Japanese cuisine-light and original;
1, sashimi (that is, sashimi, shrimp slices, spiral slices, etc., with mustard and Japanese soy sauce if you like): Salmon is the most common, except salmon, which I prefer rainbow trout, ivory plucked and prawn.
2. Sushi, hand rolls, and purple vegetable rolls (that is, Japanese rice mixed with Japanese vinegar, which is mostly replaced by Northeast rice in China, with sashimi, roe, roasted eel, pigeon eggs and any other Japanese ingredients you can imagine, and wrapped with laver or rotten skin).
3. Tempura (fried vegetarian dishes and shrimps, mushrooms, eggplant, beans, sweet potatoes, etc., with a special sauce).
4. Barbecue (Japanese barbecue, such as grilled eel, grilled saury and herring, is the most known and common for the public).
5. Lamian Noodles (Japanese-style Lamian Noodles generally pays more attention to soup heads, and then the side dishes are relatively simple).
6. Soups: Japanese miso soup is the most well known. Personally, I think Lamian Noodles is better than soup.
Korean food-kimchi, beef is super expensive;
1, kimchi (that is, pickled cabbage mixed with pepper, which is the most common in China; There are other kinds of kimchi, such as radish, perilla leaves and so on. According to Koreans, anything you can think of can be made into kimchi. The strangest thing I've ever seen in a Korean home is eggs and pickles, and I fainted. Of course, mixed with pepper is a relatively primary common kimchi, and Koreans will add coriander, seafood such as shrimp, crab, oysters and other new kimchi to entertain their guests.
2, barbecue: from the poorest roast pork belly to the more expensive roast beef. Generally, charcoal fire is used, and the baking tray is special, generally inclined to the middle or both sides, so that the barbecue oil can flow out along the inclined plane of the baking tray. The food is delicious. Generally, the barbecue will be served with raw garlic slices, shredded green onions and Korean hot sauce, wrapped in raw vegetable leaves or sesame leaves, which is very fragrant and not greasy. It's a pity that I haven't seen sesame leaves for Korean barbecue in China.
3. Bibimbap: Bibimbap is common in China, but I personally like bibimbap in general. It is very simple, that is, rice is covered with various vegetables, such as cucumbers, bean sprouts and seaweed, and eggs are beaten on it for life, because the rice is hot. If the stone pot is hot, you can eat it together. I think it's delicious.
4, noodles: my favorite is cold noodles (noodles with soup, soup is ice, some shops have soups with smoothies inside, sour and sweet, summer is very refreshing, but also accompanied by cucumbers, boiled eggs, white sesame seeds and so on); Then Korean-style Zhajiang Noodles is also good. They mainly have special fried sauce, which is completely different from what we do in Zhajiang Noodles. Sauce is made of fermented soybeans, which I have seen in Korean homes, hanging under the eaves of houses (big houses in the country, not apartments).
5, mixed vegetables: for example, mixed vegetables (this is very common as an appetizer before meals), or raw beef (this is delicious, very tender, accompanied by Sydney, eggs and other things, the taste is very smooth and delicious. I like it. )
6, small yellow croaker: many practices, baking, cooking and so on, personally do not like it, there is no research.
In short, I personally think that Japanese food is mainly seafood, and it should be fresh! The price of Japanese food varies greatly (in China). Take a meal for two people as an example. The cheapest one can eat without 150 yuan. For example, a revolving sushi restaurant or a relatively inexpensive Japanese restaurant can sell salmon sashimi 1 kg for less than RMB in 50 yuan. But it's expensive, so it doesn't count. The two most expensive people I've eaten probably spent more than 6,000 yuan, which is not bad. I didn't drink. Sashimi accounts for half of this cost.
In contrast, because the raw materials of Korean food (in China) are relatively cheap, it is limited no matter how expensive it is, and what is on land is always less expensive than that in the sea. Generally speaking, Korean food is relatively average. For two people,100-800 is enough. If you don't drink alcohol, you can't say it clearly. Where can I find delicious Japanese food and Korean food in Jiading, Shanghai?
Address: No.5 Lane, Qinghe Road 18
Tel: 02 1-
Hanlin grilled (Chengzhong Road Branch)
Address: 4th floor, Robinson Square, No.0/38, Chengzhong Road, Jiading.
Telephone:
Zhaoriwu (Bole Road Branch)
Address: Jiading Hotel, Bole Road 100 1 Building
Tel: 02 1-
Changpan izakaya
Address: Bole South Road 125
Tel: 021-2108
Songrong (Jiading branch)
Address: Qunyu Road 12
Tel: 02 1- What kind of tea is used in Japanese and Korean cuisine? The tea used in Japanese cuisine and Korean cuisine is barley tea.
Barley tea is a traditional refreshing drink widely circulated in China, Japan, South Korea and other people. Barley is fried to brown, and the rich fragrant tea can be extracted only by brewing with hot water before eating. Barley tea is made by frying barley and boiling it. It has a strong smell of wheat. Drinking barley tea can stimulate appetite, help digestion and reduce weight.
