger.

Roll with salmon (sakemaki). Spread the rice evenly over the nori sheet. Put the salmon fillet in the middle of the rice layer, roll up in the form of a roll. Cut into portions in the form of small stumps. Served with wasabi and pickled ginger.

Salad of daikon, ginger carrots and Chinese mushrooms. Cut a piece 6-8 cm long from the daikon, cut out the middle from it so that the wall thickness does not exceed 0.2 cm, and then make a vertical incision. Peel and wash the carrots, grate it with “Korean straw”. Mix grated vegetables with ginger powder and soy sauce, mash a little. Drain the mushrooms from the marinade. Fill with sesame oil. Grate daikon with salt, stuff with vegetable mixture, put on a plate. Add mushrooms.

Soups are also present in Japanese cooking. Recipes for soups and stews in Japan are quite varied, as are the ingredients used. The Japanese themselves prefer the first courses of vegetables or seafood, but in Japanese cuisine there are enough meat and poultry soups.

Seafood soups are usually made with dashi, a seaweed broth and bonito flakes. In addition to dashi, chicken broth is often used in Japanese cuisine.

The two most famous varieties of Japanese soups are misoshiru and suimono. The first group includes soups, the obligatory component of which is miso (fermented soybean paste). Other ingredients of misoshiru are fish, seafood, tofu, noodles and daikon. Suimono, or clear soups, are prepared from poultry, fish, meat (these products are boiled beforehand and then put into a separately prepared broth). The first dishes in Japan are prepared immediately before serving. They are poured into deep bowls resembling bowls and eaten with chopsticks (they first choose pieces of fish and vegetables, and then drink the broth directly from the plate.

Traditional is "Premier broth" ("dashi"). Cooking method: Put the kelp in a pot of water and bring to a boil. As soon as the water boils, remove the algae. Add the bonito shavings to the broth. Do not stir. When the broth boils again, remove the pan from the heat. As soon as the bonito shavings sink to the bottom, the broth is ready. Strain the broth through a fine sieve. Strained seaweed and dried bonito flakes can be used again for a less rich broth.

Japanese soup with egg and green onions. Bring Premier Broth to a boil in a saucepan, add onions, mushrooms, salt and soy sauce. Boil 2-4 min. Whisk an egg. Slowly pour the beaten egg into the pan, stirring constantly so that no lumps form. Serve immediately.

Traditional Japanese cuisine is unimaginable without miso soup. Bring dashi broth to a boil. In a bowl, mix miso with a small amount of hot dashi, strain, pour into the main broth. Cut the tofu into cubes, wash the mushrooms and cut into small slices, cut the wakame into strips, add everything to the broth. Bring to a boil, add soy sauce and serve.

The second dishes of Japanese cuisine are very diverse. Local culinary traditions involve the use of almost all types of fish, seafood, vegetables, rice and noodles in various combinations. The main methods of heat treatment - steaming, boiling, in a prepared broth, frying in a pan or grill - preserve the natural taste and aroma of the products, and the spices and seasonings used in the cooking process make the main dishes very tasty.

In Japanese cuisine, you can find both second courses quite familiar to Europeans (chops, meatballs, stew, fried fish), as well as original dishes, for example, nabemono. This dish is eaten in cold weather, and everyone sitting at the table cooks it on their own, using chopsticks to lower pieces of pre-cut food into a pot of boiling fragrant broth. Vegetarian dishes are very popular in Japan. They are made from cereals, vegetables and beans. But, of course, most of the second courses are fish and seafood.

Boiled squids. Peel the squids, cook for 3-5 minutes and cut into strips. When serving, sprinkle with herbs, garnish with a slice of lemon.

Mini shrimp kebab with Kaiso seaweed. Peel the shrimp, place in the marinade with orange peel, keep for 5-10 minutes, then chop onto skewers along with squares of red sweet pepper and fry quickly.

Arrange Kaiso seaweed, mini-kebab skewers on a plate, garnish with condensed marinade and a quarter of a lemon. For marinade with orange peel: mix all the ingredients, boil, cool, leave for 1 day, filter.

The originality of Japanese cuisine is most of all, perhaps, expressed in sweet dishes and desserts. Many of them are quite unusual. This applies primarily to desserts prepared according to traditional recipes, such as candied shrimp and sembei - rice biscuits stuffed with nuts, fish and seaweed. Many Japanese sweets are based on red adzuki beans. Desserts, soups, pastas, ice cream are made from it, and sweet manju rice cakes are stuffed with it.

Along with such exotic dishes, Japanese cuisine has many fruit desserts: apples, pears, persimmons, plums. Very tasty fruits in caramel, sugar syrup. The latter in Japan is prepared using agar-agar - vegetable gelatin obtained from red and brown algae.

Traditional Japanese dishes are complemented by desserts borrowed from Chinese and European cuisine - confectionery, which in Japan are most often prepared at catering establishments.

Egg cake (Nishiki tamago). Hard-boiled eggs, cool, peel. Rub the whites through a fine sieve and mix with 50 g of sugar, 1 g of salt and cornstarch. Place the resulting mixture tightly in a metal rectangular or square shape. Mash the yolks, add 50 g of sugar and 1 g of salt and rub through a sieve. Set aside part of the resulting mass (about 2 tablespoons), trying not to destroy its granular structure. Put the rest of the protein in the form, crush, sprinkle with the remaining fluffy yolk on top. Put the form in a double boiler, close the lid tightly and steam over medium heat for 15-20 minutes. Cool the finished cake, carefully remove it from the mold, cut into 5 pieces. Lay on a plate in the form of a folded fan.

Roasted walnuts. Walnuts are shelled, skins are removed from the kernels (for this they are soaked for 10-15 minutes in hot water). The peeled kernel is scalded with boiling water, discarded, sprinkled with powdered sugar and deep-fried (in sesame oil), discarded and cooled. When serving, they are laid in a slide in a vase or on a plate, on the bottom of which paper napkins are placed.

Chapter 2

2.1 Characteristics of the raw materials used in the preparation of the dish« Rice with liver and tangerines»

In the course work, the technology for preparing the second hot dish will be developed. Traditional Japanese products are used to prepare Rice with Liver and Tangerines. Below is a commodity characteristic of raw materials and its main technological properties.

Rice is an excellent source of complex carbohydrates and fiber. Fiber plays an important role in the process of digestion, while carbohydrates serve as a source of gradually released energy necessary for the life of the human body. Rice contains a significant amount of carbohydrates in the form of starch and fiber - 72-90%, proteins - 12-16%, fat - up to 8%, minerals: potassium, phosphorus, iron, magnesium, manganese; vitamins of groups B, PP, and E. Rice groats (GOST 6292-93): Quality requirements: white with various shades; the smell characteristic of rice groats, without foreign odors, not musty, not moldy; taste characteristic of rice groats, without foreign flavors, not sour, not bitter. Humidity of cereals is not more than 15.5%, benign kernel 99.7% (for extra and higher), 99.4% (for I), 99.1% (for II), 99.0% (for III), infection with pests of bread stocks are not allowed, metal-magnetic impurity is not more than 3mg/kg.

Meat products are as much an integral part of the Japanese diet as fish. The use of offal in traditional Japanese dishes in combination with rice is quite common. By-products are rich in vitamins of group B. Pork liver (GOST 19342-73): These are by-products of slaughter, which are internal organs in a part of the animal's body that are not part of the carcass. They are intended for retail, catering, industrial processing. According to nutritional value and taste, they distinguish: offal of the first category (liver, kidneys, tongues, brains, heart, udder, diaphragm, meat and bone tail of large and small cattle and meat trimmings) and 2 categories (pork stomach, tripe, kaltyk, abomasum, lungs , heads, trachea, spleen, pork legs, beef fetlock, lips, ears, meat and bone pork tail).

