It is interesting

[Quote:]

Quote:

Sourdough is a special bioworld. It is important to follow 4 rules:

1 - unchanged schedule
2 - sterile cleanliness
3 - constant temperature
4 - feeding with the same flour

Found an interesting info in the internet 🔗
Japan - the land of immortal women
Japanese women set a new world record for life expectancy, holding the first place for the nineteenth consecutive year.

Secret one:
Japanese cuisine is based on fish, soy, rice, fruits and vegetables. Such products contain a lot of healthy fiber and carbohydrates, a very important place in their diet is occupied by fatty fish - herring and mackerel (during the week at least two servings of fish, and fatty).

Second secret:
The Japanese serve food to the table in small portions in beautiful miniature dishes.

Basic rules for serving Japanese homemade meals:
• never fill dishes to the brim
• never add large portions
• each product should be in a separate container
• less is better
• each component of the dish must be decorated to show its natural beauty
• food should be decorated but slightly
• the fresher the food, the better
It is impossible to overestimate the importance of "white" space when serving Japanese
dishes. Dishes should never fill to the brim, they should always remain
blank edge - this blank has an aesthetic value comparable to writing Zen.

Secret three:
Japanese dishes are super light. Japanese mothers and wives only lightly process food. Instead of frying and baking, Japanese women most often resort to such types of food processing as steaming, grilling, sautéing, boiling, or quick frying of food over medium heat. The advantage of these methods is that more nutrients are retained. Japanese women use seasonings very carefully. Instead of dishes richly flavored with thick sour cream or butter sauces or sprinkled with spices from the heart, on
Japanese cuisines are more likely to come across only a hint of seasoning. The whole essence of Japanese cuisine is to highlight the natural beauty, color and flavor of food.
"The less you cook, the better the dish turns out."

The fourth secret:
The Japanese eat rice instead of bread at each meal. In general, much less bread is eaten in Japan than in the West, and rice is still the staple of the national cuisine. The Japanese eat a medium serving of rice with just about any dish. Such regular consumption of rice replaces the Japanese muffins, rolls and white bread, which are unhealthy for the stomach, which are almost universally eaten in America, and several times a day.

The fifth secret:
Japanese women know what an invigorating breakfast is. Japanese women do not eat pancakes in the morning. You won't see piles of eggs and bacon on their tables. A typical Japanese breakfast consists of green tea, a cup of boiled rice, tofu and onion miso soup, small nori seaweed leaves, and maybe an omelet or a piece of smoked salmon.

Sixth secret:
Japanese women are crazy about desserts ... in their own way. Japanese women are madly in love with chocolate. They love sweets, ice cream, pastries, rice crackers and bean cakes.
However, unlike in the West, they eat desserts much less often and (you guessed it) in small quantities. A typical Japanese brownie is one-third the size of its American counterpart. High quality Chocolate can be bought anywhere in Japan.

Seventh secret:
The Japanese have a different attitude to nutrition. There is another reason why Japanese women rank first in the world in life expectancy and last in obesity in the industrialized world: they are smart about food.

Another Japanese secret:
The Japanese move actively throughout the day.

[Japanese etiquette]

Japanese etiquette

How to eat sushi

There is no specific order in which to eat different types of sushi. But it’s better to start with pieces wrapped in nori seaweed, as it loses its crunchy properties very quickly when it comes into contact with wet rice. Do not overuse soy sauce, otherwise it will completely drown out the taste of rice. The same can be said for wasabi and pickled ginger.

In modern sushi bars, you can order any drinks with sushi, but it is best to drink sake and green tea during the meal. Sake is consumed warm and only before meals. During the meal, they drink green tea. Tea helps to eliminate the aftertaste and freshen up the mouth before the next serving.

Sushi can be eaten in two ways.

Method 1

Pour some soy sauce into a special saucer. Take the sushi, flip it on its side, and take it back up so you can dip the fish in the soy. Place the sushi in your mouth with the top layer on your tongue.

Some sushi must be eaten without soy sauce. Usually one sushi is eaten whole. You can eat sushi with your hands or with chopsticks, women always eat sushi with chopsticks.

Method 2

Take pickled ginger and dip it in soy sauce. Using the ginger as a kind of brush, spread the sauce over the top layer of the sushi. Place the sushi in your mouth with the top layer on your tongue.

Sashimi .... Pour some soy sauce into a special saucer, add some wasabi and stir well. Dip each piece of sashimi into the sauce.

Try to use your knife and fork exclusively for European food. Spoons are only used for some Japanese dishes. If you have been served food in a lidded cup, replace the lid on the cup after you have eaten.

A particularly important part of etiquette is to raise the cup to chest level when drinking soup or eating rice (gohan).

