Gastronomske tajne Japana / Culinary secrets of Japan
Različite vrste sakea mogu se naći u različitim regionima širom Japana Different types of sake can be found in various regions in Japan
Šef Haruki Morito Chef Haruki Morito
Ispili smo sake sa našim dragim domaćinima Drinking saké with our dear hosts
Omotenashi
Beauty and harmony are the first im- pressions that arise at the sight of the food. Striking colours and tiny, very precisely cut and formed ingredients, as well as the re- alisation that there is a story behind every detail, almost prevents you from disrupting the harmony. As with the preparation, the serving of food is also an art form in Japan. Just as the ingredients follow each season, so the fine, decorative paper suggests rev- erence to the beauty of the seasons.
As our host, Ambassador Takaha- ra, is himself a connoisseur of Japanese tradition, he explains to us how impor- tant the order of layering flavours is to the preparation of food.“There are five important abbreviations for flavours that are like part of the Japanese al- phabet - sa, shi, su, se, so (sato, shio, su, seuyu miso), meaning sugar, salt, vinegar, soya sauce and miso – paste made from soybeans.”
The chef adds that washoku, an ex- pression meaning Japanese cuisine, in- dicates in a sophisticated way that sa- voury, sweet, sour and mildly bitter tastes are rounded off by the inexpli- cable umami taste that is known only to the Japanese. We sample and taste cherry to- matoes in a saké compote, tofu with miso paste, grilled duck and candied kumquats. The unfamiliar tastes de- light, while the dishes’ names are intrigu- ing! Marinated sea bream, yakitori chicken, teriyaki beef, shrimp tempura, sea bream and shiitake mushrooms, Dashi Broth, sushi with tuna, sea bass, salmon... Salty soya sauce, but also salt with green tea powder... Harmoni- ous and explosive tastes. Everything was ex- cellent, and that’s actually what gochisousa- ma deshita means, as the expression of good manners used at the end of a meal. After an unforgettable gastronomical and oenological experience, and pleasant conversation, we make our farewell greet- ings with a handshake and a slight bow, while Ambassador Takahara shows us an- other important aspect of Japanese tradi- tion. Above the door of the ambassadorial residence is fixed a stylised golden chrysan- themum flower, the symbol of the Japanese imperial family. The chrysanthemum is also a symbol of happiness, I say, and that’s what I felt at that moment.
is a concept of hospitality in Japan that combines the tradition of warm welcomes, understanding and respect for guests
Tanke nudle u želeu od agar agara s
kandiranim kumkvatom Thin noodles in agar agar jelly and candied kumquat
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