Japanese cuisine-light and original;
1, sashimi (sashimi, shrimp slices, snails, etc. (Add mustard and Japanese soy sauce if you like): Salmon is the most common. Besides salmon, I prefer rainbow trout, elephant mussels and prawns.
2. Sushi, hand rolls, and purple vegetable rolls (that is, Japanese rice mixed with Japanese vinegar, mostly replaced by northeast rice in China, accompanied by any Japanese ingredients you can imagine, such as sashimi, roe, roasted eel, pigeon eggs, etc., and then wrapped in laver or rotten skin).
3. Tempura (fried vegetarian dishes and shrimps, mushrooms, eggplant, beans, sweet potatoes, etc. , with special sauce)
4. Barbecue (Japanese barbecue, such as grilled eel, grilled saury, herring, etc., is the most familiar and common among the public).
5. Spicy noodles (Japanese spicy noodles generally pay more attention to soup heads, and then the side dishes are relatively simple).
6. Soup: Japanese miso soup is the most famous. Personally, I think Lamian Noodles is better than soup.
Korean food-kimchi, beef is super expensive;
1, kimchi (that is, pickled cabbage mixed with pepper, which is the most common in China; There are other kinds of pickles, such as radish and perilla leaves. According to Koreans, anything you can think of can be made into kimchi. The strangest things I have ever seen in Korean homes are eggs and pickles. I fainted. Of course, mixing pepper is a relatively primary common kimchi, and Koreans will add coriander, seafood such as shrimp, crab, oyster and other new kimchi to entertain guests.
2, barbecue: from the poorest roast pork belly to the more expensive roast beef. Generally, charcoal fire is used, and the baking tray is special, generally inclined to the middle or both sides, so that barbecue oil can flow out along the inclined plane of the baking tray. The food is delicious. Generally, the barbecue will be served with raw garlic slices, shredded green onions and Korean hot sauce, and wrapped with raw vegetable leaves or sesame leaves, which is very fragrant and not greasy. It's a pity that I haven't seen sesame leaves for Korean barbecue in China.
3. Bibimbap: Bibimbap is very common in China, but generally speaking, I personally like bibimbap. It's very simple, that is, rice is covered with all kinds of vegetables, cucumbers, bean sprouts, seaweed and eggs for life, because rice is hot. If the stone pot is hot, you can eat it together. I think it is delicious.
4, noodles: my favorite is cold noodles (noodles with soup, soup is ice, some shops have soup with smoothies, sour and sweet, very refreshing in summer, with cucumbers, boiled eggs, white sesame seeds, etc.); Then Korean Zhajiang Noodles is also good. They mainly have special fried sauce, which is totally different from what we make in Zhajiang Noodles. Sauce is made of fermented soybean, which I have seen in Korean homes and hung under the eaves of houses (big houses in the country, not apartments).
5, assorted vegetables: such as assorted vegetables (this is a very common appetizer before meals), or raw beef (this is delicious, very tender, with Sydney, eggs and other things, the taste is very smooth and delicious. I like it. )
6, small yellow croaker: many practices, baking, cooking and the like, personally do not like, no research.
In short, I personally think that Japanese cuisine is mainly seafood, and it should be fresh! The price of Japanese food varies greatly (in China). Take a meal for two people as an example. The cheapest can be eaten without 150 yuan. For example, in a revolving sushi restaurant or a relatively cheap Japanese restaurant, salmon sashimi can be sold for 1kg, while RMB in 50 yuan is less than RMB. But it is expensive, so it doesn't count. The two most expensive people I have eaten probably spent more than 6 thousand, which is not bad. I didn't drink. Sashimi accounts for half of the cost.
In contrast, because the raw materials of Korean food (in China) are relatively cheap, no matter how expensive they are, they are limited, and those on land are always cheaper than those in the sea. Generally speaking, Korean food is relatively average. Two people 100-800 is enough. I can't say it clearly without drinking. Where can I find delicious Japanese food and Korean food in Jiading, Shanghai?
Address: No.5 Lane, Qinghe Road 18
Tel: 02 1-
Hanlin grilled (Chengzhong Road Branch)
Address: 4th Floor, Robinson Square, Jiading Chengzhong Road 138.
Telephone:
Zhaoriwu (Bole Road Branch)
Address: Jiading Hotel 100 Bole Road/Building.
Tel: 02 1-
Changpan izakaya
Address: Bole South Road 125
Tel: 02 1-2 108
Tricholoma matsutake (Jiading branch)
Address: Qunyu Road 12
Tel: 02 1- What kind of tea does Japanese and Korean cuisine use? The tea used in Japanese cuisine and Korean cuisine is barley tea.
Barley tea is a traditional refreshing drink widely circulated in China, Japanese and Korean. Barley is fried to brown, and strong fragrant tea can be extracted only by brewing with hot water before eating. Barley tea is made by frying barley and boiling it. It has a strong wheat flavor. Drinking barley tea can stimulate appetite, help digestion and lose weight.
