Abstract: Japanese cuisine, namely "Heshi", originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Harmony food requires natural color, delicious taste, diverse shapes and sophisticated utensils. Moreover, materials and conditioning methods attach importance to the sense of season. Let's introduce Japanese cooking recipes and Japanese cooking practices for everyone, and let's take a look at the relevant knowledge! Japanese cuisine practices The characteristics of Japanese cuisine

How to cook Japanese cuisine

1. Japanese cuisine

A cooking system based on traditional culture and habits. Originated from Muromachi era (about 14th century), it is the product of Japanese legal system. Nowadays, formal "local cuisine" is rare, and it only appears in a few formal occasions, such as weddings, funerals, adult ceremonies and sacrificial banquets. The dishes range from five dishes and two soups to seven dishes and three soups.

2. Huaishi Cuisine

Exquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to the Kamakura and Muromachi times in Japan), the tea ceremony was formed, which led to the creation of Huaishi cuisine, which was formed on the basis of very strict rules. Among Japanese cuisines, the earliest and most orthodox cooking system is "Huaishi Cuisine", which has a history of more than 451 years. According to an ancient Japanese legend, the word "Huaishi" comes from the "Wenshi" of a Zen monk. At that time, the precept that Zen monks in practice had to follow was to eat only breakfast and lunch, and not to eat in the afternoon. However, young monks couldn't bear hunger and cold, so they wrapped the heated stone in rags and called it "Wenshi", put it in their arms and pressed it against their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played the role of "warming stone" to resist hunger and cold.

3. Dinner

A sumptuous banquet at the party. With the development of social activities of ordinary Japanese citizens, restaurants have emerged, and banquet cuisine has been formed. It may be based on Ben cuisine and Huaishi cuisine and simplified. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese food.

4. Table Fu Cuisine

Table Fu is a Chinese dining table, that is, the Eight Immortals Table. Table fu cuisine is a Chinese cuisine, including mushrooms, fish cakes, noodle soup with vegetables, noodles with noodles with noodles, etc. Its characteristic is that the guests sit in armchairs around a table, and all the meals are placed on a table. This kind of cuisine originated from Buddhist vegetarianism in ancient China, and was promoted by Zen master Yin Yuan as a "general tea cuisine" (that is, a cuisine in which tea replaces wine). Because it is popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian food, so he founded table fu cuisine. Table Fu cuisine dishes mainly include: shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake and bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table while eating.

5. Tea party cuisine

Tea ceremony prevailed in Muromachi era (4th century) in Japan, so tea banquet tea party cuisine appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Sen no Rikyū, the founder of the tea ceremony, restored the original light and simple face of tea party cooking. Tea party cooking should be as economical as possible in terms of space and labor, and the staple food only uses three utensils: rice bowls, soup bowls and small plates. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served.

6. University cuisine

Generally, there are two main types of canteen cuisine in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried and mixed rice according to the side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; The common types of cooking are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for fried dishes made of fish and oysters, they are probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in the mixed rice. The name of chicken mixed rice sounds a little cruel. It's called "parent-child" mixed rice, which is to stew chicken and eggs together to make mixed rice. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to the processing methods of noodles. School cooking is relatively cheap, a meal is generally around 511 yen, and if you are in a restaurant outside, it will cost at least 711~1111 yen.

7. Pasta cooking

There are several kinds of noodles in Japan, such as udon noodles, soba noodles and wide-cut noodles. These pasta dishes are exquisite in ingredients and cheap. Buckwheat noodles, in particular, are popular foods. At present, Japanese dining has gradually diversified, and American fast food, hamburgers and spaghetti have partially replaced rice balls. Now, quick-frozen food is popular among housewives, and Chinese dishes such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also popular in Japan. Western-style snacks introduced from Europe to Japan, such as cakes, cookies and chaff melons, and spring rolls and pot stickers introduced from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes and favored by the Japanese.

8. Practice cuisine

Practice cuisine is also called "intensive cuisine", which means fasting and vegetarianism. In fact, the so-called intensive cuisine is vegetarian cuisine without meat.

in addition, there are boxed cold meals and royal festivals, which are usually eaten on important festivals in the new year.

cooking characteristics of Japanese cuisine

Japanese cuisine is recognized as an international cuisine with meticulous cooking. And a good cook must become a bridge between consumers and nature, and let guests taste the most authentic natural delicacies under the careful cooking of the cook.

The characteristics of Japanese cuisine focus on the natural flavor. Undoubtedly, [original flavor] is the primary spirit of Japanese cuisine. Its cooking method is very delicate, and the broth, seasoning and cooking techniques cooked by slow fire for several hours are based on the premise of preserving the original flavor of food.

The delicious secret of Japanese cuisine is basically based on sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp, etc. Besides tasting the fragrance, the sense of taste, touch, sight and smell can not be ignored.

in addition to the above cooking colors, eating is also learned, so we must [eat hot food while it is hot] and [eat ice while it is cold] so that the taste, time and ingredients can complement each other and achieve a 111% wonderful taste.

Japanese cuisine is something that you can taste with your eyes, or more accurately, it should be something that you can taste with your five senses. Namely: eye-visual taste; Nose-smell tasting; Ear-hearing taste; Touch-touch tasting; Naturally, there is also the taste of tongue-taste. Then when it comes to what you can taste, the first is five flavors. Five flavors may be the same as China cuisine, sweet, sour, bitter, spicy and salty. And cooking also needs to have five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine consists of five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with China cuisine, the cooking method of Japanese cuisine is simpler. Japanese cuisine is based on five flavors (actually six flavors, and the sixth flavor-light). Light is the requirement to fully draw out the original flavor of raw materials. ), five colors, five methods as the basis, with five senses to taste the dishes.

characteristics of Japanese cuisine

Japanese cuisine is recognized by the world as the most meticulous international cuisine, which also creates a refined and healthy diet concept of Japanese cuisine.

Natural flavor is the main spirit of Japanese cuisine, and its cooking method is exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of heavy taste, touch, vision and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are served on a tray with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise suddenly in invisibility. In Osaka, the capital of food, it is known as "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is mainly made of fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that seafood such as fish, shrimp and shellfish are the main ingredients for cooking and eating, which are fresh and salty, sometimes slightly sweet and sour and spicy. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine.

how to eat Japanese food

how to eat it

sashimi should be eaten lightly, usually in the following order: arctic shellfish, octopus, mussel, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Usually, seafood is the fattest in the first winter. The practice of mixing mustard and soy sauce into a paste and dipping it in sushi is very rude in the eyes of the Japanese. In fact, the sushi itself has been spiced with mustard. When you eat it, just dip about 1/4 of one end of the sushi in soy sauce. Japanese sake can be divided into three levels, from low to high: pure rice wine, Japanese brewing, and brewing.

festivals and food

snapper in spring, loose fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and dolphins in winter. Japan is surrounded by the sea, and seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season, such as persimmon leaf, A Man Called Autumn Flower and reed spikes in autumn, which set off the atmosphere of the season. And there are many kinds of utensils for holding vegetables. Pay attention to, require a dish and a container, choose according to the season and different dishes, and even the pattern on the container varies with the season.

beautiful food accessories

Japanese cuisine is also very particular about the patchwork and utensils. Most of the patchwork designs are mountains, rivers, boats, islands, etc., and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which is natural and harmonious. In addition, dining utensils are square, round, boat-shaped, pentagonal, antique and so on, mostly made of porcelain and wood, elegant, practical and ornamental.