Cold appetizers in a Japanese restaurant. Cold appetizers. Green tea cupcake

Course work

" Assortment and features of preparing Japanese dishes"

Introduction

The art of cooking is one of the most ancient forms of art, an integral part of the cultural heritage of mankind. It appeared, obviously, when a person managed to get a fire and fry a piece of meat. We can say that cooking originated at the fire of primitive man. But thousands of years passed before cooking truly became an art.

The art of cooking is to prepare healthy and tasty food. Healthy food must contain everything necessary to maintain life, but at the same time it must be tasty, give pleasure, and enjoy the process of eating.

Each nation has developed its own national cuisine. It differs from others not only in its specific dishes, but also in its ability to impart its own unique taste to the borrowed ones. At the same time, cooking is perhaps the most dynamic part of national culture. But interpenetration and mutual influence do not destroy national identity.

The Japanese culinary tradition is strikingly different not only from European, but also from neighboring Asian, for example Chinese. First of all, she shows the deepest respect for the pristine appearance of products, which are certainly of high quality. This demanding attitude of the Japanese to food lies in line with the national tradition of perceiving the surrounding nature and worshiping it, which is reflected in their Shinto religion (the way of the gods). In ancient times, only the best gifts of the fields, mountains and seas were placed on the altars of the gods - kami: the freshest fish, ripe fruits, ripe ears of golden rice, sparkling white rice, i.e. something created by nature itself, which has not yet been touched by the hand of a culinary specialist. Japanese cuisine shows a subtle and poetic respect for the gifts of nature. Local chefs strive to preserve the original taste and appearance of the products so that the fish or vegetables remain themselves when cooked. Complex culinary preparations and refined sauces would have been akin to sacrilege in ancient times, and even now they are not so characteristic of the refined Japanese taste.

This fundamental difference between Japanese cuisine and the cuisine of other countries was very accurately noted by a great expert on Japan, the Italian Fosco Maraini, who lived there for many decades. He wrote: “If Chinese food is an introduction to human art (how is this extraordinary sauce made? What were these strange balls in their original form?). If Western food is an introduction to human power (More! More dense! These weapons of war - knives, forks! Shiny metal cutting red flesh), then Japanese food is an introduction to nature (a root is a root; a leaf is a leaf; fish is fish ); and the quantity is measured so as to avoid satiety and thereby a possible feeling of disgust.”

Therefore, the topic of the course work was chosen to be multifaceted Japanese cuisine, the interest in which in Russia is becoming greater every year.

1. History of the development of Japanese cuisine. Characteristics of dishes, culinary and confectionery products

The history of Japanese cuisine goes back centuries. The ancestors of modern Japanese cooked their first dishes over a fire many thousands of years ago during the Jomon period (10,000 -5,000 BC). Judging by archaeological excavations, it was a dish reminiscent of a pie made from crushed nuts and baked over a fire. At that time, the Japanese already ate various plants (21 species), animal meat (122 species), fish (6 species), and various shellfish (more than 30 species). All this was in abundance in the surrounding forests and seas, and could be easily obtained. At that time, cooking did not require great skill, but during archaeological excavations, scientists were amazed that several thousand years before our era, the inhabitants of the Japanese islands ate the poisonous spherical puffer fish (dog fish), apparently knowing that the poison was contained in its liver and caviar . Currently, chefs who prepare this delicious and expensive dish graduate from a special school and receive a license to open a specialized restaurant.

The ancient Japanese knew how to smoke meat, store food in natural refrigerators - deep (up to 3 meters) pits, and use salt as a preservative. Around the 5th century. BC. they became involved in the cultivation of individual plants. It is known that at that time pumpkin, perennial perilla, some types of green beans, millet, and buckwheat were grown. Gradually the range and scale of cultivated plants expanded, but real agriculture began about 2500 years ago, when rice cultivation began in Japan. It was from this period that Japanese cuisine itself originated, in which rice played the main role for centuries.

In the VI-VIII centuries. AD China had a huge influence on Japanese cooking, from where soybeans and green tea were imported in huge quantities. Chinese cuisine, more sophisticated than Japanese, was built on the principles of Buddhism, which is based on respect for any form of life. Therefore, meat was practically not used. This philosophy permeates the entire traditional Japanese menu until the 9th century, while the Tang dynasty was in power.

Later in the Han era, Japan's golden age began, when culture, science and art actively developed over the course of 400 years. This also affected cooking.

Contact with Europeans, whom the Japanese considered barbarians, led to a significant increase in the variety of meat dishes, although, according to some extant literary sources, the smell of pork and beef could cause some Japanese to faint.

Today, Japanese cuisine has become widespread and is extremely popular all over the world. This popularity is largely explained by the truly philosophical attitude of the Japanese towards food in general - products must be healthy. Therefore, we can say with absolute certainty that the longevity of the Japanese nation is directly related to what they eat.

In Japan, they serve a variety of cold appetizers made from fresh vegetables, fruits and herbs, with the obligatory addition of soy sauce and rice vodka.

Marinades and pickles are found in the cuisine of any nation, but in Japanese they are given special importance. First of all, their assortment is amazing: almost all vegetables are pickled and salted, as well as fish and some fruits. Marinades and pickles are a subject not only of special care, but also of pride for the Japanese, so almost every home has its own recipes for their preparation, not to mention small traditional productions in different areas.

Originally, pickling was a way to preserve food, primarily vegetables, for the long winter months. Now that they are being grown all year round, pickles not only did not disappear, but also occupied their niche, giving the national cuisine a unique taste.

In Japan, marinades and pickles are in many cases not only served as a seasoning for a particular dish (for example, boiled rice), but also included in its composition. All the variety of their preparation is based on two methods: using rice bran or salt as the basic ingredients. In the first case, marinades are obtained, in the second - pickles.

The methods of pickling and fermentation inherent in Japanese cuisine are quite simple. They only require rice bran, fermented miso bean paste, malt, mustard, sake and salt. Marinades prepared in this way are a favorite dish, rich in minerals and vitamins contained in rice bran.

Pickles are easy to make. From time immemorial, in order to cook them, you needed a wooden or ceramic dish into which fresh and slightly sun-dried vegetables were placed; then they covered it with a lid and left it under pressure until all the vegetables were completely covered with brine. This method still exists today. When salting, water is removed from vegetables, they become elastic and crispy. It is a highly concentrated fiber-rich food. Pickles can also be winter (Chinese cabbage) and summer (eggplant), as well as out-of-season (daikon).

Japan is an island state whose waters are inhabited by a variety of fish, crustaceans and mollusks. Therefore, the second most important component of the Japanese diet is fish and seafood.

It is not customary to fry fish and other seafood; usually they are only lightly fried, stewed, steamed or served almost raw. But they also serve fish boiled in soy sauce, fried in a frying pan, over an open fire, cooked in boiling oil, in the form of sausages and sausages, dried.

The most popular fish dishes among the Japanese are those made from raw fish, and they serve exactly the type that is most delicious at a given time. With this method of preparation, these dishes are easily digestible and retain most of their nutritional and taste qualities. A popular way to disinfect fish is marinating in vinegar.

One of the most popular dishes in Japan is sashimi - slices of raw fish of different varieties, laid out on a platter surrounded by skillfully selected vegetables. Sashimi is eaten with wasabi horseradish, shoyu and Japanese mustard.

Sometimes fish and seafood are consumed not only raw, but also live. Such dishes are called “odori”. For example, this is how squid or the “dancing perch” dish are prepared. The cooking process is that the perch is scalded with boiling water, poured over the sauce, immediately cut into pieces and eaten, although at this time the fish is still moving.

Another dish whose popularity has long gone beyond Japan is sushi (sushi). This is a traditional Japanese dish consisting of thinly sliced fillets of raw (less commonly smoked) fish, seafood or vegetables and rice. The secret of sushi is the overlay of flavors of inosinic and glutamic acids, respectively, of animal and plant origin. Each of them in itself is a pleasant irritant to the taste buds of the brain. When superimposed, they give a multiple effect - fish and rice.

While the taste of rice is constant, seafood has its own peaks, depending on the timing of spawning, so different types of fish are used to prepare sushi at different times of the year.

Four types of sushi are considered the main ones. The first is nigirizushi. These are small rice balls (each person takes enough rice to eat at one time, hence the name nigiri, which means “handful”), smeared with spicy wasabi horseradish, with slices of raw fish or any other seafood. Nigirizushi is served with shoyu, chopped pickled ginger and hot green tea. The second type is makizushi or norimaki sushi - a rice ball with filling (fresh cucumber, tuna pieces), wrapped in thin leaves of dried nori seaweed. The third is oshizushi or hakozushi - rice placed in a small wooden box and decorated with fish on top. The fourth is chirashizushi - rice laid on a plate and sprinkled with pieces of seafood, omelette, and vegetables.

Japanese delicacy - fugusashi. This is a fugu fish dish. Fugusashi is a very beautiful and completely unique dish in taste. It is prepared from a small fugu fish (pufferfish, diodont or fahak). Mother-of-pearl slices of puffer fish, fried or raw, are arranged petal-like on a round platter and eaten by dipping the slices in a mixture of soy sauce, grated radish and red pepper. The dish is served in chawan tea glasses with a lid, into which the fins of fugu fish (fugu-hiri), fried on a grill until the edges are charred, are dipped in sake for 1-2 minutes. Fugu-zosui is also served with fugusashi - a soup made from broth of boiled fugu fish, rice and raw egg.

In addition to countless fish dishes, other seafood is also very popular. Squid, cuttlefish, shrimp, oysters and other shellfish, which are fried, boiled, stewed, and made into soups.

It is difficult to imagine Japanese cuisine without vegetables, which have a long history on the Japanese islands. The Japanese eat radishes, carrots, edible burdock, turnips, cucumbers, eggplants, mustard, melon, zucchini, red and green peppers, potatoes, sweet potatoes, cabbage, onions, corn, asparagus, tomatoes, strawberries, watermelons, and lettuce.

In addition, the Japanese eat vegetables and plants that are little known to Europeans and have beneficial properties. In particular, lotus root, bamboo shoots, various varieties of radish and numerous types of beans are very popular, as well as yame, gobo, konnyaku, mitsuba, wasabi, and mushrooms grown on logs.

The sweet milk radish (large root) is very popular among the Japanese. Daikon is eaten raw, pickled, dried and boiled. Both leaves and roots are eaten.

Lotus root is considered a delicacy of Japanese cuisine. Having a delicate taste, it is indispensable for preparing various fried vegetable dishes. It is also eaten stewed and pickled. Thinly sliced lotus root circles with a spongy surface, reminiscent of lace, serve as a decoration for any dish.

Mushrooms are widely used in Japanese cooking. They give many dishes a unique exotic taste. Mushrooms are not wild, but specially grown ones, such as shiitake.

The Japanese knew sea “vegetables” - algae long before the advent of agriculture. Well-cooked, high-quality seaweed not only has a delicate taste, but also helps highlight the taste of other foods, not to mention the fact that it serves as an excellent decoration for various dishes. They are used to prepare salads, soups, and stews. Eaten pickled and dried. A typical Japanese breakfast may include three types of seaweed: kombu and wakame. (commonly called seaweed) - in miso soup, pori - with boiled rice.

The Japanese eat such an unchanging symbol of their country as the chrysanthemum. Currently, in the fall (which corresponds to the flowering season of chrysanthemums), flowers of edible small-petalled varieties not only decorate various dishes, but are also used as a side dish, reminiscent of spinach in taste. More than 45 species of flowers are used as food (chrysanthemum, sakura, carnation, lavender, rose, etc.), and more than 100 herbs. Japanese chefs explain their interest in flower dishes by the fact that vegetables and fruits are now grown all year round, and therefore they can no longer be correlated with the seasonality that the Japanese so reverence. And now it is flowers that have become a symbol of the seasons. However, for now, flowers are a side dish and additive to various meat and fish dishes, salads, and desserts.

A unique feature of Japanese cooking is dashi broth, which serves as the basis for many dishes and soups. It is good dashi that is the key to success in understanding the secrets of Japanese cuisine. There are three main types of it, prepared from seaweed - kombu. The second option is dashi with dried fish flakes - katsuobushi. Seaweed gives the broth a sweetish taste, and katsuobushi flakes or sardines add the aroma of the sea. The broth is filtered before use. All Japanese soups are prepared on the basis of dashi, which are eaten throughout the day at any time. There are two main types: transparent and thick. The former are considered the most refined and are usually served during lunch. In such a broth, several cubes of vegetables or pieces of shellfish can float, cut in the form of symbols of a particular season - for example, in the shape of snowflakes in winter and flowers in summer. Thick soup - misosiru is prepared on the basis of enzyme bean paste. Misoshiru is the core of Japanese soup cooking. Millions of housewives prepare different types of such soups every day, not only for breakfast, but also for lunch and dinner. Chicken broth made from necks, wings, and legs is also used in Japanese cooking.

Rice. so important to the Japanese that the word "gohan" means not only cooked rice, but also simply food. Any meal is considered incomplete if rice is not served at the end.

Toti has been made from glutinous varieties of rice, not ground, but pounded, for a long time. - a type of flatbread that was previously only ritual and festive food, in particular in New Year, and then became everyday. Mochi in the form of flowers, fish, fruits, cocoons, grains is a New Year's decoration in homes. Sekihan is still a traditional ritual dish along with mochi. - sticky rice steamed with adzuki, which gives it a reddish color (for the Japanese, red symbolizes good luck and happiness). Previously, a special variety of red rice was used to prepare this dish. And now it is grown, but in very small quantities, exclusively for preparing ritual food.

Noodles have become the favorite dish of the Japanese, second only to rice. It is considered a universal food product; it is eaten in summer and winter, cold and hot, as a main dish and side dish, in soup and salad, boiled, fried and baked, with or without sauce. Noodle dishes are easy to prepare and don't take much time.

To prepare noodles in Japan, they use: whole grains, pre-cleaned and then mixed with vitamins and minerals, one type of grain, mixtures thereof, as well as vegetable or herb additives. It is prepared with salt, but without eggs. The quality of noodles depends on the composition of the flour, cooking time, and the ratio of flour, salt and water. Its taste is influenced by dough kneading methods and drying methods. In many cases, and still today, the dough strands are hung on bamboo sticks to dry in the open air. In general, industrial production retains the same methods that were traditionally used at home.

. Udon - noodles from wheat flour- thick, creamy in color, looks like spaghetti. The highest quality is made from premium wheat flour. It is usually eaten with broth or hot sauces. But udon is also delicious fried, with tomato or with white shellfish sauce, or in salads. It should be lightly boiled, then fried.

