Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine.

Characteristics of Japanese cuisine

Characteristics of Japanese Cuisine-Essential Seasoning

Speaking of Japanese cuisine in Shanghai, some of them are not in line with the tastes of Shanghainese and Japanese. Why? It is nothing more than careless selection of materials and not fully drawing out the original flavor of raw materials. Because there is no [light taste], the taste is inferior. It is very important to make the cooking [light taste], and of course, seasonings such as water, soy sauce and flavor are also very important. Then, let me talk about the characteristics of Japanese cuisine from the perspective of seasonings. The juice of Japanese cuisine is extracted from dried bonito and dried kelp. Dried bonito is made by drying bonito in a very special way. There is no such method in China. In Japan, the finished dried bonito is produced and provided by a special company. Moreover, according to the different parts of dried bonito, the juice made has different tastes and uses, and it is also made of mackerel. Seaweed is also dried, which is called kelp in Chinese. There seems to be no fine distinction between kelp in China, but the varieties of kelp used to make Japanese cuisine juice must be strictly distinguished, and whether it is two-year algae, whether it is harvested in summer, whether it is harvested and dried on the same day, and the processing method after drying has strict regulations, etc., is by no means an easy task. The combination of dried bonito and kelp is related to what kind of juice is made, and the taste of the juice is related to the taste of cooking. There are also juices made of sardines, flying fish, scallops, shrimps and fish bones. In any case, although the juice is slightly light, it must fully reflect the essence of raw materials and have a transparent color.

The biggest difference between seasonings and China cuisine is the use of flavor. Taste not only endows the dishes with natural sweetness, but also makes them shine, which has the cooking effect that other seasonings do not have in condensing and maintaining the essence and delicacy of raw materials. Taste can also effectively prevent the dishes from falling apart and keep the prototype. In Japanese cuisine, when learning from western cuisine, taste is also indispensable, such as open-hearth barbecue and roasted eel. Now, in China, you can often see China people drinking Japanese sake while eating. Among them, Baojiu Company, which makes' Songzhumei' sake, is now making very high-quality flavor in China.

When it comes to soy sauce, there are five varieties: light soy sauce, thick soy sauce, white soy sauce, etc. Different varieties are used according to different purposes. It is not too much to say that cooking is used by soy sauce.

There are countless varieties of miso. According to different raw materials, there are decimeter miso, wheat miso, bean miso and so on. It is said that it was spread from China to Japan, but now it is used more than Chinese food and is an essential seasoning in daily life. Vinegar is also a daily seasoning. It is said that it originally came from China, but now it tastes completely different from China vinegar. China vinegar can't be used in sushi, but Japanese vinegar can't be used in steamed buns. As the most basic seasoning, there are naturally sugar and salt.

The above is a general description of seasoning, which is also fermented. The usage of seasoning in China and Japan is different. As mentioned above, the use of seasonings in Japanese cuisine is to draw out the original flavor of the materials more fully, while China cuisine uses seasonings to increase the delicacy.

Cooking principles of Japanese cuisine

Five flavors: sweet, sour, bitter and spicy.

Five colors: white, black, yellow, red and green.

Five methods: raw, boiled, roasted, steamed and fried.

Three categories of Japanese cuisine

1, Japanese cuisine-traditional formal Japanese cuisine

Originated from Muromachi era (about 14th century), it is the product of Japanese legal system. At present, formal "local cuisine" is rare, and it only appears in a few formal occasions, such as weddings, funerals, adult ceremonies and sacrificial banquets. The dishes range from five dishes and two soups to seven dishes and three soups.

2. Huaishi Cuisine-Advanced Cuisine

The origin of "Huaishi" is that the ritual teachers endure hunger while practicing and fasting, and embrace warm stones to keep warm, hence the name. Huaishi cuisine, which was originally used to match the tea ceremony and bring out the delicious taste of tea, has now become synonymous with advanced cuisine.

3, banquet cuisine-banquet cuisine

Banquet cooking is not as rigorous as this meal and Huaishi cuisine, and it is more free to eat. Apart from paying attention to delicacies, banquet cooking is enjoyed in a more relaxed way.

Cooking Characteristics of Japanese Cuisine

Japanese cuisine is recognized as an international cuisine with meticulous cooking. And a good cook must become an overseas Chinese association between consumers and nature, and let the guests taste the most authentic natural delicacies under the careful cooking of the cook.

The characteristics of Japanese cuisine focus on the natural flavor. Undoubtedly, "original flavor" is the primary spirit of Japanese cuisine. Its cooking method is very delicate, and the broth, seasoning and cooking techniques cooked by slow fire for several hours are based on the premise of preserving the original flavor of food.

The delicious secret of Japanese cuisine is basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp, etc. Besides tasting the fragrance, taste, touch, vision and smell can not be ignored.

In addition to the above cooking colors, eating is also learned. We must "eat hot food" and "eat ice food" so that the taste, time and ingredients can reflect each other and achieve a 100% wonderful taste.