Fruits occupy a large place in the diet of the Japanese. Citrus fruits rich in vitamin C are used especially a lot. Tangerines (GOST 4428-82): Division into commercial varieties is not provided. Quality requirements: fruits must be clean, without mechanical damage, damage by diseases and pests, light orange or orange in color, it is allowed to have fruits with greenery, no more than 3/4 of the surface, with a slight brown spotting area of \u200b\u200bno more than 20 mm. The largest diameter of the fruit must be at least 38mm.

Japanese cuisine uses legumes in large quantities. Basically, it is soy, beans and other legumes that are a rich source of protein. In addition to being rich in protein, these foods are also high in vitamins and minerals. These nutritional qualities make them popular among vegetarians, who are abundant in Japan's population. Canned green peas (GOST R 54050-2010): Grains are fresh, whole, with a thin and delicate shell, tender pulp, typical for a botanical variety in size and color, not damaged by pests and not affected by diseases.

Vegetable oil - the most popular of all types of vegetable oils. rich in vitamins A, E, K, D , polyunsaturated fatty acids . It is an antioxidant, favorably affects the human immune system. ( GOST 52465-2005 ): Depending on the processing method and quality indicators, sunflower oil is divided into types: unrefined, hydrated, refined non-deodorized, refined finished deodorized. R refined e deodorized oils transparent nye, without sediment, with a taste with the taste of depersonalized oil, odorless, non-deodorized - with a smell inherent in this oil.

Without spices, it is impossible to imagine any cuisine in the world. Not st ala exception and the cuisine of Japan. The developed dish uses ground black pepper (GOST 29050-91): an unripe fruit with a fruit shell, quickly dried in the sun or on fire. Dried pepper fruits are covered with wrinkled black or black-brown skin, have a round shape. The bitter-burning taste and strong aroma of black pepper are explained by the content of essential oils in it in an amount of 1 to 2% and piperine alkaloid - from 5 to 9%.

Table salt (GOST R 51574-2000): Edible table salt is an almost pure natural crystalline powder of sodium chloride (NaCl), consisting in pure form of 39.4% of sodium and 60.0% of chlorine. By quality, table salt is divided into four grades: extra, highest, 1st and 2nd grade.

Thermal culinary processing of products is of great sanitary and hygienic importance. Food products, especially of animal origin, are contaminated with microorganisms, which, as a result of thermal exposure, die off or become inactive.

In Japan, there are several main methods of heat treatment. All dishes cooked in a pan, grilled or deep-fried are called in Japanese the same way - "fried on fire." Japanese culinary experts love to cook on the grill, because the dishes cooked in it are attractive and appetizing, in addition, the products for it do not require special preparation, and sauces and seasonings are served directly on the table. In the grill, everything is cooked quickly over high heat, and therefore the external, i.e. the beautiful side, such as fish, is crispy, while the inside remains soft and juicy, retaining the aroma of the product. Grilled, garnished on a plate with various vegetables in the appropriate color scheme, it looks like it is in its element. In the grill, they are fried either on an open fire, such as our barbecue, or on a closed one - in electric fryers.

The taste of fried foods largely depends on how they are prepared: in breadcrumbs, flour or dough, as well as on the quantity and quality of oil and the right temperature regime. When frying in a pan, only vegetable oil is used, but not olive oil, which seems to the Japanese to be too European in taste. For the preparation of dishes such as tempura, special mixtures of vegetable oils are used that do not become cloudy at high temperatures. To remove the smell from the already used oil, several slices of potatoes are fried in it, which absorbs the unpleasant aftertaste.

For frying in boiling oil, use a deep heavy frying pan or deep fryer. With such frying of products, rolled in breadcrumbs, flour or starch, they are pre-sprinkled with some kind of sauce. The so-called dry roasting, i.e. without oil, is mainly used for roasting sesame seeds and seaweed. Fry them in a heavy pan, constantly shaking it, no more than one minute. Sesame seeds, light or dark, are generally widely used in Japanese cooking. If the recipe does not specifically specify which ones to use, then they always take light ones. Roasted sesame seeds have a very strong and pleasant smell. A fragrant oil is made from sesame seeds.

Joint frying of several products is practiced relatively rarely, since large pieces or whole products are poorly saturated with additional flavors from the outside. Much more often used stuffing and stuffing. This technology is rarely combined with others, except for bringing the dishes fried on the burner to readiness.

Another classic Japanese cooking method is simmering in various types of broth. Such dishes warm and restore strength well. They are usually served simmering in earthenware and guests are often asked to serve themselves.

2.2 Calculation of the nutritional and energy value of the dish

The nutritional value of a dish is a complex concept that covers the entirety of the useful properties of the product (energy, biological, physiological value, digestibility, good quality).

The energy value of a dish is determined by the content of proteins, fats, carbohydrates. Energy value is expressed in kilojoules (KJ) or kilocalories (kcal) per 100g. It has been established that during oxidation in the human body, 1 g of protein or carbohydrates releases 4 kcal, 1 g of fat - 9 kcal.

The biological value of the dish is characterized by the presence of biologically active substances: essential amino acids, vitamins, macro- and microelements, essential polyunsaturated fatty acids. These components are not synthesized by the enzyme systems of the body, cannot be replaced by other nutrients and must be ingested with food.

Physiological value - the ability of the products that make up the dishes to influence the digestive, cardiovascular, nervous systems of a person and increase the body's resistance to various diseases.

The digestibility of foods and dishes is expressed by a coefficient showing what part of the product, the dish as a whole is used by the body. Digestibility depends on the appearance, texture, taste of the product, nutritional conditions, habits, the amount of nutrients, age, well-being of a person, nutritional conditions. With a mixed diet, the digestibility of proteins is 84.5%, fats 94%, carbohydrates 95.6%.

For the successful development of the Japanese cuisine dish "Rice with liver and tangerines", it is necessary to calculate the nutritional and energy value. The data for calculations will be taken from technical and technological cards for products, which indicate the norms for laying each ingredient for a given mass of the dish (by gross weight, by net weight in grams).

The energy value of a dish (product) is determined by the formula:

X= 4.0x B+4.0x At+9.0x AND,

where 4.0; 4.0; 9.0 - coefficients of the energy value of proteins, carbohydrates and fats, respectively, kcal / g;

B, F, U - the amount of proteins, fats and carbohydrates in the dish (product), respectively, g.

Calculation example: the amount of protein in a given amount of pork liver is determined. The protein content in 100g is found according to the Reference Tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. There are 19 g of protein in 100 g of liver, 75 g of liver is used in the dish, so the amount of protein is 14.25 g (75 * 19/100). This ingredient is subjected to heat treatment, so the loss of protein during heat treatment is determined according to the reference data = 12%. Thus, the total amount of protein in the ingredient is 14.25*(100-10)/100=12.54 g.

The Pork Liver ingredient has no technological losses after heat treatment, therefore the total amount of protein in the ingredient = 12.54*(100-0)/100=12.54g.

The Pork Liver ingredient is taken into account in the output of the dish, so the protein content is taken into account in the total protein content of the dish.

Thus, the calculation of the amount of proteins, fats and carbohydrates for all ingredients in the dish is performed. The result is entered in table 1.

The total amount of proteins, fats and carbohydrates in the dish is summarized.

The corresponding values are multiplied by calorie coefficients: (17.04 * 4) + (1.85 * 9) + (43.84 * 4) \u003d 260.17 kcal.

The dish does not contain ethyl alcohol, so the total calorie content of the dish = 260.17 kcal

The total yield of the dish is 200 g. Calorie content of 100 g of the dish \u003d 260.17 / 200 * 100 \u003d 130.08

cooking dish japanese cuisine

2.3 Development of technological documentation for the developed dish

Collections of recipes for dishes and culinary products, along with the standards and specifications in force in the industry, are the main regulatory and technological documents for public catering enterprises. Collections of recipes for dishes and culinary products of different years of publication are used, but the most relevant are the Collections of recipes for dishes and culinary products of 2009 and the Collection of recipes for foreign cuisine, 2009.

