Edible method of secret royal rice nutritious soy sauce;
Steamed fish and shrimp: it can remove fishy smell and smell, and the meat is tender and smooth.
Boiled shrimp; Delicious, without sour mouth and dry mouth after eating traditional soy sauce.
Lobster and fish sashimi: Fish and fish are mixed on sashimi or dipped in it.
Sushi: 26 yuan's Japanese cuisine with a long history of dipping sauce has conquered diners with its fine selection of ingredients, special seasonings, unique cooking methods, exquisite utensils and pleasant dining style. Japanese restaurants can be described as small and refined, each with its own characteristics and wonderful.
Just dip one end of sushi in soy sauce about 1/4 when eating. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and self-brewing.
"Japanese food" literally means mixing the ingredients well. And eating Japanese food, in addition to emphasizing materials, but also the pursuit of an artistic conception. I once heard an expert say that eating Japanese food feels a bit like drinking Japanese sake. At first, it was just as light as water, and it was so graceful. I drank too much sake, but I had enough energy. It's fascinating to feel drunk but sober. And eat Japanese food a few times more, and that lightness becomes intriguing.
Comfortable space, self-satisfaction
Some people say that Japanese cuisine pays great attention to shape and color, is extremely exquisite, matches with food and has a beautiful shape. Every dish is like China's meticulous painting, meticulous and dense; But they are all cold, and they never attract people with fragrance, just like Japanese women are gentle as water and light makeup. And the creation of this artistic conception is of course inseparable from the environment.
Most Japanese restaurants have large glass fish ponds. Sitting on a wooden chair, watching the small fish shuttle in the glass pool under your feet, the leisurely and fresh feeling can make you forget the dust in the metropolis. The unique large sushi bar and teppanyaki room with harmonious style are mainly decorated with wood, with ancient wooden lattice windows, exquisite tatami, painted wooden lunch boxes, quaint porcelain plates and jars, lavender closets, which are full of wind.
Recommended 1: flying fish roe with Australian scallop sushi.
This sushi was initiated by the master here. Mainly choose flying fish roe imported from Japan and cooked with Australian leucorrhea. After the chef's special seasoning, the sweetness of the belt and the refreshing taste of the flying fish can be displayed one by one, which can be divided into two types: roll and battleship sushi. The sushi here is one piece for each dish, and it is also priced according to one piece, which fully takes care of the guests who come to enjoy it alone.
Recommendation 2: Arctic Iced Fish Roasted in Xijing
Different from the Arctic ice fish in China, Japan's practice is to use the unique miso, cooking wine and flavor in Japan. Wait for more than a dozen seasonings to marinate for one night and let them fully taste before barbecue. The heat and fragrance concentration at the scene can stimulate appetite.
Recommendation 3: "Liquor Steaming" Series
"Steamed wine" sounds a bit like China, but it's not. The so-called "wine steaming" means steaming seafood with sake and broth. There are many kinds of it. There are several choices for clams alone, and Kao, Empress Oyster and Yellow Snail are all excellent materials. When cooking, the most important thing is to pay attention to the collocation of sake and broth, preferably half. Sake made of rice has a clear temperament and no turbidity when sipped in the mouth. It is full of the freshness and rich flavor of the broth.
Sashimi debut, exquisite materials
When eating Japanese food, good gourmets think that Japanese miso soup, sushi, salmon sashimi, tempura, roasted eel, saury and salad are indispensable, otherwise it will not be rich.
Recommended 1: three-point sashimi platter
Three-point sashimi platter can meet the requirements of a small number of guests who want to taste more different kinds. Each dish has three kinds of sashimi, and each variety has three pieces. You only need to order one dish, and you can enjoy salmon, octopus and octopus at once. It was really enjoyable.
Recommendation 2: Two lobster sashimi meals.
Different from the slicing method of Chinese lobster sashimi, Japanese sashimi mainly cuts the lobster into particles, which can increase its texture. In terms of material selection, the raw red dragon is mainly about 1.5 kg, with sweet and refreshing meat, and the unique knife work brings a different flavor to the guests. Lobster head and shell can also choose porridge or Japanese miso soup, and each method is wonderful.
Recommendation 3: Special sashimi platter
Special sashimi platter, which contains eight kinds of seafood sashimi, such as tuna, salmon, swordfish breast, fish stall, rare roe, arctic shell, octopus and Japanese shrimp, is also one of the signs here. Colorful, its appearance is enough to stimulate appetite.
Japanese food has a light taste, and almost every dish is accompanied by sauces, which are made from various sauces and seasonings. Japanese soy sauce is generally divided into thick soy sauce, heavy soy sauce, light soy sauce and white soy sauce. Add seasonings, and it becomes sesame sauce, liver-stained soy sauce, giant knotweed vinegar sauce, plum sauce and so on. Dip it in and eat it more delicious.
Japanese food tips
The characteristics of Japanese cuisine: raw and cold, less fat, many kinds, and attention to appearance. Japanese cuisine is also called "five flavors, five colors and five methods" cuisine. The five flavors are sweet, sour, pungent, bitter and salty; The five colors are white, yellow, cyan, red and black; These five methods are raw, boiled, roasted, fried and steamed.
Classification of eating methods: Sashimi should be eaten from the lighter, usually in the following order: Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Seafood is usually the fattest in the first winter. It is very rude for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. In fact, sushi itself is seasoned with mustard. When eating, dip one end of sushi in soy sauce about 1/4. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and brewing.
Seasons and food: snapper in spring, pine 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. Persimmon leaves, a man named Qiuhua, and reeds in autumn set off the atmosphere of the season. And there are many kinds of dishes. Note that a container is required for each dish, which is selected according to the season and different dishes, and even the pattern on the container changes with the season.
Food Accessories: Japanese food is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, ships and islands, and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious. In addition, restaurants are square, round, boat-shaped, pentagonal, antique, etc., mostly made of porcelain and wood, which is elegant, practical and ornamental. .