Japanese cuisine can be divided into three categories: local cuisine, Shi Huai cuisine, banquet cuisine and barbecue.
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Cooking system based on traditional culture and habits. Originated in Muromachi era (about14th century), it is the product of Japanese legal system. Nowadays, formal "local dishes" are rare, only appearing in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups.
Kaiseki
Exquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch, and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" role in resisting hunger and cold. Details can be found on the Japanese cuisine website.
Huixicai
A sumptuous meal at the party. With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine.
Zhuofu cuisine
Fu dining table is a Chinese dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian diet, so he created table food. The cuisines of Table Fook mainly include shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cakes, bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating.
Chahui gourmet
Tea ceremony prevailed in Muromachi era (14th century) in Japan, so tea banquets and tea party cooking appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served.
College cooking
There are two main types of canteens in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen.
Pasta
There are several kinds of Japanese noodles, such as Lamian Noodles noodles, udon noodles, soba noodles and wide noodles. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. At present, Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Now, quick-frozen food is very popular among housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also very popular in Japan. Western snacks introduced from Europe to Japan, such as cakes, cookies, chaff melons, spring rolls, pot stickers, etc., which were introduced from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes by the Japanese, and they are very popular.
Xiuxing cuisine
Practice cuisine is also called "intensive cuisine", which means eating fast and being vegetarian. In fact, the so-called intensive cooking is a vegetarian dish without meat.
In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year.
Cooking characteristics
Japanese cuisine is recognized as an international delicacy with fine cooking. And a good cook must become an overseas Chinese association between consumers and nature, so that guests can taste the most authentic natural delicacies under the careful cooking of the chef.
The characteristics of Japanese cooking emphasize natural flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking method is very exquisite, and the broth, seasoning and cooking methods cooked for several hours with small fire are all based on preserving the original flavor of the food.
The delicious secrets of Japanese cuisine are basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp and so on. In addition to tasting fragrance, taste, touch, vision and smell can not be ignored.
In addition to the above cooking colors, eating is also learned. You must eat hot food and ice food, so that the taste, time and ingredients can reflect each other and achieve a wonderful taste of 100%.
Japanese food is a dish tasted with eyes, or more accurately, it should be tasted with five senses. Namely: eye visual taste; Smell tasting; Auditory taste; Touch-touch tasting; Nature also has the taste of the tip of the tongue-taste. So when it comes to what you can taste, the first is five flavors. The five flavors may be as sweet, sour, bitter, spicy and salty as Chinese food. And cooking needs five colors, black and white and red Huang Qing. After the five colors are complete, you need to consider the nutritional balance. Japanese cuisine includes five basic conditioning methods: cutting, boiling, roasting, steaming and frying. Compared with Chinese food, the cooking method of Japanese food is simpler. Japanese cuisine is dominated by five flavors (actually six flavors, and the sixth flavor-light). It is only the requirement of fully extracting the original flavor of raw materials. ), five colors, five methods as the basis, taste dishes with five senses.
Noun interpretation
1. White miso is a kind of sauce with white color, similar taste to soy sauce, but heavier sweetness.
2. Red miso is the same color as China yellow sauce, but not as salty and slightly sweet as China yellow sauce. "Red" means "red" in Chinese, so it is also called red sauce.
Sakura miso is a red and black sauce. "Sakura" is the trademark of this sauce, which also means cherry color.
4. Bading red sauce is said to be used in ancient court. Dark in color and slightly bitter in taste, it is a high-grade product in sauce.
5. The taste and color of Shi Ye grain miso are the same as that of white soy sauce, except that the beans in soy sauce are granular. Generally used for pickled food, Shi Ye is the brand name of sauce.
6. Yun Dan Sauce China is called sea urchin sauce, which is a creature in the sea. It is oblate and has a prickly shell. After chopping, it eats the yellow seeds inside, which are the ovaries of sea urchins. The pickled sauce is sea urchin sauce.
7. Sake is clear and transparent in color and tastes similar to Shaoxing wine in China, and Japanese people often drink it.
8. Red sake tastes the same as sake, but the color is red, which is suitable for cooking.
9. Lin Wei wine is a yellow and transparent sweet wine. Its use is similar to that of China cooking wine, and it is an indispensable seasoning in cooking.
10. Muyu flower is made of bonito. Slice the fish with a plane before use, so it is called Muyu Flower. The logs decorated on the roofs of Japanese shrines or palaces are shaped like wooden fish, so bonito is also called wooden fish.
