Dzakuuski: Russian cuisine in the Japanese edition

The Japanese, as very serious and scrupulous people, responsibly approach the preparation of Russian dishes in their restaurants. Blogger Inga melon_panda, who lives in Japan, was surprised to discover how thoroughly and lovingly the dishes familiar to us are described in a cookbook published by the Japanese. Although sometimes the Japanese essence still looks through…

Further from the author's words: "When we say that you need to try Japanese cuisine in Japan, do not forget that a lot depends on the cook. A dish of Japanese cuisine can also taste disgusting if it is cooked poorly, from bad products or with a violation of technology. It is all the more pleasant to see how subtly people work with an unfamiliar recipe, with a foreign culture. Recently, I was looking through books on bread in a bookstore, looking for the correspondence of Japanese publications with English-language ones. And what did I find!.."

Books by a Japanese cook on Russian cuisine. Once upon a time, you and I laughed at a translated edition on Japanese cuisine, where everything was distorted, including purely visually remotely similar hieroglyphs. It's nice to realize that not everything is so hopelessly bad where two languages and two cultures meet.

These cute books with classic recipes of Russian cuisine in Japanese and for the Japanese conquered me. I think for sure their author cooks perfectly, and I didn't even know about the existence of some dishes. Russian Russian cuisine To be honest, I didn't think that Japanese people could appreciate Russian cuisine at all, and I never had a desire to go to a Russian restaurant. But I would definitely go into such a one.

Sometimes, after all, the Japanese essence peeps through.

And this recipe, for example, is clearly in order to keep the focus of the Japanese reader's attention and adapt at least somewhere the usual daily rice. Where are the salmon flakes and where is the Russian cuisine?

And that's fine! Especially if we recall the complaints of compatriots about the lack of familiar dairy products in Japan.

I think it's not worth complaining about the fact that there are not enough products at all. You just have to search and do it.

Eggplant and zucchini caviar. It is rightly said that Russian cuisine in Japan is turning into "luxury", because one zucchini a little larger than a cucumber costs at least $ 1 in peak season (farmers can be found larger).

Maximum accuracy and truthfulness of recipes, understanding the very essence of the culinary method — that's what I like here!

Well, maybe sometimes only the letters are confused.

Pickle with beef and liver — I didn't know that.

I don't know such soup.

The author of the books is Kyoko Ogino, she is a traveler, the author of courses on the cuisine of different countries (Turkish, Spanish, Iranian, Indian), as well as the manufacturer of Varenya, which she sells at a very confident price.