1, health label

In the world food health rankings, Japanese food ranks first, and the obesity rate caused by food is only 1.5%, and the life expectancy of China people reaches 82 years.

2. Pursue the freshness of ingredients

As we all know, the taste of Chinese food after reprocessing can be done in many ways, such as frying, steaming, boiling, frying, roasting, pickling and so on.

The essence of Japanese ingredients tends to be original and delicious, and all practices emphasize ingredients, so the best ingredients must be selected under the most stringent conditions to accurately present the best flavor of ingredients.

3. Zen-like environment

Japanese people are simple and light in setting dishes, emphasizing the simplicity and beauty of the dishes themselves, which is an important feature of Japanese cuisine. As always, Japanese Zen is also very accurate.

Excellent Japanese cuisine masters not only accurately retain the original flavor of ingredients, but also bring diners an artistic journey of stretching chopsticks through the collision of colors and utensils.

4. Etiquette dining experience

Japanese traditional culture has profound genes and a stronger sense of ceremony. Being included in the World Intangible Cultural Heritage List as "Harmony Food" has added a lot of cultural color to Japanese materials.

5, touched the customer's craftsmanship.

A few years ago, the word "ingenuity" suddenly became popular in the domestic catering market and became one of the most talked-about words in recent years.

At the same time, excellent Japanese craftsmen have also become the object of extensive study by domestic catering people, and most catering people are familiar with their stories.

These stories and craftsmanship touched customers and increased consumers' trust in the category.

△ Japanese cuisine master Masayoshi Kurata

Why Japanese food is good for health?

The magical effects of vegetarian diet and soybean

The diet life dominated by Japanese cuisine has continuously extended the average life expectancy of Japanese people.

Japanese cuisine mainly refers to vegetarianism, although fish and meat are also used. "But the main course of traditional Japanese cuisine uses root vegetables and green vegetables such as white radish and taro, wild vegetables in spring, delicacies such as mushrooms in autumn, and beans and seaweed.

△ Soybean is the source of Japanese cuisine in protein.

In addition, it also skillfully incorporates the most nutritious and delicious seasonal ingredients, which are the wisdom of Japanese cuisine.

Vegetables are low in calories. Dietary fiber contained in plants can activate intestinal movement and increase the number of intestinal bacteria beneficial to human body.

Many people say that after eating Japanese food, the excretion becomes smoother. After the intestines are healthy, the immunity will also be improved.

△ Basic Japanese cuisine-rice and miso soup

Soybean is the basic ingredient of Japanese cuisine.

Soybean is called meat in the field of growth, so it is rich in protein, almost equivalent to beef.

In the Edo period (17-19th century), craftsmen at that time used miso soup mixed with chopped lobster sauce and fried tofu (a kind of food fried with vegetable oil) as a source of nourishing the body.

Of course, rice and miso soup are still the basic patterns of Japanese cuisine.

Soup culture, elegance and delicacy.

△ Soup makes Japanese food more delicious.

The secret of delicious Japanese food lies in the soup culture.

This soup is made of dried kelp, mushrooms and dried bonito (a product made by bonito fermentation) by cooking and filtering.

This is the basic seasoning of Japanese cuisine, used in miso soup and other soups, udon noodles and buckwheat noodles, and cooked food.

△ Good quality soup has a sense of permeability.

Although dried bonito is used as raw material, the filtered soup will not be oily at all, which is the beauty of the soup.

This is because the fermentation bacteria in dried bonito decompose the oil components. The reason why Japanese food is elegant and pure is because of the delicious taste in the soup.

It is generally believed that people have five tastes, namely sweet, spicy, salty, sour and bitter, but thanks to the soup culture, Japanese cuisine has made the world understand the umami flavor.

Healthy Japanese cuisine is inseparable from fermentation culture.

△ A typical fermented food in Japan-Miso

Another main factor that breeds a healthy and rich Japanese food culture is fermentation.

There are many fermented foods all over the world, but Japan is the country with the richest fermented foods.

Japan has a high humidity, which is very suitable for microbial activities. Japan began to introduce fermentation into food culture more than 1300 years ago, and some microorganisms are only found in Japan.

Soy sauce, miso and miso, which are essential for Japanese cuisine, are all fermented seasonings.

Among them, the cooked miso is a healthy food, which is rich in protein and amino acids after adding salt and distiller's yeast to the grain (which is made by heating and fermenting grain). The Japanese used to eat it as a dish.

△ Brew slowly to make delicious miso.

Eight diced miso used in Nagoya's famous miso fried pork chops (fried pork chops are sprinkled with miso-based sauce) is made of soybeans and is said to be the oldest soybean miso.

△ Fermented mash such as glutinous rice, rice koji and shochu.

△ The fermented mash (right) brewed for 3 years has a mellow taste.

The mouth-watering aroma of dishes and Pu-roasted eel comes from wine brewing.

The alcohol contained in the wine can promote the taste to penetrate into the ingredients and prevent the ingredients from being boiled. In addition, tasteless sugar can increase the sweetness and luster of dishes and make them look more delicious.

The exquisite skills of Japan, the kingdom of fermentation

△ Rice bran kimchi made from chaff

Japanese cuisine dishes and snacks are inseparable from the power of fermentation. The rice bran kimchi in the Japanese set meal is a kimchi fermented from rice bran.

Pickled white radish, cucumber, eggplant, and seasonal vegetables in recent years, such as watermelon, broccoli and tomatoes, are made into delicious kimchi.

△ Blue and white fish cooked sushi

Japan is surrounded by the sea, and there are many fermented foods made of seafood. Sushi popular in Japanese cuisine also comes from fermented food.

"Cooked sushi" is a kind of sushi fermented with salt and rice to improve its storability. It is the crystallization of people's wisdom when there was no refrigerator in the past Up to now, there are still various kinds of "cooked sushi" famous foods all over Japan.