The categories of menus often seen in Japanese restaurants can be divided into the following five categories:

(a) Sashimi: Simply put, this is a variety of raw seafood, such as fish, shrimp and shellfish.

(2) A la carte items: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as deep-fried (yakiniku), grilled (yakiniku), stewed (boiled), steamed (steamed), soups (sukiyaki), and pickled vegetables.

(3) Sushi: Hand rolls, sushi, hanamushi, etc. in the usual style.

(4) Hot pot: Shabu-shabu, paper hot pot, pork hot pot, beef hot pot, seafood hot pot, etc. are common.

(5) Set meals: simple set meals and formal set meals.

Another characteristic of Japanese cuisine is that it utilizes seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also highly seasonal. As a result, you can enjoy a variety of different flavors of Japanese cuisine throughout the year.

If you want to enjoy Japanese food à la carte but don't know what to order, you can ask the wait staff for their advice or let them prepare the dishes for you, so that you can enjoy a wide range of Japanese food at an affordable price.

Common Japanese menus - Otumami Japanese small dishes are light and appetizing, and can be roughly divided into Tsukemono, Sumono and Sarada.

(1) Tsukemono: The familiar kimchi and pickles are seasoned with vinegar, salt, or other seasonings for a few hours to make them tasty. Tsukemono can be used as a drink or as an appetizer in a prix fixe meal. Miso cucumber, miso white grapes, etc. are common.

(2) Cold dishes:

These include sumono (vinegar), coleslaw, and various salads. Vinegar as the main seasoning of the small dishes is called vinegar, and cold small dishes in addition to vinegar, but also can be mixed with a variety of seasonings or firewood fish, kombu, etc. to cook, such as vinegar mixed with flowers, cold onions, miso cold tuna, cold tofu, and so on.

(3) Salad: In addition to the practice of Western salads, and then add Japanese cooking methods to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus and shrimp salad, comprehensive salad and so on.

Japanese people began making pickles with coarse salt more than a thousand years ago, and today many different flavors have evolved into appetizers that are an essential part of Japanese cuisine.

Sashimi, a common menu item in Japanese cuisine

[Sashimi] is sashimi, which some people directly transliterate as "sashimi". Sashimi is a raw food dish in which fresh fish or shellfish is cut into pieces with the appropriate knife skills and served with a dipping sauce made of soy sauce and wasabi (wasabi).

People usually think that wasabi has a sterilizing effect, but in fact it does not, and wasabi is only used to enhance the taste. The seafood ingredients used to make sashimi must be purchased with attention to freshness and fatness, coupled with a senior chef at the helm, good knife skills, handling and cooking, condiments, and decorative techniques must be very familiar with and understand, in order to produce a plate of sashimi dishes that are visually appealing and palatable to the palate.

The most common types of sashimi in Japan are: trevally, salmon, tuna, snapper, swordfish, lobster, and shrimp. Among them, the sashimi of bluefin tuna, which is produced in May every year, is a delicacy that many diners savor.

Sashimi is not always eaten raw, some sashimi dishes are also slightly heated, such as: (a) charcoal grilled: tuna belly meat by charcoal grilled slightly, the belly of the fish oil ester through the grill to let the flavor, and then submerged in ice slices.

(2) Hot water immersion: Fresh fish is scalded with hot water, then immersed in ice water and allowed to cool down quickly, and then sliced, resulting in sashimi that is cooked on the surface but raw on the inside, which has a different taste and texture.

Sashimi is usually served as part of a set menu or as a table d'h?te, but can also be served as an appetizer, a side dish, or as an a la carte item.

Agemono, a common menu item in Japanese cuisine

Agemono is a deep-fried dish that is called "yamago" or "fried food" on Japanese menus. Yakitori is a dish that utilizes battered ingredients to create a crispy and delicious flavor, but the ingredients inside remain tender and tasty. Generally, the ingredients of fried food are fish, pork, shrimp, taro, oyster, melon, eggplant, tofu, green pepper, flowers, various vegetables and roots, and as the cuisine continues to seek new ideas, the variety of fried food is more abundant, such as the addition of durian and burdock, and so on.

