Mustard sauce

Mustard is probably the most widespread among table sauces. There are many types of mustards:
*American mustard
*Chinese mustard
*Dijon mustard
*English mustard
*German mustard

The various mustard types differ mainly in sharp or aromatic flavor. French mustard has a sharp taste and contains vinegar, white mustard, four, salt, turmeric, cayenne pepper, clove buds and pimento.

American mustard is the typical hot dog mustard that is produced from a mild yellow mustard seed, sweetener, vinegar, and usually colored with herb turmeric. It has a fairly smooth texture.

In England Piccalilli type causes are widely used. These consist of mustard sauces containing chopped vegetables (such cauliflower, cucumber, onion) and flavored with additional ingredients, such as cinnamon, cumin, fenugreek nutmeg and ginger.

Prepared mustard is commonly used as a condiment, and mustard seeds and powder are increasingly being used in cooking and in processed and prepackaged foods. as a seasoning or flavoring agent, emulsifier and water-binding agent or texture control.

Mustard sauce is commonly used at home as well as in fast food and higher-end restaurant.
Mustard sauce

Pizza: From Italy to International stage

Pizza was made with simple, all natural and healthy ingredients. Pizza was the perfect meal, providing a reasonable serving form all four food groups in one hand.

The earliest forms of pizza evolved from flat, unleavened bread cooked in mud ovens and topped with olive oil and native spices. An ancient food traces have been found during archeological digs in brick oven in Pompeii and Egypt-civilizations from over 279 years ago.

Traditional pizzas of Italy rely on the wonderful Mediterranean ingredients that are so plentiful – sun-ripened, tomatoes, golden olive oil, fresh herbs and cheeses are the most well known.

Pizza now has risen to become a sophisticated way to eat a wealth of delicious ingredients with exotic shellfish, oriental vegetables and spices. New York City is the home to the first pizzeria in America. The founding fathers of pizza were Italian immigrants but the ingredients they found in their new country differed from those they know in Naples.

In the past century pizza accompanied Italian migrants and now travels with professional pizza chefs. Pizza that used to be consumed by a migrant poor at home or during lunch breaks at work is now the food of everyone and consumed in a proper pizzeria.
Pizza: From Italy to International stage

Fish sausage: Rich in DHA and calcium and low in calories

In Japan fish sausages are popular products. A common ingredient in fish sausage is edible fat or oil, including lard and vegetable oil.

Lipid content of typical fish sausage is around 7%. The addition of fat oil is indispensable to improve the favor as well as to form the soft, smooth texture.

Almost any kind of fish can be used to make fish sausage, since chopping and grinding of the flesh are involved in the course of processing. However, tuna fish are preferred in Japan because of the meat color stands up well in the finished product.

Chemical preservatives such as furyl furamide and nitrofurazone have been used to give a storage life at ambient temperature of a month or more. The products are cooked and sliceable, Methods of making them were developed during World War II when low cost sausage casings became available.
Fish sausage: Rich in DHA and calcium and low in calories