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. In-screen box lunch:

In the Edo period, the box lunch was eaten during the intermission of the theater, so it was called in-screen box lunch. It was made of food materials from four seasons in small quantities and varied dishes, and then put them in a box lunch, which made people look pleasing to the eye and taste delicious. This kind of box lunch is unique to Japan, in Japanese restaurants, or in box lunch houses.

2. Sushi:

kanto region's "Edo Maehara Sushi" is to knead vinegar-sprinkled rice into an edible rice ball, then put on green mustard (mustard is yellow and green) and put on fresh sashimi. It can be eaten all over Japan where seafood is abundant. In Kansai, fish with seasoning and rice sprinkled with vinegar are put into a mold to make extruded sushi, which has existed since ancient times.

3. Beef hot pot:

First, beef is roasted in a flat iron pan, then green onions and shredded konjac are added, then sugar and soy sauce are added for seasoning, and then eaten with raw eggs. The soy sauce in Kanto is heavy, and the sweetness in Kansai is heavy. In the cold winter, families sit around and eat hot pot, with only representative hot pot dishes

4. Tempura: < P > The word tempura comes from Portuguese. A cooking method from the Edo era, in which fish and vegetables are wrapped and fried. Eat it with salty or sweet juice while it is hot. Fried prawns are the most popular. Fried shrimp rice with fried shrimp and marinade is a very popular home-cooked dish.

5. Eel:

Break the eel, steam it, then pour the salty and sweet juice and slowly roast it with charcoal fire, and it will become a "roasted eel skewer". Putting roasted eel on rice is "eel covered rice". The smell of barbecue makes people hang three feet. It is said that eating eels is beneficial to physical recovery in summer. Kansai region and kanto region have different names and cooking methods.

buckwheat noodles: kanto region's "buckwheat noodles" school and Kansai's "noodles" school have different tastes. Buckwheat noodles are made of buckwheat flour, and noodles are made of wheat flour. The soup tastes of both are based on marinade boiled from kelp and wooden fish, and soy sauce is added. Put fried shrimp, eggs, etc. on the noodles. There are many flavors. In summer, you can eat cold noodles and dip them in thick soup.

Japanese cuisine

1. Hokkaido

1. Covered rice with salmon roe: Fresh salmon roe has an elastic feeling when you put it in your mouth. Covered rice with salmon seeds dipped in soy sauce and wine is the most Hokkaido-flavored rice.

2. Corn: The summer corn in Hokkaido is especially sweet, and the fresh corn is delicious whether it is boiled in water or roasted with sweet and spicy sauce.

3. Roasted mutton hot pot in Sapporo: roast mutton and vegetables in an iron pot with a round center, and then eat it with sauce, which has no special flavor.

4. Hairy crabs along the coast of Hokkaido: You can eat fresh hairy crabs from Hokkaido, cod farm crabs, stone crabs and flowering crabs all year round, and their cooking methods are different.

Among many famous seafood in Hokkaido, there is a huge sea crab, which is the most eye-catching sea crab. It is a special product in the cold waters of Hokkaido. It is extremely big, with a thick red crab shell, which is large enough to have a small face and eight thick crab claws tied up. If it is stretched out, it will be more than two feet long.

This kind of crab is called Cod Crab. Because of its big size, local fishermen give it a majestic name: "General Crab".

There are no fewer than 4 or 5 crabs in the booth, with red helmets and shining armor, which really looks like a group of humiliated soldiers.

The vendors are urging: This is the best of Hokkaido's aquatic products. Even in Honshu, Japan, it's hard to eat. Only Hokkaido has this good thing. Now there are not many stunners. It's not expensive at 8, yen a catty!

This kind of sea crab, which is abundant in Genshi Peninsula in the southeast of Hokkaido, is still the main character of the "Crab Festival" there every September. After the festival, I don't know how many "generals" are buried in people's stomachs.

5. Sliced squid in Hakodate: Clean the freshly caught squid, shred it, and soak it in the juice with ginger and other seasonings. It has a strong taste and is great.

6. Sea urchins along the coast of Hokkaido: From June to August, from south to north along the coast of Hokkaido, you can taste sea urchin sushi and sea urchin rice.

7. Ice cream: Dairy products in Hokkaido are very rich, and you can taste the creamy ice cream made of fresh milk everywhere.

2. Northeast Flavor

1. Banqiao Noodles in Yamagata Prefecture Yamagata Prefecture is the origin of buckwheat, and the buckwheat noodles here are famous all over Japan. December is the best season for buckwheat noodles. If you have a chance, you must try it!

