Japanese cuisine

abstract

According to Japanese custom, Japanese food is called "Japanese food". Literally, it is to mix the materials well. Japanese cuisine 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. The reason of "Japanese cuisine" refers to the utensils for holding things.

brief introduction

Japanese food is a dish tasted with eyes, or more accurately, it should be tasted with five senses. Namely: eye visual taste; Smell tasting; Auditory taste; Touch-touch tasting; Nature also has the taste of the tip of the tongue-taste. So when it comes to what you can taste, the first is five flavors. The five flavors may be as sweet, sour, bitter, spicy and salty as Chinese food. And cooking needs five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine includes five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with Chinese food, the cooking method of Japanese food is simpler. Japanese cuisine is dominated by five flavors (actually six flavors, and the sixth flavor-light). It is only the requirement of fully extracting the original flavor of raw materials. ), five colors, five methods as the basis, taste dishes with five senses.

classify

Japanese cuisine is mainly divided into three categories: Japanese cuisine, Shi Huai cuisine, banquet cuisine and barbecue.

Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate with feet.

Shi Huai Cai: an exquisite dish prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" role in resisting hunger and cold. Details can be found on the Japanese cuisine website.

Dinner: A sumptuous banquet at a banquet. With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine.

Zhuofu cuisine

Fu dining table is a Chinese dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine.

Chahui gourmet

Tea ceremony prevailed in Muromachi era (14th century) in Japan, so tea banquets and tea party cooking appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served.

College cooking

There are two main types of canteens in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen.

Pasta

There are several kinds of Japanese noodles, such as Lamian Noodles noodles, udon noodles, soba noodles and wide noodles. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. At present, Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Now, quick-frozen food is very popular among housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also very popular in Japan. Western snacks introduced from Europe to Japan, such as cakes, cookies, chaff melons, spring rolls, pot stickers, etc., which were introduced from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes by the Japanese, and they are very popular.

Xiuxing cuisine

Practice cuisine is also called "intensive cuisine", which means eating fast and being vegetarian. In fact, the so-called intensive cooking is a vegetarian dish without meat.

In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year.

Reference: /view/42660.htm

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Korean cuisine

Visual enjoyment

Whether it's barbecue, kimchi or cake, colorful visual enjoyment is the biggest feature of Korean cuisine. On the one hand, it keeps the original fresh color of food, on the other hand, it shows different forms of food through cooking. Korean food is not only delicious, but also beautiful!

Taste bud stimulation

Korean cuisine has unique flavor and characteristics. "Spicy" is one of the main flavors of Korean cuisine, but it is different from other spicy flavors. Some people describe the spicy taste of Sichuan cuisine as spicy and delicious. The spicy taste of Hunan cuisine is spicy and blunt, without any disguise; Spicy Korean food is mellow and full of stamina, which will make you sweat thoroughly.

Nutrition and health

Korean ginseng, chicken, fresh beef, seafood, vegetables, stew, steam and roast ... just hearing these words, I think they are very healthy and nutritious raw materials. Korean cuisine generally uses natural materials and does not destroy the cooking methods of nutritious ingredients. The combination of meat and vegetables is reasonable, the pursuit of less but fine, to ensure adequate nutrition, and not to overeat.

cultural tradition

There are many kinds of etiquette foods in Korea since ancient times, such as wedding gifts, witchcraft foods, etiquette foods and temple etiquette foods. Its cooking methods spread from temple to temple. In addition, China people always have fish and shrimp paste, pickles, dried meat, dried fish and other appetizers before meals, and the various food processing technologies developed from this have also enriched their food culture.

Korean barbecue is mainly beef, beef tenderloin, steak, beef tongue, beef loin, seafood and sashimi, all of which are delicious Korean barbecue, especially roast beef tenderloin and steak. Its meat is delicious and tender.

Reference: /view/548776.htm

Generally speaking, Japanese cuisine is mainly about cutting, boiling, roasting, steaming and frying food. Korean food is mainly stewed, steamed and roasted.