Somen is a type of noodle made from wheat flour. - thin, light, made from sticky, unbleached flour with the addition of a small amount of salt. This is the only type of noodle from which ritual food is prepared. Somen is usually eaten cold in the summer. It goes well with boiled vegetables, hot miso broth and a sauce made with shoyu, finely chopped green onions, seaweed and grated ginger. Thin, light noodles made from bleached wheat flour - hiyamugi - are also similar to somen. Traditionally, it is almost always eaten cold. Very popular among the Japanese are thin yellowish noodles used for soups and salads - ramen. . This is the Japanese name for ancient Chinese noodles. It is ramen that for the most part serves as the basis for those who receive last years We also have a wide distribution of dishes called “instant noodles”, a type of instant food. While the Japanese eat a lot of rice, they eat little noodles made from rice flour. It is called bifun and is prepared with the addition of (10%) potato starch. There are also bean starch noodles - saifun . These species are used in salads and clear soups.

All that is called confectionery in the West has a long history and constitutes a very significant independent part of cooking, but is not an organic part of the Japanese culinary tradition. The tradition of preparing Japanese sweets itself dates back to the 12th-13th centuries, when the Japanese learned to prepare paste from red beans and sweet potatoes. A new impetus to this page of Japanese cooking was given by the beginning of fairly widespread sugar production in the second half of the 17th century, which made it possible to diversify the range of sweets.

Almost all traditional sweets are made from rice or bean dough, sugar, vegetable oil, some grains and vegetables, as well as a type of gelatin (agar-agar). Agar-agar is used to prepare a wide variety of Japanese marmalades, as well as popular sweet dishes such as compote, for example, gelatin cubes in sweet bean syrup or jelly made from tangerine pulp and poured into a basket cut from its peel.

2 Nutritional and biological value of food, used in Japanese cuisine

japanese dish kitchen technological

In recent decades, the Japanese have shown interest in European products. They eat more and more bread, spaghetti, meat, sausages, ham, vegetables such as lettuce, cauliflower, asparagus, parsley, peppers, as well as biscuits, chocolate, and ice cream. They began to drink coffee, cocoa, fruit juices, beer, whiskey, wine, and cognac. However, traditional dishes of national cuisine, which are based on rice, vegetables, fish and seafood, are still preferred.

And today, despite significant changes, Japanese food differs from Western food both in caloric content, protein and fat consumption, and in its structure. It continues to retain its specifics: a noticeable proportion of starchy substances, the predominance of plant proteins over animals, the consumption of a significant proportion of animal protein from fish products, a large proportion of rice and, of course, a generally low calorie content compared to other developed countries.

Currently, when the culture of a healthy lifestyle is conquering the minds of people, Japanese cuisine is gaining more and more followers in different countries, since it is associated with the concept proper nutrition. Indeed, combining traditional foods (rice, seafood, vegetables, soy) with animal products and fruits has a beneficial effect on health. In all civilized countries, it is recommended to eat less animal fats, foods containing cholesterol, sugar and salt, and more containing fiber. And it is Japanese cuisine that meets such recommendations. And it's no surprise that everyday Japanese food is increasingly popular abroad, with sushi, miso, tofu and soba starting to be popular. Fueling interest in Japanese cuisine, not only Japanese chefs, but also their followers in different countries open numerous schools and publish many books and brochures with recipes.

At first glance, Japanese dishes may seem exotic and require special ingredients. However, the proposed recipes can be used in our conditions. Firstly, because we now have many previously unknown vegetables and fruits, cut poultry and fish, seafood, a variety of spices, as well as soy products. Secondly, because a number of products are completely interchangeable. For example, sake can be replaced with vodka, mirin with dessert wine, shiitake with hanger mushrooms, porcini mushrooms, boletus, aspen or honey mushrooms; spring onions and leeks - green, edible chrysanthemum - spinach, rice vinegar - apple. In addition, such an exotic component of some Japanese dishes as kampyo (dried pumpkin cut into strips) can be prepared for future use in the fall.

In the Japanese diet, meat occupies an extremely important place: it is a source of complete proteins, which are well digestible on their own and also contribute to the absorption of proteins of plant origin. In addition, meat contains fats, extractive and mineral substances, carbohydrates, vitamins, and enzymes.

Chemical composition and the taste of meat depends on the type, breed, sex, age, feeding conditions and keeping of animals. The nutritional value of meat is, first of all, determined by the content of proteins in meat, which have a well-balanced amino acid composition. Such proteins are absorbed more fully than plant proteins.

The biological value of proteins is determined by the content of essential amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine). The amino acid composition of muscle tissue proteins of different animal species has some differences and is shown in Table 1.

Table 1 - Amino acid composition of meat

Amino acids	Optimal ratio, % to dry protein
		Beef

Isoleucine

Methionine
Phenylalanine

Tryptophan


Histidine

Meat is one of the main sources of phosphorus in human nutrition. The edible part of the meat contains 180 -230 mg% phosphorus, 200 -300 mg% potassium, 7 -15 mg% calcium, 17 -25 mg% magnesium, 1.5 -3.0 mg% iron, as well as copper, manganese, zinc and other trace elements. With meat, the human body receives B vitamins, as well as vitamins A, E, K, PP, H, pantothenic acid, para-aminobenzoic acid, folic acid, and choline. The organoleptic properties of meat dishes depend on the content of nitrogen-containing (carnosine, creatine, anserine, glutamic acid, glutathione, purine compounds) and nitrogen-free (glycogen, glucose, lactic acid) extractive substances. The biological value of meat fats depends on their content of essential (polyunsaturated) fatty acids (linoleic, linolenic, arachidonic). In terms of calorie content, these fats are not much different from each other, but their digestibility is different due to their composition and properties. Thus, pork fat is digestible by 96-98%, beef fat - 82-84%, lamb fat - 85-90%.

The high nutritional value of meat is also determined by a significant assortment of dishes, a variety of types of processing, the organoleptic properties of different types of meat, its non-obnoxiousness and the impossibility of falsification.

The nutritional value of meat and its energy value are given in Table 2.

Table 2 - Nutritional value of beef, veal, pork, lamb

The Japanese diet also uses food by-products obtained during the primary processing of animal raw materials, or offal. These are edible internal organs, heads, tails, lower limbs, and meat trimmings. Among them, in first place in terms of nutritional value and taste are the liver, kidneys, and heart, rich in proteins, vitamins, and mineral salts. The liver, in particular, contains up to 18.1% of complete proteins, among which there are relatively many iron-containing proteins.

Chicken meat has a delicate texture and high digestibility. White poultry meat contains less fat, but more extractive substances and the broths from it are saturated. Poultry contains more protein compared to pork. The meat of chickens and chickens occupies an intermediate position between beef and lamb in terms of the content of essential amino acids. Poultry meat is the richest in amino acids necessary for human growth and development. Poultry meat is rich in macroelements, among which potassium, sulfur, phosphorus, sodium, chlorine, calcium stand out in quantity, as well as microelements: iron, zinc, copper, fluorine, which are important in metabolism.

When assessing the nutritional and biological value of poultry meat, vitamins are of undoubted interest. Muscle tissue contains almost all water-soluble vitamins, except vitamin C. The lipid part contains vitamins A, D, E. Being a complete source of minerals and vitamins, poultry meat plays important role in the Japanese diet.

Chicken eggs are used in Japanese cuisine. Eggs have high nutritional and biological value due to their significant content of complete proteins and fats. A chicken egg contains on average 12.7% complete proteins, the amino acid composition of which is close to ideal. The distribution of proteins is uneven: in the yolk there are about 16.2% of them, mainly phosphoproteins, and in the white - ovoalbumin - 11.1%, they are complete. Egg white contains (as a percentage of the protein content): ovoalbumin - 60-70, conalbumin - 10-15, ovomucoid - 10-14, as well as avidin, lysozyme, ovoglobulin and other proteins.

Lipids in an egg are about 11.5%, triglycerides account for about 60%, and phosphatides, cholesterol, make up 40% of the total lipid content. The fatty acid composition of egg lipids is very valuable: monounsaturated acids - about 44% and polyunsaturated acids (linoleic, arachidonic and others) - 14%. Lipids are contained in the yolk.

Eggs are a good source of vitamins and minerals. The protein contains: vitamins - biotin, anthothenic acid, choline, riboflavin, folacin, and the yolk - vitamin A, β-carotene, D. The egg is rich in potassium, sodium, phosphorus, iron and zinc, and contains calcium, magnesium, copper, fluorine

A huge number of types of fish and seafood are widely used in Japanese cooking.

In terms of nutritional value, fish meat is not inferior to the meat of warm-blooded animals, and in many respects even surpasses it. Fish and seafood contain compounds that are extremely necessary for humans, such as essential amino acids, incl. lysine and leucine, essential fatty acids, including unique eicosapentaenoic and docosohexaenoic acids, fat-soluble vitamins, micro- and macroelements in ratios favorable for the human body. In terms of methionine content, fish occupies one of the first places among protein products of animal origin. The value of fish proteins is 94% with 100% of the biological value of protein, and meat proteins are 80%.

Fish contains vitamins A, C, D, E, B 1, B 2, B 12, and microelements such as fluorine and copper. Fish is rich in potassium, calcium, magnesium, phosphorus, chlorine, and sulfur. The phosphorus content in fish meat averages 0.20-0.25%. Elements such as iron, copper, iodine, bromine, fluorine, etc., contained in fish in very small quantities, are of especially great physiological importance. With the help of fish, you can satisfy the body's need for iron by 25%, phosphorus by 50-70, magnesium - by 20%. Seafood is a rich source of iodine. On average, freshwater fish contain 6.6 mcg of iodine per 100 g of dry matter, anadromous fish - 69.1 mcg, semi-anadromous fish - 26 mcg, and marine fish - 245 mcg.

Large amounts of vitamins A and D are found in fish liver oil. Vitamin A is rich primarily in the liver fat of marine cod fish (cod, haddock, pollock, etc.), sharks, sea bass, mackerel and many others. Vitamin D is found in the meat of various fish, most of all in Atlantic herring, mackerel, and tuna. The vitamin D content in fish liver ranges from 60 to 360 µg%, but in some species of croakers it reaches 700-1900 µg%. Water-soluble vitamins (group B) with in the usual ways fish processing is largely preserved. Vitamin A is found in relatively large quantities in fish oil, obtained mainly from the liver and other organs and tissues of fish (in particular, cod, tuna, Japanese eel).

The fat content in fish can vary widely - from 0.5 to 33%. The older the fish, the larger it is and, as a rule, the fattier it is. The exceptions are pike, beluga, burbot, and mullet, whose meat becomes coarse and less tasty with age. Fish oil is a source of arachidonic acid, biologically important for the human body. Fish oil contains fatty acids that our body can only obtain from the outside.

Table 3 shows the chemical composition and nutritional value of some types of fish.

Table 3 - Chemical composition and energy value of fish

Products

Inedible part

Coal-water, g

Minerals, mg

Vitamins, mg

Energy

value

Eel-pout

Variegated catfish

Sea bream

Makrorus

Sea bass

White-winged halibut

Halibut black

Pelamida

Saber fish

Mackerel

Horse mackerel

Over 2.5 thousand tons of fugu fish are eaten in Japan every year. The muscles, liver and caviar of fugu contain a nerve poison that is 275 times more toxic than cyanide - tetrodotoxin. The lethal dose for humans is only 1 mm of tetrodotoxin. A lethal dose of poison can be obtained even by touching the insides of a fish with your bare hand.

The chemical composition of the meat of mollusks and crustaceans differs significantly from the meat of fish. In the meat of invertebrates there is a complete absence of creatinine and creatine, relatively few purine bases and dipeptides, histamine is contained within the limits characteristic of freshwater fish.

Invertebrate meat is characterized by a high glycogen content (from 2 to 10%), a small amount of lipids (from 0.5 to 1.2%), a high content of B vitamins, fat-soluble vitamins and minerals (macro- and microelements). The composition of lipids is dominated by triglycerides and phospholipids. The fatty acid composition of lipids is characterized by a high content of biologically active unsaturated fatty acids, including arachidonic acid. At the same time, they do not contain highly unsaturated fatty acids such as clupanodonic acid and nisic acid, which are characteristic of marine fish lipids.

In terms of the chemical composition of extractives and lipids, mollusks and crustaceans are closer to freshwater fish. During long-term frozen storage, the meat of mollusks and crustaceans produces fewer oxidation and hydrolysis products compared to the meat of marine fish.

Table 4 presents data on the content of water, fats, nitrogenous and mineral substances in the meat of some invertebrates.

Table 4 - Chemical composition of the edible part of some species of invertebrates

Invertebrate species
	nitrogenous substances	minerals
Shrimps
Lobsters, lobsters
Freshwater crayfish


Scallop
Squid
Octopuses

Soy products are ubiquitous in Japanese cuisine. Soybeans contain unique complete proteins, practically not inferior in nutritional value and nutritional value to proteins of animal origin, extraordinary oil, including components close to fish lipids and a magnificent ensemble of completely unique biologically active components, including lecithin and choline, essential for nutrition, vitamins B, B and E, macro- and microelements and a number of other substances, and it does not contain cholesterol and lactose. It should be especially emphasized that many soy products are ideally balanced in terms of calories and content of both essential nutrients and other biologically active substances. Soy proteins are truly unique among plant proteins because their composition of essential amino acids is almost identical to that of animal proteins. That is why soy and soy products are used all over the world as ingredients or complete substitutes for human breast milk and are included in other specialized baby food products.

Only due to the ideal ratio of omega-3 and omega-6 polyunsaturated fatty acids, as well as the absence of cholesterol, soy products are products for therapeutic and prophylactic purposes. But they are also unique in their fairly high content of lecithin, a phospholipid of a special structure that plays an extremely important role in the functioning of biological membranes. The presence of lecithin, which takes an important part in the metabolism of fats and cholesterol in the body, has an active lipotropic effect, reduces the accumulation of fats in the liver and promotes their combustion, reduces cholesterol synthesis, regulates the proper metabolism and absorption of fats, and has a choleretic effect. Due to the fact that natural soy products do not contain lactose and cholesterol, their purpose is not limited to the use in the above-mentioned regular foods, but also extends to special and dietary foods, especially, as mentioned above, for children and the elderly. They are indispensable in the diet of people suffering from food allergies to animal proteins and, in particular, milk intolerance, people suffering from cardiovascular diseases, they are a unique dietary therapeutic agent for patients with diabetes and should certainly be included in the diet of people suffering from obesity, as well as widely be used in the prevention of these common modern society ailments.

Particularly valuable is the presence in soybean products of vitamins B, D and E, which are rarely found in other food products, otherwise called anti-aging and longevity vitamins, and micro- and macroelements, among which the presence of biodigestible iron, calcium, potassium and phosphorus is especially important. a unique complex of other important biologically active natural components. Therefore, regular consumption of these products makes them an essential component of the diet for iron deficiency anemic conditions.

The presence of phytates, in particular phytic acid, and residual amounts of protease inhibitors determines radioprotective properties due to the ability of these compounds to form chelate complexes with ions, which leads to the binding and removal of radionuclides and heavy metal ions from the body. Their presence is also associated with the detoxifying properties of soy products.

It is also important that soy products are a source of dietary fiber, which is also depleted in the diet of modern Russians. True, its content in soy products does not make it possible to replenish the necessary daily requirement of an adult, but it allows reducing its deficiency in the diet, and even at the existing level of content it allows it to exhibit sorption, detoxifying properties, intensify metabolic processes in the body, increase the amount and speed of excretion from the body feces The biological value of soybean seeds is on average 96 conventional units. units, digestibility - 91%. Table 5 shows the nutritional value of soy products.

