Japanese Food Yusheng Yusheng is a series of sashimi. The status of sashimi in Japanese cuisine is irreplaceable. It is an important criterion for judging whether a sushi restaurant is authentic. There are many things to pay attention to when cooking sashimi. For example, some types of salmon cannot be frozen quickly, otherwise the meat quality will be destroyed, and live halibut will taste better after being chilled at low temperature for an hour or two. Mustard and soy sauce are the condiments for eating fish. Wasabi is Japanese mustard, green, and the smell will be strong the first time you smell it. Don't worry, that's because you haven't gotten used to the smell yet. Wasabi not only enhances the deliciousness of raw fish, but also sterilizes it. Mustard is a must when eating Japanese food. Barley Tea After several plates of raw fish, be sure to drink barley tea to get rid of the aftertaste in your mouth before eating sushi again. Sushi Sushi is made of rice balls marinated in vinegar and added with some seafood or meat. When eating, you can dip it with soy sauce and mustard like you eat yusheng, or you can do it without it, it all depends on your taste. The correct way to eat sushi is to finish it in one bite. In addition, Japanese people do not dip sushi in wasabi because wasabi has been added to the sushi. They only dip it in soy sauce to appreciate the original taste of sushi. To eat fish and raw fish, put the mustard on a plate, mix it with soy sauce and eat it directly. It is very simple. But if this is your first time eating fish, be sure to take a small bite first to get used to the spiciness of the mustard. It is best to have a paper towel in hand to prevent tears from flowing down your face. The second way to eat is to put a little bit of wasabi on the sashimi, then pick up the fish and dip it in a little soy sauce on the other side. Be careful not to mix the mustard and soy sauce. Characteristics of tempura: Tempura refers to a Japanese-style frying method. Whether it is prawns, mushrooms, asparagus, onions, or pumpkins, it can be wrapped with ingredients: tempura powder, or a little white flour and an egg, A bowl of water instead, cooked prawns, asparagus, onion slices, fenugreek, and a bowl of noodles. Make a paste of tempura powder and water at a ratio of 1:1.5. Add the prawns, asparagus, onion slices, Dip the mushrooms in the tempura batter, then fry them in boiling oil until golden brown and take them out. Features of seafood sashimi sushi: Ingredients of Japanese cuisine: Seafood: fresh gaki, salmon, tuna, arctic clam, wakame, white radish, cut into even filaments, condiments: green mustard, Japanese soy sauce Production: Put the seafood Features of Japanese-style fried tofu on top of rice: Ingredients for Japanese home cooking: Flat tofu or Chinese hot pot tofu Preparation: First boil soy sauce, water, mirin, ginger juice, and sugar and set aside (tofu juice). Cut the hot pot tofu (1 piece) into 8 small pieces and dip it in low-gluten flour. Heat the oil to about 140℃. Deep-fry the tofu dipped in flour until golden brown. Remove from the pan and place it in a dish. Put a little radish on the tofu. Pour the grape puree with the prepared tofu juice, add a little shredded seaweed and serve. Use a sharp knife to cut the drip sushi into thin slices and arrange it on the plate. Japanese BBQ Features: Japanese BBQ Ingredients: Beef Preparation: Place the beef on the iron plate and grill for 1-3 seconds. You can add other seasonings when eating. Features of Japanese okonomiyaki: A common Japanese snack with alcohol. Ingredients: Wheat flour, eggs, sweet potatoes, onions, shrimps, pork, squid, seaweed. Soup preparation: Add wheat flour and sweet potatoes to the soup and stir well. Put the bottom of the pot into 1 and stir occasionally. Features of adding seaweed ramen: Japanese daily food, delicious. Ingredients: ramen noodles, soup, others. Preparation: Boil the soup first. This is the key to successful ramen noodles. Cook the noodles, add the soup, and garnish with ingredients.