Japan is a unique and fascinating country. It spans traditional and ultra-modern, bustling cities and magnificent natural landscapes. Its food is rich in nutrition, and its diet is mainly ultra-fresh seasonal products. We have selected 10 kinds of Japanese food for you to keep looking for when you visit Japan.
In short, sushi is sashimi seasoned with rice and vinegar. Various tastes and textures, such as rich creamy uni (sea urchin eggs) and plump and juicy Amibi (sweet shrimp), make our pursuit of sushi very interesting. Although sushi has a lofty image in the eyes of Chinese people, its origin is despicable: street snacks.
94-year-old Japanese sushi god: Jiro Ono, a national treasure of Japan, has received Abe, Obama and other international dignitaries, which shows the importance of sushi in Japan. Under the sushi god, disciples learned sushi, which is more vital. Isn't it the same if we study hard?
Lamian Noodles is the most popular snack in Japan. Speaking of Japanese Lamian Noodles, it originated in China, also known as old noodles, braised noodles and willow noodles. In the early Meiji period, Lamian Noodles was a common food on the streets of Yokohama. In A.D. 1900, China people from Shanghai and Guangdong began to sell Daoxiao Noodles in Japan. The soup base and ingredients were very simple, and then Lamian Noodles gradually became popular in Japan. Later, according to local tastes and customs, various styles of Lamian Noodles were made in various parts of Japan.
Common soup base materials in Lamian Noodles mainly include chicken, pork bone, beef bone, dried bonito, dried mackerel, dried small fish, kelp, fried soybeans, mushrooms, onions and so on. Soup in Lamian Noodles usually needs to be boiled for hours or even days, and it is very nutritious. According to different local tastes, pork bone, miso and soy sauce are the main flavors. Fukuoka is famous for its rich pig bones and Lamian Noodles, and spicy miso Lamian Noodles is a specialty of Hokkaido.
In the eyes of China people, Yilan Lamian Noodles should be the most famous, but there are many Japanese Lamian Noodles with better taste. Why not take a trip to Lamian Noodles together?
Japanese eels are usually roasted on charcoal and then coated with sweet barbecue sauce. According to folklore, charcoal is an ideal antidote to Japan's hot and humid summer and a delicacy in ancient Japan. Most restaurants specializing in eels adopt wonderful traditional methods, and fresh wild octopus is usually served between May and 10.
"Today's Kinjiro" is known as the Japanese eel god. He is the fifth generation heir of Noda Yan, a century-old Japanese shop. He began to learn crafts at the age of 5 and officially took over Noda Yoshihiko at the age of 30. After 80 years of persistence, I made the most authentic eel in Japan, and even many Michelin star critics burst into tears. Therefore, it is a great pity that I didn't taste an authentic eel when I came to Japan.
The success of Tempura is Japan's contribution to fried food and the world (although it may come from Portuguese businessmen). Fresh seafood and vegetables are wrapped in special batter, fried in traditional sesame oil, crisp and soft, served with a pinch of salt or a plate of broth dipped in soy sauce, and shredded radish. It's not very delicious.
"I'm just a professional, and I'm also a person who understands traditional culture." This is the highly praised Japanese Tempura God, Tetsuya Sato. In the past 50 years, 30 million tempura have been bombed. The best seafood in Tsukiji market is delivered to his shop every day. In the eyes of the Japanese, sending the best ingredients to make tempura for him is the greatest respect for food.
It is said that the tempura fried by Zhezai in Sato has to be reserved more than one year in advance, so you must not miss this traditional Japanese food when you come to Japan.
As a work of art for dinner, Shi Huai cuisine is the highest food in Japan, just like the Manchu-Chinese banquet in China. It originated centuries ago and coexisted with the tea ceremony in Kyoto (Kyoto is still the hometown of Shi Huai cuisine). Japanese usually use Shi Huai cuisine on more important occasions. There is no fixed menu. They use exquisite pottery to show the most pleasing dishes, using only fresh ingredients. The design of each dish evokes the flavor of the season, and the high-grade and grand feeling can set off the nobleness of Shi Huai cuisine.
Shi Huai pays attention to food.
Five colors: red, yellow, blue, white and black;
Five elements: gold, wood, water, fire and earth;
Five methods: sashimi, burning, boiling, steaming and frying;
Five flavors: sour, sweet, sweet, spicy and salt;
The order of eating includes: pay first (appetizer), pay later (appetizer), suck, sashimi, cook (main course), sour (main course), burn (main course), eat (main course), dessert and so on. This shows that Shi Huai cuisine is the highest food in Japan.
Ok, about the top ten Japanese delicacies (1), I will introduce them here first, and then continue to introduce the last five.