Abstract: Japan’s most famous delicacies are ramen and sushi, and Japan is world-renowned for its unique deliciousness. Do you have to go to an authentic Japanese restaurant to eat Japanese food?

That’s not necessarily the case. You can easily make perfect Japanese food at home. Let’s quickly take a look at how to make Japanese food with the editor.

How to make delicious Japanese DIY grilled eel sushi rolls. Ingredients: cucumber, seaweed, cooked rice, grilled eel, eel juice, dried shrimp, black sesame, red ginger, rolling mat for rolling sushi.

Method: 1. Wrap the rolling mat with plastic wrap, then apply a little sesame oil on the gloves, take a large ball of rice from the rice pot, and knead it into a ball; 2. Stick a piece of seaweed; 3. Spread it evenly on the surface with your thumb

Put on the seaweed; 4. Flip; 5. Take a little rice, spread it in the middle, and pour a little eel juice on top; 6. Cut the cucumber into shreds, leaving out the middle.

Take shredded cucumber and lay it on one side; lay the eel on the other side; 7. Roll it forward and roll it tightly; 8. Sprinkle sesame seeds on top, either black or white; 9. Cut it with a sharp knife and you can eat it.

10. Don’t forget to eat it with mustard, soy sauce, eel juice, and red ginger!

Ingredients for Japanese miso soup: appropriate amount of kelp, 1 piece of northern tofu, appropriate amount of bonito, a little green onion, and appropriate amount of miso.

Method: 1. Cut the tofu into small cubes (cut the fried tofu into strips), soak the tender kelp in water for 10 minutes in advance, drain the water and set aside, and set aside a little chopped green onion.

2. Add an appropriate amount of water to cook the shaved fish fillets to bring out the flavor, then filter out the shaved fish and reserve the soup.

3. Put the tofu or fried tofu into the bonito soup water and bring to a boil, then add the tender kelp.

Test the saltiness of the soup and turn off the heat.

4. Use two spoons of boiling water to fully dissolve the appropriate amount of miso, add it to the soup, and stir evenly.

Just sprinkle with chopped green onions.

Ingredients for Japanese cold noodles: 1 package of green algae noodles imported from Japan, a little wasabi sauce, a little shredded seaweed, 5 cups of water, 1 cup of soy sauce, a little sugar, a little MSG Method: 1. First, combine water, soy sauce, sugar,

Boil a little seasoning (noodle sauce) first, let it cool, and keep it in the refrigerator for later use.

2. Boil the water and put it down to dry.

Bring the noodles to a boil again, then turn down the heat and cook for about 10-12 minutes.

When the noodles are cooked, pour ice water into them to cool down.

Put a little wasabi paste and shredded seaweed in the refrigerator and take them out when you want to eat.

3. When eating, add an appropriate amount of wasabi sauce and shredded seaweed to the noodles according to your personal taste.

4.

The cold noodle sauce prepared with the noodles is ready to serve.

Ingredients for Japanese red bean rice: 1/2 cup of red beans (90 grams), 3 cups of long glutinous rice (500 grams), 4 cups of water, seasoning: salt, stir-fry a little black sesame seeds.

Method: 1. Wash the red beans, add 4 cups of water and bring to a boil. Turn to medium heat and simmer for 10 minutes, then turn off the heat and let cool.

2. Wash and drain the long glutinous rice, mix it with the red bean soup (already cold) from Step 1 and soak it for about 1 hour, then cook it in a rice cooker.

3. But if you don’t have time, you don’t need to soak it for 1 hour (the color will be more beautiful if you soak it for 1 hour).

4. Sprinkle a little salt and black sesame seeds on the rice when eating.