Japanese cuisine

The original meaning of cuisine in Chinese is to treat and arrange, but the word cuisine means dishes in Japanese. With the rapid expansion of Japan's economy, the Japanese way of life has gradually spread to all parts of the world. As a member of the world cuisine, Japanese cuisine naturally takes root in various countries. Japanese-style huts, tatami, waiters wearing kimonos, and Japanese dishes with bright colors and exquisite tableware constitute the unique scenery of the food world. The taste and diet of Japanese food have also begun to be widely accepted.

The following article introduces the characteristics of Japanese food.

Japanese cuisine features: light, non-greasy, exquisite, nutritious, focusing on the combination of vision, taste and utensils, which are the characteristics of Japanese cuisine.

Japanese cooking principles:

Five flavors: sweet, sour, bitter and spicy.

five colors: white, black, yellow, red and green.

five methods: raw, boiled, roasted, steamed and fried.

three categories of Japanese cuisine:

1. Japanese cuisine-traditional formal Japanese cuisine

originated from the Muromachi era (about 14th century) and 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-The origin of high-class cuisine [Huaishi] is that the ritual teachers endure hunger while practicing and fasting, and embrace warm stones to keep warm, hence the name. Huaishi cuisine, which was originally used to match the tea ceremony and bring out the delicious taste of tea, has now become synonymous with advanced cuisine.

3. Banquet cuisine-Banquet cuisine is not as rigorous as this meal and Huaishi cuisine, and it is more free to eat. Besides paying attention to delicious food, it is easy to enjoy banquet cuisine.

Cooking features of Japanese cuisine:

Japanese cuisine is recognized as an international delicacy with meticulous cooking. And a good cook must become an overseas Chinese association between consumers and nature, and let the 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.

Common menus in Japanese cuisine

When we arrive at Japanese restaurants, the menu categories we often see can be roughly divided into the following five categories:

(1) Sashimi: In short, it is all kinds of raw seafood, such as fish, shrimp and shellfish.

(2) A la carte: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as frying (baked goods), barbecue (baked goods), stewing (boiled goods), steaming (steamed goods), soup (smoked goods) and pickled side dishes.

(3) Sushi: It includes ordinary hand-rolled, hand-held sushi, flower sushi and so on.

(4) Hotpots: There are shabu-shabu, paper chafing dish, pork chafing dish, beef chafing dish, seafood chafing dish and so on.

(5) set meal category: simple meal-type ordered food and formal set meal, etc.

Another feature of Japanese cuisine is that it makes good use of seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine, and seafood is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in one year.

if you want to enjoy Japanese food as a la carte, but you don't know how to order, I suggest you ask the service staff directly for your reference or let them prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.

Otumami, a common menu in Japanese cuisine, is mainly light appetizers, which can be roughly divided into three types: Tsukemono, Sumono and Sara.

(1) Puma: pickles and pickles, which we are familiar with. Soak the materials with vinegar, salt or other seasonings for several hours to make them taste good. Puma can be used as an appetizer in the set meal. Common ones are miso cucumber, miso white grape and so on.

(2) Cold side dishes:

Including Sumono, cold dishes and various salads. Dishes with vinegar as the main seasoning are called fermented grains, while cold side dishes can be cooked with various seasonings, such as vinegar mixed with cuttlefish, cold onion, miso cold tuna, cold tofu and so on.

(3) Salad: In addition to following the western salad practices, Japanese cooking methods are added to develop Japanese salad features, such as abalone salad, lobster salad, asparagus shrimp salad, comprehensive salad and so on.

Japanese people used the original coarse salt pickling to make Pu 'an food thousands of years ago. Today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.

Sashimi is a common menu in Japanese cuisine.