When eating tempura, sashimi, or any other dish that is dipped in sauce, take a plate of sauce in your left hand and lift it up.

Fried fish is usually served on large dishes or plates and does not need to be lifted.

When you eat nabemono, transfer a small portion from the common dish onto your plate, then lift it up and eat.

Khashi are placed across in front of the device, horizontally, with pointed ends they look to the left; put on the stand with the pointed ends up.

When not in use, chopsticks are usually placed to the right of the plate.

After you have finished eating, place the chopsticks on the rack.

Soup .... Drink the broth first and then use the chopsticks to eat the contents (dressing). This rule also applies to soups that contain noodles.

If your food is served in a lidded cup, you should replace the lid on the cup after eating.

The noodles ... are usually quite long and that's why they eat it like this: once you pick it up with chopsticks, suck the noodles into your mouth .... chewed? Repeat the process, do not be shy about the squelching sound you get. The Japanese consider him decent and quite worthy.

What not to do

You should not use chopsticks to pass food to a neighbor on the table: from the point of view of the Japanese, this is a very gross violation of these chum salmon.
it is not customary to pour drinks into your own glass.
never stick chopsticks into food, especially rice, this is done only at funerals, so at an ordinary table it is completely inappropriate and even ominous.
do not put sticks across the cup;
do not prick food on sticks;
try not to drip sauce either from sticks or food;
do not bring a cup or plate too close to your mouth and do not shovel food into your mouth with chopsticks;
never lick sticks;
never point sticks at anything or anyone or wave them in the air;
do not pull dishes to yourself with chopsticks;
never banging chopsticks on a cup or plate in order to attract someone's attention;
you cannot stuff food into your mouth with chopsticks, this is uncivilized;
do not "draw" with sticks on the table;
do not pinch two sticks in a fist



A source: 🔗

Thank you, Gasha, very useful information! Especially for amateurs to eat eat sushi hands chopsticks.

To your health! Ritul, have you already realized that you and I were also Japanese women?

To your health! Ritul, have you already realized that you and I were also Japanese women?

Yeah, japanese mothers.

[Japanese mother]

Japanese mother, interjection

Value: exclamation of expression of emotion.

sample text: Japanese mother, what happened ?! • Japan's mother, well, nothing! • Japona is your mother's leg. • Japan's mother, why is it so cold! • From the same place, whence "Japanese mother", "damn" (as an interjection), etc. • Japanese mother! Yes, she is as alive! • We have a chance to break Germany, mother of Japan!

Synonyms: yo-my, eprst, yoklmn, yokharny babai, Japanese policeman, Japanese god, yok-Makaryok, green trees, stick-trees, broom-trees, yoshkin-klyoshkin, yoshkin cat, yoshkin's cats, matryoshka-matryoshka, edryona Edren loaf, edren macaroni, edrena louse, edrena fenya, damn it, mash your mother, feet in my mouth, holi-moth.

Lived .... it turns out, I was ... an interjection.

[Drink raw egg tea]

Drink raw egg tea

If you mix a teaspoon of black tea with a dessert spoon of green tea, grind the mixture into powder, add two raw yolks and eat this muck, then, according to Japanese scientists, you can improve your brains so much that you will even remember what you don’t need. No kidding. This is an old Japanese recipe for getting rid of forgetfulness, now called atherosclerosis in medicine.

[Campai!]

Campai!
If the Japanese makes a gesture that resembles tipping a glass, then he is unlikely to offer the interlocutor to refresh himself with lemonade. Most likely we are talking about going to dinner at one of the eateries.
The Japanese rarely invite friends, colleagues and acquaintances home, preferring to gather a small company and go to a restaurant together. More often than adults, young people gather at home, but even such parties are less noisy than Europeans or Americans: usually in a Japanese house there is too little room for dancing and too thin walls through which it is easy to disturb neighbors with music. Therefore, students, for example, gather for parties in university cafes or cheap beer restaurants.

The behavior of the Japanese when visiting restaurants is different from ours. First of all, they hardly make toasts in their company, except for the joint exclamation of "Campai!" ("Let’s drain our glasses!", or, more loosely translated, "Your health!") at the beginning of the meeting.
In addition, it is not customary to pour alcohol into your glass at a Japanese table: usually it is done by the table neighbor or the owner of the house. If the table is served in Japanese, and the guest wants to have a glass filled, then he certainly needs to be picked up. A glass on the table is filled only at a memorial dinner in a device placed in the place symbolically set aside for the deceased. Therefore, usually the owner, taking a vessel with alcohol, waits until the guest picks up the glass, and if this does not follow, the glass is not filled, which means that the guest no longer wants to drink. Unknowing foreigners are perplexed and mentally scold the insidious Japanese, who only pretend that they want to fill their glasses, but in fact decided to save on booze.
The knowledgeable guest differs in that he follows a certain order of filling the glass: if the Japanese shows that he would like to pour the guest, and the guest does not mind, then it is supposed to first finish the contents of the glass, then turn it upside down, showing that the glass is empty, then return the vessel in the working position and hold until the glass is filled. Then you should take a sip without drinking to the end, and only then put the glass on the table.

