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Japanese salad. A collection of delicious Japanese recipes

Japanese salads – the best recipes. How and to cook delicious Japanese salad.

Japanese cooks in the preparation of salads, national dishes using a wide range of products. In the course are a variety of vegetables, fruits, meat, poultry, fish, rice noodles, and of course seafood. However, the technology of their cooking or contains no heat treatment, or its duration does not affect the taste and composition of food, keeping the smell of the products, their natural composition and nutritional properties.

As a condiment for Japanese used salads miso paste, soy sauce, ginger, vinegar, dried fish and seaweed. Now we will try to analyze the most interesting recipes of salads, though, to be honest, they’re all interesting and delicious.

Recipe 1. Japanese salad

Required ingredients:

– scallop – 400 g;

– mushrooms-250 g;

– lemon – 2 slices;

salad green peas-150 g;

– soy sauce – 1 tbsp;

– vegetable oil-2 tbsp;

– dill-2 sprigs.

Method of preparation:

Boil the scallop meat. Water should always be salted. Wash the pods of peas and also send them to another pot to be boiled. Mushrooms or wild mushrooms (this is optional) peel, cut them in slices and lightly fry. When the meat has cooled, cut it in small pieces. After the pods of peas is tender, immediately drain them in a colander and quickly pour over them cold water from the tap. Circles of sliced leek. Mix all ingredients in bowl, pour soy sauce and mix up Japanese with chopsticks. A taste. Serve this salad in a Japanese style on a beautiful square plate, garnish with branches of fresh dill and slices of juicy lemon.

Recipe 2. Japanese salad

Required ingredients:

– sole fillet (boiled) – 150 g;

– canned sea cabbage – 70 gr.;

– fresh tomato – 1 PC.;

– the leaves of the Beijing paste, paprika, salt and fresh butter-1 tbsp

Method of preparation:

Prepare all the ingredients and is taken for cutting. Cut sole fillet rectangles and immediately sbryznem them with lemon juice. We shall warm up butter in a pan, cut circles tomatoes and lightly fry them. Sprinkle with salt and place on plate to cool. Carefully wash the Chinese cabbage leaves and place in salad bowl. On sheets spread the sliced rectangles sole. Now put roasted tomatoes and sea Kale. On top sprinkle with paprika and ground pepper. Garnish with greens.

Recipe 3. Japanese salad with pork

– pork – 250 g;

– bell pepper-1 red pod;

– leeks-1 stalk;

– oyster mushrooms (mushrooms) – 250 g;

– soy sauce – 2 tsp;

– vegetable oil-2 tbsp;

– radishes – 100 g;

red pepper and paprika

Method of preparation:

First, wash the meat and cut it nicely small pieces. Fry pork in butter. Oyster mushrooms (mushrooms) to be searched, and coarsely chop them. Add to the pan with meat and parched over a slow fire. To cook the meat with the oyster mushrooms you need under the lid and on very low heat – they need only to languish.

While in the pan the meat is cooked with mushrooms, we’ll get down to cutting vegetables for salad. Radish cut into 4-6 pieces depending on their size, onion-rings and Bulgarian pepper remove the stalk and dice it beautiful stripes. Remove from heat meat with mushrooms, place them on a plate to cool. Add all other vegetables, on top of salad sprinkle with paprika. Japanese decorate the salad with a sprig of fresh dill.

Recipe 4. Japanese salad with bamboo

Required ingredients:

– canned bamboo shoots – 100 g;

– pork – 0.5 kg;

– Apple cider vinegar-1 tbsp;

– cucumbers-2 PCs.;