In order to best meet the demand of consumers, catering enterprises can develop new recipes for dishes and culinary products. Recipes for signature dishes are developed taking into account the approved standards of waste and losses during cold and heat processing of various products.

They must have a novelty of cooking technology, high palatability, originality of design, and a successful combination of products. For all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the enterprise: STP, TU, technical and technological technological maps.

The collection of recipes is guided in the preparation of calculation cards, which indicate the rate of investment of raw materials, the yield and sale price of the finished dish, technical and technological and technological maps.

Technical and technological maps are drawn up in the prescribed form, signed by the director, production manager and calculator and stored in the production manager's file cabinet.

Technical and technological maps (TTK) are developed for new and specialty dishes and culinary products - those that are developed and sold only in this enterprise. The term of the TTC is determined by the enterprise itself. TTK includes several sections.

In the section "Name of the product and scope of the TTK" the exact name of the dish is indicated, which cannot be changed without approval; provide a specific list of enterprises (branches) that are given the right to produce and sell this dish.

The section "List of raw materials for making a dish" includes requirements for the quality of raw materials. Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOSTs, OSTs, TUs) and have certificates and quality certificates.

The section “Regulation rates, raw materials in gross and net weight, yield rates for semi-finished products and finished products” includes a description of the technological process, cold and heat treatment modes that ensure the safety of the dish, the food additives used, dyes, etc.

The section "Requirements for registration, submission, sale and storage" should reflect the design features, rules for submission, the procedure for the implementation of storage (in accordance with GOST R 50763-07 "Public catering services. Culinary products sold to the public".

The “Quality and Safety Indicators” section indicates the organoleptic indicators of the dish (taste, smell, color, texture), physico-chemical and microbiological indicators that affect the safety of the dish.

The section "Indicators of nutritional composition and energy value" provides data on the nutritional and energy value of the dish, which is important for organizing the nutrition of certain consumer groups (dietary, preventive, children's food, etc.).

Based on the technical and technological map, working documentation for the enterprise's cooks is compiled - a technological map. Technological maps indicate: the name of the dish, the number and version of the recipe, the rate of input of raw materials in gross and net weight per serving, as well as the calculation for a certain number of servings or products prepared in boilers of a certain capacity, the output of the dish is indicated.

Conclusion

At present, when the culture of a healthy lifestyle is conquering the minds of people, Japanese cuisine is gaining more and more followers in different countries, as it is associated with the concept of proper nutrition. Indeed, the combination of traditional food (rice, seafood, vegetables, soy) with animal products and fruits has a beneficial effect on health. In all civilized countries, it is recommended to eat less animal fats, foods containing cholesterol, sugar and salt, and more containing fiber. And it is Japanese cuisine that meets such recommendations. And it's no surprise that everyday Japanese food is becoming increasingly popular overseas, where sushi, miso, tofu, and soba start out. Warming up interest in Japanese cuisine, not only Japanese culinary specialists, but also their followers in different countries open numerous schools, publish many books and brochures with recipes.

In this course work, a hot second course of Japanese cuisine "Rice with liver and tangerines" was developed. The introduction revealed the essence of the development of Japanese cuisine, its features and customs of the Japanese.

In the first chapter, the history of the emergence of Japanese cuisine and the features of the technology of cooking and culinary products of Japanese cuisine were considered.

In the second chapter, the characteristics of the raw material set are made on the basis of GOSTs, the methods of heat treatment of products specific to Japan are indicated, the nutritional value of the raw material set is calculated based on the chemical composition of the products that make up the dish. Based on these data, the nutritional value of the finished dish was calculated taking into account the loss of nutrients during heat treatment.

A technical and technological map for the developed dish "Rice with liver and tangerines" was compiled. When drawing up a technical and technological map, waste and losses during the primary heat treatment of each type of raw material were taken into account. Based on the TTK, a technological map was developed. Also, a technological scheme for preparing a dish was drawn up, which was drawn up indicating the sequence of all operations used in the process of preparing a dish. The selection of machine and hardware equipment necessary for the preparation of this Japanese dish was made.

Thus, it can be said that the introduction of new dishes based on Japanese cuisine recipes into the menu is not only possible, but also necessary given the great interest in the culture and food traditions of the Land of the Rising Sun that has arisen in modern society. The introduction of Japanese cuisine dishes, which are characterized by low calorie content, balanced composition and interesting taste, will attract new consumers, which will undoubtedly affect the company's profit.

Bibliography

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2. Arkhipov V.V., Ivannikova E.I. Hotel and restaurant service: Features of the culture and food traditions of the peoples of the world. - Kyiv: Atika, 2005. - 216 p.

3. Arustamov E. A. Equipment for trade enterprises: a textbook for universities. - M .: Dashkov i K, 2007. - 448 p.

4. Eliseeva, L.G. Commodity science and examination of processed fruits and vegetables: Textbook / L.G. Eliseeva, T.N. Ivanova, O.V. Evdokimov. - M.: Dashkov i K, 2012. - 376 p.

5. Zolin V.P. Technological equipment of catering establishments. Tutorial. - M.: IRPO; IC "Academy", 2008 - 256p.

6. Krasitskaya E.S. Hygiene and sanitation of catering establishments. 3rd revised and expanded. - M.: Economics, 2009 -128s.

7. Krasichkova A.G. Japanese kitchen. - St. Petersburg: Peter, 2007

8. Kurochkin, A.A. Designing catering establishments: Textbook / T.V. Shlenskaya, G.V. Shaburova, A.A. Kurochkin. - St. Petersburg: Trinity bridge, 2011. - 288 p.

9. Nilova, L.P. Commodity research and examination of grain and flour products: Textbook / L.P. Nilova. - M.: INFRA-M, 2013. - 448 p.

10. Pavlotskaya L.F. and other Physiology of nutrition. - M.: Higher school, 2009 - 186s.

11. Pozdnyakovsky V.M. Hygienic foundations of nutrition, quality and food safety: textbook / V.M. Pozdnyakovsky. - Novosibirsk: Sib. univ. publishing house, 2007. - 455 p.

12. Ratushny A. Technology of public catering products In 2 volumes - M .: Mir, 2007.

13. Rubina E. A. Sanitation and food hygiene: a textbook for universities / - M .: Academy, 2010. - 288 p.

14. Collection of foreign cuisine recipes / ed. A. T. Vasyukova. - M.: Dashkov i K, 2009. - 816 p.

15. Collection of recipes for dishes and culinary products. For catering establishments. Author compiler A.I. Zdobnov, V.A. Tsyganenko. - M .: "IKTC LADA", "Arius" 2006, - 680s.

16. Collection of recipes for bakery products. 3 part. Compiled by V.T. Lapshina, G.S. Fonareva, S.L. Ahiba. - M.: Khlebprodinform, 2000 -179s.

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21. GOST R 50762-07. Catering services. Classification of catering establishments: approved. Order of Rostekhregulirovanie dated December 27, 2007 N 475-st. - Input. 2009-01-01. - M.: Standartinform, 2008. - ConsultantPlus [Electron. resource]. - Electron. Dan. - [M., 2012.]

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"Japanese Hot Food Cooking"

Introduction

Organizational part

1 Characteristics of a Japanese restaurant

2 Characteristics of the hot shop of a Japanese restaurant

3 Technical equipment of the hot shop of a luxury restaurant

4 Features of the organization of storage and quality control of stocks of raw materials

Technological part

1 Classification and assortment of Japanese hot dishes

2 Features of the technology of cooking hot dishes of Japanese cuisine and their modern design

3 Menu planning

Practical part

1 Drawing up technological and technical-technological maps

2 Drawing up algorithms for cooking hot dishes

3 Photos, schemes for preparing hot dishes

Glossary of terms

Conclusion

Introduction

The positive attitude of consumers to Japanese cuisine predicts a clear success in this direction, so writing this paper is relevant.