Another feature of the Japanese company is that instead of quietly relaxing in one place, the Japanese after a while, unexpectedly for a foreign observer, jump up, leaving unfinished glasses, and with exclamations of "tsugi-e iko!" ("Let's go further!") Move in a close, close-knit group to another restaurant, and more often to a bar, where the process of absorbing alcohol breaks out with renewed vigor. In the evenings in Tokyo and other large cities, it is not uncommon to see groups of men who make such chaotic transitions, paying tribute to this tradition, which is hardly understandable to outsiders, which is called hasigodzake.
In general, the Japanese are condescending to their drunken compatriots, forgiving them some swagger, which they would hardly tolerate if the interlocutors were in a sober mind. Accordingly, the Japanese "under the chauffeur" rarely behave aggressively, but most often shine with happy smiles and indulge in sentimental memories.

Unless agreed otherwise in advance, the Japanese usually pay restaurant bills in a club ("varikan"). In this case, the amount is divided equally by all those present - who and how much ate or drank - is not accepted.

Speaking about the Japanese drinking traditions, it is worth recalling the national ways to overcome a hangover. Japanese tradition includes the use of pickles and marinades, especially steeply pickled umeboshi plums, as well as a large amount of Japanese green tea with boiled rice.

The Japanese have more restrained parties with colleagues "at work", which the Japanese tradition considers to be a good way to establish warmer relations with colleagues. A wonderful occasion for gatherings is given by the New Year holidays, which are celebrated in Japanese firms and companies with a series of bonenkai ("farewell to the Old Year") and shinnenkai ("meeting the New Year"). Another party season is spring, when people en masse to admire cherry blossoms (hanami).
Like most other more or less formal events in Japan, parties are carefully planned. The main organizer (kanji) is selected, who draws up a list of participants, collects money, orders a room in a restaurant, coordinates the menu, calls up with the guests and, finally, leads the evening itself.
Starting formally, the evening usually quickly turns into the mainstream of general fun, and the audience can entertain each other, demonstrating, as they say, their "hidden talents" (kakushigei): singing songs, dancing, performing magic tricks ...



Evgeny Kruchina

I had an embarrassment with the Japanese, more precisely, the Japanese women.
Somehow during perestroika it happened to me to host them ...
When I asked: "Would you like some more tea?" Two shook their heads negatively and one positively. I poured her some more tea. She embarrassedly, choking, began to drink it. And she was the first time in the Soviet Union. The other two have already lived and worked in the Union for some time ...
It turned out that my question was "do you want?" she answered in the affirmative “yes (confirming - I don’t want!)”, and not “yes (in the sense - I want” - as we understand it, asking the question “don’t want?” The other two already knew this difference, so they answered “in Russian ".

Yeah ... so take them apart ... aliens !!!

[Drink raw egg tea]

Drink raw egg tea

This is an old Japanese recipe for getting rid of forgetfulness, now called atherosclerosis in medicine.

Gasha, and someone tried, well, except for the Japanese, of course ... I really don't know what to do, so that my memory does not leave me periodically ... twenty times a day

Tanya, actually I slipped the recipe to the IRR when she worried me with her forgetfulness, but, in my opinion, she did not use it ... So - come on! Go for it! Then you will tell ... In the end, why are you worse than the Japanese?

You will tell me later...

what if I forget?

Tanya, actually I slipped the recipe to the IRR when she worried me with her forgetfulness, but, in my opinion, she did not use it ... So - come on! Go for it! Then you will tell ... In the end, why are you worse than the Japanese?

But in my opinion, quite the opposite, the IRR always remembers: what? Where? and when? And I was thinking how, but it turns out that she eats yolks with tea ... Why not try it. And if the stage of forgetfulness is not the initial one, will it help?

And what am I talking about?

And if the stage of forgetfulness is not the initial one, will it help?

Necessarily! Not at this stage, but at the next !!!

[How to replace exotic in a recipe?]

How to replace exotic in a recipe?

