What is the traditional food in Japan?

The method of Japanese vinegar mixed with shredded radish introduces the cuisine and its effect in detail: Japanese cuisine is refreshing and cold.

Taste: Sweet and sour technology: pickled Japanese vinegar mixed with shredded radish. Ingredients: 250g of white radish and 0/50g of carrot/kloc-.

Accessories: 50g lettuce leaves, 5g coriander leaves.

Seasoning: sugar 250g, vinegar essence 15g, refined salt 10g, water 250g. Japanese vinegar mixed with shredded radish features: pure sweet and sour, salty and refreshing. Teach you how to make Japanese vinegar mixed with shredded radish, and how to make Japanese vinegar mixed with shredded radish delicious 1. Brush the pan, add water and white sugar to boil, remove floating foam, cook until the sugar dissolves, then put it in a container for cooling, and add vinegar essence to make sweet and sour juice. Wash lettuce leaves and put them at the bottom of the plate. 2. Remove the roots and peel from the radish, clean it and cut it into 5cm-long sections, cut it into 5cm-thin slices with a slicer, cut it into 5cm-long filaments with the thickness of 0. 1 cm, sprinkle salt into the basin, marinate for 30min, squeeze out all the water, add sweet and sour juice and marinate for15min. The practice of Japanese sashimi introduces the cuisine and its function in detail: Japanese cuisine.

Taste: Japanese sashimi with mustard flavor. Ingredients: 750g live snakehead (raw fish).

Accessories: 500 grams of white radish, lettuce and a little carrot.

Seasoning: wasabi 25g, Japanese soy sauce 100g. The characteristics of Japanese sashimi are: spicy, fresh and salty. Teach you how to cook Japanese sashimi. How to make Japanese sashimi delicious? 1. Remove the roots of the white radish and cut it into filaments with a length of 5cm and a thickness of 0. 1 cm (you can change the white radish into 5cm, cut it into pieces with a slicer with a thickness of 0. 1 cm, and then cut it into filaments). Soak in cold water, drain and pile at one end of the strip. Wash the wasabi, mash it with a household blender and put it in a small dish. 2. Slaughter the live fish, remove the internal organs, remove the bone spurs and skin of the fish, take out two pieces of fish, use a blade to make slices with a length of 5 cm, a width of 2.5 cm and a thickness of 0. 1 cm, code them at the other end of the plate, and decorate them with lettuce and carrot flowers. Put soy sauce and "Wasabi" mud into a small dish and eat it with sashimi. Dip in and eat. Tip: 1. In the production and decoration of this dish, you can refer to the production of "lobster sashimi" and use the "lobster boat" to hold the dish. Arrange sashimi on the deck, surround the deck with shredded radish and carrot, decorate the bow with lettuce and carrot flowers, put it in the freezer for 0/5 minutes, take it out, and put dry ice on the deck. Open the small fish net on the corral, cover it on the boat, and serve it with seasoning. The ship was filled with white air and fog, like entering a fairyland. 2. "Wasabi" is like horseradish, small in size and light green in velvet, which is an essential seasoning for raw food. If there is no "mustard", it can also be served with Japanese mustard sauce and mustard-flavored dishes. Making "sashimi" uses "cuttlefish" (raw fish) meat. In some parts of Japan, it is also made of live carp meat. Although the methods are different, the ingredients are the same. The practice of miso soup/Korean miso soup/Japanese miso soup is introduced in detail: Japanese food, Korean food, delicious porridge soup.

Technology: boiled miso soup/Korean miso soup/Japanese miso soup. Ingredients: 300g soft-shelled turtle bone (red fish bone).

Accessories: 65438+ 0/2 cup of red and white radish.

Seasoning: 80g of miso, 8 tsps of tofu1/,2 tsps of kelp sprout, sugar, monosodium glutamate and chopped green onion teach you how to make miso soup/Korean miso soup/Japanese miso soup, and how to make miso soup/Korean miso soup/Japanese miso soup. In fact, miso is soy sauce, and the soup is milky white and yellowish. It tastes rich and fresh. It seems that a lot of chicken essence is used. Usually you can use seafood to make soup, which is very delicious.

