When you enjoy cherry blossoms, you should match some Japanese food, which is called enjoyment, but if you are a friend who doesn't like Japanese materials, forget it. Today Xiaobian will tell you what are the more distinctive foods when you enjoy cherry blossoms in Japan.

The popularity of red snapper in cherry blossom season

The popular protagonist of this season's menu must be true.

"Sakura in the flowers and Sparus in the fish", red snapper has been a lucky fish species in Japan since ancient times, and is very popular among chefs and diners. At the end of winter every year, red snapper begins to eat a lot in order to prepare for spawning. In the cherry blossom season in spring, the fat is the most beautiful, and the skin color is like bright cherry powder, which is called "Sakura _", and the natural fish in Seto Inland Sea, especially Akashi in Hyogo Prefecture and Mingmen in Tokushima Prefecture, is the top grade.

Sakura snapper tastes sweet and fresh, and its meat is elastic. It can be made into sashimi, sushi and snapper rice. In order to keep this fleeting flavor, most of the red snappers in the Japanese market are slaughtered for live fish. When slaughtering, the caterer will specially destroy the nerves of the fish to delay the fish's stiffness time. This treatment method, called "Huolian", has been used in many white fish and even silver fish.

However, there is really not so much time for you to see cherry blossoms in a year, and there is not so much time for you to eat cherry snapper. Therefore, it is noble as Japanese high-class kiosks such as Piao Pavilion and Ju Naijing, and cherry snapper is also an inevitable role in the seasonal menu.

The cooking photos of red snapper in the spring menu of the Michelin-starred famous store Ju Naijing.

In the spring menu of the Michelin-starred pavilion, the real red snapper with akashi was paid.

However, after the spring, the red snapper began to lay eggs. At this time, the red snapper spent a lot of physical strength to lay eggs (almost catching up with Mother's Day on May 8), and its meat quality deteriorated significantly, so it was called "straw snapper", even though its meat quality gradually recovered after the arrival of autumn and became "red snapper" (red snapper or even red snapper) Sakura Sparus, like cherry blossoms (and the feelings we just talked about), only wants gorgeous beauty.

Delicious role of six-line snakehead in cherry blossom season

Hexagrarius otaru lives in shallow waters all over Japan and is widely distributed, and it is in season in spring. Compared with the real red snapper, the six-line snapper looks ordinary, but its meat is shiny, very smooth, rich in oil but very q-elastic, and delicious. Because it is as delicious as fragrant fish, the Japanese named it "_ _" (fragrant fish).

In addition, in Hiroshima and other places in the inland sea of Seto, _ _ is also called "_ _ lost", which means "_ _" has nothing to do with fish at first glance, but it is because _ _ is so delicious that even the family's grains are used for cooking and side dishes, which leads to "_ _ lost" (expressing so implicitly about food).

Tasting sashimi and sushi is certainly a good choice, and it is absolutely delicious in the season, but it is also used as an ingredient for cooking bowls (a kind of Japanese soup).

In high-end restaurants in the cherry blossom season, it is very common to use cherry snapper and _ _ for cooking bowls. These two kinds of white-fleshed fish * * * support the backbone of Huaishi set meal in this season.

However, unlike sakura snapper, which declined rapidly after entering summer, it tastes good in midsummer. When diners taste _ _ in summer, I wonder if they will remember the scene of enjoying gluttony and watching cherry blossoms in spring.

Color responsibility of cherry trout in cherry blossom season

When I was just familiar with Japanese materials, I heard that Japanese high-end shops would not sell "salmon". Gourmets from all walks of life have been arguing over this issue, some say that salmon is "low-grade" and some say that salmon has no traditional cooking in Japan. Later, I learned that there are many relatives of salmon in Japan, some of whom are neither low-grade nor have a tradition of cooking in Japan, and their names are "Sakura Trout".

Sakura trout is a distant relative of Atlantic salmon called salmon, which is widely distributed in Japan. It has been caught and eaten by Japanese since ancient times. The local cuisine of Toyama Prefecture, trout sushi (ますずし), has a history of hundreds of years, and its ingredients are Sakura trout.

Every spring, when cherry blossoms are in full bloom, cherry trout comes into season. At this time, the belly of cherry trout on the market is slightly pink and orange, with moist meat and rich in oil, which can be used as sashimi, baked goods or soup. Chestnuts used in high-end restaurants will also be tired of lifting their hands.

For example, in the famous auspicious omen, cherry trout is used as food.

The most famous dish of cherry trout in spring is roasted cherry trout with pepper buds (Muの buds). Because the fish body is rich in oil, most restaurants use salt to roast it, coupled with slightly spicy pepper buds in the season, which greatly increases people's appetite. However, this dish is also a kung fu dish, and the fish body of cherry trout is very soft, which is also a great test for the basic skills of the barbecue chef.

