The culture of Japanese cuisine-fish processing in JapanFood culture in Japan is the most popular way of processing fish grilled with a little salt sprinkled on top. Lean meats such as fish except tuna Califoni, all the other fish can be processed in this way. Teriyaki is a fish by marinating the fish meat has bone boning by water soy sauce (Soy-sauce) and medium sized fat grilled Paninis.Sometimes people also boiled fish with soy sauce (Soy-sauce) or Miso or soy flour. There are many fat fish as cod is usually prepared in this fashion. Shrimp, crab, squid and white meat fish such as salmon are usually fried, i.e. the processing according to the dish of Tempura (shrimp, breaded, fried vegetables).The way Western-style fish processing as is meunière also appears in the Japanese menu, however the traditional Japanese dishes, prepared according to the way mentioned above.4. Contrast, soy sauce (shoyu, soy sauce) is used in Japan from ever?Shoyu (Sho is the word "compatible" to mean soy sauce, yu is the word "du" means "oil", "oil") began to appear in the menu in the middle of the Muromachi period (1333-1568), and at the end of the 16th century the Shoyu became popular with the Japanese.
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