The menu categories that Japanese restaurants often see can be roughly divided into the following five categories:

(1) Sashimi: Simply put, it is all kinds of raw seafood, such as fish, shrimp and shellfish.

(2) A la carte: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as fried food (baked goods), barbecue food (baked goods), stewed food (cooked products), steamed food (steamed products), soup food (smoked products) and pickled side dishes.

(3) Hand silk: including ordinary hand rolls, hand-cranked sushi, flower sushi, etc.

(4) Hot pot: Common ones are hot pot, paper hot pot, pork hot pot, beef hot pot and seafood hot pot.

(5) Package category: light meals, fixed foods, formal packages, etc.

Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in a year.

If you want to enjoy Japanese food like a la carte, but don't know how to order it, I suggest you ask the service staff directly, so that they can give you some advice or prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.

Otumami is a common menu in Japanese cuisine, which is mainly light appetizers and can be roughly divided into three types: Tsukemono, Sumono and Sara.

(1) Pawpa: pickles and pickles that we are familiar with. Soak these materials in vinegar, salt or other seasonings for several hours to make them delicious. Papaya can be used as an appetizer as well as an appetizer in the set meal. Common ones are miso cucumber, miso white grape and so on.

(2) Cold dishes:

Including Sumono, cold salad and various salads. The dish with vinegar as the main seasoning is called fermented grains, while the cold salad can be cooked with various seasonings, such as vinegar mixed cuttlefish, cold onion, miso cold tuna, cold tofu and so on.

(3) Salad: In addition to following the practice of western-style salads, Japanese cooking methods are also added to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus shrimp salad and comprehensive salad.

Thousands of years ago, the Japanese used crude salt to make Pu 'an cuisine. Today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.

Sashimi, a common menu in Japanese cuisine.

[Sashimi] is sashimi, which is directly transliterated as "Shasimi". Sashimi is a kind of raw food that cuts fresh fish or shellfish into pieces according to proper knife method and is served with soy sauce mixed with wasabi.

Most people usually think that wasabi has bactericidal effect, but it is not. Mustard is just to improve the taste. When purchasing seafood ingredients used to make sashimi, we must pay attention to freshness and fatness. In addition, with the help of experienced chefs, we must be familiar with the skills of knife-cutting, handling and cooking, seasoning and decoration, so as to make a plate of sashimi with amazing vision and taste.

At present, the common kinds of sashimi in China are: red Lu Lu badminton silver carp, salmon, tuna, snapper (Ghanaian fish), swordfish, lobster and reed shrimp. Among them, tuna sashimi, which is abundant in May every year, is a human treasure with endless memories for many diners.

Sashimi is not always eaten completely raw. Some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the belly of tuna is slightly baked with charcoal fire, the fatty ester of fish belly is baked to make it smell fragrant, and then it is dipped into ice and sliced.

(2) Soak in hot water: After slightly scalding the fresh fish in hot water, soak it in ice water, let it cool quickly, and take out the slices, which will present sashimi with a familiar surface but raw inside, which will have another flavor in taste and taste.

Sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte.

——Agemono, a common menu in Japanese cuisine

Fried food is called [Yang] or [Fried] on the menu of Japanese cuisine. Fried food mainly wraps the fried ingredients in batter, which is fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. The common ingredients of fried food are fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the continuous innovation of cooking, there are more kinds of fried foods, such as durian and burdock.

Tempura is a famous dish in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushroom.

Generally speaking, Wu Yang dishes are served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dip and mix well, and eat while eating. Common fried things are tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the "durian fruit yang" (fried durian) developed by our company is a crispy and delicious special yang, which is deeply loved by guests.

Yakimono, a common menu in Japanese cuisine.

The Chinese name of Shaowu is barbecue as we know it. Shaowu can be said to be one of the staple foods in Japanese cuisine. The main ingredients of cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish and so on. Cooked food can't be heated any more; it must be eaten while it is hot.

Common barbecue methods can be roughly divided into the following categories:

First, vegetarian cooking: spread the salad on the ingredients and bake it directly in the oven.

Second, according to the burning: the prepared sauce is baked and smeared on the ingredients until the food is edible.

Third, skewering: skewer food on bamboo sticks, put it directly on the fishing stove net, and barbecue repeatedly.

Teppanyaki: Cooking food on a hot thick iron plate.

Five, rock burning: first put the stone or rock on the stove to barbecue to more than 300 degrees, and then put the food on the hot rock to cook.

Six, posture burning: the whole fish or shrimp is fixed and shaped with bamboo sticks, and barbecued in a stove or oven until cooked.

Seven, salt roasting: sprinkle all the ingredients with salt, put them on the fire, barbecue in the oven, and the common ones are salt roasted fragrant fish and shrimp.

