Chopsticks etiquette when enjoying Japanese food
1 Hold chopsticks with your left hand when you take them.
The first step in taking chopsticks is the method of taking them. In fact, it is the thumb, index finger and middle finger that touch chopsticks, but the ring finger and little finger should also be close to the middle finger. First, hold the central part of the chopsticks horizontally with your right hand, then hold it from below with your right hand, and slide your right hand to the right end of the chopsticks. Then, turn your palm upside down and move to the central position of the chopsticks. When the thumb moves to the top of the center, hold it tightly and then let go of the left hand.
2, sanitary chopsticks should be separated up and down.
Generally, sanitary chopsticks are often used when entertaining guests. However, the more formal restaurants use high-quality products such as fir chopsticks with clear wood grain. To open the sanitary chopsticks, first of all, you need to hold the chopsticks horizontally with the correct method mentioned above, and then gradually open the sanitary chopsticks with your hands up and down. It should not be too exaggerated. Also, apart from the extremely simple chopsticks, it is quite a bad habit to rub the tips of chopsticks after opening them.
3. How to hold chopsticks when there is a bowl in your hand
When eating Japanese food, most people eat with bowls in their hands. If you have chopsticks in your hand, and then take the bowl or put it down with the same hand, although it is not against etiquette, but there are no chopsticks in your hand, you can straighten all your fingers to get the bowl, and the posture will be more elegant. If you have a bowl in your hand, the way to take chopsticks is different. When you hold the left end of chopsticks between the middle finger and the ring finger of your left hand (or between the ring finger and the little finger), then hold it upside down with your right hand.
Don't forget, every time you want to take a bowl, you must put down your chopsticks first. Maybe you think it's troublesome, but it will become natural as long as you get used to it.
The content is more detailed, please refer to it.
Tips for using chopsticks when eating Japanese food
Japanese food is an important cooking school in the world at present, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and their influence is second only to Chinese food and western food.
Japanese food is called "Japanese food" according to Japanese custom. Literally speaking, it means to mix the materials well. Among Japanese cuisines, the earliest and most orthodox cooking system is "Huaishi Cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Huaishi" comes from the "Wenshi" of a Zen monk. At that time, the precept that Zen monks in practice had to follow was to eat only breakfast and lunch, and not to eat in the afternoon. However, young monks couldn't bear hunger and cold, so they wrapped the heated stone in rags and called it "Wenshi", put it in their arms and pressed it against their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played the role of "warming stone" to resist hunger and cold.
Huaishi cuisine was also developed together with the "tea ceremony". "Tea Ceremony" can be said to be a grand tea tasting ceremony and one of the ways to receive distinguished guests. If the guests are hungry when they are invited to tea, it will not only be bad for their health, but also affect their tea tasting. Therefore, when holding a tea ceremony, it is much better to invite guests to have snacks or light meals before inviting them to tea, and then invite them to tea. This is the original intention of "Huaishi Cuisine" produced in the tea ceremony. After hundreds of years of evolution, now "Huaishi Cuisine", as an ancient square dish, is characterized by adopting the procedures inherited from ancient times in cooking methods, and trying to keep the taste of raw materials as much as possible. Fish and vegetables are the main raw materials, and there should be representative fish and vegetables in the season every month, so the menu is different every month.
With the passage of time, the exchanges between Japan and other countries in the world have been strengthened, especially in recent decades, some foreign dishes have been gradually introduced, and modern Japanese dishes have been formed by combining the traditional tastes of Japanese people. "Hefeng Cuisine" is Japanese western food, and pots and tempura are the representatives of this kind of dishes.
Japanese cuisine is generally divided into two major dishes, namely, Kanto cuisine and Kansai cuisine. Among them, Kansai cuisine has a great influence and its history is longer than Kanto cuisine. Kanto cuisine is mainly Tokyo cuisine, while Kansai cuisine is mainly Kyoto cuisine and Osaka cuisine (also known as wave cuisine). The main difference between them lies in the heavy (strong) taste of Kanto cuisine, which is famous for its fried tempura and four-happy rice. This is because there is a kind of small fish and shrimp in front of Edo (that is, Tokyo Bay), which is especially delicious whether it is fried tempura or cooked four-in-one rice. The characteristic of Kanto cuisine is to use these local raw materials to make tempura and Sixi rice. Kansai cuisine is characterized by its light taste and delicious taste. The raw materials used in Kansai cuisine are good, and the seafood in Seto Inland Sea tastes better.