Quote from the Internet. A source: 🔗
ANCHOUSES



The funny thing is that many people still confuse them with gherkins or pickles - small, young cucumbers.In fact, anchovies (Latin Engraulidae) are a family of fish of the herring order.
The notorious anchovy often annoys the eyes of hostesses in meat and chicken pates, various salads. In meat dishes, anchovy gives a slightly noticeable flavor. You can replace it with a sprat of a spicy salting, and if a light tone is needed, then it can be completely ordinary, worker-peasant. You can also
substitute anchovy with Thai or Vietnamese fish sauce. It is possible, however, that there will be no problems with the latter. But it is cheaper for sure.
CHEESE MASCARPONE



In fact, mascarpone is not cheese at all, but rather creamy yogurt. It is prepared from fresh high-fat cream: lemon juice or white wine vinegar is added to heavy cream and slowly heated.
The mascarpone cream is made from the milk of cows that have been fed only fresh flowers and grass. Mascarpone - very high in calories - 450 kcal per 100 g. Traditionally, this delicate cream cheese is perceived as a dessert. The most popular dish with mascarpone is the Tiramisu dessert.
You can buy mascarpone in supermarkets or in specialized stores of Italian products. True, it is not cheap. You can replace it with either fatty grated cottage cheese or a mixture of heavy cream and cottage cheese.

COOKING RICE WINE, MIRIN



Cook's rice wine is a type of sake, the only difference is that dry wine with a low alcohol content is used in cooking, which is usually not classified as alcoholic beverages. Adding rice wine is a common technique in Japanese and Chinese cuisines. In Japanese cuisine, sake is not used for the alcohol it contains, but to remove the odor from fish dishes. For this reason, sake is sometimes boiled before being added to other foods to evaporate the alcohol it contains. In addition, with the help of sake, you can significantly improve the taste of many products, rice wine is used as a marinade. When preparing Japanese and Chinese dishes, you can use white dry grape wine instead of sake. Sweet culinary rice wine, or mirin, is also almost universally used in Japanese cooking. It is a thick, sweetish yellow liquid with a small alcohol content. It is obtained from the corresponding varieties of rice, rice malt and sweet potatoes. Like sake, mirin also
It is used to add a specific aroma and delicate sweetish taste to dishes. There are two varieties of mirin: hon mirin and shin mirin, slightly different in taste but equally used in making sushi rice. Mirin can be replaced with light dry sherry, but in smaller quantities.

BALSAMIC VINEGAR



In Italian cuisine, balsamic vinegar is used in sauces for vegetables, meat, and fish. Vinegar preparation begins by squeezing the juice from Trebbiano grapes from the provinces of Modena or Reggio Emilia in the Emilia-Romagna region. The grape juice is heated until
turns into a thick, dark syrup. Then the syrup is mixed with wine vinegar and kept in wooden barrels. Each manufacturer uses its own spices. The ripening period of vinegar is at least 3 years, and its best varieties can withstand up to 50 years.
Instead of expensive traditional balsamic vinegar, you can buy an affordable one that is industrially made in Modena. Balsamic vinegar can also be substituted for wine vinegar. And if you want to get a little closer to the original taste of balsamic vinegar, try to infuse wine vinegar with herbs and spices. This will give it a more sophisticated taste and aroma.
You can do it like this:
Proportions - 1 cup of herbs to 2 cups of vinegar. For example, apple. It is tasty to use tarragon for making vinegar. Start by leaving the herbs in a dark, warm place to dry overnight. Pour vinegar over the herbs so that the vinegar completely covers them. Leave to infuse for 6 weeks in the dark, you also need to store the tincture in the dark, remembering to shake it from time to time.

VANILLA EXTRACT, VANILLA ESSENCE.



Vanilla extract is an alcoholic tincture of vanilla pods with an alcohol content of 35%, which is used, as a rule, for adding to creams, puddings, desserts, does not tolerate heat treatment. Therefore, it is better not to use it for baking. You can prepare vanilla extract yourself. To do this, pour 100 g of vodka into 4 vanilla pods cut lengthwise into 2 parts, chock the container and leave in a cool place for at least 2-3 weeks. It can be stored for 4–5 years. But when there is no extract, sugar will do - instead of 1 tsp. liquid, take 10-15 g of vanilla sugar. Just keep in mind that vanilla sugar can be based on natural vanilla or synthetic vanillin. Of course, the first option is preferable. Vanilla essence is a food flavor that is identical to natural, which contains natural and unnatural ingredients, so it is significantly cheaper than the extract. 12.5 g of vanilla essence can be substituted for 1 g of vanilla powder or 20 g of vanilla sugar.

