Benshancai
Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate with feet.
Kaiseki
The earliest and most orthodox cooking system in Japanese cuisine. It has a history of more than 450 years. Exquisite dishes prepared for guests before the tea ceremony.
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" role in resisting hunger and cold.
Shi Huai Cai also developed with the "tea ceremony". "Tea Ceremony" can be said to be a grand tea tasting ceremony and one of the ways to receive distinguished guests. If guests are hungry when invited to tea, it will not only be bad for their health, but also affect their tea tasting. Therefore, when holding a tea ceremony, it will be much better to invite guests to eat snacks or light meals first, and then invite guests to drink tea. This is the original intention of "Shi Huai Cai" produced in the tea ceremony. After hundreds of years of evolution, today's "Shi Huai Cai", as an ancient square dish, is characterized by adopting the procedures inherited from ancient times in cooking methods and retaining the flavor of raw materials as much as possible. Fish and vegetables are the main raw materials, and there should be representative fish and vegetables in the season every month, so the menu is different every month.
Huixicai
A sumptuous meal at the party. With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine.
Other dishes
In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year. There is also intensive cooking, which was originally a vegetarian diet for Buddhists.
"Hefeng Cuisine" is a Japanese western food, and pots and tempura are the representatives of this kind of dishes. In the past thirty years, the living standards of Japanese people have been greatly improved, and their diet has become more exquisite than before, and Japanese food has become more and more advanced. Every place of Japanese food has its own local flavor. Therefore, Japanese cuisine is generally divided into two major cuisines, Kanto cuisine and Kansai cuisine. Among them
Kansai cuisine
Kansai cuisine has a great influence and a longer history than Kanto cuisine. Tokyo cuisine. The Japanese also used to call it "Edo Front", referring to Tokyo Bay in front of Edogawa, where the seafood is fresh and can be used to cook all kinds of delicious food. The popular Edo miscellaneous dishes are typical Kanto dishes. In the Edo period, samurai was the main dish, and the dishes also showed samurai temperament, so it was also called the male dish of Kanto cuisine.
Kanto cuisine is mainly Tokyo cuisine. Guandong cooking is very strong, and it is famous for its fried tempura and four-hi rice. This is because there is a kind of small fish and shrimp in front of Edo (that is, Tokyo Bay), which is especially delicious whether it is fried tempura or cooked four-in-one rice. Guandong Zhu uses these local raw materials to make tempura and four-up meals. Kansai cuisine mainly refers to the representative dishes of Kyoto and Osaka. Kansai cuisine is mainly Kyoto cuisine and Osaka cuisine (also known as Bo cuisine). Because the water quality in Kyoto is particularly good, and it is a thousand-year-old capital with many temples, Lai cuisine has the characteristics of palaces and temples. The dishes cooked by cooking methods are delicious, including soup, tofu and vegetables.
Kansai cuisine is characterized by light taste and delicious taste. The raw materials used in Kansai cuisine are good, and the seafood in Seto Inland Sea tastes better. At the same time, the water quality in Kansai is better than that in Kanto, and the food produced is delicious, so the food in Kansai cuisine is more delicious than that in Kanto cuisine.