Then, next, let's learn about the order of eating Japanese food! In this way, when people go to eat Japanese food in the future, they won't panic and don't know how to eat.
Japanese food
Appetizer: 1. Pay first+appetizers; 2. The first bowl; sashimi
Main course: 4. Boiling/steaming; 5. Burning/baking; Propaganda things
Side dishes: 7. Braised food
Staple food: 8. Stop bowl+dish+imperial rice.
Ending: 9. Fruit/dessert
Standard daily menu.
Prepaid: radish puree mixed with red fish roe
Appetizers: salted egg yolk in sauce, Yun Dan mixed with jellyfish, grilled fish.
The first bowl: Indocalamus juice
Sashimi: tuna and snapper sashimi.
Cooking: Chicken with vegetarian dishes.
Roasted eel
Yang Wu: prawn tempura
Jellyfish vinegar
Stop the bowl: mushroom tofu sauce soup
Royal rice: white rice
WPA: pickles and pickles.
Fruit: watermelon
In fact, the logic is very simple: serve a small glass of wine and vegetables first, so as not to wait for the guests, and then provide a bowl of clear soup to clear the mouth, so as not to make the wine taste bad in the mouth.
Followed by sashimi, boiled food, baked food and other main courses (optional according to food intake). Finally, in order to fill the guests' stomachs, miso soup, rice, pickles and candy are served.
1. Pay first+appetizers
A prelude to a meal
Simply put, it is an appetizer. Generally, they are cold cuts with strong seasonality and bright colors. Color, fragrance, taste and shape are all very particular, and it is also to let guests start eating in a comfortable mood. So, no matter how hungry you are, remember to appreciate the chopsticks before you move them.
The appetizer can be a single bowl or three or five assorted dishes. The most famous platter is "eight inches" (this name is very direct, taking inches as the unit, and eight is the measurement length of tableware, so eight inches means that the length and width are all 24.
One-centimeter tableware is used to hold appetizers of rice, with vegetables or whole grains in the front left and seafood in the back left.
Use a bowl first.
Rinse your mouth with a bowl of clear soup.
The first bowl is a clear soup, made of fresh vegetables, fresh fish and other ingredients. The most common thing is to cook soup with wooden fish. The first bowl is crystal clear, light in taste, and has the delicious taste of soup, which is generally rare. It is mainly to clear the mouth and prepare for the next meal.
Here I would like to mention the etiquette of drinking soup in Japanese cuisine. There is no spoon in the soup of Japanese food. Remember to drink directly with your mouth. If there is solid food in the soup, you can pick it up with chopsticks. Never "drink" it directly into your mouth.
It is impolite to drink soup with a spoon in Japanese food.
sashimi
Taste the marine flavor of this season.
We can eat sashimi after removing the previous advance payment and the taste of appetizers in the mouth with the first bowl. Sashimi is also called sashimi. The raw materials of sashimi are tuna, snapper, mackerel, octopus, perch, shrimp and shellfish. Sashimi is eaten differently in different seasons.
The correct way to eat sashimi is also very particular. When dipping in soy sauce, you need to turn the sushi upside down, with the fish part facing down (never dip the rice in soy sauce, take the fish out of the rice and dip it in soy sauce). Mustard can be dipped but not dipped, but remember not to throw mustard into soy sauce and stir it.
Besides, no matter how big sushi is, you can't bite it in half! You need a bite to put sushi in your mouth, so that the ingredients touch your tongue first. As for using chopsticks or grasping by hand, both methods are ok, but grasping by hand is more authentic.
The following cooking, steaming, roasting, roasting and accelerating are the highlights of this dish. According to the price and richness of the menu, the collocation of main courses is also different, such as simple dishes, five main courses may only serve two.
4. Cooked/steamed food
The origin of Japanese food flavor
Corner cooking, manna cooking, bamboo cooking, local organ cooking, foot cooking, we often see such names when traveling in Japan. These are all cooked things, in short, "cooked" dishes.
