I remember the first time I entered a Japanese food store many years ago. In order to provide an immersive experience, many Japanese restaurants in the country have waiters who speak fluent Japanese. Even the style of the tables and the way of eating and sitting try to imitate Japanese habits. I was dumbfounded at the time. Not only could I not speak a few words in Japanese to respond, I even didn’t know several words in the Chinese menu, let alone what they were. The situation was very embarrassing. After that so-called immersive experience, I gradually began to pay attention to the unique cuisine of Japanese cuisine. In the vast food kingdom, Japanese food is the food with the most fresh and refreshing character, so its character that suits my temperament has deeply captured my heart.

Speaking of Japanese cuisine, if your impression is still "cold, expensive, and bland", then you might as well read the book "The Complete Illustrated Guide to Japanese Cuisine", which will definitely give you new ideas. Inspire. I have read many books about Japanese food before, but this is the first time I have read a book with many images, including pictures of dishes and photos of ingredients. Since Japan is an island country, this nation loves seafood, such as fish, shellfish, octopus, shrimp, crab, and seaweed. Books in the past told me a lot about the classification of fish, but I still couldn't understand the real thing, but this book clearly opened the door to a new world for me. In fact, Japanese food is not completely raw or cold. It has five traditional cooking methods: raw, boiled, steamed, grilled, and fried. In a big meal, chefs often take care of the combination of multiple techniques, so Japanese food is both hot and cold. Yes, friends who like hot food don’t have to worry.

Speaking of soup, I will think of cream of mushroom soup and Italian minestrone soup. However, Japanese soups are completely different from these thick soups. The former is thick, salty, rich in ingredients, and rich in flavor. , while the latter mostly uses clear water and adds kelp and bonito knots, making it soft and simple, elegant and quiet, focusing on the word "fresh". The main spirit of Japanese food is natural flavor. Generally, sugar, vinegar, soy sauce, miso, bonito, and kombu are used as the main seasonings. The focus is on the taste, touch, vision, smell, etc. that are created by matching the utensils and dining environment. The cooking method of Japanese food can be described as delicate and exquisite. It requires fresh ingredients, pays great attention to cutting, and artistic presentation, and pays attention to the harmony and unity of "color, aroma, taste, and utensils." This often gives Japanese food connoisseurs not only a taste enjoyment, but also a visual impact. The natural color, delicious taste, diverse shapes, fine utensils, and seasonal ingredients and preparation methods of Japanese food make many gourmet food lovers unable to put it down. This has also made Japanese cuisine recognized by the world as the most meticulous international cuisine in the cooking process, which has also created the exquisite and healthy dietary concept of Japanese food.

When it comes to Japanese cuisine, many people will think of sushi, tempura, wagyu, donburi... No matter which aspect, this "Complete Illustrated Guide to Japanese Cuisine" has a detailed introduction. In addition to these, there is also knowledge about kaiseki cuisine, local cuisine, hot pot cuisine, morning meals, etc. waiting for you to explore. Japan is a nation that attaches great importance to etiquette, and this habit has also been transferred to the dining table. Their table manners must be very particular. Without understanding, it is difficult to become a culture-respecting and literate person. Let us open this book and experience the humanistic feelings behind the knowledge of Japanese cuisine.