What does Japanese cuisine consist of?

[edit]Overview Japanese cuisine is called "nigiri" by the Japanese. Literally, it means to prepare the ingredients. Japanese cuisine is currently an important school of cooking in the world, has its own unique way of cooking and style, in many countries and regions have Japanese restaurants and Japanese food cooking techniques, its influence is second only to Chinese and Western food. "Japanese cuisine" of "Ri", it means the vessel that holds things.

Introduction

Japanese cuisine, or "wagashi", originated in the Japanese islands and has gradually developed into a unique Japanese cuisine. The main food is mainly rice and noodles, and the side dishes are mostly fresh fish and shrimp and other seafood, which are often accompanied by Japanese sake. Wagashi is known for its lightness, and it tries to keep the original flavor of the ingredients as much as possible when cooking. In the production of Japanese cuisine, the requirements of fresh materials, cut carefully, artfully arranged, focusing on the "color, aroma, taste, ware" harmony, especially not only the importance of the sense of taste, but also attaches great importance to the visual enjoyment. Wagyu requires natural color, fresh taste, various shapes, and excellent utensils. In addition, the material and seasoning method to emphasize the sense of season [Edit Paragraph] Classification Japanese cuisine is divided into three main categories: Honten Cuisine, Kaiseki Cuisine, and Kaiseki Cuisine and Barbecue

Honten Cuisine: A system of cuisine based on traditional culture and customs. At very formal Japanese banquets, [1] dish is served on a footed tray.

Kaiseki Cuisine: Fine dishes prepared for guests before a tea ceremony. In medieval Japan (referring to the Kamakura and Muromachi eras of Japan), the tea ceremony was formed, and from this came kaiseki cuisine, which was based on very strict rules. The earliest and most orthodox cooking system in Japanese cuisine is "Kaiseki cuisine", which has a history of more than 450 years. According to an old Japanese legend, the word "kaiseki" was derived from the Zen monk's "Onishi". In those days, Zen monks who were practicing Zen Buddhism had to follow the precept that they should eat only breakfast and lunch and not eat in the afternoon. However, young monks could not stand the hunger and cold, so they wrapped heated stones in rags called "wenshi" and carried them in their arms, holding them against their stomachs to withstand the hunger and cold. Later on, it was developed to eat less food to keep away from hunger and cold, and you can visit the website dedicated to Japanese cuisine for more details.

Kai-Shi Cuisine: The dishes of a sumptuous banquet at a party. As the social activities of ordinary Japanese citizens developed, restaurants were created and kaiseki cuisine was formed. It is probably a simplified version of Honzen cuisine and Kaiseki cuisine. It also includes a variety of local dishes. Kaiseki cuisine can usually be enjoyed at restaurants that specialize in Japanese cuisine.

Nabemono

Nabemono is a Chinese style dining table, known as a bacchanal. Nabemonochi is a Chinese-style dish that includes mushrooms, fish cakes, noodles in soup with vegetables, and lo mein. It is characterized by guests sitting in reclining chairs around a table where all the meals are placed on one table. This cuisine has its origins in ancient Buddhist vegetarianism, and was developed by Zen Master Yumoto as "Pucha cuisine," 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 created Omotenashi cuisine by incorporating locally produced meat and seafood into the Buddhist vegetarian diet. The main dishes of Omotenashi include shark's fin soup, tea, large plates, medium plates, small dishes, stews, rice cake and small bean soup, and fruits. The small dishes are divided into five, seven, and nine dishes, with seven dishes being the most common. At the beginning, all the small dishes are placed on the table first, and the shark's fin consommé and other dishes are placed on the table as they are eaten.

Tea Ceremony Cuisine

The tea ceremony was practiced in Japan during the Muromachi period (14th century), and tea ceremonies and tea ceremony cuisine emerged. At first, tea ceremony cuisine was a simple affair that was just a garnish for the tea ceremony. Toward the end of the Muromachi period, it became very luxurious and extravagant. Later, Chirikyu, the founder of the tea ceremony, restored the original simplicity of the tea ceremony cuisine. Tea ceremony cuisine was as economical as possible in terms of space and labor, and only three utensils were used for the main course: a rice bowl, a soup bowl, and a small plate. There are also soups, dried plums, fruits, and sometimes two or three flavors of delicacies of the sea, and finally tea.