In this course work, we will be able to take a closer look at Japanese cuisine and find out why Japanese cuisine is recognized as one of the healthiest cuisines in the world.

1. Organizational part

1 Characteristics of a Japanese restaurant

You can come to a Japanese restaurant to retire from others and be in an atmosphere of peace and balance. This is facilitated by interiors - as a rule, the principle of minimalism is preserved in their creation.

In a Japanese restaurant, you will not see interior items and decorative elements in the usual sense of luxury, however, the details used in decorating the space will undoubtedly have artistic value and carry some symbolic meaning.

For a clear example, consider a restaurant with Japanese cuisine "Sumosan". "Sumosan" preserves and develops the best traditions of Japanese culinary art, harmoniously combining them with high world standards of restaurant service. The offered dishes, prepared from high-quality products by highly qualified chefs, decorated and served in accordance with national Japanese traditions, will not leave you indifferent and will be remembered for a long time with their originality.

If you wish, you can order dishes that will be cooked on the tables - tepans in your presence. The very process of cooking and the skill of cooks - tepanschikov with elements of juggling with cook's paraphernalia turn cooking into a real culinary show.

The interiors of the restaurant, designed in a minimalist Japanese style, dispose you to a pleasant, relaxing holiday.

Cozy rooms, comfortable tables and chairs, friendly, attentive, helpful staff and, of course, the food and drinks offered will allow you to have a great time.

1.2 Characteristics of a hot shop in a Japanese restaurant

The hot shop is designed for the preparation of hot dishes, sauces and all kinds of other products necessary for heat treatment.

The hot shop should be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking pots, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

It is also necessary that the hot shop be equipped with exhaust hoods (above each heating device), and forced ventilation, sinks, as well as good lighting.

According to the requirements of the scientific organization of labor, the temperature should not exceed 23 ° C, therefore, exhaust ventilation should be more powerful (air speed 1-2 m / s); relative humidity 60-70%. To reduce the effect of infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

Definitely important is the observance of sanitary and regulatory conditions when working in a hot shop. This applies not only to the cleanliness of the shop premises itself, but also to the requirements for personnel working in the hot shop of the restaurant. First of all, all employees must have a medical book. Each worker must be dressed in a special uniform designed to work in the kitchen. Hair must be tucked under a chef's hat. All uniforms must be clean, and outerwear and street shoes must be put away in specially designated wardrobe closets, in which they can always leave their personal belongings.

1.3 Technical equipment of the hot shop

SUSHI MAT

It is impossible to imagine making sushi without a bamboo mat. In Japanese cooking, makisu is a mat woven with cotton thread, which is used in the preparation of rolls. Makisu is mainly used for making sushi maki, or rolls, but also for shaping soft foods such as omelettes and for squeezing excess liquid out of food.

KNIVES According to the Japanese, the heart and soul of the chef is contained in the knife. Professional cooks use more than twenty types of knives, but the usual Japanese set of knives for home cooking is not very different from a good European one, with the exception of a special sashimi knife with a sharp blade 2.5 wide and about 30 cm long (tako hiki is for sashimi)

Many Japanese knives are single sided, so they are thinner. (deba_hocho) (ugagisaki hotyo - for butchering eel) (udon kiri or soba kiri - for making udon and soba noodles) (santoku)

CUTTING BOARD

Only by learning how to properly cut food, you can achieve success in cooking Japanese cuisine. In Japanese, a chef is "itamae", which literally means "in front of the board"; Without a board, it is impossible to cook a single Japanese dish.

BAMBOO HISTORY

For the Japanese tea ceremony, matte is not brewed, but rather whisked with a whisk. Tea is prepared in front of the guests, in individual heated cups. The tips of the whisk before the ceremony should be soaked in hot water. After pouring a little tea into a cup, it is poured with water and whisked so that foam appears.

MOLDS FOR CARBING

Simple figures from vegetables and fruits can be easily cut out with carving molds.

GROT Oroshi - gane, or daikon - oroshi (fine grater for daikon). These graters vary, but they are all flat surfaces with many small teeth. The most convenient and cheapest of them are aluminum ones with a tray for draining juice.

SHREDDER FOR KATSUO - BUSHI Tuna flakes are the main ingredient for making dashi broth. The shredder consists of a box to which a planer is attached on top. Ready flakes fall into the drawer.

BUCKET (ami-jakushi)

The Japanese sieve, or zaru, made of bamboo or stainless steel is very convenient, even small rice or very thin noodles do not slip through it. Japanese zaru come in various shapes and sizes, depending on their purpose.

DOUBLE BOILER

Fresh food does not lose its shape or nutrients during the cooking process. Therefore, a steamer is best suited for cooking Japanese dishes.

The Japanese sieve, uragoshi, consists of a round wooden frame 20 cm in diameter and 7.5 cm deep and a very fine mesh of horsehair, stainless steel or nylon. It is used for sifting flour, as well as for grinding food.

POT AND INCLUDED LID

The surface of a traditional Japanese pan, whether copper or aluminum, is often speckled with small indentations: this prevents it from heating up too much and too quickly and ensures even distribution of heat in the thickness of the food.

omelet pan

Japanese omelette pan, tamago - yaki - nabe, is intended exclusively for cooking tamago - yaki (omelette rolls).

There are many varieties of it, differing in size, shape (they are rectangular or square) and material, but the best Japanese tamago - yaki - nabe - are copper, covered with tin from the inside.

Abura kiri is a special tray used in Japanese cuisine to carry deep-fried foods. Consists of a bowl or flat tray, coaster and paper napkin. Abura kiri (Fig. 3) is used simultaneously with special chopsticks (with metal tips) and an ami-jakushi ladle.

Agemono nabe is a very thick-walled pot for deep frying foods in oil in Japanese cuisine. Usually made of cast iron or brass. The large wall thickness ensures uniform heating of the oil in the pot. Donabe is another type of pot made from a special type of clay for use over an open fire in Japanese cuisine (Fig. 2).

RICE SHOVEL Shamoji -- a flat spatula used for stirring rice and when mixing vinegar into rice during the preparation of sushi. Traditionally, shamoji is made from bamboo or wood, and now also from plastic.

RICE TUNK Hangiri is a round, flat-bottomed wooden tub or barrel that is used in the last step of making sushi rice. Historically, hangiri is made from cypress wood and fastened with two copper hoops. The diameter of this dish can be in the range from 30 cm to 1 meter.

The most popular are pans with a flat, even and thick bottom, which gives uniform heating, with straight or slightly convex walls.

Takoyakiki is a pan for making takoyaki. Takoyakiki are usually cast from cast iron and have several holes for making the traditional takoyaki delicacy - octopus dough balls.

4 Features of the organization of storage and quality control of stocks of raw materials

One of the many features of the national cuisine of Japan is the following requirement: the products for cooking Japanese dishes must be of the highest quality and the first freshness.

The mode of storage of goods must comply with the properties of the goods provided for them by the standards and specifications. Stocks of cereals, pasta, salt should be stored in dry, clean, cool rooms. The air temperature in the room should not exceed 30 ° C, relative humidity - no more than 70%. Spices should be stored in clean, dry rooms at a temperature of 5-15 ° C and a relative humidity of 65-70% and in compliance with the requirements of the commodity neighborhood, since these products not only easily perceive foreign odors, but also transmit them.

Storage of tea should be carried out in closed wall cabinets in clean, dry, ventilated rooms with a relative humidity of no more than 70%.