1 1. Make a soup with Muyu flowers. This wooden fish is white and the soup is clear.
12. Muyu flower has changed after making Muyu flower twice. The color of this Muyu flower is red, and the soup made is reddish.
13. A plant in kelp sea is called Undaria pinnatifida in China.
14. kelp is a kind of kelp block with stems, which is specially used for making soup and seasoning.
15. Thallus Laminariae juice generally refers to the water boiled by adding a proper amount of kelp, which is more commonly used in pot dishes.
16. The color of thick soy sauce is similar to that of China soy sauce. It is a soy sauce with moderate taste. It is suitable for eating sashimi and can also be used as a seasoning for general dishes.
17. The color of heavy soy sauce is darker than that of thick soy sauce, which is suitable for making some dark dishes.
18. Pickled salmon roe.
19. Bighead carp, also known as Cargill, is divided into red and gray.
20. Shrimp taro is a kind of taro with a round top and a curved shape, which looks like a prawn.
2 1.Nuda is a foreign word, which is a cold salad with soy sauce as seasoning.
22. Sour lotus root is a sweet and sour dish pickled with lotus root.
23. Chrysanthemum Radish A small dish shaped like a chrysanthemum made of white radish.
24. Green cauliflower is as green as ordinary cauliflower. 25. Sauerkraut flower is a sweet and sour side dish pickled with cabbage flower.
26. Perilla cotyledon is a kind of herb, some leaves are purplish red, and some leaves and stems are green. Commonly used in Chinese herbal medicine.
27. An edible chrysanthemum called Qiuhuahuang.
28. Black-rooted burdock is edible. Generally cut into silk for cooking.
29. Picking vegetables and mung bean sprouts is called picking vegetables.
30. Black tea is tea made from Japanese black tea.
3 1. Cut the gourd into strips and dry it in the sun.
32. Angelica sinensis is the name of a plant with edible stems.
33. Tanaka Juice Tanaka is a lacquer box lunch in a foreign language with fried shrimp on it. The juice poured on it is called Tanaka Juice.
34. Seven Flavors of Tang Xinzi Loanwords A spicy condiment, which contains laver, sesame seeds, Chili noodles and so on. Japanese people like to put pasta when eating. 、
35. A shellfish with blue stripes on its surface in the clam sea.
36. The red plum fruit pickled with red sour plum is sour and salty.
37. White plum is a kind of pickled natural plum, which tastes sour and salty. It can also stimulate appetite and help digestion. Japanese often eat it.
38. Fish cake is a kind of food made of fish sauce, which is fried, roasted, steamed, etc. It has different shapes.
39. Shellfish in Jiangyaozhu Sea are shaped like scallops.
40. The muscle outside the pig, also called muscle, is a piece of meat outside the pig's spine. This kind of meat is thin and gluten-free, and it is the best meat in pork.
Wheat bran is a bean product.
42. Marinate spinach with sauce marinated with Muyu flower soup and soy sauce.
43. Tosa soy sauce is a kind of light soy sauce, which is made by mixing Lin Wei wine and Muyu flower soup with ordinary soy sauce.
44. Japanese broth is made of chai fish and kelp. One soup can be made into Lin Wei soup, and the second soup can be steamed in a clay pot.
45. Sushi The food that Japanese people often eat is rice mixed with vinegar, pickles or sashimi, and rolled with Shanghai moss or purple vegetables. Common ones are rolled sushi, sushi, hand roll and so on. The first two are usually in groups of two, and one is 25g.
46. Sashimi Japanese sashimi or seafood slices.
47. Tuna is called tuna in Japan and Taiwan Province Province, tuna in Hongkong and tuna in Chinese mainland. These are actually a kind of fish.
48. Salmon, also known as salmon, is a common fish in Japanese cuisine.
49. Tempura is fried food. It is to make paste with flour, eggs and water, then wrap fish, shrimp and vegetables with starch and fry them in oil pan until golden brown. Dip in soy sauce and radish sauce when eating, which is delicious, fragrant but not greasy.
50. Sukiyaki, also known as Japanese hot pot, became popular in the second half of the19th century.
5 1. Burning stone is burning slate. Is to boil the cow on a hot stone and dip it in fresh soy sauce.
52. Burning birds is also called roast chicken. That is, cut the chicken into pieces, string it on a thin bamboo stick, dip it in soy sauce, sugar, cooking wine and so on. Prepare a sauce and bake it on the fire.
