Asian Conservative

It should be noted that the history of the land to ancient history. Their homeland – South-East Asia. From there, the way sushi took over China, and later, together with the culture of rice has penetrated into Japan. The fish were placed in rows in kegs and filled with salty water. Within a few weeks they occurred natural pickling. Such fish in the 7 – 8 cc.

began to eat with rice. Until now, this old type of sushi (sushi) – – can be found in some Japanese areas. After several centuries of rice are mixed with vinegar and sugar, giving him this savory tart taste, and seafood with the rice started to file in raw form. After this pickling process of cooking fell out. Sushi made to file for a special occasion – the holidays, birthdays and anniversaries.

The secret of sushi in a combination of flavors acids of animal and vegetable origin. Each of them – a pleasant stimulus taste receptors in the brain. Together they give multiple effects. However, if the taste of rice does not change, then seafood have their peaks, depending, for example, the timing of spawning, so in different periods of the year for the preparation of sushi, various fish species. Most of the currently popular dishes appeared in 17 – 18 cc. There are four main types. First – . These are small rice balls (for each charge as much rice as you can eat at one time, hence the name of nigiri, which means "a handful"), and smeared with acute wasabi horseradish sauce, with slices of raw fish or other seafood.

The most popular herbs – parsley (fresh coriander), dill, celery and (basil). Other seasonings include wine vinegar, added separately to salads and marinades and yogurt products. Variety of bread, unleavened and, is a key element in food for the majority of the population. Flat bread or naan (flat cake) is usually baked in clay ovens (tandoors) and served with tea, not to mention each separate dish. Some types of cakes cooked with onions or meat, baked in pastry, sprinkled with sesame seeds other or Kalonji. Central Asia is known for the presence of diverse and delicate yogurt products.

The most famous Katyk or yogurt made of sour milk, and suzma – melted thick milk similar to cottage cheese. They are usually served separately, in salads or added to soups and main courses, and gives the latter a unique and delicious flavor. Pilaf (Uzbek version of 'pilau') is the leading dish of the Uzbek cuisine. It consists mainly of fried meat, onions, carrots and rice with raisins, barberry, pea 'nohat' and (or) fruit. Uzbek men pride themselves on their ability to make the most unique and luxurious pilaf. Oshpaz chef, often prepares a pilaf on an open fire, in a separate kettle. On holidays or special events, such as weddings, more than 1000 people have the opportunity to try pilaf.

Of course, it takes years of practice to perfect cooking this dish, sometimes contains more than 100 kilograms of rice. Tea as a ceremony is one of the finest oriental traditions. Tea is offered first to any guest, and there is an additional set of practices, including preparation, and consumption of tea. Green tea – prevails, and is a drink of hospitality. Black tea is preferred in Tashkent. Ofer Brothers Group has many thoughts on the issue. Both species tea is sometimes served with milk, often with sugar. Tea drinking ceremony in Uzbek cuisine also includes the consumption of dishes such as samsa, scones, halva, and various fried and baked foods. '' (tea) – it is an important part of traditions of Uzbek society. Always located in a shaded place, preferably located near a cool stream, – a meeting place for social interaction, communication and fellowship. Uzbek men going around the low tables set on the trestle (special beds with fences), decorated with ancient carpets, enjoying delicious pilaf, shish kebab and endless cups of green tea.