The original intention of cooking in Chinese is to treat guests and arrange, but the word cooking means dishes in Japanese. 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 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, exquisite, rich in nutrition, focusing on the combination of vision, taste and utensils, which are the characteristics of Japanese cuisine.

Cooking principles of Japanese cuisine:

Five flavors: sweet, sour, bitter and spicy.

Five colors: white, black, yellow, red and green.

Five methods: raw, boiled, roasted, steamed and fried.

Three kinds of Japanese cuisine:

1, Japanese cuisine-traditional formal Japanese cuisine

Originated in Muromachi era (about14th century), it is the product of Japanese legal system. Nowadays, 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.

2. Shi Huai Cai-a high-class dish [Shi Huai] originated from the fact that ritual teachers endured hunger while practicing and fasting, and embraced warm stones to keep warm, hence the name. Originally used to match the tea ceremony and show the delicious taste of tea, Shi Huai Cai has become synonymous with high-class dishes.

3. Banquet dishes-Banquet dishes are not as rigorous as dinner and Shihuai dishes, and they are more free to eat. Besides paying attention to delicious food, it is easy to enjoy banquet food.

Cooking characteristics of Japanese cuisine;

Japanese cuisine is recognized as an international delicacy with meticulous cooking. And a good chef must become an overseas Chinese association between consumers and nature, and let guests 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 cooking. Its cooking method is very exquisite, and the broth, spices and cooking techniques cooked for several hours with slow fire are based on the premise of preserving the original flavor of 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 [eat ice food], so that the taste, time and ingredients can reflect each other and achieve the wonderful taste of 100%.

Common menus in Japanese cuisine

When we arrive at 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 food), barbecue food (baked food), stewed food (boiled food), steamed food (steamed food), soup food (smoked food) and pickled side dishes.

(3) Shousi: 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 meal package, formal package, etc.

Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood plays an important role in Japanese cuisine, and seafood 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 ordering food, but you don't know how to order food, 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 and appetizing, and can be roughly divided into three types: Tsukemono, Sumono and Sara.

(1)paw pa: We are familiar with pickles and pickles. Soak the material in vinegar, salt or other seasonings for several hours to make it tasty. Papaya can be used as an appetizer as well as an appetizer in the set meal. Common ones are miso cucumber and miso white grape.

(2) cold dishes:

Including Sumono, cold salad and various salads. Dishes with vinegar as the main seasoning are called fermented grains, while cold side dishes 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 salads, Japanese cooking methods have been 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, but today, many small dishes with different tastes have evolved into 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, in which fresh fish or shellfish are sliced by proper knife and eaten with soy sauce mixed with mustard.

Most people usually think that wasabi has bactericidal function, but in fact 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 that is amazing in 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, the black tuna sashimi, which is abundant every May, is a human treasure with endless memories for many diners.

Sashimi is not always eaten completely raw, and some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the belly of tuna is slightly baked with charcoal fire, and the fatty ester of fish belly is baked to make it smell fragrant, and then it is dipped into 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 slices, which will present sashimi with familiar surface but raw inside, with another flavor in taste and mouthfeel.

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

On the menu of Japanese cuisine, fried food is called [fried]. Fried food is mainly made of fried ingredients wrapped in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The ingredients of general fried food include fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking methods, 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 will be served with seasoning dip and white grape powder. When eating, you can put the powder into the dip and mix well, and eat it while eating. Common fried foods include tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the durian fruit poplar (fried durian) developed by our company is a special kind of crispy and delicious poplar, which is very popular among guests.

A common menu in Japanese cuisine.

The Chinese name of "burning house" is the barbecue we are familiar with, and burning house can be said to be 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 reheated, so it must be eaten while it is hot.

Common barbecue methods can be roughly divided into the following categories:

First of all, vegetarian cooking: spread the salad on the ingredients and bake it directly in the oven.

Second, according to the burning: bake the prepared sauce and smear it 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 it 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 placed in a furnace or oven for barbecue until cooked.

Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, and barbecue them in the oven. The common ones are salt roasted fragrant fish and shrimp.

Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for several hours, and then bake in the oven.