Teppanyaki is very popular in Japan. Authentic Japanese teppanyaki, as its name implies, is to barbecue all kinds of delicious food on a big iron plate.
54. Mustard Japan is an island country and many people eat seafood. Mustard has a strong detoxification function, which can detoxify fish and crabs. Nowadays, mustard is one of the important seasonings in Japanese cuisine, especially buckwheat noodles, sashimi and sushi.
sashimi
Raw fish is a series of sashimi, which plays an irreplaceable role in Japanese cuisine. This is a judgment.
Whether a sushi restaurant is authentic or not is an important criterion. There are many things to make sashimi. For example, some kinds of salmon can't be frozen quickly, otherwise it will destroy the meat quality, while live flounder will taste good after being refrigerated at low temperature for an hour or two.
Mustard and soy sauce
This is the seasoning for eating raw fish. Mustard is Japanese mustard, green, and it will be very strong at first smell. Don't worry, that's because you're not used to the smell. Mustard can not only increase the taste of raw fish, but also kill bacteria. You must have mustard when eating Japanese food.
barley tea
After several dishes of fish are born, you must drink barley tea to remove the aftertaste in your mouth before eating sushi.
sushi
Sushi is made of rice balls pickled with vinegar and some seafood or meat. When you eat it, you can dip it in soy sauce and mustard like raw fish, or you can leave it, depending on the taste. The correct way to eat sushi is to eat it all at once. In addition, the Japanese don't dip mustard in sushi, because mustard has been added to sushi, and you can appreciate the original flavor of sushi by dipping in soy sauce.
Eat fish raw.
When eating mustard, put it on a plate, mix it with soy sauce and dip it directly. It's simple. But if it's the first time to eat raw fish, you must take a sip first to adapt to the spicy taste of mustard, and it's best to prepare dinner paper in your hand to prevent tears. The second is to put a little mustard on sashimi, then pick up the raw fish and dip the other side in soy sauce. Be careful not to mix mustard with soy sauce.
Tempura
Features: Tempura refers to a Japanese frying method, which can be wrapped with shrimp, mushrooms, asparagus, onions, pumpkins and so on.
Ingredients: tempura powder, or a little white flour with an egg and a bowl of water instead, cooked prawns, asparagus, onion slices, fragrant shavings and a bowl of noodles.
Production: Tempura powder and water are mixed into paste according to the ratio of 65,438+0: 65 and 438+0.5. Dip shrimp, asparagus, onion slices and mushrooms in tempura paste, and then fry them in a boiling oil pan until golden brown.
Seafood sashimi sushi
Features: Japanese food
Raw materials: seafood: fresh Cargill fish, salmon, tuna, arctic shell, Undaria pinnatifida and white radish, cut into uniform filaments, and seasoning: green mustard and Japanese soy sauce.
Making: Put seafood on rice.
Japanese fried tofu
Features: Japanese home cooking
Ingredients: board tofu or Chinese hot pot tofu.
Production: First, the soy sauce, clear water, miso, ginger juice and sugar (tofu juice) are boiled. Hot pot tofu (1 block) is cut into 8 small pieces and dipped in low-gluten flour, and the oil is heated to about 140℃. Tofu dipped in flour is fried in oil pan until golden brown, and then put on a plate. Pour a little radish paste on the tofu and add a little shredded seaweed to serve, so that the dripping sushi can be sliced and placed on the plate.
Japanese barbecue
Features: Japanese barbecue
Raw material: beef
Production: Put the beef on the iron plate and cook for 1-3 seconds. You can add other seasonings when eating.
Japanese sesame seed cake
Features: I often eat Japanese snacks with wine.
Ingredients: wheat flour, eggs, sweet potatoes, onions, shrimps, pork, squid, seaweed and soup.
Production: wheat flour and sweet potato mixed soup, put 1 in the bottom of the pot, and add seaweed from time to time.
Lamian; Lamian; Ramen
Features: Japanese daily food, delicious.
Ingredients: Lamian Noodles, soup, others.
Making: Cook the soup first, which is the key to Lamian Noodles's success. Cook the noodles, add the soup and add the ingredients.
Osaka is good for Japanese snacks. There are good shops in Lamian Noodles, crabs, octopus, tempura and Shihuai cuisine.
Hokkaido is also ok, where there is lavender and sashimi is good.