[Edit this paragraph] Overview Japanese food is called "Japanese cuisine" according to Japanese habits. According to the literal meaning, it means to prepare the ingredients. Japanese cuisine is an important cooking genre in the world. It has its own unique cooking methods and styles. There are Japanese restaurants and Japanese cooking techniques in many countries and regions. Its influence is second only to Chinese food and Western food. The "Ri" in "Japanese cuisine" means a vessel for holding things.

Introduction

Japanese cuisine is "Japanese food", which originated from the Japanese archipelago and gradually developed into a unique Dishes with Japanese characteristics. The staple food is mainly rice and noodles, and the non-staple food is mostly fresh fish, shrimp and other seafood, often paired with Japanese sake. Japanese food is famous for its lightness, and we try to maintain the original flavor of the ingredients when cooking. In the production of Japanese cuisine, it is required to use fresh materials, exquisite cutting, and artistic presentation, and pay attention to the harmony and unity of "color, aroma, taste, and utensils". In particular, it not only pays attention to taste, but also attaches great importance to visual enjoyment. Japanese food requires natural color, delicious taste, various shapes and excellent utensils. Moreover, materials and cooking methods pay attention to the sense of season. [Edit this paragraph] Classification Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine, and Kaiseki cuisine and barbecue

Honzen cuisine: based on traditional culture and habits based cooking system. [1] Dishes are placed on a footed tray at very formal Japanese banquets.

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. For details, you can check out the Japanese cuisine website.

Banquet cuisine: sumptuous 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.

Zhubo Cuisine

Zhufu 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 my country 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 main dishes of table-furu cuisine 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.

Tea Party Cuisine

The tea ceremony was popular in the Muromachi period (14th century) in Japan, so tea party tea party cuisine appeared. The original tea party dishes were just decorations 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 also soup, prunes, fruits, and sometimes two or three delicacies from the mountains and seas. Finally, tea is served.

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.

Noodles

There are several kinds of noodles in Japan, such as ramen, udon, soba 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 my country or evolved from Zen temple vegetarian dishes, are also regarded as dishes and favored by the Japanese.

Shushin Cuisine

Shushin 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. [Edit this paragraph] Introduction Japanese food is food that is tasted with the eyes. More accurately, it should be tasted with the five senses. Namely: eye-visual tasting; nose-smell tasting; ear-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. [Edit this paragraph] Glossary 1. White miso is a kind of sauce that is white in color and similar in taste to doenjang, but has a stronger sweetness.

2. Red miso is the same color as Chinese yellow sauce, but the taste is not as salty and slightly sweet. "Chi" means "red" in Chinese

so it is also called red bean paste.

3. Sakura miso is a red and black sauce. "Sakura" is the trademark of this sauce and also has the meaning of cherry color.

4. Hatchohong Doenjang is said to be the doenjang used by the royal court in ancient times. It is darker in color than red doenjang and has a slightly bitter taste. It is a

high-end product among the bean pastes.

5. Ishino Bean Miso The taste and color are the same as white bean paste, except that the beans in the paste are granular. Generally used for pickled foods,

Ishino is the brand name of the sauce.

6. Clouddan sauce is called sea urchin sauce in China. It is a kind of creature in the sea. It is oblate in shape and has a shell covered with thorns. You can chop it open and eat the yellow seeds inside.

That is, the ovaries of sea urchins. The sauce made by pickling is sea urchin sauce.

7. Sake is clear and transparent in color and similar in taste to Chinese Shaoxing wine. It is a wine often consumed by Japanese people.

8. Red sake tastes the same as sake, but is red in color and is suitable for cooking.

9. Mirin wine is a yellow and transparent sweet wine. Its use is similar to Chinese cooking wine and it is an indispensable seasoning in cooking.

10. Katsuo flakes are processed from bonito. The fish meat is shaved into shavings with a plane before use, so it is called bonito flakes. The logs decorated on the roofs of Japanese shrines or palaces are shaped like wooden fish, so bonito is also called wooden fish.

11. Muyu flowers are used to make soup. The flowers are white in color and the soup is clear.

12. Double-breaded wooden fish flower: the wooden fish flower is made and changed. The color of the wooden fish flower is red, and the soup made is slightly red.

13. Small kelp, a plant in the sea, is called wakame in our country.

14. Kelp: A piece of kelp with stems specially used for seasoning soups.

15. Kelp juice generally refers to water boiled with an appropriate amount of kelp, and is more commonly used in pot dishes.