FENNEL



Fennel is a perennial herb of the umbrella family. It has a high (up to 2 m) branched stem, which, like the leaves, has a bluish color. In appearance it is similar to dill, and in taste and smell it resembles anise. Often found in fish and vegetable dishes, salads, teas. IN
fennel is often combined with capers in hot dishes. In cooking, both stems and tubers of fennel are used. The latter are stewed and fried. Fennel root can be substituted with stalked celery. If fennel is prescribed for taste in the recipe, then its fresh branches can be replaced with seeds. The latter are sold in seasonings, they taste like cumin.

CAPERS



Until now, in Russia, they are wary of salted green balls in jars - it is not clear what kind of fruit it is and what it is eaten with. In fact, capers are not fruits at all, but the unblown buds of the caper thorny bush (Capparis spinosa). By the way, they are an important ingredient in the original Olivier salad. From which you have already guessed how you can replace capers.
Capers add spice and sourness to the dish. And you can replace them with olives, olives or gherkins.

COCONUT MILK



Coconut milk is a creamy liquid obtained through special processing of coconut pulp (not to be confused with coconut juice formed inside the fruit) and is often used in Indian, Thai, Indonesian, Malaysian, Caribbean cuisines. It is an ideal base for oriental cream soups, an ingredient in sauces for meat, fish and seafood, curries, and is used in desserts and cocktails.
Coconut milk is sold in stores canned in cans, but you can not buy it everywhere and not always, besides, some people do not like the smell and taste of coconut. Therefore, in sauces, coconut milk can be replaced with low-fat (10-15%) cream, in desserts - with ordinary milk. If you want to add a coconut flavor to your baked goods, flakes of coconut are also fine. But replacing coconut milk, for example, in national Thai soups, is perhaps not worth it.

ITALIAN PASSATA SAUCE.



The universal Italian trade wind sauce, has a thick consistency, is made on the basis of mashed peeled and pitted tomatoes and is used to prepare tomato puree soup, meat and various sauces. It is possible to buy it ready-made, but it is not difficult to prepare it yourself. To prepare the sauce, you will need 1 kg of tomatoes, 1 medium onion, 1-2 tsp. salt, 1 bunch of basil. Scald the tomatoes, peel them off and chop finely. Chop the onion finely and fry in vegetable oil until golden brown. When the onion is browned, add the tomatoes to it. Simmer the resulting mixture for 25 minutes, during which time the excess moisture should evaporate. Season with salt and chopped basil 10 minutes before cooking.
WHAT ELSE CAN BE REPLACED WITHOUT LOSS OF TASTE.

* Baking powder (baking powder) - for 20 g you need to mix 5 g of baking soda, 3 g of citric acid and 12 g of flour.This amount of powder is calculated for 500 g flour.

* Raw sugar - replaced with regular sugar.

* Fondant - replaced with icing or melted chocolate.

* Corn starch - replaces with any other starch.

* Cream fresh - replaced by thick non-acidic sour cream.

* Fromage fre - thick yogurt or sour cream.

* Garam masala (spicy mixture) - 1 tsp each. turmeric, coriander and cumin.

* Light syrup - simply replaced with sugar syrup or honey.

* Maple syrup - can be substituted with honey.

* Pancake flour - regular flour and baking powder.

* Artichoke - Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced by canned bell peppers.

* Polenta (wholemeal corn porridge) - corn grits. Grinding it in a coffee grinder will give you real polenta flour!

* Feta cheese - replaced by feta cheese and vice versa.

* Mozzarella cheese - replaces sulguni.

[Sesame oil]

If the recipe requires Sesame oil, then it can be prepared by frying half a teaspoon of sesame seeds in two tbsp. l. rast. oils.

[What can replace the egg when baking?]

What can replace the egg when baking?

How to choose a recipe

Read the recipe and determine the ratio of eggs to flour. Choose those recipes in which there are 1 - 2 eggs for every 200 grams of flour.
How to change a recipe

In a baked product, eggs have two main functions: they serve as a binder and make the dough fluffy.
When cooking a baked product, replace each egg:

2 tbsp. l milk
½ tbsp. l lemon juice
½ tbsp. l soda

Or:
2 tbsp. l milk
¼ teaspoon baking powder or baking powder (see instructions for baking powder)

You can also replace the egg with 1 tbsp. a spoonful of thick sour cream for stickiness and a baking powder for fluffiness.

When making dried fruit muffins, replace each egg:
1 tbsp. l corn starch
2 tbsp. l of water

========================================

When preparing a culinary product, the egg can be replaced:

1 egg = 2 tbsp l. milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda;

1 egg = 2 tbsp l. milk + 1/4 tsp. baking powder;

1 egg = 2 tbsp l. water + 1 tbsp vegetable oil + 2 tsp baking powder;

1 egg = 2 tbsp water + 2 tsp baking powder

1 egg = 2 tablespoons corn or potato starch

1 egg = 1 tablespoon milk powder + 1 tablespoon cornstarch + 2 tablespoons water.

