Hello! The following is a systematic and brief introduction to Japanese cuisine. 1. What is Japanese food? Japanese cuisine, also known as "Heshi", originated in the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Characteristics of Japanese cuisine: The staple food of Japanese cuisine is mainly rice and noodles, and the non-staple food is mostly seafood such as fresh fish and shrimp, often accompanied by Japanese wine. And the food is famous for its lightness. Try to keep the original flavor of the ingredients when cooking. The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season. There are many kinds of food, and each place has its own local flavor. The most representative Japanese dishes are sashimi, sushi, rice balls, tempura, hot pot, stone roast, roasted birds and so on. Three: the cooking characteristics of Japanese cuisine: Japanese cuisine is called "five flavors, five colors and five methods". "Five flavors" are sweet, sour, spicy, bitter and salty; "Five colors" refers to white, yellow, red, cyan and black; "Five methods" refers to the cooking methods of raw, boiled, roasted, fried and steamed. The formation of the unique flavor of Japanese cuisine is closely related to its unique geographical environment and traditional oriental culture. Its basic characteristics are: strong seasonality; It tastes delicious, keeps the original flavor light and not greasy, and many dishes are eaten raw; Seafood and vegetables are the main ingredients; Fine processing and bright colors. The primary feature of Japanese cuisine is its strong seasonality, with different dishes in different seasons. It can be said that the four seasons, such as longitude, and festivals, such as latitude, are intertwined, forming dishes of various periods and seasons. 1. raw materials: the raw materials of vegetables should be kept fresh, and there should be vegetables and fish in any season. Among them, taro, eggplant, radish and beans are the main vegetables. Fish is also very seasonal. People can eat different kinds of fresh fish in different seasons, such as snapper in spring, pine fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn and shad and dolphins in winter. Mainly beef, followed by chicken and pork, pork is used less. In addition, there are many kinds of mushrooms. 2. Cooking: Japanese dishes are mainly cooked to keep the freshness and taste of the dishes themselves, and many of them are mainly eaten raw. In practice, cooking, roasting and steaming are the main methods, and there are few dishes that use oil. In the method of flavor enhancement, sugar and wine are put first, and then soy sauce and salt are put, because sugar and wine not only play a role in regulating taste, but also maintain various nutrients in vegetarian dishes. Try to put as little msg as possible. 3. Ingredients: Muyu flower soup is the main ingredient for cooking, and water is rarely used. Therefore, it is very important to make Japanese Muyu flower soup, just like chicken soup in Chinese food and beef soup in western food. Therefore, the top-grade dishes are mainly Muyu flower soup and sake, and the amount of sake is also very large. There are three kinds of soy sauce used in Japanese cuisine, namely light, thick and heavy. Light mouth means light color, thick mouth means general soy sauce, and heavy mouth means dark color and sweet taste. From the taste of dishes, small wine dishes are mainly sweet, salty and sour, soup dishes are mainly light, and dishes are small and refined. The decorations of side dishes change with the seasons, including pepper leaves, perilla leaves, bamboo leaves, persimmon leaves and chrysanthemum leaves. Japanese dishes are decorated with different flowers and leaves in four seasons, which can better show the connotation of Shi Huai cuisine. There are many kinds of miso used in Japanese cuisine. Generally, Xinzhou miso or white miso is used as miso soup for breakfast, and red miso is used as miso soup in the afternoon and evening. There are many seasonings and ingredients in Japanese cuisine, but in general, these are the main ones. IV: Attached drawing: 1. Sushi:/IT/H/2007-04-20/0DCC910A692AABBC57A 9503797.jpg2. Sashimi:/BBS/Uploadfile/2007165438.

4. Teppanyaki:/images/restaurant/20070314/5352820070314162628.jpg5. Sweet potato tempura: /food/Diary/200709086554 upload. Kloc-0/65438E9A996EC243F872148305C0E068A.jpg8. Delivery pot:/uploads files/200782817133668.jpgThank you ~ ~