Japanese cuisine originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. Harmonious food requires natural color, delicious taste, diverse shapes, excellent utensils, and emphasis on seasonal sense in materials and conditioning methods. So what are the characteristics of Japanese cuisine? Come and have a look with me!

Japanese cuisine is recognized as an international delicacy with fine cooking. And a good chef must become a bridge between consumers and nature, so that guests can taste the most authentic natural delicacies under the chef's careful cooking.

The characteristics of Japanese cuisine focus on natural flavor, and 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%.

Japanese food is a dish tasted with eyes, or more accurately, it should be tasted with five senses. Namely: eye visual taste; Smell tasting; Auditory taste; Touch-touch tasting; Nature also has the taste of the tip of the tongue-taste. So when it comes to what you can taste, the first is five flavors. The five flavors may be as sweet, sour, bitter, spicy and salty as Chinese food. And cooking needs five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine includes five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with Chinese food, the cooking method of Japanese food is simpler. Japanese cuisine is dominated by five flavors (actually six flavors, and the sixth flavor-light). It is only the requirement of fully extracting the original flavor of raw materials. ), five colors, five methods as the basis, taste dishes with five senses.

Japanese cuisine is also used in modern Chinese in some areas, usually referring to Japanese cuisine. When it comes to Japanese food, many people think of sushi, sashimi, or very delicate decorations. However, for many Japanese, Japanese food is a traditional daily diet, especially in the Meiji era (1868? 19 12).

Japanese cuisine is recognized as an international delicacy with fine cooking. And a good chef must become a bridge between consumers and nature, so that guests can taste the most authentic natural delicacies under the chef's careful cooking. 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. ;