Japanese food is a dish eaten with the eyes. The first attraction of Japanese food is its refreshing color and unique shape. Japanese cuisine pays attention to the proportion of nutrition and likes to eat raw food: lobster, tuna and three fish are all dipped in green mustard and seasoning, and eat sake; Generally speaking, Japanese food is light in taste and pays attention to elegant and quiet atmosphere.
Nouns in Japanese cuisine
1, paid in advance
It's a small table, like salted cuttlefish. The tastes are mainly sweet, sour and salty, the smallest and diverse.
2. Appetizers
That is, cold dishes, which can be served alone or in three or five large plates.
Step 3 bowl first
Clear soup is the soup served before meals. Generally, wooden fish flower heads are used to cook soup, which is crystal clear and has a light taste.
4. Sashimi
Sashimi, the main course of Japanese food.
The main materials used are tuna, snapper, pike, mackerel, bass, shrimp, shellfish and so on. , with tuna and snapper as the highest level. Usually served with shredded white radish, perilla leaves, perilla flowers, chrysanthemum and horseradish (Japanese mustard). Some dipped in soy sauce, some put lemon juice, chrysanthemum leaves and sour mouth in soy sauce; There is also the juice of red sour plum soaked in sake, plus horseradish, which is sour, sweet and spicy and has a unique taste. Pay attention to dipping sauce according to the kind of fish. For example, delicious pickled eels with plum sauce, sliced Shandong fish with radish sauce, shredded seaweed with onion and sour soy sauce have a special taste.
04 5, cooking
Instant cooking.
Refers to two or more kinds of materials, which keep their own flavors after cooking and are arranged together. This practice comes from the Kansai region. Use all kinds of seasonal vegetables, add Muyu flower soup, soy sauce and cooking wine, and cook thoroughly with slow fire. The taste is generally sweet and light.
6. Burning things
Bake with open fire or dark fire, which has a burnt taste, such as roasted eel and salted saury.
Step 7 raise things
Instant fried vegetables, mainly tempura.
The dishes fried with batter are collectively called tempura. It is said that this cooking method originated in China and its name comes from Holland. Tempura made of seafood is crowned with shrimp, and roots, stems, fruits, leaves and fungi of vegetables can also be used. The thinner the tempura paste, the better, the hotter and more fragrant it is, and it is best to fry and eat it now. Eat it with tempura juice, radish puree and lemon. It is crisp outside and tender inside, which is probably the most acceptable Japanese food in China.
8. Qiang affairs
That is, acetic acid dishes can be served with cold dishes, or after dishes and before miso soup, which can stimulate appetite and make people feel greasy after meals. Ginger juice or horseradish powder is often added to seafood vinegar dishes to remove the fishy smell. Deep bowls and bowls are often used in containers.
9. Steamed things
Menus sometimes belong to the same category as cooking. Japanese people like to eat vegetables, bowls, mushu, cold eggs and tofu. Tea bowl Mushu is actually egg soup steamed with other raw materials, which contains fresh shrimp, meatballs and mushrooms. It is fresh, tender and unique. Besides, some fish and shellfish are steamed with wine.
05 10, check the bowl
Which is miso soup. Mainly used soy sauce as raw material, seasoned with Muyu flower twice. Many people in China are not used to the taste of miso soup, but it is a must for every Japanese meal and is rich in nutrition. Usually at the end of the meal. The taste is heavy, usually with tofu and chopped green onion, but also with seafood and fungi. Senior banquets generally serve two kinds of soup, clear soup and miso soup. Generally, one miso soup is enough.
1 1，WPA
That's kimchi. Japanese people must have pickles at every meal, and high-end banquets are no exception. Radish kimchi and kimchi are the most popular.
12, eat
That is, staple food, including all kinds of rice, noodles and sushi.
The most common are vegetarian noodles and buckwheat noodles. Hot food is similar to noodle soup in China, and cold noodles are similar to cold noodles in China. Noodles on ice with sauce, chopped green onion, horseradish powder and shredded seaweed are cold and comfortable, especially in summer. Besides white rice, there are various kinds of seasoned rice, such as red bean rice and chestnut rice. , and rice, such as eel rice, tempura rice.
13, Sushi
That is, vinegar rice. Sixi? , also translated into four music meals. However, the raw materials used in the collocation of sweet and sour cannot be determined according to personal taste. There are special sushi restaurants in Japan, and each kind of cuisine has its own system. Eat sushi with sushi juice, and dip one side of the fish fillet in sauce to prevent the rice from spreading.
14, sweet
Usually seasonal fruits.
15, pot
That's hot pot. Mainly beef hot pot, also called hoe burning.
16, teppanyaki
Instant cooking. Everyone sat around the big flat iron plate, heated it, greased it, put in the raw materials and fried it. The chef operates on the spot, frying while eating.