sashimi

Raw fish is a series of sashimi, which plays an irreplaceable role in Japanese cuisine. This is a judgment.

Whether a sushi restaurant is authentic or not is an important criterion. There are many things to make sashimi. For example, some kinds of salmon can't be frozen quickly, otherwise it will destroy the meat quality, while live flounder will taste good after being refrigerated at low temperature for an hour or two.

Mustard and soy sauce

This is the seasoning for eating raw fish. Mustard is Japanese mustard, green, and it will be very strong at first smell. Don't worry, that's because you're not used to the smell. Mustard can not only increase the taste of raw fish, but also kill bacteria. You must have mustard when eating Japanese food.

barley tea

After several dishes of fish are born, you must drink barley tea to remove the aftertaste in your mouth before eating sushi.

sushi

Sushi is made of rice balls pickled with vinegar and some seafood or meat. When you eat it, you can dip it in soy sauce and mustard like raw fish, or you can leave it, depending on the taste. The correct way to eat sushi is to eat it all at once. In addition, the Japanese don't dip mustard in sushi, because mustard has been added to sushi, and you can appreciate the original flavor of sushi by dipping in soy sauce.

Eat fish raw.

When eating mustard, put it on a plate, mix it with soy sauce and dip it directly. It's simple. But if it's the first time to eat raw fish, you must take a sip first to adapt to the spicy taste of mustard, and it's best to prepare dinner paper in your hand to prevent tears. The second is to put a little mustard on sashimi, then pick up the raw fish and dip the other side in soy sauce. Be careful not to mix mustard with soy sauce.

Tempura

Features: Tempura refers to a Japanese frying method, which can be wrapped with shrimp, mushrooms, asparagus, onions, pumpkins and so on.

Ingredients: tempura powder, or a little white flour with an egg and a bowl of water instead, cooked prawns, asparagus, onion slices, fragrant shavings and a bowl of noodles.

Production: Tempura powder and water are mixed into paste according to the ratio of 65,438+0: 65 and 438+0.5. Dip shrimp, asparagus, onion slices and mushrooms in tempura paste, and then fry them in a boiling oil pan until golden brown.

Seafood sashimi sushi

Features: Japanese food

Raw materials: seafood: fresh Cargill fish, salmon, tuna, arctic shell, Undaria pinnatifida and white radish, cut into uniform filaments, and seasoning: green mustard and Japanese soy sauce.

Making: Put seafood on rice.

Japanese fried tofu

Features: Japanese home cooking

Ingredients: board tofu or Chinese hot pot tofu.

Production: First, the soy sauce, clear water, miso, ginger juice and sugar (tofu juice) are boiled. Hot pot tofu (1 block) is cut into 8 small pieces and dipped in low-gluten flour, and the oil is heated to about 140℃. Tofu dipped in flour is fried in oil pan until golden brown, and then put on a plate. Pour a little radish paste on the tofu and add a little shredded seaweed to serve, so that the dripping sushi can be sliced and placed on the plate.

Japanese barbecue

Features: Japanese barbecue

Raw material: beef

Production: Put the beef on the iron plate and cook for 1-3 seconds. You can add other seasonings when eating.

Japanese sesame seed cake

Features: I often eat Japanese snacks with wine.

Ingredients: wheat flour, eggs, sweet potatoes, onions, shrimps, pork, squid, seaweed and soup.

Production: wheat flour and sweet potato mixed soup, put 1 in the bottom of the pot, and add seaweed from time to time.

Lamian; Lamian; Ramen

Features: Japanese daily food, delicious.

Ingredients: Lamian Noodles, soup, others.

Making: Cook the soup first, which is the key to Lamian Noodles's success. Cook the noodles, add the soup and add the ingredients.