Food fusion of East and West

Ethnic Japanese characteristics have fresh ingredients and the processing of simple.Sushi and sashimi menu is a typical example of Sakura, the processing is very easy and simple.

As part of the culinary world, the country of origin which is located in East Asia is also very akulturasi experience or potential, known as fusion (fusion = merging). This concept is not only mixing two different culinary regions, also referred to the traditional food made more modern.


So, what happens when East meets culinary culinary with the West? The result is a fusion menu. This combination can produce a new taste, or may only enrich and complement the original. As an illustration, in this edition bring the recipe japanese fusion.

Form of fusion can be observed a few menus. Among other menu called flora Teriyaki beef and cheese is a blend of typical Japanese Teriyaki sauce with Mozzarella which is located in the cuisine. Meanwhile, the popular shitake mushrooms from Japan are also harmonious with the combined elements of Italy through the use of angel hair pasta (like spaghetti fine).

Menu called garlic noodle. How does it taste? Please taste and feel that the East and West can also be paired in the tongue of anyone. Apart from the creations that can be produced, Japanese cuisine is basically do not use ingredients from the spice seeds, such as pepper, such as containing the seeds of chili to be mashed.

Ethnic Japan also does not use ingredients such as sharp smell of garlic. Soybean is the main material processed food, and penyedap usually used as a fragrant bowl of cut-pieces or finely shredded. original flavor cuisine includes Japanese mirin, shoyu, hondasi (from fish), and vinegar.

Generally there are five main ingredients that must be entered sequentially in order sa-shi-su-se-so which is the abbreviation of sugar (Sato), salt (shio), vinegar (su), shoyu (seuyu: spelling for the first time of shoyu ), and miso (miso). Interestingly, according to sa-shi-su-se-so, sugar is a spice that is inserted first, followed by salt, vinegar, salty soy sauce, and miso.

In addition to these main ingredients, there are sogayaki with spices and ginger candied ginger. Other examples with the curry powder flavor as curry (Indian curry). Sake which is the general term for the typical Japanese alcoholic beverages also sometimes added in cooking. Gynecology maximum 20% alcohol. Drink that is known as rice wine has a characteristic aroma, taste with a little sweet and sour.

Other types of rice wine that is often added as a flavoring mirin is a Japanese cuisine. It's more sweet, with lower alcohol contents. Mirin is also used as a friend eat sushi.Pada making Teriyaki sauce and Tempura sauce, mirin can be replaced with a mixture of rice wine and sugar with a 3:1 comparison.

In the Kansai style of cooking, mirin is used after briefly heated to a vapor alcohol. Meanwhile, on the Kanto style of cooking, mirin is used directly without any previous treatment.