Tea is sweet and fragrant, rich in nutrition, unique in flavor, and has the functions of clearing heat and detoxifying. Barley tea does not contain theophylline, caffeine, tannin, etc., and it does not affect sleep, tea set or teeth.
Folk circulation
China
Wheat tea is not a rare thing in China, especially in the north. The north of China is rich in barley, and wheat tea is born from local materials. In the eastern agricultural area of Qinghai, barley is the only abundant crop in the field. Therefore, local materials are used, and the fried barley grains are crushed into wheat dregs and then boiled into wheat tea. The tea soup is dark brown and smells like coffee tea.
Japan
It is said that 1587, the Japanese Taoshan culture era, completed the national unified Toyotomi Hideyoshi, also completed the Japanese tea ceremony, and founded the famous Kitano Tea Ceremony in history. At that time, most of the participants offered tea, and some of them used parched rice and wheat instead. Therefore, wheat tea, brown rice tea and other teas fried with grain were born.
South Korea
The Korean peninsula belongs to farming civilization and mountainous in history. Geographically, because the climate and local conditions are suitable for the development of agriculture, the cultivation of miscellaneous grains began as early as the Neolithic Age, and then the cultivation of rice was popularized. Since then, grain has become the center of Korean food culture and has gradually developed. It is precisely because of Korea's geographical location and climate that its diet has very distinctive characteristics. Although cooking is mainly barbecue, its taste is very popular among Koreans. In order to achieve the purpose of appetizing and greasy, barley tea with simple and unique flavor, which is widely made from materials, has occupied the beverage position on the Korean cooking table. Ask for simple and delicious materials and practices of Korean cuisine and Japanese cuisine. Buy pork belly and cut it into long strips, not too narrow. Put olive oil or vegetable oil in the pot, and garlic cloves and raw red sweet potato pieces to heat it. Put the meat in and fry it. When cooked, eat it with lettuce. Pay attention to the best pan. Don't fry the meat too hard. You need to turn it over frequently when frying. Where can I find delicious Korean food and Japanese food in Xiasha? Hello, landlord
Let me introduce some to you.
Korean cuisine
Han Shanggong is located on No.4 Street, where the cuisine is very authentic and the environment is very good. It is a "good Korean cuisine" in Hangzhou. The overall level of vegetables and rice is relatively high.
Amixiang Korean BBQ (Media College Store) is located on the 3rd floor of the living area restaurant of Zhejiang Media College, Xueyuan Street, Xiasha, Jianggan District. Things are a little expensive! It's nice to eat occasionally!
Fortunately, we often use coupons, which is more cost-effective.
Here you can DIY what you want to eat ~ ~
Japanese cuisine
Kyoto Japanese Restaurant is located at No.25, No.3 Street, Xiasha Economic Development Zone. Look at the menu. The price is not lower than that of restaurants in the city. The average per capita is always around 50 ~ ~ Two people pick and choose.
, or decided to eat a Japanese beef hotpot, 88, conservative, not enough to order ~ ~
The taste is ok,
There are also more people.
It's rare to eat it, and it feels good.
Eating too much is afraid that the purse can't afford it.
haha
Youmeijia Japanese food (Xiasha store) is located in Xiasha Economic Development Zone1No.0 Road Xincheng Building1Room 3. Where can I find Japanese food and Korean food in Wuhan? What is the approximate price? A lot, especially Hankou Japanese cuisine has a home opposite Walma on Jianghan Road (mainly on the first floor underground), a home diagonally opposite the Industrial and Commercial Bank of Jinghan Avenue, and a home in Wansongyuan garrison headquarters.
South Korea has a home in the snack street of Dayang Department Store on Jianghan Road, a home next to Zhongshan Avenue Craft Building, and a man named Jinhange on the riverside of Minsheng Road Network.
I have only eaten one of the above Japanese and Korean restaurants, and the stove barbecue in Korea is very distinctive. The sushi in Japan is too raw, so be careful to eat diarrhea. The price is good, and it is generally 50~ 100 yuan for two people. . . . Go and try it ~ ~ ~ ~ Do you like Japanese food? Korean food is more common than Japanese food, or Korean food is more suitable for my taste ~ what do Japanese food and Korean food mean, what is it? Common menus and ingredients in Japanese cuisine:
The menu categories that Japanese restaurants often see can be roughly divided into the following five categories:
(1) Sashimi: Simply put, 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 (boiled goods), steamed food (steamed goods), soup food (smoked goods) and pickled side dishes.
(3) Shousi: including ordinary hand-rolled, hand-held sushi, flower sushi and so on.
(4) Hotpots: The usual ones are hotpot, paper hotpot, pork hotpot, beef hotpot, seafood hotpot and so on.
(5) Package category: simple-meal fixed food and formal package, etc.
Another feature of Japanese cuisine is that it is good at using seasonal and local ingredients, especially seafood, which plays an important role in Japanese cuisine, and seafood is also a seasonal ingredient. Therefore, you can enjoy all kinds of Japanese food in one year.
