Abstract: Japanese cuisine, also known as "washoku", originated from the Japanese archipelago and gradually developed into dishes with unique Japanese characteristics. Japanese food requires natural color, delicious taste, various shapes and excellent utensils. Moreover, the materials and preparations emphasize the sense of season. The following is an introduction to Japanese cooking recipes and Japanese cooking methods. Let’s take a look at the relevant knowledge! Japanese cooking methods, characteristics of Japanese food, how to cook Japanese food

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1. Honzen Cuisine

A cuisine system based on traditional culture and habits. Originating from the Muromachi period (about the fourteenth century), it is a product of Japan's legal system. Nowadays, formal "honzen cuisine" is rare and only appears on a few formal occasions, such as weddings and funerals, coming-of-age ceremonies and festival banquets. The dishes range from five dishes and two soups to seven dishes and three soups.

2. Kaiseki cuisine

Exquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura and Muromachi eras), the tea ceremony was formed, and from this came Kaiseki cuisine, which was based on very strict rules. Among Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki", which has a history of more than 450 years. According to ancient Japanese legend, the word "kaiseki" comes from the "warm stone" of Zen monks. At that time, the precepts that practicing Zen monks had to follow was to only eat breakfast and lunch, and no need to eat in the afternoon. But the young monk couldn't bear the hunger and cold, so he wrapped heated stones in rags, called "warm stones", put them in his arms and put them on his stomach to resist hunger and cold. Later, it gradually developed into eating less food, which served as a "warm stone" to ward off hunger and cold.

3. Banquet cuisine

Extensive banquet dishes at the party. With the development of social activities of ordinary Japanese citizens, restaurant restaurants emerged and kaiseki cuisine was formed. It may be simplified based on Honzen ryori and Kaiseki ryori. A variety of local dishes are also included. Kaiseki cuisine can usually be tasted in restaurants that specialize in Japanese cuisine.

4. Table burden cuisine

The table burden is a Chinese-style dining table, that is, the Eight Immortals table. Table fur cuisine is Chinese-style cuisine, including mushrooms, fish cakes, vegetable noodle soup, braised noodles, etc. Its characteristic is that guests sit in armchairs around a table, and all meals are placed on the same table. This cuisine originated from the Buddhist vegetarian diet in ancient China and was promoted by Zen Master Yinyuan as "Pu Cha Cuisine" (that is, cuisine that uses tea instead of wine). Because it is popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meats in Buddhist vegetarian dishes and created table fur cuisine. The table-style dishes mainly include: shark fin soup, tea, large plates, medium plates, side dishes, stews, rice cakes, adzuki bean soup and fruits. Side dishes are divided into five, seven, and nine dishes, with seven dishes being the most common. Put all the side dishes on the table at the beginning, and put the shark fin soup and other dishes on the table while eating.

5. Tea party cuisine

The tea ceremony was popular in Japan's Muromachi period (14th century), so tea party tea party cuisine appeared. The original tea party dishes were just embellishments for the tea ceremony and were very simple. By the end of the Muromachi period, it became very luxurious and luxurious. Later, Sen no Rikyu, the founder of the tea ceremony, restored the original light and simple appearance of tea party cuisine. The tea party cooking is as economical as possible in terms of space and labor. Only three utensils are used for the staple food: rice bowl, soup bowl and small plate. During the banquet, there are soup, prunes, fruits, and sometimes two or three delicacies from the mountains and seas. Finally, tea is served.

6. University Cuisine

Generally, there are two main types of cafeteria cuisine in Japanese universities - rice and noodles. Rice is divided into four categories according to side dishes: curry, stir-fry, fried, and rice bowl. Common Japanese curries include general beef curry, croquette curry, and fried mashed potato curry; common stir-fried dishes include ginger roast, mapo tofu, and fried eggplant; common fried dishes include fried prawns, fried vegetables, etc. . As for fried dishes made with fish and oysters, they are probably too expensive and cannot be eaten in school cafeterias. Common types of rice bowls include beef rice bowl, pork rice bowl and chicken rice bowl. The name of the chicken rice bowl sounds a bit cruel, it is called "Oyako" rice bowl, which is a rice bowl made by stewing chicken and eggs together. Depending on how the noodles are processed, noodles are mainly divided into white, thick, and soft udon noodles, thin and yellow egg ramen noodles, and buckwheat noodles that are neither white nor yellow. School meals are relatively cheap. A meal usually costs about 500 yen. If you eat it at an outside restaurant, it will cost at least 700 to 1,000 yen.

7. Noodles

There are several types of noodles in Japan, such as udon noodles, soba noodles and wide-cut noodles. These noodles have exquisite ingredients, are cheap and good in quality. Buckwheat noodles, in particular, are a popular food. Nowadays, Japanese meals have gradually diversified. American fast food, hamburgers, and spaghetti have partially replaced onigiri. Nowadays, quick-frozen foods are popular among housewives, and Chinese dishes such as dumplings, pot stickers, steamed buns, and noodles are also popular in Japan. Western snacks introduced to Japan from Europe, such as cakes, cookies, and melons, as well as spring rolls and pot stickers introduced from China or evolved from Zen temple vegetarian dishes, are also regarded as dishes and favored by the Japanese.

