The Japanese culture of the preparation of salads goes into the distant past. For this long period of time, by trial and error, the Japanese managed to create real masterpieces of exquisite kitchen.
The variety of ingredients is due to the specific location of the country – various climatic zones allow you to grow many fruits, vegetables, spices, etc. D. Despite the growing penetration of the culture of the Western world, Japan supports its traditional recipes for cooking.
National Japanese ingredients for salads
Although the main components of the salad are familiar to most gourmets, some of them can be very specific, which means you need to understand what national Japanese ingredients for salads are. For example, enjoy the excellent taste of Japanese salads made of natural products, you can in the restaurants of Maki Maki .
One of the most popular components of Japanese salads is Daikon. The name does not say anything to the Western person, so it is easier to call it that – a very large Japanese radish. The taste looks like a familiar radish, but with a more tart flashing and with bright saturation. It is also distinguished by its healing properties, because there is a lot of potassium, fiber, pectin substances and phytoncides.
The next most popular, but not to taste – parole, but in simple – Japanese Vertye. In Japanese cuisine, both the rhizome and the upper part are used, t. e. stem. The taste ofo is very pronounced, with some sweet.
Basabi is a familiar name, but few people know that this is not only a film, but also a plant. Speaking in simple language, this is hell. Though his taste is softer and noble. It is better for an inexperienced person to carefully start trying salads with the addition of Basabi, t. To. You can ruin your impressions.
Spices for salads
The Japanese, when preparing their dishes, and in particular salads always use spices. Moreover, they do not just fix it a bit, but flavor so that the spices become one of the ingredients.
Ginger is a very important product in Japan. It is used as a spice, making it much more acute, in terms of sensations. It is used in many species, even in a pickled state, like cucumbers with a very sharp taste. Also, not many people know that ginger is possible, and the Japanese say – it is necessary to consume between dishes. Having chewed a small piece of ginger root, you can completely get rid of the taste of the recently eaten dish in order to fully start the next.
Aji—Moto-Yapanos invented by the Japanese. Outwardly, it is very similar to sugar, and it is almost impossible to describe the taste, it is better to just try. In many countries, it is known by a different name – sodium glutamate. For some reason, some doctors and cooks say that this is a harmful supplement. But in Japan, this specific seasoning is added to many of their salads. Even its name means the basis of the taste.
Tasty and unusual
Salads prepared according to Japanese recipes can be used as an additional side dish and as an independent dish. It can be made both in a traditional Japanese style and in adapted to European taste. In the classic version, refueling is – rice vinegar, soy, and sometimes even rice wine – sake. If the adapted version is prepared, then well -known mayonnaise, dry wine, sour cream, etc. are used. D.