Результаты (
английский) 3:
[копия]Скопировано!
Kulinariya in Japan engages very important place.
Large signification in Japan will accord the accordance of courses to seasons.
The basis of daily ration in Japan, clear, is paddy.
Primirom ,And parostki bamboo use in food in the spring, when they most tasty.
In summer yapontsi idyat thin lokshinu with small quantity soy sousu and bulionu, and in winter – fat and well zapravlenu.
IN Japan does not exist of routine the submission of courses − all courses idyat at the same time.
Zranku yapontsi as usual idyat proparenii paddy with pererojenimi soy beavers.
And the extension of day naipopulyarnishoiu course is miss-soup.
The main ingredient of this course − pasta from soy beavers, diluted in bulioni from wracks.
During food palichki not administeredly vstromlyati in course, because in last hereby propounded food dead ,Therefore such gesture will be appraised as dreadful mark.
By the way, as it is not singular, however in Japan is accepted pritsmokuvati in guests during the acceptance of rare food, such as, soup.
Hereby you show host ,To what you exceedingly to vpodobi is offered course!
переводится, пожалуйста, подождите..