If you want to enjoy Japanese food as a la carte, but you don't know how to order it, I suggest you ask the service staff directly, so that they can give you reference opinions or let them prepare dishes for you, so that you can enjoy all kinds of economical and delicious Japanese food.
Otumami, a common menu of Japanese cuisine, is mainly light and appetizing, which can be roughly divided into three types: Tsukemono, Sumono and Sara.
(1) Pawpa: We are familiar with pickles and pickles. Soak the materials with vinegar, salt or other seasonings for several hours to make them tasty. Pawpa can be used as an appetizer in the set meal as well as a appetizer. Common ones are miso cucumber, miso white grape and so on.
(2) Cold side dishes:
Including Sumono, cold salad and various salads. Dishes with vinegar as the main seasoning are called fermented grains, while cold side dishes can be cooked with various seasonings, such as vinegar mixed with cuttlefish, cold onion, miso cold tuna, cold tofu and so on.
(3) Salad: In addition to following the western salad practices, Japanese cooking methods are added to develop Japanese salad features, such as abalone salad, lobster salad, asparagus shrimp salad, comprehensive salad and so on.
Japanese people used the original coarse salt pickling to make Pu 'an food thousands of years ago, and today, many small dishes with different tastes have evolved and become an indispensable appetizer in Japanese cuisine.
Sashimi, a common menu in Japanese cuisine
[Sashimi] is sashimi, which is directly transliterated as "Shasimi". Sashimi is a kind of raw food cuisine in which fresh fish or shellfish are cut into pieces according to a proper knife method, and served with soy sauce mixed with Wasabi.
Most people usually think that Wasabi has the function of sterilization, but in fact, it is not. Wasabi is only for improving 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 work, handling and cooking, seasoning and decoration, so as to make a dish of sashimi that is amazing in both vision and taste.
At present, the more common kinds of sashimi in China are: red Lu Lu silver carp, salmon, tuna, snapper, swordfish, lobster, reed shrimp and so on. Among them, the sashimi of black tuna, which is abundant in May every year, is a human treasure that many diners have endless memories of.
Sashimi is not always eaten completely raw, and some sashimi dishes will be slightly heated, such as: (1) charcoal fire baking: the belly of tuna is slightly baked by charcoal fire, and the fat ester of fish belly is baked to make it emit fragrance, and then dipped into ice and sliced.
(2) Soaking in hot water: After slightly scalding fresh fish in hot water, soak it in ice water, let it cool rapidly, and take out the slices, which will present a sashimi with a familiar surface but raw inside, and will have 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 dishes.
A common menu in Japanese cuisine-Agemono
Deep-fried food is called [Yang Wu] or [Fried Food] on the Japanese menu. The fried food is mainly made of the fried ingredients wrapped in batter, which are fragrant and crisp, but the ingredients wrapped inside are still smooth and delicious. General fried food ingredients include fish, pork, shrimp, taro, oyster, sweet potato, eggplant, tofu, green pepper, cuttlefish, various vegetables and roots. With the constant innovation of cooking, the types of fried food are more abundant, such as durian and burdock.
Tempura is a well-known dish in Japanese cuisine. The main ingredients are white meat fish pieces and prawns, and the ingredients are eggplant, green pepper, taro, sweet potato or mushrooms.
Generally, yangwu cuisine will be accompanied by seasoned dip and white grape powder. When eating, you can put the powder into the dip and mix well, while eating it. Common fried things include tempura, fried shrimp, tempura, vegetable tempura, fried pork chops, fried clams, fried mushroom balls and so on. In addition, for example, the [durian fruit yang] (fried durian) developed by our company is a crispy and delicious special yang, which is well received by guests.
Yakimono, a common menu in Japanese cuisine.
The Chinese name of [Shaowu] is the barbecue we know, and Shaowu can be said to be one of the staple foods in Japanese cuisine. The main ingredients of the cooked food are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. The cooked food cannot be reheated, so 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: cook 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 placed in a stove or oven for barbecue until it is cooked.
Seven, salt roasting: spread 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: fish are immersed in the prepared miso sauce, pickled for several hours, and then baked in the oven.
Commonly used ingredients: Arctic shellfish (large and small) has been cleaned, with octopus, Chinese salad, abalone larvae, arowana mouth, snail meat, cuttlefish larvae, clam meat, salmon skin, roasted eel, diced eel, snail meat, octopus, shrimp with urine, sushi shrimp and abalone slices. There is a flower dance in Xinjiekou, and a note is often posted downstairs to recruit people. I don't know if there are any tricks now.
In addition, you can buy a map magazine or a gourmet website, and you can call many restaurants to ask what Japanese people say about Chinese food and Korean food. Eating Chinese food in Japan is very expensive, just like eating Japanese food in China, because it is rare after all, hehe.
Chinese food is delicious and well evaluated, while Korean food is inexpensive and popular in Japan.
And the production method is similar to that of Japanese materials.
If Chinese and Korean cuisine are compared, Chinese cuisine will certainly win, and China cuisine is more delicious than Korean cuisine in the minds of devils.