When cooking sweet pastries, the replacement is as follows:

1 egg = 1 tbsp l. corn starch + 2 tbsp. l. water;

1 egg = 1 mashed banana

1 egg = 2-3 tablespoons of soy flour, beat the whisk with a little water (you should get foam) and pour into the dough.

[Yaki-yaki]

Yaki-yaki

Fried Japanese dishes (except for deep-fried tempura) are mainly defined by the compound hieroglyph "yaki" 焼 き.

Often these dishes are cooked in special pans, such as teppan 鉄 板, a wide dish on a charcoal oven that is fried next to diners (often in restaurants, from the Showa era), after which the hot dish is immediately served. The group of dishes prepared with it is called teppanyaki 鉄 板 焼 き.

Don-don-yaki ど ん ど ん 焼 き is a way to quickly grill on a street grill, although it also happens in eateries, often on wooden skewers or in special forms.

The word Booru-yaki ボ ー ル 焼 き - "fried balls" is used to define round fried / baked food / sweets on a stick.

Kushi-yaki 串 焼 き - frying, mainly meat, like a kebab.


1. O-konomi-yaki お 好 み 焼 き (lit. "favorite grill"), Shigure-yaki し ぐ れ 焼 き, Ensuu-yaki 遠 州 焼 き - fried flatbread / "pizza" made of dough made from water and eggs. The dough is mixed with cabbage, noodles or rice, with the addition of grated meat (pork) or fish (raw squid, for example), cheese and vegetables, sprinkled with seasoning, often dried tuna, aonori (pieces of dried seaweed), herbs, bean sprouts, garnished with mayonnaise and ketchup. The composition varies depending on the area, the most famous are 関 西風 お 好 み 焼 き “Kansai-fuu o-konomyaki” and 広 島 風 お 好 み 焼 き “Hiroshima-fuu o-konomyaki”. It is eaten either by cutting it into cubes with chopsticks, or as an Italian pizza.





2.Monja-yaki も ん じ ゃ 焼 き or monjia, botta - in some regions, is also a pancake, similar to o-konomyaki. Popular in Tokyo, Saitama, Gunme, etc. Derived from Buddhist wheat bran memorial cakes during the Edo period. Now, this is a mixture of cabbage, onions, peppers, carrots with spices, onto which batter is poured and baked in teppan.





3. Steaki ス テ ー キ - steak in the Japanese version, meat (beef, pork, lamb, horse meat, minced meat, sometimes even chicken, fish and ham), fried to varying degrees on teppanyaki or a mesh grill with spices, served with mushrooms, daikon or renkon (lotus roots), cauliflower, corn, etc.



4. Tian-chan-yaki ち ゃ ん ち ゃ ん 焼 き - baked salmon (sometimes trout) with vegetables - green and common onions, cabbage, bean soy sauce, mushrooms, red hot peppers, garlic. Popular in Hokkaido.



5. Kyabetsu-yaki キ ャ ベ ツ 焼 き, Kyabe-yaki キ ャ ベ 焼 - cabbage with spices, with egg, ginger, green onions, fried on a dough cake, similar to o-konomi-yaki. After frying, it is folded twice.



6. Ika-yaki イ カ 焼 き - fried thinly sliced ​​squid in thick batter with spices and vegetables. After frying, the pancake is wrapped several times.



7. Suki-yaki す き 焼 き - thinly sliced ​​layers of beef or pork meat, not cooked to full readiness. Or, it's mostly just raw meat. Serves as an appetizer: tofu, onion, raw egg (pieces of meat are dipped into it before being put in your mouth); for a side dish, usually noodles - udon, chrysanthemum leaves or Chinese cabbage, shiitake mushrooms or miso soup (meat can be cooked in it after light frying).





8. Horumon-yaki ホ ル モ ン 焼 き - fried entrails of animals on a mesh grill, in foil or on teppan - intestines, stomach, liver, heart, kidneys, lungs, etc. Considered useful.



9. Yaki-soba 焼 き 蕎麦 - fried soba made from wheat or buckwheat flour with spices and vegetables.



10. Sechi-yaki せ ち 焼 き - fried noodles with eggs. Fried, wrapped, sprinkled with seasonings, poured with mayonnaise.





11. O-yaki お 焼 き 、 御 焼 き - baked round cakes made from buckwheat flour stuffed with red beans, vegetables or sweets.





12. Kashimin-yaki か し み ん 焼 き - baked minced meat with chopped cabbage on a flat cake made of unleavened dough greased with beef fat. Folds up twice.





