1, Kaiseki cuisine

In the Japanese cuisine, the earliest and most orthodox cooking system is about 450 years ago, "Kaiseki cuisine", known as the essence of Japanese cooking technology. It is characterized by a cooking method that follows ancient procedures, keeping the flavor of the ingredients as much as possible, and carefully selecting fresh seafood and vegetables, with fish and vegetables being the main ingredients. The ingredients are mainly fish and vegetables. Kaiseki cuisine emphasizes a quiet environment, and the cuisine is simple and elegant.

2, Zhuo burden cuisine

Chinese cuisine, which is characterized by guests around a table, sitting back chairs, all meals on a table. This type of cuisine originated as a Buddhist vegetarian diet in ancient China, and was developed by Zen Master Yumoto as a pu-cha cuisine (i.e., a cuisine in which tea is served instead of alcohol). It is also known as Nagasaki cuisine because it is popular in Nagasaki. The chef created Chokurai cuisine by using locally produced seafood and meat in the Buddhist vegetarian cuisine.

The main dishes of Chokkei cuisine include shark's fin soup, tea, large and medium plates, small dishes, stews, rice cake and small bean soup, and fruits. Small dishes are divided into five dishes, seven dishes, nine dishes, to seven dishes mostly. At the beginning, all the small dishes are placed on the table first, and while eating, shark's fin clear soup and other dishes are placed on the table.

3. Chagai Cuisine

The tea ceremony was popular in the Muromachi period (14th century), and the chagai cuisine emerged. In the beginning, the tea ceremony cuisine was a simple affair that was just an accompaniment to the tea ceremony. Toward the end of the Muromachi period, it became very luxurious. Later, the founder of the tea ceremony, Chirikyu, restored the original simple and unadorned nature of the tea ceremony cuisine.

The tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main dishes -- rice bowls, soup bowls, and small plates. Between the soup, dried plums, fruit, and sometimes two or three mountain delicacies will be served, and finally tea.

4, the meal cuisine

is the ceremonial cuisine used in the red and white wedding. Generally divided into three dishes and one soup, five dishes and two soups, seven dishes and three soups. Cooking focuses on color, aroma, taste and harmony. It is also made into a certain shape to show good luck.

The meal is also very delicate, for example: hold the bowl on the left with your left hand, and put the lid on the left with your right hand. The opposite is to uncover the lid with the right hand. First use both hands to hold the rice bowl, put down the right hand, the right hand to take the chopsticks. Every time you take two bites of rice, set the bowl down, then pick up the bowl of soup with both hands and take two sips before putting the bowl down. After that, the same way, eat two bites of rice and then chopsticks once.

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Features

Japanese cuisine is recognized around the world as one of the most meticulous international cuisines in terms of its cooking process, which contributes to its refined and healthy eating philosophy. Natural and original flavors are the main spirit of Japanese cuisine, which is cooked in a delicate and refined way. Sugar, vinegar, soy sauce, miso, shibori, and kombu are used as the main seasonings, and attention is paid to the mood of taste, touch, sight, smell, etc., as well as the matching of utensils and the dining environment.

Japanese cuisine is divided into three main categories: Honzen, Kaiseki and Kaiseki. A system of cuisine based on traditional culture and customs. At very formal Japanese banquets, dishes are served on trays with feet. It is an exquisite dish prepared for guests before a tea ceremony. The cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise steeply out of sight.

In Osaka, the capital of gastronomy, it is said that "eating till you're broke" describes the deliciousness of Japanese cuisine. Japanese cuisine is based on fresh seafood and seasonal fresh vegetables, and is characterized by a light taste, fine processing, bright colors and less grease. Half of eating Japanese food is eating the environment, atmosphere and mood.

Japanese cuisine is characterized by fish, shrimp, shellfish and other seafood as the main ingredients for cooking and eating, fresh and salty flavor, sometimes slightly sweet and sour and spicy. Light, not greasy, delicate, nutritious, focus on the visual, taste and utensils of the match, is the characteristics of Japanese cuisine.