Lorem Ipsum es simplemente el texto de relleno de las imprentas y archivos de texto. Lorem Ipsum ha sido el texto de relleno estándar de las industrias desde el año 1500, cuando un impresor (N. del T. persona que se dedica a la imprenta) desconocido usó una galería de textos y los mezcló de tal manera que logró hacer un libro de textos especimen.
No sólo sobrevivió 500 años, sino que tambien ingresó como texto de relleno en documentos electrónicos, quedando esencialmente igual al original. Fue popularizado en los 60s con la creación de las hojas "Letraset", las cuales contenian pasajes de Lorem Ipsum, y más recientemente con software de autoedición, como por ejemplo Aldus PageMaker, el cual incluye versiones de Lorem Ipsum.Japanese cuisine is synonymous with style, grace, and quality. The Japanese treat their food with exactly these prerequisites and it is essential to learn the art of the knife in order to prepare authentic Japanese food. The shape of the vegetable being cut is paramount to the taste, appearance, and texture of the dish. These are some of the main techniques used in Japanese cooking that will aid the preparation of such meals.
Vegetable preparation in Japanese cuisine
This is most similar to the julienne cut and is when a vegetable is cut into long, thin wafers, stacked and cut into julienne. If you cut a radish, for example, it must be sliced lengthwise from one side, into roughly three-inch lengths. The key is the finesse of the slice, delicate and paper thin. Also very similar to the previous technique is the matchstick method, which leaves vegetable slices slightly thicker. This is most commonly used for vegetables, such as cucumber in sushi or as a garnish to sashimi. If using nori sheets, the vegetable slice must be the same length. Length and width are key, and must always be in tune with one another, to create a perfect balance.
Katsuramuki, rounds and rangiri
This is a highly-specialized cut, famous in Japanese cuisine, that makes the vegetable seem almost feathery when it is finished. It is named after a thin, transparent fabric associated with aristocrats and is almost impossible to replicate at home.
There is a technique of rolling a hard vegetable, such as a sweet potato and slicing at a 70º angle, before rolling and slicing again. This is commonly used in sushi, as well as in salads and soups.If you are using daikon, typical of Japanese cooking, it is more visually pleasing to peel the round. When it is cooked, it seems almost perfect and accentuates the taste.
Decoration in Japanese cuisine
Many people think of delicate flowers or cute animal shapes when they think of Japanese food. This can be used for fish as well as vegetables and often requires a special mold. Chefs practice for many years to be able to craft flowers out of ingredients, but following a step-by-step guide will help any cook attempt to prettify their meal. To make a blossom out of a carrot only requires five strategic slices, and this alone will add a touch of springtime to a salad or plate of sushi.
Sashimi
The most famous of Japanese dishes often requires a special type of fish knife and indeed, sushi knives designed especially for this task. The motion of slicing the fish must be quick, always towards the body and should not be misshapen. If you have to stop to slice the flesh again, then it is not an accurate cut of the fish and you should start again. Again, a talent that many Japanese chefs have acquired over many years and are extremely proud to practice. Care, diligence and a steady hand are essential when mastering the art of Japanese cooking and each moment must be savored as an art form.