University Cuisine

There are two main types of cafeteria food at Japanese universities - rice and noodles. Rice is divided into four categories according to the side dishes: curry, stir-fry, deep-fried, and rice topped with rice. Common Japanese curries include beef curry, deep-fried meatloaf curry, and deep-fried mashed potato curry; stir-fries include ginger teriyaki, mapo tofu, and fried eggplant; and deep-fries include deep-fried prawns and deep-fried vegetables. As for fried dishes made with fish and oysters, they are probably too expensive to be eaten in the school cafeteria. The most common types of rice dishes are beef rice, pork rice, and chicken rice. The name of the chicken dango is a bit cruel, but it is called "parent-child" dango, which is made by braising chicken and egg together. Noodles are divided into white, thick and soft udon noodles, thin and yellow egg ramen noodles, and neither white nor yellow soba noodles, depending on how the noodles are processed. School food is cheaper, with a meal usually costing around 500 yen, compared to at least 700 to 1,000 yen at an outside restaurant.

Noodle dishes

There are several types of noodles in Japan, such as ramen, udon, soba, and kanbei, which are well-prepared and inexpensive. Soba noodles, in particular, are a popular favorite. Nowadays, Japanese meals have been gradually diversified, and American fast food, hamburgers, and spaghetti, have partially replaced onigiri. Frozen foods are now popular with housewives, and Chinese cuisine such as gyoza, potstickers, buns, and noodles are also popular in Japan. Western-style sweets imported to Japan from Europe, such as cakes, small sweet cookies, and bran gourds, as well as spring rolls and pot stickers, which were imported from China or evolved from vegetarian dishes at Zen temples, are also regarded as dishes and favored by the Japanese.

Cultivation cuisine

Cultivation cuisine is also called "Seishin cuisine," which means eating fasting and vegetarianism. In fact, Shukatsu cuisine is vegetarian cuisine that does not use meat.

There is also a boxed cold meal, Okonomiyaki, which is usually eaten on the occasion of important New Year's festivals. [edit]Introduction Japanese cuisine is cuisine that is tasted with the eyes, or more accurately, with the five senses. That is: eyes - visual tasting; nose - olfactory tasting; ears - auditory tasting; touch - tactile tasting; and naturally, tongue - gustatory tasting. Then when it comes to what flavors can be tasted, the first is the five flavors. The five flavors are probably the same as in Chinese cuisine, sweet, sour, bitter, spicy and salty. In addition, there are five colors, black, white, red, yellow, and green. After the five colors are complete, the nutritional balance should also be considered. Japanese cuisine consists of five basic preparations: chopping, boiling, grilling, steaming, and deep-frying. Compared to Chinese cuisine, Japanese cooking is relatively simple. Japanese cuisine is a combination of seasonal ingredients with five flavors (actually six flavors, the sixth - light.). Light is the requirement to pull out the original flavor of the raw material to the fullest extent.) ), five colors, and five methods as the basis, and cuisine that is tasted with the five senses. [edit]Terminology 1. Shiromizo is a white-colored sauce with a taste similar to dashi, but with a sweeter taste.

2. akamisuzu is the same color as Chinese yellow sauce, but the taste is not as salty as Chinese yellow sauce, and is slightly sweeter. Red" means "red" in Chinese

so it is also called red sauce.

3. Sakura Miso is a reddish-black sauce, and "sakura" is the trademark of this sauce, which also has the meaning of cherry color.

4. Hatcho Red Sauce It is said to have been used in the ancient imperial court, and is darker in color and slightly bitter in taste, making it the higher grade of sauce.

5. Ishinogiri-Miso Taste and color are the same as Bai Daiso, except that the beans in the sauce are in the form of grains. It is usually used as a pickle,

Ishino is the brand name of the sauce.

6. yundan sauce Chinese called sea urchin sauce, is a sea creature, flat round, shell full of thorns, chopped open and eat inside

yellow seeds, that is, the ovaries of sea urchins. The sauce processed by pickling that is sea urchin sauce.

7. Sake Sake is clear and transparent in color, similar in taste to Shaoxing wine in China, and is often consumed by Japanese people.

8. Akasai Sake It tastes the same as sake, but is reddish in color and is suitable for cooking.

9. Ajiru is a yellow transparent sweet sake, which is used similarly to Chinese cooking wine, and is an indispensable ingredient in cooking.

10. kokeshi hana is made from bonito, which is called kokeshi hana because the flesh is shaved with a grater before use. The round wood that decorates the ridge of a shrine or

palace in Japan is shaped like a kokeshi, so the bonito is also called kokeshi.

11. one time kokeshi flower The kokeshi flower that makes the soup once, this kokeshi flower is white in color and makes the soup clear.