Chilled semi-finished products, culinary products and offal are placed on the shelves of racks in trays and on metal sheets.

The temperature inside the refrigerated rooms or refrigerating chambers for high-quality storage of these products should not exceed 6 ° C, the relative humidity in the refrigerating chambers when storing chilled meat in them should be within 85-90%, chilled poultry meat - 80-85%.

Storage of fresh fruits and vegetables should be carried out separately in refrigerated, ventilated rooms without natural light.

Soft drinks, fruit drinks and kvass are stored in storage rooms at a temperature of 2-12 ° C, beer - at 12 ° C, wines are stored at a temperature of 8-16 ° C

2. Technological part

1 Classification and assortment of Japanese hot dishes

Soups. Recipes for soups and stews in Japan are quite varied, as are the ingredients used. The Japanese themselves prefer the first courses of vegetables or seafood, but in Japanese cuisine there are enough meat and poultry soups.

Seafood soups are most often made with dashi, a seaweed broth and bonito flakes. In addition to dashi, chicken broth is often used in Japanese cuisine.

The two most famous varieties of Japanese soups are misoshiru and suimono. The first group includes soups, the obligatory component of which is miso. Other ingredients of misoshiru are fish, seafood, tofu, noodles and daikon. Suimono, or clear soups, are made from poultry, fish, and meat. The first dishes in Japan are prepared immediately before serving. They are poured into deep bowls, resembling bowls in shape, and eaten, oddly enough, with chopsticks, they first select pieces of fish and vegetables, and then drink the broth directly from the plate.

In addition, the following soups are available in Japanese cuisine: butajiru / tonjiru, dangojiru, imoni, zoni, oden, shiruko.

Second courses. The second dishes of Japanese cuisine are very diverse. Local culinary traditions involve the use of almost all types of fish, seafood, vegetables, rice and noodles in various combinations. The main methods of heat treatment - steaming, cooking in a prepared broth, frying in a pan or grill - preserve the natural taste and aroma of the products, and the spices and seasonings used in the cooking process make the main dishes very tasty.

In Japanese cuisine, you can find both second courses that are quite familiar to Europeans, and original dishes, for example, nabemono. This dish is eaten in cold weather, and everyone sitting at the table cooks it on their own, using chopsticks to lower pieces of pre-cut food into a pot of boiling fragrant broth. Vegetarian dishes are very popular in Japan. They are made from cereals, vegetables and beans. But, of course, most of the second courses are fish and seafood.

Below are examples of several popular Japanese hot dishes.

Tempura. Pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. Used as a base ingredient

fish, squid, shrimp, poultry, vegetables, respectively, the name of the dish usually consists of the name of the main ingredient and the word "tempura", for example, "syake tempura" - salmon in batter.

The method of cooking "in batter" is borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside of Asia.

Kushiyaki and yakitori. Food strung in small pieces on a wooden stick and grilled. Prepared from a variety of fish and seafood, shrimp, quail eggs, chicken meat, chicken entrails (hearts, liver, stomachs), beef, vegetables. There are quite a few varieties of kushiyaki, depending on the ingredients and the characteristics of the preparation. The word "yakitori" (in translation - "fried bird") refers to skewers of chicken or chicken innards with vegetables. There are specialized catering establishments serving kushiyaki and yakitori, called "yakitoriya".

Sukiyaki. Thinly sliced beef (sometimes also pork), green onions, mushrooms, udon, Chinese cabbage, boiled in a cauldron. A feature of this dish is the method of preparation and consumption - it is prepared by the diners themselves. A bowler hat is placed on the table on a tile that maintains the required temperature. The guests themselves put food into the cauldron (free enough so that they boil properly), and after reaching the desired degree of readiness, they take pieces of food, dip them in the sauce and eat. Usually the process is repeated several times until all the guests are satisfied.

Tonkatsu. Pork chop fried in breadcrumbs. The pork is rolled in flour, dipped in a beaten egg, then rolled in breadcrumbs and well fried in a pan in a large amount of oil, on both sides. As a separate dish, tonkatsu is served cut into slices to make it easier to eat with chopsticks. Finely chopped cabbage, lettuce, vegetables, regular or special sauce are traditionally used as a side dish.

2 Features of the technology of cooking hot dishes of Japanese cuisine and their modern design

Japanese dishes are cooked in special pans, donabe pots (Fig. 2) and agemono nabe. Deep-fried dishes are served on a tray called abura kiri. European and more exotic utensils (in particular, tajine) are also used for cooking.

Japanese culinary experts love to cook on the grill, because the dishes cooked in it are attractive and appetizing, in addition, the products for it do not require special preparation, and sauces and seasonings are served directly on the table. In the grill, everything is cooked quickly over high heat, and therefore the external, i.e. the beautiful side, such as fish, is crispy, while the inside remains soft and juicy, retaining the aroma of the product.

The taste of fried foods largely depends on how they are prepared: in breadcrumbs, flour or dough, as well as on the quantity and quality of oil and the right temperature regime. When frying in a pan, only vegetable oil is used. To preserve the aroma and taste of meat and vegetables, they are fried, stirring constantly. In this case, all products are cut in the same pieces so that they are ready at the same time. When pan-cooked, meat or fish is mostly marinated in various sauces first or basted during the frying process.

And finally, another classic Japanese cooking method is boiling in various types of broth. Such dishes warm and restore strength well. They are usually served simmering in earthenware and guests are often asked to serve themselves. Tableware for Japanese cuisine is very diverse, its common feature is the desire for elegance, aesthetic appearance. For plates, bowls, gravy boats, particular importance is attached to the convenience of holding the dishes in one hand. The shape and color of Japanese dishes can be very diverse. The following types of utensils and utensils are mainly used in Japanese cuisine:

Soup bowls. For dishes with a lot of liquid, mainly for soups, deep round bowls are used, reminiscent of large bowls or European salad bowls, with a lid made of the same material as the bowl itself.

Bowls. Deep, round bowls without a lid, usually below a soup bowl, can be used for rice, noodles, or salads. One of the types of Japanese bowl - tonsui - is a deep rounded bowl of a very characteristic shape: its edge in one place forms a protrusion, as if continuing the surface of the bowl upwards. Rice bowls are usually round, often shaped like an inverted cone.

Plates. Plates can be of various shapes. They are made either slightly curved, but without a pronounced rim along the edges, or have a low, but almost vertical rim. Plates with internal partitions can be used - they can be convenient for serving a dish consisting of several unmixed ingredients or for serving a dish at the same time along with the sauce intended for it.

Wooden coasters. Sushi, rolls, sashimi and some other dishes are often served on wooden stands. Sometimes the stand is just a flat plank, but complex shapes are also used, such as a small "bridge" or "ship" made of wood. Woven wooden nets are also used.

Food sticks. Basic cutlery. Sticks are extremely diverse and are used as a universal device for eating any food. (Fig.4.).

Spoons. The only type of spoon used in traditional Japanese cuisine is a deep spoon, usually ceramic, used to eat soup or soup stock. The spoon is quite massive, it is often served on a ceramic stand.

Gravy boats. Small rectangular or rounded bowls 2-3 cm high, with gentle edges. Designed for pouring and mixing sauces and then dipping pieces of food in them, for example, sushi, the form is subordinated to this purpose.

Tea utensils. Japanese teapots usually have a spherical, flattened shape, or the shape of an oblate sphere with a cut off bottom. The handle of a traditional teapot is located on top and is attached to the teapot by two ears located on opposite sides of the lid; there are also teapots with a straight handle made of the same material as the entire teapot, protruding to the side. In addition to traditional materials, Japanese teapots can be made from such material as cast iron, which is uncharacteristic for tea utensils. In Japanese bowls, the height and diameter are either almost the same, or the height is greater than the diameter. Sometimes tea is drunk from very small bowls, containing no more than 50 ml. Cups are cylindrical or barrel-shaped, without handles.

