The culture of any people is revealed in his kitchen. After all, food is, perhaps, the first thing that appears in any society, is transformed over time, acquiring features characteristic of each stage of the development of the nation.
Korean cuisine is no exception. Probably the best-known Korean dish can be called kimchi – Korean pickled cabbage. Without him is unthinkable, no Korean meal. It fully reflects the theme of Korean food: “acute and tasty”. The oldest mention of this dish belong to the I Millennium BC since then, kimchi has not come out of the Korean diet.
Today in Korea holds an annual kimchi festival, which features over 170 varieties of this product differ in the amount of ingredients and the manufacturing region. There are several museums dedicated to him. The collective culture of Korea at the cooking kimchi is on the list of intangible cultural heritage of humanity by UNESCO.
In addition to kimchi, Korean cuisine is replete with various dishes of vegetables, meat, fish and, of course, rice. Due to the large amount of pepper it may seem that Korean cuisine exclusively red, but this is not so. Following the principles of Taoism and Confucianism, Korean dishes combine the five basic colors – red, white, black, green, yellow. It is their harmonious combination and makes Korean dishes Continue reading
About Pieve for the first time I heard from the father. In the war years this soup was a sort of magic wand when the then “record” and almost meshleba when the basis for tortillas served Gusarova flour. Although, in my opinion, the taste and even elegance is not inferior to Pieve European onion soups . invariably containing himself in Eastern flavor, you will hardly serves this soup in a restaurant or at a party. Not the, so to say, the scope on the background of pilaf. Laghman and other familiar Asian delicacies and splendor. Peevy because the image serves the poor. Yes, and I confess I tried pievu only in peasant homes. But since, as we know, necessity is the mother of invention, Pieva, with all the minimalism used in it products, brought this “Holy” to taste perfection. And just once I recommend to create this wonderful dish on your own, I hope, bursting from the abundance of products cuisines. You will not regret.
I must say, Pieva, like its European counterparts, has many variations. From “naked” soup in which the onions, oil and water to soup with tomatoes and even meat. We focus though on modest but not very “bare” form, to prepare Continue reading
The most interesting in South Korea, I thought the local cuisine. Korean food is unlike any other food in the world. This topic is poorly represented in Runet, so I will try to make its modest contribution to its coverage. So, first of all, Korean food is the variety of seafood:
Unique style of presenting food on the table. You order a “main dish”, for example, pork. And in addition you bring to 36 (in my experience) with small plates of snacks. These snacks you don’t pay. Edible but not all. -) Most of the starters are grass, different pickled or fried in spices. Herbs are not readily recognisable. Here’s how it looks in a fancy restaurant:
But because of the restaurant cheaper. Then got shot and fish. Fish is also a kind of Korean pickled and dried, as a result, some species are so strange taste that they have in the form of food does not work. But so many new sensations in the taste buds. -) Favorite Korean fish dish – those little dried fish, very salty and with big bulging eyes. They can be eaten as seeds, but many also do not eat. Fish is also in a tomato sauce, but let her look is not deceiving you – the taste is not the same that the Soviet gobies in tomato sauce. It is sharper and not at all sweet. Photo of tomato on the fish is placed on each side of whole fish:
But the Korean Continue reading