Introduction to the raw materials of Japanese cuisine

The secret to the deliciousness of Japanese cuisine is basically sugar, vinegar, monosodium glutamate, soy sauce, bonito, kombu, etc. as the main seasonings.

1) White miso is a paste that is white in color and similar in taste to miso, but has a stronger sweetness.

2) Red miso has the same color as Chinese soybean paste, but the taste is not as salty as Chinese soybean paste and has a slight sweetness. "Red" 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 in ancient palaces. It is darker in color than red doenjang and has a slightly bitter taste. It is a high-end bean paste.

5) Ishino Grain Miso The taste and color are the same as white miso, except that the beans in the miso are granular. Generally used for pickled foods, Ishino is the brand name of the sauce.

6) Yunnan sauce is called sea urchin sauce in China. It is a 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, which are The marinated and processed sauce is sea urchin sauce).

7) Sake is clear and transparent in color and tastes similar 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) Katsuobushi is made from bonito, and the fish meat is shaved into shavings with a plane before use, so it is called katsuobushi. 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) The wooden fish flower is made twice 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 China.

14) Kelp is a piece of kelp with stems specially used for seasoning soups.

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

16) Strong soy sauce is similar in color to Chinese soy sauce. It is a kind of soy sauce with moderate taste. It is suitable for eating sashimi and 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 with soybean paste as seasoning.

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 is 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 often used in Chinese herbal medicine in China.

27) Small chrysanthemum Yellow edible chrysanthemum.

　28) Black root burdock, the edible black roots. It is usually cut into shreds and eaten in cooking.

29) Pinch off the roots and tips of mung bean sprouts, which is called pinch off.

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