Common menus and ingredients in Japanese cuisine:

The menu categories commonly seen in Japanese restaurants 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 a 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.

Common ingredients: the arctic shellfish (big and small) has been cleaned, the octopus with flavor, the Chinese salad with flavor, the abalone with flavor, the mouth of the arowana with flavor, the snail with flavor, the cuttlefish with flavor, the clam with flavor, the salmon skin with flavor, the roasted eel with flavor, the diced eel, the snail with flavor, the octopus with flavor, the shrimp with urine and sushi shrimp with flavor.

Let's talk about rice first: it's best to use a rice cooker. Wash the rice before cooking. Instead of rubbing it with your hands, use a rice spoon or a wooden stick to stir it until the water is clear. How much should I put in the water? Just put your whole palm in the rice pot and let the water reach your wrist.

the cooked rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar. If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it beforehand, add some Japanese sake (if not, you can replace it with white wine) and add some sugar. The specific amount depends on personal taste. The main principle is that it is better not to have the sour taste in the original vinegar.

vinegar and rice should be mixed well. The rice should be hot, and the bibimbap should be big, not too deep, but must be big, so that it can breathe and the rice will not stick together. The vinegar should be added little by little, and mixed while adding it. It is best to have a large wooden basin if possible, so that the rice will not be cold quickly. How much vinegar should I add? Add it until the rice is sour, and the taste can be heavier, because when the rice is cold, the taste will fade.

Fish: It is best to have fresh marine fish, the most common ones are salmon and tuna. I don't recommend using tuna when making sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It is best not to eat it raw, which will cause diarrhea. If you want to eat it, it is best to fry it and pack it in sushi.

Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, and you should touch the fish with your fingers, and then put it under your nose to smell it. Anything without fishy smell is fresh.

there are two ways to make sushi, one is rice ball, and the other is roll. Of course, there is sashimi (that is, sashimi, as everyone says), which is very particular about knife work and fish freshness. )

Rice ball style:

The method of fish

This is the simplest. Cut the fillets into slices 2.5 cm wide and 5-6 cm long. When slicing, you should slant the slices. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it over and put it on the plate for shaping.

Vegetables, crab sticks and eggs are cooked in the same way as rice balls. The only difference is that a piece of laver is tied to it, which is stronger and more delicious.

Volume:

Generally, you can buy special laver slices for sushi in shops. Personally, it is difficult to buy good Japanese laver. In fact, many Korean lavers are very good and cheaper.

Generally, there are 11 pieces in a generation, and 21 rolls can be made, and each roll can be made into 6 pieces, which means that a bag of laver can make 21 different kinds of sushi, and one ***121 pieces.

rolled laver can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside, laver is outside)

The method of outer roll:

One piece of laver is folded in half and divided into two pieces. Take half of them and look carefully. The laver is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. The dosage of rice: hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of the laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can moisten them with some water.

After the whole laver is covered with rice, some white sesame seeds are scattered in the middle, then the laver is turned over, coated with a little green mustard in the middle, and then put something you like. Now it begins to roll. Pick up the long bottom and roll it to the middle, and then roll it again.

Inner roll:

Unlike the outer roll, you should use a bamboo curtain. If you don't use it, it's ok, but the shape of sushi is not very good and it is easy to spread.

put half a piece of laver under the bamboo curtain, still facing down smoothly, and then hold a rice ball 1/3 smaller than the palm of your hand in your hand and put it in the middle of the laver. That is, slowly push the rice out, but this time, don't spread the rice all over the laver, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, let go of the bamboo curtain below, and roll it with the bamboo curtain, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do? When I was in a restaurant, sometimes fish can't be eaten raw, but it can also be cooked. I prefer to eat cooked fish, which tastes stronger. For example, three-striped fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or cooked directly, with salad dressing and put into sushi.

There are crab sticks. This stuff is made of fish, not real crab meat. It tastes good, and it's cooked. You can eat it when you wrap it up.

There are also shrimps cooked and wrapped with salad dressing, which is also delicious.

Vegetables:

Cucumber, avocado and eggs.

Mushrooms, shiitake mushrooms, shiitake mushrooms, I like them. The method is:

Soak the shiitake mushrooms in water, then boil them with soy sauce, sugar and wine.

Ingredients when eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce tastes a little strong, so you should put less)

Never press the rice, but slowly push

put something you like

At this time, press

the bamboo curtain on it, and then roll it, and it will be fine

. Few people eat salmon in Japan. Sushi vinegar can be cooked with white rice vinegar, kelp, Muyu flower, sugar and salt on slow fire. Sushi rice is best cooked with Japanese clear soup!

cut sushi, stick some water on the knife (if it's a blunt knife, no one can help you), and use a drag knife to get it.

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Sushi is divided into four main categories: hand-held sushi, assorted sushi, hand-held sushi and sushi rolls. There is also a kind of boxed sushi in Osaka, which is made by putting it in a wooden box and pressing it.

sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its pronunciation in Japanese is "sushi". It is said that the method of making sushi was spread from China to Japan together with the cultivation technology of rice. According to relevant data, sushi was mentioned in China's literary works as early as the 1th century, and it was already in the 8th century that sushi first appeared in Japanese literary works.

At present, Japanese sushi restaurants are almost all over the world, so sushi has become a favorite food for people all over the world. The reason is not only the flavor characteristics of sushi, but also related to the savvy Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving the production methods of sushi and creatively introducing new sushi varieties.

There are many kinds of sushi, which can be divided into Nama cooked sushi according to the different preparation methods. "Nama" means raw in Japanese, while "cooked" means pickled, fermented, pressed sushi, hand-held sushi, loose sushi, stick sushi, rolled sushi, crucian sushi, etc. Among them, crucian sushi is regarded as the most famous and representative sushi made according to the ancient method in Japanese cuisine.

Crucian carp sushi is made from crucian carp, rice and refined salt through pickling and fermentation for several months. Sushi made by this method will produce a large number of lactic acid bacteria in the raw materials, adding a special sour taste to the finished product, and these lactic acid bacteria themselves also have antiseptic effect.

However, this kind of sushi made by the ancient method is rare today. Modern Japanese sushi mostly uses vinegar mixed with rice to process its main ingredients, and because more than four seasonings are usually added to rice, sushi is also known as "four-happy rice".

Although sushi is an exotic food, its making method is not complicated. In the production, as long as we have a good grasp of the selection of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make excellent sushi with good fragrance, taste and shape.

first, the selection of sushi

There are many kinds of sushi, and the selection of raw materials is also very wide. Sushi rice is the main raw material commonly used in sushi. Japanese japonica rice is characterized by its white color and round grains. The rice cooked with it is not only elastic, chewy, but also sticky.

The raw materials used for wrapping the skin of sushi.