Anyway, I personally think it's not delicious, but it's expensive! ! ! Little Japanese things boycott! ! !
Eat Thai food, hehe ~ ~ `.
Japanese cuisine
The original intention of cooking in Chinese is to treat guests and cook, but the word cooking in Japanese means dish. With the rapid expansion of Japan's economy, the Japanese lifestyle has gradually spread to all parts of the world. As a member of the world cuisine, Japanese cuisine naturally takes root in various countries. Japanese-style huts, tatami, waiters wearing kimonos, and Japanese dishes with bright colors and exquisite tableware constitute the unique scenery of the food world. The taste and diet of Japanese food have also begun to be widely accepted.
The following article introduces the characteristics of Japanese food.
The characteristics of Japanese cuisine: light, non-greasy, delicate and nutritious, focusing on the combination of vision, taste and utensils, which are the characteristics of Japanese cuisine.
Cooking principles of Japanese cuisine:
Five flavors: sweet and sour.
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 and formal Japanese cuisine
Originated in Muromachi era (about14th century), it is the product of Japanese legal system. Nowadays, formal "local dishes" are rare, only appearing in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups.
2, Shi Huaicai-the origin of high-class cuisine [Shi Huai] is that the ritual teacher starved and held warm stones to keep warm during the practice of fasting, hence the name. Shi Huai Cai, originally used to match the tea ceremony and bring out the delicious taste of tea, has now become synonymous with high-class food.
3. Banquet dishes-Banquet dishes are not as rigorous as this meal and Shihuai dishes, and they are more free to eat. Besides paying attention to food, it is also easy to enjoy banquet food.
Cooking characteristics of Japanese cuisine;
Japanese cuisine is recognized as an international delicacy with fine cooking. And a good cook must become an overseas Chinese association between consumers and nature, so that guests can taste the most authentic natural delicacies under the careful cooking of the chef.
The characteristics of Japanese cooking emphasize natural flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking method is very exquisite, and the broth, seasoning and cooking methods cooked for several hours with small fire are all based on preserving the original flavor of the food.
The delicious secrets of Japanese cuisine are basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp and so on. In addition to tasting fragrance, taste, touch, vision and smell can not be ignored.
In addition to the above cooking colors, eating is also learned. You must eat hot food and ice food, so that the taste, time and ingredients can reflect each other and achieve a wonderful taste of 100%.
Common menus in Japanese cuisine
In Japanese restaurants, the menu categories we often see can be roughly divided into the following five categories:
(1) Sashimi: Simply put, 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 goods), barbecue food (baked goods), stewed food (cooked products), steamed food (steamed products), soup food (smoked products) and pickled side dishes.
(3) Hand silk: 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 meals, fixed foods, formal packages, etc.
Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in a year.
If you want to enjoy Japanese food like a la carte, but don't know how to order it, I suggest you ask the service staff directly, so that they can give you some advice or prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.
Otumami is a common menu in Japanese cuisine, which is mainly light appetizers and can be roughly divided into three types: Tsukemono, Sumono and Sara.
(1) Pawpa: pickles and pickles that we are familiar with. Soak these materials in vinegar, salt or other seasonings for several hours to make them delicious. Papaya can be used as an appetizer as well as an appetizer in the set meal. Common ones are miso cucumber, miso white grape and so on.
(2) Cold dishes:
Including Sumono, cold salad and various salads. The dish with vinegar as the main seasoning is called fermented grains, while the cold salad 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-style salads, Japanese cooking methods are also added to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus shrimp salad and comprehensive salad.
Thousands of years ago, the Japanese used crude salt to make Pu 'an cuisine. Today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.
Sashimi, a common menu in Japanese cuisine.
[Sashimi] is sashimi, which is directly transliterated as "Shasimi". Sashimi is a kind of raw food that fresh fish or shellfish are sliced according to proper knife method and served with soy sauce mixed with wasabi.
Most people usually think that wasabi has bactericidal effect, but 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 with amazing 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, tuna sashimi, which is abundant in May every year, is a human treasure with endless memories for many diners.
Sashimi is not always eaten completely raw. Some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the tuna belly is slightly baked with charcoal fire, the fatty ester of the fish belly is baked to make it smell fragrant, and then it is dipped in 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 take out the slices, which will present sashimi with familiar surface but raw inside, which will have another flavor in taste and taste.
Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte.
——Agemono, a common menu in Japanese cuisine
Fried food is called [Yang] or [Fried] on the menu of Japanese cuisine. Fried food mainly wraps the fried ingredients in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The common ingredients of fried food are fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking, there are more kinds of fried foods, such as durian and burdock.