2. Mingtaiyu miso soup in Aomori Prefecture is cooked with fish offal and miso, which makes you feel hot after eating.

3. Hot pot with pickled fish sauce in Akita Prefecture is cooked with fish caught in the sea of Japan and seasonal vegetables in light pickled fish sauce!

4. New rice rolls in Akita Prefecture. Crush new rice, roll it on bamboo sticks, roast it with charcoal fire, and then stew it with chicken soup. This is one of the representative local dishes in Northeast China.

5. Misawa Cattle in Yamagata Prefecture In the early Meiji period, the British ate Yokohama beef in Mizawa City and thought it tasted good, so they called it "Mizawa Cattle" and became famous all over the country. It can be used as boiled beef and beef hot pot.

Three Kanto flavors

Total:

In Tokyo, where delicacies from all over the world are concentrated, there are local snacks that have been loved since the Edo era. Because the fertile Kanto Plain provides high-quality food materials, all the delicious snacks are particularly rich!

1. The Shenchuan mixed rice in Tokyo

originated in the Edo period. Fishermen in Shenchuan cooked fresh clams, vegetables and miso soup together, and then poured them on the rice to eat. This is a set meal with a very representative flavor!

2. Catfish in Ibaraki Prefecture

The fish caught in Danshui Lake can be made into sashimi (sashimi), grilled fish slices and hot pot.

3. Catfish Cuisine with Chinese beans and western beans

Catfish grown in the clear stream of Izu is light and delicious, whether it is dried catfish or pickled barbecue, or made into catfish rice, it is delicious.

4. Sardines rice balls in Chiba Prefecture

Cut sardines open and stuff them into rice balls, which is a local flavor dish only in Chiba Prefecture.

5. South Yidou's Ikeda stew

This dish originated from the breakfast that fishermen had on the coast in winter.

It's a hot pot dish made by simmering fish, seaweed vegetables and homemade miscellaneous sauce.

the flavor of the four East Seas

Wenqi: The East China Sea is rich in marine products, so there are many kinds of delicious seafood. In Nagoya, the central city of the East China Sea, there are many local specialties, which are famous all over the country.

1. Chicken nuggets with sweet sauce in Nagoya:

The fried chicken nuggets are dipped in sweet red sauce, which is delicious.

2. "Wailang Rice Cake" in Nagoya City:

"Wailang Rice Cake" is a famous cake in Nagoya, with the same taste and just right sweetness as the New Year's cake.

3. Featured chicken in Nagoya:

Its cuisine is made of Nagoya chicken which is a cross between a local chicken with a tail and a Sanhuang chicken in China.

the flavor of Wuxinyue and Hokuriku

Wenqi: Xinzhou, known as the roof of Japan, is rich in mountain treasures, forming a unique local flavor cuisine. On the other hand, Hokuriku is famous all over the country for its rich seafood.

1. Premature crab in Hokuriku area

Premature crab with representative flavor in Hokuriku. There are many ways to eat sashimi, roasted crab, crab pot and so on.

2. Mustard in Nagano Prefecture

The root of mustard is ground into mustard sauce, which is delicious when used with sushi. Its leaves can also be mixed with cold dishes and eaten.

3. snapper cuisine in Ishikawa prefecture

snapper sashimi is an indispensable part of the wedding banquet.

4. Chestnut Cuisine in Nagano Prefecture

Six Kinki Local Flavors

Guandong Cooking: When I think of Kanto cuisine, I suddenly think of the so-called "Guandong Cooking". That's using clear soup to cook some skewers made of fish pulp or meat pulp. Usually, broth is kelp broth or chaiyu broth. The contents of skewering include black wheel, fish plate, gold egg pill, lobster roll, cabbage roll and bamboo roll, as well as other non-processed products, such as radish diced, mushroom pieces, kelp rolls, tofu pieces and konjac. And, of course, sauce.

But the taste and cooking methods in Taiwan Province are quite different from those in Japan. But on a cold winter night, a mouthful of hot soup and delicious hot food is really a good enjoyment.

Feng's most memorable Guandong cooking was a winter internship in a certain year. Because it was in a frozen fish factory, there were a lot of minced fish and pork. Those saplings were chopped up and beaten into pulp, and some fish plates, black wheels and meatballs were made. Kunbu pork bone soup was cooked by himself, and some dipping sauces were mixed: table-top sweet sauce and Chili sauce, but Japanese ship mechanics said that they would use wasabi sauce (.