The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made necessary food preservation techniques that themselves left behind a strong flavor, such as salting, pickling, drying, and smoking. Thus, spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices, such as chili peppers, tends to be more common to hot climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability.

In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beet root sugar and cane sugar, as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

Technorati Tags: cuisine, cuisine of China, Szechuan style

As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of country peasant styles of cooking by oral tradition and eye, rather than relying on specific measurements and the creation of dishes that tend towards the simple and hearty, and that can be left on their own to simmer. Fussy, heavy sauces are unusual and deep-frying is simply not a favored cooking method. The island nation, naturally, uses a great deal of seafood in its cuisine, which encourages the use of simple cooking techniques and spicing that is meant to enhance, not smother, natural flavors.

The most common spices used in Cuban cuisine are garlic, cumin, oregano and bay or laurel leaves. Sofrito is also popular, and used in a wide range of dishes, from those of beans to those of meats to those that are made from a base of tomato sauce. A typical sofrito is made of green pepper, onion, garlic, oregano and black pepper fried in olive oil until the pepper, onion and garlic are soft and translucent and the flavors blend to perfection.

The dense, nutritious, energy producing vegetables commonly used belie the African and native peoples’ influence on the cuisine of Cuba. Yuca, malanga, boniato, and plantano are among these, and are often simmered together with complementary vegetables and served simply, drizzled with olive oil and sprinkled with chopped fresh onion – a satisfying, strengthening and simple dish for a hard working people.

Meats are often prepared using island flavored marinades of that use lime juice or the juice of a sour variety of the orange as a base. Then, the meats are roasted or simmered very slowly with spices, often for hours. Beans and rice are an essential part of most meals, with black beans being well known as a Cuban specialty.

Cuban cuisine is also notable for its baked goods, which include a variety of turnovers. Some are filled with spiced meats and other types feature a particularly Cuban blend of cream cheese and guava paste. Flan is among Cuba’s most beloved dessert items.

In Cuban cuisine, the subtle flavors of healthy foods are enhanced by cooking and spicing methods designed to bring out the best in each component of a dish. The culinary traditions of Cuba are a delight to the tongue, naturally, but they also offer a fascinating glimpse into a culture that has brought together many varied elements to create a cohesive whole.

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Technorati Tags: cooking, cuban cuisine, cuisine, culinary tradition

New Jersy February 5, 2009 -

Fusion is fashionable when it comes to food. And for a fun, upscale dining experience, patrons in Central New Jersey can look no further than Fumio Steak and Sushi. Not only does this fine dining establishment focus on upscale culinary cuisine classics, it is one of the rare and few gems in this region to feature a completely Kosher menu that does not discriminate when it comes to taste. The food is so delicious, you simply won’t believe you’re eating Kosher.

At Fumio we focus on creating just the right atmosphere to complement our carefully selected menu options. Our goal is to provide an escape for our customers that is equally as relaxing as it is delicious, said Fumios Ben Paniri, owner of the restaurant. We offer daily specials to reflect the change in taste that seasons bring. And our year round menu offers a wide selection of steak and sushi favorites, satisfying a diverse and broad range of palettes, he continued.

Starting the night off right, diners at Fumio can dive head first into a martini overflowing with ceviche. If you’d rather travel by land instead of sea, then opt for the beef sliders or beef negamaki to whet your evening palette. For sushi lovers, Fumio takes the cake cup cake, that is. This tasty Cup Cake treat is a delicious sushi starter, composed of salmon, white fish, and tuna, all brought together in a delicious marriage with the chef’s special signature sauce. For salads, take a trip on the SS avocado boat, one half avocado which is then topped with tuna tartar, or enjoy the perks of sushi sans rice with the seafood salad, a delicious combination of tuna, salmon, and yellowtail served with cucumber, masago, and wasabi.

But dinner at Fumio doesn’t have to stay strictly sushi. To satisfy the carnivore that lives inside, Fumio also offers cooked to perfection favorites like short ribs, glazed in a tamarind bbq sauce; bone in rib steak, served with pomme frites and homemade piquant ketchup; or filet au poivre, glazed with a bechemel bearnaise sauce. Lest us not forget to save room for deserts like flour-less chocolate espresso cake, or banana tempura served with peanut brittle ice cream.

Not only is Fumio gracing the region as an upscale dining alternative for Kosher eating, it also offers catering services for meetings, events, and corporate functions. Fumio does accept walk-ins, but reservations are highly recommended and can made by calling (973) 740-8595 or by visiting the following page http://www.fumiosteakandsushi.com/id4.html. For the winter, Fumio is open Monday – Thursday from 12 pm 9:30 pm, Sunday from 1 9:30, remains closed in observance of Shabbat on Fridays, and opens 1 hours after sundown on Saturdays. During warm summer months, Fumio is closed on Saturdays and open for lunch on Fridays. So whichever direction your taste may take you in, one thing guaranteed is that Fumio Kosher eatery aims to please.

About Fumio Steak and Sushi

Fumio first opened it’s doors one year ago, in February, 2008. The owner, Ben Paniri, spent the earlier part of his life working in the textile fashion industry, calling places like Israel and New York City home. This month, Fumio celebrates it’s one year anniversary and is offering an array of specials and promotions. For prices at Fumio, ppetizers range from $14 – $18 while entrees can go anywhere from $25 to $48.

For more information, visit www.FumioSteakAndSushi.com or call (973) 740-8595. Fumio Steak and Sushi is located at 21 East Northfield Road in Livingston, New Jersey.

Technorati Tags: cuisine, foodie, steak, sushi