Forehead.

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I prefer to eat sashimi, especially salmon.

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I feel like the Japanese food is just sashimi, but the rest is average.

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Tempura, steamed buns, etc. don't feel good to me.

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You don’t have to pay attention to what you order~Nowadays Japanese restaurants are almost Chineseized~~~~Just like eating Chinese food in daily life~The menu categories often seen in Japanese restaurants can be roughly divided into the following five types: (1)

Sashimi: simply speaking, it is all kinds of raw seafood, such as fish, shrimp, and shellfish.

(2) A la carte items: Traditional Japanese cuisine is usually divided into various cooking methods, such as: fried (fried food), barbecue (grilled food), stewed (boiled food), steamed food (steamed food)

), soups (absorbents) and pickled side dishes, etc.

(3) Sushi: including the usual hand rolls, nigiri sushi, flower sushi, etc.

(4) Hot pot: Common ones include shabu-shabu pot, paper hot pot, pork hot pot, beef hot pot, seafood hot pot, etc.

(5) Set meals: simple set meals, formal set meals, etc.

Another feature of Japanese cuisine is its good use of seasonal and local ingredients. In particular, seafood plays an important role in Japanese cuisine, and seafood is also a highly seasonal ingredient.

Therefore, you can enjoy various flavors of Japanese food throughout the year.

If you want to enjoy Japanese food a la carte, but don’t know how to order, it is recommended that you directly ask the service staff for advice or let them prepare the dishes for you, so that you can

Enjoy a variety of affordable and delicious Japanese cuisine.

A common menu of Japanese cuisine—Otumami. The side dishes of Japanese cuisine are mainly light and appetizing. They can be roughly divided into three types: Tsukemono, Sumono, and Sarada.

(1) Pickles: These are the kimchi and pickles that we are familiar with. The ingredients are soaked with vinegar, salt, or other seasonings for several hours to make them seasonable and delicious. In addition to being used as a side dish with wine, pickles can also be used as a side dish.

Serve as an appetizer in a set meal.

Common ones include miso cucumber, miso white grape, etc.

(2) Cold side dishes: including Sumono, cold dishes and various salads.

Side dishes with vinegar as the main seasoning are called misomono. In addition to vinegar, cold side dishes can also be cooked with various seasonings or bonito, kombu, etc., such as vinegar-based flower branches, cold onions, miso-based tuna,

Cold tofu and more.

(3) Salad: In addition to following Western salad practices, Japanese cooking methods are added to develop Japanese salad characteristics, such as abalone salad, lobster salad, asparagus and shrimp salad, mixed salad, etc.

The Japanese first used coarse salt to make pickles more than a thousand years ago. Today, many side dishes with different flavors have evolved and become an indispensable appetizer in Japanese cuisine.

A common menu item in Japanese cuisine - Sashimi [Sashimi] is sashimi, and some people directly transliterate it as "Sashimi".

Sashimi is a raw food dish in which fresh fish or shellfish are cut into pieces using appropriate knife techniques and served with a dipping sauce mixed with soy sauce and wasabi puree.

Most people usually think that wasabi mud (Wasabi) has a sterilizing effect. In fact, this is not the case. The main purpose of wasabi mud is to increase the taste.

When purchasing the seafood ingredients used to make sashimi, you must pay attention to their freshness and plumpness. In addition, they must be made by senior chefs. They must have good knife skills, and must be very familiar with and understand the techniques of handling, cooking, condiments, and decorations in order to be able to make them.

A plate of sashimi dishes that are both visually and tastefully impressive.

The more common types of sashimi in China currently include: red squid, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster, shrimp, etc.

Among them, the bluefin tuna sashimi, which is abundant in May every year, is a treasure that many diners will never forget.

Sashimi is not necessarily completely raw food. Some sashimi dishes will also be slightly heated, such as: (1) Charcoal roasting: The tuna belly meat is slightly roasted over charcoal fire, and the fish belly oil ester is roasted to make it

It is fragrant and then dipped in ice and sliced.

(2) Blanching in hot water: After the raw fish meat is slightly blanched in hot water, it is immersed in ice water and allowed to cool rapidly. Take it out and slice it. The sashimi will be cooked on the surface but raw on the inside, and the texture and taste will be different.

Flavor.

Sashimi dishes usually appear in set meals or table dishes, and can also be served as drinks, side dishes or a la carte dishes.

A common menu in Japanese cuisine—Agemono. Fried food is called "Agemono" or "Agemono" on Japanese cuisine menus.

Fried food mainly uses batter-coated fried ingredients that are fragrant and crispy, but the ingredients inside remain tender and delicious.

Common ingredients for fried foods include fish, pork, shrimp, taro, oysters, sweet potatoes, eggplants, tofu, green peppers, flower branches, various vegetables and roots. With the continuous innovation of cuisine, the types of fried foods have become more abundant, for example, durian has been added.

Fenugreek and burdock etc.