It is said that Japanese food is eaten with the eyes, which vividly shows the characteristics of Japanese food. The first attraction of Japanese food is its refreshing color and unique shape: all kinds of exquisite food made of fresh and tender vegetables and fat seafood keep the natural color of raw materials, and each one is like a delicate work of art, which makes people tired of seeing it for a long time and can't bear to talk about it.
Japanese cuisine pays attention to the proportion of nutrition, and likes to eat raw food: lobster, tuna and three-striped fish are all dipped in green mustard and seasoning, and some sake is eaten. Besides sashimi and sushi, the famous dishes of Japanese cuisine include teppanyaki, tempura, beef hotpot dipped in raw eggs and beef water pot similar to China instant-boiled mutton. Generally speaking, compared with Chinese food, Japanese food is much lighter in taste and less in quantity. People who are used to drinking in large bowls and eating large pieces of meat may feel underfed. However, being placed in the layout decoration with Japanese national customs will certainly be deeply attracted by its elegant and quiet atmosphere.
Japanese people have the following characteristics in diet: the quality and quantity of dishes are small, and the nutritional value of dishes is emphasized. Generally do not like too salty, sweet, sour and slightly spicy. Accustomed to rice as the staple food. I am very interested in assorted fried rice, red bean rice, eight-treasure rice, steamed buns, dumplings, noodle soup and fried noodles. Non-staple food loves to eat fish, especially sashimi; I also like to eat beef, wild birds, eggs, shrimp, crabs, kelp and lean pork. ; I also like to eat seaweed, eggplant, cabbage, cucumber, radish, bamboo shoots, celery, tomatoes, spinach, bean sprouts, green peppers, cauliflower, cabbage, fresh mushrooms, fungus and tofu. Seasonings like seaweed, ginger, sugar, sesame, soy sauce and so on. I prefer dishes made from cold, fried, fried, steamed, fried and skewered. Enjoy cold jellyfish, fried fish fillets, beef in oyster sauce, Beijing roast duck, goo old meat and other flavor dishes. I prefer Shaoxing wine and Maotai wine in China, and I like to drink green tea and black tea. I like to eat cantaloupe, melon, watermelon and other melon fruits and apples, pears, bananas, pineapples, strawberries, etc. Dried fruits are eaten by walnuts, almonds and cashews.
Japanese cuisine is sashimi. The Japanese call themselves "a complete fish-eating nation". Japan's fishing volume ranks first in the world, but it still imports a lot of fish and shrimp from abroad every year, and the per capita consumption of fish 100 kg a year exceeds the consumption of rice. Japanese people eat fish raw, cooked, dried and salted, and sashimi is the most precious. Sashimi is the highest etiquette for state banquets or civilian guests.
The Japanese call sashimi "Shasimi". General sashimi is prepared from bonito, snapper and perch, and the highest grade sashimi is tuna sashimi. At the banquet, you can see a jar of live fish, which is now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table, and chewed with seasoning. The taste is delicious.
Japanese miso soup
Soy sauce soup is a favorite food of Japanese people. It is made from fermented soybeans, vegetables, tofu, mushrooms and seafood. Sauce soup is mainly made of soy sauce, the main raw material is soybean, and it contains a lot of protein, which is nutritious and salty. In Japan, people even regard miso soup as "mother's handicraft", which shows its weight in Japanese hearts. Rice is eaten in miso soup, which is a traditional Japanese breakfast.
Soy sauce soup also has a long history in Japan. At the beginning of the 8th century, with the introduction of Buddhism from China, sauce was also introduced to Japan from China. It first rose in temples and palaces, and then was widely eaten by the people. Now Japan has developed and produced all kinds of instant sauce soup, which can be eaten with boiling water and is easy to carry. Because soy sauce soup is easy to make and nutritious, the Japanese army also attaches great importance to this traditional food.
Japanese food culture "prunes"
"Prune" symbolizes Japan. Why? Because the red prunes are placed in the center of the simplest white rice with box lunch, it becomes the national flag of Japan. "Dried plum", that is, "salted yellow plum", is a traditional pickle food in Japan.
Plum originally had the function of "relieving the three poisons" The "three poisons" are food poison, blood poison and water poison. That is to say, prunes have antibacterial, bactericidal, detoxicating and gastrointestinal regulating functions. In addition, they can activate metabolism and blood vessels due to the efficacy of citric acid and citric acid, strengthen the functions of liver and kidney, discharge lactic acid from the body to the outside, and eliminate fatigue.
