Characteristics of Japanese cuisine
Light, non-greasy, delicate and nutritious, paying attention to the combination of vision, taste and utensils is the characteristic of Japanese cuisine.
Cooking principles of Japanese cuisine
Five flavors: sweet and sour.
Five colors: white, black, yellow, red and green.
Five methods: raw, boiled, roasted, steamed and fried.
Three categories of Japanese cuisine
1, Japanese cuisine-traditional and formal Japanese cuisine
Originated in Muromachi era (about14th century), it is the product of Japanese legal system. At present, formal "local cuisine" is rare, only appearing in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups.
2. Shi Huai cuisine-high-class cuisine
The origin of "Shi Huai" is that the musicians are hungry and warm with warm stones when they practice fasting, hence the name. Shi Huai Cai, originally used to match the tea ceremony and bring out the delicious taste of tea, has now become synonymous with high-class food.
3. Banquet cuisine-Banquet cuisine
Banquet cooking is not as rigorous as this meal and Shihuai cuisine, and it is more free to eat. Besides paying attention to delicious food, banquet cooking is enjoyed in a more relaxed way.
Cooking Characteristics of Japanese Cuisine
Japanese cuisine is recognized as an international delicacy with fine cooking. And a good cook must become an overseas Chinese association between consumers and nature, so that guests can taste the most authentic natural delicacies under the careful cooking of the chef.
The characteristics of Japanese cuisine focus on natural flavor. Undoubtedly, "original flavor" is the primary spirit of Japanese cuisine. Its cooking method is very exquisite, and the broth, seasoning and cooking methods cooked for several hours with small fire are all based on preserving the original flavor of the food.
The delicious secrets of Japanese cuisine are basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp and so on. In addition to tasting fragrance, taste, touch, vision and smell can not be ignored.
In addition to the above cooking colors, eating is also learned. We must "eat hot food" and "eat ice food" to make the taste, time and ingredients reflect each other and achieve a wonderful taste of 100%.
Common menus in Japanese cuisine
In Japanese restaurants, the menu categories we often see can be roughly divided into the following five categories:
(1) Sashimi: Simply put, it is all kinds of raw seafood, such as fish, shrimp and shellfish.
(2) A la carte: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as fried food (baked goods), barbecue food (baked goods), stewed food (cooked products), steamed food (steamed products), soup food (smoked products) and pickled side dishes.
(3) Sushi: including ordinary hand-rolled sushi, hand-held sushi and flower sushi.
(4) Hot pot: Common ones are hot pot, paper hot pot, pork hot pot, beef hot pot and seafood hot pot.
(5) Package category: light meals, fixed foods, formal packages, etc.
Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in a year.
If you want to enjoy Japanese food like a la carte, but don't know how to order it, I suggest you ask the service staff directly, so that they can give you some advice or prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.
Otumami is a common menu in Japanese cuisine, which is mainly light appetizers and can be roughly divided into three types: Tsukemono, Sumono and Sara.
Pawpa
That is, pickles and pickles that we are familiar with. Soak the materials in vinegar, salt or other seasonings for several hours to make them taste delicious. Pawpa can be used as an appetizer in the set meal. Common ones are miso cucumber, miso white grape and so on.
(2) Cold dishes
Including Sumono, cold salad and various salads. The dish with vinegar as the main seasoning is called fermented grains, while the cold salad can be cooked with various seasonings, such as vinegar mixed cuttlefish, cold onion, miso cold tuna, cold tofu and so on.
(3) Salad
In addition to following the western-style salad practice, Japanese cooking methods are also added to develop Japanese salad features, such as abalone salad, lobster salad, asparagus shrimp salad and comprehensive salad.
Thousands of years ago, the Japanese used crude salt to make Pu 'an cuisine. Today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.
sashimi
"Sashimi" is sashimi, and some people directly transliterate it as "Shasimi". Sashimi is a kind of raw food that fresh fish or shellfish are sliced according to proper knife method and served with soy sauce mixed with wasabi.
Most people usually think that wasabi has bactericidal effect, but it is not. Mustard is just to improve the taste. When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife-cutting, handling and cooking, seasoning and decoration, so as to make a plate of sashimi with amazing vision and taste.
At present, the common kinds of sashimi in China are: red Lu Lu badminton silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster and reed shrimp. Among them, tuna sashimi, which is abundant in May every year, is a human treasure with endless memories for many diners.
Sashimi is not always completely raw, and some sashimi dishes are slightly heated, such as:
(1) Charcoal roasting: roast the tuna belly slightly with charcoal fire, roast the oil ester in the fish belly until it smells fragrant, and then soak it in ice and slice it.
(2) Soak in hot water: After slightly scalding the fresh fish in hot water, soak it in ice water, let it cool quickly, and take out the slices, which will present sashimi with familiar surface but raw inside, which will have another flavor in taste and taste.
Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte.
Agmono
The name of fried food in Japanese cuisine menu is "foreign food" or "fried food". Fried food mainly wraps the fried ingredients in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The common ingredients of fried food are fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking, there are more kinds of fried foods, such as durian and burdock.
Tempura is a famous dish in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushroom.
Generally speaking, Wu Yang dishes are served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dip and mix well, and eat while eating. Common fried things are tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, "fried durian" (fried durian) is a crispy and delicious special object, which is deeply loved by guests.
Yakimono (yakimono)
The Chinese name of "Shaowu" is called barbecue, and Shaowu can be said to be one of the staple foods in Japanese cuisine. The main ingredients of cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish and so on. Cooked food can't be heated any more; it must be eaten while it is hot.
Common barbecue methods can be roughly divided into the following categories:
First, vegetarian cooking: spread the salad on the ingredients and bake it directly in the oven.
Second, according to the burning: the prepared sauce is baked and smeared on the ingredients until the food is edible.
Third, skewering: skewer food on bamboo sticks, put it directly on the fishing stove net, and barbecue repeatedly.
Teppanyaki: Cooking food on a hot thick iron plate.
Five, rock burning: first put the stone or rock on the stove to barbecue to more than 300 degrees, and then put the food on the hot rock to cook.
Six, posture burning: the whole fish or shrimp is fixed and shaped with bamboo sticks, and barbecued in a stove or oven until cooked.
Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, barbecue in the oven, and the common ones are salt roasted fragrant fish and shrimp.
Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for a few hours, and then bake in the oven.