According to the Japanese chef in the workshop, it is the little-known cooking that really deserves the name of the root of flavor in Japanese cuisine. The taste of cooked food is very weak, so in the main course, it is usually the first course.
Cooking is generally served in a small bowl, paying attention to the original flavor. Some have soup, some don't. Sometimes, we also provide local cuisine, such as Kanto Miscellaneous Cooking (also known as Tokyo Miscellaneous Cooking) and Kansai Miscellaneous Cooking (also known as Shanghai Miscellaneous Cooking) and so on.
Steamed things, the most common is the tea bowl mushu, which contains all kinds of things. There are also some steamed dishes, such as some fish and some steamed shellfish.
Step 5 burn/bake
The heaviest thing in this meal
With so much light food in front of us, we can order something slightly "heavy" next. Barbecues are all on site! Although it is the barbecue we often eat, it is also divided into salt roasting, sea urchin roasting, Japanese roasting, egg yolk roasting, Dengaku roasting and other roasting methods in Japanese cuisine.
Tip: When eating grilled fish, you can squeeze lemon on the fish, or pour the soy sauce on the table on the radish mud, put a fish in it, and wipe the radish mud on the fish. After eating the grilled fish, put the ginger buds on the plate. "
"Come on, Root.
Remember not to pour pepper noodles, peppers and other spices on food without authorization. I think so, too. These seasonings are evenly placed in the corner of the food plate.
Propaganda things
No bombing, no joy.
Among several main courses, the general dish comes last, after all, it is the most greasy. The so-called "Yangwu" refers to cooking, which is divided into tempura, Chuanyang and Gillette according to the difference of oil and ingredients.
The representative of fried food is tempura. Tempura is usually served with a special dipping sauce, with broth, soy sauce and spices. Just dip it in the mud when you eat it, not soak it all. It is suggested to start with light vegetables or fried shrimp, and finally eat heavy ones.
7. food
Used to adjust the taste after the main course.
Fermented food is a kind of cold and sour food, which plays a refreshing role. Most of them are placed after the main course and before the miso soup to remove the greasy feeling in the mouth after the main course. Therefore, although this dish is not a big dish, it is very popular with the Japanese and is almost necessary for every meal. Jellyfish with vinegar flavor is the most common kind of vinegar.
8. Stop bowls+vegetables+royal rice
Increase satiety
After all, Japanese food is small, and people who eat a large amount of food are likely to feel insufficient after eating the main course. At this time, a bowl of delicious rice with miso soup and side dishes will make people satisfied! So you can also understand this part as the food you ordered in many Japanese food stores.
The check bowl is also called the back bowl. Miso soup is a typical back bowl. Generally, there are two kinds of soup for senior banquets, clear soup and miso soup. Generally, one miso soup is enough.
Paws are pickled pickles, among which yellow radish pickles (a kind of salty and sweet pickles, radish is bright yellow, crisp and shiny) and pickles (pickled pickles in Nara, Kyoto, with long-lost sauce, also called Nara stains) are the most common.
Imperial rice is generally mother-child rice, eel rice, tempura rice and so on. Imperial rice, check bowls and food are usually served together. The order of eating is to drink miso soup first, then eat, and finally pickle. After eating pickles, you must drink miso soup or eat it instead.
8. Fruit/dessert
Sweet ending
Finally, draw a happy ending for this meal with seasonal fresh fruits or Japanese snacks. Ice cream, pudding, cake, fruit and mutton soup are all common desserts.
To sum up, as one of the most regular dishes, the core essence of Japanese cuisine is: order, stability, slowness, neatness and quietness.
Mastering the order is only the first step. When eating, don't show panic, and don't eat every dish in a hurry. Don't dirty the table, floor and clothes when eating. Don't make a sound when chewing ... following these small details is our respect for a food culture.