[Sashimi] is sashimi, which is directly transliterated as "Shasimi". Sashimi is a kind of raw food cuisine in which fresh fish or shellfish are cut into pieces according to proper knife method, and served with soy sauce mixed with Wasabi.

people usually think that Wasabi has the function of sterilization, but in fact, it is not. Wasabi is only for improving the taste. When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife work, handling and cooking, seasoning and decoration, so as to make a dish of sashimi that is amazing in both vision and taste.

At present, the common kinds of sashimi in China are: red Lu Lu silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster, reed shrimp and so on. Among them, the sashimi of black tuna, which is abundant in May every year, is a human treasure that many diners have endless memories of.

sashimi is not always eaten completely raw, and some sashimi dishes will be slightly heated, such as: (1) charcoal fire baking: the belly of tuna is slightly baked by charcoal fire, and the fat of fish belly is baked to give off fragrance, and then dipped into ice and sliced.

(2) scalding in hot water: after slightly scalding fresh fish in hot water, immerse it in ice water, let it cool rapidly, and take out the slices, which will present a sashimi with a familiar surface but raw inside, and have another flavor in taste and taste.

Sashimi cuisine usually appears in set meals or table dishes, and can also be used as an appetizer, side dish or a la carte.

the common menu of Japanese cuisine-age mono

The name of fried food in Japanese cuisine menu is [Yang Wu] or [Fried food]. The fried food is mainly made of the fried ingredients wrapped in batter, which are fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. General fried food ingredients include fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the constant innovation of cooking, the types of fried food are more abundant, such as durian and burdock.

Tempura is a well-known dish in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushrooms.

Generally, yangwu cuisine will be accompanied by seasoned dipping sauce and ground white grapes. When eating, you can put the ground wine into the dipping sauce and mix well, and eat it while dipping. Common fried things include tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the [durian fruit yang] (fried durian) developed by our company is a crispy and delicious special yang, which is well received by guests.

Yakimono, a common menu in Japanese cuisine, is known as barbecue in Chinese, and it can be said that it is one of the staple foods in Japanese cuisine. The main ingredients of the cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. The cooked food cannot be reheated, so it must be eaten while it is hot.

Common barbecue methods can be roughly divided into the following categories:

First, vegetarian cooking: spread salad on ingredients and bake it directly in the oven.

second, roast: bake the prepared sauce and smear it on the ingredients until the food is edible.

thirdly, skewering: skewer food on bamboo sticks, put it directly on the fishing stove net, and barbecue repeatedly.

fourth, teppanyaki: cook food on a hot thick iron plate.

5. Rock burning: First, put the stone or rock on the stove and barbecue it to over 311 degrees, and then put the food on the hot rock for cooking.

six, posture burning: fix the whole fish or shrimp with bamboo sticks, and put it in a stove or oven for barbecue until it is cooked.

Seven, salt roasting: spread all the ingredients with salt, put them on fire and barbecue them in the oven. Common ones are salt roasted fragrant fish and shrimps.

8. Roasting miso: Immerse the fish in the prepared miso sauce, marinate for several hours, and then bake in the oven.

Lamian Noodles is still from China! Basically, the wheat flour is kneaded with alkaline water and then pulled into noodles. There are not many things to buy in the market.

2 First, the soup is boiled in a pot, and chicken bones, garlic, ginger, carrots, onions and kelp are added. Cook for 4 hours on low heat.

3 Pork is cooked with soy sauce, cooking wine and delicious seasoning to make braised pork. The juice of braised pork will be used as the seasoning of soup. Put the gravy into a bowl and add onions cut into small discs.

4 In another pot? Boil the water, put it in the noodles and cook for about 1 minutes. Pay attention to cover the lid when cooking the noodles so that the hot air will not dissipate. Keep the temperature high to make the noodles cook faster.

5 Cook the noodles and put the soup into a bowl to stir the gravy in the bowl.

6 After the noodles are cooked, use a net spoon to pick up the soup that is filtered and put into the bowl?

7 spread the sliced braised pork, tender dictyophora, cooked and filtered rape-cooked eggs on the noodles

Lamian Noodles finished ~