In the early days, Shi Huai Cai was called a banquet dish, but in the later period, the word "banquet" was replaced by "Shi Huai", and the formation of dishes was gradually different from that of banquet dishes. With the continuous development, it has become synonymous with advanced Japanese cuisine and is familiar and loved by upper-level personnel.
According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" to resist hunger and cold.
Later, Shi Huai cuisine inherited the original simple and light spirit of pursuing the original flavor and essence of food, and developed a set of exquisite dining rules, which were full of Zen and flavor from utensils to dishes.
Among all kinds of traditional Japanese cuisine, Shi Huai cuisine has the highest quality, price and status. Many Japanese believe that they can get a detached mood space while enjoying the light and delicious four-season Shihuai cuisine.
Shi Huai cuisine's "not the attractive aroma, but the heart" further embodies the beauty of Japanese cuisine. Each dish is made on the spot after the guests order, which further reflects the freshness and taste of the dishes. Because it is made on the spot, guests usually have to wait for a while after ordering. Usually, the time from ordering to serving the first course is 10 ~ 15 minutes, and the transition time for each course is 5 ~ 10 minutes. Therefore, guests need to keep a cool head while waiting for the meal, and don't eat in a hurry, which undermines the thinking of Shi Huai cuisine. Because Shi Huai Cai developed from Zen thought, it gained the reputation of "pure heart dish". Banquet cuisine is a representative banquet cuisine in Japan, which is the general name of all dishes at the banquet.
With the development of social activities in Japan, restaurants came into being, and banquet dishes also came into being.
Banquet dishes were made in the cooking teahouse in the middle of Edo period. It absorbed various forms of local dishes and Shihuai dishes in the middle period of Edo, and combined with the actual needs, it developed towards banquets and light meals, which was widely recognized by the society. And with the changes of the times, the form and content of banquet food are constantly adjusted.
At first, the basic format of banquet cooking was three dishes and one plate, but later, the specifications were increased. From three dishes and two soups, five dishes and two soups to nine dishes and three soups, the variety is more and more abundant, and the color, fragrance, taste, utensils and shape are also very particular. The dishes are served together in the menu order for the guests to enjoy. Inaju Japanese restaurant is the best in Japanese tempura cuisine. When it comes to the food in Inaju, its famous tempura is absolutely indispensable. According to Mr. Takei Banghao, the most important thing of Miju Tempura is the oil itself, which directly determines the style and health of Tempura. Miju's tempura oil is refined from the highest grade sesame in Nagano through the unique and traditional "jade twist" technology. Coupled with the chef's experience and skills, you will experience the taste buds of every diners.
Although tempura is already one of the representatives of Japanese cuisine, there are two theories about its origin: Japanese tempura and Portugal.
The earliest document about Japanese tempura was recorded in A.D. 1669. A doctor named Okura in Kyoto mentioned tempura in his esophagus. However, tempura in17th century is not exactly the same as tempura in 2 1 century. In ancient times, people often processed fish, chicken and vegetarian dishes into certain shapes, then fried them and left them for later steaming, boiling and burning. This seems to be a way to extend the shelf life of food. The practice of modern tempura originated from the edo period. In the book "Composition of Cuisine" published in the fourth year of Yan's life (1747), the preparation method of fried tempura food with paste oil was introduced in detail.
Another way of saying the origin of Portugal is that in the 16th century, Portuguese missionaries and sailors came to Japan and opened the door to Japan. The Japanese get inspiration from their fried food and then develop it into a Japanese tempura. Westerners are good at fried food, but Japanese tempura comes from behind, which is also a wonderful fate between people and food. Sashimi, and sashimi. In the past, when fishermen in Hokkaido, Japan served sashimi, because it was difficult to distinguish the types of peeled fillets, they often took some fish skins and poked them with bamboo sticks for easy identification. Bamboo sticks and fish fillets stabbed on fish fillets were originally called "sashimi", but the name "sashimi" remained.
In Chongqing, there are many Japanese restaurants, sashimi is more common, but Inaju Restaurant is the only Japanese restaurant that dares to make sashimi live.
Live animals, as the name implies, are all killed by seafood, ensuring freshness.
According to Japanese custom, sashimi should be eaten from relatively light raw materials, and the usual order is from light sashimi to dark sashimi. It should be reminded that when we eat sashimi, we should never use chopsticks to stir the soy sauce and mustard paste in the small dish, because authentic Japanese think it is impolite to eat like this, and sometimes they don't know how to taste sashimi correctly.
