Why is Japanese food so popular?

1, healthy label

In the world diet health list, Japanese cuisine ranked first, food caused by obesity rate of only 1.5%, the country's life expectancy reached 82 years.

2, the pursuit of freshness of ingredients

It is well known that Chinese cuisine is heavily processed for flavor, with a variety of rich production methods such as stir-frying, steaming, boiling, pan-frying, grilling and marinating.

The essence of Japanese food is more oriented to the original flavor and deliciousness of the ingredients, and all the practices are to highlight the ingredients, so the best ingredients must be selected under the most stringent conditions in order to accurately present the best flavor of the ingredients.

3, Zen full plate

Japanese in the plate, simple, light, emphasizing the dishes themselves rustic beauty, which is an important feature of Japanese food. As always, Japanese Zen is also utilized with precision.

Excellent Japanese masters not only accurately retain the original flavor of the ingredients, but also through the collision of colors and utensils to bring diners a beautiful artistic journey that does not bear to put out chopsticks.

4, a full sense of ritual dining experience

Japanese traditional cultural genes are deep, the sense of ceremony is even stronger, was included in the World Intangible Cultural Heritage list of "Wagyu", but also to add a lot of cultural color to the Japanese food.

5, touching the customer craftsmanship

A few years ago, "craftsmanship" this word suddenly in the domestic catering market, become one of the catering people in the past few years hanging on the side of the mouth the most vocabulary.

At the same time, Japan's outstanding craftsmen have also become the object of extensive study by domestic caterers, and most caterers are familiar with their stories.

These stories of artisans and craftsmanship that touched customers increased consumers' trust in the category.

△Japanese cuisine master Masaki Kurata

Why is Japanese cuisine good for health?

The miraculous effects of vegetarianism and soybeans

The dietary life based on Japanese cuisine has led to an increase in the average life expectancy of Japanese people.

Japanese cuisine mainly refers to a vegetarian diet, although fish and meat are also used, "but traditional Japanese cuisine uses root vegetables such as white radish and taro and bok choy for the main course, wild greens in the spring, and mountain treasures such as mushrooms in the fall, as well as beans and seaweed.

△Soybeans are the source of protein in Japanese cuisine

Additionally, seasonal ingredients, which have the highest nutritional value and are the most flavorful, are skillfully incorporated.

Vegetables are originally low in calories. The dietary fiber contained in the plants activates intestinal motility and increases the number of beneficial intestinal bacteria.

Many people report that their bowel movements become smoother after eating Japanese food. When the intestines are healthy, the immune system also improves.

△Rice and miso soup, the basics of Japanese cuisine

Soybeans are the basic ingredients of Japanese cuisine.

Soybeans are known as the meat of the growing field, which shows that they are rich in protein, with a content almost equal to that of beef.

During the Edo period (17th-19th centuries), artisans of the time used miso soup mixed with crushed natto and deep-fried tofu (a type of food in which thinly sliced tofu is deep-fried in vegetable oil) as a source of nourishment for the body.

Of course, rice and miso soup are still the basics of Japanese cuisine today.

Soup culture, elegance, deliciousness and freshness

△Soup makes Japanese cuisine more delicious

The secret of what makes Japanese cuisine taste so delicious lies in the soup culture.

The stock is made by cooking and straining dried seaweed, shiitake mushrooms, and dried bonito (a product made by fermenting bonito).

This is a basic seasoning for Japanese cuisine and is used in soups such as miso soup, broths for udon and soba noodles, and for cooking food.

△Good-quality broth has a transparent feel

While dried bonito is used, which is made from fatty bonito, there is absolutely no oil floating in the strained broth, which is the beauty of the broth.

This is because the fermentation bacteria in the dried bonito breaks down the fat. Japanese cuisine has an elegant and purely fresh flavor, thanks to the freshness in the broth.

It is generally believed that people have five taste senses, which are sweet, spicy, salty, sour and bitter, but thanks to the soup culture, Japanese cuisine has taught the world about freshness as a taste sensation.

Fermentation culture is essential to healthy Japanese cuisine

△The typical Japanese fermented food, miso

Fermentation is another major factor in the development of a healthy and rich Japanese food culture.

There are many fermented foods around the world, but Japan is one of the countries with the most fermented foods.

Japan's high humidity is ideal for microbial activity. Japan began introducing fermentation into its food culture more than 1,300 years ago, and some microorganisms are found only in Japan.

Soy sauce, miso and mirin, which are essential to Japanese cuisine, are all seasonings made by fermentation.

One of them, miso, which is made by maturing grains after mixing them with salt and koji (made by heating and fermenting the grains), is a health food rich in protein and amino acids, and the Japanese used to eat it as a dish.

△Miso that is slowly brewed to make delicious miso

The Hatcho miso used in Nagoya's famous miso tonkatsu (pork cutlet topped with a miso-based sauce) is made from soybeans, and it is said to be the oldest form of soybean miso.

△Mash fermented with glutinous rice, rice curd, and shochu.

△Miso that has been brewed for three years (right) has a strong flavor

The mouth-watering smell of cooked dishes and kabayaki eel comes from miso.

The alcohol content in mirin promotes the penetration of flavors into the ingredients and prevents them from being cooked. In addition, the sugar content of mirin adds sweetness to the dish and enhances its glossy appearance, making it look even more delicious.

Fermentation is a Japanese art

△Rice bran pickles made from grain skins

The power of fermentation is essential to Japanese cuisine, both in dishes and in drinks. The rice bran pickles in the Japanese set menu are pickles made from fermented rice bran.

Seasonal vegetables such as white radish, cucumber, eggplant, and in recent years, watermelon, broccoli, and tomatoes, are pickled into a delicious pickle to taste.

△Cooked sushi with mackerel

Japan is surrounded by the sea and has many fermented foods made from seafood. Sushi, which is popular in Japanese cuisine, also comes from fermented foods.

Cooked sushi is a type of sushi in which the fish is fermented with salt and rice to improve its storability, and it is the result of the ingenuity of people who lived in a time when there were no refrigerators. There are still many famous "cooked sushi" dishes all over Japan.