Tea is sweet, nutritious and unique in flavor, and has the function of clearing away heat and toxic materials. Barley tea does not contain theophylline, caffeine, tannin and so on. , and does not affect sleep, tea sets or teeth.
Folk circulation
China
Wheat tea is not uncommon in China, especially in the north. Northern China is rich in barley, and wheat tea is made from local materials. In the eastern agricultural area of Qinghai, barley is the only abundant crop in the field. So take local materials, grind the fried wheat grains into wheat residue, and then cook them into wheat tea. Tea soup is dark brown and smells like coffee tea.
Japan
It is said that in the Taoshan culture era of Japan from 65438 to 0587, Toyotomi Hideyoshi unified the whole country, and the Japanese tea ceremony was completed, and the famous Kitano tea ceremony in history was founded. At that time, most participants provided tea, and some of them used fried rice and wheat instead. Thus, wheat tea, brown rice tea and other cereals fried tea were born.
South Korea
Historically, the Korean peninsula belongs to farming civilization and mountainous areas. Geographically, because the climate and local conditions are suitable for the development of agriculture, coarse cereals were planted as early as the Neolithic Age, and then rice was popularized. Since then, cereals have become the center of Korean food culture and gradually developed. It is precisely because of Korea's geographical location and climate that its diet has very distinctive characteristics. Although the cooking is mainly barbecue, its taste is very popular among Koreans. In order to achieve the purpose of appetizing and relieving boredom, barley tea, which has a wide range of materials and a simple and unique flavor, occupies the position of beverage on the Korean cooking table. Seek simple and delicious materials and practices for Korean and Japanese cuisine. Buy pork belly and cut it into long strips, not too narrow. Heat olive oil or vegetable oil, garlic cloves and raw sweet potato pieces in a pot. Put the meat in for frying. When cooked, eat it with lettuce. Pay attention to the best pan. Don't overcook the meat. You need to turn over frequently when frying. Where can I find delicious Korean food and Japanese food in Xiasha? Hello, landlord
Let me introduce some to you.
Korean cuisine
Han Shanggong is on 4th Street, where the food is authentic and the environment is good. It is a "good Korean cuisine" in Hangzhou. The overall level of vegetables and rice is relatively high.
Amixiang Korean BBQ (Media College Store) is located on the 3rd floor of the living area restaurant of Zhejiang Media College, Xiasha College Street, Jianggan District. Things are a little expensive! It's good to eat occasionally!
Fortunately, we often use coupons, which is more cost-effective.
Here you can DIY what you want to eat ~ ~
Japanese cuisine
Kyoto Japanese cuisine is located at No.25, Third Street, Xiasha Economic Development Zone. Look at the menu The price is not lower than the restaurant in the city. The average person has been around 50 ~ ~ two people pick and choose.
, or decided to eat Japanese beef hotpot, 88, conservative, not enough ~ ~
The taste is ok,
There are more people.
It's rare to eat, and it feels good.
If you eat too much, you're afraid your purse won't be enough.
Ha ha laugh
Youmeijia Japanese Cuisine (Xiasha Store) is located in Xiasha Economic Development Zone 10 Road Xincheng Building/Room KLOC-0/3. Where can I find Japanese food and Korean food in Wuhan? What is the approximate price? Many Japanese cuisines, especially in Hankou, have a home opposite to Wal-Mart on Jianghan Road (mainly in the basement), a home diagonally opposite to Industrial and Commercial Bank of Jinghan Avenue, and a home at Wansongyuan Garrison Headquarters.
South Korea has a home in the snack street of Dayang Department Store on Jianghan Road, a home next to Zhongshan Avenue Craft Building, and a Jin Hange on the riverside of Minsheng Road Network.
I have only eaten one of the above Japanese and Korean restaurants, and the stove barbecue in Korea is very distinctive. Japanese sushi is too raw, so be careful with diarrhea. The price is good. Generally, it is 50~ 100 yuan for two people. . . . Try it ~ ~ ~ Do you like Japanese food? Korean food is more common than Japanese food, or Korean food is more suitable for my taste ~ What do Japanese food and Korean food mean? What is it? Common menus and ingredients in Japanese cuisine:
The menu categories that Japanese restaurants often see can be roughly divided into the following five categories:
(1) Sashimi: Simply put, it is all kinds of raw seafood, such as fish, shrimp and shellfish.
(2) A la carte: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as fried food (baked goods), barbecue food (baked goods), stewed food (cooked products), steamed food (steamed products), soup food (smoked products) and pickled side dishes.
(3) Hand silk: including ordinary hand rolls, hand-cranked sushi, flower sushi, etc.
(4) Hot pot: Common ones are hot pot, paper hot pot, pork hot pot, beef hot pot and seafood hot pot.
