Japanese food can be generally categorized into staple food and side dishes. Rice is the staple food, and vegetables and fish are the side dishes. From the Middle Ages to the Meiji period, the Japanese were influenced by Buddhist thought and had taboos against meat, so they rarely ate meat. It was only after the Meiji period that this taboo was eliminated. After World War II, bread and other pasta dishes were popularized in the Japanese diet. With the growth of the economy and the penetration of Western culture, the consumption of meat and dairy products increased dramatically. This, coupled with the popularity of fast food, has led to an increasingly diverse dietary life in Japan.
The main types of cuisine are boiled, deep-fried, grilled, and cold dishes, accompanied by miso soup (miso soup) and pickles. Nowadays, there are also a lot of side dishes that are combined with Western and Chinese cuisines. There are several characters with the word "fire" in the Chinese cooking method, such as "bao" (爆), "stir-fry" (炒), "fry" (熘), "simmer" (煨), "broil" (燒), "stir-fry" (煸), "stew" (焖), and so on, and these are difficult to find in Japanese. The characteristics of Japanese cuisine are raw, cool, less fat, small portion, variety, nice color, and very concerned about the choice of eating utensils. That is, natural color, fresh taste, variety of shapes, and fine utensils.
Japanese cuisine is also known as "five flavors, five colors, five methods" cuisine. The five flavors are sweet, sour, pungent, bitter and salty; the five colors are white, yellow, green, red and black; and the five methods are raw, boiled, grilled, fried and steamed. The criteria for tasting Japanese cuisine are aroma, richness, ripeness, sweetness and tenderness. Since Japanese cuisine emphasizes on appearance and texture, the quantity of each dish is usually small, but the quality of the ingredients is unparalleled. Their greatest emphasis is on freshness of ingredients, careful knife work, and artful presentation.
When you eat Japanese food, you'll see on the menu that there is "shenghe" (盛合), which is known as "miscellaneous" (杂锦). Often shopkeepers will specify several flavors of saikumo supply, and pine, bamboo, plum to represent the large, medium and small, more to the portion size and materials to divide, pine is super loaded, bamboo is special loaded, plum is ordinary loaded. This shows that Japanese cuisine is very sophisticated.
Japanese people generally use wooden chopsticks when eating, their chopsticks are shorter than Chinese ones, and women's chopsticks are shorter than men's, 22 centimeters for men and 21 centimeters for women.
There are many types of Japanese cuisine, and some of the more famous ones are: Kaiseki cuisine. It is literally interpreted as holding a stone in one's arms. It is said that long ago monks who practiced Buddhism could only eat one meal a day in the morning. Of course by evening they would be hungry, cold and starving. So the monks came up with a way to hold heated stones (wenshi) in their arms. Later people called light vegetarian and simple small amounts of food that merely filled an empty stomach and heated the body kaiseki cuisine. In fact, this idea came from Zen Buddhism, and since Zen Buddhism and the tea ceremony are also y and closely related, some simple meals eaten only before drinking tea were also called kaiseki cuisine. Nowadays, however, a small number of kaiseki-style meals that are served in a sequential order are called kaiseki-style cuisine. Kaiseki cuisine is simple and elegant, and the environment is very quiet.
Chokkei cuisine. Jorai is a Chinese style table, or "Baxian table". Chokkei is a Chinese style of cuisine that includes mushrooms, fish cakes, vegetables, noodles in soup, and lo mein. It is characterized by guests sitting in reclining chairs around a table, with all meals placed on one table. This cuisine has its origins in ancient Buddhist vegetarianism, and was developed by Zen Master Yumoto as "pu-cha cuisine," a dish in which tea is served in place of alcohol. It is also known as Nagasaki cuisine because it is popular in Nagasaki. The chef created Chokurai cuisine by incorporating locally produced meats and seafood into the Buddhist vegetarian diet.
The main dishes of Chokkei cuisine include shark's fin soup, tea, large and medium plates, small dishes, stews, rice cake and small bean soup, and fruits. Small dishes are divided into five dishes, seven dishes, nine dishes, to seven dishes mostly. At the beginning, all the small dishes are placed on the table first, and the shark's fin consommé and other dishes are placed on the table as they are eaten.
Tea party cuisine. In the Muromachi period (14th century), Japan practiced the tea ceremony, which led to the emergence of tea ceremonies and tea party cuisine. At first, tea ceremony cuisine was a simple affair that was just a garnish for the tea ceremony. Toward the end of the Muromachi period, it became very luxurious and extravagant. Later, Chirikyu, the founder of the tea ceremony, restored the original simple and unadorned nature of the tea ceremony cuisine.
The tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main course: a rice bowl, a soup bowl, and a small plate. There is also soup, dried plums, fruit, and sometimes two or three mountain delicacies, and finally tea.
Shukatsu cuisine. Shukatsu cuisine is also known as "Shukatsu cuisine," which means vegetarianism and fasting. It consists of soba noodles, tofu, pickles, and fried shrimp. In fact, the so-called "Seishin Cuisine" is vegetarian cuisine that does not use meat.
Sashimi. Japanese cuisine is best known for its sashimi, which is a masterpiece of Japanese cuisine. Raw food has been eaten in Japan since ancient times. Before the Edo period, sashimi was mainly made of sea bream, turbot, plaice, sea bass, etc., and the meat of these fish was white. After the Meiji period, tuna and bonito, which have reddish flesh, became the best ingredients for sashimi. Nowadays, Japanese people cut shellfish and lobster into thin slices and call them "sashimi". Fugu (blowfish), which has had its poison removed and is thinly sliced, is the best of the sashimi and is deliciously tender, but very expensive.
Eating sashimi must be accompanied by wasabi and soy sauce. Wasabi, called Wasabi in Japanese, is an extremely clean plant ("wasabi") that grows under waterfalls or mountain springs and withers at the first sign of pollution. Wasabi resembles a small radish, with a black skin and green flesh, and is grated and eaten with soy sauce as a dip for sashimi. Wasabi has a special pungent flavor that is both antiseptic and appetizing.
Japan's sashimi is exceptionally fresh, uniform in thickness and length. The sashimi plate is garnished with shredded white radish, seaweed, and shiso flowers, reflecting the Japanese food culture of being close to nature. How to make sashimi is also a concern for many people. In fact, the practice of sashimi is relatively simple, as long as you master the selection of materials, knife work, plate, flavor and other basic processes, making good sashimi is not difficult.
The raw materials for making sashimi are more extensive, but the deep-sea fish and other seafood are the main ones. Fish such as salmon, swordfish, sea bass, tuna, etc.; crustaceans have sea urchin shrimp, lobster, etc.; shellfish abalone, oysters, red shellfish, Arctic shellfish and so on. The selection of raw materials for sashimi is very strict and should ensure that the raw materials are fresh, clean and free from pollution.
Aesthetically pleasing shape is a major feature of the sashimi, so the process is particularly important to plate. Sashimi mostly use semi-circular, boat-shaped or fan-shaped and other fine tableware as a receptacle, and then fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger, fine radish, tangerine, etc. as a garnish. These accessories can be used as decoration and embellishment, but also can play a role in removing the fishy freshness, enhance appetite. For example, spread perilla leaves or lettuce leaves on the plate, and then place the cut salmon slices in groups of 5-7 slices (i.e., one person's portion) on the perilla leaves, and then garnish the plate with fine radish shreds, cucumber flowers, etc. in a staggered manner, giving a very refreshing feeling.
Wasabi and light Japanese soy sauce are the main flavoring condiments for sashimi, and green wasabi is commonly used in both powdered and paste form. Powdered wasabi is prepared by mixing powdered wasabi with water in a ratio of 1:2, sealing it for 3 minutes, and then serving it on a plate when it produces the stimulating, spicy flavor unique to wasabi. Paste wasabi is the finished product and can be used by squeezing it directly into the dish.
Sushi Sushi, also known as "Shiki-Rice", is a representative of Japanese rice. Japanese rice is rich in nutrients and of high quality, and the resulting rice is pearl-shaped and fragrant. Japanese people call the rice grain "Sharizi", tube of rice called "silver Shari", to describe its crystal clear and precious as the Buddha's bones.
Sushi is a unique food in Japanese cuisine, there are many kinds of food, according to its different production methods, can be divided into raw, cooked sushi, pressure sushi, holding sushi, scattered sushi, stick sushi, roll sushi, crucian carp sushi and so on, and crucian carp sushi is regarded as the most famous and representative of Japanese cuisine sushi. Carp sushi is made from crucian carp, rice, and salt, and is marinated and fermented for several months. When sushi is made in this way, a large number of lactic acid bacteria are produced in the ingredients, adding a special sour flavor to the finished product, and the lactic acid bacteria themselves have a preservative effect. Today, however, sushi made in this old-fashioned way is rare. Most of the modern Japanese sushi is made with rice mixed with vinegar to process the main ingredients, and because the rice is usually added to more than four kinds of seasonings, so sushi is also known as "Shiki-Rice".