Table 5 - Nutritional information for selected soy products

Soy products

Energy value, kcal

Carbohydrates

Cellulose

Riboflavin

Vitamin B 6

Folic acid,

in g per 100 g of product

in mg per 100 g of product

Soy milk

Soy curd

Soy flour

More than 1000 types of soy products exist today. Currently, soy products are widely represented on the world market: soy milk, flour, isolated soy protein, textured vegetable protein, soy protein concentrate, fermented soy products (soy sauce, miso, natto), food soy base (soy milk), mass soy food (paste, okara), lecithin.

Among all soy products in Japan, soy sauce, tofu, miso, and shoy are the most widely used.

240g of tofu (often translated as bean curd) contains as much protein as two eggs (that's about a quarter of your daily requirement). This protein is well absorbed (up to 95%), which is due to the technology of its preparation. Tofu contains a lot of lysine. It is a rich source of calcium, some minerals, especially iron, and several types of vitamins B and E. For example, 100 g of tofu has 23% more calcium than the same amount of milk. It is difficult to overestimate it as a dietary product: while highly nutritious, it is low in calories, low in carbohydrates, absorbs fat and contains no cholesterol. It is a good substitute for meat, eggs and dairy products. Unlike other high protein foods that create an acidic environment, it creates an alkaline environment.

Miso, a thick paste of fermented soybeans and grains with salt and water, is used both in soups and as a seasoning. There are many varieties of miso, each with its own smell, taste and color. This paste is a source of important amino acids, minerals, vitamin B, it is low in calories and contains little fat. Many Japanese people start their day with a cup of hot miso soup (misoshiru). It is believed to lower cholesterol, neutralize the effects of smoking and air pollution, alkalinize the blood and prevent radiation-related diseases. Like yogurt, unpasteurized miso contains lactic bacteria and enzymes that help digest food. Scientists have found that with regular consumption of miso, a person is less susceptible to certain forms of cancer and heart disease.

Shoyu, usually sold in supermarkets, is a completely different product, made using modern technology from vegetable protein, hydrochloric acid, molasses, burnt sugar coloring, salt and water. Like miso, it is rich in amino acids, minerals and B vitamins. Even in small quantities, shoyu helps digestion, enhances the taste and aroma of any dish, giving a feeling of freshness.

The most commonly used grains in Japan are rice, millet, barley, buckwheat, corn, as well as rice, corn, and wheat flour.

Cereals have a high energy value, they contain a lot of carbohydrates and little water. Different types of cereals differ significantly in certain indicators of biological value. Some are richer in proteins, vitamins, minerals, ballast compounds, others are poorer in them, but are better absorbed.

Squirrels cereals are poor in some essential amino acids. Thus, barley groats contain little lysine, corn contains little tryptophan; Almost all cereals are low in methionine. Corn proteins are difficult for digestive enzymes to reach, especially peptides containing proline. At the same time, corn porridge is used to suppress microbiological processes in the intestines, since it has an antimicrobial effect.

In cereals fat A little.

Carbohydrates cereals consist mainly of starch. Many cereals contain carbohydrate derivatives - mucus substances. When consuming such foods, protein digestion improves; mucus substances are gentle irritants of the walls of the digestive canal; they are used in the diet for diseases of the digestive canal.

Many cereals are sources of B vitamins, mainly thiamine, niacin and less riboflavin. The largest amount of thiamine is found in millet and buckwheat. There is almost 4-5 times less of this vitamin in rice cereals. Niacin is most abundant in buckwheat. Corn contains ?-carotene.

From minerals cereals are the richest in potassium and phosphorus. The latter is 6-10 times higher than the calcium content. Magnesium is found in significant quantities in millet and buckwheat (kernel) cereals; Rice and corn are poorer in this element. Cereals contain a lot of iron, however, it is poorly absorbed due to the presence of phytin. Rice cereal contains the least amount of minerals.

Digestibility nutrients in cereals differs sharply depending on their type. Rice grains are the easiest to digest because they have little fiber. Sago is an easily digestible grain that consists of gelatinized potato or corn starch.

The nutritional and energy value of these products is presented in Table 6.

All the variety of types of noodles are prepared from buckwheat or wheat flour. Noodles made from buckwheat flour are called soba . The Japanese's commitment to soba is primarily due to its high nutritional properties. For example, the amount of protein in it is approximately the same as in fish. Moreover, this protein contains a high proportion of lysine, which is usually low in grains. In addition, soba contains many different minerals, B vitamins, vitamin P, and amino acids. It has long been known that buckwheat prevents high blood pressure and helps lower cholesterol levels. The nutritional properties of this culture, by the way, were known to Japanese monks back in the 17th century. The custom of eating soba at the end of the year is associated with the beneficial effect on the human body. It is believed that she will ensure health for the coming year, and life will be as long as her trailing threads.

Practically, as in all cuisines of the world, vegetables in Japanese cooking take first place in use.

The sweet milk radish (large root) is very popular among the Japanese. Daikon is eaten raw, pickled, dried and boiled. Both leaves and roots are eaten. Its nutritious and healing properties. The enzymes, amylase and esterase contained in it, are similar to those found in the human body. They help better digestion of fats, proteins and carbohydrates. Grated radish, which is eaten with one of the popular dishes of national cuisine - tempura - promotes the absorption of fats, and sliced, served with sashimi - promotes protein. Grated radish should be eaten immediately, because after half an hour up to 50% of the enzymes lose their properties.

Table 6 - Chemical composition and energy value of cereals and flour (per 100 g of edible part)

Products

Inedible part

Coal-water, g

Minerals, mg

Vitamins, mg

Energy

value

Premium wheat flour

Wheat flour 1st grade

Wheat flour 2 grades

Buckwheat (kernel)

Barley grits

Corn grits

The role of vegetables in nutrition is difficult to overestimate. Despite their poverty in proteins and some other essential nutrients, vegetables contain a number of biologically valuable nutrients, as well as components beneficial to the body that are not found in animal products, so vegetables must be included in the diets of all population groups. Vegetables contain carbohydrates, vitamins, minerals, aromatic and flavoring compounds that help improve the absorption of nutrients, as well as phytoncides, ballast components, i.e. a number of protective factors.

The low energy value of many vegetables, due to their richness in water, is essential. By adding volume to food, vegetables promote a feeling of fullness. Individual types of vegetables differ from each other in composition; Therefore, to ensure maximum biological value of the diet, it is necessary to use a variety of vegetables.

Proteins in Many vegetables contain all the essential amino acids, but cannot satisfy the body’s needs for them, because they are poor in these nutrients. About 50% of all nitrogen-containing substances in vegetables are mainly represented by amides . Enzymes from vegetables consumed raw are destroyed in the stomach and do not affect human digestion.

Zhirov in There are practically no vegetables.

Carbohydrates are found in the most significant quantities in tubers and root vegetables, mainly in the form of mono- and disaccharides, with the exception of potatoes, in which starch is the main one (16-18%). This product causes a feeling of fullness when consumed.

Vegetables contain a variety of water-soluble vitamins, but also include β-carotene and phylloquinone. Vegetables are the main source of vitamin C in diets, and although only 35% remains on average as a result of technological processing the original amount, but through vegetables you can satisfy the daily need for this vitamin. So, despite the fact that in the winter-spring period of the year potatoes are significantly depleted in ascorbic acid, they are an important source of this vitamin in soups, as they are well preserved in them.

The share of cabbage in providing diets with ascorbic acid is high, since it is little destroyed during storage of this product. This product is also valuable due to the presence folic acid, choline.

A varied vitamin composition is characteristic of the green parts of vegetables: parsley, celery, spinach, dill, onions (feathers). They contain vitamins C, P-carotene, P, U, and folic acid. Spinach and lettuce contain phylloquinones.

Some canned vegetables are also valuable sources of vitamins: green peas, tomatoes, etc. All these products are widely used in Japanese cuisine throughout the year.

Root vegetables (turnips, radishes, radishes, beets, carrots) are poorer in ascorbic acid than leafy vegetables, but the presence of vitamin P in some of them provides optimal conditions for the use of ascorbic acid by the body. Some of these products contain inositol. Unique sources of vitamin C are red bell peppers (which also contain vitamin P) and green bell peppers, and a?-carotene is red carrots.

There is little riboflavin, thiamine, and niacin in vegetables. Vitamin B 6 is relatively abundant in sweet red pepper, parsley (root), and potatoes.

Minerals vegetables include a variety of macro- and microelements, the composition and quantity of which depend on the place of growth, the fertilizers used, and the type of plant crop. In vegetables that do not contain significant amounts of oxalic acid, the ratio of calcium and phosphorus is favorable. When consuming tomatoes, due to the presence of oxalic acid, only 40% of the calcium they contain is absorbed, while in potatoes this cation is completely bound into an indigestible compound.

The leaves of parsley, dill, and green onions are rich in calcium; they have a favorable ratio of this cation to phosphorus.

Most vegetables are poor in magnesium.

Potassium is an important part of the mineral content of vegetables, due to which some of them have a diuretic effect. Potatoes contain the most potassium. Vegetables contain little sodium, which is why they are used in diets when it is necessary to limit table salt. The amount of iron in vegetables rarely exceeds 1 mg%. A number of vegetables, especially green onions and tomatoes, contain cobalt, which has a beneficial effect on hematopoiesis.

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"Cooking hot Japanese dishes"

Introduction

Organizational part

1 Characteristics of a Japanese restaurant

2 Characteristics of the hot shop of a Japanese restaurant

3 Technical equipment hot shop of a luxury restaurant

4 Features of storage organization and quality control of raw material reserves

Technological part

1 Classification and assortment of hot dishes of Japanese cuisine

2 Features of the technology for preparing hot dishes of Japanese cuisine and their modern design

3 Menu creation

Practical part

1 Drawing up technological and technical-technological maps

2 Drawing up algorithms for preparing hot dishes

3 Photos, schemes for preparing hot dishes

Glossary of terms

Conclusion

Introduction

Japanese cuisine is the national cuisine of the Japanese. It is distinguished by its preference for natural, minimally processed products, the widespread use of seafood, seasonality, characteristic dishes, specific rules for the presentation of dishes, serving, and table etiquette. Japanese cuisine tends to be a key attraction for tourists from other countries.

The fashion for Japanese cuisine is rapidly spreading throughout the world. Russia was no exception - every year more and more Japanese restaurants are opening here, attracting visitors with an abundance of delicious and low-calorie dishes.

The positive attitude of consumers towards Japanese cuisine predicts the clear success of this direction, so the writing of this work is relevant.

In this course work we will be able to get a closer look at Japanese cuisine and find out why Japanese cuisine is recognized as one of the healthiest cuisines in the world.

1. Organizational part

1 Characteristics of a Japanese restaurant

You can come to a Japanese restaurant to retire from others and be in an atmosphere of peace and balance. Interiors contribute to this - as a rule, the principle of minimalism is preserved in their creation.

In a Japanese restaurant, you will not see interior items and decorative elements in the usual sense of luxury, however, the details used in decorating the space will undoubtedly have artistic value and carry some symbolic meaning.

For a clear example, consider a restaurant with Japanese cuisine "Sumosan". "Sumosan" preserves and develops the best traditions of Japanese culinary art, harmoniously combining them with high world standards of restaurant service. The offered dishes, prepared from high-quality products by highly qualified chefs, decorated and served taking into account national Japanese traditions, will not leave you indifferent and will be remembered for a long time for their uniqueness.

If you wish, you can order dishes that will be prepared on tables - tepans in your presence. The cooking process itself and the skill of the tepan cooks with elements of juggling with chef paraphernalia turn the preparation of dishes into a real culinary show.

The restaurant's interiors, designed in a minimalist Japanese style, invite you to a pleasant, relaxing holiday.

Cozy rooms, comfortable tables and chairs, friendly, attentive, courteous staff and, of course, the food and drinks offered will allow you to have a great time.

1.2 Characteristics of the hot shop in a Japanese restaurant

The hot shop is designed for the preparation of hot dishes, sauces and all kinds of other products that require heat treatment.

The hot shop must be equipped with modern equipment - thermal, refrigeration, mechanical and non-mechanical: stoves, ovens, cooking boilers, electric frying pans, electric fryers, refrigerated cabinets, as well as production tables and racks.

It is also necessary that the hot shop be equipped with hoods (above each heating device), and fresh ventilation, washing sinks, as well as good lighting.

The temperature, according to the requirements of the scientific organization of labor, should not exceed 23 ° C, therefore exhaust ventilation should be more powerful (air movement speed 1-2 m/s); relative humidity 60-70%. To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area should be 45-50 times smaller than the floor area.

It is definitely important to comply with sanitary and regulatory conditions when working in a hot shop. This applies not only to the cleanliness of the workshop itself, but also to the requirements for personnel working in the hot shop of the restaurant. First of all, all employees must have a medical record. Each employee must wear a special uniform designed for working in the kitchen. Hair must be tucked under a chef's hat. All uniforms must be clean, and outerwear and outdoor shoes must be placed in designated wardrobes where they can leave their personal items at all times.

1.3 Technical equipment of the hot shop

SUSHI MAT

It is impossible to imagine making sushi without a bamboo mat. In Japanese cooking, makisu is a mat woven with cotton thread that is used to make rolls. Makisu is primarily used for rolling maki sushi, or rolls, but is also used to shape soft foods such as omelettes and to squeeze out excess liquid from food.

KNIVES According to the Japanese, a knife contains the heart and soul of a cook. Professional chefs use more than twenty types of knives, but an ordinary Japanese set of knives for home cooking is not very different from a good European one, with the exception of a special sashimi knife with a sharp blade 2.5 cm wide and about 30 cm long (tako hiki - for sashimi)

Many Japanese knives have a single-sided blade, so they are thinner. (deba_hocho) (ugagisaki hoto - for cutting eel) (udon kiri or soba kiri - for preparing udon and soba noodles) (santoku)

CUTTING BOARD

Only by learning how to properly cut food can you achieve success in preparing Japanese cuisine. In Japanese, the word for chef is "itamae", which literally means "in front of the board"; Without a board it is impossible to prepare a single Japanese dish.

BAMBOO WHISK

For the Japanese tea ceremony, matcha is not brewed, but rather whisked. Tea is prepared in front of the guests, in individual heated cups. The tips of the whisk should be soaked in hot water before the ceremony. After pouring a little tea into a cup, add water and whisk until foam appears.

CARPING MOLDS

Simple shapes from vegetables and fruits can be easily cut out using carving molds.

GRATER Oroshi - gane, or daikon - oroshi (fine grater for daikon). These graters come in different varieties, but they all have a flat surface with many small teeth. The most convenient and cheapest of them are aluminum ones with a tray for draining juice.

SLASH FOR KATSUO - BUSHI Tuna flakes are the main ingredient for making dashi broth. The shredder consists of a box with a plane attached to the top. The finished cereal falls into a drawer.