8. Shuxue Cuisine

Shujin Cuisine is also called "Shojin Cuisine", which means vegetarianism and vegetarianism. In fact, the so-called Shojin ryori is vegetarian cuisine that does not use meat.

In addition, there are also boxed cold meals called Osechi Ryori, which are usually eaten during important New Year holidays.

The cooking characteristics of Japanese cuisine

Japanese cuisine is recognized as an international cuisine that is meticulously prepared. A good chef must become a bridge between the eater and nature, allowing guests to taste the most authentic natural delicacies under the chef's careful cooking.

The characteristics of Japanese cuisine focus on the natural original flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. The cooking method is very delicate and exquisite, from the stock that is slowly simmered for several hours, to the seasoning and cooking techniques, all based on the premise of retaining the original flavor of the food.

The secret of delicious Japanese cuisine is basically to use sugar, vinegar, monosodium glutamate, soy sauce, bonito, kombu, etc. as the main seasonings. In addition to tasting the aroma, the taste, touch, vision, smell, etc. are also It cannot be ignored.

In addition to the above cooking methods, there is also knowledge in eating. You must [eat hot dishes while they are hot] and [eat cold dishes while they are cold] so that the taste, time and cooking ingredients can complement each other. , achieving 100% excellent taste.

Japanese food is food that is tasted with the eyes, more accurately, it should be tasted with the five senses. That is: eye-visual tasting; nose-smell tasting; ears-hearing tasting; touch-tactile tasting; and of course tongue-taste tasting. Then when it comes to what flavors can be tasted, the first is the five flavors. The five flavors may be the same as in Chinese food, sweet, sour, bitter, spicy and salty. And the food also needs to have five colors, black, white, red, yellow and green. After the five colors are complete, nutritional balance needs to be considered. Japanese cuisine consists of five basic cooking methods: cutting, boiling, grilling, steaming, and frying. Compared with Chinese cuisine, the cooking methods of Japanese cuisine are relatively simple. Japanese cuisine is based on five flavors (actually six flavors, the sixth flavor is light. Light requires that the original flavor of the raw materials can be fully drawn out.), five colors, and five methods, and is tasted with the five senses. Cuisine.

Characteristics of Japanese cuisine

Japanese cuisine is recognized around the world as the most meticulous international cuisine in the cooking process, which has also created the exquisite and healthy dietary concept of Japanese cuisine.

Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. Using sugar, vinegar, soy sauce, miso, bonito, kombu, etc. as the main seasonings, we pay attention to the taste, touch, vision, smell, etc., as well as the artistic conception of the matching of utensils and dining environment. Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine. A cooking system based on traditional culture and customs. It is used at very formal Japanese banquets where dishes are placed on a tray with legs. A beautiful dish prepared for guests before a tea ceremony. The catering culture characteristics of Japanese food itself also cause the price of Japanese food to rise suddenly and unseen. In Osaka, the city of gourmet food, there is a saying that “eating until you go bankrupt” is used to describe the deliciousness of Japanese food. The ingredients selected for Japanese cuisine are mainly fresh seafood and seasonal fresh vegetables, which have the characteristics of light taste, fine processing, bright color, and less greasiness. When eating Japanese food, half of it is about the environment, atmosphere, and mood. The biggest feature of Japanese cuisine is that it uses fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating. It is fresh and salty, sometimes slightly sweet, sour and spicy. Light, non-greasy, delicate, nutritious, and focusing on the combination of vision, taste and utensils are the characteristics of Japanese cuisine.

How to eat Japanese food

Classification of how to eat

Sashimi should be eaten starting with the lighter ones, usually in the following order: arctic shellfish, octopus, elephant Buck clams, scallops, scallops, sweet shrimps, sea urchins, squid, tuna, salmon, swordfish and tuna. Usually the meat of seafood is the most juicy at the beginning of winter. The practice of mixing mustard and soy sauce into a paste for dipping sushi is considered very rude in the eyes of the Japanese. In fact, wasabi is already added to the sushi itself. When eating, you only need to dip about 1/4 of one end of the sushi in soy sauce. Japanese sake can be divided into three levels, from low to high: junmai wine, Japanese brewing, and ginjo.

Festivals and Food

Eat snapper in spring, squid in early summer, eel in midsummer, mackerel in early autumn, saury in autumn, salmon in late autumn, and crucian carp and dolphin in winter. . Japan is surrounded by the sea, so seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season. For example, in autumn, persimmon leaves, small chrysanthemums, and reed ears are often used to set off the atmosphere of the season. There are many kinds of utensils for serving dishes. It requires one dish and one container, and the dishes are selected according to the season. Even the patterns on the containers vary according to the season.

Food with beautiful utensils

Japanese cuisine is also very particular about the layout and utensils. The layouts are often patterned with mountains, rivers, boats, islands, etc., and are decorated with three or five figures. , seven are arranged in odd numbers, with many varieties and small quantities, which is natural and harmonious. In addition, dining utensils include square, round, boat-shaped, pentagonal, antique-shaped, etc. Most of them are made of porcelain and wood, which are elegant, practical and ornamental.