The main raw materials commonly used in sushi is first sushi rice, that is, Japanese round-grained rice, which is characterized by a white color, rounded particles, with which the cooked rice is not only elastic, chewy, and has a greater viscosity. Secondly, it is the raw materials used in the outer skin of wrapped rolled sushi, i.e., high-quality seaweed, seaweed, kelp, egg roll skin, tofu skin, spring roll skin, Chinese cabbage, etc. are common. Then there is the filling of the sushi. Sushi fillings are more colorful, and can best reflect the characteristics of sushi. Ingredients used in the fillings include marine fish, crab meat, shellfish, freshwater fish, fried eggs, and seasonal fresh vegetables such as shiitake mushrooms, cucumbers, and lettuce.
Authentic sushi can have a variety of flavors such as sour, sweet, bitter, spicy and salty. Therefore, when eating sushi, you should match the condiments to the type of sushi. For example, when eating hand-held sushi, because the filling has sashimi, fresh shrimp, etc., it is necessary to dip in thick soy sauce and apply the right amount of green wasabi; while when eating rolled sushi, it is best not to dip in soy sauce, so as to eat its original flavor. In addition to thick soy sauce and green wasabi, sushi has a more important condiment, namely vinegared ginger. Adding a slice of vinegared ginger to your sushi not only helps with the flavor, but also makes it more refreshing and delicious.
Tempura. We often hear the name "tempura" in Japanese dramas, but in fact "tempura" is fried food. It is made of flour, egg, and water, then fish, shrimp, and vegetables are coated with the batter and deep-fried in a frying pan to a golden brown color, and then dipped in a sauce of soy sauce and grated daikon radish, which is tender and delicious, and not too fragrant.
Sukiyaki. "Sukiyaki, also known as Japanese hot pot, became popular only after the second half of the 19th century. It consists of thinly sliced beef, cooked with seafood and vegetables, and served with a sauce made of raw egg juice, soy sauce and sugar. In ancient Japan, farmers before the Meiji Restoration used to cook the meat on a hoe outside the house and then eat it, originally called "hoe-yaki". Later, it was developed into "sukiyaki," which was cooked and eaten in an iron pot over a pit with green onions, tofu, fish and vegetables.
Ishiyaki. "Ishiyaki is a type of stone grill. Steak is cooked on a hot stone and served with fresh soy sauce. This type of beef is raised through specific feeding techniques. It is said that during the breeding period, the cows are regularly given beer with low alcohol content (4% to 5%), which makes their blood flow and accelerates their metabolism, and that the cows are brushed all over their bodies with hay or brushes, so that the fat is evenly distributed, instead of the red-red-white-white beef that we often see. As a result, the beef called "Kobe beef" and "Matsuzaka beef" is soft, tender, and very flavorful. They are used exclusively for Ishiyaki.
Yakitori. This is also known as yakitori. Chicken is cut into slices and skewered on thin bamboo sticks, dipped in a flavorful sauce made from soy sauce, sugar, and cooking wine, and then roasted over a fire. There are also chicken and pig offal as ingredients, but they are all called yakitori. Yakitori is inexpensive, and many people enjoy it as a drink. "Yakitoriya can be found all over Japan.
Teppanyaki. Teppanyaki is very popular in Japan, authentic Japanese teppanyaki, as the name suggests, is on a large iron plate, barbecue a variety of food, and teppanyaki has become an expensive type of Japanese cuisine, the reason is that the teppanyaki will use the best materials, such as fresh seafood, including lobster, abalone, etc., meat will also be used for the domestic cattle, such as "Kobe Beef "Meat is also made from domestically produced beef, such as Kobe, Matsuzaka or Omi, with a 200-gram slice of the finest beef sometimes costing more than 10,000 yen.
University cuisine. There are two main types of cafeteria food at Japanese universities - rice and noodles. Rice is divided into four categories: curry, stir-fry, fried, and rice. Common Japanese curries include beef curry, deep-fried meatloaf curry, and deep-fried mashed potato curry; stir-fries include ginger yakisoba, mapo tofu, and stir-fried eggplant; and deep-fries include deep-fried prawns, deep-fried vegetables, and so on. As for fried dishes made with fish and oysters, you can't eat them in the school cafeteria, probably because they are too expensive.
The rice bowl. The most common types of rice are beef rice, pork rice, and chicken rice. Chicken dango is a cruel-sounding name for "parent-child" dango, which is chicken and eggs braised together to make dango.
Noodles are divided into white, thick and soft udon noodles, thin and yellow egg ramen, and neither white nor yellow soba noodles, depending on how the noodles are processed. School food is relatively inexpensive, with a meal usually costing around 500 yen, compared to at least 700 to 1,000 yen at an outside restaurant.