13. Yaki-nasu 焼 き な す - fried / stewed eggplant, served with wasabi or onion and grated ginger, soy sauce and vinegar.





14. Taiyaki た い 焼 き - "fried sea bream", in some areas - "carp", Japanese cookies in the shape of a fish, refers to Wagashi (sweets), spread since the Meiji era. The most popular filling is sweet adzuki or anko bean jam. Custard, chocolate or cheese are also used as filling. Prepared using unleavened or butter dough with starch, soda and vinegar. The dough is laid out in a fish-shaped mold for each side, then filler is placed and both halves are fastened.





Imagawa-yaki 今 川 焼 き are similar to them, the same composition, but round in shape, and Dora-yaki 銅鑼 焼 き 、 ド ラ 焼 き - large round shape (gong), - 2 thick pancakes with sweet filling inside.



15. Yaki-tori 焼 き 鳥 "fried bird" - a dish made from pieces of chicken or other vegetables and vegetables fried over coals on bamboo skewers, like a barbecue. The meat is poured with tare sauce, which is made from mirin, soy sauce and sugar and fried until tender.



16. Yaki-niku 焼 肉 - fried meat on an iron grid, various types of meat and spices.



17. Tako-yaki た こ 焼 き 、 蛸 焼 - fried octopus. The dish, made from pieces of octopus, rolled in batter, is fried in special forms with hemispherical indentations. Sprinkle with grated fish (katsuobushi), seasoning, mayonnaise.









18. Tamago-yaki 卵 焼 き, Tama-yaki, タ マ ヤ キ Akashi-yaki 明石 焼 き - omelet. For 1 egg, 1 tbsp. l. water, 1 teaspoon of soy sauce, half a teaspoon of sugar. 1 tbsp. l. mix and fry, bending the ends up to gain volume, traditionally cooked in a rectangular shape (巻 き 焼 き 鍋 makikinabe), but also round. First spotted in Akashi Prefecture.



Usu-yaki-tamago 薄 焼 き 卵 ​​- thin omelet.Any filling is often wrapped in it.



19. Bara-yaki バ ラ 焼 き - sweet and sour sauce, soy sow, lots of onions, red pepper and pieces of meat, baked or stewed in a rectangular shape. Popular in southern Japan.



20. Yuuan-yaki 幽 庵 焼 き, 柚 庵 焼 き 、 Yuyori-yaki 祐 庵 焼 き - from the Edo era, baked fish fillets (mackerel, salmon, barracuda) in lemon juice and mirin, served for the tea ceremony.



21. Yaki-ton 焼 き と ん - pork kebab with onions on a bamboo stick. Cabbage leaves are often used as arniel.



22. Shouga-yaki 生姜 焼 き - sweet baked shouga ginger with meat, onions, cabbage, sprinkled with sesame seeds.



23. Dote-yaki ど て 焼 き - beef on bamboo sticks, stewed in a liquid gravy of miso, spices, soy sauce and mirin.



24. Madama-yaki- (don) 目 玉 焼 き (丼) - our usual fried eggs (with rice).



25. Nabe-yaki-udon 鍋 焼 き う ど ん - stewed udon noodles in broth with vegetables, shrimps, decorated with an egg, fish tempura and herbs.



Other:

Teri-yaki 照 り 焼 き - seasoning:

100 ml (1/2 cup) sake

100 ml (1/2 cup) mirin

100 ml (1/2 cup) soy sauce

1 tbsp. l. brown sugar

Boil everything until the sauce evaporates by half. The finished sauce should be thick. Further, Yu either immediately

used with meat and fish dishes, or dried and ground into dust for divorce next time, sold ready-made, as a rule.



Source: 🔗

returning to the rules of etiquette in Japanese
and I throw the wasabi into a saucer with soy sauce
then I put the roll there for a short time so that it is slightly soaked
and then we eat
maybe it's not according to etiquette, but I like the rice to be salty and slightly spicy

.

Do intelligence agencies control social media?

Literally not so long ago, employees of the KGB of the USSR made great efforts to collect a dossier on this or that person in their own interests, or in the interests of the investigation. And today, in the age of information technology, such efforts are not required neither by the FSB, nor by the Ministry of Internal Affairs, nor by the bailiffs and other special services, including foreign ones, because people, out of their ignorance, collect dossiers with their own hands! How? It's very simple! With the help of such social networks, Odnoklassniki, Facebook and others.

Here's what blogger mejamir writes about it:

If I have a persecution mania, this does not mean that no one is following me ...

Came here about three weeks ago on the site Odnoklassniki. It's a good idea, bright - to gather old friends anew, remember the old days, look at matured and wiser classmates. And the site is made competently, everything can be found, everything is visible and understandable. There is even a messaging system. And with pleasure I began to look for familiar names from my notebook.