Utensils for sake. A typical sake jar is shaped like a vase - first tapering at the top, then having a short, conical flare at the top. Glasses, ceramic or porcelain, with a volume of not more than 30 ml. They are divided into two main types: ochoko and guinomi. The former have the shape of an opening bud, can be very wide, almost flat; they are used on ceremonial occasions. The second - an ordinary small cup with vertical walls - is considered more everyday.

Appropriate decoration of food is an integral part of national aesthetics. For decoration, live bunches of grass, flowers or their artificial substitutes are used - strips of green film resembling fresh algae, plastic flower buds.

3 Menu planning

Cold meals and snacks

Daikon salad (150g.)

Assorted vegetables (150g.)

Pickled vegetables with soy sauce, garlic and chili (150g.)

Sushi with crabs and caviar (150g)

Hot appetizers

Mini beef steaks with Japanese mirin (100g.)

Soybeans fried with chili and sesame oil (150g.)

Japanese-style bean paste fritters with chicken (150g.)

Hot dishes

Miso soup with chicken, leek, bamboo sprouts and ramen noodles (200g)

Pork in sweet and sour subuta sauce (200g.)

Fried scallops with creamy miso sauce (100g.)

Shrimps with pineapple in teriyaki sauce (200g.)

Salmon in maple syrup and ginger (150g.)

Fried beef with red pepper, mushrooms and oyster sauce (200g.)

Boiled rice (150g.)

Fried vegetables (150g.)

Oven-fried Japanese-style potato sticks (150g.)

Japanese bean biscuits (150g.)

Cream caramel with lemongrass, chili, sake and anise (150g.)

Caramelized Sweet Potatoes with Molasses and Black Sesame

Cakes with honey and sesame in syrup (150g.)

Hot drinks

Gyokuro (150g.)

Kabusecha (150g.)

Genmaicha (150g.)

Cold drinks

Fruit compote with spices and sake (250g.)

Mineral water (200g.)

Ebisu (200)

Happoshu (200)

3. Practical part

1 Drawing up technological and technical-technological maps

I approve

Enterprise manager

FULL NAME. Shibalkin Ya.A.

Name of the dish (product): "Tempura with vegetables and seafood"

Scope of application: restaurant

List of raw materials: Shrimp, salmon fillet, smoked eel, squid, eggplant, onion, curly parsley, egg yolk, shiitake mushrooms, dry nori seaweed, flour for tempura, deep-frying oil, daikon, grated ginger, soy sauce.

Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for cooking meet the requirements of regulatory documents and have certificates of conformity and quality assurance.

НаименованиеНаименование закладки на 1 порцию, гНорма закладки (нетто), кгбруттонетто10 порцийкреветки30300,3филе лосося1221101,1угорь копченый20200,2кальмары20200,2баклажаны35300,4лук репчатый24200,2петрушка кудрявая10100,1желток яичный10100,1грибы шиитаке15150,15водоросли нории сухие10100,1мука для темпуры1001001масло для фритюра3003003дайкон10100,1имбирь тертый550, 05soy sauce10100.1Yield 700

Cooking technology.

Prepare food for diving. Remove heads and esophagus from shrimp. Cut off not very thin, but not to say that thick slices of squid, salmon and eel. Divide a small piece of eggplant with several deep cuts and fasten them with a toothpick. With another toothpick, pierce a circle of onion through so that it does not fall apart during frying. Cut out a star in the shiitake hat. Put the pan with vegetable oil on a slow fire - let it heat up to 180 degrees for now. As a result, it should not boil much, but barely noticeable. For batter, pour 100 grams of tempura flour into a bowl, add the yolk.

Roll all seafood and vegetables, seaweed and parsley branch first in the remaining tempura flour, then in batter - and deep-fry (you need a minute or two).

Served in a serving bowl. Serving temperature 70°C.

Organoleptic indicators.

Appearance:

Fried salmon fillet in dough.

Yellow with a golden hue.

Consistency:

Crispy.

Taste and smell:

The taste is pleasant, slightly salty.

Enterprise manager

FULL NAME. Shibalkin Ya.A.

Technical and technological map

Name of dish (product): "Udon with chicken"

Scope of application: luxury restaurant

List of raw materials: Udon noodles, chicken fillet, sweet pepper, green beans, pak choi salad, mini corn, soy sprouts, vegetable oil, soy sauce, oyster sauce. Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for cooking meet the requirements of regulatory documents and have certificates of conformity and quality assurance.

НаименованиеНаименование закладки на 1 порцию, гНорма закладки (нетто), кгбруттонетто10 порцийлапша удон1501501,5филе куриное1251251,25перец сладкий25250,25фасоль стручковая25250,25салат пак-чой40400,4мини кукуруза25250,25ростки сои15150,15масло растительное25250,25соевый соус15150,15соус устричный15150,15Выход460

Cooking technology.

Boil the udon noodles until tender, following package directions, drain in a colander and set aside. Cut beans, peppers and corn into large strips, cut pak-choi leaves lengthwise.

Cut the chicken fillet into small pieces and fry in a deep frying pan in oil for about five minutes until cooked. Add all the vegetables except the bak choi to the pan and saute well over high heat, stirring occasionally, for about 3 minutes.

Add the prepared noodles to the chicken and vegetables, mix and now add bak choi to the pan. Pour in the oyster sauce, mix gently again, being careful not to turn everything into a porridge, and then add the soy sauce. Serve immediately.

Requirements for registration, submission and implementation.

Organoleptic indicators.

Appearance:

The noodles and vegetables have a slight hint of soy and oyster sauce. At the same time, the vegetables look slightly fried, retaining all their beneficial properties.

The color of the main ingredients has light tones.

Consistency:

Soft, tender chicken and vegetables.

Taste and smell:

The taste of the dish has a spicy aroma of soy and oyster sauces, and the smell of fried chicken.

Quality and safety indicators.

Physico-chemical and microbiological indicators that affect the safety of the dish, meets the criteria specified in the appendix to GOST R 50793-95.

Public catering, cooking, products sold to the population, general technical conditions.

Engineer technologist Signature Full name

Responsible executor Signature Full name

Enterprise manager

FULL NAME. Shibalkin Ya.A.

Technical and technological map

Name of the dish (product): "Japanese pilaf"

Scope of application: restaurant

List of raw materials: Round rice, beef, Bulgarian pepper, boiled ham, chicken egg, soy sauce, ground red pepper, onion, cucumbers.

Cooking technology.

Rinse rice with warm water. Pour into a saucepan, pour rice with 2 cups of fresh water, put on high heat, bring to a boil. Salt a little, reduce heat to a minimum and cook until tender for 15 minutes. Remove rice from heat, cover and leave in a warm place.

Pour the egg into a bowl, add half the soy sauce. Beat with a whisk until a homogeneous fluffy mass. Heat up the pan. First pour 1 teaspoon of vegetable oil into it, warm it up, and then the egg mixture. After 1 minute, flip the pancake to the other side and fry for another 1 minute. Transfer the pancake to a plate. Then cut into long strips. Peel the onion, thinly cut into half rings.

Wash the pepper, cut in half, remove the core, cut the flesh into thin strips.

Wash the beef, cut into thin long pieces. Heat 1 tablespoon vegetable oil in two frying pans. In one pan, fry the onion with sweet pepper (6 minutes), in the other - beef (9 minutes).

Wash the cucumber, cut into strips. Also cut the ham. Put the fried onions, peppers and beef in the rice. Add ham and omelet strips, mix. Pour in the remaining soy sauce, season with hot pepper. Add salt if necessary. Sprinkle with chopped cucumber before serving.

Requirements for registration, submission and implementation.

Served in a traditional round bowl. Serving temperature 65°C.

Organoleptic indicators.