It can also be used when you are carsick. Just put the prunes in your mouth.
It is also effective to drink prune tea when you are drunk and still feel unwell the next day. Put a prune into a cup, mash it with chopsticks, pour hot tea into the cup and stir, then drink prune tea. The curative effect is remarkable.
◆ Production procedures of prunes
1. Select high-quality ripe Huangmei, remove its pedicels and soak it in water for one night to get rid of astringency. The containers used must be disinfected.
2. Put the plums in a shallow basket, drain the water, and then flood them with salt, using 175g/kg salt. Sprinkle the salt evenly and put the raw materials into the container.
3. Put the ballast on it. The weight of the ballast is 2 or 3 times that of the raw material, and it is left for a few days.
4. Wash perilla leaves, drain the water, rub perilla with half amount of salt to extract astringency, and repeat it. Rub perilla with the remaining half of the salt, squeeze out the astringency twice, and wring it out. 400g perilla, with 80g salt.
5. Pour the juice oozing from Huangmei on the squeezed perilla to make it bright purple.
6. Put perilla on Huangmei.
7. Wait until the hottest sunny day in summer, take the Huangmei out of the container and sun it for 3 days. After a day in the sun, soak Huangmei in the juice oozing from Huangmei, then sun it, and sun the plum juice at the same time.
8. After drying, put the prunes in a container and keep them. /kloc-can be eaten after 0/0 days, and the taste will become more mellow after half a year.
Manners of eating Japanese food
Manners1:how to put the shoes when entering the box?
You should put the toe out. The steps are as follows:
1. People take off their shoes facing the box.
2. Sit in the corridor.
3. Pick up the shoes by hand and turn around and put them inside, so as not to accidentally kick them when others are walking. It's impolite not to take off your shoes with your back to the box for convenience.
Manners 2: How to arrange the seats when you enter the box?
At the formal banquet, the younger generation will arrive before the older generation. After entering the box, the owner or boss should sit in the farthest place from the door, while the person with the lowest position should sit in the nearest place to help pass the food or close the door. If it is a private party, the person who should pay usually sits near the door.
Courtesy 3: How to put the carry-on bag after you sit down?
Put it behind your back.
Manners 4: How to sit?
Officially, it should be sitting on your knees, your thighs pressing your calves, and your left and right soles overlapping; However, sitting like this is easy to get tired, so you can also bend your feet into an inverted V and sit on the mat. At present, there is an improved box in Taiwan Province, that is, there is a square groove under the harmony table, so people who are not used to kneeling will put their feet straight.
Manners 5: How to greet the waiter?
Usually, Japanese restaurants are all waitresses. When calling waiters, you can't shout loudly. You can usually address each other as [Onesan].
Ritual 6: Who will order?
If it is a company party, subordinates usually pick up the menu and ask their superiors what they want to order. Generally speaking, they should order wine first, and then order the basic dishes: sashimi, appetizer (appetizer), clear soup, boiled food and roasted food. The other dishes can be increased according to the situation.
Etiquette 7: What should I do after drinking?
The way for a man to hold a glass is to gently press the rim of the glass with his thumb and forefinger, and the rest of his fingers naturally bend inward. The way for women to hold the glass: hold the glass with their right hand, with their left hand centered on the middle finger, and hold the bottom of the glass with their fingertips. If the boss is running out of wine, female staff or subordinates should help each other pour wine in time, whether it is beer or sake. When pouring wine, they should pick up the bottle with their right hand and hold the bottom of the bottle with their left hand. When accepting pouring wine, they should hold the cup with their right hand and the bottom of the glass with their left hand. When two people drink, they must first help others pour wine, and then the other person will help themselves pour wine, not themselves.
Ritual 8: How to arrange chopsticks?
After the chopsticks are taken out, the chopsticks bags should be arranged vertically on the left side of the food or placed next to the cushion. Chopsticks are placed horizontally. Put them back on the chopsticks pillow during the meal. They should be placed horizontally as well. Chopsticks should not face others directly. If chopsticks are stained with leftover dishes, they can be wiped clean with a napkin. You can't lick chopsticks with your mouth, which is unsightly. If you don't have a chopsticks pillow, gently tie a knot in the chopsticks cover and use it as a chopsticks pillow. After eating, put the chopsticks into the original paper towel and put it back on the chopsticks pillow.
Etiquette 9: How to say the dining language?