Tempura is a familiar dish in Japanese cuisine, with white meat fish and shrimp as the main ingredients, and eggplant, bell peppers, taro, sweet potatoes or mushrooms as the toppings.

Generally, yamago comes with a seasoned dipping sauce and ground white grapes, which can be mixed into the dipping sauce and eaten at the same time. Some of the most common fried foods are tempura, shrimp, tempura, vegetable tempura, pork cutlet, oyster, and mushroom balls. In addition, we have developed a special crispy and delicious fried durian that has been well received by our customers.

Yakimono, a common menu item in Japanese cuisine

Yakimono, which is the Chinese name for what we know as barbecue, is one of the staple dishes in Japanese cuisine. The main ingredients of yakiniku are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. Yakiniku cannot be reheated in a pot, so it must be eaten while it is still hot.

Common barbecue methods can be divided into the following categories:

One, vegetarian barbecue: the salad will be spread on the ingredients, directly in the oven grilled.

The second is teriyaki, where the sauce is spread on the ingredients until the food is ready to eat.

Third, skewer: Skewer the food on bamboo skewers and place them directly on the grill grate, grilling over and over again.

4. Teppanyaki: Food is cooked on a hot iron plate.

Fifth, the rock barbecue: the first stone or rock on the fireplace barbecue to more than 300 degrees, and then the food, placed on the hot rock cooking.

Sixth, ZiYaki: A whole fish or shrimp is fixed in shape with a bamboo stick and placed in the fireplace or oven to cook until cooked through.

Seven, salt grilled: salt rubbed all over the ingredients, put on the fire, oven grilling, common salt grilled fish and shrimp Gou salt grilled and so on.

Eight, miso grilled: the fish will be immersed in the tuned miso sauce, marinated for a few hours, placed in the oven and grilled.

Commonly used ingredients: Arctic shellfish (large and small) has been opened clean, aji pay octopus, aji pay Chinese salad, aji pay abalone, aji pay dragonfish mouth, aji pay conch meat, aji pay cuttlefish, aji pay clam meat, aji pay salmon skin, grilled eel, eel, eel diced, conch, large octopus, Laiwai shrimp, sushi shrimp, abalone slices, aji pay shark's fins, yellow crab roe, green crab roe, oil-soaked tuna, duck breast, black pepper, gold king crab roe Fillet, Cooked Shrimp, Black Crab Roe, Mentaiko Salad, Scallop Skirt

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How to Make Sushi

Main Ingredients for Sushi:

Rice, Vinegar, Fish.

First the rice: it is best to use a rice cooker, wash the rice before cooking, do not rub it with your hands, but use a rice spoon, or a wooden stick to stir until the water is clear. How much water to put? You put the whole palm of your hand into the rice pot, so that the water will be will be up to the wrist area is good.

The cooked rice should be mixed with vinegar. If you have the conditions, it is best to buy kelp vinegar, if not, you can use white rice vinegar instead, but no matter what vinegar, you need to boil it a little bit beforehand, add some sake (if you do not have it, you can replace it with white wine), and put some sugar in it. Specific amount, depending on personal taste, the main principle, there is no past the original vinegar in the acid punch flavor is good.

Vinegar and rice mix well, rice to be hot, mixing rice east to big, not too deep, must be big, so it will be breathable, rice will not be stained together. Vinegar should be added down a little bit, while adding while mixing, the conditions of the best is a large wooden pot, so that the rice will not be cold very quickly. How much vinegar to add? Add until there is a sour taste in the rice, the flavor can be heavier, because when the rice is cold, the taste will fade down.

