Know About Japanese Cuisine

Japanese cuisine regularly used more than thirty species of algae and many processed products. Most algae are unusually high (50%) carbohydrate, helps digestion.

Besides algae are rich in iron, calcium, phosphorus, iodine, and vitamins A and C. The algae and their products usually are sold in dried form. Whenever you are feeling hungry and want food to get delivered to your place then you can go for the services of irashai booking online.

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Japanese food is hard to imagine without this large brown algae. It is used in its natural form, and also gives a subtle flavor to many dishes. Due to the large amount of acid glyutamatovoy Conboy has a distinct taste, it is also rich in iodine, calcium, and fiber.

There are many types of algae, the length of some of them more than 20 meters and width of leaves – from 5 to 30 cm They are dried and then sorted according to their purpose: some are for eating, others – for making dashi broth. Above all valued lower, the thickest part of the stems.

Conboy of dried produce various products, such as sliced Conboy for tapas and tsukudani (braised spicy snack). Other popular products from Conboy should be called Tororo and defense, which are thinly sliced, Conboy.

Conboy for Tororo sheet cut along a very narrow strip, which is eaten with rice or put in clear soup. Oboro – thin, almost transparent sheet that is wrapped rice and other foods.

In Japanese cuisine, Conboy regarded primarily as the most important component of dashi broth, along with Katsuobushi (dried fish flakes of small tuna). Conboy is also used to flavor cooked rice in sushi, in addition, it stewed with vegetables, meat, and fish.