Japanese Miso Soup (Method 1)

300g of soft-shelled turtle bone (red fish bone), 2 cups of red and white shredded radish1,80g of miso and tofu, 8 tablespoons of kelp bud1,2 tablespoons of sugar, monosodium glutamate and chopped green onion.

manufacturing process

1. Cut the soft-shelled turtle (or other fresh fish bones) into sections, scald it with boiling water, take it out, and then wash it with clear water.

2. Put 3 1/3 cups of water into the pot and boil. Shred the red and white radish until soft, then add the fish bones to boil, skim off the foam, put the miso, sugar and monosodium glutamate into a colander spoon, mix well with a wooden stick (or spoon), immediately turn off the fire and sprinkle with chopped green onion. If fish bones are replaced with tofu, serve. Add 5 cups of water and simmer for 20 minutes. Miso Soup (Method 2) [Ingredients/Seasoning] Tofu 1/4 pieces of kelp bud (dry) 5g of onion 1 branch to make juice 300cc of miso 1 and 1/2 tablespoons.

2. Dice tofu and soak in water for later use.

3. Soak kelp buds in water to make them swell, and then drain the water for later use.

4. Boil the juice in a pot, put the miso in a strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, and then add the miso and mix well.

5. Put the diced tofu, kelp buds and chopped green onion into the soup bowl, and then pour in the hot soup of Method 4. The characteristic of miso soup is that it can't be cooked any more, because miso loses its flavor after reheating, so it's best to eat it immediately after cooking. Miso soup practice

1。 Ingredients: 5-6 dried fish, 8 grams of onion, tofu, 26 grams of kelp, 4 grams of water, 240 ml of miso 12 grams.

2. Dry the head and internal organs of small fish.

3. Drain 240ml of boiled dried fish, boil it and put it on medium fire for 2-3 minutes to get dried fish.

4. Put it in the bottom of the onion pot, and take out the fish eye bubble for about 30 seconds after the next step.

5. Soak in tofu and fisheye, and then proceed to the next step, about 50 seconds.

6. Let the kelp cease fire.

7. Put the essence in a large spoon and dilute it with the juice in the pot.

8. The key point of Wei Zeng Tang must be stirred evenly here.

9. After the taste in the tablespoon is stirred evenly, pour it into the pot, and the soup in the pot is well blended. When the fire is low and the fire is on, you can cease fire.

10, delicious miso soup is ready, and it will take *** 10 minutes. One person distributes materials and many people share them.

Just double it. Practice of Weizeng Decoction

Main material: Miso

Ingredients: diced tofu, mushrooms, chopped green onion, Undaria pinnatifida, miso and essence.

Production process:

Boil the boiling water and add an appropriate amount of flavor enhancer (salty or light according to personal taste).

After boiling, add Lin Wei and Su Wei and simmer over low heat.

Keep stirring with a spoon, so that the taste will melt as much as possible. (Or make a bowl of boiling water before adding fragrance, stir it first and then put it in the pot! )

Then add diced tofu (tender tofu), washed mushrooms (or other mushrooms), Undaria pinnatifida (or kelp) and chopped green onion.

Just boil it.

Taste: It has a faint bean smell and mellow taste, which is a typical traditional Japanese cuisine.

Intimate reminder: Ajisen is a processed soybean product, which contains vitamins B and F, protein, fat, sugar, calcium, phosphorus, iron, thiamine, nicotinic acid and carbohydrates. Practice of Weizeng Decoction

Ingredients: Dried small fish, red miso, kelp, Taiwan Province laver (optional), tofu.

Practice: 1. Boil the water, add the small fish and cook for about 5~ 10 minutes, mainly to let the umami taste come out.

2. put the red flavor, put it bit by bit ~ the taste is very salty, try a few lumps to see the taste, it is not enough.

3. Wait a few minutes for the taste to melt, and it is better to turn it a few times faster. Add kelp, laver from Taiwan Province Province, etc.

4. add tofu. It doesn't matter if the tofu is cut smaller. It's too big to bite ~~ and it will burn.

5. Cook for a few more minutes, and let all the ingredients mix together ... If you like, you can add a little "washed" Japanese fish monosodium glutamate, which will taste better.

6. Turn off the fire, you can drink ... and finally sprinkle a little chopped green onion on it.