Fish: It is best to have fresh sea fish, the most common is salmon, and tuna, tuna I do not recommend the home to do sushi with, because it is difficult to buy fresh tuna on the market. Fresh tuna should be like beef into a bright red, color press or black, it is best not to eat raw, will be diarrhea, if you want to eat, it is best to fried, and then wrapped into the sushi.

Salmon, fresh fish to look at the eyes, eyes bright, and to touch the fish with your fingers, and then put under the nose to smell, no fishy odor is fresh.

There are two ways to make sushi, one is onigiri style and the other is rolled. Of course, there's sashimi (or sashimi, as it's known, which is very much about knife work and the freshness of the fish).

Onigiri style:

Fish practice

This is the easiest, the fish is sliced into 2.5 cm wide, 5-6 cm long slices, sliced on the diagonal. Then make a 2*2*4.5 size rectangular rice ball, a little green mustard in the center of the fish fillet, then buckle the rice ball, turn it over to the plate, shaping.

Vegetables, crab sticks, eggs, rice balls are the same practice, the only difference is that the top edge should be tied on a piece of seaweed, so that more solid, delicious and good to hold.

Roll:

Generally in the store you can buy to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is difficult, in fact, a lot of Korean nori is very good, the price is also cheaper.

Generally a generation of 10, you can make 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces.

Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside)

Outer roll practice:

Nori a sheet of nori, folded in half into two pieces. Take one of the half slices, take a close look, the nori is divided into front and back, the smooth side is facing down, on the rough side evenly coated with rice, the amount of rice: hand clutched a ball of rice slightly smaller than the palm of your hand, put it in the center of the nori, from the inside to the outside, from the middle to the sides of the push away. If your hands feel sticky, moisten them with some water.

After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a bit of green mustard in the center, and then put whatever you like on it, and now it's time to start rolling. Take the long bottom edge and roll it towards the center, then just roll it again.

Inside roll:

Not the same as the outside roll, you need to use a bamboo curtain, but if you don't use it, it's fine, it's just that the shape of the sushi isn't too good and it's easy to fall apart.

Half a sheet of nori to the lower part of the bamboo curtain, or smooth face down, and then clutched in the hand than the palm of the hand smaller than 1/3 of the rice ball, into the middle of the nori, too, slowly push the rice outward, but this time do not put the rice coated with the entire nori, leaving 2 centimeters on the top side, and the bottom side of the left 1 centimeter. Then apply wasabi and put whatever you like (not more). When you roll, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done!

Sushi ingredients:

Fish:

It's nice to have fresh raw fish, but what if you don't? When you're in a restaurant, there are times when the fish can't be eaten raw, or it can be cooked, and I myself prefer cooked fish for a stronger flavor. For example, you can pan fry trout with a little salt, and garlic, then cut it into small strips and put it in a sushi roll, or just boil it, add salsa, and put it in sushi.

There are also crab sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up and ready to eat.

And shrimp cooked, plus salad dressing, wrapped up is also very good

Vegetables:

cucumber, avocado, and eggs,

mushrooms, shiitake mushrooms, shiitake mushrooms, where we do listen to the good food, I like it, the practice:

shiitake mushrooms softened with water, and then soaked in water to cook the mushrooms, plus soy sauce, sugar, and wine to season to, boiled on the can, taste a little sweet best, because when eating to dip soy sauce.

Eat the ingredients:

Japanese ginger, green wasabi, Japanese soy sauce (Chinese soy sauce flavor is a little heavy, to put less)

Rice, do not press, slowly push

Put your favorite things

This time to pressure

The upper side of the bamboo curtain to release, and then rolled a little bit, can

Make a lot of sushi ingredients:

The sushi is a very good, but the best way to make sushi is to make a lot of food, and then you can eat it. >There are many kinds of ingredients to make sushi, and it doesn't have to be fish. Very few people eat salmon in Japan. Sushi vinegar can be used with white rice vinegar with kombu, wood fish flower, sugar, salt with slow cooking of small rolls! Sushi rice is best cooked in Japanese broth!

