Green Tea
Green tea is more commonly known simply as "Japanese tea”. Types of tea are commonly graded based on the quality and the parts of the tea plants used as well as their time of harvest and the way they are processed. After fresh green tea leaves have been collected they are steam-heated to stop the leaves breathing oxygen. Then they are pressed or rolled to make the leaves fine and before they are heated again until dried. This process helps Japanese green tea to develop its special and sensational flavor.
Although there are many types of green tea, Genmaicha is one of the most popular Japanese teas, a admixture of:
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Sencha, the most common green tea in Japan. This type of green tea represents the first month's harvest of sencha, producing a leaf of high consistency, rich emerald color and strong taste |
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Matcha, the best green tea in Japan, made from tea bushes. This kind of green tea is always used for the Japanese tea ceremony |
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Roasted Rice, made from roasted Japanese brown rice to enhance the tea’s taste and smell |
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Refreshment when exhausted and thirsty |
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Genmaicha is most common tea in Japan. Most of Japanese people drink it with their meal because it will greatly enhance the taste of the food |
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Green tea contains amino acid, vitamin B,C and E as well as Catechin to reduce cholesterol, blood pressure, diabetes and halitosis |
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Green tea is reported to have antibacterial anticancer properties |
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Do not drink green tea before bed time in larger quantities because its caffeine will affect the nervous system and may result in sleeplessness |
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Sashimi, the finest dish of the Japanese cuisine, is fascinating people with its culinary art and beautiful presentation. Not only is sashimi known as Japanese national dish; Japanese people also believe that sashimi is a special meal from God. Traditionally, sashimi requires meticulous work and precise procedures in every step, such as fishery, catching, processing, cooking, condiments, taste and food decoration.
Japanese people believe that raw fish is an elixir of life because it contains protein and omega-3 fatty acid. The latter is said to have a positive effect on many chronic disorders. Furthermore, the low level of cholesterol in some types of fish is beneficial to people’s health. The processing of raw fish does not allow any congestion. Immediately when fish is caught and cleaned, it will be deep-frozen already at sea at a temperature of -35?C, killing parasites and bacteria and keeping the fish fresh all the times.
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Most of raw fish comes from the oceans. Typically, saltwater fish is excellent in flavor and has a better nutrition values than freshwater fish |
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Cod-liver oil contains Omega-3 acids that play a crucial role in brain function as well as normal growth and development, remembrance, IQ and body immunity |
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Not only freshwater fish contain parasites or toxins but saltwater fish, too. When you would like to have raw fish please choose a clean restaurant of your trust |
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Keep raw fish in the freezer all the time and do not keep it longer than 2 weeks |
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Freeze raw fish at -20?C (-4?F) or lower temperature for at least 24 hours before it is prepared to ensure that parasites have been killed |
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Sushi and sashimi should be consumed within 2 hours after cooking for best taste and nutrition because healthy fish oil will be lost afterwards. Avoid instant sushi or sashimi because you cannot know how and when it has been produced |
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You need to ferment the fish before cooking and do not wash the fish and do not unfreeze it too early because it may diminish nutritional benefits and may negatively affect its taste |
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Cut raw fish when it is still slightly frozen for nice and easy slicing, and beautiful presentation |
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When buying sashimi or sushi at a shop, check that the chef and staff has clean hands or use gloves when touching fish to avoid infection |
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Consuming raw fish, old people, children, pregnant women and people with low immune system are at higher infection risk |
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