BUCKET (ami-jakushi)

The Japanese sieve, or zaru, made of bamboo or stainless steel is very convenient; even small rice or very thin noodles do not slip through it. There are Japanese zaru various forms and sizes, depending on its purpose.

DOUBLE BOILER

Fresh products do not lose their shape or nutrients during the cooking process. Therefore, a steamer is best suited for preparing Japanese dishes.

The Japanese sieve, uragoshi, consists of a round wooden frame 20 cm in diameter and 7.5 cm deep and a very fine mesh made of horsehair, stainless steel or nylon. It is used for sifting flour, as well as for grinding products.

PAN AND ITS LID

The surface of a traditional Japanese pan, copper or aluminum, is often dotted with small indentations: this prevents it from heating up too much and too quickly and ensures even heat distribution throughout the thickness of the food.

Omelette pan

The Japanese omelette pan, tamago-yaki-nabe, is intended exclusively for preparing tamago-yaki (omelet rolls).

There are many varieties of it, differing in size, shape (they are rectangular or square) and material, but the best Japanese tamago - yaki - nabe - are copper, coated on the inside with tin.

Abura kiri is a special tray used in Japanese cuisine to carry deep-fried foods. Consists of a bowl or flat tray, stand and paper napkin. Abura kiri (Fig. 3) is used simultaneously with special chopsticks (with metal tips) and an ami-jakushi ladle.

Agemono nabe is a pot with a very thick wall for deep frying food in oil in Japanese cuisine. Typically made from cast iron or brass. The thick walls ensure uniform heating of the oil in the pot. Donabe is another type of pot made from a special type of clay for use over an open fire in Japanese cuisine (Fig. 2).

RICE SPATULA Xiamoji is a flat spatula used for stirring rice and for mixing vinegar into rice when preparing sushi. Traditionally, xiamoji is made from bamboo or wood, and now also from plastic.

RICE TUNNER Hangiri is a round, flat-bottomed wooden tub or barrel that is used in the final stage of preparing sushi rice. Historically, khangiri is made from cypress wood and held together with two copper hoops. The diameter of this dish can range from 30 cm to 1 meter.

The most popular are frying pans with a flat, even and thick bottom, which provides uniform heating, with straight or slightly convex walls.

Takoyakiki - a frying pan for preparing takoyaki. Takoyakiki are typically cast iron and have multiple holes to make the traditional delicacy takoyaki, octopus dough balls.

4 Features of storage organization and quality control of raw material reserves

One of the many features of the national cuisine of Japan is the following requirement: products for preparing Japanese cuisine must be of the highest quality and first freshness.

The storage mode of goods must correspond to the properties of the goods provided for by the standards and technical specifications. Stocks of cereals, pasta, and salt should be stored in dry, clean, cool rooms. The air temperature in the room should not exceed 30 ° C, relative humidity - no more than 70%. Spices should be stored in clean, dry rooms at a temperature of 5-15 ° C and a relative air humidity of 65-70% and in compliance with the requirements of the commercial environment, since these products not only easily perceive foreign odors, but also transmit them.

Tea should be stored in closed closets in clean, dry, ventilated areas with a relative air humidity of no higher than 70%.

Chilled semi-finished products, culinary products and offal are placed on shelves in trays and on metal sheets.

The temperature inside refrigerated rooms or refrigerated chambers for high-quality storage of these products should not exceed 6 ° C, the relative humidity in refrigerated chambers when storing chilled meat in them should be in the range of 85-90%, chilled poultry meat - 80-85%.

Fresh fruits and vegetables should be stored separately in cooled, ventilated areas without natural light.

Soft drinks, fruit drinks and kvass are stored in storage rooms at a temperature of 2-12 ° C, beer - at 12 ° C, wines are stored at a temperature of 8-16 ° C

2. Technological part

1 Classification and assortment of hot dishes of Japanese cuisine

Soups. Recipes for making soups and stews in Japan are very diverse, as are the ingredients used. The Japanese themselves prefer first courses made from vegetables or seafood, but Japanese cuisine has plenty of soups made from meat and poultry.

Seafood soups are most often prepared using dashi, a broth made from seaweed and bonito flakes. In addition to dashi, chicken broth is often used in Japanese cuisine.

The two most famous varieties of Japanese soups are misoshiru and suimono. The first group includes soups, the obligatory component of which is miso. Other ingredients in misosiru include fish, seafood, tofu, noodles and daikon. Suimono, or clear soups, are prepared from poultry, fish, and meat. The first dishes in Japan are prepared immediately before serving. They are poured into deep plates, shaped like bowls, and eaten, oddly enough, with chopsticks; they are used to first select pieces of fish and vegetables, and then drink the broth directly from the plate.

In addition, Japanese cuisine has the following soups: butajiru/tonjiru, dangojiru, imoni, zoni, oden, shiruko.

Second courses. Second courses of Japanese cuisine are distinguished by great variety. Local culinary traditions involve the use of almost all types of fish, seafood, vegetables, rice and noodles in various combinations. The main methods of heat treatment - steaming, boiling in prepared broth, frying in a frying pan or grill - preserve the natural taste and aroma of the products, and the spices and seasonings used in the cooking process make the main courses very tasty.

In Japanese cuisine you can find both main courses that are quite familiar to Europeans, and original dishes, for example, nabemono. This dish is eaten in cold weather, and everyone sitting at the table prepares it themselves, using chopsticks to dip pieces of pre-cut food into a pan with boiling aromatic broth. Vegetarian dishes are very popular in Japan. They are prepared from cereals, vegetables and beans. But, of course, most of the second courses are made from fish and seafood.

Below are examples of several popular hot dishes in Japanese cuisine.

Tempura. Pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. Used as a base ingredient

fish, squid, shrimp, poultry, vegetables, respectively, the name of the dish usually consists of the name of the main ingredient and the word “tempura”, for example, “shake tempura” - salmon in batter.

The “battered” cooking method was borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside Asia.

Kushiyaki and yakitori. Products skewered in small pieces on a wooden stick and grilled. Prepared from a variety of fish and seafood, shrimp, quail eggs, chicken meat, chicken entrails (hearts, liver, stomachs), beef, vegetables. There are quite a few varieties of kushiyaki, depending on the ingredients and preparation features. The word “yakitori” (translated as “fried poultry”) refers to skewers of chicken or chicken entrails with vegetables. There are specialized catering establishments that serve kushiyaki and yakitori, called "yakitoriya".

Sukiyaki. Thinly sliced beef (sometimes also pork), green onions, mushrooms, udon, Chinese cabbage, boiled in a cauldron. The peculiarity of this dish is the method of preparation and consumption - it is prepared by the diners themselves. A pot is placed on the table on a hotplate that maintains the required temperature. Guests themselves put the food into the cauldron (loosely enough so that it is properly cooked), and after achieving the desired degree of doneness, they take pieces of food, dip them in the sauce and eat. Usually the process is repeated several times until all guests are satisfied.

Tonkatsu. Pork chop fried in breadcrumbs. The pork is dredged in flour, dipped in beaten egg, then rolled in breadcrumbs and fried well in a frying pan with plenty of oil on both sides. As a separate dish, tonkatsu is served cut into slices to make it easier to eat with chopsticks. Finely chopped cabbage, salad, vegetables, regular or special sauce are traditionally used as a side dish.

2 Features of the technology for preparing hot dishes of Japanese cuisine and their modern design

Japanese dishes are prepared in special frying pans, donabe pots (Fig. 2) and agemono nabe. Deep-fried dishes are served on a tray called abura kiri. European and more exotic utensils (in particular, tagine) are also used for cooking.

Japanese chefs love to grill because the dishes prepared in it are attractive and appetizing; in addition, the products do not require special preparation, and sauces and seasonings are served directly on the table. In the grill, everything is cooked quickly over high heat, and therefore the external, i.e. the beautiful side, for example of fish, turns out crispy, while the inside remains soft and juicy, preserving the aroma of the product.

The taste of fried foods largely depends on how they are prepared: in breadcrumbs, flour or dough, as well as on the quantity and quality of oil and the correct temperature. When frying in a frying pan, use only vegetable oil. To preserve the aroma and taste of meat and vegetables, they are fried, stirring constantly. In this case, all products are cut into equal pieces so that they are ready at the same time. When cooking in a frying pan, meat or fish are usually first marinated in various sauces or poured over them during the frying process.

Finally, another classic Japanese cooking method is simmering in various types of broth. Such dishes warm you up and restore your strength well. They are usually served boiling, in ceramic dishes, and guests are often asked to serve themselves. Utensils for Japanese cuisine are very diverse; their common feature is the desire for elegance and aesthetic appearance. For plates, bowls, and gravy boats, special importance is attached to the convenience of holding the dishes in one hand. The shape and color of Japanese dishes can be very diverse. The following types of utensils and accessories are mainly used in Japanese cuisine:

Soup bowls. For dishes with a large amount of liquid, mainly for soups, deep round bowls are used, reminiscent of large bowls or European salad bowls, with a lid made of the same material as the bowl itself.

Bowls. Deep, round, lidless bowls, usually below a soup bowl, can be used for rice, noodles, or salads. One of the types of Japanese bowls - tonsui - is a deep round bowl of a very characteristic shape: its edge in one place forms a protrusion, as if continuing the surface of the bowl upward. Rice bowls are usually round, often shaped like an inverted cone.

Dishes. Plates can be of a wide variety of shapes. They are made either slightly curved, but without a clearly defined edge at the edges, or have a low, but almost vertical edge. Plates with internal partitions can be used - they can be convenient for serving a dish consisting of several unmixed ingredients or for simultaneously serving a dish along with the sauce intended for it.

Wooden coasters. Sushi, rolls, sashimi and some other dishes are often served on wooden stands. Sometimes the stand is simply a flat piece of wood, but stands of complex shapes are also used, for example, a small “bridge” or “ship” made of wood. Woven wooden meshes are also used.

Food sticks. Basic cutlery. Chopsticks are extremely versatile and are used as a universal device for eating any food. (Fig.4.).

Spoons. The only type of spoon used in traditional Japanese cuisine is a deep spoon, usually ceramic, used to eat soup or soup broth. The spoon is quite massive; it is often served on a ceramic stand.

Gravy boats. Small rectangular or round bowls 2-3 cm high, with flat edges. Designed for pouring and mixing sauces and then dipping pieces of food into them, for example, sushi, the shape is subordinated to this particular purpose.

Teaware. Japanese teapots usually have a spherical, flattened shape, or the shape of a flattened sphere with a cut off lower part. The handle of a traditional teapot is located at the top and is attached to the teapot by two ears located on opposite sides of the lid; there are also teapots with a straight handle made of the same material as the entire teapot, protruding to the side. In addition to traditional materials, Japanese teapots can be made from such an uncharacteristic material for teaware as cast iron. Japanese bowls have either almost the same height and diameter, or the height is greater than the diameter. Sometimes tea is drunk from very small bowls that hold no more than 50 ml. The cups are cylindrical or barrel-shaped, without handles.

Sake dishes. A typical sake jug is shaped like a vase, tapering at the top and then having a short, cone-shaped flare at the top. Ceramic or porcelain shot glasses, no more than 30 ml in volume. They are divided into two main types: edema and guinomi. The first have the shape of an opening bud and can be very wide, almost flat; they are used on ceremonial occasions. The second - an ordinary small cup with vertical walls - is considered more everyday.

Appropriate presentation of food is an integral part of national aesthetics. For decoration, live tufts of grass, flowers or their artificial substitutes are used - strips of green film resembling fresh algae, plastic flower buds.

3 Menu creation

Cold dishes and snacks

Daikon salad (150g.)

Assorted vegetables (150g.)

Pickled vegetables with soy sauce, garlic and chili (150g.)

Sushi with crabs and caviar (150g)

Hot appetizers

Mini beef steaks with mirin Japanese style (100g.)

Soybeans fried with chili and sesame oil (150g.)

Bean paste pancakes with Japanese chicken (150g)

Hot dishes

Miso soup with chicken, leek, bamboo shoots and ramen noodles (200g)

Pork in sweet and sour sauce subuta (200g.)

Fried scallops with cream sauce miso (100g)

Shrimp with pineapple in teriyaki sauce (200g.)

Salmon in maple syrup and ginger (150g.)

Fried beef with red peppers, mushrooms and oyster sauce (200g.)

Boiled rice (150g.)

Fried vegetables (150g.)

Japanese-style oven-fried potato sticks (150g.)

Japanese bean cookies (150g.)

Cream caramel with lemon grass, chili, sake and anise (150g.)

Caramelized Sweet Potatoes with Molasses and Black Sesame

Flatbread with honey and sesame in syrup (150g.)

Hot drinks

Gyokuro (150g.)

Kabusetya (150g.)

Gemmaitya (150g.)

Cold drinks

Fruit compote with spices and sake (250g.)

Minral water (200g.)

Ebisu (200g.)

Happoshu (200g.)

3. Practical part

1 Drawing up technological and technical-technological maps

I approve

Head of the enterprise

FULL NAME. Shibalkin Y.A.

Name of dish (product): "Vegetable and seafood tempura"

Scope of application: restaurant

List of raw materials: Shrimp, salmon fillet, smoked eel, squid, eggplant, onion, curly parsley, egg yolk, shiitake mushrooms, dry nori seaweed, tempura flour, frying oil, daikon, grated ginger, soy sauce.

Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for preparing dishes comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.

Name Name of bookmark for 1 serving, g Bookmark norm (net), kg gross netto 10 servings shrimp 30,300.3 salmon fillet 1221,101.1 smoked eel 20,200.2 squid 20,200.2 eggplant 35,300.4 onion 24,200.2 curly parsley 10,100.1 yolk egg 10100.1 shiitake mushrooms 15150.15 dry noria seaweed 10100.1 tempura flour 1001001 frying oil 3003003 daikon 10100.1 grated ginger 550. 05 soy sauce 10100.1 Yield 700

Cooking technology.

Prepare products for immersion. Remove the heads and esophagus from the shrimp. Cut not very thin, but not too thick slices of squid, salmon and eel. Divide a small piece of eggplant with several deep cuts and secure them with a toothpick. Use another toothpick to pierce the onion circle so that it does not fall apart during frying. Cut a star in the shiitake hat. Place the pan with vegetable oil on low heat until it heats up to 180 degrees. As a result, it should not boil strongly, but barely noticeably. For the batter, pour 100 grams of tempura flour into a bowl, add the yolk.

First roll all seafood and vegetables, seaweed and a sprig of parsley in the remaining tempura flour, then in batter - and deep-fry (it takes a minute or two).

Served in a portioned plate. Serving temperature 70°C.

Organoleptic indicators.

Appearance:

Crispy salmon fillet in pastry.

Yellow with a golden tint.

Consistency:

Crispy.

Taste and smell:

The taste is pleasant, slightly salty.

Head of the enterprise

FULL NAME. Shibalkin Y.A.