Noodle dishesAs mentioned earlier, there are several types of noodles in Japan, such as ramen, soba, kanbei, and udon. These noodle dishes are well prepared with good ingredients and are inexpensive. Soba noodles, in particular, are a popular favorite.
Diners. A popular dish in Japanese restaurants today is called a "set meal," which is a meal for each person. It consists of half a bowl of rice, a small plate of hot dishes, two small bowls of soup and fruit, and a small dish of pickles. All the rice adds up to just enough for a person to eat, but not too full. Japanese cuisine is also careful to maximize the use of plate plate "white" beauty, the result is often a large container and loaded with less food, in order to use the "white" to embellish, set off the beauty of the shape of the dishes.
Natto. Natto is one of Japan's most distinctive foods, and most Japanese people enjoy eating it often in their daily lives. Natto is made from a special method of marinating beans known as "kodo" in Japanese. Natto has a dark appearance, is slimy in the mouth, and has no flavor, including a salty taste. This is why most foreigners are not used to eating them, and even feel nauseous when they see them. In fact, natto has a very rich nutritional value, rich in protein, various amino acids, vitamins, minerals and so on. Not only that, the latest research also shows that natto on the cause of large-scale food poisoning "culprit" - pathogenic E. coli reproduction has a strong inhibitory effect.
Japanese people's favorite alcoholic beverages and drinksAmong the alcoholic beverages favored by the Japanese, sake (15% to 16% alcohol by volume) is consumed in large quantities. Sake is brewed with rice and is made all over the country, but famous sake producers are concentrated in places with good water quality or good rice quality. Some of the famous places of production are Nadame in Hyogo Prefecture, Fushimi in Kyoto, and Saijo in Hiroshima. Sake is usually served warm. Japanese people also often drink beer, but almost all of them drink domestic beer, the most famous being Kirin and Asahi, and our Tsingtao beer is also popular in Japan. Whether it is winter or summer, the Japanese people like to drink cold beer, not after the chilled beer the Japanese people think is not to go down. In addition, whisky and wine are also loved by the Japanese. In addition to domestic wine, Japan also imports foreign wine, such as brandy, Maotai, etc..
The most popular drinks in Japan are green and black tea. Coffee is also popular among modern Japanese, and our oolong tea is also quite popular in Japan. Izakaya (Japanese-style pubs) are found in both urban and rural areas of Japan, and no matter how much the times have changed, they still have the same signboards and the same style. Although the service has improved a lot since then, the main function is still to sell alcohol. The original izakaya is said to have come from the Edo period when it was customary to stand in front of a hotel and drink. At that time, since there were no bottles of sake, guests usually brought their own containers. Later, when sake bottles became available, the store owners lent them to their acquaintances and added the name of the store to them, which was tantamount to advertising for themselves. At that time, farmers who came to Edo (present-day Tokyo) to work had to come to the store to have a drink after a long day's work. Some business owners added simple meals such as Japanese boiled vegetables, pickled rice, grilled rice balls, and vegetable porridge to their stores, and izakaya were formed.
The izakaya is characterized by cheap prices and a constant sense of style. A variety of barbecue is only 100 to 200 yen per skewer, and cocktails and beverages are mostly around 300 yen, so a meal for two people won't cost more than 3,000 yen. Therefore, it is acceptable for the average working class person. The management of the owner, the decor of the store, the atmosphere of the store, and the people who come to drink every day rarely change. Once the drinkers like a store, every day is like a roll call and they usually show up. The owner of the store is like a convener, and the drinkers are like members of the group. Especially in places with few passing tourists, there were rarely any new faces. Even the son would go to the tavern where the father was used to going. Especially for some single men, an izakaya feels like home. It is said that good restaurants are old ones, which is why there is a saying in Japan called "the unchanging izakaya".
Nowadays, Japanese meals have gradually diversified, with American fast food, hamburgers and spaghetti partially replacing onigiri. Frozen foods are now popular with housewives, and Chinese cuisine such as gyoza, potstickers, buns and noodles are also popular in Japan. Western-style confectionery imported from Europe, such as cakes, small sweet cookies and chafing dishes, and spring rolls and pot stickers imported from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes and favored by the Japanese.
In addition, Japanese society runs at a fast pace, so breakfast is very simple, lunch is also relatively casual, while dinner is extremely sumptuous. When Japanese people celebrate a happy occasion, they often eat red beans and rice and snapper with head and tail. The red beans are added to the glutinous rice and steamed together to make red beans and rice. The color of the red beans will dye the glutinous rice red, and red symbolizes the color of fire and the sun, and has also been regarded as an auspicious color since ancient times. The snapper's body is bright red, so it has also become a symbol of good luck.