Popularity of the Japanese cuisine in the whole world is high enough. The Japanese cuisine is simple, refined, and also refined. It differs a thin aroma, small maintenance of fats and low calorie content, but at the same time contains the enough quantity of vitamins and mineral matters which are necessary for an organism. Rice is basis of the Japanese cuisine. Taste of all the dish depends on taste of rice. Japanese rice behaves to the special sorts of middle-grains rice. The granules of rice save the form and become glued in the process of preparation. Prepared dish possesses a thin aroma and befits for the use by sticks. Ideally befits for preparation of sushi.
