Japanese cuisine originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Japanese harmony food requires natural color, delicious taste, various shapes and sophisticated utensils, and the materials and conditioning methods attach importance to the sense of season. Japanese cuisine is mainly divided into two categories: "Japanese harmony food" and "Japanese foreign food". When it comes to Japanese food, many people think of sushi and sashimi. These foods invented by the Japanese themselves are "harmony food". In addition, Japanese curry from India, Japanese egg-wrapped rice from France, Japanese Neapolitan pasta from Italy, Japanese Lamian Noodles from China, etc., are called Japanese "foreign food", which means that they are imported from foreign countries, although not invented by Japan, but have been transformed into a kind of Japanese cuisine by Japan; Among them, Japanese-modified Chinese dishes (Japanese Lamian Noodles, Japanese fried dumplings, Tenshindon, Tangyang chicken nuggets, etc.) are often called "Japanese Chinese cuisine" directly because China does not belong to the western world. Japanese traditional Japanese food and drink are exquisitely decorated, just like the art of Huaishi cuisine. However, for many Japanese, Japanese cuisine is a traditional daily diet, especially one formed at the end of Meiji era. The staple food of traditional Japanese cuisine is rice, followed by other dishes-fish, meat, vegetables, pickles, and soup. The names of dishes are named after the number of these dishes. For example, the simplest Japanese meal is a "one-dish meal" (Japanese: one juice and one dish/ぃちじゅぅぃっさぃぃ), which consists of a dish of pickles (usually pickled radish). Basic introduction Chinese name: Japanese cuisine English name: Japanese cooking? Classification: Benshan cuisine, Huaishi cuisine, banquet cuisine alias: Heshi origin: Japanese archipelago meaning: Japanese cooking Japanese name: にほんりょうり(nihonryouri) Basic introduction, origin, classification, cooking characteristics, characteristics and eating. For example, traditional Japanese breakfast, usually miso soup, rice, and a dish of pickles. The most common dish is called "three-course meal" (Japanese: one juice, three dishes/ぃちじゅぅささぃ)-soup, rice, and three dishes cooked in different ways. These three dishes are usually a dish of sashimi, a dish of roasted vegetables, and a dish of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables, or vegetables covered with sauce. "Three-course meal" often includes pickles and green tea. A popular pickles is prunes. Because Japan is an island country, Japanese people are quite fond of seafood-including fish, shellfish, octopus, shrimps and crabs, and seaweed. The origin staple food is mainly rice and noodles. Because it is close to the sea, non-staple food is mostly seafood such as fresh fish and shrimp, often accompanied by Japanese wine. And food is famous for its lightness. Try to keep the original flavor of the materials when cooking. In the production of Japanese cuisine, it is required that the materials are fresh, the cutting is exquisite, the display is artistic, and the harmony of "color, fragrance, taste and utensils" is emphasized, especially not only the taste, but also the visual enjoyment. Harmony food requires natural color, delicious taste, diverse shapes and sophisticated utensils. Moreover, materials and conditioning methods attach importance to the sense of season. Classification Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. Japanese cuisine is a cuisine system based on traditional culture and habits. Originated from Muromachi era, it is the product of Japanese legal system. 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. Huaishi Cuisine is an exquisite dish prepared for guests before the tea ceremony. In medieval Japan (referring to the Kamakura and Muromachi times in Japan), the tea ceremony was formed, which led to the creation of Huaishi cuisine, which was formed on the basis of very strict rules. Among Japanese cuisines, the earliest and most orthodox cooking system is "Huaishi Cuisine", which has a history of more than 45 years. According to an ancient Japanese legend, the word "Huaishi" comes from the "Wenshi" of a Zen monk. At that time, the precept that Zen monks in practice had to follow was to eat only breakfast and lunch, and not to eat in the afternoon. However, young monks couldn't bear hunger and cold, so they wrapped the heated stone in rags and called it "Wenshi", put it in their arms and pressed it against their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played the role of "warming stone" to prevent hunger and cold. For details, you can visit the Japanese cuisine website. With the development of social activities of ordinary Japanese citizens, Japanese restaurants have produced restaurants and formed banquet dishes. It may be based on Ben cuisine and Huaishi cuisine and simplified. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese food. Table fu cooking table fu is a Chinese dining table, that is, the Eight Immortals Table. Table fu cuisine is a Chinese cuisine, including mushrooms, fish cakes, noodle soup with vegetables, noodles with noodles with noodles, etc. Its characteristic is that the guests sit in armchairs around a table, and all the meals are placed on a table. This kind of cuisine originated from Buddhist vegetarianism in ancient China, and was promoted by Zen master Yin Yuan as a "general tea cuisine" (that is, a cuisine in which tea replaces wine). Because it is popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian food, so he founded table fu cuisine. Table Fu cuisine dishes mainly include: shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cake and bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table while eating. Japanese Cuisine Tea Party Cuisine Tea Ceremony prevailed in Muromachi era in Japan, so tea banquet tea party cuisine 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, Sen no Rikyū, the founder of the tea ceremony, restored the original light and simple face of tea party cooking. Tea party cooking should be as economical as possible in terms of space and labor, and the staple food only uses three utensils: rice bowls, soup bowls and small plates. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served. University Cuisine Generally, there are two main types of canteen cuisines in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried and mixed rice according to the side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; The common types of cooking are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for fried dishes made of fish and oysters, they are probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in the mixed rice. The name of chicken mixed rice sounds a little cruel. It's called "parent-child" mixed rice, which is to stew chicken and eggs together to make mixed rice. Noodles are mainly divided into white, thick and soft oolong noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to the processing methods of noodles. School cooking is relatively cheap, a meal is generally around 5 yen, and if you are in a restaurant outside, it will cost at least 7~1 yen. There are several kinds of noodles in Japan, such as oolong noodles, buckwheat noodles and wide noodles. These pasta ingredients are exquisite and cheap. Buckwheat noodles, in particular, are popular foods. Japanese dining has gradually diversified, and American fast food, hamburgers and spaghetti have partially replaced rice balls. Quick-frozen food is welcomed by housewives, and Chinese dishes such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also popular in Japan. Western-style snacks introduced from Europe to Japan, such as cakes, cookies and chaff melons, and spring rolls and pot stickers introduced from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes and favored by the Japanese. Practice cuisine Practice cuisine is also called "intensive cuisine", which means fasting and vegetarianism. In fact, the so-called intensive cuisine is vegetarian cuisine without meat. In addition, there are boxed cold meals and royal festivals, which are usually eaten on important festivals of the New Year. Cooking characteristics A good cook must become a bridge between consumers and nature, and let guests taste the most authentic natural delicacies under the careful cooking of the cook. The characteristics of Japanese cooking emphasize the natural flavor. Undoubtedly, [original flavor] is the primary spirit of Japanese cooking. Its cooking methods, from soup, seasoning and cooking techniques cooked by slow fire for several hours, are all based on preserving the original flavor of food. The delicious secret of Japanese cuisine is basically based on sugar, vinegar, monosodium glutamate, soy sauce, firewood and kelp, etc. Besides tasting the fragrance, the sense of taste, touch, sight and smell can not be ignored. In addition to the above cooking colors, eating is also learned. It is necessary to [eat hot dishes] and [eat frozen dishes while ice] so that the taste, time and ingredients can reflect each other and achieve a 1% wonderful taste. Japanese cuisine is a dish tasted with the eyes, or more accurately, it should be tasted with the five senses. Namely: eye-visual taste; Nose-smell tasting; Ear-hearing taste; Touch-touch tasting; Naturally, there is also the taste of tongue-taste. Then when it comes to what you can taste, the first is five flavors. Five flavors may be the same as China cuisine, sweet, sour, bitter, spicy and salty. And cooking also needs to have five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine consists of five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with China cuisine, the cooking method of Japanese cuisine is simpler. Japanese cuisine is based on five flavors (actually six flavors, and the sixth flavor-light). Light is the requirement to fully draw out the original flavor of raw materials. ), five colors, five methods as the basis, with five senses to taste the dishes. Features Japanese cuisine is recognized by the world as the most meticulous international cuisine in the cooking process, which also creates a refined and healthy diet concept of Japanese cuisine.

