First of all…
I am very happy that many people read the first issue of my journal. I heard many people felt sympathy with my essay “Punctuality of South African people”, they enjoyed Japanese puzzle “Sudoku” and I can hear Japanese sentences from them! I am happier if you can enjoy this second issue. On the other hand, my English skill is very low, so you might misunderstand what I want to say. Please give your opinion to me directly if you have, because I might make a mistake something. Yours sincerely.
Japanese cuisine (1)
There are many views of what is fundamental to Japanese cuisine. Traditional Japanese cuisine is dominated by white rice, and few meals would be complete without it. Anything else served during a meal -- fish, meat, vegetables, pickles -- is considered a side dish. A traditional Japanese breakfast, for example, usually consists of miso soup (soy bean soup), rice, and a pickled vegetable. The most common meal, however, "one soup, three sides", or soup, rice, and three side dishes, each employing a different cooking technique. The three side dishes are usually raw fish (sashimi), a grilled dish, and a simmered (or boiled) dish -- although steamed, deep fried, vinegared, or dressed dishes may replace the grilled or simmered dishes. This meal often finishes with pickles such as umeboshi(pickle) and green tea.
Since Japan is an island nation, its people consume much seafood including fish, shellfish, octopus, squid, crabs, lobsters, shrimp and seaweed. Although not known as a meat eating country, very few Japanese consider themselves vegetarians. Beef and chicken are commonly eaten and have become part of everyday cuisine.
Noodles, originating from China, have become an essential part of Japanese cuisine. There are two traditional types of noodle, soba and udon. Made from buckwheat flour, soba is a thin, brown noodle. Made from wheat flour, udon is a thick, white noodle. Both are generally served in a soy-flavored fish broth with...