Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine.
Honsen Cuisine: A system of cuisine based on traditional culture and customs. The dishes are served on a footed tray at a very formal Japanese banquet.
Kaiseki cuisine: Fine dishes prepared for guests before a tea ceremony. In the Middle Ages (Kamakura and Muromachi periods of Japan), a tea ceremony was organized, which led to the creation of Kaiseki cuisine, which was based on very strict rules. The earliest and most orthodox cooking system in Japanese cuisine is "Kaiseki cuisine", which has a history of more than 450 years. According to an old Japanese legend, the word "kaiseki" was derived from the Zen monk's "Onishi". In those days, Zen monks who were practicing Zen Buddhism had to follow the precept that they should eat only breakfast and lunch and not eat in the afternoon. However, young monks could not stand the hunger and cold, so they wrapped heated stones in rags called "wenshi" and carried them in their pockets, holding them against their stomachs to withstand the hunger and cold. Later gradually developed into a little less food, to play the role of "warm stone" to protect the role of hunger and cold.
Kai-Shi Cuisine: A sumptuous banquet dish served at a party. As the social activities of ordinary Japanese citizens evolved, restaurants were created and kaiseki cuisine was formed. It is probably a simplified version of Honzen cuisine and Kaiseki cuisine. It also includes a variety of local dishes. Kaiseki cuisine can usually be enjoyed at restaurants that specialize in Japanese cuisine.
There is also Okonomiyaki, a cold meal in a box, which is usually eaten on the occasion of an important New Year's holiday. There is also Seishin cuisine, which was originally a vegetarian meal eaten by Buddhists.
Japanese cuisine is a cuisine tasted with the eyes, or more accurately, with the five senses. That is: eyes - visual tasting; nose - olfactory tasting; ears - auditory tasting; touch - tactile tasting; and naturally, tongue - gustatory tasting. Then when it comes to what flavors can be tasted, the first is the five flavors. The five flavors are probably the same as in Chinese cuisine, sweet, sour, bitter, spicy and salty. In addition, there are five colors, black, white, red, yellow, and green. After the five colors are complete, the nutritional balance should also be considered. Japanese cuisine consists of five basic preparations: chopping, boiling, grilling, steaming, and deep-frying. Compared to Chinese cuisine, Japanese cooking is relatively simple. Japanese cuisine is a combination of seasonal ingredients with five flavors (actually six flavors, the sixth - light.). Light is the requirement to bring out the full flavor of the raw materials.) The cuisine is based on the five colors and five methods, and is tasted with the five senses.
Japanese Recipes - Explanation of Terms
1. Shirataijiru (白大酱) is a white-colored sauce with a taste similar to that of dashi, except that it is sweeter
2. Chirataijiru (赤大酱) is the same color as Chinese yellow sauce, except that it is not as salty as Chinese yellow sauce, and is slightly sweet." Red" means "red" in Chinese
, so it is also called red dashi
3. Sakura dashi is a red and black sauce, and "sakura" is the trademark of this sauce, which also has the meaning of sakura color
4. Yatsuhidehime dashi is said to be the dashi used in the ancient palace, which is darker in color than chi dashi, and has a slightly bitter taste, which is a 5. The taste and color are the same as white dashi, except that the beans in the sauce are in the form of grains. Generally used for pickled foods, Ishino is the brand name of the sauce 6. Yundan sauce China called sea urchin sauce, is a creature of the sea, flat and round, the shell full of thorns, chopped open to eat the inside of the yellow seeds, that is, the ovaries of the sea urchin. After pickling processed into the sauce that sea urchin sauce 7. Sake color clear and transparent, taste similar to China's Shaoxing wine, is the Japanese often drink wine 8. akasai sake taste the same as sake, only the color of the red, suitable for cooking 9. Ajiru is a yellow transparent sweet wine, the use of its use is similar to China's wine, is indispensable to cooking seasoning Sauce
9.