Cut sushi, knife stick a little water (if it is a blunt knife, no one can help you), use the drag knife meter, quasi into.

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Sushi is divided into four main categories: hand-held sushi, assorted sushi, hand-held sushi and sushi rolls. In Osaka, there is also Hakkashi sushi, where the sushi is pressed into a wooden box.

Sushi is a unique food in Japanese cuisine, and the word "sushi" is the Chinese translation of the Japanese word "sushi". It is said that the production method of sushi is and rice cultivation technology together from China to Japan. According to some sources, sushi was mentioned in Chinese literature as early as about the first century A.D., but it was in the 18th century that sushi first appeared in Japanese literature.

At present, restaurants dealing with Japanese sushi are located almost all over the world, and sushi has thus become a favorite food of people from all over the world. The reason for this, in addition to the flavor of the sushi, but also with the smart Japanese businessmen are good at creating a "sushi culture" atmosphere, constantly improve the production of sushi, the original introduction of new varieties of sushi related.

There are many types of sushi, and according to their different production methods, they can be divided into nama-ripened sushi, and nama-ripened sushi, and nama-ripened sushi. "Nama" in Japanese means raw, and "ripe" in Japanese means marinated, fermented, pressed sushi, hand-held sushi, scattered sushi, stick sushi, rolled sushi, crucian carp sushi and so on, and one of the crucian carp sushi is regarded as the most famous and representative sushi made according to the ancient method in Japanese cuisine. The Carp Sushi is considered to be the most famous and representative sushi in Japanese cuisine.

Carp sushi is made by marinating and fermenting carp, rice and salt for several months. When sushi is made this way, a large number of lactic acid bacteria are produced in the ingredients, adding a special sour flavor to the finished product, and the lactic acid bacteria themselves have a preservative effect.

Today, however, sushi made in this ancient way is rare. Most modern Japanese sushi is made with rice mixed with vinegar to process the main ingredient, and because more than four kinds of seasonings are usually added to the rice, sushi is also known as "shiki-rice".

Sushi is a foreign food, but its production method is not complicated. In the production, as long as we master the sushi selection, sushi ratio and sushi flavor materials and so on several aspects, you can produce excellent sushi, aroma, taste, shape.

One, sushi selection

Sushi is a lot of types, but also in the choice of raw materials on a wide range. Sushi commonly used as the main raw material for sushi rice? Japanese round-grained rice, which is characterized by white color, rounded particles, with which the rice cooked not only flexible, chewy, and has a greater viscosity.

Wrapped rolls of sushi used in the outer skin of raw materials, to high-quality seaweed? Nori , kelp, egg skin, tofu skin, spring roll skin, cabbage and other common.

Sushi fillings are colorful and can best reflect the characteristics of sushi. The ingredients used in the fillings are sea fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables? such as shiitake mushrooms, cucumbers, lettuce, and so on.

The ratio of sushi

The ratio of sushi refers to the ratio of rice to water when cooking sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.

1?Ratio of rice to water

Wash the sushi rice, drain it, put it in a rice cooker, mix it with water at a ratio of 1:1 between rice and water, and cook it into sushi rice. Note that, if you cook more sushi rice at a time? 5 or more, you should reduce the amount of water, such as 6 bowls of rice only need to add 5 bowls of water can be. In addition, if you want to increase the viscosity of the rice, you can also add a small amount of glutinous rice to the rice.

2? Salt, sugar, vinegar ratio

Sushi vinegar is the basic sushi seasoning, it is salt, sugar, vinegar according to the ratio of 1:5:10 modulation and become. To make sushi vinegar, mix salt, sugar, and vinegar together, heat it in a pot, and let it cool before using it. Note that when heating, do not make it boil, so as not to reduce the sour flavor of vinegar.

