The menu categories often found in Japanese restaurants can be divided into the following five categories:
(1) Sashimi: Simply put, it's a wide variety of raw seafood, such as fish, shrimp, and shellfish.
(2) A la carte items: Traditional Japanese cuisine is usually distinguished by various cooking methods, such as deep-fried (yakiniku), grilled (yakiniku), stewed (boiled), steamed (steamed), soups (sukiyaki), and pickled vegetables.
(3) Sushi: Hand rolls, sushi, hanamushi, etc. in the usual style.
(4) Hot pot: Shabu-shabu, paper hot pot, pork hot pot, beef hot pot, seafood hot pot, etc. are common.
(5) Set meals: simple set meals and formal set meals.
Another characteristic of Japanese cuisine is that it utilizes seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine and is also highly seasonal. As a result, you can enjoy a variety of different flavors of Japanese cuisine throughout the year.
If you want to enjoy Japanese food à la carte but don't know what to order, you can ask the wait staff for their advice or let them prepare the dishes for you, so that you can enjoy a wide range of Japanese food at an affordable price.
Common Japanese menus - Otumami Japanese small dishes are light and appetizing, and can be roughly divided into Tsukemono, Sumono and Sarada.
(1) Tsukemono: The familiar kimchi and pickles are seasoned with vinegar, salt, or other seasonings for a few hours to make them tasty. Tsukemono can be used as a drink or as an appetizer in a prix fixe meal. Miso cucumber, miso white grapes, etc. are common.
(2) Cold dishes:
These include sumono (vinegar), cold dishes, and salads. Vinegar as the main seasoning of small dishes is called vinegar, and cold small dishes in addition to vinegar, but also can be mixed with a variety of seasonings or shibori, kombu, etc. to cook, for example, vinegar with flowers, cold onions, miso cold tuna, cold tofu and so on.
(3) Salad: In addition to the practice of Western salads, and then add Japanese cooking methods to develop the characteristics of Japanese salads, such as abalone salad, lobster salad, asparagus and shrimp salad, comprehensive salad and so on.
Japanese people began making pickles with coarse salt more than a thousand years ago, and today many different flavors have evolved into appetizers that are an essential part of Japanese cuisine.
Sashimi, a common menu item in Japanese cuisine
[Sashimi] is sashimi, which some people directly transliterate as "sashimi". Sashimi is a raw food dish in which fresh fish or shellfish is cut into pieces with the appropriate knife skills and served with a dipping sauce made of soy sauce and wasabi (wasabi).
People usually think that wasabi has a sterilizing effect, but in fact it does not, and wasabi is only used to enhance the taste. The seafood ingredients used to make sashimi must be purchased with attention to freshness and fatness, coupled with a senior chef at the helm, good knife skills, handling and cooking, condiments, and decorative techniques must be very familiar with and understand, in order to produce a plate of sashimi dishes that are visually appealing and palatable to the palate.
The most common types of sashimi in Japan are: trevally, salmon, tuna, snapper, swordfish, lobster, and shrimp. Among them, the sashimi of bluefin tuna, which is produced in May every year, is a delicacy that many diners savor.
Sashimi is not always eaten raw, some sashimi dishes are also slightly heated, such as: (a) charcoal grilled: tuna belly meat by charcoal grilled slightly, the belly of the fish oil ester through the grill to let the flavor, and then submerged in ice slices.
(2) Hot water immersion: Fresh fish is scalded with hot water, then immersed in ice water and allowed to cool down quickly, and then sliced, resulting in sashimi that is cooked on the surface but raw on the inside, which has a different taste and texture.
Sashimi is usually served as part of a set menu or as a table d'h?te, but can also be served as an appetizer, a side dish, or as an a la carte item.
Agemono, a common menu item in Japanese cuisine
Agemono is a deep-fried dish that is called "yamago" or "fried food" on Japanese menus. Yakitori is a dish that utilizes batter-coated ingredients to make them crispy and delicious, but the ingredients inside remain tender and tasty. Generally, the ingredients of fried food are fish, pork, shrimp, taro, oyster, melon, eggplant, tofu, green pepper, flowers, various vegetables and roots, and as the cuisine continues to seek new ideas, the variety of fried food is more abundant, such as the addition of durian and burdock, and so on.
Tempura is a familiar dish in Japanese cuisine, with white meat fish and shrimp as the main ingredients, and eggplant, bell peppers, taro, sweet potatoes or mushrooms as the toppings.
Generally, yamago comes with a seasoned dipping sauce and ground white grapes, which can be mixed into the dipping sauce and eaten at the same time. Some of the most common fried foods are tempura, shrimp, tempura, vegetable tempura, pork cutlet, oyster, and mushroom balls. In addition, we have developed a special crispy and delicious fried durian that has been well received by our customers.
Yakimono, a common menu item in Japanese cuisine
Yakimono is the Chinese name for what we know as barbecue, and it is one of the staple dishes in Japanese cuisine. The main ingredients of yakiniku are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. Yakiniku cannot be reheated in a pot, so it must be eaten while it is still hot.
The most common types of barbecue can be divided into the following categories:
One, vegetarian barbecue: Salad is spread on the ingredients and grilled directly in the oven.
2. Teriyaki: The sauce is spread on the ingredients while grilling until the food is ready to eat.
Third, skewer: Skewer the food on bamboo skewers and place them directly on the grill grate, grilling over and over again.
4. Teppanyaki: Food is cooked on a hot iron plate.
Fifth, the rock barbecue: the first stone or rock on the fireplace barbecue to more than 300 degrees, and then the food, placed on the hot rock cooking.
Sixth, ZiYaki: A whole fish or shrimp is fixed in shape with a bamboo stick and placed in a fireplace or oven to cook until cooked through.
Seven, salt grilled: salt rubbed all over the ingredients, put on the fire, oven grilling, common salt grilled fish and shrimp Gou salt grilled and so on.
Eight, miso grilled: the fish will be immersed in the tuned miso sauce, marinated for a few hours, placed in the oven and grilled.
Commonly used ingredients: Arctic shellfish (large and small) has been opened clean, aji pay octopus, aji pay Chinese salad, aji pay abalone, aji pay dragonfish mouth, aji pay conch meat, aji pay cuttlefish, aji pay clam meat, aji pay salmon skin, grilled eel, eel, eel diced, conch, large octopus, Laiwai shrimp, sushi shrimp, abalone slices, aji pay shark's fins, yellow crab roe, green crab roe, oil-soaked tuna, duck breast, black pepper, gold king crab roe Fillet, Cooked Shrimp, Black Crab Roe, Mentaiko Salad, Scallop Skirt