Eight, miso baking: immerse the fish in the prepared miso sauce, marinate for a few hours, and then bake in the oven.

Common ingredients: Arctic shell (size) has been cleaned, including octopus, Chinese salad, abalone larvae, arowana mouth, snail meat, cuttlefish larvae, clam meat, salmon skin, roasted eel, diced eel, snail meat, octopus, urine shrimp, sushi shrimp and abalone slices.

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The practice of sushi

The main ingredients of sushi:

Rice, vinegar and fish.

Let's talk about rice first: it's best to use a rice cooker. Wash the rice before cooking. Don't rub with your hands, stir with a rice spoon or a wooden stick until the water becomes clear. How much should I put in the water? Just put your whole palm in the rice cooker and let the water reach your wrist.

Rice should be mixed with vinegar. If you can afford it, you'd better buy kelp vinegar If you can't afford it, you can use white rice vinegar instead. But no matter what vinegar, you should burn it in advance, add some sake (if not, you can use white wine instead) and add some sugar. How much depends on personal taste. The main principle is that it is best not to have the sour taste in the original vinegar.

Vinegar mixed with rice, rice should be hot, bibimbap should be big, not too deep, but it must be big, so that it can breathe and the rice will not stick together. The vinegar should be added bit by bit, while stirring. It's best to have a big wooden basin if possible, so that the rice won't get cold soon. How much vinegar should I add? When the rice is sour, the taste can be heavier, because when the rice is cold, the taste will become weak.

Fish: Fresh marine fish is the best, and salmon, tuna and tuna are the most common. I don't recommend it when cooking sushi at home, because it is difficult to buy fresh tuna in the market. Fresh tuna should be bright red like beef, and the color should be dark or dark. It's best not to eat it raw, it will cause diarrhea. If you want to eat, you'd better fry it and put it in sushi.

Salmon, fresh three-striped fish depends on the eyes, the eyes are bright, you should touch the fish with your fingers, and then put it under your nose to smell. Everything that doesn't smell like fish is fresh.

There are two ways to make sushi, one is rice balls and the other is rolls. Of course, there is sashimi (also known as sashimi), which pays great attention to the knife work and the freshness of fish. )

Rice ball style:

The practice of fish

This is the simplest. Cut the fish fillet into pieces 2.5 cm wide and 5-6 cm long. When slicing, you should tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.

Vegetables, crab sticks and eggs are made in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.

Volume:

Generally, you can buy seaweed slices for sushi in stores. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.

Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120.

Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).

The practice of external volume:

A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.

After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.

Internal volume:

Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.

Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.

There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.

There are also shrimp boiled and salad dressing, which are also delicious when wrapped.

Vegetables:

Cucumber, avocado and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:

Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.

Ingredients for eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce is a little strong, please put it less).

Don't press the rice, push it slowly.

Put on your favorite clothes.

At this time, it will be pressed tightly.

Let go of the bamboo curtain on it and roll it again.

There are many kinds of ingredients in sushi, so it is not necessary to use fish. Few people eat salmon in Japan. Sushi vinegar can be simmered with white rice vinegar, kelp, Muyu flower, sugar and salt. Sushi rice is best cooked in Japanese clear soup!

Cut sushi, stick some water on the knife (if it's a blunt knife, no one can help you), and use a drag knife.

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Sushi is divided into four categories: hand-held sushi, assorted sushi, hand-held sushi and sushi rolls. There is also a boxed sushi in Osaka, which is made by pressing sushi in a wooden box.

Sushi is a unique food in Japanese cuisine. "Sushi" is its Chinese transliteration, and its Japanese pronunciation is "Sushi". It is said that the method of making sushi was spread from China to Japan together with the cultivation technology of rice. According to relevant data, sushi was mentioned in China's literary works as early as 1 century, and the earliest sushi in Japanese literary works was18th century.

At present, sushi restaurants in Japan are almost all over the world, so sushi has become a favorite food for people all over the world. The reason is not only the flavor characteristics of sushi, but also related to savvy Japanese businessmen who are good at creating a "sushi culture" atmosphere, constantly improving sushi production methods and creatively introducing new sushi varieties.

There are many kinds of sushi, which can be divided into Nama cooked sushi "Nama" means raw in Japanese, and "cooked" means pickled, fermented and pressed sushi, hand-held sushi, stick sushi, rolled sushi and crucian sushi. Among them, crucian carp sushi is considered to be the most famous and representative ancient sushi in Japanese cuisine.

Crucian carp sushi is made of crucian carp, rice and refined salt after several months of pickling and fermentation. Sushi made by this method will produce a large number of lactic acid bacteria in the raw materials, adding a special sour taste to the finished product, and these lactic acid bacteria themselves also have antiseptic effect.