3?Ratio of vinegar to rice

To make sushi rice, add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Keep the rice at about 40 degrees Celsius, use a wooden spoon and a wooden utensil, and "chop" the vinegared rice with the wooden spoon to mix it well.

Three, sushi condiments

Authentic sushi can be sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the garnish with the type of sushi. For example, when eating rolled sushi, which is filled with sashimi and fresh shrimp, you need to dip it in thick soy sauce and apply the right amount of green wasabi, while when eating hand-held sushi it is best not to dip it in soy sauce so that you can eat its original flavor.

Besides thick soy sauce and green wasabi, sushi also has a more important condiment -- vinegar ginger. Eating sushi with a slice of vinegared ginger not only helps with the flavors, but also makes the sushi fresher and more flavorful.

Four, the production of sushi

There are many types of sushi, the following roll sushi as an example, talk about the production of sushi.

Raw materials: seaweed? Nori 1 sheet? length of about 20 cm, width of about 15 cm 200 grams of round-grained rice, 1 crab, half a fine ham sausage, half a medium-sized cucumber, half an egg skin, 1 horseradish sauce 15 grams of lettuce leaves, 1 sheet of salt 1?5 grams of sugar 5 grams of white vinegar, 10 grams of thick soy sauce, vinegar, ginger, each a dish

Method:

1 will be the rice of round-grained rice drying to the temperature of 40 ℃ or so; the crab into the pot of boiling water is slightly scalded, and the ham sausage, cucumber, respectively, cut into fine grains.

1?The temperature of the rice is about 40 ℃; the crab meat into the boiling water pot slightly scalded, fished out and ham sausage, cucumber, respectively, cut into fine grains; egg skin cut into 15 cm long, 1 cm wide strip; another take salt, sugar, white vinegar into sushi vinegar, and then with the round-grained rice mix well.

2 will be seaweed vertical spread on a cooked cutting board, in the upper edge of the 3 centimeters for the interface, in the rest of the seaweed on the Japonica rice, and then with the palm of your hand standing in the Japonica rice on the horizontal pressure out of the spacing evenly spaced 4 "ditch", and then were in the 4 "ditch In each of the four "grooves", put diced crabmeat, ham sausage, cucumber, and egg as fillings, and finally put lettuce leaves smeared with horseradish sauce on top of the rice.

3?Gently wrap the rice, filling and lettuce rolls from bottom to top, spread a little rice on the top edge to seal the rolls, then cut the rolls into 7 small rolls, and serve with a thick soy sauce plate and a vinegar and ginger plate.

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Rice ball style:

Fish: This is the easiest way to do it, slice the fish into 2.5 cm wide, 5-6 cm long slices, and slice it diagonally. Then do a 2 * 2 * 4.5 size of the rectangular rice ball, fish slices in the middle of the point a little bit of green mustard, and then the rice ball buckle, turn over to the plate, shaping.

Vegetables, crab meat stick, egg practice, the rice ball is the same practice, the only difference is that the top side to tie a piece of seaweed, so more solid, delicious and good to hold.

Volume: generally in the store can be bought to do sushi special nori sheet, personal feeling, to buy a very good Japanese nori is very difficult, in fact, a lot of Korean nori is very good, the price is also cheaper.

The general generation of 10, you can make 20 rolls, each roll can be cut into 6 pieces, that is to say, a bag of nori can do 20 different kinds of sushi, a **** 120 small pieces.

Rolled nori, can also be divided into two kinds, one is the outer roll , one is the inner roll (rice on the inside, nori on the outside)

The practice of the outer roll:

Nori a sheet, folded into two pieces. Take one half of the piece, take a closer look, nori divided into positive and negative, the smooth side down, on the rough side evenly coated with rice, the amount of rice: hand clenched a slightly smaller than the palm of the rice ball, placed in the center of the nori, from the inside to the outside, from the center to the sides of the push away. Hand if you feel sticky, you can dip some water to moisturize your hands.