I found a lot of common acquaintances, many communities, the names of which I could not even remember. And so, leaning back in my chair once again to take a sip of tea, I looked at the screen and suddenly saw ... A DOSSIER on myself! Moreover, collected by my own hands. Detailed, with photos, dates, social circle, contact information from personal correspondence, email addresses, residential addresses. I laughed, thinking that I was paranoid, but the thought in my head stuck.

Further more. Having decided to add another photo to the photo gallery, I come across a fresh warning that it is me who should be depicted in the photo, my face is visible, it is impossible to depict objects, animals, children. It would seem a harmless requirement that logically follows from the format of the project. If not for the categorical warning that all photos that do not meet the requirements will be deleted by moderators. It would seem, why? Who gets in the way of your beloved kitty or the supercar you're raving about? After all, if such a categorical warning appears, it means that it bothers someone. Well, with children it is clear, terrorism, pedophilia, human trafficking. In general, human fears. But who are the animals in the way?

The answer was found quickly. You don't really think that anyone cares about you being comfortable using the site. We look deeper.This whole site turns out to be an excellent template database for a pattern recognition system that is quite real and is used to track people from images from TV cameras. Such systems are used to guard multi-storey buildings, airports, train stations and other objects: a large area, streets, shops, banks, office centers, restaurants, wherever you can install television cameras and combine them into a network, it will be possible to track all the movements of a person, his meetings and daily routine. By linking the recognized images to the database, we get a complete picture of a person's life. And this is where restrictions on image placement come out. If I post a photo of a dog instead of myself, the bot, in response to my name, will begin to recognize all the “bobby” in the area. If I post a photo of a new yellow taxi, the computer will be confused.

Now add the fact that the account cannot be deleted. She will still remain in the database. This time. And the fact that on Russian servers such as Mail. ru and people. py logs of user activity are stored. How many? I do not know. I know what is kept.

It turns out to be a sad picture. There are too many coincidences to ignore. Why such a system is needed, I can only guess, since I am not an FSB officer. But the idea is simple and effective. The sheep themselves gather in the herd and go to the pen. Vegetables are planted in the garden. The fish swallow the hook.

On the one hand, I have nothing to hide, I am an honest person and a respectable citizen. On the other hand, the fact that we are free is not our merit, but a defect of the competent authorities.

Keep this in mind when you add business partners to your "friends".

As the open electronic newspaper Forum wrote. from 21.03.2008:



“This news is news only for those who do not work in the special services. And for those whose professional activities are somehow connected with the FSB, FSO and other similar bodies, an internal directive has been issued prohibiting the posting of their data on the site. Having received proof of this fact, our editors planned to write this article in the style of a feuilleton on the topic of another spy mania. But before that I held a consultation with our employees - veterans of the special services. Their verdict was less comical.

The former (who are not former) intelligence officers unequivocally called the site a serious threat to the security of our country. Such a powerful systematization of data by cities, training centers, enterprises, military units indicating the dates of service, personal data of Russians with a set of photographs, etc., is absent even in the FSB of Russia.
Alas, even we are forced to state that the information on the site is an ideal tool for the recruiter, since it contains personal, professional and even historical data and relationships both for each person individually and for whole groups of people intersecting in one way or another. directions. If you set a goal, then you can easily find a way out to this or that person through acquaintances, friends and relatives. The site contains not only real data (a prerequisite for functioning), but also photographs, which certainly facilitates the processing of persons of interest.

And although the FSB ban does not apply to ordinary citizens, it must be said that such a site can be dangerous from the point of view of simple crime. Therefore, our experts do not advise posting addresses and photographs of relatives, as well as demonstrate their financial well-being.

Nevertheless, the structure of the site is designed in such a way that even without postal addresses, even a stranger can figure out your location. Therefore, certainly do not shine if you strongly do not want to meet someone on the street. "
Source Midgard INFO.
SH

[Russia became the third largest cheese producer in the world]

All dairy market news

Russia became the third largest cheese producer in the world

Russia entered the top three in the ranking of cheese producers at the end of 2018. This is evidenced by the data of the US Department of Agriculture.

In the first place in the list of cheese producers were the countries of the European Union. They account for 10,160 tons of cheese.According to The Spectator Index, the United States of America is almost twice as low - 5878 tons.

Russia became the third largest cheese producer in the world with 975 tons. The five leaders included Brazil (755) and Argentina (555). They are followed by Canada (510), Mexico (410), New Zealand (380), Australia (360) and Ukraine (192). According to Sm News, experts believe that Western sanctions contributed to the flourishing of cheese production in Russia.

Peace be with you bakers!

Galina--

Bollywood (1,146 films per year)

USA (603 films per year).