Japanese cuisine, the common menu of Japanese cuisine, namely "Heshi", originated from the Japanese archipelago and gradually developed into a dish with unique Japanese characteristics. I have sorted out the relevant contents, welcome to appreciate and learn from them. When we arrive at Japanese restaurants, the menu categories we often see can be roughly divided into the following five categories: (1) Sashimi: in short, 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. 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 dishes 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. Sashimi, a common menu in Japanese cuisine, 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, the sashimi of black tuna, which is supplied in large quantities every May, is a treasure of many diners. Sashimi is not always eaten completely raw. Some sashimi dishes are slightly heated, such as (1) charcoal fire baking: the tuna belly is slightly baked with charcoal fire, the fatty ester of the fish belly is baked to make it smell fragrant, and then it is dipped in ice and sliced. (2) Soaking in hot water: After slightly scalding fresh fish in hot water, soak them in ice water, let them cool quickly, and take out slices, which will present a kind of sashimi with familiar surface but raw inside, with 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 fried food, a common menu of Japanese cuisine, is called [Yangwu] or [Fried Food] 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 well-known fried food 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, fried foods are served with seasoning dipping sauce and white grape powder. When eating, you can put the powder into the dipping sauce and mix well, and eat it while eating. Common fried things are tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. Yakimono, a common menu in Japanese cuisine, is called barbecue in Chinese, which 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. The staple food of traditional Japanese cuisine is white rice, followed by other dishes-fish, meat, vegetables, pickles and soup. The names of dishes are named according to the number of these dishes. For example, the simplest Japanese meal is a dish of rice (Ichiju-Issai, Tonga I, or a dish of rice), which consists of a dish of pickles (usually pickled radish), a bowl of rice and a bowl of soup; For example, the traditional Japanese breakfast is usually miso soup, rice and a dish of kimchi. The most common dishes are called Ichiju-sansai-soup, rice and three dishes cooked in different ways. These three dishes are usually a plate of sashimi, a plate of roasted vegetables and a plate of boiled vegetables, while some are steamed vegetables, fried vegetables, vinegar vegetables or sauced vegetables. A three-course meal is usually accompanied by kimchi and green tea. Noodles come from China, but noodles are already an important part of Japanese cuisine. Two kinds of traditional noodles, buckwheat noodles and udon noodles, the soup head is usually broth made of fish, seasoned with soy sauce and different kinds of vegetables. Another popular noodle is Lamian Noodles, which was introduced from China in the early 20th century. There are many kinds of soups used in Lamian Noodles, such as fish with soy sauce or pork with cream. ;