Japan, an East Asian island country, has charming scenery and delicious food. Japanese cuisine is a combination of tradition and modernity. The dishes made from fresh seasonal ingredients from all over the country show a unique flavor. So what dishes are absolutely not to be missed? Let's take a look! Sushi is one of the most representative foods in Japan. "Where there is fish, there is sushi", which is a Japanese mantra. Simple rice with ingredients is also made so small by the Japanese. The hot rice just out of the pot is mixed with rice vinegar, wrapped in seaweed into pieces of sushi, and then dipped in a little spicy mustard and soy sauce with sweet shrimp, tuna, salmon, arctic shellfish and other raw materials, which is delicious. 2. Japanese-style Lamian Noodles egg roasted meat Lamian Noodles is the Japanese favorite late-night cuisine. Japanese pasta, which was learned from ancient China, now has its own unique symbol. Japanese Lamian Noodles soup base is divided into different regions: Fukuoka's is the famous pork bone soup base, which is thick and slippery; The special soup base in Hokkaido is miso soup base, which has a unique taste. Moreover, different ingredients are matched with different Lamian Noodles, which makes the style of Japanese Lamian Noodles different. 3. Tempura Fluffy and crispy tempura is the top brand in Japanese fried food industry (although its origin may be brought to Japan by Portuguese businessmen). Deep-fried seafood and vegetables are dipped in salt or radish sauce and bitten down in one bite. Tempura is crispy. Radish sauce has the property of removing oil, which makes tempura fragrant but not greasy. Never miss tempura shrimp when eating tempura! 4. Shi Huai cuisine is a high-class cuisine in Japanese cuisine. Shi Huai cuisine is an art. Its origin comes from the Kyoto tea ceremony. Carefully arranged exquisite pottery, with all kinds of seasonal ingredients, is beautifully made, just like a beautiful work of art, which makes people exclaim "what a pity to eat it"; There is no menu, only different delicious dishes in different seasons, which is also its characteristic. 5, squid It is understood that Japanese folklore has mentioned that squid is an ideal "antidote" for high temperature and high humidity in summer. Freshly caught wild eel is a delicious food for Japanese from May to 10. This food will go to some traditional Japanese restaurants, where there will be traditional charcoal-roasted eels. It is a great pleasure to taste eel in barbecue sauce with rich oil and sweet taste in summer. 6, soba noodles Japanese people who pay attention to health have created many health dishes. Among them, the slender buckwheat noodles have long been the staple food of the Japanese. Especially in mountainous areas, cold-resistant buckwheat is more valuable than rice. There is a traditional way to eat buckwheat noodles in summer in Japan: put the hot buckwheat noodles in a lunch box with bamboo mats, sprinkle some seaweed, take a bite, dip in miso soup and slide into your mouth. 7, shabu-shabu do it yourself. Japan likes to play hot pot together, put all kinds of unique seasonal vegetables, and finally the red and white meat platter, which makes the family happy. Thin slices of beef melt in your mouth and are full of flavor. 8. Assorted burning violates the typical elegant image of Japanese cuisine and is indeed the favorite snack of Japanese people. Diners bake delicious pancakes on the induction cooker equipped in the restaurant, put Chinese cabbage, pork and other ingredients on it, sprinkle with wooden rafts and seaweed, and then pour mayonnaise, slowly take a bite, and the satisfaction will overflow instantly. 9, fried pork chops This can be traced back to1a dish in Japan influenced by the West in the late 9th century. But this dish is made entirely according to Japanese tastes, and there is no western "blood". Berkshire pork produced in Kagoshima is a very popular high-grade ingredient in Japan. Deep-fry Berkshire pork wrapped in egg yolk and raw flour until golden brown, put it in cold dishes, and serve with miso soup and shredded Chinese cabbage. Take a bite, full of oily juice and crispy feeling swept through, enjoying the unique sweetness of Berkshire pork. One bite and you'll put it down. 10, grilled chicken skewers, a bottle of cold beer and a few skewers of chicken at night, is the best thing for a Japanese. Exquisite oven, there are two different roasting methods: salt roasting and sauce roasting, which seal the original flavor of chicken in mutton skewers. Expansion: introduce Japanese cuisine, usually a bowl of rice and a bowl of soup; For example, the traditional Japanese breakfast is usually miso soup, rice and a dish of kimchi. The most common dish is called "three dishes" (Japanese: one fruit juice, three dishes/ぃちじゅぅささぃ)-soup, rice, and three dishes cooked in different ways. These three dishes are usually a plate of sashimi, a plate of roasted vegetables and a plate of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables or sauced vegetables. "Three meals" often include pickles and green tea. A popular pickle is prunes. Because Japan is an island country, Japanese people quite like seafood-including fish, shellfish, octopus, shrimps, crabs and seaweed. The staple food of origin is mainly rice and noodles. Because it is close to the sea, 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. Classification Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. This cuisine is a cooking system based on traditional culture and habits. Originated in Muromachi era, it is the product of Japanese legal system. There are few formal "local dishes", which only appear in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups. Shi Huai Cai is an exquisite dish prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. 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 preventing hunger and cold. Details can be found on the Japanese cuisine website. With the development of social activities of ordinary citizens in Japan, restaurants have emerged, forming catering. 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. Fu dining table is China dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian diet, so he created table food. The cuisines of Table Fook mainly include shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cakes, bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating. Tea party cuisine Tea ceremony prevailed in Muromachi era in Japan, so tea banquet tea party cuisine appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served. Generally speaking, there are two main types of dining hall dishes in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen. There are several kinds of noodles in Japan, such as udon noodles, soba noodles and wide noodles. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Quick-frozen food is popular with housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also popular in Japan. Western snacks, such as cakes, cookies and chaff melons, which were introduced into Japan from Europe, and spring rolls and pot stickers, which were introduced from China or evolved from vegetarian dishes in Zen temples, were also regarded as dishes and were favored by the Japanese. Practice cuisine Practice cuisine is also called "intensive cuisine", which means fasting and vegetarianism. In fact, the so-called intensive cooking is a vegetarian dish without meat. In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year.