16. The color of thick soy sauce is similar to that of Chinese soy sauce. It is a kind of soy sauce with moderate taste. It is suitable for eating sashimi.

It can also be used as a condiment for general dishes. .

17. Heavy soy sauce is darker in color than thick soy sauce and is suitable for cooking some dark dishes.

18. Red caviar: Pickled salmon roe.

19. Bighead fish, also known as Gargi fish, is divided into two types: red and gray.

20. Shrimp taro: A kind of taro with a pointed upper part and a rounded lower part, which is shaped like a prawn.

21. Nouda is a foreign word, a cold dish made with soybean paste.

22. Sour lotus root is a sweet and sour side dish pickled with lotus root.

23. Chrysanthemum radish is a chrysanthemum-shaped side dish made from white radish.

24. Broccoli is the same as ordinary cauliflower, green.

25. Pickled cauliflower: a sweet and sour side dish pickled with cabbage flowers.

26. Perilla leaf is a kind of herbaceous plant. Some leaves and stems are purple-red, and some have green leaves and stems. It is often used in Chinese herbal medicine

In my country.

27. Small chrysanthemum Yellow edible chrysanthemum.

28. Black roots: Burdock, its black roots are edible. It is usually cut into shreds and eaten in cooking.

29. Pinch the stems of mung bean sprouts by removing the roots and tips.

30. Akacha water is tea made from Japanese black tea.

31. Dried ladle: dried vegetables, made by spinning gourds into strips and dried.

32. Angelica sinensis is the name of a plant whose stems are edible.

33. Tianzhong juice Tianzhong is a foreign word. Rice is packed in lacquer boxes, fried shrimps are placed on top, which is called Tianzhong, and the juice poured on top is called Tianzhong sauce.

34. Qiwei Tang Xinzi (loan): a spicy condiment containing seaweed, sesame, chili powder, etc. Japanese people like to put it on when using pasta.

35. Striped Clam: A kind of shellfish with blue stripes on its surface in the sea.

36. Red Sour Plum: Pickled red plum fruit, tastes sour and salty.

37. White sour plum: a pickled large plum fruit with a sour and salty taste. It also increases appetite and aids digestion. Japanese people often eat it.

38. Fish cake is a kind of food made from fish paste. It can be fried, baked or steamed in various shapes.

39. Jiang Yaozhu Shellfish in the sea are shaped like scallops.

40. Pig external muscle, also known as Tong muscle, is a strip of meat outside the pig spine. This meat is lean and has no tendons. It is the best meat in pork.

41. T-bran is a kind of soy product.

42. Pickled spinach: Pickled spinach with bonito soup, soy sauce and other seasonings.

Rolled sushi and nigiri 43. Tosa soy sauce is a relatively light soy sauce made from mirin wine, bonito flower soup and ordinary sauce.

44. Japanese-style soup stock is made from bonito and kombu. The first soup can be used as mirin soup, and the second soup can be used as dobin steam.

45. Sushi is a food commonly eaten by Japanese people. It is made of rice mixed with vinegar, pickles or sashimi, and rolled with seaweed or seaweed. Common sushi rolls, nigiri sushi, hand rolls, etc., the first two Generally, they come in groups of two, each weighing 25g.

46. Sashimi Japanese sashimi or seafood slices.

47. Tuna is called tuna in Japan and Taiwan, tuna in Hong Kong, and tuna in mainland China. They are actually the same kind of fish.

48. Salmon is also called salmon. Fish is a common fish in Japanese cuisine

49. Tempura is fried food. That is, use flour, eggs, and water to make it into a slurry, then wrap the fish, shrimp, and vegetables in the slurry and fry it in an oil pan until golden brown. When you eat it, dip it in the sauce of soy sauce and mashed radish. It is fresh and delicious, fragrant but not greasy.

50. Sukiyaki, also known as Japanese hot pot, became popular only after the second half of the 19th century.

51. Stone burning means stone burning. The steak is cooked on a hot stone and dipped in fresh soy sauce.

52. Roast bird is also roast chicken. The chicken is cut into slices and skewered on thin bamboo skewers, dipped in soy sauce, sugar, cooking wine, etc. to prepare the sauce, and then grilled over the fire.

53. Teppanyaki is very popular in Japan. The authentic Japanese Teppanyaki, as the name suggests, is to grill various delicacies on a large iron plate.