I also like photos.

Some of them have the same meaning.

Some have some changes.

Japanese food is tasted with eyes, which is true, but more accurately, it should be tasted with five senses. Namely: eye visual taste; Smell tasting; Auditory taste; Touch-touch tasting; Nature also has the taste of the tip of the tongue-taste. So when it comes to what you can taste, the first is five flavors. The five flavors may be as sweet, sour, bitter, spicy and salty as Chinese food. And cooking needs five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine includes five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Cooking Japanese food is basically using these five basic conditioning methods, which is not as complicated as cooking in China. So I think the cooking method of Japanese food should be simple.

In addition to five flavors, Japanese food has a sixth flavor-light. "Light" means to fully extract the original flavor of raw materials. In a word, Japanese cuisine is a kind of cuisine based on five flavors (actually six flavors), five colors and five methods, and tasted with five senses.

There are also containers corresponding to cooking places, which are also very important and exquisite, and are omitted here.

What is the basis of Japanese cuisine and how did it evolve to today? First of all, there is a traditional cooking system based on culture and habits. This may be the same in any country. In Japan, it is called this dish. (Japanese food: a very formal Japanese banquet) Now there are restaurants specializing in Japanese food. Then the tea ceremony was formed in medieval Japan (referring to the Kamakura and Muromachi times in Japan), which resulted in Shi Huai cuisine (Shi Huai cuisine: exquisite dishes presented to guests before drinking tea), which was formed on the basis of very strict rules. Looking back, with the development of social activities of ordinary citizens, restaurants came into being. Similarly, with the development of restaurants in China, such as Beijing cuisine. In Japan, banquet cuisine (banquet cuisine: sumptuous banquet) is also formed with the development. It is based on Japanese cuisine and Shihuai cuisine, which is simplified. Of course, it also includes all kinds of local dishes. The above contents are the main factors that form Japanese cuisine now.

Characteristics of Japanese Cuisine-Essential Seasoning

Speaking of Japanese food in Shanghai, some of them don't quite meet the tastes of Shanghainese and Japanese. Why? It is nothing more than careless selection of materials, and the original flavor of raw materials has not been completely extracted. Because there is no [light taste], the taste is poor. The light taste of the dishes is very important, and of course, the seasonings such as water, soy sauce and essence are also very important. Then, I will talk about the characteristics of Japanese cuisine from the perspective of seasoning. The juice of Japanese cuisine is extracted from dried bonito and dried kelp. Dried bonito is made by drying bonito in the sun in a very special way. There is no such method in China. In Japan, the finished dried bonito is produced and supplied by a specialized company. Moreover, according to the different parts of dried bonito, the juice made has different tastes and uses, and it is also made of mackerel. Seaweed is also dry, which is called kelp in Chinese. There seems to be no fine distinction between kelp in China, but the varieties of kelp used to make Japanese cooking juice must be strictly distinguished, whether it is biennial seaweed, whether it is harvested in summer, whether it is harvested and dried on the same day, and the processing method after drying has strict regulations. , is by no means an easy thing. The collocation of dried bonito and kelp is related to what juice to make, and the taste of juice is related to the taste of cooking. There are also juices made of sardines, flying fish, scallops, shrimps and fish bones. In any case, although the juice is slightly light, it must fully reflect the essence of raw materials and the color should be transparent.

The biggest difference between seasoning and China cooking is the use of flavor. The taste not only endows the dishes with natural sweetness, but also makes them shine, which has cooking effects that other seasonings do not have in condensing and maintaining the essence and deliciousness of raw materials. The taste can also effectively prevent the dishes from falling apart and keep the original shape. In Japanese cuisine, when learning western cuisine, taste is also indispensable, such as open-hearth barbecue and eel roasting. Now, in China, you can often see China people drinking Japanese sake while eating. Among them, Baojiu Company, which produces' Songzhumei' sake, now produces very high-quality essence in China.

Speaking of soy sauce, there are five varieties: light soy sauce, thick soy sauce and white soy sauce. Use different varieties according to different purposes. It is not an exaggeration to say that cooking with soy sauce.

There are countless varieties of miso. According to different raw materials, there are decimeter miso, wheat miso, bean miso and so on. It is said that it was spread from China to Japan, and now it is used more than Chinese food, which is an essential seasoning in daily life. Vinegar is also a daily condiment. It is said that it originally came from China, but now it tastes completely different from China vinegar. China vinegar can't be used in sushi, and Japanese vinegar can't be used in steamed buns. As the most basic seasoning, there are naturally sugar and salt.

