Japanese cuisine is mainly divided into two categories: "Japanese harmony food" and "Japanese foreign food". When it comes to Japanese food, many people think of sushi and sashimi, which are foods invented by the Japanese. In addition, there are Japanese curries from India, Japanese rice stuffed with eggs from France, Japanese Napoli spaghetti from Italy, and Japanese Lamian Noodles from China. All of them are called "foreign food" by the Japanese, which means imported from foreign countries. Although it was not invented by Japan, it was transformed into a Japanese cuisine by Japan. Among them, Japanese-style improved Chinese food (Japanese Lamian Noodles, Japanese fried dumplings, Tenshindon, Tangyang chicken nuggets, etc.). ) is often directly called "Japanese Chinese food" because China does not belong to the western world.

Traditional Japanese food and drinks are beautifully decorated, just like the art of Shi Huai cuisine. However, for many Japanese, Japanese cuisine is a traditional daily diet, especially one formed in the late Meiji era. The staple food of traditional Japanese cuisine is rice, followed by other dishes-fish, meat, vegetables, pickles and soup. The names of dishes are named according to the number of these dishes.

Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine.

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Cooking system based on traditional culture and habits. Originated in Muromachi era, it is the product of Japanese legal system. There are few formal "local dishes", which only appear 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.

The most famous menu of Japanese cuisine

Kaiseki

Exquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" role in resisting hunger and cold. Details can be found on the Japanese cuisine website.

Huixicai

With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine.

Zhuofu cuisine

Fu dining table is a Chinese dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian diet, so he created table food. The cuisines of Table Fook mainly include shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cakes, bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating.

Chahui gourmet

Tea ceremony prevailed in Muromachi era in Japan, so tea banquets and tea parties appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served.

College cooking

There are two main types of canteens in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen.

Pasta

There are several kinds of noodles in Japan, such as udon noodles, soba noodles and wide noodles. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Quick-frozen food is popular with housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also popular in Japan. Western snacks, such as cakes, cookies and chaff melons, which were introduced into Japan from Europe, and spring rolls and pot stickers, which were introduced from China or evolved from vegetarian dishes in Zen temples, were also regarded as dishes and were favored by the Japanese.

Xiuxing cuisine

Practice cuisine is also called "intensive cuisine", which means eating fast and being vegetarian. In fact, the so-called intensive cooking is a vegetarian dish without meat.

In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year.