Y&S FOOD! GOES TO KYOTO – JAPAN

From the 13th till the 30th August 2017 we will be in Kyoto – Japan.

Kyoto is a city located in the central part of the island of Honshu, Japan. It has a population close to 1.5 million. Formerly the Imperial capital of Japan for more than one thousand years, it is now the capital city of Kyoto Prefecture located in the Kansai region, as well as a major part of the Kyoto-Osaka-Kobe metropolitan area. Kyoto is also known as the thousand-year capital.

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食 washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like curry and hamburgers are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu became common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since.

Kyoto is popular for Kaiseki, a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and is analogous to Western haute cuisine.

There are basically two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri. The first, where kaiseki is written as 会席 and kaiseki-ryōrias 会席料理, refers to a set menu of select food served on an individual tray (to each member of a gathering).[2] The second, written as 懐石 and as 懐石料理, refers to the simple meal that the host of a chanoyu gathering serves to the guests before a ceremonial tea, and is also known as cha-kaiseki (茶懐石).

Y&S FOOD! GOES TO YEKATERINBURG, EURASIA – RUSSIA.

From the 1ST till the 30th of August 2017, we will be in Yekaterinburg, Eurasia – Russia.

Yekaterinburg  is Russia’s fourth-largest city after Moscow, Saint Petersburg, and Novosibirsk. Yekaterinburg is the administrative centre of Sverdlovsk Oblast located in the middle of the Eurasian continent, on the border of Europe and Asia.

Situated on the Iset River, the city was built in November 18, 1723, and named after Russian emperor Peter the Great’s wife, Yekaterina, who later became Catherine I after Peter’s death. In 1924, the city was named Sverdlovsk after the Communist party leader Yakov Sverdlov, and in 1991 back to Yekaterinburg.

Yekaterinburg is a modern city in Russia, and is the main industrial and cultural centre of the Ural Federal District. The city had experienced economic and population growth and the city in the Contemporary Era and some of the tallest skyscrapers of Russia are built here.

Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, with Northern European, Central European and Middle Eastern influences as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of plentiful fish, pork, poultry, caviar, mushrooms, berries, and honey. Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centred on seasonal or suitable for storage products, with fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century.

Russia’s great expansions of culture, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables, chocolate, ice cream, wines, and juice were imported from abroad. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes.