The simplest is sashimi, big supermarkets have fresh salmon, you can cut, back with Japanese green mustard dip can eat.

Alternatively, sushi is better: introduce a few:

1, lettuce salad sushi

Materials:

Lettuce leaves, nori for sushi, rice, sushi vinegar, fried sesame seeds, salsa

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Preparation:

1, ordinary rice cooked rice, can be a little bit of cooking sticky some, cooked scooped up and put it into a warm

2, the rice can be used to cook, and the rice will be used to cook the sushi, but also to cook the sushi.

2, sushi vinegar: 2 tablespoons of white vinegar: 1 tablespoon of sugar: 1 point of salt, mix well. You can also change the mixing ratio according to your taste

3. Mix the sushi vinegar with the warmed rice and set aside

4. Wash and drain the lettuce leaves, and if they are too long, fold away part of them from the stems so they are about the same length as the width of the seaweed

How to make lettuce salad sushi:

1. Put the sushi curtain on the seaweed, and then spread the rice over it

2. 2, cover a piece of plastic wrap, smooth it slightly flattened, and then reverse it so that the rice is facing down, nori facing up

3, take 4 pieces of lettuce, two pieces with two pieces of stacked, so that the leaves are separated at both ends, with one hand pinched tightly onto the nori, and with the other hand, the rice and nori rolled up.

4. Gently lift up the plastic wrap while rolling, and squeeze your hand through the curtain to make the rice rolled up inside a little tighter

5. Sprinkle fried sesame seeds on top of the rolled-up sushi, and gently press down with your fingers to keep it from falling off

6. Dip a knife in water or sesame oil (to prevent the rice from sticking), and slice the sushi bar into pieces, and you're done!

Squeeze on the salsa and finish!

You can also make other flavors by changing the ingredients.

Miso soup

Ingredients: akamiso, 100 grams of cauliflower, chopped green onion, spinach and tofu dices

How to make it: Boil the Kiyomi Kombu soup base, add the akamiso, as well as the pre-prepared cauliflower, spinach, seaweed, and tofu dices, and then season to taste with salt.

Nutritional analysis: The main ingredient in miso soup, miso, is made from soybeans and is rich in dietary fiber. 20-30 grams of dietary fiber per day can shorten the time that harmful bacteria remain in the body, helping to detoxify and nourish the skin.

For people who want to detoxify their bodies

Japanese Cold Noodles: Cold Japanese buckwheat noodles, served with Bonito broth and seaweed

Simplicity and purity have made Japanese cuisine a leader in the field of Asian creations.

Ingredients: 40g : KNORR Japanese Seafood Seasoning Powder (Bonito Broth Powder)

Two liters : Water

Basic Cold Seasoning: 520mm : Miso Soy Sauce

110mm : Ajiru (Japanese Sweet Rice Wine)

80g : Sugar

One kilo : Japanese Soba Noodles

Garnish: 30g : Soba Noodles

One kilogram : Soba Noodles

One kilogram : Soba Noodles

One kilogram : Soba Noodles

Garnish: 30g : green onions, sliced

10g : dried seaweed, shredded

Methods: 1. Put two liters of water and Japanese Seafood Seasoning Powder in a saucepan and bring to a boil. Remove from the heat and place in the refrigerator.

2. In a sauce pan, combine the miso, mirin and sugar and simmer until the sugar dissolves. Remove and set aside to cool.

3. In a sauce pan, combine the cooled Japanese seafood seasoning with the cooled miso green mixture.

4. Keep it cool.

5. Bring a pot of water to a boil. Add the pasta, stir slowly and cook for ten minutes or until done.

6. Strain and rinse with ice water. Drain and set aside.

Serving: 1. Arrange the cold noodles on a serving platter and garnish with strips of seaweed.

2. Serve with cold Japanese seafood broth and sliced green onions.

Peel the potatoes

cut them into cubes, wash them, and put them in the microwave for 2 minutes

(until they're cooked through)

If you're going to do a vegetable version

put in some lettuce, dice the ham, and blanch the corn in the water

cut the small tomatoes in half

then pour on the Thousand Island Dressing or the salad dressing and it's ready to go

If you're going to do something sweet

Serve with the cold Japanese seafood seasoning broth and sliced green onions.

If you want to make it sweet

You can also cut up some apples, tomatoes, bananas, etc.

And then pour on the sweet and tangy salad dressing, and you're done.

The supermarkets seem to sell special nori for sushi and Korean nori bao rice

Japanese cooking methods：

Some easy ways to make Japanese food

Japanese deep-fried tofu

Panel tofu or Chinese hot pot tofu. 1 cup of soy sauce. ? cup of Japanese flavored dipping sauce. 4 cups of water. Half a cup of white granulated sugar, a little ginger (grated juice), a little water, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar, a little sugar. White radish (puree with a juicer) ．Shredded seaweed ． Low gluten flour a little

1. first soy sauce, water, flavor, ginger juice, sugar boil standby (tofu juice). 2. Cut hot pot tofu (1 block) into 8 small pieces and dredge in low gluten flour. 3. Heat oil to 140℃, deep fry the tofu with flour until golden brown, put it in a dish. 4. Put a little mashed roe on the tofu and pour the sauce over the tofu, add a little seaweed and serve.

Vegetable sushi

White rice moderate. 2 slices of snow red leaves. Marinated shiitake mushrooms 4 (large 2). 2 slices of white radish. 2 sprigs of okra. Fruits 1/2 sheet of seaweed． A little vinegar and ginger． Sushi vinegar． 1/3 cup rice vinegar． 2 tbsp sugar, 1 tbsp salt, seasoning: soy sauce, green wasabi 1 tbsp salt, seasoning: soy sauce, green mustard, each appropriate amount

1. okra blanched and rinsed. 2. 2. sushi vinegar first boil to cool, add hot white rice and mix well and then kneaded into a small rice ball, smear a little mustard, and then spread all kinds of fruits and vegetables materials, easy to slide on the seaweed rolled up to fix. Note: Fish and shrimp are too high in cholesterol, so change the ingredients for a healthy variety. Fruits can be selected according to your favorite taste.

Sea eel and chicken bone soup

Sea eel 400 grams. 1/2 burdock, 4 fresh mushrooms. 4 fresh mushrooms. 1/4 carrot, 1/3 carrot, 1/3 carrot, 1/3 carrot, 1/3 carrot, 1/3 carrot. 5 centimeters of live stock, 5 centimeters of fresh water chestnuts, 5 centimeters of fresh water chestnuts 1/4 celery． 1 bunch of celery Chicken broth 600 ml (5 chicken bones, 5 liters of water, 2 slices of melon kombu). Black pepper to taste. 2 teaspoons of light soy sauce. 1/2 teaspoon salt. 1 teaspoon of wine Vinegar Frying Oil

I. Make Chicken Bone Broth: Blanch chicken bones until white. Wash off excess fat and blood with water. Put the chicken bones, kombucha, water into the pot, cook with high heat. Bring to a boil and change to a light heat. Skim off the broth to remove any odd flavors. Allow the soup to retain a rolling state and simmer until 20% (half the water is boiled off). Strain through a facecloth cloth. Second, the treatment of various ingredients: sea eel - even with the skin and bone spines cut into pieces of meat, put into the 170-175 ℃ oil, deep-fried until the surface of the color change. Burdock - use brown brush to clean the surface, longitudinally cut knife lines; put on the chopping board, to pencil sharpening like, while turning the burdock by hand, while peeling bamboo slices (bamboo leaf-like); rinse with vinegar to remove astringent flavor, in the middle of the water a few times; rinsing and then drain the water. Fresh mushrooms - cut off hard tips, then cut into thin slices. Dok chi - cut into 3 cm long sections, thick peeling, rotary strip thin slices; stacked up and cut into thin julienne, rinsed with vinegar water. Carrots - cut into 3cm sections, halve lengthwise, cut side down, and slice crosswise; fold over and cut into julienne strips. Celery - remove the tendons, cut into 3 cm long sections, cut into thin julienne along the fiber. Third, fill the bowl: heat the chicken broth, bring to a boil, add the drained assorted side dishes, cook briefly to remove any off-flavors. Season with salt and light soy sauce, then add the sea eel fillets, season with wine and sprinkle in the three-leaf celery tendon. Using a pepper shaker, sprinkle black pepper into the shaker.

Miso soup

Snapper bone (akamune bone) 300 grams, 1/2 cup each of red and white radish, 80 grams of miso, 1/8 tsp each of sugar and monosodium glutamate (MSG), and 2 tbsp of chopped green onion

1. Cut the snapper (or any other fresh fish bone) into cubes, scald it in boiling water, and then rinse it with fresh water. 2. pot into the water 31/3 cup boiling, will be red, white radish shredded boil soft, continued into the fish bone boiling, remove the foam, miso, sugar, MSG in a small leaky ladle, with a wooden stick (or spoon) mix well, immediately remove from the heat bowl and sprinkle with green onions that is completed. If you want to use tofu or kelp sprouts instead of fish bones, use dried fish sauce (300 grams of dried fish, remove the head and internal organs, add 5 cups of water and boil for 20 minutes over low heat).

Tempura Prawn Noodles

Tempura refers to a Japanese method of deep-frying prawns, mushrooms, asparagus, onions, and pumpkin coated with tempura powder.

1. Tempura batter, which can also be replaced by a little white flour with an egg and a bowl of water, boiled prawns, asparagus, sliced onions, shiitake mushrooms and a bowl of noodles.

1. Make a paste of tempura flour and water at a ratio of 1:1.5. You can also make a paste of white flour, egg and water. 2. Dip the prawns, asparagus, sliced onions and mushrooms in the tempura batter, then fry them in turn in a boiling frying pan until golden brown. 3. Cook the noodles, toss with Japanese soy sauce, and cover the noodles with the fried prawns. Point: The key to this dish is to make the batter so that it is thick enough to flow when picked up by chopsticks.

Too much to learn, what else to add!!!!