However, this kind of sushi made by ancient methods is rare today. Modern Japanese sushi is mostly processed with vinegar mixed with rice, and because more than four seasonings are usually added to rice, sushi is also called "four-happy rice".

Although sushi is imported, its making method is not complicated. In the production, as long as we grasp the choice of sushi ingredients, the proportion of sushi and the seasoning of sushi, we can make excellent sushi with good fragrance, taste and shape.

First, the choice of sushi materials

There are many kinds of sushi and a wide choice of raw materials. The main raw material commonly used in sushi is Japanese japonica rice, which is characterized by white color and round particles. Rice cooked with it is not only elastic, chewy, but also sticky.

The raw materials for sushi are high-quality seaweed, kelp, egg skin, bean curd skin, spring roll skin and Chinese cabbage.

Sushi has rich and colorful fillings, which can best reflect the characteristics of sushi. The raw materials used for stuffing are marine fish, crab meat, shellfish, freshwater fish, fried eggs and seasonal fresh vegetables such as mushrooms, cucumbers and lettuce.

Second, the proportion of sushi.

The ratio of sushi refers to the ratio of rice to water when making sushi rice, the ratio of salt, sugar and vinegar when making sushi vinegar, and the ratio of vinegar to rice when making sushi rice.

1 m/w ratio

Wash the sushi rice, drain the water, put it in an electric cooker, and add water according to the ratio of rice to water 1: 1 to cook the sushi rice. Note that if you cook more than 5 bowls of sushi rice at a time, you should appropriately reduce the amount of water. For example, you only need to add 5 bowls of water to 6 bowls of rice. In addition, if you want to increase the viscosity of rice, you can also add a small amount of glutinous rice to the rice.

2 Proportion of salt, sugar and vinegar

Sushi vinegar is the basic seasoning of sushi, which is made of salt, sugar and vinegar according to the ratio of 1: 5: 10. When preparing, mix salt, sugar and vinegar evenly, put them in a pot, heat them, and then use them after cooling. Be careful not to make it boil when heating, so as not to reduce the sour taste of vinegar.

3 the ratio of vinegar to rice

When preparing sushi rice, usually add 1 bowl of sushi vinegar to 5 bowls of sushi rice and mix well. Note that sushi rice should be kept at a temperature of about 40℃. It is best to use a wooden spoon and a wooden container when stirring, and the sushi rice with vinegar should be "chopped" with a wooden spoon and stirred evenly.

Third, the seasoning of sushi

Authentic sushi can have sour, sweet, bitter, spicy, salty and other flavors. Therefore, when eating sushi, you should match the seasoning according to the type of sushi. For example, when eating sushi rolls, because there are sashimi and fresh shrimp in the stuffing, you need to dip in thick soy sauce and apply a proper amount of green mustard; It is best not to dip in soy sauce when eating sushi, so as to get its original flavor.

In addition to thick soy sauce and green mustard, sushi also has a more important seasoning-vinegar ginger. Eating sushi with a slice of vinegar ginger not only helps to add flavor, but also makes sushi more delicious.

Fourth, the production of sushi.

There are many kinds of sushi. Let's take roll sushi as an example to talk about the making of sushi.

Ingredients: seaweed 1 piece of rice with a length of 20cm and a width of kloc-0/5cm, 200g crab roe 1 piece of thin ham sausage, half a medium-sized cucumber egg skin 1 piece of horseradish sauce 15g of lettuce leaves 1 piece of refined salt/.

Method:

1 air dry the japonica rice to about 40℃; Blanch the crab roe in a boiling water pot, take it out and cut it into fine particles with ham sausage and cucumber respectively; Cut the egg skin into strips with a length of 15cm and a width of 1cm; Take salt, sugar and white vinegar to make sushi vinegar, and then mix well with japonica rice.

2. Spread seaweed vertically on the cooked chopping board, leaving 3cm on the upper edge as an interface, spread japonica rice on the remaining seaweed, then horizontally press four evenly spaced "grooves" on the japonica rice with your palm, then put crab roe, ham sausage, cucumber and egg strips as fillings in the four "grooves" respectively, and finally put lettuce leaves covered with horseradish sauce on the rice.

3. Gently wrap the seaweed covered with rice, stuffing and lettuce into a roll from bottom to top, put a little rice at the top seam and seal it, then cut the rice roll into 7 small rolls, and serve with thick pickles and vinegar pickles.

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Rice ball style:

How to fish: This is the simplest. Cut the fish fillet into 2.5 cm wide and 5-6 cm long slices. When slicing, you need to tilt the slice. Then make a 2*2*4.5 cuboid rice ball with a little green mustard in the middle of the fish fillet, then buckle the rice ball, turn it upside down and put it on a plate for shaping.