Technical and technological map

Name of dish (product): "Udon with chicken"

Scope of application: luxury restaurant

List of raw materials: Udon noodles, chicken fillet, sweet pepper, green beans, pak choi salad, mini corn, soy sprouts, vegetable oil, soy sauce, oyster sauce. Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for preparing dishes comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.

Name Name of bookmark for 1 serving, g Bookmark norm (net), kg gross netto 10 servings udon noodles 1501501.5 chicken fillet 1251251.25 sweet pepper 25250.25 green beans 25250.25 pak choi salad 40400.4 mini corn 25250.25 soybean sprouts 151 50.15 vegetable oil 25250.25 soy sauce 15150.15 oyster sauce 15150.15 Yield 460

Cooking technology.

Cook the udon noodles until tender, following the instructions on the package, drain in a colander and set aside. Cut beans, peppers and corn into large strips, cut pak choy leaves lengthwise.

Cut the chicken fillet into small pieces and fry in a deep frying pan in oil for about five minutes until cooked. Add all the vegetables except the pak choy to the pan and fry well over high heat, stirring, for about three minutes.

Add the prepared noodles to the chicken and vegetables, mix and now put the pak choi in the frying pan. Pour in the oyster sauce, mix gently again, being careful not to turn it all into mush, and then add the soy sauce. Serve immediately.

Requirements for design, submission and implementation.

Organoleptic indicators.

Appearance:

The noodles and vegetables have a slight hint of soy and oyster sauce. At the same time, the vegetables look lightly fried, retaining all their beneficial properties.

The color of the main ingredients is light tones.

Consistency:

Soft, tender chicken and vegetables.

Taste and smell:

The taste of the dish has a spicy aroma of soy and oyster sauces, and the smell of fried chicken.

Quality and safety indicators.

Physico-chemical and microbiological indicators that affect the safety of the dish meet the criteria specified in the appendix to GOST R 50793-95.

Public catering, cooking, products sold to the public, general technical conditions.

Technological engineer Signature Full name

Responsible executor Signature Full name

Head of the enterprise

FULL NAME. Shibalkin Y.A.

Technical and technological map

Name of dish (product): "Japanese Pilaf"

Scope of application: restaurant

List of raw materials: Round rice, beef, bell pepper, boiled ham, chicken egg, soy sauce, ground red pepper, onions, cucumbers.

Cooking technology.

Rinse the rice with warm water. Pour into a saucepan, pour 2 cups of fresh water over the rice, put on high heat, and bring to a boil. Add a little salt, reduce heat to low and cook until tender for 15 minutes. Remove the rice from the heat, cover and leave in a warm place.

Pour the egg into a bowl, add half the soy sauce. Beat with a whisk until smooth and fluffy. Heat the frying pan. First pour 1 teaspoon of vegetable oil into it, heat it, and then add the egg mixture. After 1 minute, flip the pancake to the other side and fry for another 1 minute. Transfer the pancake to a plate. Then cut into long strips. Peel the onion, thinly cut into half rings.

Wash the pepper, cut in half, remove the core, cut the pulp into thin strips.

Wash the beef, cut into thin long pieces. Heat 1 tablespoon of vegetable oil in two frying pans. In one pan, fry the onion and sweet pepper (6 minutes), in the other, the beef (9 minutes).

Wash the cucumber and cut into strips. Cut the ham in the same way. Place fried onions, peppers and beef into rice. Add ham and omelette strips and stir. Pour in the remaining soy sauce and season with hot pepper. Add salt if necessary. Before serving, sprinkle with chopped cucumber.

Requirements for design, submission and implementation.

Served in a traditional round bowl. Serving temperature 65°C.

Organoleptic indicators.

Appearance:

The rice turned a soft brown color. Pilaf goes perfectly with colorful fresh cucumber.

The color of the pilaf changed due to fried meat and soy sauce.

Consistency:

Soft, tender meat.

Taste and smell:

The taste of the dish has a refined smell of meat, ground black pepper adds a piquant flavor to the whole dish.

Quality and safety indicators.

Physico-chemical and microbiological indicators that affect the safety of the dish meet the criteria specified in the appendix to GOST R 50793-95.

Public catering, cooking, products sold to the public, general technical conditions.

Technological engineer Signature Full name

Responsible executor Signature Full name

japanese restaurant hot dish

3.2 Drawing up algorithms for preparing hot dishes

Shrimp tempura.

Shrimp tempura is a delicate, amazing-tasting dish made from small pieces of food fried in a light batter. The secret to success is to use ice water and bring the oil to the right temperature.

Siyaki. It is a dish of different types of meat, shrimp and vegetables, seasoned with dry white wine.

3.3 Photos, schemes for preparing complex dishes

Japanese dish Mochi.

Ingredients:

*adzuki beans - 300 g

*glutinous rice flour - 250 g

*sugar - 150 g

*salt - 1/4 tsp.

*water - 3 cups

*corn starch - 50 g

Boil the beans in 2 cups of water for 45 minutes. When cooking, add 100 g of sugar. Place it in a blender and blend until smooth and thick. If the mixture is too thick, add a little water.

Combine the glutinous rice flour, remaining sugar and salt in a heatproof container. Add 1 cup of water and stir well.

Cover the container with baking film, leaving a small hole for air to pass through. Place the container in the microwave and set it to maximum heat for 3 minutes.

Remove the dough from the microwave and check it. It should be homogeneous, viscous and monochromatic, easily separated from the edges.

Leave the dough to cool while you form the bean paste into round balls.

When the dough has cooled, sprinkle a little cornstarch on the table, and also sprinkle your hands with starch so that the dough does not stick to your hands. Roll the dough into a wide rope and divide it into 8 equal parts.

Wrap each ball of dough in film to prevent it from drying out. The fact is that dough made from sticky flour dries and hardens very quickly.

Take one of the dough balls and knead it to form a flat round sheet. Place a ball of bean paste in the center of the sheet. Wrap the dough around the bean ball to form a bun.

Repeat with remaining pieces of dough. Your mochi dish is ready!

Japanese beef

Ingredients

*beef - 400 g

*white cabbage - 200 g

*onion - 200 g

*bell pepper - 200 g

*sesame seeds - 30 g

*vegetable oil - 50 g

*soy sauce - 20 g

Cut the beef into bars across the grain of the meat. The width of each bar is about 1-1.5 centimeters.

So now the meat is chopped and we heat the oil in a frying pan. Fry the beef on it until the liquid evaporates a little. Then add the onion.

Fry the meat and onions over fairly high heat until the color of the onions turns golden, add sesame seeds.

Then add chopped bell peppers and cabbage. Fry everything together for a few minutes.

Reduce heat and simmer until cabbage is completely cooked. Sprinkle with salt and pour soy sauce over the finished dish.

Glossary of terms

Okura - special barns in which rice was stored

Wasabi - spicy Japanese horseradish

Udon - flat or round noodles made from wheat flour

Soba - buckwheat noodles

Khasi - chopsticks for various dishes

Tonkatsu - pork cutlets

Kobugyu - marbled meat

Teppanyaki - table-brazier

Tofu - bean curd or bean cheese

Seyu - soybean sauce

Tamanogi - golden round onion

Hosonegi - white narrow and long bow

Daikon - white radish (large root)

Misosup - miso paste soup

Miso is a thick paste of fermented soybeans and grains, with the addition of salt and water.

Sushi - fish and rice

Sake - rice vodka with a low alcohol content (16-18°)

Shochu is a stronger vodka, a Japanese version of moonshine.

Mirin - sweet sake

Odori - fish and seafood that are eaten alive

Bento - lunch/dinner

Butajiru/tonjiru - misoshiru with pork

Dangojiru - soup with dango, seaweed, tofu, lotus root, other vegetables

Imoni - stewed taro root, a popular autumn dish in the northern regions of the country

Zoni - mochi soup with vegetables and sometimes meat, most often eaten on New Year's Day

Oden - winter soup of boiled eggs, daikon, konnyaku, stewed in clear dashi broth with soy sauce

Shiruko - adzuki soup with mochi added, served on New Year's Day

Suimono is a clear soup with a dashi base, soy sauce and salt.

Gyokuro - expensive Japanese green tea

Tamaryokucha is a Japanese green tea with a sharp, berry-like taste and a deep aroma of citrus and herbs.

Kabusetya - A type of Japanese sencha tea

Aratya - a type of green tea, unprocessed or coarse tea

Gemmaicha (brown rice tea), a Japanese green tea that is made from tea leaves and roasted brown rice.

Ebisu - Japanese beer

Conclusion

Mysterious and mysterious Japan has given us no less interesting unusual cuisine, which has been formed over thousands of years. We do not always understand the peculiarities of nutrition in Japan, its traditions and customs, but at the same time, many love and appreciate dishes prepared according to Japanese recipes, paying tribute to their beauty, taste and beneficial properties.

In recent decades, the Japanese have shown interest in European products. However, traditional dishes of national cuisine, which are based on rice, vegetables, fish and other seafood, are still preferred.

Fueling interest in Japanese cuisine, not only Japanese chefs, but also their followers in different countries open numerous schools and publish many books and brochures with recipes. Of course, today we can say with confidence that Japanese cuisine has gained one of the leading positions among other cuisines in Russia.

List of used literature

1.Tsuji. S. Japanese cuisine: Refined simplicity. - JSC BBPG, 2010.

2.Kemmizaki. C. Japanese cuisine. A practical guide to cooking. - AST: Astrel, 2009.

Dozmorov O.F. Everything is mixed up. I'm buying. - Moscow, 2010

Kruchina E. Japanese cuisine: main products and recipes // My business is a restaurant. - 2011.

Artemova E.N. Fundamentals of technology for public catering products: Textbook. - M.: KnoRus, 2008.

Bogusheva V.I. Technology of cooking: educational and methodological manual - Rostov n/D: Phoenix, 2007.

Krasichkova A.G. Japanese food. - St. Petersburg: Peter, 2007

Radchenko L. A. Organization of production at public catering enterprises: Textbook / Ed. 6th, add. and rev. - Rostov n/a: Phoenix, 2006.

Ratushny A. Technology of public catering products In 2 volumes - M.: Mir, 2007

Internet source website http://worldfoods/Japanese-cuisine/History/

Internet source website http://leit.ru/

Internet source Wikipedia http://wikipedia.ru/

Internet source http://restlook.ru/

Internet source http://sumosan.ru/

Internet source of sanitary standards http://docload.ru/

A country can be judged not only by the amount of minerals and other natural resources, not only by its sights and cultural values, not only by the character of its population and the beauty of its natural landscapes.

Your impression of the country you are visiting will be most vivid and imaginative thanks to the national cuisine of a particular state.

It is the culinary traditions and preferences of the country’s inhabitants, the food composition and the whole range of taste combinations that will make the appearance of the state truly magnificent and rich in your soul and imagination.

Only over a carefully prepared meal can one understand an entire people or nation. Only by drinking a cup of tea with a person and eating a bowl of soup with him can you understand what he is like by nature, what his soul tastes like.

Traditional Japanese cuisine is the most natural and healthy among the many representatives of Eastern cuisines.

Only here you will find such a variety of fresh vegetables, a large amount of seafood and special centuries-old traditions that are preserved by the modern generation of residents of this country.

Like any other cuisine in the world, Japanese cuisine has some specific features.

The first feature is seasonality

One of the main distinctive features of Japanese cuisine is seasonality. This phenomenon is widespread not only in cooking, but also in all other spheres of life of the country's population.

Depending on the time of year, the Japanese eat certain types of fish, rice, certain fruits and vegetables. Also, such a seemingly trifle as decorating dishes depends on the change of seasons. For example, Japanese people eat persimmons only in the summer, and tangerines in the winter.

The second feature is the cult of beauty

Japan is a country of great sages and philosophers, so the next feature of national Japanese cuisine is the cult of beauty.

Japanese cuisine is not just food and everything connected with it. This is a real art that teaches people to see the beauty not only of the contents of the plate, but also the beauty of the arrangement of food on the plate.

The change of seasons also plays an important role in this important aspect. It is seasonality that influences the way the dish is served, the cutting of vegetables and the table setting itself.

The change of seasons serves as a connecting thread through which breakfast, lunch and dinner of the Japanese nation turns into a single ceremony.

The third feature is the product composition

The menu of the average Japanese family is not replete with all kinds of ingredients. As a rule, the basis of Japanese cuisine is the same products, but this in no way prevents the food from being healthy and wholesome, varied and exotic.

“Everything ingenious is simple”; this principle fully applies to the characteristics of Japanese cuisine. They are indecently simple and ordinary, but at the same time alluring and mysterious.

The main Japanese products characteristic of their traditional national cuisine include the following components:

Beans
Fish and seafood
Sauces and other seasonings

However, this does not mean that the Japanese do not drink black coffee and do not eat pasta and meat.

The fourth feature is the cooking process

It is worth noting that the Japanese are very careful not only in the process of eating food, but also in the process of preparing it. To prepare certain traditional dishes, each housewife has special utensils and equipment.

Fifth feature - table setting

In Japanese cuisine, great attention is paid not only to the products and dishes that are prepared from them, but also to table setting, the choice of dishes and other utensils that may be useful at the table.

We will tell you in more detail about all the subtleties and details of Japanese cuisine in the following materials, because when talking about Japanese cuisine, haste is not the most reliable assistant.

"Japanese food"

Completed:

Checked:

Salavat 2009

1 general characteristics

2 Ingredients

2.2 Seafood

2.4 Beans

2.5 Other plants

2.6 Pasta

4 Characteristic dishes

4.1 Rice dishes

4.2 Raw fish dishes

4.3 Salads

4.4 Main courses

5 Serving

5.1 Composition, quantity and size of dishes

5.3 Serving order, arrangement of dishes on the table

6 Food etiquette

6.1 General meal order

6.2 Use of chopsticks

6.3 Rules for the consumption of individual dishes

General characteristics.

There are many opinions about what defines Japanese cuisine, since the everyday food of the Japanese has changed greatly over the past centuries, many dishes (for example, the almost national Japanese dish ramen) appeared in Japan in the late 19th - early 20th centuries or even later. In Japan, the term "Japanese cuisine" refers to traditional Japanese foods similar to those that existed before the end of the national retreat in 1868.

The most characteristic features of Japanese cuisine:

Using mainly fresh products, always of high quality. Practically no shelf-stable products are used, with the exception of rice and sauces.

A huge range of seafood used for cooking.

Seasonality of food.

Small portions. The amount of food is gained through a greater variety of dishes, rather than portion sizes.

Specific cutlery - most dishes should be eaten with chopsticks, some can be eaten with your hands, spoons are used extremely rarely, forks and knives are not used at all. For this reason, most dishes are served in small pieces that are easy to pick up with chopsticks and do not need to be divided.

The principles of food presentation and serving are sharply different from European ones. Greater emphasis is placed on the aesthetic appearance of dishes and the table as a whole than in European cuisine.

Specific table etiquette.

Ingredients

Ri c

It is the main ingredient of Japanese cuisine and the basis of nutrition in Japan in general. In Japanese, the word “gohan” (cooked rice), like the Russian “bread,” means not only a specific food product, but also food in general. For Japanese cuisine, the preferred varieties of rice are characterized by increased stickiness when boiled - when prepared from such rice, the dish has the structure of small lumps that are convenient to eat with chopsticks. Rice is prepared as a separate dish and is used as a component in the preparation of many “combination” dishes.