Tempura is a famous dish 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, Wu Yang dishes are served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dip and mix well, and eat while eating. Common fried things are tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the "durian fruit yang" (fried durian) developed by our company is a crispy and delicious special yang, which is deeply loved by guests.
Yakimono, a common menu in Japanese cuisine.
The Chinese name of Shaowu is barbecue, and Shaowu is 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 heated any more; 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: the prepared sauce is baked and smeared 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 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 barbecued in a stove or oven until cooked.
Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, barbecue in the oven, and the common ones are salt roasted fragrant fish and shrimp.
Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for a few hours, and then bake in the oven.
Can you eat Japanese food?
Japanese cuisine with a long history has conquered diners with its selected materials, special seasonings, unique cooking methods, elegant utensils and pleasant dining style. Japanese restaurants can be described as small and refined, each with its own characteristics and wonderful.
"Japanese food" literally means mixing the ingredients well. And eating Japanese food, in addition to emphasizing materials, but also the pursuit of an artistic conception. I once heard an expert say that eating Japanese food feels a bit like drinking Japanese sake. At first, it was just as light as water, and it was so graceful. I drank too much sake, but I had enough energy. It's fascinating to feel drunk but sober. And eat Japanese food a few times more, and that lightness becomes intriguing.
Comfortable space, self-satisfaction
Some people say that Japanese cuisine pays great attention to shape and color, is extremely exquisite, matches with food and has a beautiful shape. Every dish is like China's meticulous painting, meticulous and dense; But they are all cold, and they never attract people with fragrance, just like Japanese women are gentle as water and light makeup. And the creation of this artistic conception is of course inseparable from the environment.
Most Japanese restaurants have large glass fish ponds. Sitting on a wooden chair, watching the small fish shuttle in the glass pool under your feet, the leisurely and fresh feeling can make you forget the dust in the metropolis. The unique large sushi bar and teppanyaki room with harmonious style are mainly decorated with wood, with ancient wooden lattice windows, exquisite tatami, painted wooden lunch boxes, quaint porcelain plates and jars, lavender closets, which are full of wind.
Recommended 1: flying fish roe with Australian scallop sushi.
This sushi was initiated by the master here. The main choice is flying fish roe imported from Japan, which is cooked with Australian leucorrhea. After the chef's special seasoning, the sweetness of the belt and the refreshing taste of the flying fish can be displayed one by one, which can be divided into two types: roll and battleship sushi. The sushi here is one piece for each dish, and it is also priced according to one piece, which fully takes care of the guests who come to enjoy it alone.
Recommendation 2: Arctic Iced Fish Roasted in Xijing
Different from the Arctic ice fish in China, Japan's practice is to use the unique miso, cooking wine and flavor in Japan. Wait for more than a dozen seasonings to marinate for one night and let them fully taste before barbecue. The heat and fragrance concentration at the scene can stimulate appetite.
Recommendation 3: "Liquor Steaming" Series
"Steamed wine" sounds a bit like China, but it's not. The so-called "wine steaming" means steaming seafood with sake and broth. There are many kinds of it. There are several choices for clams alone, and Kao, Empress Oyster and Yellow Snail are all excellent materials. When cooking, the most important thing is to pay attention to the collocation of sake and broth, preferably half. Sake made of rice has a clear temperament and no turbidity when sipped in the mouth. It is full of the freshness and rich flavor of the broth.
Sashimi debut, exquisite materials
When eating Japanese food, good gourmets think that Japanese miso soup, sushi, salmon sashimi, tempura, roasted eel, saury and salad are indispensable, otherwise it will not be rich.
Recommended 1: three-point sashimi platter
Three-point sashimi platter can meet the requirements of a small number of guests who want to taste more different kinds. Each dish has three kinds of sashimi, three pieces for each variety. You only need to order one dish, and you can enjoy salmon, octopus and octopus at once. It was really enjoyable.
Recommendation 2: Two lobster sashimi meals.
Different from the slicing method of Chinese lobster sashimi, Japanese sashimi mainly cuts the lobster into particles, which can increase its texture. In terms of material selection, the raw red dragon is mainly about 1.5 kg, with sweet and refreshing meat, and the unique knife work brings a different flavor to the guests. Lobster head and shell can also choose porridge or Japanese miso soup, and each method is wonderful.
Recommendation 3: Special sashimi platter
Special sashimi platter, which contains eight kinds of seafood sashimi, such as tuna, salmon, swordfish breast, fish stall, rare roe, arctic shell, octopus and Japanese shrimp, is also one of the signs here. Colorful, its appearance is enough to stimulate appetite.
