What are the classifications of Japanese cuisine? What are their characteristics?

Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine.

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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. At present, formal "local dishes" are rare and only appear in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. It belongs to the discussion cooking for weddings. This cuisine is generally divided into three dishes and one soup, five dishes and two soups, and seven dishes and three soups. When cooking, pay attention to the harmony of color, fragrance and taste. It will also be made into some graphics to show good luck. Pay attention to the rules when eating, such as holding the bowl on the left with your left hand and putting the lid on the left with your right hand. Instead, lift the lid with your right hand. First of all, put your rice bowl in your hands, put down your right hand and hold chopsticks in your right hand. Every time you eat two mouthfuls of rice, you should put down the bowl, then hold the soup bowl in your hands and drink two mouthfuls before putting down the bowl. After that, in the same way, eat two mouthfuls of rice and take a dish.

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, playing the role of "warming stone" to resist hunger and cold, hence the name "Shi Huai". Later, Shi Huai Cai inherited the original simple and light spirit of pursuing the essence of food, and developed a set of exquisite dining rules, which were full of Zen and breath from utensils to dishes.

Huixicai

Banquet cuisine is a representative banquet cuisine in Japan, which is the general name of all dishes at the banquet. Banquet cooking was produced in the cooking teahouse in the middle of Edo period. Banquet cuisine has absorbed various forms of local cuisine and tea-eating stone cuisine in the middle period of Edo, and combined with actual needs, it has developed towards banquets and light meals, which has been widely recognized by the society. With the change of the times, the catering at the banquet is constantly adjusting its form and content. At the beginning, the basic norm of banquet cooking was three dishes and one soup. But then the specifications became higher and higher. From three dishes and two soups, five dishes and two soups to nine dishes and three soups, the variety is more and more abundant, and the color, fragrance, taste, utensils and shape are also very particular. The dishes are served together in the menu order for the guests to enjoy. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine.

Other categories include:

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.

1, taste characteristics

Japanese cuisine has been called "five flavors, five colors and five methods and one dish" since ancient times. "Five flavors" are sweet, sour, spicy, bitter and salty; "Five colors" refers to white, yellow, red, cyan and black; "Five methods" refers to the cooking methods of raw, boiled, roasted, fried and steamed. The formation of the unique flavor of Japanese cuisine is closely related to its unique geographical environment and traditional oriental culture. Its basic characteristics are: strong seasonality; It tastes delicious, keeps the original flavor light and not greasy, and many dishes are eaten raw; Seafood and vegetables are the main ingredients; Fine processing and bright colors. The primary feature of Japanese cuisine is its strong seasonality, with different dishes in different seasons. It can be said that the four seasons, such as longitude, and festivals, such as latitude, are intertwined, forming dishes of various periods and seasons. Japanese cuisine has its own unique characteristics in production technology.

2. Raw materials

The raw materials of vegetables should be kept fresh, and there should be vegetables and fish in any season. Among them, taro, eggplant, radish and beans are the main vegetables. Fish is also very seasonal. People can eat different kinds of fresh fish in different seasons, such as snapper in spring, pine fish in early summer, eel in midsummer, mackerel in early autumn, swordfish in autumn, salmon in late autumn and shad and dolphins in winter. Mainly beef, followed by chicken and pork, pork is used less. In addition, there are many kinds of mushrooms.

cook

Japanese cuisine mainly maintains its freshness and taste in cooking, and many of them are mainly eaten raw. In practice, cooking, roasting and steaming are the main methods, and there are few dishes that use oil. In the method of flavor enhancement, sugar and wine are put first, and then soy sauce and salt are put, because sugar and wine not only play a role in regulating taste, but also maintain various nutrients in vegetables. Try to put as little msg as possible.

Step 4 season

Muyu flower soup is the main cooking method, and water is seldom used. Therefore, it is very important to make Japanese Muyu flower soup, just like chicken soup in Chinese food and beef soup in western food. Therefore, the top-grade dishes are mainly Muyu flower soup and sake, and the amount of sake is also very large. There are three kinds of soy sauce used in Japanese cuisine, namely light, thick and heavy. Light mouth means light color, thick mouth means general soy sauce, and heavy mouth means dark color and sweet taste. From the taste of dishes, small wine dishes are mainly sweet, salty and sour, soup dishes are mainly light, and dishes are small and refined. The decorations of side dishes change with the seasons, including pepper leaves, perilla leaves, bamboo leaves, persimmon leaves and chrysanthemum leaves. Japanese dishes are decorated with different flowers and leaves in four seasons, which can better reflect the connotation of Shi Huai cuisine. There are many kinds of miso used in Japanese cuisine. Generally, Xinzhou miso or white miso is used as miso soup for breakfast, and red miso is used as miso soup in the afternoon and evening. There are many seasonings and ingredients in Japanese cuisine, but in general, the above are the main ones.