Seafood

Fish, shellfish, and sea animals in Japanese cuisine are the second most important component after rice. As a rule, during cooking they undergo only minor heat treatment (frying, steaming), and in some dishes (sashimi) they are simply included raw, soaked in vinegar or otherwise processed without the use of high temperature. Seaweed is also used in Japanese cuisine .

Soybeans

Soybeans were brought to Japan from China and are used in Japanese cuisine in various types:

Tofu (bean curd or soy cheese) is a nutritious base for many dishes.

Soy sauce is a seasoning that is extremely widely used.

Soy miso paste soup.

Fermented Natto Beans

Beans

Widely used in soups and as an ingredient for side dishes.

Other plants

Almost all cultivated and many wild edible plants are used in Japanese cuisine. In particular, carrots, cucumbers, cabbage, and lettuce are widely used. Specific plants - wasabi horseradish, white daikon radish, bamboo, lotus, sweet potato - are used for side dishes and making sauces.

Pasta

Noodles used in Japanese cuisine:

udon - made from wheat flour;

soba - made from buckwheat flour (usually with the addition of wheat).

Noodles are used in various dishes: soups, salads, as a side dish for fish and meat dishes. One of the popular dishes, both at home and in public catering, is ramen - noodles in meat or vegetable broth.

Meat

Meat (beef and pork) came to Japanese cuisine quite late from European and Chinese cuisine; it is used very limitedly and is considered more of a delicacy than ordinary daily food. However, meat is included in many dishes, usually borrowed, for example, ramen is often served with a piece of pork.

Dishes

Utensils for Japanese cuisine are very diverse; their common feature is the desire for elegance and aesthetic appearance. For plates, bowls, and gravy boats, special importance is attached to the convenience of holding the utensils in one hand, since, due to Japanese table etiquette, it is customary to hold these utensils in your hands when eating. The shape and color of Japanese dishes can be very diverse. Plates and gravy boats can be round, oval, rectangular, rhombic, or more complex shapes that imitate various objects, for example, in the shape of a boat or a leaf of wood.

For Japanese tableware there is no concept of a “dinner service”, that is, a specially selected complete set of the same type of tableware for a certain number of people; Dishes can be very different in shape, size and color; its diversity is one of the elements that forms the characteristic appearance of a Japanese table. However, sets of tableware are produced, for example, sushi sets, consisting of a plate and a gravy boat, made in the same style, or a set of bowls with or without a teapot. You can also find “Japanese tableware” on sale, but this is already a mixture of Japanese dishes with European traditions, which is uncharacteristic for Japan itself.

The following types of utensils and accessories are mainly used in Japanese cuisine:

Soup bowls

For dishes with a large amount of liquid, mainly for soups, deep round bowls are used, reminiscent of large bowls or European salad bowls, with a lid made of the same material as the bowl itself. The traditional European deep soup bowl with “borders” is completely uncharacteristic for Japan.

Bowls

Deep, round, lidless bowls, usually below a soup bowl, can be used for rice, noodles, or salads. One of the types of Japanese bowls - tonsui - is a deep round bowl of a very characteristic shape: its edge in one place forms a protrusion, as if continuing the surface of the bowl upward. This protrusion of the tonsui is convenient to hold. Rice bowls are usually round, often shaped like an inverted cone.

Dishes

Plates can be of a wide variety of shapes. They are made either slightly curved, but without a clearly defined edge at the edges, or have a low, but almost vertical edge. Plates with internal partitions can be used (for example, a small square or triangle in the corner can be “highlighted” on a rectangular plate, or the plate can be made “in one piece” with a gravy boat) - they can be convenient for serving a dish consisting of several unmixed ingredients or for simultaneous serving of a dish along with the sauce and/or spices intended for it, which are used “to taste.”

Wooden coasters

Sushi, rolls, sashimi and some other dishes are often served on wooden stands. Sometimes the stand is simply a flat piece of wood, but stands of complex shapes are also used, for example, a small “bridge” or “ship” made of wood. Woven wooden meshes are also used.

Food sticks

Basic cutlery. Chopsticks are extremely versatile and are used as a universal device for eating any food.

Spoons

The only type of spoon “legally” used in Japanese cuisine is a ceramic deep spoon, which is used to eat soup or broth from soup. The spoon is quite massive; it is often served on a ceramic stand.

Gravy boats

Small rectangular or round bowls 2-3 cm high, with flat edges. Designed for pouring and mixing sauces and then dipping pieces of food into them, for example, sushi, the shape is subordinated to this particular purpose.

Sake jugs

A typical sake jug is shaped like a vase, tapering at the top and then having a short, cone-shaped flare at the top.

Sake glasses

Sake glasses are ceramic or porcelain, with a volume of no more than 30 ml. They are divided into two main types: edema and guinomi. The first have the shape of an opening bud and can be very wide, almost flat; they are used on ceremonial occasions. The second - an ordinary small cup with vertical walls - is considered more everyday.

Stands

Stands for oshibori, as well as hasioki - stands for chopsticks.

Traditional materials for tableware are porcelain, ceramics, and wood (often coated with a highly resistant varnish that protects against drying out and cracking). In recent decades, plastic tableware has also become widely used, especially for bento containers.

Characteristic dishes

Rice dishes

Boiled rice (gohan)

The rice is washed clean, then poured with cold water, left to stand, then brought to a boil and cooked over low heat in a wide saucepan with a thick bottom, under a tightly closed lid. During cooking, only as much water is used as the rice should absorb, usually 1.25-1.5 volumes of dry rice. Unlike European cuisine, rice is cooked in unsalted water, without any seasonings, oil or fat. After cooking, the rice is carefully mixed with a special spoon or spatula, so as to turn the solid mass into separate lumps, but not to crush the grains. In Japan, rice is eaten every day, so automatic rice cookers are common, which provide the correct cooking mode for different types of rice and allow you to keep the cooked rice warm throughout the day.

As a separate dish, gohan is usually served in a deep cone-shaped bowl; it is often sprinkled with sesame seeds or a mixture of sesame seeds and salt right in the bowl. They eat rice with chopsticks, holding the bowl at chest level in their left hand.

Rice with curry

Boiled rice with a Japanese type of curry sauce, vegetables and meat.

Raw fish dishes

Seafood for such dishes is either not subjected to heat treatment at all, or such processing is kept to a minimum so as not to affect the natural taste of the ingredients.

Sushi

They are prepared from specially cooked rice and raw seafood. The form of sushi is very diverse; almost any seafood is used in preparation. There are two types of sushi. The first is sushi itself (nigiri, tataki and some others), which is a small, elongated lump of rice, on top of which is laid a piece of fish or shrimp; Some types of such sushi are wrapped in a strip of seaweed, which together with the rice forms a container filled with finely chopped seafood, caviar or vegetables on top. The second type is the so-called rolls, which differ in a fundamentally different method of preparation: rice and seafood are laid out in layers on a sheet of seaweed, rolled into a thin roll, which is then cut crosswise into small pieces with a sharp knife. Served on a flat plate or wooden stand, with wasabi horseradish, soy sauce and pickled gari ginger.

Sashimi

Thinly cut slices of raw seafood, usually fish, are served on a flat plate with a side dish of fresh vegetables, such as thinly sliced daikon radish. Like sushi, it is served with wasabi, soy sauce and gari.

Salads . Second courses

Tempura

pieces of food in batter, fried in vegetable oil. The batter is made from eggs, flour and ice water. The base ingredients are fish, squid, shrimp, poultry, and vegetables; accordingly, the name of the dish usually consists of the name of the main ingredient and the word “tempura”, for example, “sake tempura” - salmon in batter. The method of cooking in batter was borrowed from the Portuguese, who for a long time were practically the only trading partners of Japan outside Asia.

Yakitori

small kebabs, that is, products strung on a stick and cooked over coals. Prepared from a variety of fish and seafood, chicken, shrimp, quail eggs, chicken hearts, beef, vegetables.

Japanese Crab Casserole

500 g crab meat, 200 g hard cheese, 30 g sake, 30 g tomato sauce, 50 g butter, 1 parsley root, 1 celery root, 50 g carrots, 1 onion, 100 g ready-made fish broth, dill.

Peel the parsley and celery roots, carrots, rinse thoroughly with running water and cut into small pieces. Peel the onions, wash and finely chop. Place vegetables and roots prepared in this way in a heated frying pan and fry in pre-hot butter, pour in sake, add tomato sauce and a small amount of fish broth. Rinse the crab meat under running cold water, dry lightly with a towel or napkin, transfer to a pre-oiled hot frying pan, pour in the previously prepared sauce, sprinkle with finely grated cheese and bake in a preheated oven at moderate temperature until cooked. Serve the dish immediately after preparation, sprinkling with finely chopped dill.

Whitefish with apples Japanese style

500 g fresh fish, 3 sour apples, 300 g potatoes, 1 onion, 200 g butter, juice of 1 lemon, 100 g wheat flour, salt to taste, dill.

Peel the apples, cut out the core, remove the seeds. Peel, rinse and chop onions. Peel the potatoes, rinse thoroughly under running water, and cut into cubes. Place the apples and vegetables prepared in this way into a bowl pre-greased with softened butter and simmer until the food is completely cooked. Clean fresh fish from scales, rinse well with cold water, cut into fillets and beat each piece with a special hammer, then rub the fish with salt, place in a preheated and greased frying pan and fry until crispy and golden brown. Place the finished fish on a flat dish and cool. In a clean frying pan, soften the remaining butter, add pre-sifted wheat flour, finely chopped dill, sprinkle everything with lemon juice, mix and lightly sauté. Serve the finished fish with an apple-vegetable mixture, watering previously prepared lemon-flour sauce and garnish with dill sprigs.

Serving

Proper table setting is a separate, very important section of Japanese cuisine. The order in which food is placed on the dishes is also of great importance. The set table as a whole, as well as individual dishes, should be aesthetically pleasing and pleasing to the eye.

Composition, quantity and size of dishes

In Japanese cuisine, it is customary to serve food in relatively small portions so that the guest can be full without overeating. The size of the portions depends on the time of year (in winter there are larger portions than in summer) and on the age of the guests (young people have larger portions than older ones), and, of course, what exactly is served also influences.

Great importance is attached to variety: a richer table differs not in the size of the portions, but in the larger number of dishes. A full lunch includes rice, two types of soups and at least five types of different snacks (depending on the solemnity of the occasion and the capabilities of the organizer, their number can reach a dozen or even more). A minimum dinner party requires rice, soup and at least three types of appetizers. There is no concept of a “main course” in a Japanese meal.

Green tea is always served as an obligatory part of lunch. Tea is drunk before, during and after meals. In appropriate cases, alcohol is served, traditional look which is sake.

Table

Traditionally in Japan, people eat at a low table, sitting in front of it on the tatami in the seiza position (sitting on their heels with their back straight). For men in an informal setting, the agura pose (“Turkish style,” with legs crossed in front of you) is acceptable. You cannot sit lounging on the tatami, and you should not stretch your legs under the table. However, nowadays, at home, and, especially, in public catering establishments, people more often dine at ordinary European-style tables, sitting on chairs or stools.

Serving order, arrangement of dishes on the table

Traditionally, all dishes are put on the table at once. In this case, rice is placed on the left, soup on the right, seafood and meat dishes are placed in the center of the table, with pickles and marinades around them. Containers with sauces and seasonings are usually placed to the right of the dish for which they are intended. Small plates are placed on the right side, larger and deeper ones on the left. Sake is served in jugs, warmed up. Most dishes are at room temperature - the exceptions are rice, soups and some meat dishes.

When placing dishes on the table, they try to ensure that they form a beautiful composition. In particular, it is customary to alternate round dishes with rectangular ones, light ones with dark ones. If the table is not set

previously, the dishes are served in the following sequence:

Sashimi - served before any dishes with a strong taste, so as not to overpower the taste of raw fish;

Soup - usually served immediately after raw fish dishes, but it can be eaten at any stage of the meal;

Uncooked dishes of all types, sushi, rolls;

Dishes with a strong taste, with a lot of spices.

In some expensive Japanese restaurants, the ordered dishes are prepared by the chef from raw ingredients right in the presence of the customer. For this purpose, there is a workplace cook, with a frying surface and everything necessary for preparing and decorating dishes.

Food etiquette

General meal order

Before starting the meal, itadakimasu is pronounced (Japanese: いただきます?, “I accept with gratitude”) - an expression of gratitude to the owner of the house or the gods for the food, in use it corresponds to the Russian “bon appetit”.

Before eating, a damp, sometimes hot after sterilization, oshibori towel rolled into a tube is usually served. It is used to clean your hands before eating, but you can use it to wipe your face and hands both after and during meals, since some food can be eaten with your hands.

Traditionally, all dishes are served at the same time (in public catering, however, this tradition is usually violated), it is allowed (and considered decent) to try a little of all the dishes, and only then start eating “seriously”.

Traditionally, lunch begins with a small lump of rice. Then they eat a dish of raw fish, after that - soup, then the rest of the dishes. Rice and soups are perfectly acceptable to eat at any stage of lunch, alternating them with various snacks.

If a dish is served in a bowl covered with a lid, then after it is eaten, the bowl should be covered again.

At a home or formal dinner, some of the dishes (usually appetizers such as sushi, rolls, pieces of fish or meat, etc.) are laid out on common dishes, and each dinner participant is given a small plate on which he puts what he wants to try. Food from a common dish is transferred with chopsticks to a personal plate. It is not customary to pick up a common dish.

Neighbors at the table pour drinks for each other. It is not customary to pour yourself a drink. Toasts are not accepted in a traditional Japanese feast; drinking alcohol can be preceded by the word “kampai!” ("to the dregs!").

It is believed that the guest has not finished his meal while he still has rice in his bowl. Rice is eaten to the last grain. It is impolite to leave the table without finishing your rice.

While eating, you should not put your elbows on the table.

After finishing the meal, you should say gotiso: sama [desita] (ご馳走様「でした」?, “it was very tasty”) - this is an expression of gratitude for the treat (analogous to the traditional “thank you” in European etiquette).

Use palo check

Almost all Japanese dishes rely on the use of chopsticks. The use of chopsticks involves many etiquette subtleties. You can read more about this in the article Chopsticks. Here it is appropriate to note only some of the most essential rules for handling chopsticks:

Do not insert chopsticks vertically into food, especially rice. Do not pass food with chopsticks to another person, do not put it with your chopsticks on someone else’s plate. All these actions have an outward resemblance to the customs associated with the burial of the dead and wakes, therefore they are considered indecent during an ordinary meal.

Do not take anything in one hand with chopsticks.

Do not move the plates with chopsticks.

Do not point with chopsticks.

Do not clasp the chopsticks in your fist (this is considered an unfriendly sign, like a declaration of war).

Do not place chopsticks across the bowl.

Before asking for more rice, you should put down your chopsticks.