Appearance:

Rice has acquired a delicate brown color. Pilaf is ideally combined with a colorful fresh cucumber.

The color of the pilaf has changed due to the fried meat and soy sauce.

Consistency:

Soft, tender meat.

Taste and smell:

The taste of the dish has a refined smell of meat, ground black pepper gives spice to the whole dish.

Quality and safety indicators.

Physico-chemical and microbiological indicators that affect the safety of the dish, meets the criteria specified in the appendix to GOST R 50793-95.

Public catering, cooking, products sold to the population, general technical conditions.

Engineer technologist Signature Full name

Responsible executor Signature F.I.

japanese restaurant hot dish

3.2 Drawing up algorithms for preparing hot dishes

Shrimp tempura.

Shrimp tempura is a delicate, amazing-tasting dish of small pieces of food fried in a light batter. The secret of success lies in the use of ice water and in bringing the oil to the right temperature.

Siyaki. It is a dish of different types of meat, shrimp and vegetables, seasoned with dry white wine.

3.3 Photos, schemes for preparing complex dishes

Japanese dish Mochi.

Ingredients:

* adzuki beans - 300 g

* sticky rice flour - 250 g

* sugar - 150 g

* salt - 1/4 tsp

*water - 3 cups

* corn starch - 50 g

Boil the beans in 2 cups of water for 45 minutes. When cooking, add 100 g of sugar. Place it in a blender and scroll until a homogeneous thick mass is obtained. If the mass is too thick, add some water.

Combine the glutinous rice flour, remaining sugar and salt in a heatproof bowl. Add 1 cup of water and mix well.

Cover the container with a baking sheet, leaving a small hole for air to pass through. Place the container in the microwave and set to maximum heat for 3 minutes.

Take the dough out of the microwave and check it. It should be homogeneous, viscous and uniform, easily separated from the edges.

Leave the dough to cool, and in the meantime, mold the bean paste into round balls.

When the dough has cooled, sprinkle a little cornstarch on the table, and sprinkle your hands with starch so that the dough does not stick to your hands. Roll the dough into a wide rope and divide it into 8 equal parts.

Wrap each ball of dough in cling film to keep it from drying out. The fact is that the dough made from glutinous flour dries and hardens very quickly.

Take one of the dough balls and knead it to form a flat round sheet. Place a ball of bean paste in the center of the sheet. Wrap the bean ball with dough so that you get a bun.

Repeat with the rest of the dough pieces. Your mochi dish is ready!

Japanese beef

Ingredients

*beef - 400 g

* white cabbage - 200 g

* onion - 200 g

* Bulgarian pepper - 200 g

*sesame seeds - 30 g

* vegetable oil - 50 g

*soy sauce - 20 g

Cut the beef into bars across the meat fibers. The width of each bar is about 1-1.5 centimeters.

So, now the meat is chopped, and we heat the oil in the pan. Fry the beef on it until the liquid evaporates a little from it. Then add the onion.

Fry the meat with onions over a fairly high heat until the color of the onion becomes golden, add sesame seeds.

Then add chopped bell pepper and cabbage. Fry everything together for a few minutes.

Reduce heat and simmer until cabbage is fully cooked. Sprinkle with salt, pour the finished dish with soy sauce.

Glossary of terms

Okura - special barns in which rice was stored

Wasabi - spicy Japanese horseradish

Udon - flat or round noodles made from wheat flour

Soba - noodles made from buckwheat flour

Khashi - chopsticks for various dishes

Tonkatsu - pork cutlets

Kobugyu - marbled meat

Teppanyaki - brazier table

Tofu - bean curd or bean cheese

Seyu - soybean sauce

Tamanogi - golden round onion

Hosonegi - white narrow and longbow

Daikon - white radish (large root)

Miso soup - miso paste soup

Miso - a thick paste of fermented soybeans and grains, salt and water added

Sushi - fish and rice

Sake - rice vodka with a low alcohol content (16-18 °)

Shochu - stronger vodka, Japanese version of moonshine

Mirin - sweet sake

Odori - fish and seafood that are eaten "live"

Bento - lunch/dinner

Butajiru/tonjiru - misoshiru with pork

Dangojiru - soup with dango, seaweed, tofu, lotus root, other vegetables

Imoni - stewed taro root, a popular autumn dish in the northern regions of the country

Zoni - mochi soup with vegetables and sometimes meat, most often eaten on New Year's Eve

Oden - winter soup of boiled eggs, daikon, konnyaku, stewed in a clear dashi broth with soy sauce

Shiruko - adzuki soup with mochi added on New Year's Eve

Suimono is a clear dashi-based soup with soy sauce and salt.

Gyokuro - expensive Japanese green tea

Tamaryokucha - Japanese green tea with a sharp berry-like taste and a deep aroma of citrus and herbs

Kabusecha - A type of Japanese Sencha tea

Aratya - a type of green tea, unprocessed or coarse tea

Genmaicha (brown rice tea) is a Japanese green tea made from tea leaves and roasted brown rice.

Ebisu - Japanese beer

Conclusion

Mysterious and mysterious Japan has given us an equally interesting unusual cuisine that has been formed over thousands of years. We do not always understand the peculiarities of food in Japan, its traditions and customs, but at the same time, many people love and appreciate dishes prepared according to Japanese recipes, and pay tribute to their beauty, taste and useful properties.

In recent decades, the Japanese have shown interest in European products. However, the traditional dishes of the national cuisine, which are based on rice, vegetables, fish and other seafood, are still preferred.

And today, despite significant changes, Japanese food differs from Western food both in terms of caloric content, protein and fat intake, and in its structure. It continues to retain its specificity: a significant share of starchy substances, the predominance of vegetable proteins over animal proteins, the consumption of a significant share of animal protein at the expense of fish products, a large share of rice and, of course, a generally low calorie content compared to other developed countries.

Warming up interest in Japanese cuisine, not only Japanese culinary specialists, but also their followers in different countries open numerous schools, publish many books and brochures with recipes. Of course, today we can say with confidence that Japanese cuisine has won one of the leading positions among other cuisines in Russia.

List of used literature

1. Tsuji. C. Japanese Cuisine: Refined Simplicity. - CJSC BBPG, 2010.

2.Kenmizaki. C. Japanese cuisine. A practical guide to cooking. - AST: Astrel, 2009.

Dozmorov O. F. Everything is mixed up. I'm buying. - Moscow, 2010

Kruchina E. Japanese cuisine: main products and recipes // Moe business restaurant. - 2011.

Artemova E.N. Fundamentals of technology for catering products: Textbook. - M.: KnoRus, 2008.

Bogusheva V.I. Cooking technology: a teaching aid - Rostov n / D: Phoenix, 2007.

Krasichkova A.G. Japanese kitchen. - St. Petersburg: Peter, 2007

Radchenko L. A. Organization of production at public catering enterprises: Textbook / Ed. 6th, add. and Perer. - Rostov n / a: Phoenix, 2006.

Ratushny A. Technology of public catering products In 2 volumes - M .: Mir, 2007

Internet source site http://worldfoods/Japanese-cuisine/History/

Internet source site http://leit.ru/

Internet source Wikipedia http://wikipedia.ru/

Internet source http://restlook.ru/

Internet source http://sumosan.ru/

Internet source of sanitary standards http://docload.ru/

A country can be judged not only by the amount of minerals and other natural resources, not only by sights and cultural values, not only by the nature of the population and the beauty of natural landscapes.

The most vivid and imaginative will be your impression of the country you are visiting, thanks to the national cuisine of this or that state.

It is the culinary traditions and passions of the inhabitants of the country, the food composition and the whole range of flavor combinations that will make the image of the state truly magnificent and rich in your soul and imagination.

