I remember the scene when I first entered the Japanese food store many years ago. In order to provide an immersive experience, many Japanese food stores in China are fluent in spoken Japanese, and even the style of tables and the way of eating and sitting are trying to imitate Japanese habits. I was confused at that time. Not only can I not speak a few Japanese words, but I don't even know a few words on the Chinese menu, let alone what they are. The scene was once very embarrassing. After that so-called immersive experience, I began to pay attention to Japanese cuisine, a unique dish. In the vast food kingdom, Japanese food is the freshest food, so its character in line with my own temperament deeply touched my heart.

Speaking of Japanese cuisine, if your impression is still "cold, expensive and light", let's take a look at the book "Complete Picture Book of Japanese Cuisine", which will definitely give you new inspiration. Before that, I have read many books about Japanese food, but this is the first time I have read this book with many images, including photos of dishes and ingredients. As Japan is an island country, this country likes seafood very much, such as fish, shellfish, octopus, shrimp, crab and seaweed. The previous book told me a lot about the classification of fish, but I still can't match the real thing, but this book obviously opened the door to a new world for me. Japanese food is actually not completely cold. It has five traditional cooking methods: raw, boiled, steamed, roasted and fried. In a big meal, chefs often take care of all kinds of skills, so Japanese food is suitable for both cold and hot food, so friends who like hot food don't have to worry.

Speaking of soup, I think of cream mushroom soup and Italian vegetable soup, but the soup in Japanese food is completely different from these thick soups. The former is thick and salty, rich in ingredients and rich in flavor, while the latter is made by stewing kelp with clear water, which is warm and simple, elegant and demure, and pays attention to the word "fresh". The main spirit of Japanese food is natural flavor. Generally speaking, sugar, vinegar, soy sauce, miso, firewood and kelp are the main seasonings, emphasizing the artistic conception produced by combining taste, touch, sight and smell with utensils and dining environment. The cooking methods of Japanese cuisine can be described as exquisite, requiring fresh ingredients, paying great attention to cutting, placing art, and paying attention to the harmony and unity of "color, fragrance, taste and utensils". This often makes Japanese sommeliers not only enjoy the taste, but also have a visual impact. Heshi has natural color, delicious taste, diverse shapes, excellent utensils, and emphasis on seasonal materials and conditioning methods, which makes many gourmets fondle admiringly. This also makes Japanese cuisine recognized by the world as the most meticulous international cuisine in the cooking process, which also creates a refined and healthy diet concept.

When it comes to Japanese cuisine, many people think of sushi, tempura, beef and beef ... Either way, this complete picture book of Japanese cuisine has a detailed introduction. Besides, there are knowledge of Shi Huai cuisine, local cuisine, hot pot and Korean cuisine waiting for you to explore. Japan is a nation that attaches great importance to etiquette, and this habit has also been put on the table. Their table manners will be very particular. If you lack understanding, it is difficult to become a person who respects culture and has literacy. Let's open this book and feel the humanistic feelings behind the knowledge of Japanese cuisine.