Japanese food
Japanese food is called "Japanese food" according to Japanese custom. According to the literal meaning, it means to prepare the ingredients. Japanese cuisine is an important cooking genre in the world. It has its own unique cooking methods and styles. There are Japanese restaurants and Japanese cooking techniques in many countries and regions. Its influence is second only to Chinese food and Western food. .
Japanese cuisine is mainly divided into three categories: Honzen cuisine, Kaiseki cuisine and Kaiseki cuisine.
Honzen cuisine: a cuisine system based on traditional culture and habits. It is used at very formal Japanese banquets where dishes are placed on a tray with legs.
Kaiseki cuisine: exquisite dishes prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura and Muromachi eras), the tea ceremony was formed, and from this came Kaiseki cuisine, which was based on very strict rules. Among Japanese cuisine, the earliest and most orthodox cooking system is "Kaiseki", which has a history of more than 450 years. According to ancient Japanese legend, the word "kaiseki" comes from the "warm stone" of Zen monks. At that time, the precepts that practicing Zen monks had to follow was to only eat breakfast and lunch, and no need to eat in the afternoon. But the young monk couldn't bear the hunger and cold, so he wrapped heated stones in rags, called "warm stones", put them in his arms and put them on his stomach to resist hunger and cold. Later, it gradually developed into eating less food, which served as a "warm stone" to ward off hunger and cold.
Banquet cuisine: sumptuous banquet dishes at the party. With the development of social activities of ordinary Japanese citizens, restaurant restaurants emerged and kaiseki cuisine was formed. It may be simplified based on Honzen ryori and Kaiseki ryori. A variety of local dishes are also included. Kaiseki dishes can usually be tasted in restaurants that specialize in Japanese cuisine.
In addition, there are also boxed cold meals Osechi Ryori, which are usually eaten during important New Year holidays. There is also Shojin ryori, which was originally a vegetarian meal eaten by Buddhists.
Japanese food is food that is tasted with the eyes. More accurately, it should be tasted with the five senses. Namely: eye-visual tasting; nose-smell tasting; ear-hearing tasting; touch-tactile tasting; and of course tongue-taste tasting. Then when it comes to what flavors can be tasted, the first is the five flavors. The five flavors may be the same as in Chinese food, sweet, sour, bitter, spicy and salty. And the food also needs to have five colors, black, white, red, yellow and green. After the five colors are complete, nutritional balance needs to be considered. Japanese cuisine consists of five basic cooking methods: cutting, boiling, grilling, steaming, and frying. Compared with Chinese cuisine, the cooking methods of Japanese cuisine are relatively simple. Japanese cuisine is based on five flavors (actually six flavors, the sixth flavor is light. Light requires that the original flavor of the raw materials can be fully drawn out.), five colors, and five methods, and is tasted with the five senses. Cuisine.
Japanese recipes - explanation of terms
1. White doenjang is a kind of sauce that is white in color and tastes similar to doenjang, but it is sweeter
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 slightly sweet taste. "Red" means "red" in Chinese
so it is also called red miso
3. Sakura doenjang is a red and black sauce, and "Sakura" is this The trademark of Zhongjiang also has the meaning of cherry color
4. Hatchohong Doenjang is said to be the doenjang used in the ancient palace. It is darker in color than red doenjang and has a slightly bitter taste.
High-end product
5. The taste and color of Ishino granulated soybean paste are the same as those of white soybean paste, except that the beans in the paste 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 creature in the sea, with an oblate shape and a shell. It is covered with spines, and you can chop it open and eat the yellow seeds inside, which are the ovaries of sea urchins. The pickled sauce is called sea urchin sauce
7. Sake is clear and transparent in color and has a taste similar to Chinese Shaoxing wine. It is a liquor often consumed by Japanese people
8. Red sake The taste is the same as sake, but the color is red, suitable for cooking
9. Mirin is a yellow and transparent sweet wine, its use is similar to Chinese cooking wine, and it is an indispensable concoction in cooking< /p>
Ingredients
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 round logs decorated on the roofs of Japanese shrines or palaces are shaped like wooden fish, so bonito is also called wooden fish.
11. Make the same wooden fish flower soup once. , the wooden fish flowers are white in color, and the soup made is clear
12. The wooden fish flowers are transformed by making the wooden fish flowers twice. The wooden fish flowers are red in color, and the soup made is slightly red
13. A kind of small kelp in the sea, called wakame in my country
14. Kelp kelp is a kind of kelp with stems specially used for soup seasoning
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 a moderate taste and is suitable for eating raw fish. It can be used as a slice,
It can also be used as a condiment for ordinary dishes
17. The color of heavy soy sauce is darker than that of thick soy sauce, so it is suitable for cooking some dark dishes
18. Salmon roe after pickling of red caviar
19. Bighead fish, also known as gargi fish, is divided into red and gray types
20. Shrimp Taro is a kind of taro with a pointed top and rounded bottom, curved shape, resembling a prawn
21. Nuda is a foreign word, a cold dish with soybean paste as seasoning
22. Used for sour lotus root A sweet and sour side dish made from lotus root
23. Chrysanthemum radish A chrysanthemum-shaped side dish made from white radish
24. Green cauliflower is the same as ordinary cauliflower. Green
25. Pickled cauliflower is a sweet and sour side dish pickled with cabbage flowers
26. Perilla leaves are a kind of herb, and some leaf stems are purple-red. , also has green leaves and stems, commonly used in Chinese herbal medicine
27. Small chrysanthemum, yellow edible chrysanthemum
28. Black root burdock , the edible part is its black root. Generally cut into shreds for cooking
29. Pinch the mung bean sprouts and remove the roots and shoot tips. Tea
31. Dried gourds are made by spinning gourds into strips and dried in the air
32. Angelica sinensis is the name of a plant whose stems are edible
< p>33. Tianzhong Juice Tianzhong is a foreign word for rice packed in a lacquer box. Fried shrimps are put on top and it is called Tianzhong. The juice poured on it is called TianzhongJuice
34 . Qiwei Tangxinzi is a foreign word for a spicy condiment, containing seaweed, sesame, chili powder, etc. Japanese people like to add it when eating pasta
35. A kind of shellfish with blue stripes on the surface in the sea of ??clams
36. Red sour Pickled red small plums, taste sour and salty
37. White sour plums are pickled large plums of natural color, taste sour and salty. It also increases appetite and aids digestion. The Japanese often
eat it
38. Fish cake is a kind of food made from fish paste. It can be fried, baked or steamed, and comes in various shapes
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39. The shellfish in Jiang Yaozhu Sea are shaped like scallops
40. Porcine external muscle is also called Tongmusi. It is a strip of meat outside the pig spine. This meat is lean and has no tendons. It is the most popular meat in pork. The finest
meat
41. T-bran is a type of soy product
42. Use bonito soup, soy sauce and other seasonings to pickle spinach. Pickled spinach with juice
43. Tosa soy sauce is a relatively light-tasting soy sauce made from mirin sake, bonito flower soup and ordinary sauce
44. Japanese style The soup stock is made of bonito and kombu. The first soup can be used as Dobin steaming, and the second soup can be used as mirin soup
45. Sushi is a food commonly eaten by Japanese people, and is pickled with rice mixed with vinegar. Something rolled up with seaweed or seaweed