What are the representative dishes of Japanese cuisine? What are the representative dishes of Japanese cuisine?

1, sashimi: Sashimi is made from a wide range of raw materials, mainly seafood such as fish produced in the deep sea. Such as salmon, swordfish and perch. Crustaceans include sea urchin shrimp and lobster; Shellfish include abalone, oyster, Hong Bei and arctic shellfish. The selection of materials is very strict, and the raw materials should be fresh, clean and pollution-free.

2. Sushi: This is one of the most representative foods in Japan. "Where there is fish, there is sushi", which is a Japanese mantra. Simple rice with ingredients is also made so small by the Japanese. The hot rice just out of the pot is mixed with rice vinegar, wrapped in seaweed into pieces of sushi, and then dipped in a little spicy mustard and soy sauce with sweet shrimp, tuna, salmon, arctic shellfish and other raw materials, which is delicious.

3. Oolong noodle: Oolong noodle is one of the most Japanese noodles. Known as the three major Japanese noodles together with Japanese buckwheat noodles and green tea noodles, it is an indispensable protagonist of Japanese restaurants. Its taste is between Daoxiao Noodles and rice flour, and it is soft and soft. Together with the carefully prepared soup, it becomes a delicious pasta. This is a white noodle made of salt and water. Hot soup in winter and cold soup in summer. Cold udon noodles can be eaten with a thick sauce called "noodle sauce".

4. Eel: It is understood that Japanese folklore once mentioned that eel is an ideal "antidote" to high temperature and humidity in summer. Freshly caught wild eel is a delicious food for Japanese from May to 10. This food will go to some traditional Japanese restaurants, where there will be traditional charcoal-roasted eels. It is a great pleasure to taste eel in barbecue sauce with rich oil and sweet taste in summer.

5. Tempura: The fluffy and crispy tempura is the top brand in Japanese fried food industry (although its origin may be brought to Japan by Portuguese businessmen). Deep-fried seafood and vegetables are dipped in salt or radish sauce and bitten down in one bite. Tempura is crispy. Radish sauce has the property of removing oil, which makes tempura fragrant but not greasy.