Materials
10. Kibinohana is made from bonito, which is called kibinohana because it is made by shaving the flesh of the fish with a planer before use. In the Japanese shrine or
Palace ridge decorated with round wood, the shape of the fish, so the bonito is also called kokeshi
11. first kokeshi flowers to make a soup once the kokeshi flowers, the kokeshi flowers white color, make the soup clear
12. second kokeshi flowers to make and change the kokeshi flowers, the kokeshi flowers reddish color, to make the soup reddish
13. small kelp. Kelp A kind of position in the sea, called wakame in China
14. clawed kelp A kind of kelp with a stalk that is used to flavor soup
15. kelp water Generally refers to the water in which the right amount of kelp is boiled and is more commonly used in wok dishes
16. thick soy sauce The color is similar to that of Chinese soy sauce, a kind of soy sauce with a moderate taste, which is suitable for eating sashimi
Also can be made into a kind of soy sauce.
Also used as a condiment for general dishes
17. heavy soy sauce Darker in color than thick soy sauce, it is used for darker dishes
18. red fish roe Salmon roe after salting
19. large head of fish, also known as gagi, is divided into two kinds of red and grey
20. shrimp taro A kind of taro that is pointed at the top and rounded at the bottom and curved, similar to a prawn
21.
21. nuda, an exonym, a cold dish seasoned with soy sauce
22. sour lotus root a sweet and sour dish made from lotus root
23. chrysanthemum radish a chrysanthemum-shaped dish made from white radish
24. green cauliflower a green color just like regular cauliflower
25. sauerkraut a sweet-and-sour dish made from pickled cabbage blossoms
26. sauerkraut a sweet-and-sour dish made from pickled cabbage blossoms
27. sauerkraut a sweet-and-sour dish made from pickled cabbage blossoms
28.
26. soursop is a kind of herb, some leaves and stalks of purple-red, there are also leaves and stalks of green, China is commonly used in Chinese
herbal medicine
27. small chrysanthemum yellow edible chrysanthemum
28. black root silk burdock, edible is its black root. It is usually shredded and eaten as a vegetable
29. pinch The sprouting rod of mung bean sprouts that is pinched off the root and the tip of the sprout is called a pinch
30. akacha (red tea) Tea water that is made from Japanese black tea
31. dried lady's ladle Dried strips of vegetables made from gourds that have been spun into strips and left to dry
32. earth angelica A name for a plant whose stems can be eaten
33. tenshige juice The name of a plant whose stem can be eaten
33. tenshige juice The name of a plant whose stem can be eaten
34. Exonym Rice served in a lacquered box with fried shrimp on top is called tenchu, and the sauce poured on top is called tenchu
juice
34. shichimi tanshinko Exonym A condiment with a spicy flavor containing nori, sesame, and chili pepper flakes. Japanese people love to put it in their pasta
35. clam A kind of shellfish in the sea with a blue stripe on its surface
36. red plum A small red pickled plum, sour and salty
37. white plum A large pickled plum of its own color, sour and salty taste. It also increases appetite and helps digestion. Japanese people often eat
38. fish cake with fish puree made of a kind of food, fried, baked, steamed several kinds of shapes
39. Jiang Yaozhu shellfish in the sea, similar to the shape of scallops
40. pig muscle, also known as the muscle, in the pig spine outside of a piece of meat, the meat is lean and gluten-free, is the best pork
Meat
40. pig muscle, also known as muscle, a meat outside the pig spinal column, this meat is lean and sinew-free, is the most advanced
meat
40.
41. dingbang is a type of soybean product
42. spinach pickled in juice Spinach with juice pickled in dashi broth, soy sauce, and other seasonings
43. tozama soy sauce Soy sauce with a light flavor made from miso, dashi, and common soy sauce
44. Japanese broth Broth made with shiba, kombu, once for steaming, twice for steaming, and twice for steaming. Steamed in the first broth, and made into miso soup in the second broth
45. sushi ( 寿司, sushi) A common Japanese food, made from vinegared rice and sliced raw fish, rolled in seaweed or nori
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