Famous Japanese delicacies include:

1. White doenjang is a kind of sauce that is white in color and similar in taste to doenjang, but has a stronger sweetness.

2. Red bean paste has the same color as Chinese soybean paste, but the taste is not as salty as Chinese soybean paste and has a slight sweetness. "Chi" means "red" in Chinese

so it is also called red bean paste.

3. Sakura miso is a red and black sauce. "Sakura" is the trademark of this sauce and also has the meaning of cherry color.

4. Hatchohong Doenjang is said to be the doenjang used by the royal court in ancient times. It is darker in color than red doenjang and has a slightly bitter taste. It is a

high-end product among the bean pastes.

5. Ishino Grain Doenjang has the same taste and color as white soybean paste, except that the beans in the sauce are granular. Generally used for pickled foods,

Ishino is the brand name of the sauce.

6. Clouddan sauce is called sea urchin sauce in China. It is a kind of creature in the sea. It is oblate in shape and has a shell covered with thorns. You can chop it open and eat the yellow seeds inside.

That is, the ovaries of sea urchins. The sauce made by pickling is sea urchin sauce.

7. Sake is clear and transparent in color and similar in taste to Chinese Shaoxing wine. It is a wine commonly consumed by Japanese people.

8. Red sake tastes the same as sake, but is red in color and is suitable for cooking.

9. Mirin wine is a yellow and transparent sweet wine. Its use is similar to Chinese cooking wine and it is an indispensable seasoning in cooking.

10. Katsuo flakes are made from bonito. The fish meat is shaved into shavings with a plane before use, so it is called bonito flakes. The logs decorated on the roofs of Japanese shrines or palaces are shaped like wooden fish, so bonito is also called wooden fish.

11. Muyu flowers are used to make soup. The flowers are white in color and the soup is clear.

12. Double-breaded wooden fish flower: the wooden fish flower is made and changed. The color of the wooden fish flower is red, and the soup made is slightly red.

13. Small kelp, a plant in the sea, is called wakame in our country.

14. Kelp kelp is a piece of kelp with a stem specially used for seasoning soup.

15. Kelp water generally refers to water boiled with an appropriate amount of kelp, and is more commonly used in pot dishes.

16. The color of thick soy sauce is similar to that of Chinese soy sauce. It is a kind of soy sauce with moderate taste. It is suitable for eating sashimi.

It can also be used as a condiment for general dishes. .

17. Heavy soy sauce is darker in color than thick soy sauce and is suitable for cooking some dark dishes.

18. Red caviar: Pickled salmon roe.

19. Bighead fish, also known as gargi fish, is divided into red and gray.

20. Shrimp taro: A kind of taro with a pointed top and a rounded bottom, shaped like a prawn.

21. Nouda is a foreign word, a cold dish made with soybean paste.

22. Sour lotus root is a sweet and sour side dish pickled with lotus root.

23. Chrysanthemum radish is a chrysanthemum-shaped side dish made from white radish.

24. Broccoli is the same as ordinary cauliflower, green.

25. Pickled cauliflower: a sweet and sour side dish pickled with cabbage flowers.

26. Perilla leaf is a kind of herbaceous plant. Some leaves and stems are purple-red, and some have green leaves and stems. It is commonly used in Chinese herbal medicine

27. Small chrysanthemum Yellow edible chrysanthemum.

28. Black roots: Burdock, its black roots are edible. It is usually cut into shreds and eaten in cooking.

29. Pinch the stems of mung bean sprouts by pinching off the roots and tips.

30. Akacha water is tea made from Japanese black tea.

31. Dried ladle: dried vegetables, made by spinning gourds into strips and dried.

32. Angelica sinensis is the name of a plant whose stems are edible.

33. Tianzhong juice Tianzhong is a foreign word. Rice is packed in lacquer boxes, fried shrimps are placed on top, which is called Tianzhong, and the juice poured on top is called Tianzhong sauce.

34. Qiwei Tang Xinzi (loan): a spicy condiment containing seaweed, sesame, chili powder, etc.

Japanese people like to put it on when using pasta.

35. Striped Clam: A kind of shellfish with blue stripes on its surface in the sea.

36. Red sour plum. Pickled red plum fruit, tastes sour and salty.

37. White sour plum: a pickled large plum fruit with a sour and salty taste. It also increases appetite and aids digestion. Japanese people often eat it.

38. Fish cake is a kind of food made from fish paste. It can be fried, baked or steamed in various shapes.

39. Jiang Yaozhu Shellfish in the sea are shaped like scallops.

40. Pig external muscle, also known as Tong muscle, is a strip of meat outside the pig spine. This meat is lean and has no tendons. It is the best meat in pork.

41. T-bran is a kind of soy product.

42. Pickled spinach: Spinach pickled with bonito soup, soy sauce and other seasonings.

Maki Sushi and Nigiri Sushi 43. Tosa soy sauce is a relatively light soy sauce made from mirin wine, bonito flower soup and ordinary sauce.

44. Japanese-style soup stock is made from bonito and kombu. The first soup can be used as mirin soup, and the second soup can be used as dobin steam.

45. Sushi is a food commonly eaten by Japanese people. It is made of rice mixed with vinegar, pickles or sashimi, and rolled with seaweed or seaweed. Common sushi rolls, nigiri sushi, hand rolls, etc., the first two Generally, they come in groups of two, each weighing 25g.

46. Sashimi Japanese sashimi or seafood slices.

47. Tuna is called tuna in Japan and Taiwan, tuna in Hong Kong, and tuna in mainland China. They are actually the same kind of fish.

48. Salmon is also called salmon. Fish is a common fish in Japanese cuisine

49. Tempura is fried food. That is, use flour, eggs, and water to make it into a slurry, then wrap the fish, shrimp, and vegetables in the slurry and fry it in an oil pan until golden brown. When you eat it, dip it in the sauce of soy sauce and mashed radish. It is fresh and delicious, fragrant but not greasy.

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

51. Stone burning means stone burning. The steak is cooked on a hot stone and dipped in fresh soy sauce.

52. Roast bird is also roast chicken. The chicken is cut into slices and skewered on thin bamboo skewers, dipped in soy sauce, sugar, cooking wine, etc. to prepare the sauce, and then grilled over the fire.

53. Teppanyaki is very popular in Japan. The authentic Japanese Teppanyaki, as the name suggests, is to grill various delicacies on a large iron plate.

Looking forward to your satisfaction~~