Rules for eating individual dishes

Dishes served in bowls (soups, salads, rice, ramen) are eaten while holding the bowl in the hand at chest level. You should not eat from a bowl standing on the table while leaning over it; it is believed that a person who does this “eats like a dog.”

Traditional Japanese soups are eaten in two stages: first, the liquid from the bowl is drunk (just over the edge), then the remaining solid pieces of food are eaten using chopsticks. Some soups are served with a deep ceramic spoon - in this case, the soup (or broth from the soup) is eaten with its help.

Rice is eaten with chopsticks, holding the bowl in the hand.

Ramen is eaten in the opposite order to soups - first eat the noodles, meat and other solid ingredients, then drink the broth from the bowl.

The noodles (ramen, soba or udon) are lifted from the bowl with chopsticks, placed in the mouth and sucked. The characteristic “squelching” sounds produced in this case are considered natural and quite decent, although in other cases making sounds while eating is considered ugly. Do not wrap the noodles around the chopsticks.

Sushi and rolls are served on a wooden stand, on which wasabi and pickled gari are usually laid out. The sauce is poured into a plate specially designed for this purpose; the wasabi can be placed in it and stirred with chopsticks. They take the sushi, turn it on its side, dip it in the sauce, while holding the plate with the sauce suspended in the left hand, and eat it. Gari served with sushi is not considered a seasoning - it is usually eaten between different types sushi so as not to mix their taste.

Sushi, rolls, and other dishes served in pieces are eaten whole at one time. Taking a bite is considered rude. If it is inconvenient to eat a large piece entirely, you can use chopsticks to divide it on your plate into several smaller pieces and eat them separately.

Etiquette allows men to eat sushi with their hands; women are deprived of this right - they must use chopsticks.

Special traditions surround the consumption of fugu fish. When ordering it, it is not customary to order something else from the food.

Bibliography

1. Khvorostukhina S.A. Secrets of Japanese cuisine. - M.: VECHE, 2004

2. Wikipedia is a free Internet encyclopedia.

3. Internet site “World of Japan”

4. Newspaper “Festive Table. By the mountain." 2007

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Introduction

In connection with the active introduction of market relations into the Russian economy, the development of such areas of activity that allow for the rapid accumulation of capital has acquired particular importance. Public catering is one of the few industries that allows you to get a complete production cycle at a low cost of fixed assets.

Today, when the culture of a healthy lifestyle is conquering people’s consciousness, Japanese cuisine is gaining more and more admirers, as it is associated with the concept of proper nutrition. The main advantage of Japanese cuisine is the preservation useful properties products from which food is prepared.

It is the freshness of the ingredients used that distinguishes Japanese cuisine from all others. The second most striking distinctive feature is the desire to preserve the original appearance of products as much as possible - so that fish, shrimp, vegetables and other ingredients used for preparing dishes have a recognizable appearance.

It should be noted that Japanese cuisine is rich in vitamins and minerals. Moreover, the calorie content of these delicacies is significantly lower than that of any, even the most tender poultry meat. According to the general recognition of nutritionists, Japanese cuisine is the healthiest for humans. In the fight against extra pounds or the fashion of fasting, people have reviewed many products and culinary recipes, but have not found lower-calorie and healthier food.

The positive attitude of consumers towards Japanese cuisine predicts the clear success of this direction, so the writing of this work is relevant.

The purpose of writing the course work is to consolidate theoretical knowledge on the technology of public catering products and acquire practical skills in the development of technology for preparing Japanese cuisine, competent execution of technological documentation and calculation of the nutritional and energy value of the developed Japanese cuisine.

To achieve this goal, it is necessary to solve the following tasks:

Study the history of the development and features of Japanese cuisine and characterize the main dishes of Japanese cuisine;

Describe the raw materials used in Japanese dishes;

Study the technological process of production, draw up technological and hardware-technological diagrams for the production of Japanese cuisine, draw up a costing card for the developed dish.

Develop technical documentation for the range of Japanese cuisine products.

When writing the work, the works of authors engaged in research in the field of technology of public catering products, as well as regulatory, reference and methodological literature on public catering were used.

Chapter 1. Features of the technology of preparing Japanese cuisine

1.1 History of Japanese cuisine

Exciting and unusual for a European, the world of Japanese cooking has a centuries-old history, its own traditions and customs. Therefore, before talking about the products, dishes and etiquette beloved by the Japanese, it is necessary to consider the history of Japanese cuisine, which goes back centuries.

The cuisine of any country is influenced by many features of the formation of a nation, from its origins and development to the present day.

The date of birth of Japanese cuisine is considered to be the moment when the Japanese began to cultivate rice. According to legend, it was brought to Japan in a cane staff by the rice deity Inarisama. This happened 2500 years ago. Rice was everything: food and money. Tribal leaders stored it in special barns - okura. Archaeological finds have shown that the ancestors of modern Japanese prepared their first dishes over a fire as far back as 10-5 thousand years BC, in the so-called Jomon period. The ancient Japanese came to the islands (the present islands) along a thin isthmus and initially also ate meat, like all other ancient people, but given the characteristics of the islands (and the poverty of game as a consequence) and the proximity of the sea, the settlers had to switch to seafood - fish, algae, shellfish and other inhabitants. This cuisine has had an impact on life expectancy - now the Japanese nation is considered one of the nations of long-livers. From their ancestors, the Japanese adopted the habit of eating fish (and other sea creatures) raw - it is raw fish that is included in such traditional dishes as sushi or sashimi. It would seem that when eating raw foods there is a possibility of picking up something undesirable, but wise ancestors foresaw this too - they eat the same sushi and sashimi, seasoning the food with wasabi - spicy Japanese horseradish. Wasabi is so hot that even a small particle is enough to feel a burning sensation on the tongue and palate for a long time.

In the VI-VIII centuries. AD China had a huge influence on Japanese cuisine, from where soybeans and green tea were imported in huge quantities. Chinese cuisine, more sophisticated than Japanese, was built on the principles of Buddhism, which is based on respect for any form of life. Therefore, meat was practically not used, since meat-eating was considered the gravest insult to animal life. This philosophy permeates the entire traditional Japanese menu until the 9th century, while the Tang dynasty was in power. Also from China came noodles to Japan, which come in three types: “udon” - flat or round noodles made from wheat flour, “soba” - noodles made from buckwheat flour and “ramen” - noodles cooked in meat or vegetable broth.

Later, during the Han era, Japan's golden age began, when culture, science and art actively developed over the course of 400 years. This also affected the kitchen. Thus, a special etiquette of behavior at the table was developed, and although the food itself was still mixed, an aesthetic principle had already appeared in the design of dishes and table setting. Later, during the times of the samurai, behavior at the table and the manner of eating became a real art, a detailed ceremony. Contact with Europeans, whom the Japanese considered barbarians, led to a significant increase in the variety of meat dishes, although, according to some extant literary sources, the smell of pork and beef could cause some Japanese to faint. But it was then that the Japanese came up with agemono and “Heavenly Food” - tempura, the model for which was Portuguese fried dishes. However, unlike Portuguese roasts, tempura is prepared with almost no oil and is not completely fried, which gives the dish a typically Japanese sophistication, lightness and tenderness.

1.2 Cooking technologymaindishes, culinary products of Japanese cuisine

In Japan, there is no classification of dishes accepted, as in Russia. In Japan, dishes are divided into cold and hot. Feature of Japanese cuisine: since the size of edible sea animals is usually small, there is no concept of a “main dish”. In addition, there is no division into changes - first, second, soups or cold and hot dishes. There is a beginning of the meal, its middle, and an end. Lunch can start with any dish, but green tea always accompanies lunch.

Although in Japan there is no usual division of foods into appetizers and main courses, a number of national dishes can be classified as appetizers. First of all, this is sushi (sushi) - small rice balls filled with fish and seafood. They are served with pickled ginger and wasabi paste, which emphasize the exquisite taste of sushi and also have a beneficial effect on the digestion process. Separately, they offer soy sauce. Sushi, contrary to popular belief, is prepared not only from raw fish, but also from smoked or marinated fish. They eat them with chopsticks (however, men can take the snack with their hands), whole or breaking off small pieces. Only fish should be dipped in soy sauce; the rice should remain dry.

Another popular Japanese snack is sashimi (sashimi). It consists of thinly sliced and beautifully served slices of raw fish and seafood. Sashimi is served with wasabi and soy sauce, often accompanied by daikon and other vegetables.

Japanese cuisine also has less exotic snacks. These include dishes made from freshly pickled vegetables (tsukemono) and a variety of mushroom dishes. Appetizers are served in small portions, giving great importance to serving and presentation of dishes. In Japan, snacks, like other dishes, are traditionally prepared from local ingredients, so different prefectures have their own special dishes. Particular attention is paid to the seasonality of products - it is believed that each of them has the most attractive taste only at a certain time of the year.

Salads in Japanese cuisine are prepared from various products: vegetables, fruits, mushrooms, rice, noodles, fish and seafood, poultry, and sometimes meat. Japanese salads differ from other national cuisines primarily in the way they prepare food. In particular, the cooking time of most products is minimal, which allows them to retain their natural taste and aroma, as well as most nutrients.

Another difference between Japanese cuisine is the unusual combination of products and the use of original seasonings, with the help of which the taste of familiar products changes beyond recognition. Common spices include soy sauce, mirin, vinegar, ground or pickled ginger, dried fish flakes, miso paste, and dried seaweed. All Japanese salads are usually quite light and low in calories, as are their sauces and dressings. Like other dishes, salads should be beautifully presented so as not only to fill you up, but also to provide aesthetic pleasure from eating.

The most common traditional dishes of Japanese cuisine are: Roll with vegetables. The cooking technology is quite simple. Finely chop the prepared cabbage, cut the cucumber and carrots into thin strips. Finely chop the lettuce leaf. A thin layer of rice is laid out on a sheet of nori seaweed. Then the filling is applied and rolled up into a roll. Portion mode in the form of small stumps. Served with wasabi and pickled ginger.

Roll with salmon (sakemaki). Distribute the rice evenly over the nori sheet. Place the salmon fillet in the middle of a layer of rice and roll it up. Cut into portions in the form of small stumps. Served with wasabi and pickled ginger.

Salad of daikon, ginger carrots and Chinese mushrooms. Cut a piece 6-8 cm long from the daikon, cut out the middle of it so that the thickness of the walls does not exceed 0.2 cm, and then make a vertical cut. Peel and wash the carrots, grate them with “Korean straws”. Mix grated vegetables with ginger powder and soy sauce, mash a little. Drain the honey mushrooms from the marinade. Season with sesame oil. Rub the daikon with salt, fill with the vegetable mixture, and place on a plate. Add honey mushrooms.

Soups are also present in Japanese cooking. Recipes for making soups and stews in Japan are very diverse, as are the ingredients used. The Japanese themselves prefer first courses made from vegetables or seafood, but Japanese cuisine has plenty of soups made from meat and poultry.

Seafood soups are most often prepared using dashi, a broth made from seaweed and bonito flakes. In addition to dashi, chicken broth is often used in Japanese cuisine.

The two most famous varieties of Japanese soups are misoshiru and suimono. The first group includes soups, the obligatory component of which is miso (fermented soybean paste). Other ingredients in misosiru include fish, seafood, tofu, noodles and daikon. Suimono, or clear soups, are prepared from poultry, fish, and meat (these products are pre-boiled and only then placed in a separately prepared broth). The first dishes in Japan are prepared immediately before serving. They are poured into deep plates, shaped like bowls, and eaten with chopsticks (they first use them to select pieces of fish and vegetables, and then drink the broth directly from the plate.

The traditional one is “Premier Broth” (“dashi”). Cooking technology: Place kelp in a saucepan with water and bring to a boil. As soon as the water boils, remove the algae. Add bonito shavings to the broth. Do not stir. When the broth boils again, remove the pan from the heat. Once the bonito shavings sink to the bottom, the broth is ready. Strain the broth through a fine sieve. The strained seaweed and dried bonito flakes can be used again for a less rich broth.

Japanese soup with egg and green onions. Bring the “premier broth” to a boil in a saucepan, add onions, mushrooms, salt and soy sauce. Boil for 2-4 minutes. Beat the egg. Slowly pour the beaten egg into the pan, stirring constantly to avoid lumps forming. Serve immediately.

It is impossible to imagine traditional Japanese cuisine without Miso soup. Bring the dashi broth to a boil. In a bowl, mix miso with a small amount of hot dashi, strain, and pour into the main broth. Cut the tofu into cubes, wash the mushrooms and cut into small slices, cut the wakame into strips, add everything to the broth. Bring to a boil, add soy sauce and serve.

Second courses of Japanese cuisine are distinguished by great variety. Local culinary traditions involve the use of almost all types of fish, seafood, vegetables, rice and noodles in various combinations. The main methods of heat treatment - steaming, boiling, in prepared broth, frying in a frying pan or grill - preserve the natural taste and aroma of the food, and the spices and seasonings used in the cooking process make the main courses very tasty.

In Japanese cuisine you can find both main courses that are quite familiar to Europeans (chops, cutlets, stews, fried fish) and original dishes, for example, nabemono. This dish is eaten in cold weather, and everyone sitting at the table prepares it themselves, using chopsticks to dip pieces of pre-cut food into a pan with boiling aromatic broth. Vegetarian dishes are very popular in Japan. They are prepared from cereals, vegetables and beans. But, of course, most of the second courses are made from fish and seafood.

Boiled squid. Peel the squid, cook for 3-5 minutes and cut into strips. When serving, sprinkle with herbs and garnish with a slice of lemon.

Mini shrimp kebab with Kaiso seaweed. Peel the shrimp, place in the marinade with orange zest, keep for 5-10 minutes, then stick on skewers along with squares of red sweet pepper and quickly fry.

Place Kaiso seaweed, skewers with mini kebabs on a plate, decorate with condensed marinade and a quarter of lemon. For the marinade with orange zest: mix all ingredients, boil, cool, leave for 1 day, filter.

The uniqueness of Japanese cuisine is perhaps most expressed in sweet dishes and desserts. Many of them are quite unusual. This applies primarily to desserts prepared according to traditional recipes, such as candied shrimp and sembei - rice cookies stuffed with nuts, fish and seaweed. Many Japanese sweets are prepared using red adzuki beans. Desserts, soups, pastes, ice cream are made from it, and sweet rice cakes manju are also stuffed with it.

Along with such exotic dishes, Japanese cuisine contains many desserts made from fruits: apples, pears, persimmons, plums. Fruits in caramel and sugar syrup are very tasty. The latter in Japan is prepared using agar-agar, a plant gelatin obtained from red and brown algae.

Traditional Japanese dishes are complemented by desserts borrowed from Chinese and European cuisine - confectionery products that are most often prepared in catering establishments in Japan.

