When you enjoy cherry blossoms, you should mix them with some Japanese delicacies, which is called enjoyment. But if you are a friend who doesn't like Japanese food, forget it. Today, Xiaobian is going to tell you what are the more distinctive delicacies when you enjoy cherry blossoms in Japan. The popularity of red snapper

cherry blossom season plays a leading role in the popularity of this season's menu, and it must be true.

"Sakura in the flowers and Sparus in the fish", which has been a lucky species in Japan since ancient times, is very popular among chefs and diners. At the end of winter every year, red snapper begins to eat a lot in order to prepare for spawning. In the cherry blossom season in spring, the fat is the most beautiful, and the skin color is like bright cherry powder, which is called "Sakura _". The natural fish in Seto Inland Sea, especially Akashi in Hyogo Prefecture and Mingmen in Tokushima Prefecture, is the top grade.

sakura snapper tastes sweet and fresh, and its meat is elastic. It can be made into sashimi, sushi and snapper rice. In order to keep this fleeting flavor, most of the red snappers in the Japanese market are slaughtered for live fish. When slaughtering, the caterer will specially destroy the nerves of the fish to delay the fish's stiffness time. This treatment method, called "Huolian", has been used in many white fish and even silver fish.

However, you really don't have that much time to see cherry blossoms in a year, and Sakura Sparda doesn't have that much time to eat for you, so it's as noble as Japanese high-class kiosks such as Piao Pavilion and Junai Well, and Sakura Sparda is also an inevitable role in the seasonal menu.

In the spring menu of the Michelin-starred famous store Junaijing, the cooking photos of the red snapper

In the spring menu of the Michelin-starred famous store Piaoting, the red snapper with akashi was paid

However, after the spring, the red snapper began to lay eggs. At this time, the red snapper spent a lot of physical strength to lay eggs (almost catching up with Mother's Day on May 8), and the meat quality was good. Sakura Sparus, like cherry blossoms (and the feelings we just talked about), only wants gorgeous beauty. Six-line snakehead

Delicious role in cherry blossom season

Six-line snakehead lives in shallow waters all over Japan and is widely distributed, and it is in season in spring. Compared with the real red snapper, the six-line snapper looks ordinary, but its meat is shiny, very smooth, rich in oil but very q-elastic, and delicious. Because it is as delicious as fragrant fish, the Japanese named it "_ _" (fragrant fish).

in addition, in Hiroshima and other places in the inland sea of Seto, _ _ is also called "_ _ lost", which means "_ _" has nothing to do with fish at first glance, but it is because _ _ is so delicious that even the family's rice seeds are used for cooking and side dishes, which leads to "_ _ lost" (expressing food so implicitly).

it's certainly a good choice to taste _ _ sashimi and sushi, which are absolutely delicious in this season, but _ _ is also used as ingredients for cooking bowls (a kind of Japanese soup).

In high-end restaurants in the cherry blossom season, it is very common to use cherry snapper and _ _ for cooking bowls. These two kinds of white-fleshed fish * * * together support the backbone of Huaishi set meal in this season.

however, unlike cherry snapper's rapid decline after summer, it tastes good in midsummer. When diners taste _ _ in summer, I wonder if they will remember the scene of enjoying gluttony and watching cherry blossoms in spring. Cherry trout

The color of cherry blossom season

When I was just familiar with Japanese food, I heard that Japanese high-end shops would not sell "salmon". Gourmets from all walks of life have been arguing over this issue, some say that salmon is "low-grade" and some say that salmon has no traditional cooking in Japan. Later, I learned that there are many relatives of salmon in Japan, some of whom are neither low-grade nor have a tradition of cooking in Japan, and their names are "Sakura Trout".

Sakura trout is a distant relative of Atlantic salmon called salmon, which is widely distributed in Japan. It has been caught and eaten by Japanese since ancient times. The local cuisine of Toyama Prefecture, trout sushi (ますずし), has a history of hundreds of years, and its ingredients are Sakura trout.

Every spring, when cherry blossoms are in full bloom, cherry trout comes into season. At this time, the belly of cherry trout on the market is slightly pink and orange, and the meat is moist and rich in oil. It can be used as sashimi, baked goods or soup, and chestnuts used in high-end restaurants are also tired of lifting their hands.

For example, cherry trout is used in the famous auspicious day.