Before eating, say: [I'm going to start], and the host or boss will move the chopsticks first; Say: [gozisososamadeshida] after dinner, that is, [I have finished my meal, thank you for your generous hospitality].
Ritual10: How to use mustard?
Mode1:Dig some mustard from the sashimi dish into the soy sauce dish and mix it with soy sauce evenly.
Method 2: Dip mustard into sashimi, and then dip sashimi into soy sauce. When dipping seasoning, you should dip the first third, gently dip it, and don't be greedy. Many Japanese people find it most incredible that Taiwan Province people use Japanese cuisine, that is, it seems that they are mainly eating mustard, not sashimi. In fact, only a small amount of seasoning can make them taste fresh and original.
Rites11:What is the order of eating sashimi?
Eating sashimi is actually learned. You should eat the fish fillets with less fat first, while those with more fat or heavy taste, such as salmon, sea urchin and fish eggs, should be eaten at the end.
Courtesy12: What is the etiquette after eating?
The host will say to the guests: (Thank you for coming today. It's an honor to have dinner with you. ) and other polite expressions; And if the guest is a junior, he will also respond: (Thank you for your hospitality, the meal was very enjoyable and the meal was delicious. ) The next day, call me back again and thank you for your hospitality yesterday.
The principle of eating Japanese food
The "gourmets" in the line think that Japanese miso soup, salmon sashimi, tempura, roasted eel, saury, sushi and salad are indispensable, otherwise it will not be rich.
The biggest difference between Japanese-style miso soup and Chinese-style soup and Western-style soup is that the ingredients and soup are distinct. After serving, you can see that the soup is clear, seaweed and other ingredients are lying quietly at the bottom of the bowl, and the waves are not stirring, which is quite different from a chaotic Chinese soup and a rich Western-style soup. Tempura and baked saury are both famous dishes in Japanese cuisine. Tempura is a Japanese assorted fried food, which is made of vegetables and shrimps wrapped in flour and lightly fried in oil. It tastes very good. The grade of sashimi, like beef, varies with different body parts. Generally speaking, the place with the most oil in the belly of fish is the best, which is called "big fat"; The abdomen near the spine is called "medium fat"; The place near the tail of the back is called "sashimi", which is the cheapest.
Japanese sushi is made of high-quality rice, cooked and cooled, then poured with special rice vinegar, mixed well, sealed overnight, and then used to make sushi. When eating sushi, the taste should be light and heavy. Eat sashimi first and then sushi, so as to better taste the delicious sashimi. The Japanese pay attention to "eat cold products while they are cold, and eat hot products while they are hot".
What to eat with what wine is very particular in the art of eating. Among Japanese wines, "cold wine" is the highest grade, followed by "burning resistance" and "sake", which is even more like dew in midsummer.
Precautions in using chopsticks
Hold chopsticks with your left hand when you take them.
The first step in taking chopsticks is the method of taking them. In fact, it is the thumb, index finger and middle finger that touch chopsticks, but the ring finger and little finger should also be close to the middle finger. First, hold the central part of the chopsticks horizontally with your right hand, then hold it from below with your right hand, and slide your right hand to the right end of the chopsticks. Then, turn your palm upside down and move to the central position of the chopsticks. When the thumb moves to the top of the center, hold it tightly and then let go of the left hand.
Sanitary chopsticks should be separated up and down.
Generally, sanitary chopsticks are often used when entertaining guests. However, the more formal restaurants use high-quality products such as fir chopsticks with clear wood grain. To open the sanitary chopsticks, first of all, you need to hold the chopsticks horizontally with the correct method mentioned above, and then gradually open the sanitary chopsticks with your hands up and down. It should not be too exaggerated. Also, apart from the extremely simple chopsticks, it is quite a bad habit to rub the tips of chopsticks after opening them.
How to hold chopsticks when you have a bowl in your hand
When eating Japanese food, most people eat with bowls in their hands. If you have chopsticks in your hand, and then take the bowl or put it down with the same hand, although it is not against etiquette, but there are no chopsticks in your hand, you can straighten all your fingers to get the bowl, and the posture will be more elegant. If you have a bowl in your hand, the way to take chopsticks is different. When you hold the left end of chopsticks between the middle finger and the ring finger of your left hand (or between the ring finger and the little finger), then hold it upside down with your right hand.
Don't forget, every time you want to take a bowl, you must put down your chopsticks first. Maybe you think it's troublesome, but it will become natural as long as you get used to it.