Marinirani morski plodovi
Marinated Sea
Food
the picture of Japan without the story of saké, an alcoholic drink that is deeply in- terwoven with the life of this nation. With saké, rice wine, we learn from Mr Yoshifumi Kanno, First Secretary of the Embassy, that there are about 1,700 saké producers in Japan. Although the popularity of beer is threatening the long tradition of saké, the Japanese know how to preserve saké by talking about it. The most famous producers of saké have traditionally been in the prefectures of Kyoto and Kobe. This rice wine is made from short-grain rice, water and koji fun- gus. And just as winemakers describe their wines, so producers of saké describe the flavour as light, young and refreshing, but also strong, energetic, with a well-rounded and mature body. Aromas can be strong, complex, floral, elegant, restrained, mild etc. On the occasion of major ceremonies or celebrations, barrels of saké are opened by the wooden lid being hit with wood- en hammers. This symbolically represents the inviting good fortune. Saké is poured, using a special bamboo ladle, into square wooden measuring cups, Masu, which are made from a special kind of Japanese cy- press wood. We learn from our host that “the marriage of saké and Japanese cuisine is unbreakable”. That’s why four differ- ent types of this drink are served with lunch. Through a pleasant, light conver- sation we also learn about traditional good manners. The words Itadakimasu, before a meal, and gochisousama deshita, after a meal, are ways to express gratitude for the gifts of nature on the table, but also to thank the host and chef for the feast. Chef Haruki Morito presented a carefully prepared menu, and lunch could begin, having used hot washcloths to wipe our hands. Tableside conversations are part of a good atmosphere, and Ambassador Taka- hara knows how to be intriguing with in- teresting stories. We learn from him that, unlike other nations who use chopsticks to eat, the Japanese never turn the points of the sticks towards someone sitting op- posite. This is considered a threat, which is why they are placed in front of dishes, par- allel with the edge of the table and rest- ing on a small holder, one of the theories of this custom explains.
U NESCO includes Japanese cui- sine on the list of the intangible cultural heritage of humanity. Most of the world has fallen in love with sushi, but the full richness and importance of the gastronomy of the Land of the Rising Sun is only known to a few. Thanks to H.E. Japanese Ambassador to Serbia Juichi Takahara, we were given the opportunity to experience Japanese hospitality, try saké, hear unusual stories, see the beauty of the spread set out for guests, sample unique tastes and crack open the door to the rich culinary tradi- tions of Japan.
BONITO, TVRD KAO KAMEN Posebnom tehnologijom parenja, dimljenja, a potom du- gotrajnog sušenja na vazduhu i suncu od fileta bonita do- bija se „kacuobuši“. Tvrd kao kamen, renda se posebnom napravom na tanke listiće koji doprinose da se oseti onaj čuveni japanski peti ukus, umami. BONITO, HARD AS ROCK Using a special technique of steaming, smoking and then air and sun drying for a long time, fillets of high quality bonito are turned into ”Katsuobushi“ . Hard as rock, it is cut using a special device into thin shavings or slices that contribute to the sensation of that famous fifth Japanese taste, umami.
SAKÉ, RICE WINE
Omotenashi is a concept of hospitali- ty in Japan that combines the tradition of warm welcomes, understanding and re- spect for guests. We experienced all of that. However, it is impossible to imagine
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