According to Japanese custom, Japanese food is called "Japanese food". Literally, it is to mix the materials well. Japanese cuisine is an important cooking school in the world at present, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and their influence is second only to Chinese food and western food. .
Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine.
Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate with feet.
Shi Huai Cai: 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 resisting hunger and cold.
Dinner: A sumptuous banquet at a banquet. With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. 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.
In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year. There is also intensive cooking, which was originally a vegetarian diet for Buddhists.
Japanese food is a dish tasted with eyes, or 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. Compared with Chinese food, the cooking method of Japanese food is simpler. Japanese cuisine is dominated by five flavors (actually six flavors, and the sixth flavor-light). It is only the requirement of fully extracting the original flavor of raw materials. ), five colors, five methods as the basis, taste dishes with five senses.
Japanese cookbooks-explanation of terms
1. White soy sauce is a kind of soy sauce with white color, similar taste to soy sauce, but heavier sweetness.
2. The color of Chida sauce is the same as that of China yellow sauce, but the taste is not as salty as that of China yellow sauce, but slightly sweet. "Chi" is Chinese.
Chinese means "red", so it is also called red sauce.
Sakura sauce is a kind of red and black sauce. "Sakura" is the trademark of this sauce, which also means cherry color.
Bading red sauce is said to be used in ancient courts. The color is darker than the red sauce, and the taste is slightly bitter.
High quality goods
5. The taste and color of Shi Ye granular sauce is the same as that of white sauce, except that the beans in the sauce are granular. Generally used for curing food,
Ishino is the brand name of sauce.
6. Yun Dan sauce China is called sea urchin sauce. It is a creature in the ocean. It is oblate and has a prickly shell. You can eat it after cutting it.
The yellow seed is the ovary of a sea urchin. The pickled sauce is sea urchin sauce.
7. Sake is clear and transparent in color and tastes similar to Shaoxing wine in China. It is the wine that Japanese people often drink.
8. Red sake tastes the same as sake, but the color is red, which is suitable for cooking.
9. Lin Wei wine is a kind of yellow transparent sweet wine, similar to China cooking wine, and it is an indispensable blending wine in cooking.
material
10. Muyu flower is made of bonito. Slice the fish with a plane before use, so it is called Muyu Flower. At the Japanese shrine or
The log decorated on the roof of the palace is shaped like a wooden fish, so it is also called wooden fish.
1 1. Make a soup with Muyu flowers. The color of Muyu flower is white, and the soup is clear.
12. Muyu flower has changed after making Muyu flower twice. The color of this Muyu flower is red, and the soup made is reddish.
13. A plant in kelp sea is called Undaria pinnatifida in China.
14. Claw kelp is a kind of kelp block with stems, which is specially used for soup and seasoning.
15. Kelp water generally refers to water boiled with appropriate amount of kelp, which is more commonly used in pot dishes.
16. Thick soy sauce is similar in color to Chinese soy sauce, and it is a kind of soy sauce with moderate taste, suitable for eating sashimi.
It can also be used as a seasoning for general dishes.
17. Heavy soy sauce is darker than thick soy sauce, which is suitable for cooking some dark dishes.
18. Pickled salmon roe
19. Bighead carp, also known as Cargill, is divided into red and gray.
20. Shrimp taro is a kind of taro with a round top and a curved shape, which looks like a prawn.
2 1.Nuda In foreign languages, cold vegetables are seasoned with soy sauce.
22. Sour lotus root is a sweet and sour dish pickled with lotus root.
23. Chrysanthemum Radish A small dish shaped like a chrysanthemum made of white radish.
24. Green cauliflower is as green as ordinary cauliflower.
25. Sauerkraut flower is a sweet and sour side dish pickled with cabbage flower.
26. The cotyledon of Perilla frutescens is a kind of herb, some are purple and some are green. They are very common in China.
herbal medicine
27. An edible chrysanthemum called Qiuhuahuang.
28. Black-rooted burdock is edible. Generally cut into silk for cooking.
29. Pick vegetables and mung bean sprouts. Picking off roots and buds is called picking vegetables.
30. Black tea is tea made from Japanese black tea.
3 1. Cut the gourd into strips and dry it in the sun.
32. Angelica sinensis is the name of a plant with edible stems.
33. Heavenly heavy juice is heavy in foreign languages, which refers to the rice in lacquer boxes. The fried shrimp on it is heavy, and the juice poured on it is heavy.
fruit juice
34. Seven Flavors of Tang Xinzi Loanwords A spicy condiment, which contains laver, sesame seeds, Chili noodles and so on. Japanese food
Everyone likes to put spaghetti in it when they use it.
35. A shellfish with blue stripes on its surface in the clam sea.
36. The red plum fruit pickled with red sour plum is sour and salty.
37. White plum is a kind of pickled natural plum, which tastes sour and salty. It can also stimulate appetite and help digestion. Japanese classics
Conventional consumption
38. Fish cake is a kind of food made of fish sauce, which is fried, roasted, steamed, etc. It has different shapes.
39. Shellfish in Jiangyaozhu Sea are similar to scallops.
40. The muscle outside the pig, also called muscle, is a piece of meat outside the pig's spine. This kind of meat is thin and gluten-free, and it is the best in pork.
meat
Wheat bran is a bean product.
42. Marinate spinach with sauce marinated with Muyu flower soup and soy sauce.
43. Tosa soy sauce is a kind of soy sauce with a relatively light taste, which is made of common sauce mixed with Lin Wei wine and Muyu flower soup.
44. Japanese clear soup is made of chai fish and kelp. One soup can be steamed in a pottery bottle, and the second soup can be made of Lin Wei soup.
45. Sushi is a kind of food that Japanese people often eat. It is made of rice mixed with vinegar, pickles or sashimi, and rolled with seaweed or purple vegetables.