Specifics of the four major Japanese cuisines

1, Kaiseki cuisine

Kaiseki cuisine and kaiseki cuisine is different from the origin of Kaiseki cuisine, but in Japanese Kaiseki cuisine and kaiseki cuisine pronunciation is the same. The traditional kaiseki cuisine is only rice, miso soup, to pay (sashimi), bowl (boiled things), grilled things, a soup and three dishes, with the change of generations, today's kaiseki cuisine has become more colorful, in addition to the basic soup and three dishes, but also increased the pre-bowl, sucking things, eight inches (appetizers), and other dishes, has become a synonym for luxury cuisine.

2. Tea ceremony cuisine

The tea ceremony was popular in the Muromachi period (14th century), and a tea banquet called "chagai cuisine" was created. In the beginning, it was a simple dish that was just a garnish for the tea ceremony. Toward the end of the Muromachi period, it became very luxurious. Later, Chirikyu, the founder of the tea ceremony, restored the original simple and plain appearance of the tea ceremony cuisine.

3. Chokyu cuisine

This type of cuisine originated from the vegetarian diet of ancient Chinese Buddhists, and was developed by Zen master Yumoto as "Pu-cha cuisine," which is a dish in which tea is served in place of alcohol. It is also known as "Nagasaki cuisine" because it is popular in Nagasaki. The chef used locally produced fish and meat in the Buddhist vegetarian diet and created "Chokuma cuisine".

4. Honzen Cuisine

Honzen cuisine is a traditional cuisine used for celebrations. Generally divided into three dishes and one soup, five dishes and two soups, seven dishes and three soups. Cooking focus on color, aroma, taste and harmony. Will also be made into a certain figure, in order to show good luck. Meals also pay attention to the rules, for example: use the left hand to hold the left bowl, use the right hand to put the lid on the left.

The other way around is to use the right hand to uncover the lid. First, use both hands to hold the rice bowl, put down the right hand, and take the chopsticks with the right hand. Every time you take two bites of rice, you have to put the bowl down, then take the bowl of soup with both hands and take two sips before putting the bowl down. After that, the same way, eat two bites of rice and then chopsticks once.

Expanded Information

Basic Etiquette in Traditional Japanese Cuisine

1. It is not polite to hold your hand underneath the bowl of soup because you are worried about it dripping.

2. If several people order different meals, don't use chopsticks to pass the food around or taste each other's food.

3. The way to open a soup bowl: hold the bowl with your left hand and open it with your right hand, first put the lid up so that the vapor drips down into the bowl, then let the side with the vapor face upwards and put it on your right hand side. After finishing the soup, put the lid back on the bowl.

4, tableware arrangement: dishes will be presented in order, there will be no desktop congestion, so it is best not to move the plate. And in order to avoid damage to the high-level tableware, finished dishes should not be stacked, placed there on the line.

5. When enjoying traditional Japanese cuisine, avoid making noise when drinking soup.

6. Take away toilet paper for personal use and don't put it on the plate.

7. When enjoying Japanese cuisine, be careful not to wear too much perfume or other scents that may affect the flavor of the food.

8, ring for high-priced tableware is the enemy, so try not to wear too much jewelry on the hand