Japanese food covers a much wider spectrum than most people realize. The raw fish, called sashimi, do not dominate the menu. Japanese cuisine is characterized more by methods of cooking than by particular flavors. There are soups, steamed dishes, raw salads, dishes cooked at the table, deep-fried and quick-fried foods as well as boiled and pickled dishes. There are some complicated recipes and also artful blends of seasonings, but the Japanese generally prefer a stylized minimalist presentation.

The Japanese respect and value freshness above all, so the integrity of each ingredient is enhanced by very few strong condiments or spices, on a little soy sauce, perhaps some grated mooli (white radish) and subtle seasonings such as bonito flakes and some delicate herbs. The strongest condiment used regularly is wasabi.

In the 16th century the Portuguese introduced beef-eating to Japan and this became sukiyaki: finely sliced grilled or barbecued beef served with piquant dips. Japanese foods fried in batter are called tempura and are also of Portuguese origin. Noodles are one of the many dishes of Chinese origin, adopted by the Japanese in the 7th century.

** Asian Recipes **

Some mixtures can be blended more quickly, easily, and uniformly if the cook stirs in only one direction. However, save for the negligible influences of human physiology and geodynamics, it doesn't make a hoot of difference whether you stir clockwise or counter-clockwise (unless you believe in that old superstition that stirring counterclockwise brings bad luck).

Human physiology? Because of the anatomical design of the arm and hand (as well as force of habit), the vast majority of right-handers can stir more adroitly in a clockwise direction. The opposite is true for left-handers. Because right-handed chefs and recipe writers outnumber their southpaw colleagues by about nine to one, one can understand why the "stir clockwise" commandment became engraved in many cookbooks.

Believe it or not, geodynamic factor called the Coriolis force affects the ease of stirring - but again, to a minuscule degree. The rotation of the earth as it pirouettes through space creates an interesting phenomenon: Vortexes such as kitchen sink whirlpools and tropical storms generally spin counterclockwise north of the Equator and clockwise on the lower half of the planet (unless the body of liquid or gas has strong counter-currents that could give the incipient vortex sufficient momentum to start swirling the wrong way). Ergo, a counterclockwise circular force - albeit minute - is exerted on the fluid food in a bowl in a Northern Hemisphere city like Cleveland or Copenhagen. This bonus power imperceptibly increases the velocity of the whirling mass if the Northern Hemispherean is stirring counterclockwise. Conversely, one who follows the "stir clockwise" superstition has to expend more energy - perhaps the equivalent of one calorie per century.

** Food and Culture **

Curry is one of the most popular dishes in Japan. It contains many kinds of spices, vegetables and fruit essences. Japanese curry is usually thicker than curry found in other cuisines. It is served in different forms, for example rice and udon. It's healthier too because there is no coconut milk used when making Japanese curry.

Japanese curry is like stew or gravy, and is served with rice which is appropriately called curry-rice. The ingredients usually consist of potatoes, onions, carrots and any type of meat.

Some curry sauces are made from over 20 varieties of spices and vegetables with no coconut milk used. Vegetables such as onions and carrots are cooked well until disintergrated into the sauce, making a thick and nutritious gravy. It is tasty and well-balance meal that is Japan's favorite and is very popular among people of all ages.

Today, a poll taken in Japan indicates that 95 out of 100 people name curry as their favorite food. It is also the number one favorite home cooked dish in Japanese households. Japanese curry (cumin spice) is believed to help fight brain diseases by enhancing an enzyme that protects brain cells from oxidative damage.

** Asian Online Recipes **

Known worldwide as aubergine, eggplant, brinjal, melanzana, garden egg and patlican. This vegetable is available all year round. For more on eggplant, pls visit here.

Fine powder made from cereals or other starchy food sources, flour is an ingredient used widely in many foods. To know more about using flour in your cooking, please visit the following -

Types of Flour
Buying and Cooking with Flour
Flour and Nutrient
Medical Uses and Benefits of Flour

For the home cook, holiday meals are like juggling acts. You have to coordinate multiple courses, cope with limited refrigerator and oven space, and play host to a house full of expectant guests, all while running against the clock. Here's how to orchestrate Thanksgiving and Christmas meals with minimal stress. Remember the key to timing any meal: Don't try to do it all at once. Prioritize, plan, prep and most important....have fun.

The Big Thanksgiving Meal
The Christmas Meal Two Ways

For more cooking guide and recipes, please visit us here.

There are two distinct types of shrimps which can be used for cooking. The seawater and those that are farm-raised. For short article on the difference between these two types of shrimps, please click here.....