The taste of spring bamboo shoots in cherry blossom season

In Japan, bamboo shoots are written as Chinese characters "_" and are very important vegetables. The most common type of Japanese _ is called "Meng Zong _". Just by listening to the name, we can know that this _ was introduced from the south of China (the story of Meng Zong's "crying bamboo shoots" in Twenty-four Filial Pieties). Beginning of spring has been in the cherry blossom season, and Meng Zong is in season. The Japanese regard freshness as the life of _, and carefully put it into their dishes, so that diners can feel the blessings of the sea and the mountains at the same time.

The most common way to cook Japanese food with spring bamboo shoots is to cook and roast them. This Bai Zi spring bamboo shoots of Sakura Sparus can be described as a representative stew of Huaishi cuisine in the cherry blossom season. White snapper only appears in a short time in spring, with bamboo shoots cooked in broth and covered with wooden buds, it really feels full in the season.

In addition, bamboo shoots can also be made into mixed vegetables with wood buds, bamboo shoot rice mixed with scallops, and so on.

When the diners bite the crisp and sweet bamboo shoots and the juice drips on their tongues, the delicious taste will make him miss this beautiful spring.

Huajian bento's creative role in cherry blossom season

Of course, you have to go to see flowers during the cherry blossom season. Going out to see flowers is often a whole day. It is best to bring some flowers to see the lunch box. While enjoying the flowers, you can open the packed lunch box: it contains rice balls, tempura, sashimi and fruits.

These common foods on weekdays, under the trees before flowers, suddenly become more romantic. Many stores have also launched a luxury version of "Huajian bento" in an emergency, which has the feeling of putting Huaishi cuisine into a box.

Take a look at Huajian bento, which was launched by several branches in Kyoto.

By the way, this kind of bento form that separates the inside of the lunch box by a cross to prevent the ingredients from smelling is called "Shokado bento", and its inventor is the founder of "Auspicious omen" and legendary cook, Tommu Zhenyi. It is called Shokado, which was invented by Tommu after he visited Shokado Zhaocheng, the abbot of Takimotobo in Shirakawa Palace, Shimizu, Kyoto, and was inspired by Shokado's love of "four-box".

Open such a high-value lunch, and pour a cup of sweet and sweet "Tian Chuihua Yeast Red Sake" (in fact, the Pink color of the body comes from the purple-black rice used in brewing, not the reason of flower yeast or cherry blossoms), and I feel that the baby is also a girl's heart (the English name on the wine label is actually translated as "pink"

Lady”)!

Of course, there are also young people who simply buy a few strings of flowers and dumplings and snacks at convenience stores (and friends recommend bringing beer and Tangyang fried chicken! )。

Huajian tuanzi

Although there is no movement in the craft beer, there are many restrictions on the beer of big brands, and the taste is just plain beer. However, seeing the packaging also makes the girl's heart sprout, and she can't help but want to accept it: Kirin's "spring romance", Asahi's "banquet" and Orion's "ぃちばんん".

Sakura-flavored beer in SanktGallen Brewery really adds cherry blossoms and leaves from the place of origin (Gaoyuan Town, Ina City, Nagano Prefecture).

Cherry blossoms, cherry leaves, and wild roles in the cherry blossom season.

It is a pity that the fleeting cherry blossoms and graceful cherry leaves are not eaten. ...

This is also the case. It goes without saying that salted cherry blossoms are used to make cherry blossom tea and cherry blossom snacks, and they will also be applied to classic dishes of high-end cuisine, such as this steamed food:

Gan _ (Horsehead Fish) is wrapped in Doumyouji Tsukasa dumplings with salted cherry blossoms, decorated with Hongxi mushroom or bracken, covered with salted cherry leaves, and boiled with broth and silver sauce made in Ge Fen. It is crystal clear and pleasing to the eye, and the entrance is soft and waxy, full of a bowl of spring.

As mentioned at the beginning of the article, the Huaishi cuisine in the cherry blossom season is often decorated with cherry blossoms, perilla flowers and windbreaks that are full of spring as "scratching" in the "eight inches", and suitable utensils are selected (such as petal shapes or mountain bud patterns ... it is difficult to enumerate).

Besides serving as food and fragrance, it can also be used for making tea and fruit:

You can buy finished products or make them at home. The most widely eaten cherry blossom is probably Bachongying. If you want to make salted cherry blossoms, you can follow the following steps:

The cherry blossoms are washed, salted for about 2 days, dehydrated, placed neatly, soaked in plum, sealed and pickled for several days, dried in the shade, and then sprinkled with salt particles.

The above has been said intermittently. In fact, there are many ingredients and dishes in the cherry blossom season in Japanese cuisine. For example, a large number of needlefish listed in spring, such as firefly squid, which represents the breath of spring, are all good for people.

The delicious food and beautiful scenery have passed away with the falling of cherry blossoms, but fortunately it can remain in my heart.

Pot friends who plan to travel to Japan (or create their own sentiments) during the small holiday and cherry blossom season, spend some time feeling the seasonal scenery and enjoy the cherry blossoms more happily.