Nowadays, Japanese cuisine is more advanced in the world, both in production method and taste. It is very particular about its taste. The raw materials are mainly seafood and fresh vegetables, which are sweet and salty, finely processed, bright in color, light and less greasy, and maintain the inherent taste and characteristics of raw materials. With the change of seasons, the materials and tastes are also changing. For example, seafood and vegetables are the mainstay in spring and summer, seasonal flowers and leaves are the decorations, and ginkgo is the mainstay in autumn. In addition, Japanese cuisine is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, boats and islands, which are arranged in odd numbers of three, five and seven. There are many varieties and few numbers, which are natural and harmonious. Another notable feature is that tableware is mostly made of porcelain and wood, such as square, round, boat-shaped, pentagonal, animal-shaped, antique and so on. They are elegant, generous, concise, practical and ornamental, which makes diners find everything new and fresh. Delicious food with exquisite utensils makes every Japanese dish a beautiful masterpiece.
Eating Japanese food is half about eating the environment, half about eating the atmosphere and half about eating the mood. The standard Japanese cuisine should be sitting straight on the Japanese tatami or sitting cross-legged. Of course, it's not a problem for Japanese who have been trained since childhood, but it's a little reluctant for China people who have always been used to sitting. So some Japanese restaurants dug a big hole under the tatami central table, which allowed guests to put their legs down and sit comfortably. This moderate flexibility can not only make diners feel comfortable, but also retain Japan and Japanese flavor to the greatest extent.
In Japanese cuisine, good "gourmets" think that Japanese miso soup, salmon sashimi, tempura, roasted eel, saury, sushi and salad are indispensable, otherwise it will not be rich.
The biggest difference between Japanese miso soup and Chinese soup and western soup lies in the difference between ingredients and soup. After serving, you can see that the soup is clear, seaweed and other ingredients are lying quietly at the bottom of the bowl, which is quite different from a bowl of chaotic Chinese soup and a bowl of rich western soup. Tempura and baked saury are both famous dishes in Japanese cuisine. Tempura is a Japanese assorted fried food, which is made of vegetables and shrimps wrapped in flour and lightly fried in oil. It tastes very good. The grade of sashimi is the same as beef, and it varies with different parts of the body. Generally speaking, the place with the most oil in the belly of fish is the best, which is called "big fat"; The abdomen near the spine is called "medium fat"; The place near the back and tail is called sashimi, which is the cheapest.
Japanese sushi is made of high-quality rice, cooked and cooled, then poured with special rice vinegar, stirred evenly, sealed overnight, and then used to make sushi. When eating sushi, the taste should be light and heavy. Eat sashimi first, then sushi, in order to better taste the delicious sashimi. The Japanese pay attention to "eat cold when it is cold and eat hot when it is hot". Don't order a lot of sashimi at once. Sashimi will change its taste if it is exposed to the sun at room temperature for too long.
Later, some people commented on Japanese cuisine: it 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, dense, and even blank, which makes people unbearable. But they are all cold, and the fragrance is never attractive. Just like Japanese geisha, Leng Yan is abnormal and Yamato is more like a nation. Cold and unyielding in appearance, it always keeps people away, and the food culture always embodies the characteristics of a nation, so does Japanese cuisine.