Japanese cuisine includes tempura, Japanese Lamian Noodles, sushi and other main courses. Japanese cuisine is recognized as the most meticulous international cuisine in the world, which also creates the exquisite and healthy diet concept of Japanese cuisine.

1, tempura: In Japanese cuisine, dishes fried with batter are collectively called tempura. There are dishes that can be eaten at simple meals and banquets. Tempura takes egg batter as the most, and the prepared batter is called tempura clothes, which is flour used to make noodle clothes. Tempura vermicelli made from this batter is thin and crisp. The best water for mixing batter in summer is ice water.

2. Lamian Noodles soup: Lamian Noodles soup usually needs to be stewed for several hours or even days. Some Lamian Noodles stores use or mix the commercially available Lamian Noodles soups bought in barrels, which is convenient and can reduce the cost, but the specialized Lamian Noodles gourmets can distinguish them.

3. Sushi: Sushi is a Japanese dish, with vinegar as the main raw material. Sushi, like other Japanese dishes, is very bright in color. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod white, tuna and salmon are selected. Slice it and put it on a white and fragrant rice ball, knead it, then spread it with bright green mustard sauce, and finally put it in an antique porcelain plate.

1, when making tempura, there was also a saying in Japan that "three points technology, seven points sorting". Because the seasoning of Japanese cuisine is mainly light and pays great attention to highlighting the flavor of raw materials, the freshness of raw materials is the primary criterion for selection. Select materials according to the requirements of tempura production. Japan also pays great attention to seasonal characteristics, and different seasons choose different season's characteristic raw materials.

2. The soup base in Lamian Noodles is also rich in nutrients, including amino acids, nucleic acids, minerals and so on. But the disadvantage is that most of the salt content exceeds the standard.

3. Japanese sushi mainly uses seaweed or seaweed to roll rice, sashimi, cucumber, pork floss and roasted onion, with mustard, horseradish, soy sauce and vinegar.

On the coast of China, there is a cylindrical rice ball made of glutinous rice, egg yolk, crispy skin, peanuts, vegetables and cooked shrimp, which is called a cooking stick. It is covered with a layer of cooked dough. The method is a bit like holding sushi, but the material and shape are different.