Vegetables, crab sticks and eggs are made in the same way as rice balls. The only difference is that a piece of seaweed is tied to it, which is stronger and more delicious.

Roll: Generally, you can buy special laver slices for sushi in the store. Personally, I find it difficult to buy good Japanese seaweed. In fact, many Korean lavers are very good and cheaper.

Generally, one generation 10 film can make 20 volumes. Each roll can be divided into 6 pieces, which means that a bag of laver can make 20 different kinds of sushi, one piece is *** 120.

Porphyra rolls can also be divided into two types, one is the outer roll, and the other is the inner roll (rice is inside and laver is outside).

The practice of external volume:

A piece of seaweed, folded in half and divided into two pieces. Take half and look at it carefully. Porphyra is divided into two sides, the smooth side faces down, and the rough side is evenly coated with rice. Dosage of rice: Hold a rice ball slightly smaller than the palm of your hand in your hand and put it in the center of laver, pushing it from the inside out and from the middle to both sides. If your hands feel sticky, you can wet them with water.

After the whole seaweed is covered with rice, sprinkle some white sesame seeds in the middle, then turn the seaweed over, apply a little green mustard in the middle, and put something you like. Now it starts to roll. Pick up the long bottom roll and roll it in the middle again.

Internal volume:

Unlike the outer roll, use a bamboo curtain. You can make it if you don't need it, but the shape of sushi is not very good and it is easy to disperse.

Put half a piece of laver under the bamboo curtain, still facing down smoothly, and then put a rice ball 1/3 smaller than the palm of your hand in the middle of laver. That is, slowly push out the rice, but this time don't spread the rice with seaweed, leaving 2 cm on the top and 1 cm on the bottom. Then spread mustard and put what you like (not too much). When rolling, pull the laver to align with the bottom of the bamboo curtain, then roll it to the middle, put down the bamboo curtain below and roll it with the bamboo curtain, and it will be fine!

Sushi ingredients:

Fish:

It's good to have fresh raw fish, but what should I do if I don't? When I was in a restaurant, sometimes fish could not be eaten raw, but it could be cooked. I prefer cooked fish, which tastes stronger. For example, three fish can be fried with salt and garlic, then cut into small strips and put into sushi rolls, or they can be cooked directly and put into sushi with salad dressing.

There is also a crab stick, which is made of fish, not real crab meat, and it tastes good, and it is cooked, so you can eat it when it is wrapped.

There are also shrimp boiled and salad dressing, which are also delicious when wrapped.

Vegetables:

Cucumber, avocado and eggs,

Mushrooms, shiitake mushrooms, shiitake mushrooms, we do delicious there, I like it, the method is:

Soak the mushrooms in water until they are soft, then cook them in water, add soy sauce, sugar and wine to taste, and cook them. It tastes a little sweet, because you should touch soy sauce when you eat it.

Ingredients for eating:

Japanese pickled ginger, green mustard, Japanese soy sauce (China soy sauce flavor

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Method for make Japanese sushi rice

1. Wash rice repeatedly with three pinch of water until the water becomes clear.

2. Wash the rice with tap water for 3-4 minutes, and then drain.

3. Leave the rice for 30 minutes to make it completely dry.

4. Then steam for 45 minutes with the ratio of rice to water of 1: 1.

5. Season and mix well according to the ratio of rice 3: sushi vinegar 0.5: sugar 0.2: salt 0. 1.

6. Finally, let it dry for 30 minutes to make the rice slightly warm, and then break it up.

Method for make Japanese thin roll sushi

1, first wet your hands a little, take a proper amount of rice by hand, code it into a nearly cylindrical shape, and flatten it.

2. Then align the laver skin with the lower end of the bamboo curtain, hold the rice ball in one hand, and press the rice evenly on the laver skin with the other hand, and it is advisable to cover 2/3 of the laver skin with rice.

Then slightly compact the middle of the rice so that a groove appears in the middle.

3. Put the prepared stuffing into the groove, press the upper end of laver skin with the middle finger of both hands, press the stuffing with the index finger of both hands, roll up the subcutaneous end of laver with the thumb of both hands until the stuffing is completely wrapped around the rice, fix the sushi rolls at the upper and lower ends with the middle finger of both hands respectively, put the index finger of both hands on the sushi, forcibly move left and right, forcibly press the sushi rolls, forcibly press them to make them form a right angle, then roll the sushi, and repeat the above actions of forcibly pressing.

Experience: The above are the basic methods of authentic sushi. It is economical to use some ham, cucumber and crab roe as raw materials. If you can afford a can of tuna soaked in oil, filter the oil and mix it with salad sauce as raw material, which is very good.