Japanese cuisine, the common menu of Japanese cuisine, namely "Heshi", originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. I have sorted out the relevant contents, welcome to enjoy and learn. When we arrive at Japanese restaurants, the menu categories we often see can be roughly divided into the following five categories: (1) Sashimi: In short, it is all kinds of raw seafood, such as fish, shrimp and shellfish. (2) A la carte: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as fried food (baked food), barbecue food (baked food), stewed food (boiled food), steamed food (steamed food), soup food (smoked food) and pickled side dishes. (3) Shousi: including ordinary hand rolls, hand-cranked sushi, flower sushi, etc. (4) Hot pot: Common ones are hot pot, paper hot pot, pork hot pot, beef hot pot and seafood hot pot. (5) Package category: light meal package, formal package, etc. Otumami is a common menu in Japanese cuisine, which is mainly light and appetizing, and can be roughly divided into three types: Tsukemono, Sumono and Sara. (1)paw pa: We are familiar with pickles and pickles. Soak the material in vinegar, salt or other seasonings for several hours to make it tasty. Papaya can be used as an appetizer as well as an appetizer in the set meal. Common ones are miso cucumber and miso white grape. (2) Cold side dishes: including cold side dishes, cold side dishes and various salads. Dishes with vinegar as the main seasoning are called fermented grains, while cold side dishes can be cooked with various seasonings, such as vinegar mixed cuttlefish, cold onion, miso cold tuna, cold tofu and so on. (3) Salad: In addition to following the practice of western salads, Japanese cooking methods have been added to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus shrimp salad and comprehensive salad. Sashimi, a common menu sashimi in Japanese cuisine, is directly transliterated as "Shasimi". Sashimi is a kind of raw food. Fresh fish or shellfish are sliced by proper knife and served with soy sauce mixed with mustard. Most people usually think that wasabi has bactericidal function, but in fact it is not. Mustard is just to improve the taste. When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife-cutting, handling and cooking, seasoning and decoration, so as to make a plate of sashimi that is amazing in vision and taste. At present, the common kinds of sashimi in China are: red Lu Lu badminton silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster and reed shrimp. Among them, the black tuna sashimi, which is abundant every May, is a treasure of many diners. Sashimi is not always eaten completely raw, and some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the belly of tuna is slightly baked with charcoal fire, and the fatty ester of fish belly is baked to make it smell fragrant, and then it is dipped into ice and sliced. (2) Soak in hot water: after slightly scalding the fresh fish in hot water, soak it in ice water, let it cool quickly, and then take out the slices, which will present sashimi with familiar surface but raw inside, and have another flavor in taste and mouthfeel. Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte. ——Agemono fried food, a common menu of Japanese cuisine, is called [Yangwu] or [Fried Food] on the menu of Japanese cuisine. Fried food is mainly made of fried ingredients wrapped in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The ingredients of general fried food include fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking methods, there are more kinds of fried foods, such as durian and burdock. Tempura is a famous fried food in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushroom. Generally speaking, fried food will be served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dipping sauce and mix well, and eat it while eating. Common fried foods include tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. Yakimono, a common menu in Japanese cuisine, is called barbecue in Chinese, which can be said to be one of the staple foods in Japanese cuisine. The main ingredients of cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish and so on. Cooked food can't be reheated, so it must be eaten while it is hot. Common barbecue methods can be roughly divided into the following categories: First, vegetarian cooking: spread the salad on the ingredients and bake it directly in the oven. Second, according to the burning: bake the prepared sauce and smear it on the ingredients until the food is edible. Third, skewering: skewer food on bamboo sticks, put it directly on the fishing stove net and barbecue it repeatedly. Teppanyaki: Cooking food on a hot thick iron plate. Five, rock burning: first put the stone or rock on the stove to barbecue to more than 300 degrees, and then put the food on the hot rock to cook. Six, posture burning: the whole fish or shrimp is fixed and shaped with bamboo sticks, and placed in a furnace or oven for barbecue until cooked. Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, and barbecue them in the oven. The common ones are salt roasted fragrant fish and shrimp. Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for several hours, and then bake in the oven. The staple food of traditional Japanese cuisine is white rice, followed by other dishes-fish, meat, vegetables, pickles and soup. The names of the dishes are named according to the number of these dishes. For example, the simplest Japanese meal is a meal (Ichiju-Issai, Tonga I, or a meal), which consists of a dish of kimchi (usually pickled radish), a bowl of rice and a bowl of soup; For example, the traditional Japanese breakfast is usually miso soup, rice and a dish of kimchi. The most common dishes are called Ichiju-sansai-soup, rice and three dishes cooked in different ways. These three dishes are usually a plate of sashimi, a plate of roasted vegetables and a plate of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables or vegetables with sauce. A three-course meal is usually accompanied by kimchi and green tea. Noodles come from China, but noodles are already an important part of Japanese cuisine. Two kinds of traditional noodles, buckwheat noodles and udon noodles, the soup head is usually stock made of fish, seasoned with soy sauce and different kinds of vegetables. Another popular noodle is Lamian Noodles, which was introduced from China in the early 20th century. There are many kinds of soups used in Lamian Noodles, such as fish and soy sauce, or pork and cream. ;