What is Japanese food?

Japanese cuisine includes sashimi, tempura, miso soup, sushi, roast beef, octopus balls, Japanese rice covered with eggs, teppanyaki, sushi, Japanese Lamian Noodles, arctic shellfish, roasted eel, roasted cod, sesame oil fish, potato salad, udon noodles, fried pork chops, sukiyaki, roasted beef tongue and fireside roasting.

The staple food of traditional Japanese cuisine can only be white rice, and other noodles or rice are not allowed, and then other dishes-fish, meat, vegetables, pickles and soup are served. The names of dishes are named according to the number of these dishes. The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season.

Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. This cuisine is a cooking system based on traditional culture and habits. Originated in Muromachi era, it is the product of Japanese legal system.

The characteristics of Japanese cooking emphasize natural flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking methods, from soup, seasoning to slow cooking for several hours, are based on preserving the original flavor of 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%.