After the whole sheet of nori is spread with rice, scatter some white sesame seeds in the center, then turn the nori over, spread a little green mustard in the center, and then put your favorite things, and now start to roll. Take the long bottom edge and roll it towards the center, then just roll it again.

Inside roll:

Not the same as the outside roll, use a bamboo curtain, if not, it can be, that is, the shape of the sushi is not too good, and easy to fall apart.

Half a sheet of nori to the lower part of the bamboo curtain, or smooth face down, and then clutched in the hand than the palm of the hand smaller than 1/3 of the rice ball, into the middle of the nori, too, slowly push the rice outward, but this time do not put the rice coated with the whole nori, leaving 2 centimeters on the upper side, and 1 centimeter on the lower side. Then apply wasabi and put whatever you like (not more). When you roll it, pull the nori until it lines up with the bottom edge of the bamboo curtain, then roll it towards the center, release the bottom edge of the bamboo curtain, and roll it a little bit with the bamboo curtain, and you're done!

Sushi Ingredients:

Fish:

It's good to have fresh raw fish, but what if you don't? In restaurants, there are times when the fish can not be eaten raw, you can also cook it to eat, I myself prefer to eat cooked fish, the flavor is stronger. For example, you can pan-fry trout with a little salt and garlic, then cut it into small strips and put it into sushi rolls, or just boil it, add salsa, and put it into sushi.

There are also crab meat sticks, which are made from fish, not real crab meat, and taste great, and are cooked, wrapped up and ready to eat.

And shrimp cooked, plus salad dressing, wrapped up is also very tasty

Vegetables:

cucumber, avocado, and eggs,

Mushrooms, mushrooms, mushrooms, we do listen to the delicious, I like, practice:

mushrooms soak in water soft, and then soak mushrooms in water to cook the mushrooms, plus soy sauce, sugar, and wine to season to, cooked on the can, the flavor is a little sweet best, because when you eat to dip soy sauce.

Eat the ingredients:

Japanese ginger, green mustard, Japanese soy sauce (Chinese soy sauce flavor

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How to make Japanese sushi rice

1, the rice with water three handfuls of three kneaded repeatedly wash until the water becomes clear.

2.

2. Rinse the rice with running water for another 3-4 minutes, then pour the water dry.

3. Leave the rice for 30 minutes to dry completely.

4. Then steam the rice for 45 minutes using a 1:1 ratio of rice to water.

5: Season and mix the rice in the ratio of 3: sushi vinegar 0.5: sugar 0.2: salt 0.1.

6. Finally, let it cool for 30 minutes so that the rice is slightly warm, and then break it up.

Japanese fine roll sushi production method

1, first hands slightly wet, with the hands of the appropriate amount of rice compiled into an approximate cylindrical shape, and press the solid.

2, and then the nori skin and bamboo curtains aligned with the lower end, one hand holding the rice ball with one hand force will be evenly pressed rice in the nori skin, to rice spread over the nori skin of 2/3 appropriate.

Then press the center of the rice slightly harder to compact it so that a groove appears in its center.

3. Put the prepared ingredients into the groove, press the top of the nori skin with the middle fingers of both hands, press the ingredients with the index fingers of both hands, roll the bottom of the nori skin with the thumbs of both hands until the rice is completely wrapped around the ingredients, fix the rolls with the thumbs of both hands at the top and bottom, and place the index fingers of both hands at the top of the rolls, and then move the rolls around to press them down, so they appear at a right angle. Then roll the sushi, repeat the above action of pressing firmly, so that it appears 4 sides of the right angle, and finally become a square pillar can be.

Tips: The above is a summary of the basic authentic sushi practice. Use some ham, cucumber, crabstick as ingredients or more economical and practical. If you have the conditions to buy a small hearing of oil-soaked tuna, the oil strained, mixed into the salad dressing as an ingredient, will be very good.