The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season. There are many kinds of food, and each place has its own local flavor.
The most representative foods are sashimi, sushi, rice balls, tempura, hot pot, stone roast, roasted birds and so on.
Sashimi, or sashimi, is the best raw food for Japanese people. Japan has the habit of eating raw food since ancient times. Before the edo period, sashimi was mainly made of snapper, flounder and perch. These fish are all white. After Meiji, tuna and bonito with red meat became the first-class materials for sashimi. Now, the Japanese slice shellfish and lobsters, which is also called "sashimi". The puffer fish without tetrodotoxin slices is the best in sashimi. Chefs who make puffer fish sashimi must obtain professional qualifications. This kind of sashimi is fresh and delicious, but it is expensive. Eat sashimi with green mustard and soy sauce. This mustard is called "ゎさび" in Japanese. It is a very clean plant "wasabi", which grows under waterfalls or mountain springs and will wither when it is polluted. Like radish, wasabi has black skin and green flesh. It is ground, kneaded into a ball and used to dip in soy sauce to eat sashimi. It has a special pungent taste, killing bacteria and appetizing. Japanese sashimi is unusually fresh, uniform in thickness and consistent in length. Sashimi dishes are dotted with shredded white radish, seaweed and perilla flowers, which embodies the Japanese pro-natural food culture.
"Sushi", also known as Sixi Rice, is the representative of Japanese rice. To make sushi, you should add vinegar, sugar, salt, cooking wine and other seasonings to rice, as well as seaweed and horseradish, and make a small rice ball with all kinds of sashimi, fish fry, fresh shrimp and shellfish on it. This is called "holding sushi". Spread rice on sushi, then add sashimi, laver, etc. , rolled into a cylinder to form "rolled sushi". Sushi is delicious and refreshing, and the price is popular, which is very popular among Japanese. In Tokyo, guests can enjoy the chef's cooking while eating.
Rice balls are made of cooked rice with both hands. They are of moderate size and filled with dried salted plums or salted salmon. When holding it, dip your hands in water and salt to make the rice ball slightly salty, wrap it in seaweed and dip it in pickles. When traveling or having an outing, it is a traditional Japanese habit to wrap rice balls in bamboo bags and take them to have a picnic.
Tempura is a fried food in harmonious food. It is made of flour, eggs, water and pulp. Fish, shrimp and vegetables are wrapped in starch and fried in oil pan until golden brown. Dip in soy sauce and radish sauce when eating. Fresh and delicious, fragrant but not greasy.
"Xi Shou Shao Hotpot", also known as Japanese Hotpot, became popular in the second half of the 9th century. It is made by slicing beef and cooking it with seafood and vegetables. Eat with seasonings made of raw egg juice, soy sauce and sugar. In ancient Japan, there was this habit of eating. Farmers put fish and vegetables in pots on the pit and everyone cooked them.