Only behind a carefully prepared meal can one understand a whole people or nation. Only after drinking a cup of tea with a person and eating a bowl of soup with him, you can understand what he is by nature, what his soul tastes like.

Traditional Japanese cuisine is the most natural and healthy among the many representatives of the cuisines of the East.

Only in it you will find such a variety of fresh vegetables, a large number of seafood and special centuries-old traditions that are preserved by the modern generation of the inhabitants of this country.

Like any other cuisine in the world, Japanese cuisine has some specific features.

The first feature is seasonality.

One of the main distinguishing features of Japanese cuisine is seasonality. This phenomenon is widespread not only in cooking, but also in all other areas of the life of the country's population.

Depending on the season, the Japanese eat certain types of fish, rice, certain fruits and vegetables. Also, such a seemingly trifle as decorating dishes depends on the change of seasons. For example, Japanese people eat persimmons only in summer, and tangerines in winter.

The second feature is the cult of beauty

Japan is a country of great sages and philosophers, so the next feature of the national Japanese cuisine is the cult of beauty.

Japanese cuisine is not just food and everything connected with it. This is a real art that teaches people to see the beauty of not only the contents of the plate, but also the beauty of the food arrangement on the plate.

In this important aspect, the change of seasons also plays an important role. It is seasonality that affects the way the dish is served, the cutting of vegetables and the table setting itself.

The change of seasons serves as a connecting thread, with the help of which the breakfast, lunch and dinner of the Japanese nation turns into a single ceremony.

The third feature is the product composition

The menu of the average Japanese family is not replete with all sorts of ingredients. As a rule, the basis of Japanese cuisine is the same products, but this in no way prevents the food from being healthy and healthy, varied and exotic.

“Everything ingenious is simple” this principle is fully applicable to the characteristics of Japanese cuisine. They are obscenely simple and ordinary, but at the same time alluring and mysterious.

The main Japanese products that are characteristic of their traditional national cuisine include the following components:

Beans
Fish and seafood
Sauces and other condiments

However, this does not mean that the Japanese do not drink black coffee and do not eat pasta and meat.

The fourth feature is the cooking process

It is worth noting that the Japanese are very careful not only to the process of eating, but also to the process of its preparation. For cooking certain traditional dishes, each housewife has special utensils and appliances.

Fifth feature - table setting

Great attention in Japanese cuisine is paid not only to the products and dishes that are prepared from them, but also to the table setting, the choice of dishes and other utensils that may come in handy at the table.

We will tell you in more detail about all the intricacies and details of Japanese cuisine in the following materials, because, speaking of Japanese cuisine, haste is not the most faithful assistant.

COLD SNACKS

Salads play a central role in Japanese national cuisine. Many Japanese chefs consider them the most important dishes of any menu. It should be noted that the salads prepared by the masters are a real work of culinary art. They can be served at the table not only as a cold appetizer, but also as an independent dish.

As you know, Japan is an island nation, surrounded on all sides by the sea. That is why seafood is the main ingredient in the preparation of all dishes, including cold appetizers.

From the book Man in the Kitchen the author Saraliev Petr

COLD APPETIZERS BOILED EGGS WITH MAYONNAISE Products: 3 eggs, 1/2 cans of mayonnaise, salt, ground pepper. Method of preparation: Boil hard-boiled eggs (for 10 minutes), peel, cut in half lengthwise, arrange on a plate with the yolk up, salt, apply knife uniform

From the book Cold Appetizers and Salads author Sbitneva Evgenia Mikhailovna

From the book Picnic Dishes author Ivleva Ludmila Andreevna

COLD APPETIZERS Sandwiches Sandwich mixes Open sandwiches Closed sandwiches Appetizer sandwiches Appetizers Salads Listen, guys, I said. - I won't drink vodka. “Drink wine,” Weingarten agreed. - There you have two more bottles of white ... - No, I'm better

From the book 500 dishes for family holidays author Krasichkova Anastasia Gennadievna

Cold appetizers Cold appetizers include dishes consumed chilled: jellies, jelly, jelly, etc. For their preparation, fresh, pickled, salted and boiled vegetables, fruits, fish and seafood, meat products, cheese, eggs are used. Main purpose

From the book 500 recipes from around the world author Perederey Natalia

Cold appetizers Salad "Royal" Ingredients: Beef - 80 g, pickled champignons - 50 g, pickled cucumber - 1 pc., onion - 1 pc., mayonnaise - 2 tbsp. spoons, cucumber marinade - 2 tbsp. spoons, green onion, dill, salt and pepper to taste. Way

From the book Fisherman's Cookbook author Kashin Sergey Pavlovich

Cold appetizers Sandwiches "China" Ingredients: Buns with cumin - 2 pieces, pork - 100 g, cheese - 50 g, pine nuts - 30 g, vegetable oil or fat - 1-2 tbsp. spoons, mayonnaise - 2 tbsp. spoons, meat broth - 2 tbsp. spoons, mustard - 1 teaspoon, parsley, salt and pepper

From the book 1000 delicious dishes [for spreadsheet-enabled readers] author DRASUTENE E.

Cold appetizers Piquant sandwiches Ingredients: White wheat bread - 2 slices, bacon - 2 slices, salted cottage cheese - 30 g, butter - 20 g, pickled cucumber - 1 pc., mayonnaise - 1 tbsp. a spoon. Method of preparation: Cottage cheese is mixed with mayonnaise and butter.

From the book Kremlin Diet. 200 questions and answers the author Chernykh Evgeny

Cold appetizers Cannes sandwiches Ingredients: French loaf - 1 piece, pork schnitzels - 8 pieces, lemon - 1 piece, dry white wine - 1-3 tbsp. spoons, melted butter - 3 tbsp. spoons, salt, pepper to taste. Cooking method: Schnitzels are peppered, fried on one side in melted

From the book Easter table. Cooking like a pro! author Krivtsova Anastasia Vladimirovna

Cold appetizers Cabbage salad with chicken meat Ingredients: White cabbage - 300 g, boiled chicken meat - 180 g, sour cream - 100 g, apples - 2 pcs., carrots - 1 pc., celery root - 1 pc., canned green peas - 2 tbsp. spoons, vegetable oil - 1 tbsp. a spoon,

From the book 215 recipes for healthy bones and teeth author Sinelnikova A. A.

Cold appetizers American salad Ingredients: Potatoes - 5 pcs., Tomatoes - 2 pcs., Eggs - 2 pcs., Celery or parsley root - 1 pc., Vinegar - 1 tbsp. spoon, olive oil - 1 teaspoon, salt to taste. Method of preparation: Tomatoes are cut into slices, potatoes and eggs are boiled.

From the author's book

Cold snacks Sausages in bacon Ingredients: Sausages - 6 pieces, bacon - 6 slices, tomatoes - 3 pieces, vegetable oil - 1 tbsp. spoon, parsley - 1 bunch, salt and pepper to taste. Cooking method: Each sausage is peeled, wrapped in a slice of bacon and

From the author's book

Cold appetizers Herring appetizer with onions Ingredients: 2 herrings (salted), 2 red onions, 1 bunch of dill, 1 bunch of parsley, 1 tbsp. l. vegetable oil, 1 tbsp. l. lemon juice. Cooking method: Cut the herring into fillets without skin and bones, cut obliquely into slices.

From the author's book

COLD SNACKS Snacks diversify food, promote the release of digestive juices and stimulate appetite. Therefore, most snacks are prepared with various spices, spicy sauces and vegetables that contain many vitamins. Snacks are necessary not only

From the author's book

Cold snacks

From the author's book

Cold appetizers Bean pate. 2 cups boiled beans, 3 tbsp. spoons of red wine, 6 tbsp. tablespoons of olive oil, 2 green peppers, 2 red peppers, 1 onion head. Combine all components and beat with a mixer. Processed cheese pudding. 400 g processed cheese, 20 g