Austrian vs Japanese food & cuisine

Austria test

Japanese cooking is all about respecting ingredients and eating things when they’re at their best. All meals are built around rice – it’s the star of the show, not like Western meals with their appetizer-main-dessert thing. They follow this format called ichijuu sansai, which just means ‘one soup, three dishes.’ So you get miso soup, steamed rice, and three side dishes, a selection of protein or vegetable base.

The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of  porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.

Rice is what Japanese people eat every day, in many cases, 3 times a day, as rice is not just a side, but the center of the dish. Rice is transformed into sushi rice, seasoned with rice vinegar, onigiri rice balls, chirashi bowls, and fried rice. Rice is processed into sake rice wine, mirin sweet rice wine for cooking, rice vinegar, and mochi, pounded rice cakes.

Austria test

Japan was effectively vegetarian for 1200 years, which created sophisticated vegetable-based cooking. There is a variety of veggie pickling techniques, including vinegar, miso, rice bran, salt, malted rice, mustard, and sake lees, aimed at imparting unique flavor and nutrition. Fresh vegetables are seasonal markers – for example, takenoko (young bamboo shoots) symbolizes spring more than any other vegetable.

The other part of the text. Most dishes in Libya starts with the following starchy bases: WHEAT couscous, pasta, RICE or BARLEY. The major staple of the Libyan diet is wheat, mainly in the form of bread, couscous and pasta, but also as a kind of  porridges or antient breads (aseeda, zumita and bazeen) Libyan culinary practices still keeps very ancient.

Japan has the shortest history of eating meat compared to other Asian countries due to Buddhist vegetarianism, political idealism, and scarcity. In the 7th century, a ban on the consumption of four-legged animals took effect, but left fish out of it. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization in the 1880s, meat became common. The shift, though, happened slowly.

Austria test

Historically, Japan did not have a lot of nutrient-dense food on land, so there was a time when the sea was the main food source. This geographic necessity evolved into culinary culture. Fish consumption in Japan is still among the highest in the world. Among Japanese choices, salmon and trout are very popular, as well as bluefin tuna, mackerel, butterfish, octopus, and salmon roe.

Japan definitely eats way more eggs than most countries. The average person goes through about 320-340 eggs per year, basically one egg every day. Those old meat bans probably played a part in this, but they aren’t the sole reason.

Austria test

Unlike Western meals, where dessert caps off dinner, traditional Japanese meals don’t end with sweet courses. Japanese sweets are closely tied to the tea ceremony and seasonal awareness. These delicate confections are typically made from sweet bean paste anko, rice flour, and sugar, with minimal use of dairy or eggs. Examples include mochi, dorayaki, and intricate seasonal wagashi.