Natural flavor is the main spirit of Japanese cuisine, and its cooking method is exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of heavy taste, touch, vision and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are served on a tray with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise suddenly in invisibility. In Osaka, the capital of food, it is known as "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is mainly made of fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that seafood such as fish, shrimp and shellfish are the main ingredients for cooking and eating, which are fresh and salty, sometimes slightly sweet and sour and spicy. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine. How to eat sashimi should be eaten lightly, usually in the following order: arctic shellfish, octopus, mussel, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Usually, seafood is the fattest in the first winter. The practice of mixing mustard and soy sauce into a paste and dipping it in sushi is very rude in the eyes of the Japanese. In fact, the sushi itself has been spiced with mustard. When you eat it, just dip about a quarter of one end of the sushi in soy sauce. And Japanese sake can be divided into four grades, from low to high: pure rice wine, Japanese brewing, Yinniang, and Dayin brewing. Seasons and food Eat snapper in spring, loose fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and puffer fish in winter. Japan is surrounded by the sea, and seafood is naturally the most important raw material. The decoration of side dishes also highlights the characteristics of the season, such as persimmon leaf, A Man Called Autumn Flower and reed spikes in autumn, which set off the atmosphere of the season. And there are many kinds of utensils for holding vegetables. Pay attention to, require a dish and a container, choose according to the season and different dishes, and even the pattern on the container varies with the season. Gourmet and beauty accessories Japanese cuisine is also very particular about its patchwork and utensils. Most of the patchwork designs are mountains, rivers, boats and islands, and they are arranged in odd numbers of three, five and seven, with many varieties and few quantities, which are natural and harmonious. In addition, dining utensils are square, round, boat-shaped, pentagonal, antique and so on, mostly made of porcelain and wood, elegant, practical and ornamental. Noun explanation Baimiso (しろみそ) is a kind of sauce with white color and similar taste to soy sauce, but with heavier sweetness. Red miso (ぁかみそ) is the same color as China yellow sauce, but its taste is not as salty as China yellow sauce, and it is slightly sweet. "Red" means "red" in Chinese, so it is also called red sauce. Sakura miso (さくらみそ) is a red and black sauce. "Sakura" is the trademark of this sauce and also has the meaning of cherry color. Bading red sauce (はっちょぅみそ) is said to be a sauce used in ancient courts. It is darker in color and slightly bitter in taste, and it is a high-grade product in sauce. Shiye Granule Miso (ぃしのつぶみそ) is the same in taste and color as white soy sauce, except that the beans in the sauce are granular. Generally used for pickled food, Shiye is the brand name of sauce. Yun Dan sauce (ひかりちゃんん) China is called sea urchin sauce, which is a kind of creature in the sea. It is oblate and has a prickly shell. After chopping it, it eats yellow seeds inside (that is, the ovaries of sea urchins, and the sauce made by pickling is sea urchin sauce). Sake (せぃしゅ) is clear and transparent in color, and its taste is similar to that of Shaoxing wine in China. It is a wine that Japanese people often drink. Sake (ぁかせぃしゅ) tastes the same as sake, but its color is red and it is suitable for cooking. Weilin (みりん) is a kind of yellow and transparent sweet wine, which is similar to China cooking wine and is an indispensable seasoning in cooking. Muyu flower (cut) is made from bonito. Before use, the fish meat is sliced with a plane, so it is called Muyu flower. Because it is like a log decorated on the roof of a Japanese shrine or palace, its shape is like a wooden fish, so it is also called a wooden fish. The Muyu flower (ぃちど) is used to make the Muyu flower of the first soup. The Muyu flower is white in color and the soup made is clear. Muyu Flower for the Second Time (にどど) Make Muyu Flower for the Second Time Soup. This Muyu flower is red in color and the soup made is reddish. Small kelp (カメ) is a kind of plant in the sea, which is called Undaria pinnatifida in China. Kelp (こんぶ) is a kind of kelp block with stalks, which is specially used for cooking soup and seasoning. Thallus Laminariae juice (こんぶしる) generally refers to the water boiled in kelp, which is more commonly used in pot dishes. Thick soy sauce is similar in color to China soy sauce. It is a kind of soy sauce with moderate taste. It is suitable for eating sashimi and can also be used as a condiment for general dishes. Heavy soy sauce is darker in color than thick soy sauce, which is suitable for cooking some dark dishes. Sauteed salmon roe. Bighead fish, also known as Cargill fish, is divided into red and gray. Shrimp taro is a kind of taro with a rounded top and a curved bottom, which looks like a prawn. Nuda loan word, cold salad with soy sauce as seasoning.