When a plate of sashimi is placed in front of us, the first thing that catches our eye is an aesthetic shape, so we can only use chopsticks to taste it after all diners have enjoyed it. First, put an empty plate and a small plate with soy sauce in front of you, put a piece of sashimi in the empty plate with chopsticks, then put a proper amount of mustard mud on the sashimi, then fold the fish fillet, cover it with mustard mud, dip it in soy sauce, and pick it up and send it to your mouth.
At the beginning of chewing, we can easily taste three flavors, namely, the original flavor of fish, the umami flavor of soy sauce and the spicy taste of wasabi mud. With the constant rejection, the fish chews worse and worse, and you will feel drooling. At this time, the wasabi mud has also become a compound flavor, and the smell is blunt, like eating a watermelon with sand pulp, which has the feeling of "sand", spicy and fragrant. Fragrant, sweet, spicy, sand and salty blend into one, which is naturally wonderful. After eating one kind of sashimi, it is best to have another bite of cucumber or shredded radish, or a small piece of sushi ginger, so that you can taste another kind of sashimi. In Chongqing, most Japanese cuisine is teppanyaki, and Chongqing Daoju Japanese cuisine is the first Japanese cuisine to introduce cooktop-side cuisine.
Furnace burning was born in Sendai City, Miyagi Prefecture, Japan, and now it has spread all over Japan.
Cooking at the end of the stove is similar to teppanyaki, and guests can also sit by the stove and eat kebabs while watching the masters show their magic. According to legend, in medieval Japan, only samurai were entitled to enjoy kebabs and beer in restaurants, so eating dishes on the hearth at that time often showed off some grades.
Freshly baked fish, meat and vegetables are presented directly to the guests by a special chef with wooden paddles. The so-called on-site baking is not only a beautiful appearance, but also a baking method that can bloom its wonderful flavor. In addition, in the oil-free cooking mode, the original flavor of the ingredients is reflected to the maximum extent, and its healthy elements are guaranteed.
Let every guest experience the fun of Japanese food. The most expensive beef in the world is Japanese beef, which is famous for its tender meat, rich nutrition and good palatability. For a long time, Japan has banned the export of beef varieties to foreign countries. However, since 1988 was introduced to Australia, farms have also started to raise beef cattle breeds. However, the cost of raising cattle in Australia is high, because farmers add high-quality red wine to cattle feed in order to improve the quality and yield of meat. This wine is also very expensive, and the international market price is 16 USD. The price of beef tenderloin in Europe is more than $0/00 per 200 g/kloc, and the price of some particularly soft beef is higher than this.
The harmonious cattle used by Chongqing Daoju Japanese Restaurant comes from Kagoshima Prefecture, the southernmost county of Kyushu, Japan: Kagoshima Black Cattle is a Japanese harmonious cow (black hair and breed) raised by local cattle raised in Kagoshima from ancient times to the present, which has been repeatedly improved according to traditional and local conditions. The best "ground beef" among black cattle is a treasure carefully cultivated with superb breeding techniques and enthusiasm in the fertile south of China. Its meat is tender and soft, and its taste is mellow and delicious.
Japanese cattle are divided into five grades from high to low: A5, A4, A3, A2 and A 1. Marble distribution can be seen in beef above grade A3. Among them, Grade A5 and Cattle can be said to be the top. There is a strict process to judge the grade of cattle, from the distribution of marble, the color of meat, the degree of relaxation, etc. Of course, the most important thing is to look at the distribution of marble. In the evaluation process, only two auditors agree can the next link be evaluated. Each link will be graded, and the final score is not the highest, but the lowest. For example, the snowflake distribution of a piece of beef is A5, but its meat color is only A2, so in the end, this piece of beef can only be shrunk to A2. Therefore, the price of a piece of A5 beef is very expensive, and the general price will be 2500 or even higher.
How to eat: Sashimi: A5 beef is best for sashimi, because the subcutaneous fat is evenly distributed like snowflakes, so it tastes like it has melted in your mouth. Comparatively speaking, A3 beef and beef are not suitable for sashimi, because the fat distribution is not very good, and the taste will be very dry and firewood. Charcoal roasting: This method can be used for both A4 and A3 beef. After the beef is roasted, the fat melts at high temperature, which smells delicious and won't feel too old. Because beef is more precious, it should be based on the original flavor, and you can add some salt to taste it. Sushi: If it is sushi, A5 beef is not very suitable, because it is too fat and its taste is not the best (another reason is that it is expensive and sushi is not wasted). Grade A3 beef is just right, with moderate fat. Hot pot: Like sushi, A5 beef is not suitable for hot pot, so choose A3 beef.