August 2009Archive

Do you know what natto is?

 

Natto is a Japanese original and traditional food.

Natto is an ancient Japanese food made from the Natto soybeans.

It is quite nutritious and low in calories.

Natto is a fermented food made of soybeans.

 

Healthly food Natto of Japan

The enzyme generated when the soybean ferments is called Nattokinase.

Natto is very rich in protein and nattokinase.

It has about 7-8 grams of protein per serving, and each serving only has about 100 calories.

Natto is also celebrated for its high amounts of vitamin K.

 

I introduce "the plate of Sashimi of various Japan" to you this time.

 

What is "SASHIMI"?

Sashimi is food of Japan where the raw fish was sliced.

And, the plate of Sashimi is a work of art of the craftsman of a Japanese meal.

 

 

 

This is kanji of Sashimi.

Sashimi is usually called "Sashimi", but in a high-class Japanese-style restaurant, Sashimi is called "Otsukuri."

It means "Sashimi" if there is a character of "Otsukuri" in the menu of the high-class Japanese-style restaurant in Japan.

Moreover, the price of "Otsukuri" of the high-class Japanese-style restaurant in Japan is high.

 

Well, The fish used as Sashimi is only a fish with sufficient freshness.

The fish with which freshness was lost cannot be used for Sashimi.

But, if such a fish is heated, it will serve as very delicious fish dishes.

It is because fish's good taste increases with the time.

To our regret, because "Bacillus" proliferates with a delicious taste, too it is necessary to heat it up.

 

Various arrangements of Sashimi.

Then, please look at the photograph of "Sashimi" of Japan.

These are the plates of Sashimi for a small number of people.

This is Sashimi of "Tuna, sea bream, and great amberjack [Japanese name:Kanpachi]. "
	The image expands by the click.
The image expands by the click.
The image expands by the click.
	The technique of Sashimi for which the body of the fish and the lobster, etc. is used is called "Sugata-zukuri [ or Sugata-mori]. " This technique is a difficult technique for which a lot of experiences and skills are needed. Moreover, an aesthetic sense is also required for the arrangement. Incidentally, these are expressed with the following kanji symbols.