Japanese food with three characters

Common menu of Japanese cuisine Japanese cuisine, or "wagashi", originated in the Japanese islands and gradually developed into a unique Japanese cuisine. I have organized the relevant content, welcome to enjoy and learn. When we arrive at the Japanese restaurant, we often see the menu categories can be divided into the following five categories: (a) sashimi: simply put is a variety of raw seafood, such as fish, shrimp, shellfish. (ii) A la carte items: Traditional Japanese cuisine is usually differentiated by various cooking methods, such as: deep-fried (yamabushi), grilled (yakiniku), stewed (boiled), steamed (steamed), soups (sukiyaki), and pickled small dishes, and so on. (c) Sushi: Includes the usual hand rolls, sushi, and hanamushi. (d) Hotpot: Shabu-shabu, paper hotpot, pork hotpot, beef hotpot, seafood hotpot, and so on. (e) Set menus: Simple set meals and formal set menus. Japanese cuisine common menu - small dishes (Otumami) Japanese cuisine small dishes, light appetizers, can be roughly divided into three kinds of stains (Tsukemono) and cold small dishes (Sumono) and salad (Sarada). (1) Tsukemono: The familiar kimchi and pickles are made with vinegar, salt, or other seasonings, and the ingredients are macerated for a few hours to make them taste good. Tsukemono can be used as an appetizer in a set meal, in addition to being a drinkable dish. Some common ones are miso cucumber, miso white grapes, and so on. (2) Cold dishes: Including vinegar (sumono), cold dishes and various salads. Vinegar as the main seasoning for small dishes called vinegar, and cold small dishes in addition to vinegar, can also be mixed with a variety of seasonings or fish, kombu, etc. to be cooked, such as vinegar mixed with flowers, cold onions, miso cold tuna, cold tofu and so on. (C) Salad: In addition to the practice of Western salads, and then add the Japanese cooking methods and the development of Japanese salad characteristics, such as abalone salad, lobster salad, asparagus shrimp salad, a combination of salads and so on. Japanese cuisine common menu - sashimi (Sashimi) Sashimi is sashimi, some people directly translated as "sashimi". Sashimi is a raw food dish in which fresh fish or shellfish is cut into pieces according to the appropriate knife skills and served with a dipping sauce made of soy sauce and wasabi (wasabi). People usually think that wasabi has a sterilizing effect, but in fact it does not, and wasabi is only used to enhance the taste. The seafood ingredients used to make sashimi must be purchased with attention to freshness and fatness, and with a senior chef at the helm, good knife skills, handling and cooking, condiments, and decorative techniques must be very familiar with and understand, in order to produce a plate of sashimi cuisine that is both visually and palatably pleasing to the palate. The most common types of sashimi in Japan are: trevally, salmon, tuna, snapper, sailfish, lobster, shrimp, etc. The most common types of sashimi in Japan are: trevally, salmon, tuna, snapper, lobster, and shrimp. Among them, the sashimi of bluefin tuna, which is produced in May every year, is one of the most memorable. It is a delicacy of the world. Sashimi is not always eaten raw, some sashimi dishes will be slightly heated, such as: (a) charcoal grilled: tuna belly meat by charcoal grilled slightly, the belly of the fish oil ester through the grill to let it give off the flavor, and then immersed in ice sliced and made. (B) Hot water immersion: Fresh fish is slightly scalded with hot water, immersed in ice water, allowed to cool rapidly, and then sliced, resulting in sashimi that is cooked on the surface but raw on the inside, with a different taste and texture. Sashimi is usually served as part of a set menu or as a table dish, and can also be served as a side dish or as an a la carte dish. Agemono A common menu item in Japanese cuisine, Agemono is a deep-fried dish that is called "yamago" or "frizzen" on Japanese cuisine menus. Agemono is a type of deep-fried dish that utilizes battered ingredients to create a crispy, flavorful dish, but the ingredients inside remain tender and tasty. Fish, pork, shrimp, taro, oysters, sweet potatoes, eggplants, tofu, green peppers, flowers, vegetables, and roots are some of the ingredients of tempura, but as the cuisine continues to evolve, the variety of tempura has become more diverse, with the addition of durian and burdock, among others. Tempura is a familiar deep-fried dish in Japanese cuisine, with white meat fish and shrimp as the main ingredients, and eggplant, green peppers, taro, groundnuts, or shiitake mushrooms as the toppings. Generally, the fried food comes with a seasoned dip and white grape powder, which can be mixed into the dip and eaten at the same time. Some common fried dishes include tempura dine, fried shrimp, tempura, vegetable tempura, fried pork cutlet, fried oyster, and fried mushroom ball. Yakimono, a common menu item in Japanese cuisine The Chinese name for yakimono is what we know as barbecue, and yakimono is one of the staple dishes in Japanese cuisine. The main ingredients of yakimono are fish, beef, pork, chicken, shrimp, lamb chops, shellfish, etc. Yakimono cannot be reheated, so it must be eaten while it is still hot. Common barbecue methods can be roughly divided into the following categories: First, vegetarian barbecue: the salad will be spread on the ingredients, directly in the oven grilled. B. Teriyaki: Spread the prepared sauce on the ingredients while grilling until the food is ready to eat. Skewer: Skewer the food on bamboo skewers and place directly on the grill, grilling over and over again. Teppanyaki: Food is cooked on a hot iron plate. Fifth, the rock barbecue: the first stone or rock on the fireplace barbecue to more than 300 degrees, and then the food, placed on the hot rock cooking. Sixth, ZiYao: Use bamboo sticks to fix the whole fish or shrimp into shape, and put it on the fireplace or oven to grill until it is cooked through. Seven, salt grilled: salt rubbed all over the ingredients, put on the fire, grilled in the oven, common salt grilled fish and shrimp Gou salt grilled and so on. Miso Grilling: Fish is dipped into a prepared miso sauce, marinated for a few hours, and then grilled in the oven. The traditional staple of Japanese cuisine is white rice, which is then served with other dishes - fish, meat, vegetables, pickles, and soup. The name of the dish is given to the number of dishes. For example, the simplest Japanese meal is the Ichiju-Issai (soup plus one, or one-dish meal), which consists of a dish of pickled vegetables (usually pickled carrots), a bowl of rice, and a bowl of soup; a traditional Japanese breakfast, for example, usually consists of miso soup, rice, and a dish of pickled vegetables. The most common dish is called Ichiju-Sansai (汤加三)-soup, rice, and three plates of vegetables cooked in different ways. The three dishes are usually a dish of sashimi, a dish of grilled vegetables, and a dish of boiled vegetables, or steamed, fried, vinegared, or drizzled with sauce. The three-course meal is often accompanied by pickles and green tea. Although noodles are of Chinese origin, they have become an important part of Japanese cuisine. There are two traditional types of noodles, soba and udon, and the broth is usually made from fish stock flavored with soy sauce and a variety of vegetables. Another popular type of noodle is ramen, which was imported from China in the early 1900s. There are many different types of broths used for ramen, such as a broth made from fish and soy sauce, or a broth made from pork and cream. ;