Bento is the name of the species of culinary art and design for food, Packed per serving, and intended to take as lunch to work, to school and so. Traditionally, the meal Bento includes:
Rice, which is the main ingredient of Japanese cuisine and in General the underpinning of food in the land of the rising sun. Japanese cooked rice is identified by the word “gohan”, which I understand and like the food, and how food in General – similar to our “bread” or “corn” of the American Indians;
Sauce (with rice refers to just the products “long term storage” used in Japanese cuisine);
Fish and a huge variety of seafood, animal, and plant origin (well, what “sushi” can be without seaweed “nori”!);
Meat (instead of fish);
Several kinds of sliced raw or pickled vegetables. For Japanese food in General is characterized by the use mainly fresh ingredients, particularly high quality because the Japanese tend to keep the original taste and appearance of all ingredients of the dish. Definitely seasonal vegetables and the portions are small – that people prefer to see in the dish a little bit of everything and not a large portion of the same food that the kitchen makes them more efficient and nutritious.
All these treasures into one box with lid. But the box is roughly said, rather, “caskets for food”. They are different Continue reading
There are more than 700 years in Japan regulated by the tea ceremony. Its history began in the 13th century, when the famous monk Eisai of the Rinzai school was imported to their home country traditions of the Chinese tea ceremony. All the rules were described in detail in the monumental work Tajin – the book of tea. The main difference between the Japanese tea ceremony from the Chinese is that it is not aimed only at enjoyment, and is mainly ritual.
The greatest prosperity the ritual reached in the 15th century, when the shogun Ashikaga Yoshimasa ordered to be constructed on the territory of the country Palace of Kyoto, a special open-air pavilion, where they were supposed to be tea ceremonies for aristocratic friends of the shogun. They were conducted under the guidance of a specially trained man, the master Murata JUKO. In the 16th century, all educated Japanese have adopted a new tradition and, thanks to the efforts of sen-no Rikyu, began to hold similar ceremonies in their houses.
In 1732 because of crop failure and famine tea ceremony ceased to be conducted in the homes of the aristocracy.
The Renaissance of this ancient tradition occurred in 1868 in the Meiji ISIN (the Meiji restoration), when Continue reading