Japanese food has a light taste, and almost every dish is accompanied by sauces, which are made from various sauces and seasonings. Japanese soy sauce is generally divided into thick sauce, heavy sauce, light sauce and white sauce. Add seasoning, and it becomes sesame sauce, liver-stained soy sauce, giant knotweed vinegar sauce, plum sauce and so on. Dip it in and eat it more delicious.
Japanese food tips
The characteristics of Japanese cuisine: raw and cold, less fat, many kinds, and attention to appearance. Japanese cuisine is also called "five flavors, five colors and five methods" cuisine. The five flavors are sweet, sour, pungent, bitter and salty; The five colors are white, yellow, cyan, red and black; These five methods are raw, boiled, roasted, fried and steamed.
Classification of eating methods: Sashimi should be eaten from the lighter, usually in the following order: Arctic shell, octopus, mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon, swordfish and tuna. Seafood is usually the fattest in the first winter. It is very rude for the Japanese to mix mustard and soy sauce into a paste and dip it in sushi. In fact, sushi itself is seasoned with mustard. When eating, dip one end of sushi in soy sauce about 1/4. Japanese sake can be divided into three grades, from low to high: pure rice wine, Japanese brewing and self-brewing.
Seasons and food: snapper in spring, pine fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn, crucian carp and dolphins 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. Persimmon leaves, a man named Qiuhua, and reeds in autumn set off the atmosphere of the season. And there are many kinds of dishes. Note that a container is required for each dish, which is selected according to the season and different dishes, and even the pattern on the container changes with the season.
Food Accessories: Japanese food is also very particular about patchwork and utensils. Most of the patchwork patterns are mountains, rivers, ships 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, restaurants are square, round, boat-shaped, pentagonal, antique, etc., mostly made of porcelain and wood, which is elegant, practical and ornamental.
"Eat to bankruptcy" Japanese cuisine
In Osaka, the capital of food, people use "eating to bankruptcy" to describe the delicacy of Japanese food.
Japanese cuisine is dominated by 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. Gourmets think sashimi, tempura, roasted eel, saury, spring fish and sushi are the best, and a bowl of miso soup is really a beautiful diet in the world.
Salted saury and spring fish
It is a famous dish in Japanese cuisine. Take Yuchun fish as an example. After roasting, a fish can be eaten from beginning to end. There is absolutely no sand in the fish head, which fully experiences the delicacy of pollution-free marine animals. Soy sauce soup is a kind of soup with distinct layers. After serving, you can see that the soup is clear, and raw materials such as tofu are lying quietly at the bottom of the bowl, making waves. It is very different from the chaotic China soup.
Tempura (tempura)
Tempura is one of the representatives of Japanese cuisine. Tempura usually takes shrimp, star eel, various marine fishes, cuttlefish and other seafood as well as mushrooms, persimmon peppers, lotus roots, eggplant, green peppers, melons and sweet potatoes as raw materials, wraps them with a layer of batter made of wheat flour, eggs and water, then fries them in an oil pan until they are brown, and then seasoning them with coarse salt or soy sauce. It is characterized in that seafood and vegetables are fried, but they are not oily or greasy, crisp outside and tender inside, which not only maintains the original flavor of the ingredients, but also has a unique flavor, so they become good dishes for table wine and are welcomed by people.
soba noodle
It spread from ancient Chinese mainland to Japan. There are usually two ways to eat buckwheat noodles, one is hot noodles and the other is cold noodles. Japanese hot soup soba noodles are usually served with tempura fried shrimp or fried tofu and eaten in hot soup. Cold buckwheat noodles are generally cooked buckwheat noodles cooled with cold water, then placed on a bamboo drawer, sprinkled with some seaweed, and served with a special soy sauce seasoning sprinkled with chopped green onion, which is refreshing and appetizing.
How to eat Japanese food:
● Dining kiosks, Shi Huai dishes, etc. All use expensive tableware. Therefore, take off the ring when eating, don't touch the cup when drinking water, and put the lid of the tableware back carefully after eating.
● Don't put food on the rice in the rice bowl.
● Tempura should be eaten while it is hot. The tempura platter is chopsticks from the left. Big tempura can be dipped in juice before biting, and shrimp tempura can even eat its tail.
Because we pay attention to eating hot dishes, lids are very common in Japanese tableware. Hold the tableware in your left hand and lift the lid in your right hand. The tableware cover placed on the right should also be placed on the right side of the plate, and never on the lower left side of the plate. The lid of the tableware placed on the left is placed on the left side of the plate, and the lid should be placed inside up.
● Grilled fish can be eaten by hand. Hold the fish head with your left hand and start eating from the fish head.
What eight specialties are they referring to?