(5) Package category: light meals, fixed foods, formal packages, etc.
Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in a year.
If you want to enjoy Japanese food like a la carte, but don't know how to order it, I suggest you ask the service staff directly, so that they can give you some advice or prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.
Otumami is a common menu of Japanese cuisine, which is mainly light and appetizing, and can be roughly divided into three types: Tsukemono, Sumono and Sara.
(1) Pawpa: pickles and pickles that we are familiar with. Soak these materials in vinegar, salt or other seasonings for several hours to make them delicious. Papaya can be used as an appetizer as well as an appetizer in the set meal. Common ones are miso cucumber, miso white grape and so on.
(2) Cold dishes:
Including Sumono, cold salad and various salads. The dish with vinegar as the main seasoning is called fermented grains, while the cold salad can be cooked with various seasonings, such as vinegar mixed cuttlefish, cold onion, miso cold tuna, cold tofu and so on.
(3) Salad: In addition to following the practice of western-style salads, Japanese cooking methods are also added to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus shrimp salad and comprehensive salad.
Thousands of years ago, the Japanese used crude salt to make Pu 'an cuisine. Today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.
Sashimi, a common menu in Japanese cuisine.
[Sashimi] is sashimi, which is directly transliterated as "Shasimi". Sashimi is a kind of raw food that cuts fresh fish or shellfish into pieces according to proper knife method and is served with soy sauce mixed with wasabi.
Most people usually think that wasabi has bactericidal effect, but it is not. Mustard is just to improve the taste. When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife-cutting, handling and cooking, seasoning and decoration, so as to make a plate of sashimi with amazing vision and taste.
At present, the common kinds of sashimi in China are: red Lu Lu badminton silver carp, salmon, tuna, snapper, swordfish, lobster, reed shrimp and so on. Among them, tuna sashimi, which is abundant in May every year, is a human treasure with endless memories for many diners.
Sashimi is not always eaten completely raw. Some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the belly of tuna is slightly baked with charcoal fire, the fatty ester of fish belly is baked to make it smell fragrant, and then it is dipped into ice and sliced.
(2) Soaking in hot water: After slightly scalding fresh fish in hot water, soak them in ice water, let them cool quickly, and take out slices, which will present a kind of sashimi with familiar surface but raw inside, with another flavor in taste and taste.
Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte.
——Agemono, a common menu in Japanese cuisine
Fried food is called [Yang Wu] or [Fried food] on the Japanese menu. Fried food mainly wraps the fried ingredients in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The common ingredients of fried food are fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking, there are more kinds of fried foods, such as durian and burdock.
Tempura is a famous dish in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushroom.
Generally speaking, Wu Yang dishes are served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dip and mix well, and eat while eating. Common fried things are tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the "durian fruit yang" (fried durian) developed by our company is a crispy and delicious special yang, which is deeply loved by guests.
Yakimono, a common menu in Japanese cuisine.
The Chinese name of Shaowu is barbecue as we know it. Shaowu can be said to be one of the staple foods in Japanese cuisine. The main ingredients of cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish and so on. Cooked food can't be heated any more; it must be eaten while it is hot.
Common barbecue methods can be roughly divided into the following categories:
First, vegetarian cooking: spread the salad on the ingredients and bake it directly in the oven.
Second, according to the burning: the prepared sauce is baked and smeared on the ingredients until the food is edible.
Third, skewering: skewer food on bamboo sticks, put it directly on the fishing stove net, and barbecue repeatedly.
Teppanyaki: Cooking food on a hot thick iron plate.
Five, rock burning: first put the stone or rock on the stove to barbecue to more than 300 degrees, and then put the food on the hot rock to cook.
Six, posture burning: the whole fish or shrimp is fixed and shaped with bamboo sticks, and barbecued in a stove or oven until cooked.
Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, barbecue in the oven, and the common ones are salt roasted fragrant fish and shrimp.
Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for a few hours, and then bake in the oven.
Common ingredients: Arctic shell (size) has been cleaned, including octopus, Chinese salad, abalone larvae, arowana mouth, snail meat, cuttlefish larvae, clam meat, salmon skin, roasted eel, diced eel, snail meat, octopus, urine shrimp, sushi shrimp and abalone slices. There is a flower dance in Xinjiekou, and stickers are often posted downstairs to recruit people. I wonder if there are any tricks now.
In addition, you can buy a map magazine or a gourmet website, and you can call many restaurants to ask Japanese people about Chinese food and Korean food. Eating Chinese food in Japan is very expensive, just like eating Japanese food in China, because there are few, hehe.
Chinese food is delicious and well evaluated, while Korean food is not expensive and very popular in Japan.
The production method is similar to that of Japanese materials.
If you compare the cuisine of China and South Korea, China cuisine will surely win, and China cuisine is more delicious than Korean cuisine in the eyes of the Japanese.