What is Japanese food?

1. Teppanyaki improvisation. Everyone sat around the big flat iron plate, heated it, greased it, put in the raw materials and fried it. The chef operates on the spot, frying while eating. Japanese teppanyaki is a high-end Japanese cuisine.

Japanese teppanyaki first requires high quality and absolute freshness of raw materials. It is not pickled before cooking, but only two condiments, salt and pepper, are added in the barbecue process to taste the original flavor of the food. Only one kind of beef is divided into different grades from low to high: domestic beef, American beef and Kobe beef, and the price difference is quite large.

2. Octopus ball

Octopus meatballs are refreshing, crispy outside and soft inside. Octopus is delicious, also called "cherry meatballs". It is a kind of food fried on an iron plate and packed in a boat-shaped box. Octopus balls are crispy outside and fragrant inside. Delicious octopus balls are served with teriyaki sauce, Japanese mustard hot sauce, salad dressing, black pepper, spicy powder and sashimi, and the taste is not chaotic, which highlights the delicacy of octopus.

3. Sushi

Sushi is a Japanese dish, with vinegar as the main ingredient of rice. Legend has it that sushi used to be used to store fresh fish. In Japan, fresh raw fish are sliced and placed on rice, and then placed on a salt plate with stones. A few weeks later, the fish fillets were fermented by rice and tasted very delicious.

There are other books that record that rice and fresh fish are put in wooden barrels, and lactic acid bacteria fermented from rice can preserve fresh fish. The taste of fried egg sushi and cave fish sushi can best represent the level of sushi restaurant.

anticipation

It's a small table, like salted cuttlefish. The tastes are mainly sweet, sour and salty, the smallest and diverse.

5. appetizers

That is, cold dishes, which can be served alone or in three or five large plates.

Use a bowl first.

Clear soup is the soup served before meals. Generally, wooden fish flower heads are used to cook soup, which is crystal clear and has a light taste. Sashimi is sashimi, the main course of Japanese food. The main materials used are tuna, snapper, pike, mackerel, bass, shrimp, shellfish and so on. , with tuna and snapper as the highest level. Usually served with shredded white radish, perilla leaves, perilla flowers, chrysanthemum and horseradish (Japanese mustard).

Step 7 cook

Instant cooking. Refers to two or more kinds of materials, which keep their own flavors after cooking and are arranged together. This practice comes from the Kansai region. Use all kinds of seasonal vegetables, add Muyu flower soup, soy sauce and cooking wine, and cook thoroughly with slow fire. The taste is generally sweet and light.