The most famous dish of cherry trout in spring is roasted cherry trout with pepper buds (Muの buds). Because the fish body is rich in oil, most restaurants use salt to roast it, and then it is served with slightly spicy pepper buds, which greatly increases people's appetite. However, this dish is also a kung fu dish, and the fish body of cherry trout is very soft, which is also a great test for the basic skills of the barbecue chef. Spring bamboo shoots

The taste of cherry blossom season plays an important role

In Japan, bamboo shoots are written as Chinese characters "_" and are very important vegetables. The most common type of Japanese _ is called "Meng Zong _". Just by listening to the name, we can know that this _ was introduced from the south of China (the story of Meng Zong's "crying bamboo shoots" in Twenty-four Filial Pieties). Beginning of spring has been in the cherry blossom season, and Meng Zong is in season. The Japanese regard freshness as the life of _, and carefully put it into their dishes, so that diners can feel the blessings of the sea and the mountains at the same time.

The most common way to cook Japanese food with spring bamboo shoots is to cook and roast them. This Bai Zi spring bamboo shoot with cherry blossoms can be described as a representative stew of Huaishi cuisine in the cherry blossom season. White snapper only appears in a short time in spring, with bamboo shoots cooked in broth and covered with wooden buds, it really feels full in the season.

In addition, bamboo shoots can also be made into mixed vegetables with wood buds, and bamboo shoot rice made by mixing with scallops, etc.

When the diners bite the crisp and sweet bamboo shoots, the delicious taste will make him miss this beautiful spring. Huajian bento

Creative role in the cherry blossom season

Of course, it is necessary to enjoy the flowers in the cherry blossom season. Going out to enjoy the flowers is often a whole day. It is perfect to take some Huajian bento with you. While enjoying the flowers, you can open the packed bento box: it is filled with rice balls, tempura, sashimi and fruits, which are common foods on weekdays. It is suddenly more romantic under the tree before the flowers. Many stores have also launched a luxury version of "Huajian bento" in an emergency, which has the feeling of putting Huaishi cuisine into a box.

Let's take a look at the Huajian bento, which was launched by several branches in Kyoto.

By the way, this kind of bento form that separates the inside of the lunch box by a cross to prevent the ingredients from smelling is called "Shokado bento", and its inventor is the founder of "Auspicious omen" and legendary cook, Tommu Zhenyi. It is called Shokado, which was invented by Tommu after he visited Shokado Zhaocheng, the abbot of Takimotobo in Shirakawa Palace, Shimizu, Kyoto, and was inspired by Shokado's love of "four-box".

Open such a high-value lunch, and pour a cup of sweet and sweet "Tian Chuihua Yeast Red Sake" (in fact, the pink color of the body comes from the purple-black rice used in brewing, not the reason of flower yeast or cherry blossoms), and I feel that the baby has a girlish heart (the English name on the wine label is actually translated as "Pink

Lady")!

Of course, there are also young people who buy a few strings of Hua Jian dumplings and snacks at convenience stores (and friends recommend bringing beer and Tangyang fried chicken! )。

Huajian Tuanzi

Although there is no movement in the craft beer, there are many restrictions on the beer of big brands, and the taste is just plain beer. However, seeing the packaging also makes girls' hearts sprout, and they can't help but want to accept it: Kirin's _ "spring romance", Asahi's _ _ feast, and Orion's "ぃち"

Sakura-flavored beer in p>SanktGallen Brewery is really added with cherry blossoms and leaves from the place of origin (Gaoyuan Town, Ina City, Nagano Prefecture). Cherry blossom leaves

The versatile role of the cherry blossom season

It's a pity that fleeting cherry blossoms and graceful cherry leaves don't go into the dish ...

This is also the case. It's not a problem to make cherry blossom tea and cherry blossom snacks with salted cherry blossoms, and it will also be applied to classic dishes of high-end cuisine, such as this steamed product:

Gan _ (horsehead fish) pieces wrapped with Doumyouji Tsukasa powder mixed with salted cherry blossoms.

As mentioned at the beginning of the article, the Huaishi cuisine in the cherry blossom season is usually decorated with cherry blossoms, perilla flowers and Saposhnikovia divaricata, which are full of spring, and suitable utensils are selected (such as petal shapes or mountain bud patterns ... it's hard to enumerate).

It can be used for making tea and fruit, besides serving vegetables and enhancing fragrance:

You can buy finished products or make them at home. The most widely eaten cherry blossom is probably Bachongsakura. If you want to make salted cherry blossoms by yourself, you can follow the following steps:

Wash the cherry blossoms, marinate them with salt for about 2 days, dehydrate them, put them in order, soak them in plum for several days, dry them in the shade, and sprinkle with salt particles to make them.

The above has been said intermittently. In fact, there are many ingredients and dishes in the cherry blossom season in Japanese cuisine. For example, a large number of needlefish listed in spring, such as firefly squid, which represents the breath of spring, are all good for people.

The delicious food and the beautiful scenery have passed away with the fall of cherry blossoms, but fortunately they can remain in my heart.

Pot friends who plan to travel to Japan (or create their own sentiments) during the small holiday and cherry blossom season, take some time to feel the seasonal scenery and enjoy the cherry blossoms more happily.