The above is a general description of seasoning, which is also fermented. China and Japan use condiments differently. As mentioned above, Japanese cuisine uses seasonings to bring out the original flavor of the ingredients more fully, while China cuisine uses seasonings to enhance its delicacy.

Cooking, because of different customs, will have corresponding changes. Japanese cuisine is naturally different from Japan in China and must be accepted and loved by China people. If it becomes China's, Chinese food will definitely taste better.

It needs to be eaten while it is hot. It smells good. Tianfu Liang made of fresh materials is delicious with a little salt. Dip materials needed to make Tianfuliang: juice, soy sauce and essence.

1) shrimp, not very big, eggplant, asparagus. 2) Squid, onion and perilla. 3) diced white fish, pumpkins and mushrooms. 4) Scallops and bighead carp. 5) green peppers and figs.

Tuna is not only used as raw material for sashimi sushi, sashimi and other foods, but also used for heating cooking. Steak is not just for eating meat. In order to give customers more choices, you can also enjoy the change of taste after heating. The combination of soy sauce and various seasonings can also bring you a variety of taste changes.

Salad can be balanced in nutrition, and it is refined from vegetables, fruits, vinegar and other 14 seasonings. You can eat.

The characteristics of the dish "Baked Silver Snow Fish with Miso" are: there are many fish oils in Yin Xue. After soaking in miso, the taste changed due to baking. Miso is easy to paste. Watch the heat. Fish skin is delicious, but it needs to be roasted thoroughly.

The ingredients are made of China carrots (commonly known as "Xinmei") and vinegar.

About seven or eight years ago, sashimi once said in China that eating raw marine fish would lead to urticaria. But now, sashimi can also be seen in ordinary Chinese restaurants.

This is a dish that requires high freshness and safety. Cutting raw fish into sashimi is not easy. People who cook must pay attention to very multipolar trivial things.

Generally, four kinds of tuna are used in Miju, as well as flounder, red oil, scallop, mussel, shrimp, salmon, cuttlefish, octopus, needlefish, six-line fish and so on. According to different seasons.

In Japan, sashimi is a dish that fully shows the seasonal characteristics, and everything in it must be edible. Here, in order to match colors, we had a brainwave and combined with the situation at that time.

Sushi is a very free dish, but traditional rules must be strictly observed in hygiene. Otherwise it will become very dangerous food. Vinegar and salt not only play the role of seasoning, but also play a vital role in hygiene. We must always pay attention to hygiene from the preparation work, and we must not underestimate it.

Scallop sushi, shrimp, shrimp, grilled eel, soaked salmon roe, tuna sushi and grilled chicken egg sushi. When you pinch sushi, mustard will be coated in sashimi.

Just eat ginger slices soaked in sweet vinegar. There is no need to dip mustard in soy sauce.

Roasted bamboo shoots are frequently used materials, which have obvious seasonal sense. When you are a little older, use a slightly lower part, such as a photo sample, cut it into pieces, bake it a little, then spread soy sauce with a brush and bake it several times.

Known as "wood bud" in Japan, it is the sharp bud of pepper. A pat can make bamboo shoots smell fragrant. There are peppers in China, but the sharp buds are hard to buy. You can also change them into cress and add two small pieces of carrots with vinegar on the side.

The vinegar-stained salmon must be very fresh, and it is not changed to vinegar-stained salmon because the freshness is reduced and it cannot be used as raw fish. Spread onion on the bottom of salmon, and then spread shredded green pepper. Shredded red pepper is shredded lemon peel, which is delicious. You can also drink soup paper, which has the delicious taste of bonito.

Open hearth roast beef rice chrysanthemum is made of American beef, with soy sauce and essence as the main raw materials to make barbecue seasoning. In order to show the essence of beef, a little red wine was added. Speaking of open-hearth barbecue, open-hearth roast chicken is famous all over the world, but it is completely different from the production in the photo. Open-hearth roast chicken is to make the seasoning taste in the production process reach the predetermined taste. Here, the seasoning with the expected taste is made first, which is very light.

Stir-fry shredded potatoes in a container, stir-fry 5 or 6 kinds of seasonal vegetables, put them in, and dip them in seasoning.