12. Second time kobo flower Make and change the kobo flower, the color of kobo flower is reddish, and the soup is slightly reddish.

13. small kelp a plant in the sea, China called wakame.

14. kombu A piece of kelp with a stalk that is specially used to flavor soup.

15. kombu juice Generally refers to the water in which the kelp is boiled, and is more commonly used in pot dishes.

16. thick soy sauce Color is similar to Chinese soy sauce, it is a kind of moderate taste of soy sauce, suitable for eating sashimi,

also can be used as a condiment for general dishes.

17. Heavy Soy Sauce is darker in color than thick soy sauce, and is suitable for darker dishes.

18. red fish roe Roe of salmon that has been marinated.

19. big head fish Also known as gagi fish, it is divided into two types: red and gray.

20. shrimp taro A type of taro that is pointed at the top and rounded at the bottom, curved and shaped like a prawn.

21. nuda An exonym, a cold dish seasoned with dashi.

22. pickled lotus root A sweet and sour dish made from pickled lotus root.

23. chrysanthemum radish A chrysanthemum-shaped dish made from white radish.

24. green cauliflower A green color like cauliflower.

25. sauerkraut A sweet and sour dish made from pickled cabbage flowers.

26. soursop is a herb with purplish-red leaf stalks and green leaves and stalks, which is commonly used in Chinese

herbal medicine in China.

27. chrysanthemum Yellow edible chrysanthemum.

28. black root silk Burdock, edible is its black root. It is usually shredded and eaten as a vegetable.

29. pinched vegetables Mung bean sprouts pinch off the roots, bud tip of the shoots called pinched vegetables.

30. akacha, tea made from Japanese black tea.

31. dry ladyfingers Dry strips of vegetables, with gourd spinning into strips, drying and become.

32. earth angelica The name of a plant whose stems are edible.

33. tenshige juice tenshige is a foreign word for rice served in a lacquer box with fried shrimp on top called tenshige, and the juice poured on top is called tenshige

juice.

34. shichimi tanshinko Exonym A spicy condiment with nori, sesame seeds, and chili noodles. It is a favorite ingredient in Japanese pasta

.

35. clam A type of shellfish in the sea with a blue stripe on its surface.

36. red sour plum A small red pickled plum fruit with a sour and salty flavor.

37. white sour plum A large plum fruit of the color of the pickled, sour and salty taste. It also increases appetite and helps digestion. It is often eaten by Japanese people.

38. fish cake A food made of mashed fish, deep-fried, baked, steamed, and in various shapes.

39. Jiang Yaozhu (江瑶柱) A shellfish from the sea that resembles a scallop.

40. pig outside the muscle, also known as through the muscle, in the pig vertebrae outside of a meat, this meat is lean and gluten-free, is the pork in the most superior < / p>

meat.

41. ding bran A type of soybean product.

42. juiced spinach Spinach with juice marinated in a flavorful broth of mokumeboshi and soy sauce.

Rolled sushi and shirataki sushi 43. Tosa soy sauce A light-flavored soy sauce made from miso, kimoto flower broth, and regular soy sauce.

44. Japanese broth A broth made from shibori and kombu, once for miso soup, and twice for tsukudani.

45. sushi Japanese food, rice mixed with vinegar with stains or sashimi, rolled with seaweed or nori, commonly rolled sushi, sushi, hand rolls and so on, the first two are usually a group of two, a 25g.

46. sashimi Japanese sashimi or seafood slices.

47. tuna Japan, Taiwan is called tuna, Hong Kong is called tuna, the mainland is called tuna, in fact, are a kind of fish

48. salmon also known as salmon, is a common fish in Japanese cuisine

49. tempura That is, deep-fried food. That is, with flour, eggs, water to make a paste, and then fish, shrimp, vegetables coated with batter into the frying pan fried to a golden brown, eaten dipped in soy sauce and mashed daikon radish sauce, tender and delicious, fragrant and not greasy.

50. Sukiyaki, also known as Japanese hot pot, became popular only after the second half of the 19th century.

51. Ishiyaki (stone grilling). Steak is cooked on a hot stone and dipped in soy sauce.

52.Yakitori is also known as yakitori chicken. The chicken is cut into slices and skewered on thin bamboo sticks, dipped in soy sauce, sugar, cooking wine and other flavored sauce, and then put on the fire that the grill.

53. Teppanyaki is very popular in Japan, authentic Japanese teppanyaki, as the name suggests, is on a large iron plate, grilled a variety of food.