Egg cake (Nishiki tamago). Hard boil the eggs, cool and peel. Rub the whites through a fine sieve and mix with 50 g of sugar, 1 g of salt and corn starch. Place the resulting mixture tightly in a metal rectangular or square mold. Mash the yolks, add 50 g of sugar and 1 g of salt and rub through a sieve. Set aside part of the resulting mass (about 2 tbsp), being careful not to destroy its granular structure. Place the rest of the egg whites in the mold, press down, and sprinkle the remaining fluffy yolk on top. Place the pan in a steamer, close the lid tightly and steam over medium heat for 15-20 minutes. Cool the finished cake, carefully remove from the mold, cut into 5 pieces. Place on a plate in the shape of a folded fan.

Roasted walnuts. Walnuts the shells are peeled, the skins are removed from the kernels (to do this, they are soaked for 10-15 minutes in hot water). The peeled kernel is scalded with boiling water, discarded, sprinkled with powdered sugar and deep-fried (in sesame oil), discarded and cooled. When serving, place in a heap in a vase or on a plate with paper napkins at the bottom.

Chapter 2. Development of recipes and technology for preparing culinary dishes of Japanese cuisine

2.1 Characteristics of the raw materials used in the preparation of the dish« Rice with liver and tangerines»

The course work will develop a technology for preparing a second hot dish. To prepare the “Rice with Liver and Tangerines” dish, traditional Japanese cuisine products are used. Below is the commodity characteristics of the raw material and its main technological properties.

Rice is an excellent source of complex carbohydrates and fiber. Fiber plays an important role in the digestion process, while carbohydrates serve as a source of gradually released energy necessary for the functioning of the human body. Rice contains a significant amount of carbohydrates in the form of starch and fiber - 72-90%, proteins - 12-16%, fat - up to 8%, minerals: potassium, phosphorus, iron, magnesium, manganese; vitamins of groups B, PP, and E. Rice cereal (GOST 6292-93): Quality requirements: white with various shades; the smell characteristic of rice cereals, without foreign odors, not musty, not moldy; The taste is characteristic of rice cereals, without foreign flavors, not sour, not bitter. Cereal moisture content is not more than 15.5%, good quality kernel 99.7% (for extra and highest), 99.4% (for I), 99.1% (for II), 99.0% (for III), infestation with grain pests stocks are not allowed, metallomagnetic impurity no more than 3 mg/kg.

Meat products are as integral a part of the Japanese diet as fish. The use of offal in traditional Japanese dishes in combination with rice is quite common. By-products are rich in B vitamins. Pork liver (GOST 19342-73): These are by-products of slaughter, which are internal organs in parts of the animal’s body that are not part of the carcass. They are intended for sale in retail trade, public catering networks, and for industrial processing. According to nutritional value and taste, they distinguish: by-products of the first category (liver, kidneys, tongues, brains, heart, udder, diaphragm, meat and bone tail of large and small ruminants and meat trimmings) and 2 categories (pork stomach, tripe, kaltyk, abomasum, lungs , heads, trachea, spleen, pig legs, beef fetlock joint, lips, ears, meat-and-bone pig tail).

Fruits occupy a large place in the Japanese diet. Citrus fruits, rich in vitamin C, are especially consumed. Tangerines (GOST 4428-82): Division into commercial varieties is not provided. Quality requirements: fruits must be clean, without mechanical damage, damage by diseases and pests, light orange or orange in color, green fruits are allowed, no more than 3/4 of the surface, with slight brown spotting with an area of no more than 20 mm. Fruit size by largest diameter must be at least 38mm.

Japanese cuisine uses legumes in large quantities. Basically, soybeans, beans and other legumes are a rich source of protein. In addition to being rich in protein, these foods also contain large amounts of vitamins and minerals. These nutritional qualities make them popular among vegetarians, of whom there are many in Japan. Canned green peas (GOST R 54050-2010): The grains are fresh, whole, with a thin and delicate shell, tender pulp, typical for a botanical variety in size and color, not damaged by pests and not affected by diseases.

Vegetable oil - the most popular of all types of vegetable oils. Rich in vitamins A, E, K, D , polyunsaturated fatty acids . It is an antioxidant and has a beneficial effect on the human immune system. ( GOST 52465-2005 ): Depending on the processing method and quality indicators, sunflower oil is divided into types: unrefined, hydrated, refined, non-deodorized, Finished deodorized. R refined e deodorized oils are transparent fresh, without sediment, with a taste like the taste of depersonalized oil, odorless, undesedorated - with the smell inherent in this oil.

It is impossible to imagine any cuisine in the world without spices. No art The cuisine of Japan is an exception. The dish being developed uses ground black pepper (GOST 29050-91): an unripe fruit with a fruit shell, quickly dried in the sun or over a fire. Dried pepper fruits are covered with wrinkled black or black-brown skin and have a round shape. The bitter-hot taste and strong aroma of black pepper are explained by its content essential oils in an amount of 1 to 2% and the alkaloid piperine - from 5 to 9%.

Table salt (GOST R 51574-2000): Edible table salt is an almost pure natural crystalline powder of sodium chloride (NaCl), consisting in its pure form of 39.4% sodium and 60.0% chlorine. According to quality, table salt is divided into four grades: extra, premium, 1st and 2nd grade.

Thermal culinary processing of products has important sanitary and hygienic significance. Food products, especially of animal origin, are contaminated with microorganisms that, as a result of thermal exposure, die off or become inactive.

In Japan, several main methods of heat treatment are used. All dishes cooked in a frying pan, grilled or deep-fried are called the same in Japanese - “fire-fried”. Japanese chefs love to grill because the dishes prepared in it are attractive and appetizing; in addition, the products do not require special preparation, and sauces and seasonings are served directly on the table. In the grill, everything is cooked quickly over high heat, and therefore the external, i.e. the beautiful side, for example of fish, turns out crispy, while the inside remains soft and juicy, preserving the aroma of the product. Grilled and garnished on a plate with various vegetables in appropriate colors, it looks as if it is in its element. In the grill they fry either on an open fire, such as our barbecue, or on a closed one - in electric fryers.

The taste of fried foods largely depends on how they are prepared: in breadcrumbs, flour or dough, as well as on the quantity and quality of oil and the correct temperature. When frying in a frying pan, only vegetable oil is used, but not olive oil, which the Japanese find too European in taste. To prepare dishes such as tempura, special mixtures of vegetable oils are used that do not become cloudy at high temperatures. To remove the smell from already used oil, several slices of potatoes are fried in it, which absorbs the unpleasant taste.

For frying in boiling oil, use a deep, heavy frying pan or deep fryer. When frying foods rolled in breadcrumbs, flour or starch in this way, they are first sprinkled with some kind of sauce. So-called dry frying, i.e. without oil, is mostly used for frying sesame seeds and seaweed. Fry them in a heavy frying pan, shaking it constantly, for no more than one minute. Sesame seeds, light or dark, are generally widely used in Japanese cooking. If the recipe does not specifically specify which ones to use, then light ones are always used. Roasted sesame seeds have a very strong and pleasant smell. Aromatic oil is made from sesame seeds.

Frying several products together is practiced relatively rarely, since large pieces or whole products are weakly imbued with additional aromas from the outside. Stuffing and stuffing are used much more often. This technology is rarely combined with others, except for finishing fried dishes on the burner.

Another classic Japanese cooking method is simmering in various types of broth. Such dishes warm you up and restore your strength well. They are usually served boiling, in ceramic dishes, and guests are often asked to serve themselves.

2.2 Calculation of the nutritional and energy value of a dish

The nutritional value of a dish is a complex concept that covers the fullness of the beneficial properties of the product (energy, biological, physiological value, digestibility, good quality).

The energy value of a dish is determined by the content of proteins, fats, and carbohydrates. Energy value is expressed in kilojoules (KJ) or kilocalories (kcal) per 100g. It has been established that when 1 g of protein or carbohydrates is oxidized in the human body, 4 kcal are released, 1 g of fat - 9 kcal.

The biological value of a dish is characterized by the presence of biologically active substances: essential amino acids, vitamins, macro- and microelements, essential polyunsaturated fatty acids. These components are not synthesized by the body's enzyme systems, cannot be replaced by other nutrients and must be supplied to the body with food.

Physiological value is the ability of products included in dishes to influence the digestive, cardiovascular, and nervous systems of a person and increase the body’s resistance to various diseases.

The digestibility of food products and dishes is expressed by a coefficient showing what part of the product or dish as a whole is used by the body. Digestibility depends on appearance, consistency, taste of the product, nutritional conditions, habits, amount of nutrients, age, well-being of the person, nutritional conditions. With a mixed diet, the digestibility of proteins is 84.5%, fats 94%, carbohydrates 95.6%.

To successfully develop the Japanese cuisine dish “Rice with liver and tangerines”, it is necessary to calculate the nutritional and energy value. Data for calculations will be taken from technical and technological maps for products, which indicate the rates of each ingredient for a given weight of the dish (gross weight, net weight in grams).

The energy value of a dish (product) is determined by the formula:

X= 4.0x B+4.0x U+9.0x AND,

where 4.0; 4.0; 9.0 - coefficients of energy value of proteins, carbohydrates and fats, respectively, kcal/g;

B, F, U - the amount of proteins, fats and carbohydrates, respectively, in the dish (product), g.

Calculation example: the amount of protein in a given amount of pork liver is determined. The protein content per 100g is determined from the Reference Tables of Chemical Composition recommended for use by the Federal Service for Surveillance on Consumer Rights Protection and Human Welfare. 100 g of liver contains 19 g of protein; the dish uses 75 g of liver, so the amount of protein is 14.25 g (75*19/100). This ingredient is subjected to heat treatment, so protein loss during heat treatment is determined according to reference data = 12%. Thus, the total amount of protein in the ingredient is 14.25*(100-10)/100=12.54 g.

The ingredient “Pork Liver” has no technological losses after heat treatment, so the final amount of protein in the ingredient = 12.54*(100-0)/100=12.54g.

The ingredient “Pork Liver” is taken into account in the yield of the dish, so the protein content is taken into account in the total protein content of the dish.

Thus, the amount of proteins, fats and carbohydrates is calculated for all ingredients in the dish. The result is entered into table 1.

The total amount of proteins, fats and carbohydrates in the dish is summed up.

The corresponding values are multiplied by calorie coefficients: (17.04*4)+(1.85*9)+(43.84*4)=260.17 kcal.

The dish does not contain ethyl alcohol, so the total calorie content of the dish = 260.17 kcal

The total yield of the dish is 200 g. Calorie content of 100 g of dish = 260.17/200*100 = 130.08

cooking dish japanese cuisine

2.3 Development of technological documentation for the dish being developed

Collections of recipes for dishes and culinary products, along with current industry standards and technical specifications, are the main regulatory and technological documents for public catering establishments. Collections of recipes for dishes and culinary products from different years of publication are used, but the most relevant are Collections of recipes for dishes and culinary products, 2009 and Collection of recipes for foreign cuisine, 2009.

In order to best meet consumer demand, food enterprises can develop new recipes for dishes and culinary products. Recipes for signature dishes are developed taking into account approved standards for waste and losses during cold and heat processing of various products.

They must have innovative cooking technology, high taste, original design, and a successful taste combination of products. For all dishes with new recipes and signature dishes, technological documentation is developed and approved by the head of the enterprise: STP, specifications, technical and technological flow charts.

The collection of recipes is used to guide the preparation of costing cards, which indicate the rates of input of raw materials, the yield and selling price of the finished dish, technical, technological and process cards.

Technical and technological maps are drawn up in the prescribed form, signed by the director, production manager and calculator and stored in the production manager’s file cabinet.

Technical and technological maps (TTK) are developed for new and branded dishes and culinary products - those that are produced and sold only in a given enterprise. The validity period of the TTK is determined by the enterprise itself. TTK includes several sections.

In the section “Name of product and scope of application of TTK” the exact name of the dish is indicated, which cannot be changed without approval; provide a specific list of enterprises (branches) that are given the right to produce and sell this dish.

The section “List of raw materials for making a dish” includes requirements for the quality of raw materials. Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOST, OST, TU) and have certificates and quality certificates.

The section “Standing standards, raw materials with gross and net weight, yield standards for semi-finished products and finished products” includes a description of the technological process, cold and heat treatment modes that ensure the safety of the dish, the food additives used, dyes, etc.

The section “Requirements for registration, serving, sales and storage” should reflect the design features, serving rules, and storage procedures (in accordance with GOST R 50763-07 “Catering services. Culinary products sold to the public.”

The section “Quality and Safety Indicators” indicates the organoleptic indicators of the dish (taste, smell, color, consistency), physicochemical and microbiological indicators that affect the safety of the dish.

The section “Indicators of nutritional composition and energy value” provides data on the nutritional and energy value of the dish, which is important for organizing nutrition for certain groups of consumers (dietary, therapeutic and prophylactic, baby food, etc.

Based on the technical and technological map, working documentation for the cooks of the enterprise is drawn up - a technological map. The technological cards indicate: the name of the dish, the number and version of the recipe, the rate of input of raw materials with gross and net weight per serving, and also provides a calculation for a certain number of servings or products prepared in boilers of a certain capacity, and the yield of the dish is indicated.

Conclusion

Currently, when the culture of a healthy lifestyle is conquering the minds of people, Japanese cuisine is gaining more and more followers in different countries, as it is associated with the concept of proper nutrition. Indeed, combining traditional foods (rice, seafood, vegetables, soy) with animal products and fruits has a beneficial effect on health. In all civilized countries, it is recommended to eat less animal fats, foods containing cholesterol, sugar and salt, and more containing fiber. And it is Japanese cuisine that meets such recommendations. And it's no surprise that everyday Japanese food is increasingly popular abroad, with sushi, miso, tofu and soba starting to be popular. Fueling interest in Japanese cuisine, not only Japanese chefs, but also their followers in different countries open numerous schools and publish many books and brochures with recipes.

In this course work, a hot second course of Japanese cuisine “Rice with liver and tangerines” has been developed. The introduction revealed the essence of the development of Japanese cuisine, its features and customs of the Japanese.

The first chapter examined the history of the emergence of Japanese cuisine and the features of the technology of preparing dishes and culinary products of Japanese cuisine.

In the second chapter, the raw material set is characterized on the basis of GOST standards, methods of heat treatment of products specific to Japan are indicated, and the nutritional value of the raw material set is calculated based on the chemical composition of the products included in the dish. Based on these data, the nutritional value of the finished dish was calculated, taking into account the loss of nutrients during heat treatment.

A technical and technological map has been compiled for the developed dish “Rice with liver and tangerines”. When drawing up the technical and technological map, waste and losses during the primary heat treatment of each type of raw material were taken into account. Based on the TTK, a technological map was developed. A technological diagram for preparing the dish was also drawn up, which was compiled indicating the sequence of all operations used in the process of preparing the dish. The selection of machine and hardware equipment necessary for preparing this Japanese cuisine was carried out.

Thus, we can say that the introduction of new dishes to the menu based on Japanese cuisine recipes is not only possible, but also necessary given the enormous interest in the culture and food traditions of the land of the rising sun that has arisen in modern society. The introduction of Japanese cuisine, characterized by low calorie content, balanced composition and interesting taste, will attract new consumers, which will undoubtedly affect the profit of the enterprise.

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