にほんりょうり.

Japanese cuisine originated from the Japanese archipelago and gradually developed into dishes with unique Japanese characteristics. Japanese cuisine requires natural color, delicious taste, diverse shapes, and excellent utensils, and the materials and preparation methods pay attention to the sense of season.

Japanese cuisine is mainly divided into two categories: "Japanese Japanese food" and "Japanese Western food". When it comes to Japanese food, many people think of sushi and sashimi. These foods invented by the Japanese themselves are "washoku".

In addition, Japanese ramen originating from China, Japanese curry originating from India, Japanese omelette rice originating from France, Japanese Neapolitan style pasta originating from Italy, etc., are all considered It is called Japanese "Yoshoku", which means that it is imported from foreign countries. Although it is not invented in Japan, it has been transformed into a type of Japanese cuisine by Japan.

Extended information:

Characteristics

Japanese cuisine is recognized as the most meticulous international cuisine in the world, which also creates exquisite and healthy Japanese cuisine. Diet concept.

Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. Using sugar, vinegar, soy sauce, miso, bonito, kombu, etc. as the main seasonings, we pay attention to the taste, touch, vision, smell, etc., as well as the artistic conception of the matching of utensils and dining environment.

Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine. A cooking system based on traditional culture and customs. It is used at very formal Japanese banquets where dishes are placed on a tray with legs. A beautiful dish prepared for guests before a tea ceremony. The catering culture characteristics of Japanese food itself also cause the price of Japanese food to rise suddenly and unseen.

Baidu Encyclopedia-Japanese Cuisine